I've long believed that apricots are my favorite fruit to use in brewing. It helps that the best apricots on the planet are grown on the Western Slope. These apricots come from Big B’s in Hotchkiss.
Apricots are perfect for a saison, which tend to be fruity and complex with spicy and herbal notes that both compliment and contrast the fruit itself. Weyermann Vienna and Pilsner malt, along with malted rye, creates a honeycomb, floral and almond backbone. The rye lends a slight spiciness that pairs well with the saison yeast.
While very dry, this beer has a balanced perception of sweetness and a beautiful acidity from the apricots. Conditioning with Brettanomyces Claussenii adds a delicate funky note and slight pineapple aroma.
--Cody Reif, brewer
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