![]() After fermenting with French Saison yeast to a bone dry finish, we added 1700 lb of peach and 900 lb of apricot puree along with Brettanomyces Bruxellensis, a yeast commonly found in spontaneous fermentation. ![]() During the brewing process, approximately 800 lb of Texas wildflower honey was added to the boil. 22 is our Icon Gold - Texas Honey Saison aged in Chardonnay barrels with peaches and apricots. ![]() Texas Honey Saison Aged in Chardonnay Barrels with Peaches, Apricots, and Brettanomycesīishop’s Barrel No. ![]()
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