We’re excited to announce that this weekend we’ll be releasing 2017 SPON — Peach & Apricot, our 100% spontaneously fermented blend refermented with Ranger peaches and Patterson apricots.
Our 2017 blend was made from about 1,200 liters (75%) of two-year old SPON and 400 liters (25%) of one-year old SPON. SPON is our 100% spontaneously fermented beer that we turbid mash with well water and local grain, boil with aged hops from our barn, cool and inoculate overnight in our coolship, and 100% spontaneously ferment in oak barrels. The peach varietal this year is Ranger, which came from Noble Farms in Lubbock, Texas. The apricot variety this year is Patterson, which came from Blossom Hill in California. We used about 800 pounds each of peaches and apricots (1,600 pounds total) in the refermentation.
2017 SPON — Peach & Apricot is 5.5% alcohol by volume, 19 IBU, 3.4 pH, and has finishing gravity of 1.003 (0.75 Plato). It was blended on June 23rd and packaged on August 15th, 2017. This is our second blend.
2017 SPON — Peach & Apricot will be released when our tasting room opens at 4pm on Friday, December 8th. It will be available by the glass and in bottles to go (375ml/$25). We have about 3,800 bottles available with a bottle limit of four bottles per customer per day. Outside of special events, it will only be available at our tasting room.
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