Our yearly fruited mixed culture pivots to QLD grown apricots from Messines Farms in Stanthorpe. Organic, hand picked apricots were carbonically macerated for 7 days before resting on a 12 month Flanders-style Amber. Fermented in stainless with saccharomyces, the beer was moved to preloved white wine barrels.

The culture from Mad Love, the previous liquid in these barrels, was allowed to secondary ferment the beer for a further 10 months. With some soft acetic character, we quite like this mixed culture, which gives more complex acidity, salinity and those classic Brettanomyces Bruxellensis characters. The apricots were rested on the beer for 7 weeks. We’re stoked with the result, a fresh apricot sour bomb. Real fruit, furry and funky with layers of acid and a soft caramel body for balance.