Sour Apricot Colette

We made a couple of variations to the standard Colette recipe, choosing to remove the toasted rice and add in flaked rye to further accentuate the spicy/earthy character Colette gets from the yeast. Finishing the beer with Galaxy hops supports the stone fruit flavors even further. We kettle soured with lactobacillus and then fermented with classic Colette yeast. We then added over 300 lbs of apricot puree. Approachable tart with layers of nuanced flavors, this is a great variation on one of our well-known and well-loved brands. Show Less