Apricot Saison rested on Sakura plums from

rested on Sakura plums from our friend Yuri

sparkling effervescence

We aged a Belgium style saison for 5 months in French Oak before re-fermenting it with Syrah pressings from Carto Wine for a further 9 months

we love a bit of fun in the ‘beer-naming-department’ here at Barrel Shepherd HQ

Total ageing time 24 months

Apricot Saison rested on Sakura plums fromThis is our first release using the humble apricot. 140kg of Trevatt apricots underwent a 14 day carbonic maceration. Once the fruit was in advanced stages of fermentation we added two 228L Burgundy barrels. One barrel was aged just over 24months and the other 20 months. Aroma of sweet baked fruit on the nose leads to a solid malt base and light acidity. Finishes with that jammy finish that can only be found in whole macerated fruit. Aged in oak 22