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Neck ribbing
This beer rested for 3 months on Zibibbo and Vermentino pomace from our good friends at Aristotelis Ke Anthoula
140kg of Trevatt apricots underwent a 14 day carbonic maceration
Moderate acidity married beautifully with gin botanicals
Zufty #belgium Neck ribbingThree burgundy barrels aged 18 months, selectively chosen for their subdued acidity, minerality and solid expressions of funk, were added to tree ripened and juicy rich lady peaches sourced from Orange. Like all of our stone fruit releases, the peaches were given an extended carbonic maceration before adding the beer. On the nose, intense aromas of peach puree and peach cobbler. Flavours of, you guessed it, more peach, with a wonderful backbone of
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