Descrição
We produced Peach Sour using a sour mash technique. We encouraged the naturally occurring wild yeast and bacteria that come in with the organic barley and wheat to spontaneously ferment at warm temperatures over a three day period. Fermentation was completed in stainless and racked to a 1,000 gallon Foeder (large oak barrel) for aging. After being on the wood for two months, we added 200 pounds of fresh peaches and allowed it to age another 12 months before packaging it for you. We hope you enjoy!
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Calculadora de alcoolemia
Estimativa baseada na fórmula de Widmark. Apenas indicativo, não substitui um bafômetro.
⚠️ O abuso de álcool é prejudicial à saúde. Consuma com moderação.
Limite legal Brasil: 0,0 g/L (Lei Seca).
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