When we invited Salama over we knew we had to do something flashy. We just didn't know what.
Together we brewed the base beer, consisting on multiple fermentation steps, giving focus on a non-conventional yeast Toruslapora and wine yeast. To dry it out complete we used a Saison strain to drive the characteristic aromatics of the style.
Then our fate was on the hands of the local fruit dealer. He got us some ripe nectarines and cherries. Both of them were super tender, with the flesh falling apart and a vibrant color and aroma.
The nectarines we took the pit out and held captive in a oxygen free environment to further breaks the flesh cellular structure, a carbonic maceration.
The cherries we pressed, collected the juices and fermented separately (a blend of Torulaspora and wine yeast, same used in the beer itself) and made some cherry wine. The pomace was left soaking in beer to dial the extraction of pits and stems.
Eventually it was all blended together to harmonize flavors and we even employed a wine technique of remuage to make sure we collect every single hint of flavor from the fruit.
After a long conditioning the beer is now coming along, a mix betweens a fruit wine and beer. Dry to the bone, capturing the delicated aromatics and flavors created by this amalgamation of steps.
Refreshing and pleasing but also complex and thought provocative.