Barrel-Aged Imperial Saison: Peach
Stone Brewing in Escondido, California, United States 🇺🇸
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Score
7.19
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There’s a lot going on in this beer! We took an Imperial Saison, added 17% peach juice, 3 strains of Brettanomyces yeast, souring organism Lactobacillus brevis, and put all of that into wine barrels for about 9 months. The result is an explosion of bright, fresh peach flavor and lots of Brettanomyces funk and spice. The sourness is just a hint. If you like sours or fruit beers, we really think you will love this one!
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