When hanging with one of our best friends in the beer biz, Bob Kunz from @highlandparkbrewery , having fun is what we do best. A simple grain bill of Pilsner malt & Malted Oats was used, and we dry hopped heavy with a special lot of Citra that we selected together in Yakima earlier this year. The real shining star though, is the 2 lbs of Apricot PER GALLON that were added in during fermentation to create the ultimate mouth watering fruit bomb. The beer drinks with lots of body and flavor, like drinking a glass of Kern’s Apricot Nectar, and follows through with a touch of citric acidity in the finish.