Brewed in the before times in February 2020, this golden sour was left to age for 11 months before we added a helping of 2013 Simcoe hops and bottled it 3 weeks later. While you can imagine there isn't much benefit to dry hopping with aged hops, they have added a light fruitiness & tannic character to the pronounced stone fruit flavour (think apricots & peaches) that came through via the brettanomyces in our mixed culture. Left to age further in our bottle store until release, it has mellowed into a real easy drinking sour, with very minimal intervention.