Barrel fermented saison co-fermented with White Champagne peaches from @snowy_mountain_farm.

Resurgence is a mixed-grain saison fermented and aged in a neutral french oak puncheon. The wort was cast out onto the whole peaches in the barrel and pitched with a mix of saison, farmhouse, and brettanomyces cultures. I utilized frequent punchdowns to help break up the fruit during fermentation as the whole peaches tended to float. The wort and peaches fermented alongside each other for about 6 months, becoming something greater than each part on its own.

Speaking of the peaches, they were magnificent. Big, juicy, sweet. White flesh, a bit of red around the pits. Really interesting aroma, almost like mild strawberry. I utilized a very high fruiting ratio of 300 grams per liter resulting in very intense fruit character.

The beer has a very mild acidity, probably from wild bacteria that hitched a ride into the barrel on the peach skins. This mild acidity helps enhance the fruity characteristics while the mixed culture fermentation has left the beer very dry and "quenchy". Six months of bottle conditioning helped to bring everything together and establish the perfect level of carbonation.

It's a fruit beer unlike any I've made before, since historically I've always pulled barrel-aged (sour) beer onto fruit for a refermentation. This was something different entirely and I'm very happy with the result!

I hope you like it too!