Field House Dry-Hopped Citra Apricot Sour
This beer was fermented with a wild saccharomyces yeast strain, hopped solely with citra, and then matured on 300 lbs of apricots. Tropical fruit notes fuse with stone fruit and acidity to create a complex yet approachable sour ale.
6.5% ABV | 10 IBU
image sourced here
image sourced from Field House Brewing
Northwest Beer Guide
