Bench Apricot Grove

Mixed-Fermentation Ale on Twenty Valley Fruit. Fermented on Twenty Valley apricots. Notes of tart apricots and citrus fruit. Tangy acidity with subtle earthiness. Malts are Bohemian Floor-Malted Pilsner, Wheat, Toasted Wheat Flakes,. Yeast is Lactobacillus, Saison and Brettanomyces.