Whiplash - Fruit Salad Days - Apricot Berliner Weisse

Our first in the Fruit Salad Days Series, our Apricot heavy, kettle soured berliner weisse. Built on a base of Pilsner and Wheat we’ve gently soured this in our custom-built kettle with a blend of lactobacillus before boiling, adding a touch of Cascade in the Whirlpool before fermenting on our house ale yeast. We then, during fermentation add its own weight again in Apricot. That’s a 50/50 blend or a tonne on a tonne. The beer and fruit is fermented out but with lots of chew then cold conditioned before pack. What you get is light fluffy cracked wheat and a sensation that can only be akin to living in a bag of fresh apricots. There’s a lot of apricots.