Assemblage & Abricot

Limited Edition
628 bottles of 75cl
86 magnums of 1,5 l

Mixed fermentation. The work focused more on the microorganisms than on the vessels. With the idea of ​​building a balanced beer step by step. The different yeasts and bacteria were chosen for their properties and their complementarity and were introduced at different times. A brewer's yeast for its round and spicy side, a strain of Brettanomyces for its fruity and animalistic contribution and two bacterial strains for an acidity rich in aromatics and complexity. The fermentation was maintained in Burgundy barrels for 18 months by topping up with apricot puree. The fruit is therefore there more to accompany the work of the microorganisms than to bring all its flavor power.
The smell is first on the acidity and the apricot, in the taste you will find the woodiness and the spices, the aromas of pit and apricot skin and a hint of honey. The whole has a light texture, a fine sparkle.