Summer is here, and so is our first sour mead.
For this mead we needed to find the right acid producing bacteria and in this case I used Lachancea thermotolerans, a non-Saccharomyces yeast that produces both lactic acid and alcohol super clean and delicate allowing me to ferment and age in barrel.
After 4 months in the barrel, where we fermented on top of a few kilos of delicious apricots, we then added even more apricots post fermentation to give it a big juicy whole mouth experience.
Cloudy with tons of apricot character and an acidity to rival the best of the sour beers, I'm so excited to share with you all our latest small batch, perfect for the sunny long weekend.
4 x 330ml cans of 5.5% Apricot Sour mead, Gluten-free