Stone Junkie is the brewery’s first use of fresh apricots. Sourced from our favorite grower, Trevor Baird, the fruit arrived late Summer in wonderful form with layers of aromatics. We produced a simple 50/50 barley/wheat wort with aged hops and fermented it in barrel on top of the fruit, a method we employ for several beers that allows the orchard yeast and bacteria to co-ferment with our house yeasts. The casks were then moved onto out main barrel aging room, where the temperature and humidity are ideal for a slow and steady maturation.
Now in finished form, the Stone Junkie shows great depth, jammy qualities up front, transitioning into floral and earthy notes while pushing a firm fruit and fermentation acid profile throughout.