Over the weekend, we brewed our first pilot batch of beer made at Rip Current. With the extended period of hot weather we’ve had of late, its the ideal season for making Belgian style beers where the fermentation is done at warmer temperatures then other world styles. This batch is an Apricot Saison which we plan to pour during our opening events. The yeast we use tends to give a pronounced citrus flavor profile highlighting lemons, a little orange and apricots with a spicy background. We complement these flavors by using Apricot puree resulting in a easy drinking beer with amazing fruit complexity (mostly from the yeast) and a very dry finish.
The picture shows one of the Rip Current Brewing owners adding the bittering hop addition to the boil.