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Otto was barrel fermented in young 300L Hogshead French Oak barrels for 3-9 months
140kg of Trevatt apricots underwent a 14 day carbonic maceration
Medium-bodied
but one that brings out something super special
✌🏽) by doing a lot of clichéd ‘soul searching’
Zufty #belgium Otto was barrel fermented inThree burgundy barrels aged 18 months, selectively chosen for their subdued acidity, minerality and solid expressions of funk, were added to tree ripened and juicy rich lady peaches sourced from Orange. Like all of our stone fruit releases, the peaches were given an extended carbonic maceration before adding the beer. On the nose, intense aromas of peach puree and peach cobbler. Flavours of, you guessed it, more peach, with a wonderful backbone of
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