Skins of Life is our collaboration with our friends at Æblerov Cider.
We then cooled the wort and transferred it on top of freshly pressed apple and quince skins used in the production of Æblerov Cider. After 24 hours, a very vigorous natural fermentation from the microbes naturally residing on the skins started. We then transferred the beer into French Oak Chardonnay barrels for the remainder of fermentation and aging. After 12 months, we macerated the beer on top of fresh and juicy French Bergeron and Milord apricots.
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