Brettanomyces is a species of wild yeast normally seen as a threat in the brewery, but we love the fruity and funky flavors it can produce when used with intention.

Our house blend of Brettanomyces strains, one Belgian in origin and the other isolated from a Virginia orchard, is sourced from RVA Yeast Labs in Richmond, VA. Re-fermented on 200 pounds of pureed apricots, Apricot Orchard features a fruity and slightly funky fermentation character that blends with the acidity of the fruit to create a lightly tart, fruit-forward beer.

The lone hop addition of Azacca in the whirlpool adds soft bitterness and a layer of tropical fruit complexity to an already pleasing flavor and aroma.

*2018 bottles are denoted by the use of no wax.