We got the annual call from Greenhill Orchards to grab some peaches and then “how about some cherries too”. Couldn’t say no to that. So we’ve gone all out with a big dose of pressed cherry juice and whole late harvest peaches in a light sour. Get the ladder – the best fruit comes from the top of the trees.
We fermented a light coloured but layered malt bill with the Philly Sour yeast at a warmer temperature to ensure a nice strong acidity. The cherries were traditionally basket pressed and the juice was added late in fermentation together with the whole stewed peaches. The result is a light pink coloured sour with big cherry aromas while the body is mainly delicate peach. Trust us – real fruit makes a difference, this sour is spritzy and the fruit just pops freshness!