Peach and Apricot Sour Tasting Help

Doing something similar. Here's our list:

Fou Foune
Veritas 10
Bluegrass Peche Lambic
Upland Peach
Veritas 04
CL Flaming Fury
Livery Impeche
Dark Horse Lambeak Wants Peachy
Logsdon Peche n Brett
Upright Fantasia
Upright Sole Composition Apricot Seven
Upright Sole Composition: Barrel-Aged Five (aka Fantasia Five)
Cascade Apricot
Cascade Noyaux
Ale Industries Unity
AC Golden Apricot
Crooked Stave Persica
Perennial Peach Berliner
Hanger 24 Barrel Roll No. 5 - Chandelle
Bruery Flimishmish
Lindemans Peche
Jackie O's Cuvee 6
Bruery Sour in the Rye w/ Peaches
Crooked Stave Surette Reserve Peach Whiskey Barrel
DFH Festina Peche
Cisco Pechish Woods
New Belgium Lips of Faith Eric's Ale
Timmermans Peche Lambic
AC Golden Hidden Barrel Peche
Chapeau Peche
St. Louis Peche
Upright Sole Composition: Cuvee Lactovasilios
Crabtree Peachtree Cezanne Saison
Dry Dock Sour Apricot Blonde
Dry Dock Paragon Apricot Blonde
Yellow Bus
DFH Festina Lente

 

You listed Upland Peach which I certainly think is one worth seeking out! I really enjoyed it myself.

Toss some citric acid in the MD 20/20 then force carbonate and youll be good to go there.

I think you have a damn good list there, I am really not too sure of any others off the top of my head, really just wanted to say that Upland Peach would be worth the effort.

 

Uh, what?

 

Lol, I should have clarified. We don't have all these beers, it's just the peach/apricot possibilities list we came up with.

 

It's "kind-of" a peach beer. Here's the description:

"Cuvee Lactovasilios is a two cask blend made from a Berliner weisse style wort. The brew was fermented directly in several barrels, but this small batch version was done in the ones that previously held the Fantasia, our annual lambic-esque peach beer, and later a round of Five. The fruit originally in the barrel stayed the entire time, becoming a habitat for different yeasts and bacteria, some pitched by us and others coming from the orchard. The fruit also retained some of the Five, which lends this Cuvee a very slight bitterness and hint of saison character. Coupled with the mixed yeast and bacteria barrel fermentation, the finished beer even takes on some Geuze-like qualities and while ready now will certainly mature well for several years."

So it was fermented in old Fantasia barrels, which is a peach-beer. So the peach flavor may be minimal, but it still counts!

We still have a surprisingly good amount from that list, though. And no, no Yellow Bus

 

tectactoe has quite the list! I was going to recommend a couple of those, but they were already covered!

The Dry Dock Sour Apricot Blonde is pretty tough to come by. It's draft-only and most of the time they only release it for anniversaries and/or GABF week. They have done growlers in the past, so there's a shot someone got a fill of it or hand bottled it during that era. Otherwise, there's still hope they'll end up bottling it once their sour production increases.

 

Pizza Boy also has an Apricot sour (Permasmile), but it's "on site consumption only" so we didn't even bother to add it to the list.

 

Can I come?

 

I'll start filling up some bathroom growlers of Freetail Peche'cus

 

It's actually bottled, not draft, but like I said, it's for "on site consumption only" according to their site. A few bottles will "find" their way out, though, and it will slowly crawl up the whale list, much like Black Cherry Bomb.

 

Different beer. One is their normal Apricot blond. It's in both bottles and cans. The sour version is different. It's much closer to say...New Belgium's Eric's Ale or AC Golden's Apricot. That one hasn't been packaged before.
Right now they do have a normal non-fruit sour called Ambassador that tastes somewhat similar. They made a lot of it, so I bet there are growler fills of that one floating around.