We hauled a portion of blonde ale wort to the nearby peach farm owned by Chico State University to catch wild yeast during springtime bloom. Like a sourdough bread starter, we used that original spontaneous fermentation to inoculate more blonde ale that aged in both foeders and wine barrels. We married them in a careful blend that boasts a fruity profile of citrus, lemon, and stone fruit, all wrapped in modest sourness that’s the right kind of sharp. Recommended Aging: 1-12 months