Seven chardonnay barrels just arrived at Dry Dock Brewing Co. and are waiting to be filled with beer to be aged for six months. The end result after adding some Brettanomyces and Lactobacillus during the brewing process will be a sour apricot brew.
More than likely the sour apricot will not be bottled but it will be served on tap at Dry Dock’s tasting room and at some local establishments. They plan to brew limited batches at first to figure out what works best. Dry Dock is currently looking for a new facility to expand their production and bottle these sour beers on a separate bottling line in the future.