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those Sweet Dream peaches. It really was perfect for a warm evening. Those components are the same this year, so Eric decided to really explore the third element of the brew, the tea itself. After sampling many black yea leaves he settled on Scottish Breakfast and let it sit with the blonde sour beer in Doc Swinson’s legendary bourbon barrels until the final blend. The result is an ale with a bolder tea presence than before that plays perfectly with the sweet stone fruit. This blend was then bottle conditioned with local wild flower honey from Marie’s Bees so. that it may be enojoyed today, in the summer, or at your next fais do-do. Santé.

-The North Fork Less