Intaglio

A barrel-aged sour ale, conditioned on second-use stone fruit with Madagascar vanilla beans and Citra hops — brewed in collaboration with Sapwood Cellars Brewery in Maryland.
We racked a blend of barrel-aged sour ales onto second-use whole stone fruits and their pits (Baby Gold peaches, Hargrand apricots, and red plums), formerly used in Gathering Stone Fruit. We allowed this blend to macerate during the autumn and early winter. Then we racked the blend off of the fruit, dry hopped with Citra cryo, and conditioned on Madagascar vanilla beans. The result is a richly complex brew with bright medium acidity, notes of rich creamy vanilla, tropical hop nectar, nutty peach pit accents, and fleshy fruit juice.