Perennial La Cosecha

The company invited good friend Ron Jeffries from Jolly Pumpkin down to brew a beer with us that encompasses the Missouri Peach harvest. Brewed with Vienna malt, unmalted wheat and flaked oats, this beer went through primary fermentation in stainless steel with a classic Belgian yeast strain. It was then racked into French Oak barrels with a house blend of bacteria and yeast and aged for 9 months. The brewery then racked the mature beer onto 1500 pounds of fresh Missouri Peaches where it rested for 3 additional months, and finally was conditioned naturally in this bottle.