We barrel fermented our golden rye ale in regional Chardonnay barrels with our native house strong ale yeast provided by SouthYeast Labs. After primary fermentation we blended in a touch of native lactobacillus & aged the beer for over seven months. We blended the beer with 200 pounds of locally harvested July Prince peaches and aged for another two months on the fruit. To finish the beer we dry hopped with a blend of Hull Melon & Aramis hops. The finished beer has a subtle acidity, juicy peach notes, and a light hop note balanced by a dry oak barrel character.