The Apricot Seven is a blend of two oak barrels soured from Artisanal Wine Cellars. Both were treated identically, being filled with a batch of Seven in early January 2011 along with Oregon apricot puree and a bit of brettanomyces. After eleven months, the two were blended and have been sneaking out here and there in draft form, while this ten case release was saved until now. At this point the beer has a significant earthy and fruity quality with distinct tartness rooted in both apricot and brettanomyces fermentation byproducts. Perfectly suited for fans of funky and sour ales, this one is just fine now but can be cellared for several years for more pronounced wine-like flavor to emerge.