Brewed in the traditional Belgian style, this wild ale is made from a grist of 40% raw wheat and 60% malted barley, using a turbid mash, aged hops, and an extended boil. The wort is cooled overnight in an open coolship, allowing wild yeasts and bacteria to inoculate it naturally. After spontaneous fermentation, the beer is matured in oak barrels for at least one year before being refermented on fresh apricots and Pinot Gris grape skins.

The combination of apricots and Pinot Gris skins brings layers of stone fruit, citrus, gentle tannin, and vinous complexity, complementing the beer's bright acidity and expressive wild character.

From brew day to bottle, the entire process takes around two years.

Karamu Grapricots is ready to enjoy after approximately four months of bottle conditioning. While delicious when young, it will continue to evolve and drink beautifully for many years

7.5% ABV