"Spontaneously fermented wheat beer, using old hops.  A long three hour boil after a decoction step mash, the day before. Cooled overnight in winter months in a coolship - an open tray, in our barrel room with the doors open..   
Aged in a Pinot Gris barrel for one year. It was thought impossible to make this outside of Belgium only a decade ago. A decreasing percentage of mixed fermentation 'sour' ale , Zinneke, blended with our one year old spontaneous O'ambic. Then, on North Otago Apricots for 6 months, prior to packaging .
Best drunk fresh as the apricot flavour fades.. "

6% ABV