Apricots are thought to be native of the Persian territory, where they were commonly referred to as a Zard-Alu. These precious stone fruits were so highly revered that they were often used as a commodity in the markets. The stones were not to be wasted, much like this brew. Apricots shine bright, while peach and pear-like flavors mingle in the background, as Brettanomyces and Lactobacillus create the tie that binds all the components. The end result is a complex ale that is playfully sour, light, and refreshing.