Style: Peach-infused Kölsch-style
Grain: Cologne Malt, Corn, Carafoam
Extras: peaches, (seemingly) millions of peaches
Fermented with Cologne yeast
Tasting notes: peaches for days, light fresh bread
Pair with: any of our tacos or wings, Summer Salad, or Blistered Shishito Peppers
Every year in August, my dad drives down to Missouri and loads up on peaches. That fact didn't cross my mind as I was puzzling how I'd make a Peach Kölsch. One of the bartenders suggested I brew one and the other staff got excited when they heard it was a possibility. I was not excited as peach is a very mild fruit and mild fruits tend to not make themselves known when added to a beer. You typically have to add a ton or get clever with extracts or other things that taste like that fruit. Loud, intense fruits such as cherries are a common beer ingredient because you don't need to use nearly as much. So I wasn't excited at the prospect of a peach beer.
I spent too long looking all over the Internet for the best peach or apricot puree. I looked into flavor extracts to just in case I'd need to bump up the flavor. The purees were all out of stock so whatever was left was very expensive. We were about to just eat the cost and place the order – the puree was in the shopping cart - when my dad texted me saying he was in Missouri and wanted to know if I wanted peaches.
So I blanched, peeled, pitted, and pureed over 40 pounds of fresh Missouri peaches (I may have eaten one or two in the process) and added it to a barrel's worth of Solo Silo. I hope you all enjoy it, because I don't think it will come back until next year at the earliest!