The first batch was brewed to the celebrate the 2nd anniversary of this chic, sour-focused brewery in Niagara-on-the-Lake. The ale was lightly soured with a hit of lactic acid (the same thing that sours yoghurt), then aged in wine barrels. The brewers then added fresh Niagara peaches, cinnamon bark and vanilla beans. Aromas of freshly baked peach pinwheels with a nice tartness upfront and a hint of bitterness at the swallow. It’s very dry with a medium finish.