Hoppy usually doesn’t fit in the summer and usually malty doesn’t either, so its a conundrum. We settled on a fruit beer using high quality fresh fruit from Oregon Fruit Products, peach and also decided on using a sour mash technique to compliment the fruitiness with a tart character. Thus our peach wheat was born. It’s a really interesting technique and requires us to “sour” the wort with a bacteria called lactobacillus overnight before pasteurizing it by boiling the soured wort in the morning.