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Six must-try apricot beers


Jess Suworoff for DRAFT

Jess Suworoff for DRAFT

Sweet and lightly tart, juicy apricots are just the spring fruit to punch up citrus notes in lighter beer styles from blondes to wheats to golden sours. Cheat on peach with these six apricot-forward thirst quenchers we love for summer.

Cascade Apricot Ale

A blend of blonde ales rests for six months in oak barrels before aging another half-year on fresh apricots to create this funky, tart sour. Citrus blossom aromas buoy dialed-up apricot skin intensity in the 2015 vintage.

The Rare Barrel Map of the Sun

When the all-sour brewery opened a taproom in 2013, this apricot sour was one of its first pours. Delicate Brett funk and light oak woven through the apricot-heavy sip won so many fans, The Rare Barrel made the beer a recurring release.

Samuel Smith Organic Apricot

Start your apricot education with this widely available English brew characterized by balanced sweetness and round, fresh apricot flavor. Fleshy, buttery apricot flows from sniff to sip.

Pyramid Apricot Ale

Fresh apricot juice aroma bursts from the glass while soft, unfiltered wheat flavor and warm vanilla make this a super-drinkable spring staple. At 5.1%, it’s worth stocking for barbecues alongside your shandies and session IPAs.

Point Apricadabra

Wary fruit beer drinkers won’t find this sessionable spring seasonal overblown. Stone fruit flavors flank quiet wheat in the nose; the fruit comes into focus as bright apricot in the creamy sip. A whisper of tart juice evokes a beer bellini.

The Wild Beer Co. Bliss

The stone fruit proves its versatility in this complex, spiced saison brewed with roasted apricots. Cinnamon is more apparent on the nose than the sip, offer- ing a quiet spice that floats over Brett funk and the fruit’s earthy tartness.

Did you know…? California grows 90 percent of America’s apricots. Find them in the produce aisle May to September; if you spot them during other months, they’re likely South American imports. To preserve apricots in season, halve and pit them, then dry them in a 175-degree oven on parchment-lined baking sheets for 6 to 8 hours.


Kate Bernot is DRAFT’s beer editor. Reach her at kate.bernot[at]draftmag.com.


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