The new-ish Bellwoods 5.6% dry-hopped mixed fermentation sour, otherwise known as Jelly King, is coming out with even fruitier variations this summer. Apricot Jelly King, the most apricot-ey beer I have ever had, launched a couple weekends ago, and sold out in a few days. I am cherishing my final bottles. It tasted like fresh apricot juice on tap, and is more dried apricot in bottles (where its base shines through a little more).
Brewer and Communications Manager Carmen Vicente tells me: “The name Jelly King lends itself so well to fruity flavours (fruit jellies!), and then of course fruited sours are delicious, so making an apricot version seemed like a no-brainer. We plan to do many more fruity versions.” Indeed, kettle sours* are hot this summer, due to their fast turn-around time (one month) and Ontario’s burgeoning obsession with tart drinks. I ain’t complaining.
*Jelly King technically isn’t a kettle sour because the souring happens in the fermentor (and not the boil kettle). Thanks for letting me know, Carmen!