Cherries are the tangiest in June. The sweetest nectarines are picked in July. August brings the juiciest peaches. And the fruitiest Sours? They should be enjoyed in November.

Wait...November?!

Complex Barrel-Aged Sours like Stone Fruit Sour Ale aren’t made overnight — Brewery Vivant aged this brew for months in oak foeders to coax out every unique fruity flavor. It was no easy task to find peaches, plums, apricots, nectarines and Balaton cherries all at their peak ripeness. Then the brewers strategically matured this stone fruit salad of a brew to ensure each fruity flavor is showcased as you sip.

After tasting this Stone Fruit Sour, locals are shirking big name breweries like Founders and Bells — flocking to Michigan’s Sour hotspot Brewery Vivant. Their hip funeral home-turned-taproom is always packed with thirsty fans seeking their GABF-winning Sours.

Stop by Vivant’s taproom mid-November, ask any local what to order and they’ll tell you to get yourself a glass of Stone Fruit Sour Ale. They’ve been waiting for this brew’s tangy fruit flavors to come to fruition since the early days of summer!

Rated 4.05 on Untappd; 4.03 on BeerAdvocate

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