Avery Brewing Co. is going sour for it’s latest release next month.

The beer in question is Apricot Sour, a 7.3 percent ABV sour ale conditioned on “around 23 lbs of apricot puree per barrel of beer” and aged in oak barrels for approximately three months. Avery released a beer named Apricot Sour last year, that that version was a draft-only option and came in at a lower 5.3 percent ABV.

“As the second sour of the series, it is brewed with the same bacterial and yeast cocktail as Raspberry Sour”, said  Leigh Audin, special project brewer for Avery, in a press release. “However, the result is a more lactic beer with minimal malt character and a ton of apricot.”

The sour ale is the newest addition to the Boulder, Colo.-based brewery’s Botanicals & Barrels Series, which is made up of year-round nationally distributed beers that combine “just one ingredient outside of the standard grain, hops, yeast, and water recipe” and are aged in barrel for at least three months and includes Raspberry Sour (6.5 percent ABV), Vanilla Bean Stout (10.8 percent ABV) and Tangerine Quad (10 percent ABV.) In addition, according to Avery, there will be two additional releases in the series in 2017: Ginger Sour, and Coconut Porter, which are scheduled to be released by “early summer.”

According to the brewery, Apricot Sour will be packaged in 22-ounce bottles and will be released nationwide to retailers in the brewery’s distribution network “early-mid February.”

Update (Jan. 25, 2017) — This post was updated to include details on the release date, brewing information and distribution details. It was originally published on Jan. 14, 2017.