As an experimental Wild Mushroom Beer, we collaborated with Master Zhang's Ecological Orchard in the outskirts of Beijing, hand-pressing nectarines and plums in the spring to bring out the fascinating wild mushrooms. During the brewing process, kettle souring was used to give the beer a fresh and clean lactic acid flavor. The first fermentation was carried out with the classic Saison yeast, and the higher fermentation temperatures produced the signature Saison spice flavor. The second fermentation was carried out with wild mushrooms from ecological nectarines and Brett yeast. The third fermentation was with fresh plum juice, and the year-long brewing process resulted in a golden, dry, crisp beer with bright acidity. Strong fruity aromas of wild mushrooms and Brett yeast with aromas of stables, leather and light cheese on the long finish. Named after the "Peach for Plum", it not only reflects the ingredients, but also expresses our love and gratitude for life, as well as the brewing philosophy and pursuit of Hard Tongue Beer.