Finding fresh, ripe peach to even slightly over-ripe peaches are key here. If you notice that there still is not enough peach character, you can add a little peach extract in the fermenter. Be sparing as you don’t want that character to overwhelm the base beer.
Chocolate and cherry are one of the great pairings in culinary history…so why not make a beer to pair them up? Author Scott Russell thought a European amber would be a great base to lay the foundation for this beer.