A golden ale soured with lactobacillus and fermented with three brettanomyces strains, then aged for six months on American and French Oak with 3,000 pounds of Montmorency and Balaton cherries. Freshly harvested house brettanomyces was added for bottle conditioning, ensuring evolution in the cellar.
Malt Bill: 2 Row, Munich, Wheat
Dry Hop: None, added Montmorency and Balaton cherries
Flavor Profile: Sour golden base with a big cherry flavor from the cherries and the brettanoymyces and subtle cinnamon flavor from the wild fermentation with a backing of a complex oak character