Utilizing our pale sour base beer as a canvas, we opted for a rather restrained (for us) amount of cherries in order to highlight the deep, jammy pie filling texture and flavour depth of the cherries, but thinning and brightening these flavours with the lactic acid forward nature of the underlying base blend. Although the wait was long, we are excited to bring you our take on what we consider to be a very special style.

​Hops: A Minuscule Addition of German Hallertau
Malts: Pilsner, Wheat, Oats
Yeast: A Melange of Several Different House Primary Strains, Several Select Brettanomyces Strains, Lactobacillus plantarum, Lactobacillus brevis, Additional House Cultures, Saccharomyces bayanus for bottle conditioning