Brewed by way of single infusion. Bottom fermenting yeast is added to induce fermentation. When attenuation reaches 50%, it is blended with a combination of old and young sour beer that were fermented with lactic acid bacteria, wild yeast and black sweet cherries. The fermentation continues and the natural sugars from the malt are cherries are converted to alcohol. At the end of the primary fermentation, fresh beer wort and top fermenting Saccharomyces Cereviseae yeast are added. The beer is then bottled and sent to refermentation in a cold room. The refermentation lasts about 4 months.
6-1-25.4 oz bottle