This beer started its journey about a year ago with a carbonic maceration of Bing and Montmorency Cherries from Evans Fruit in Hood River, OR. Carbonic maceration (a technique often employed in wine making) aims to preserve the fresh character of the fruit.
After two weeks, the fruit was refermented on our barrel aged wild ale for 6 months and blended with some of our more expressive barrels. Next, we conditioned and bottled the blend with Sitka Spruce tips and Burdock Root to lean into the high and low tones that the beer was naturally expressing.
Rich over-ripe sour cherry jam with subtle cocoa powder and an earthy cherry leather finish.
