Flanders-style red ale fermented with brettanomyces and lactobacillus in neutral red wine barrels and aged 10 months, then re-fermented on 600 pounds of dark, sweet Lambert and Van cherries from the orchards of the Alberg family and conditioned an additional 3 months.
For beer geeks
Malts - 2 Row Pale, Vienna, Munich, Dark Crystal, & Bairds Brown
Yeast - English Ale Yeast, Lactobacillus, Brettanomyces
