Sour Cherry Ale

Once the slow, complex, wild fermentations of the spontaneously fermented base ale (which becomes our Original Soured Ale) have reached a balanced stage (at around 2 years), we racked a portion to oak barrels (released from a well-known local winery) and added up to 25% w/v whole Morello Cherries from an orchard directly across the Derwent River from our farm and allowed a further wild fermentation to complete in barrel over 18 months. Intense red, lifted fruit characteristics, structured mouth feel and an intensely long dry finish … behold the result!