Smokey Cherry Sour

This was kettle- soured over the course of a few days by using a live Lactobacillus culture from a local dairy. We then fermented it out on US-05 to produce a very thin, dry, tart beer with a pH of 3.3. In the latter stages of secondary fermentation we added local Australian sour cherries. What resulted is a beautiful pink/ cranberry coloured beer, with almost perfect clarity. It has tart cherries and a hint of smoke on the nose but the hero is the dry, spritzy sourness that evaporates on your tongue and leaves you constantly chasing another sip.