This is a mixed fermentation golden sour aged on whole tart cherries. 2-row, white wheat and a touch of Vienna make up the grain bill with aged Mt. Hood hops in the boil. Primary fermentation was conducted with a Belgian ale strain before pitching my house mixed culture of various Brettanomyces, Lactobacillus, and Pediococcus. After aging for 10 months with this culture the beer was put on whole tart cherries to rest for another 4 months. Lightly sour with a ton of cherry aroma and flavor and a background funk to pull it together. Bone dry, effervescent, with a crackery finish.