Flanders Red Sour Ale with Cherries
We use almost four hundred pounds of Bing and Van cherries from the Double Mountain Orchard in the Columbia Gorge per batch for our Devil’s Kriek. To layer the complexity, we use our two house yeast strains, along with Brettanomyces lambicus and send it to our cellar, where it rests on the fruit for a year. With this vintage, the color deepened to a devilish crimson and the aroma swells with cherry juice, a little funk, and raspberry jam. Tart, refreshing, and served in its own glass.
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