Sour Cherry

This cider is inspired by traditional lambic methods and undergoes a complex fermentation with Belgian-style ale yeast, Sherry yeast, two strains of Brettanomyces, plus Lactobacillus and Pediococcus. Local, community-harvested apples and organic cherries are co-fermented yielding a fruit-forward cider with ripe cherry aromas, and a striking deep red hue. Aged 19 months in French and American oak, it develops layered acidity, subtle funk, and tasting depth. Semi-dry.