Sour brown ale with red tart cherries. First we mash in a high gravity brown ale recipe with lots of pale ale, brown malt and oats. We then inoculate the resulting wort with a strain of Lactobacillus and let it work for 38 hours before boiling it, adding hops and fermenting with ale yeast. The resulting beer is tangy, malty, slightly sour and downright weird. But we don’t stop there, next we added over 10 pounds per barrel of Oregon red tart cherries, giving a nice sweet and fruity finish.