This American wild ale is a dry stout oak aged in an inoculated barrel for 6 months while it takes on earthy, tart, and acidic aromas and flavors from the presence of lactobacillus, pediococcus, and brettanomyces bacteria in the wood. One month before packaging, we add Montmorency tart cherries grown on King Orchards on Grand Traverse Bay to the oak casks.