We started with a sour kettle using lactobacillus. Mosaic and Eldorado hops cover the full spectrum of fruitiness, from citrus to stone fruits. The No-Li team hand-picked over 500 lbs of Van and Lambert cherries from Bodacious Berries in Greenbluff. A total of 859 lbs of cherries were pressed and added to the wort at the end of the boil. The beer was aged in six French Oak barrels, and two American Oak barrels. The sweet and tart cherry flavors play off of each other and mingle with the alcohol to create a tart yet champagne-like flavor. The red wine barrels add a tannin-like structure to the beer, additional fruitiness, and a slightly oaky finish.