Soooo. Pretty long story with this one. First off we have a kriek that started as a golden sour that was pitched with barrel dregs from a solera that Noam Shalev and I were maintaining in Israel. Hauled a couple vials of that over to the LBC last year and let it go with some French oak spirals. 50% pilsner 40% wheat 10% oats After 1 year (About 3.5) months ago we added 6lbs of frozen cherries and 6.5lbs of tart cherry puree to the mix. Hoping to have something delicious from that. But it wasn't over.... I then racked a dark sour back onto the cherry sludge. Dark sour was a mix from my matzah Porter (see older post). Using L. Coagulans and B. Delbrukii. Needless to see we keep the funk Rollin at the lab. Cheers! (at Long Beach Beer Lab)