When Upland started experimenting with Belgian-style sour ales back in 2006, they immediately knew they wanted to add cherries to their program. They get over 4,500 lbs of red, tart Montmorency cherries each year from King Orchards in northern Michigan. They add the cherries to the mildly tart sour ale base and let it ferment for three more months before kegging and bottling, giving this barrel-aged fruited sour ale the distinct cherry characteristics. The beer pours with rich hues of red and pink foam, with zesty effervescence. Tart cherries dominate the aroma, with hints of wine and cider, and the finish is dry, with lingering cherry fruitiness.