Brewed by way of single step infusion. Bottom fermenting yeast is added to induce fermentation at 10°C (48°F). When attenuation reaches 50 %, it is blended with a combination of old and young sour beer that were fermented with lactic acid bacteria, wild yeast and black sweet cherries. The fermentation continues and the natural sugars from the malt and cherries are converted to alcohol. At the end of primay fermentation, fresh beer wort and top fermenting Saccharomyces Cerevisiae yeast are added. The beer is then bottled and sent to refermentation in a cold room at around 7°C (42°F). The refermentation lasts about 4 months.