RUBY was the first real sour ale we made, realeasing it early 2016. It was 12 months in the making and went through no less than three (3!) fermentation cycles:

First the wort fermented with a mixed culture of brett and bacteria and rested for 3 months or so.

Then we added 300kg of raw, unpasteurised, sour cherries to 800 litres of beer. Loads of wild yeasts on the cherries + the original culture now started a spontaneous fermentation of the fruit sugars. Rest for another 3-5 months

Then finally we added carbonation sugar and bottled the beer - but because of the pedio bacteria in the mix and the pectins from the cherry skins there are now a reaction where long sugar molecules are formed, turning the beer temporarily into jell-o before the brettanomyces eats the sugars and returns it to a proper liquid stage. 3-5 months more.
The result is a dark red beer, with a pH of around 4 and a very intense cherry profile. The large stones of the cherry sort we used gives an almondy flavor that adds some further depth.

Very high ageing potential.

Unfiltered, unpasteurised and 100% bottle conditioned.

Grains: Pilsener, Wheat, Oats
Hops: Hallertauer
Fermentation: Mixed fermentation: brett, bacteria, spontaneus from raw fruits.