Despite not doing much actual summertime brewing, this time of year my thoughts always turn to adding fruit to aging sour beers. I love the way the acidity of the beer brings out the fruit character in a way that no other base beer can. Here is a brief update on a few of my fruited sours.
I also have 5 lbs of sour cherries vaccu-packed in my freezer. Some of them will go into a portion of the Wine Barrel Flanders Red that should be ready to go in a couple months, and I am thinking about doing another version of my Cuvee Tomme clone in the fall.