Dark Roasted Barleys, Sweet Lactose and an Undercurrent of Cherries
Starting with the same recipe as our Cream Stout, after fermentation, we racked the beer into a glass carboy with pureed cherries and left it there for one week.  The yeast in the beer began a secondary fermentation, as it ate the sugar in the cherries, leaving a dry, tart cherry undercurrent.

Cherry
Stout