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Appalachian Wild Ale brewed with local barley from Riverbend Malt House and cereal mashed local raw wheat. Boiled with burlap-aged hops. Fermented with our mixed house cultures in one of our large wooden oak tanks. Transferred into oak for months of extended aging. Transferred out of oak onto a massive amount of a meticulous blend of whole Michigan-grown montmorency and balaton cherries. Fermented and aged on the whole cherries for 2 months. Racked off the cherries and transferred back into oak for further maturation. Conditioned naturally inside the bottle and keg.