Palisade 4
Fortside Brewing

Fermented on a blend of yeasts isolated from Clark County pinot noir grapes, and then conditioned on Brettanomyces bruxellensis for an earthy and funky fermentation profile. Oak barrel fermenters were then stuffed full of Montmorency cherries for and extended aging, lending satiating, yet tart, fruity character to the finished beer, perfectly suited to the underlying flavors.