The base beer for the dark sour has finished up and tasting very much like an English porter with reduced roast. Transferred in to the fermentation keg with some dark semi sweet cherries (pits and all, hand crushed) to the tune of 200g per L, as well as a barrel off cut from an ex bourbon barrel. Monster mixed culture blend has been pitched and will now sour away for the next 3 months. Looking forward to trying this one on the other side!!