Atlanta’s SweetWater Brewing Company’s first full production foray in to American wild ales happened a few years before their new Woodlands Facility. In 2015 to be precise, with the release of a Brettanomyces yeast heavy Pit & The Pendulum. That beer, brewed with fresh peach puree from South Carolina was so well received that it was made intermittently year-round. This year, a new Pit is coming – SweetWater Cherry Pit & The Pendulum.
Patiently waiting in the brewery’s new foudres is SweetWater Cherry Pit & The Pendulum, that has been sitting for over six months on a blend of Montmorency & Balaton cherries. Chris Meadows and Nick Burgoyne, brewers currently overseeing the Woodlands, started fermentation on Rainy Day Acid Trip (the unofficial name for the base) in stainless steel in July, 2016. It was transferred to oak foudres in December, where a blend of Montmorency & Balaton cherries were added to the oak.
It has been quietly maturing ever since.
A golden ale soured with lactobacillus and fermented with three brettanomyces strains, then aged for 6 months in American and French oak with 3,000 pounds of Montmorency & Balaton cherries. Freshly harvested house brettanomyces was added for bottle conditioning, ensuring evolution in the cellar.
SweetWater Cherry Pit & The Pendulum will be a 750 milliliter bottle corked & caged release. The brewery has not announced a release date.