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This beer is a sour red ale fermented with Maine cherries and Brettanomyces in stainless for almost a year.
The cherries were a blend of Balaton and Montmorrency and added at a rate of 2lbs per gallon. Copper in color, Nancy has an aroma of cherries, bread crust and a touch of cinnamon. The flavor is a medley of tart cherry, citrus and pie spice.