Sour Cherry Ale is a bright, fruit-forward gluten-free ale that balances vibrant tart cherry character with smooth malt complexity and refreshing acidity. A partial mash of biscuit rice and Munich millet malts provides a subtle malt backbone for a clean sorghum base, while Northern Brewer, Fuggle, and Tettnanger hops contribute balanced bitterness and gentle earthy-spicy notes. Brewed with fresh, frozen, or dried tart cherries, this rewarding recipe develops exceptional depth and balance after bottle conditioning, making it well worth the wait.
Ingredients
Grain Bill
- 8 oz Biscuit Rice Malt
- 8 oz Munich Millet Malt
Fermentables
- 6.60 lb Sorghum Syrup
Hops
- 1.00 oz Northern Brewer Hops (60 min)
- 0.50 oz Fuggle Hops (20 min)
- 0.50 oz Tettnanger Hops (10 min)
Other Additions
- 1 tsp Irish Moss (10 min)
- Choose One:
- 10 lb Crushed Sour Red Cherries
- 7 lb Frozen Cherries
- 2 lb Dried Cherries
- Pectic Enzyme (per manufacturer's dosing instructions)
Yeast
- SafAle S-04 English Ale Yeast
Yeast Nutrient
Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Brewing Instructions
Refer to our partial mash brewing tutorials for mash and boil procedures. After the boil, cool the wort to 170°F or below before adding the cherries. Continue cooling the wort to pitching temperature, then add pectic enzyme according to the manufacturer's dosing instructions. Wait 24 hours before pitching the yeast. Leave the cherries in the primary fermenter for the duration of primary fermentation, then transfer the beer off the fruit and sediment for conditioning. If bottle conditioning, allow approximately 30 days before serving for the flavors to fully mature. Follow the yeast manufacturer's recommendations for fermentation and temperature control.
Beer at a Glance
| Beer Style: | Fruit Ale |
| Recipe Type: | Partial Mash |
| Yield: | 5 Gallons |
| IBU: | 36.0 |
| SRM: | 3.1 |
| OG: | 1.053 |
| FG: | 1.013 |
| ABV: | 5.2% |