Most breweries age their beer in a barrel room. 

But not the award-winning Wild Ale extraordinaires at Washington’s Logsdon. They keep their barrels in an actual cave — talk about keeping things wild!

And when they created their Spontané Kriek, they didn’t use the typical cherries found in most other Krieks. They harvested rare Jubileum and Danube cherries local to the Hood River Valley. 

Never had a Danube cherry? You’re not alone. In fact, Pacific Northwesterners brought them over from Hungary. These juicy, glossy, dark-red fruits sport a semi-firm flesh and vibrant, sweet-tart flavor. 

Never heard of Jubileum cherries either? Heck, neither had I! I can’t even pronounce the name. These little babies are dark purple and extra jammy straight off the tree; that’s why they’re often used to make rich cherry preserves.  

I just tried them together for the first time in today’s beer, and wow! It’s so good!

It’s not just the unique cherries that make this brew so tasty. It’s spiced, rustic, and funky from additions of Logsdon’s spontaneous culture. And it’s oaky, leathery, and full of vanilla bean flavors from spending over a year aging in casks. 

The casks are blended, and bottles are then matured for an additional 3 months to allow for any refermentation from blending.

The result is a beautiful expression of spice and tart fruit, woodiness and wild funk. The softer and more rounded quality of cask beer downplays the acidity, allowing full appreciation of the complex flavors and aromas of the 7.9% ABV beer to flourish.

It’s wild learning about how experts like Logsdon take natural terroir, local fruit, and top-shelf oak barrels, and then transform a blend of beer into a funky cherry fireworks display on the palate. And, a lucky few of you will get to experience all of that with today’s Spontané: Kriek.

Tavour strictly supports independent beer. Logsdon Farmhouse Ales is certified independent by the Brewers Association