Looks like our own Cambridge Brewing Company brought home the bronze from the first annual Radical Beer Open. Their Cerise Cassée (“Broken Cherry”) took third place in the Category II (5.1 – 7.5%). The article says that the brewing process “begins with a 100% sour mash for three days. After primary fermentation, brewer Will Meyers adds 300 pounds of sour cherries and ignites a second fermentation with a Belgian abbey ale yeast. A third fermentation with several strains of Brettanomyces lasts nine months in French oak Pinot Noir barrels.” Sounds like it’ll be fantastic. Going to have to check that one out.