I'm aging a cherry beer currently on toasted French oak. The base was a "golden" ale (2-row,wheat,munich,carapils and hopped with hallertau), which was fermented with WLP001 California Ale. After the fermentation was complete I added sour cherry puree and pitched a blend of two Belgian yeast strains. The beer finished out very dry with a crisp cherry character and some spiciness from the Belgian yeast, with the addition of the oak, it's rounding out it's character nicely.
Just my two cents.
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