Logsdon Cerasus
No ratings yet — be the first to log it.
Tasting Notes
Cerasus is a farmhouse-style wild ale aged with cherries, and it delivers exactly what that promises: tart, funky base notes from Brettanomyces and mixed fermentation, layered with bright cherry acidity that reads more sour-fruit than sweet. The body is medium-light with a dry, prickly finish that lingers with a faint woodsy, barnyard character. Stone fruit and a subtle earthiness run through the mid-palate, keeping things complex without veering into syrupy territory. It's an ale that rewards slow drinking rather than quick consumption.
About the Brewery
Logsdon Farmhouse Ales is based in Hood River, Oregon, on a working farm at the foot of Mount Hood. Founded around 2011 by Dave Logsdon, a veteran of the craft brewing industry and a co-founder of Wyeast Laboratories, the brewery focuses on Belgian-inspired farmhouse and wild ales fermented with house cultures. Their saisons and spontaneous-style ales have earned serious respect in the American craft scene, and the rural farm setting is genuinely reflected in the rustic, terroir-driven character of the beers.
Food Pairings
The tart cherry acidity and funky Brett character here cut through fatty, rich foods well. A charcuterie board with aged hard cheeses like Manchego or Gruyère plays into the wild ale's earthy, savory notes. Duck confit or other rich poultry benefits from the beer's acidity acting as a natural counterbalance to the fat. A dark chocolate dessert with cherry or berry elements mirrors the fruit in the beer without clashing. Ripe brie or a washed-rind cheese also works well, as the funky aromatic overlap between the cheese and Brett fermentation creates a coherent pairing.
Style Guide
American Wild Ale is a loosely defined category covering beers fermented with wild or non-saccharomyces yeast strains — most commonly Brettanomyces — and often bacteria like Lactobacillus or Pediococcus that contribute sourness. ABVs range widely, roughly 4–10%, and the defining character is funk, tartness, and complexity rather than a specific hop or malt profile. It draws from Belgian traditions like lambic and gueuze but is not bound by those regional methods or ingredients, giving American brewers room to incorporate adjuncts like fruit, wood aging, or local flora. What separates it from a straight sour ale is typically the Brett presence, which adds leather, hay, and earthy notes beyond simple acidity.