Duchesse Red ( Black Cherry) Recipe

Combine base beers

Chill the chosen beers to 38–45°F (3–7°C). In a clean measuring pitcher, gently pour 1 cup of the Belgian-style dubbel and 1/2 cup of porter or brown ale. Pour slowly down the side of the pitcher to preserve carbonation and minimize foam.

Stir the beer blend gently with a long spoon (2–3 slow turns) to combine. Avoid vigorous stirring to keep carbonation.

Prepare cherry puree

If using whole fresh cherries, pit and halve 8 cherries then pulse in a blender or muddle finely until you have about 1/2 cup of puree. If using store-bought puree, give it a quick stir to homogenize.

Add the 1/2 cup black cherry puree and 2 tablespoons black cherry syrup to the blended beers. Pour the puree slowly into the beer pitcher while gently stirring (1–2 slow turns) to distribute the cherry without flattening the beer.

Taste a small sample. The puree adds body and fruit; the syrup adds concentrated sweetness and cherry aroma. Adjust by adding up to 1 tablespoon more syrup if you prefer a stronger cherry note.

Add 1 teaspoon demerara or brown sugar to the mixture if you want a subtle caramel/malt lift. Dissolve the sugar into a teaspoon of warm cherry puree (or warm water) first, then stir that mixture into the beer blend to help it integrate without sinking to the bottom.

Add 1/2 tablespoon fresh lemon juice to brighten the cherry and balance sweetness. Stir gently 1 time to combine.

Pour the finished Duchesse Red (Black Cherry) into a chilled tulip or snifter glass, leaving about 1/2 inch headspace. Pour slowly to preserve carbonation and maintain a modest head.

Garnish with one whole black cherry on the rim and an optional mint sprig. Serve immediately.

Estimated serving: one 12–14 oz glass. Consume fresh to enjoy the carbonation and cherry aromatics.