When I lived in Florida bing cherries would be in season, available in the local supermarket, and get cheap around early to mid-June. I would buy 20 lbs and make two batches of cherry weissbier. The first batch would be for celebrating Independance Day, and the second for sometime later in the summer. I would feeze the cherries in 5# lots and use 10# per five gallon batch. Freezing the cherries breaks up the cell walls in the cherries and makes them easier to crush, and much jucier.
The flavor of the cherries was distinct, but subtle. The color was a gorgeous garnet, with a beautiful pink wheat beer head.
CAUTION! Cherry beer fermentation is violent and complete in around three days. If you use an airlock on your fermenter there is a high probablity that you will have pink and red stains on your ceiling.
Now that I live in Hawaii I cannot get cheap bing cherries any more. However, I can get very cheap (free) lychees. Now I make lychee weissbier and lychee melomel in June. Yum!
As Wind In His Hair said to Dances With Wolves, "Good trade!"