It's an easy beer to make.
60% German pils
40% wheat malt
Looking for a mid-low 30s OG
Mash at 150 (or your preference).
I'd leave out the hops. If you're a purist, drop half of a single pellet in the boil.
You can pre acidify wort to 4.6 if botulism worries you, I didn't.
Pitch a starter of Lactobacillus ( I used 5335). This strain is hop sensitive, it stalled in a beer at 6 IBUs....
After acidity drops, pitch WY1007 - strain is low pH tolerant.
Rack on to tart cherries (1-2 lbs per gallon, personal preference). I will use 2 my next batch. I plan on tossing in a French oak spiral next batch too. Age 30 days.
Hot weather thirst quencher.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."