Thinking about the time component and risk of infection for the rest of your brauhaus of using Brett or funky/sour yeasties.
Would it be possible to innoculate a large jar of cherries with Brett or dregs of a sour beer, cover with glad wrap and ferment? Then add the already fermented cherries to a fermented beer to taste?
Would the Brett then start attacking the previously unfermented sugars in the beer (thus rendering the time savings moot), or do you think it might be worthwhile?
Another thought is there would be no hops to stave off other types of infection?
Would it be possible to innoculate a large jar of cherries with Brett or dregs of a sour beer, cover with glad wrap and ferment? Then add the already fermented cherries to a fermented beer to taste?
Would the Brett then start attacking the previously unfermented sugars in the beer (thus rendering the time savings moot), or do you think it might be worthwhile?
Another thought is there would be no hops to stave off other types of infection?