Any chance I can resurrect this ancient thread and see how your recipes turned out and whether you had an updated/better recipe after all of these years?
Just letting you people know that the cherries they use for the Belgium Red are Door County Cherries from Wisconsin. In case you want to use the actually cherries Dan uses.
Trying to see how everyone's clone turned out. We just visited New Glarus, the wife likes the Belgian Red and pretty much hates every beer I put in front of her.
