What variety of Cherries for beer

Tart pie cherries or sweet bing cherries.
I have had comercial Cherry Wheat and Cherry stouts before and am not sure what kind are commonly used for these.
Has anyone made a cherry beer and what was your recipe?

Papazian recommends sour cherries, I think I would agree with that. Though I have never done it before, I want to and that's were I'm going to start.

$0.02

Tart/sour/pie cherries

Yeah I'm finisihing my supply of Cherry Wheat now. I used Oregon Cherry Puree and I think it turned out real good. Certainly was a hell of a lot easier then dealing with cherries.....pitting them..... that kinda thing...

Forgot that when I was playing with Promash I put the recipe in.... Hey remember the Malto Dextrin question I had... this was what I was using it in.... one of my first questions to the forum which generated some rather unforgiving responces Incidently I did put it in the boil (just did not want to mention it at the time)... I was thinking if I did this over again that I would use 1/2 pound instead of 1/4..... I really liked the yeast that was used too.


Michael Schaap
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
20-A Fruit Beer, Fruit Beer
Min OG: 1.030 Max OG: 1.120
Min IBU: 12 Max IBU: 50
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 6.55
Anticipated OG: 1.053 Plato: 13.16
Anticipated SRM: 4.7
Anticipated IBU: 56.2
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.8 3.00 lbs. Muntons DME - Light England 1.046 5
50.4 3.30 lbs. Muntons LME - Wheat England 1.037 3
3.8 0.25 lbs. Malto Dextrine 1.033 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Perle Pellet 9.01 41.6 60 min.
0.50 oz. Perle Pellet 9.01 14.6 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
46.00 Oz Cherry Puree Fruit 21 Days(fermenter)

Yeast
-----
White Labs WLP300 Hefeweizen Ale


Notes
-----
Cherry Puree will be added to the secondary

a brewer far wiser than i told me to imagine the flavor of the fruit without any sweetness--"that's what will be left after the yeast does its work."

words to brew by.