I would love to brew a batch someday.
My local HBS has this recipe:
6.6 lbs. Wheat Malt Extract
10 lbs. fresh black cherries (or whatever type you like)
2 oz. whole Hallertauer Hops (boil)
½ oz. whole Hallertauer Hops (finish)
1 pkg. Wyeast Liquid Yeast - Belgian Ale
¾ cup Corn Sugar (for priming)
Rinse cherries & remove stems. Crush cherries in 6.7 gal. (or larger) plastic fermenter with hands to expose cherry flesh. Dont remove pits. Put cherries aside. Heat 1½ gal. water to 160°F. Remove pot from heat & add malt. Stir until malt is dissolved. Return to heat. Add 2 oz. hops & boil for 55 min. Turn off heat & add ½ oz. hops. Steep for 5 min. Strain hot wort into plastic fermenter with cherries (leaving hops behind) & allow to steep for 15 min. This will pasteurize cherries without setting pectin. Add enough cold water to make 6 gal. Pitch yeast when cooled to 80°F or below. After five days of primary fermentation, rack into 5 gal. carboy. Bottle when fermentation is complete. This beer gets better when aged 6 months to a year, but be warned: its really hard to keep from drinking it all before then! Yields 5 gal. For more Cherry Flavor: Brew beer first without adding cherries. Fill carboy only ¾ of the way & ferment until krausen falls. Rack into bucket with crushed cherries. Allow to ferment, then rack into carboy until clear.