I needed to make something different. I've been experimenting with IPAs so long, I needed a break and decided to try a stout and experiment with some fruit. My plan is to add all 8 cans of this to secondary:
I'm curious if anyone has used these in beer before (I know the puree is popular, but this is whole pitted fruit) and what the results were.
Not in beers, but I use them all the time making Dutch Oven Cobblers while camping with my son's Boy Scout Troop. Man the adults eat well when I'm along.
I used them in my Spiced Cherry Dubbel. They're great since they are pasteurized so no risk of contamination. They are a tart Montmorency cherries and I used 6 lbs of these along with 4 lbs of Oregon Fruit Products Dark Bing Cherries for a 5 gallon batch. It came out awesome.
Anyone try these cherries?
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