I made up a test batch of beer that I really didn't know how it was going to turn out, like I have been doing a lot lately. This time it was an elderberry and elderflower beer.
Here's the recipe:
.5lb 90, 40, 20L
1oz elderflowers @ 2mins
Then I pitched nottingham and threw in 8oz dried elderberries at the same time.
The result is a pale brown beer that is fruity and slightly sour. It's actually quite enjoyable if you have a palate for the sour stuff, not like gueze sour, but a bit more than a fruit lambic sour... although the sourness is altogether different than a wild beer.
I may make it again if I get more positive reinforcement by other people... taste wise
I don't quite know where the sourness came from - the berry or flower, but my bet is on the flower as the berry, when I ate a few was not sour at all. So I was thinking about adding some flowers to a wild beer and see where that goes.