My fiance has developed a taste for tart fruit beers, like Framboise's. I plan on starting a lambic soon, and will probably blend some of that with fruit. However, I would like to have something tart and fruity that we can drink sooner. I have done a few recipe searches on here, but have not quite found what I'm looking for. I want to make a light, effervescent, peach beer with some tartness.
Here are some things that I have on hand to work with:
1 gallon of vintners harvest Peach wine base
about 5 pounds of pilsner LME
1 pound flaked wheat, carapils, caramel 10, extra base malts, etc
I can get other ingredients also, but I would like to use up some off what I have on hand.
I would like this to be dry, so I was thinking about using a saison yeast. any tips on which strain?
Also, I am hoping to make this beer slightly tart. I have read up on "sour worting" and "sour mashing". I am totally willing to do this, but I would love to hear your experiences with this. Maybe I could get some sourness with acidulated malt or by adding lactic acid?
Any help is appreciated.