Im in the process of making a cranberry lambic right now. I stole the idea from New Glarus Brewery (they make the infamous Spotted Cow). They have special editions out every few months that typically are sours. The current/last one was Cran-bic ale. One taste and I was hooked. Since I was trying to figure out the best way to add them and how much, I made some extra wheat beer base the last beer I made. I just tasted that beer last night, and with one 20oz package to 3 gallons of beer, it wasnt enough. There was a really faint tart to it, but not noticable enough. I will be adding a second bag to see what happens. I ended up pastuerizing mine on the stove in a pot. After warming them up to 160, I was able to use a sanitized spoon to mash them. Before I heated them they were near impossible to crush.
Hopefully someone else will have some input and has tried it, but I searched for a while and couldnt find much info on using cranberries when I looked.
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Cranberries and sour beers
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