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Old 09-22-2011, 01:44 AM   #1
lacticacid
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Default Cranberries and sour beers

Has anyone had any experience with using cranberries in a sour beer? There is a recipe in Radical Brewing where a wheat beer is aged on cranberries and a Lambic blend.

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Old 09-22-2011, 02:25 AM   #2
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Cranberries themselves require cooking before they tasteany good, although I'm not sure how that would go with cranberries raw in beer. - they are also hard uncooked. Possibly they go through a sacrification like malt does, although I'm only speculating there.

And cranberry wheat or lambic sounds tasty!

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Old 09-22-2011, 03:31 PM   #3
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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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Old 09-22-2011, 07:09 PM   #4
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I did do a cranberry wine once - I just used soem cranberry juice and some cranberry jelly, came out nice and tart. Although in general I support using the fruit particuarly with beer because other items usually have corn sugar or cane surgar added.

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Old 09-24-2011, 02:03 AM   #5
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I've got a cranberry sour beer aging right now - just about ready to bottle. The whole beer was pretty experimental - I used a high percentage of acid malt (13%) to help with the souring and fermented it with a wine yeast before adding the cranberries and some Brett c. So far the samples have tasted really good. I used 1 lb of cranberries per gallon. I bought the cranberries fresh and then froze them in vacuum sealed bags. If you're interested, all the sordid details can be found at http://www.brewbybrew.com/search/label/Vaccinium

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Old 09-25-2011, 10:01 PM   #6
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Glad someone posted who has used them. Good to hear that 1lb per gallon is the ticket, thats what Im ending up with once I add a second bag. Thanks!

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Old 09-25-2011, 11:01 PM   #7
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All iknow is that the sam adams cranberry lambic was god awful

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Old 12-17-2012, 06:04 PM   #8
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I realize this reply is 2 years after OP but as it turns out, I'm doing an almost identical beer. I racked my brew into secondary on top of about 3.5lbs of cranberries. They were fresh when I bought them. I froze them overnight, thawed them out and crushed them before funneling them into my 6gal carboy and racking my beer on top. All the berries are floating at the top, with about half of them above the surface of the liquid. I was wondering, why aren't they submerged? Is it possible that I didn't crush them all enough to break the skin of the fruit? I have another 3.5 lbs in the freezer and might repeat in a 3rd vessel later but I just wanted some advice as to why my fruit seems so buoyant. Thanks!

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Old 12-17-2012, 08:24 PM   #9
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Most fruit end up floating at the top in sours. You are fine.

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Old 12-17-2012, 09:46 PM   #10
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But do you think they are actually fermenting or adding anything to the beer if they are above the surface of the liquid?

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