Just racked 3 gallons of pale sour beer off of 4 packages of Goya Guanabana (Soursop) puree. The results are better than I expected, especially with the slightly cheesy flavor the puree had going in. The fruit has an odd hybrid tropical fruit somewhere between citrus (espcially pineapple) and coconut/banana.
Any other suggestions for interesting fruits people have tried with good results? This was my first trip beyond the usual suspects (cherry, raspberry, blackberry, peach).
I've been wanting to try rhubarb (although not technically a fruit).
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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
Guanabana was one of my favorite fruits in Ecuador.
Naranjilla might be worth a try if you can find it. It's kind of a lime/strawberry cross flavorwise, maybe sort of rhubarby.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
FYI - Guanabana has been know to cause parkinsons disease
According to research in the French West Indies, yes. Studies in Peru have shown that it decreases the incidence of Parkinson's.
Personally, I'm waiting for a peer reviewed article in a respected journal one way or the other before taking either result too seriously.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
Annonacin is a chemical of the class of acetogenins, found in fruits such as the guanabana (and other from Annonaceae family). It is a member of the class of compounds known as acetogenins. Recent reports have shown that daily consumption in rats caused brain lesions consistent with Parkinson's disease.[1][2]
Amongst other acetogenins, Annonacin is reported to block Mitochondrial Complex I (NADH-Dehydrogenase), which is responsible for the conversion of NADH to NAD and the build-up of a proton gradient over the mitochondrial inner membrane. This effectively disables a cell's ability to generate ATP via an oxidative pathway, ultimately forcing a cell into apoptosis or necrosis.
FYI - Guanabana has been know to cause parkinsons disease
I had read that as well, but figuring we have 2 gallons of the beer split between the two of us over the next year or two I'm not too worried. Especially since most of the puree got dumped after a month of aging.
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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
I had read that as well, but figuring we have 2 gallons of the beer split between the two of us over the next year or two I'm not too worried. Especially since most of the puree got dumped after a month of aging.
LOL…I know, I just had no idea what guanabana was so I googled it and the Parkinson thing came up. I drink a lot of Tonic water and the main ingredient “quinine” is a carcinogen but that’s only if your drinking gallons a day for your entire life…
LOL…I know, I just had no idea what guanabana was so I googled it and the Parkinson thing came up. I drink a lot of Tonic water and the main ingredient “quinine” is a carcinogen but that’s only if your drinking gallons a day for your entire life…
the gin i place in mine should counter that right?
Guanabana sour beer, other werid fruits?
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