Hey everyone! So I just kegged a Cherry Wheat that we made. I have a very good Wheat recipe and I did 10 gallons - 5 gallons regular and 5 gallons cherry. I added the Cherry puree (http://www.midwestsupplies.com/cherr...uit-puree.html) to the secondary. The flavor came through a little, just enough actually, but the color is now a red color obviously. Thats not that big of a problem but I am just curious how Sam Adams gets that bold cherry flavor without turning their beer a red color. Any inputs?
I have read all the other 'cherry' posts where people say that Sam Adams tastes like cough syrup so we don't need to go down that road again. In my opinion, Sam Adams Cherry Wheat does not taste like cough syrup. For those of you who think it does, I want to know where you get your cough syrup because I want some. Cough syrup tasts like $h!t.
Anyway, thanks for reading and thanks for the input.