mrkeeg
Well-Known Member
Hi Guys,
My preference is for dry beer, but my gal was enjoying a floris kriek the other day, and I became curious as to how it got SO sweet.
To my understanding, sweetness can be increased with:
-certain malts, such as crystal/caramel malts (bring a caramelly sweetness)
-warmer mash (results in a complex, malty sweetness)
-using a lower-attenuating yeast (examples?)
-creating very high-gravity wort ('maxing out' the yeast... results in high alcohol beer)
-addition of unfermentable sugar after the fact (lactose mainly... also sucralose or aspartame maybe?)
Are there other methods?
The floris is only 3.5% alcohol, and the sweetness was not malty, caramelly, or funky. The ingredients list does not mention lactose, but does mention cherry juice as 30% of the volume. I wondered if perhaps they killed or filtered the yeast somehow, then added the juice before force carbing and bottling?
Any thoughts?
My preference is for dry beer, but my gal was enjoying a floris kriek the other day, and I became curious as to how it got SO sweet.
To my understanding, sweetness can be increased with:
-certain malts, such as crystal/caramel malts (bring a caramelly sweetness)
-warmer mash (results in a complex, malty sweetness)
-using a lower-attenuating yeast (examples?)
-creating very high-gravity wort ('maxing out' the yeast... results in high alcohol beer)
-addition of unfermentable sugar after the fact (lactose mainly... also sucralose or aspartame maybe?)
Are there other methods?
The floris is only 3.5% alcohol, and the sweetness was not malty, caramelly, or funky. The ingredients list does not mention lactose, but does mention cherry juice as 30% of the volume. I wondered if perhaps they killed or filtered the yeast somehow, then added the juice before force carbing and bottling?
Any thoughts?