Is there a better or worse or.... bad choice to use for cherries in sours/lambic beers? I have heard dried tart cherries are best but I've having trouble finding any without sunflower oil on them. Is there anything wrong with the regular cherries found in the grocery store? Pitting them and freezing them for a day or two and then racking the beer onto those? Thoughts?
This would be for an oud bruin, probably oaked lightly with some oak that sat in pinot noir barrels.. yah.. supplication style a bit but not trying to clone it.
Thanks!!!
This would be for an oud bruin, probably oaked lightly with some oak that sat in pinot noir barrels.. yah.. supplication style a bit but not trying to clone it.
Thanks!!!