I tried a can of tamarind juice for the first time last week. Very interesting stuff. I was struck by how much the complex flavor profile was reminiscent of a young lambic/geuze or a light saison.
Has anyone out there tried using tamarind in pale sours? If so, I'd be interested in amounts, what form (fresh, juice, paste), etc. as well as (obviously) tasting notes. Any proteins to be concerned with? I can probably find sugar content on my own. Any special issues with enzymes, wild yeasts/bacteria?
I'm thinking a fairly lightly flavoured base lambic recipe, either paste or fresh tamarind in secondary, no oak or spices...advice?
Has anyone out there tried using tamarind in pale sours? If so, I'd be interested in amounts, what form (fresh, juice, paste), etc. as well as (obviously) tasting notes. Any proteins to be concerned with? I can probably find sugar content on my own. Any special issues with enzymes, wild yeasts/bacteria?
I'm thinking a fairly lightly flavoured base lambic recipe, either paste or fresh tamarind in secondary, no oak or spices...advice?