cinderbike
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- Joined
- Sep 10, 2010
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I was considering brewing a real cranberry lambic (and not the swill Boston Beer Co. sells), but I'm a bit concerned that cranberries are too tart and astringent to work in an already sour base-style from using wild yeasts and bacteria.
Anyone here ever tried brewing one, and most importantly, was it drinkable?
Anyone here ever tried brewing one, and most importantly, was it drinkable?