johnnyjumpup
Well-Known Member
- Joined
- Dec 12, 2012
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I'm in the process of brewing a beer inspired by two great things that I've been introduced to since December: Three Philosophers style kriek type Belgens, and sour beer. I have a five gallon batch boiling on the stove right now. Grains: Vienna malt, brewer's 2-row, caraveienne, and de-bittered black malt. Hops: Palisade and Crystal.
Special bits: 3 tbs cacao nibs, 2 pounds frozen whole black cherries, peppercorns (3), nutmeg (<1g), cardamon (seeds of one pod), 2 quarts black cherry juice, 4.5 cups brown sugar.
Yeast: Trappist ale yeast (from White Labs), plus, and this is the exciting bit, dregs from Lindemans Kriek and New Belgum's Brett Beer.
Anyone tried anything like this? Any cellaring tips? Think this sounds bad, or great?
Cheers!
Special bits: 3 tbs cacao nibs, 2 pounds frozen whole black cherries, peppercorns (3), nutmeg (<1g), cardamon (seeds of one pod), 2 quarts black cherry juice, 4.5 cups brown sugar.
Yeast: Trappist ale yeast (from White Labs), plus, and this is the exciting bit, dregs from Lindemans Kriek and New Belgum's Brett Beer.
Anyone tried anything like this? Any cellaring tips? Think this sounds bad, or great?
Cheers!