crusader1612
Well-Known Member
I bottled my first attempt at a Tart of Darkness-like beer last September. I only varied from the standard recipe here by adding dried sour cherries. After ten months fermenting and bulk aging, then another five months of bottle conditioning, it's excellent. The sourness is quite distinct, but it's still balanced.
Rather than waste that nice thick layer of yeast, bugs and cherries at the bottom of my carboy last September, I brewed a Belgian dark strong and added it. Today, I racked that over to secondary (a carboy issue rather than my standard practice), topped it off with a nice Cab-forward meritage that I'd been saving and added 1.5 oz of oak. The sample I pulled to test (at 1.015 today) was delicious. At this point, it's less sour, more brett than its daddy was at the same time. Complex, leathery funk with a mellowed cherry note. I'm planning on checking it again at the end of the summer.
I was a little sad when I dumped the dregs. Still, they've served my well for two batches. Time to try something different.
Sounds Tasty.
I have a question.....If I aged this as per the norm and then once ready for packaging, I dryhopped for a short period, how would this come out? I know people have dryhopped lighter sour beers, but I struggle to find anyone who's dryhopped a darker sour like this.
My initial thoughts are Centennial & Amarillo, but given I haven't even brewed this yet, the hops would be up for debate.
anyone got any thoughts?