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Old 01-03-2010, 03:56 PM   #1
mrkeeg
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Mar 2005
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Hi Guys,
My preference is for dry beer, but my gal was enjoying a floris kriek the other day, and I became curious as to how it got SO sweet.

To my understanding, sweetness can be increased with:

-certain malts, such as crystal/caramel malts (bring a caramelly sweetness)
-warmer mash (results in a complex, malty sweetness)
-using a lower-attenuating yeast (examples?)
-creating very high-gravity wort ('maxing out' the yeast... results in high alcohol beer)
-addition of unfermentable sugar after the fact (lactose mainly... also sucralose or aspartame maybe?)

Are there other methods?

The floris is only 3.5% alcohol, and the sweetness was not malty, caramelly, or funky. The ingredients list does not mention lactose, but does mention cherry juice as 30% of the volume. I wondered if perhaps they killed or filtered the yeast somehow, then added the juice before force carbing and bottling?

Any thoughts?

 
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Old 01-03-2010, 03:57 PM   #2
Dr_Gordon_Freeman
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Adding lactose or splenda are the only ways I've heard of.

 
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Old 01-03-2010, 04:00 PM   #3
remilard
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Nov 2008
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Quote:
Originally Posted by mrkeeg View Post
I wondered if perhaps they killed or filtered the yeast somehow, then added the juice before force carbing and bottling?
This is how the sweet fruit "lambics" are made.

 
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Old 01-03-2010, 04:01 PM   #4
budbo
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Lactose gives you a milk sweetness, if they used cherry juice and it is sweet, likely the juice was added after fermentation was complete.

 
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Old 01-03-2010, 04:18 PM   #5
kanzimonson
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I've been looking for some clarification on one of these methods. I've heard that mashing high actually does not result in a sweeter beer. Yes, it results in a beer with a higher FG, but does our tongue perceive higher chain sugars as sweet?

 
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Old 01-03-2010, 06:03 PM   #6
mrkeeg
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Quote:
Originally Posted by remilard View Post
This is how the sweet fruit "lambics" are made.
Thanks... so... what's the best way to do this? Can I remove enough yeast with finings and cold crashing? I can't imagine using metabisulfates like they do in wine... (yuck? ... or ... maybe it would work?) I suppose pasturization would work... but would have an effect on taste. What about using a home wine plate filter with the finest pads?

Thanks again!

 
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Old 01-03-2010, 08:57 PM   #7
Guildenstern
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Feb 2009
Cleveland, OH
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Killing with Metabisulfates or filtering can work. (otherwise the yeast will have their way with the sugars)

Or,
You could add syrups at drinking time like in a Berliner Weisse. You also could make a Berliner Weisse to do this with. My wife is a sweet stuff only type. She only drinks the Lindemans Fruit Lambics and Berliner Weisse with syrup.

 
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Old 01-08-2010, 12:29 AM   #8
mrkeeg
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Mar 2005
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Anybody have experience doing this with metabisulfates? What was the effect of taste?

I think I might try it with fining, cold crashing and racking.

 
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Old 01-14-2010, 04:59 AM   #9
mrkeeg
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Mar 2005
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*bump* no input on using metabisulfates or other chemicals? Not sure that's what I'm looking for... but also.. this beer is NOT clearing with gelatin and cold crash.

 
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Old 01-14-2010, 02:50 PM   #10
david_42
 
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Metabisulfates are standard for wines. I doubt they'd be a problem with beer.
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