Just before the beginning of the year, I brewed a Robust Porter recipe with English yeast. It had a nice roasty character, but also an underlying sweetness born from low attenuation (finished at 1.026...still don't understand why
). So, I pitched a sour starter that I had been developing with WL Sour Mix, and various other microbes
I did my first QC tasting today, in preparation for splitting it (and another sour brewed at the same time) onto various fruit, and I'm pleasantly surprised at how well this has done. Obviously, its not ready yet, but tastes well on its way to becoming a very good sour.
I plan on splitting half of it onto sour cherries, but I'm struggling with what to do with the other half. Red grapes came to mind (oak+cab or merlot), but I'm not sold on that idea...I'm looking for other ideas on what would sound good. The recipe (not going to type it all out) is a typical (ish) robust porter recipe (pale malt, C80, roasted, black and chocolate malts).
Thanks for the ideas.