Thanks_Yeasties
Well-Known Member
Its blackberry season in MI and Im staining my fingers picking a lot of fresh ripe blackberries. I had a hankering to use them in a beer, maybe a blackberry black ipa, but then thought maybe i would freeze a few lbs and put them in a sour brew (grand cru inspired recipe sitting on some roselare blend) Ive been aging for 6 months or so.
I know people use tart cherries to add some tartness to their sour so I considered maybe using slightly under ripe blackberries (red/pink instead of black) to add some tartness and flavor to this sour.
My questions - are the tart cherries people use actually ripe cherries that just aren't sweet (like crab apples)? Will using not ripe blackberries have any adverse effects/add any off flavors, possibly from being a slightly different chemistry as they won't be ripe? Anyone have any experience in this?
Im all for experimenting but when it comes to messing up something ive waited so patiently for Id rather be safe.
I know people use tart cherries to add some tartness to their sour so I considered maybe using slightly under ripe blackberries (red/pink instead of black) to add some tartness and flavor to this sour.
My questions - are the tart cherries people use actually ripe cherries that just aren't sweet (like crab apples)? Will using not ripe blackberries have any adverse effects/add any off flavors, possibly from being a slightly different chemistry as they won't be ripe? Anyone have any experience in this?
Im all for experimenting but when it comes to messing up something ive waited so patiently for Id rather be safe.