burninator
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- Jul 27, 2014
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For a while I've been keenly interested in using wine as a blending component, but I haven't seen much online about the practice. I know it's legally touchy for commercial brewers, but for homebrewers, I'd think this would be a great way to add special flavor components to sour beer.
So what's everyone's experience or practice when doing this?
I'm contemplating adding 2 or 3 cups of something red and dry (Cabernet? Malbec?) to a carboy of a sour red that's been in primary for 9 months.
I've also thought that German white wine in a pale saison would play well, like @oldsock's Alsatian Saison.
So what's everyone's experience or practice when doing this?
I'm contemplating adding 2 or 3 cups of something red and dry (Cabernet? Malbec?) to a carboy of a sour red that's been in primary for 9 months.
I've also thought that German white wine in a pale saison would play well, like @oldsock's Alsatian Saison.