I recall seeing some information on people adding wine to sour beers in the past, beyond aging in wine barrels, but I can't seem to find the references any more. I don't see anything in the American Sour Beers index. Google doesn't seem to find anything.
I do see lot's of references to adding grapes or wine must to beer and the results seem to be good.
So...Have any of you blended wine into sour beer before? How were your results? What quantities have you used? Im thinking somewhere between 200 and 750ml ( a glass to a bottle ).
Would you blend at packaging or give it a month or 2 to stabilize? (I think stabilize).
Red wine in a darker beer?
White wine in a golden sour?
Any other thoughts?
I do see lot's of references to adding grapes or wine must to beer and the results seem to be good.
So...Have any of you blended wine into sour beer before? How were your results? What quantities have you used? Im thinking somewhere between 200 and 750ml ( a glass to a bottle ).
Would you blend at packaging or give it a month or 2 to stabilize? (I think stabilize).
Red wine in a darker beer?
White wine in a golden sour?
Any other thoughts?