Does anyone have any experience with using Cherry Syrup? I've found very limited information on the subject, but have recently been experimenting and will give feedback as soon as the batches become drinkable. Apparently it's common in Poland to add cherry syrup to the beer while serving in the glass, but this isn't anything i need info on. I'm looking for info on post fermentation flavor. Is it overpowering, light in flavor, is there an extract "twang"? What can i expect? Cough syrup type flavors?
This is what I used:
Here's what i've found on the use of cherry SYRUP:
http://www.brewboard.com/index.php?showtopic=109654
https://www.homebrewtalk.com/f12/kreik-beer-84911/index2.html
I recently brewed a strong stout (~8%) with Chocolate Coffee and the Sour Cherry Syrup for a holiday treat. The whole bottle (33oz. or 1 liter) of Sour Cherry Syrup was added to the secondary and at that time there was a LOT of coffee flavor to compete with. I'm hoping it will turn out okay, but you win some you lose some. Any info would be nice and I'll return to sum up how the finished product tastes. Anybody try this before?
This is what I used:
Here's what i've found on the use of cherry SYRUP:
http://www.brewboard.com/index.php?showtopic=109654
https://www.homebrewtalk.com/f12/kreik-beer-84911/index2.html
I recently brewed a strong stout (~8%) with Chocolate Coffee and the Sour Cherry Syrup for a holiday treat. The whole bottle (33oz. or 1 liter) of Sour Cherry Syrup was added to the secondary and at that time there was a LOT of coffee flavor to compete with. I'm hoping it will turn out okay, but you win some you lose some. Any info would be nice and I'll return to sum up how the finished product tastes. Anybody try this before?