I am looking at making some fruit beers, primarily cherry, but possibly also apricot, and some others.
I have been wondering how the final product differs when you:
1. add the fruit directly to the boil (towards the end)
2. add the fruit into the primary fermentation post boil
3. add the fruit after racking from the primary fermentation
I have so far only made an apricot ale using apricot extract many, many moons ago. now that I have more money and time, I want to try it using the real stuff. I was in berlin last may and had a cherry beer, neuzeller kirsch, that was pretty tasty, and want to come up with something comparable. I like stuff like the new glarus cherry lambic, but it is pretty intense and you can't drink a lot of it at a time without being overwhelmed (seems best for desert with chocolate cake). The neuzeller kirsch was much nicer for an everyday, anytime kind of beer.
any insights and experience with how adding the fruit at different times affects outcomes, especially in terms of the intensity of the fruit flavor, would be greatly appreciated.
thanks,
jon
I have been wondering how the final product differs when you:
1. add the fruit directly to the boil (towards the end)
2. add the fruit into the primary fermentation post boil
3. add the fruit after racking from the primary fermentation
I have so far only made an apricot ale using apricot extract many, many moons ago. now that I have more money and time, I want to try it using the real stuff. I was in berlin last may and had a cherry beer, neuzeller kirsch, that was pretty tasty, and want to come up with something comparable. I like stuff like the new glarus cherry lambic, but it is pretty intense and you can't drink a lot of it at a time without being overwhelmed (seems best for desert with chocolate cake). The neuzeller kirsch was much nicer for an everyday, anytime kind of beer.
any insights and experience with how adding the fruit at different times affects outcomes, especially in terms of the intensity of the fruit flavor, would be greatly appreciated.
thanks,
jon