Brewing w/ red currants

[kinginthenorth]

I've been blessed with having about 10 red currant bushes in my backyard, enough to harvest as many as I want. So I want to brew a beer to use them in secondary with. My question is what style would complement the sweet tart flavor of the currants?

Saison? American Wheat? Belgian Dubbel? Quad? Rye beer?

I'm curious if the currants would play well with dark malts. Maybe a porter?

I'm not really set up for sours just yet. I've got a lot of ways to go, looking for suggestions to narrow it down.

 

[Quaker]

I've added them to a witbier with success. My regret was not crushing the first. They floated and appeared to remain whole which can happen with CO2 forming in them. I haven't used red ones since, but with black currants I now crush them in a plastic bag or purée them first.

I have plenty of red, pink and white to harvest now. I think I'll just press them for juice or jelly though.

 

[BBBF]

I've added them to a witbier with success. My regret was not crushing the first. They floated and appeared to remain whole which can happen with CO2 forming in them. I haven't used red ones since, but with black currants I now crush them in a plastic bag or purée them first.

I have plenty of red, pink and white to harvest now. I think I'll just press them for juice or jelly though.

I used to make mead with them, but my wife makes an awesome red currant tart that I like more.