hirschb
Well-Known Member
I'm thinking about using canned sour cherries in 3 gallons of barrel aged oud bruin (and bottling the other 7 gal). I've seen recommendations for Oregon fruit company, and this looks like it might be a good option:
http://www.amazon.com/dp/B000I6625I/?tag=skimlinks_replacement-20
My questions are:
1) Has anyone ever used these in a sour beer? If so, how did it turn out?
2) Should I only add the cherries, or also add the juice in the can? I assume I'd throw in the entire contents of the cans.
3) Any hints/suggestions on the quantity of fruit to put in the beer? Thus far the oud bruin is a tad on the thin side, but that could always change with time. It has a very nice vinous character (ECY Bug Farm!), which I think will match well with cherries. My point is that the base beer is not assertively malty, which is probably an important consideration to achieving a nice balance in the resultant beer.
http://www.amazon.com/dp/B000I6625I/?tag=skimlinks_replacement-20
My questions are:
1) Has anyone ever used these in a sour beer? If so, how did it turn out?
2) Should I only add the cherries, or also add the juice in the can? I assume I'd throw in the entire contents of the cans.
3) Any hints/suggestions on the quantity of fruit to put in the beer? Thus far the oud bruin is a tad on the thin side, but that could always change with time. It has a very nice vinous character (ECY Bug Farm!), which I think will match well with cherries. My point is that the base beer is not assertively malty, which is probably an important consideration to achieving a nice balance in the resultant beer.
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