scoundrel
Well-Known Member
I'm making a tripel and was thinking of adding cherries. The problem is the cherries will darken the beer, so I was looking for a spice alternative. I saw a thread where someone suggested using the spice mahlab in beer. It's the seed of the St Lucie Cherry and it has a sour cherry/bitter almond flavor. I was thinking of using this instead but am hoping to get feedback from people who have used it. It smells great. I tossed a little in a beer the other night and it didn't seem too overpowering but I'm not sure how much for a 5 gallon batch. I can go down the trial and error avenue but was hoping someone knows of a general amount to use.
