New recipe idea using Sumac

[rhythmsteve]

I have always loves sucking on sumac buds, they are tart and refreshing and have loads of vitamin c, and they grow everywhere here in western pa. I was wondering if anyone has ever used this in a brewing capacity? It seems it would be good in a saison or wheat beer application, or even a light ale. I would want to use the actual flower instead of the ground spiced version in middle eastern stores. Any thoughts from the community would be greatly appreciated.

 

[2hennepin6]

I know this post is ancient history, but....

Did you end up using sumac? I am thinking of splitting a batch of saison this weekend and making half with fresh sumac. I am toying adding it to fermenter, a la wet hopping. Might be risky. Contamination?

I am thinking the fresh quality of not boiling it would be nice