Syrup for Berliner Weisse

[Morkin]

Would the Raspberry soda syrup that is available be reminisent of the syrups used traditionally with this style? This is going to be my next brew as I love sour ales, but my fiancee does not. Would this be a good alternative so that she may enjoy this beer as well?

 

[944play]

I would not think so. Apparently this is the real deal:

http://www.germandeli.com/4054600096433.html

 

[Irrenarzt]

I use the Torani raspberry and it is pretty damn close to being in Berlin my taste buds tell me. Just be sure not to add much.

 

[wscott823]

I'd read somewhere to add a jigger worth per 12 oz serving. That's like 1.5 oz though and seems like a bit much. I'd probably start conservatively with a 1/2 oz of syrup and add more to taste.

 

[Irrenarzt]

I go with a tablespoon worth and that's just right.

 

[malagabeer]

How do you guys avoid a new fermentation after adding the syrupr?

 

[swankyswede]

How do you guys avoid a new fermentation after adding the syrupr?

The syrup is added at serving.

 

[Runyanka]

What about introducing some raspberry puree to the secondary? I am thinking of doing this with either peach or apricot to my next berlinerweisse

 

[malagabeer]

What about introducing some raspberry puree to the secondary? I am thinking of doing this with either peach or apricot to my next berlinerweisse

I know that many brewers add fruit, puree, or syrup to secondary, but doing that you are adding more fermentable sugar as well. My question is focused in if is possible to add just flavor without adding any extra fermentable sugar.

 

[ReverseApacheMaster]

I know that many brewers add fruit, puree, or syrup to secondary, but doing that you are adding more fermentable sugar as well. My question is focused in if is possible to add just flavor without adding any extra fermentable sugar.

You would have to add the flavoring extracts, since they do not add fermentable sugars. I find that the extracts have a kind of chemically taste that goes away after about six months. You probably don't want to wait that long for it to taste natural.

 

[malagabeer]

You probably don't want to wait that long for it to taste natural.[/QUOTE]

+ 1

 

[JSomps6]

I got the new BYO Magazine yesterday and it had an article about adding fruit to sour beers... I haven't read it yet though.

 

[pdxal]

What about introducing some raspberry puree to the secondary? I am thinking of doing this with either peach or apricot to my next berlinerweisse

Sounds an awful lot like Festina Peche.

 

[freshhoarse]

http://www.germandeli.com/Gbber-Himbeer-Sirup-500ml-Raspberry-Syrup-17-6fl-oz.html