« on: January 07, 2011, 10:14:13 AM »
My wife likes fruit beers and its something I brew now and then to keep her happy. They are kind of unstable though, you invariably get a second fermentation and while thats going on they are yeasty, and when its over some of the nice aromas are gassed out. I actually have a cream ale I'm brewing now, that I'm going to dose with fresh strawberries and put in my serving fridge to prevent refermentation.
We had some Da Vinci sugar-free raspberry syrup in the cabinet and when I poured her a hefe I thought it would be interesting to add a touch of this. I'd used it once before on a Berlinner Weisse and enjoyed it. Well she really liked it so I now have a good way of making her fruit beer while keeping the base beer drinkable as well. I also think that since its sugar-free, you could add it and bottle or keg and it would remain stable. It tastes quite a bit better than extracts I've used. There are a lot of flavors of these syrups too.