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Cherry saison?

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gmac:
What do you guys think about using sour cherries in a saison?  Yesterday I made 10 gals of saison.  It was:
14 lbs Pils
2 lbs Light Munich
2 lbs Wheat
1 lbs brown sugar
4 oz black patent malt added at sparge
1 oz Magnum
1 oz EKG at flameout
WY3711 - big pitch from last batch
OG was way higher than I expected at 1.070 (I probably measured my water wrong because that's 96% efficiency and I'm not that good).

I added the black patent because I was trying for a "red" saison.  Just playing around mostly.  But, last night I got thinking.  What would happen if I added 5 lbs of sour cherries to one of the 5 gal pails and pitched a tube of Brett as well.  I have some WLP670 coming so I may also make a starter with that, pitch it for a different beer and then re-use the container to jug to build it up again and pitch that.

Would the spicyness of the saison match the cherries?  Would the saison/cherry/brett character be good/bad?  My thoughts is with such a high alcohol beer (assuming this will finish around 8%), I will bottle this into 750's and put them away for 3-6 months to allow the Brett to work it's magic.

dbeechum:
I haven't done it with actual sour cherries since they're not exactly local to my locale, but I have goosed a saison with this stuff - King Orchards Tart Cherry Juice Concentrate.

It's a pretty good effect. Don't know if you need the Brett, but what the heck!

gmac:
Thanks Drew.  Or the other way to look at it is...are the cherries necessary?  Maybe just saison and then add brett.  Sort of something like.
http://www.boulevard.com/BoulevardBeers/saison-brett/

dbeechum:
Deifnitely not necessary.. done quite a few Brett Saisons. Cherries are nice though

Mark G:
Brett saisons are tasty. Add sour cherries... Now that sounds intriguing. I say go for it.

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