« on: July 15, 2013, 07:34:00 AM »
You only want to age sour beer on fruit for a few months[...]
I am curious as to why you say this? is there concern with tannins? As Iunderstand it traditional fruit lambics are aged on the fruit for many many months. often there is nothing left of the cherries but the pits.
I had a bottle of the Almanac Brewers reserve which was aged in a wine barrell on plums and cherries for a year before bottling. It's delicious
Like with hops you can lose some of the fresh character of the fruit after a few months. Cherries hold up really well to long term aging on the beer but they seem to have a unique staying power. Admittedly, I've never used plums in a sour beer so I'm not sure when it's best to pull them off. Apricots tend to be aged for only a few months, even by the largest lambic brewers.
good to know. I have just embarked on this wild and crazy ride that is sour brewing so all info is welcome