Went to the local brewpub last night, and my girlfriend was giving me the business about never making a fruit beer. The brewer was behind the bar, overheard the conversation and piled on. End result, he challenged me to brew a strawberry-rhubarb beer using kolsch for the base.
I've never made a kolsch, or a fruit beer. I could start with the kolsch in BCS, beyond that....
How much fruit and how much rhubarb? When in process? He recommended using frozen, thawing it and then puree in a food processor. Rack on to fruit in secondary.
Anyway, any advice would be GREATLY appreciated.