I'm looking to craft a recipe with pomegranate, and am just beginning my research. I know the basic flavor of pomegranate juice, and am looking to infuse that into a "summery" (easy drinking) beer. My initial thought is a wheat, using the tartness of the fruit to complement the flavor of the wheat.
So, has anyone used pomegranate before, and did it turn out? I'm thinking of adding about a gallon of pomegranate juice to secondary fermentation, but am open to other ideas (bearing in mind costs and difficulty of "fruit extraction"). Any thoughts?
Thanks in advance!