Author Topic: Berliner Weiss with Blackberry Syrup  (Read 1151 times)

Offline ynotbrusum

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Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 12:10:04 pm »
My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends.....

https://flic.kr/p/xv4zDh

https://flic.kr/p/xv4zDh

Almost as colorful as Amanda's Beet Berliner from NHC 2014! 
Hodge Garage Brewing: "Brew with a glad heart!"

Offline chezteth

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Re: Berliner Weiss with Blackberry Syrup
« Reply #1 on: August 18, 2015, 03:06:23 pm »
Looks and sounds delicious! How did you sour it? Sour mash? lacto in the fermenter?

Offline HoosierBrew

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Re: Berliner Weiss with Blackberry Syrup
« Reply #2 on: August 18, 2015, 03:32:40 pm »
Looks and sounds delicious!

+1.  Sure does.
Jon H.

Offline ynotbrusum

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Re: Berliner Weiss with Blackberry Syrup
« Reply #3 on: August 18, 2015, 09:09:02 pm »
Souring was done in the kettle - I used a Lacto starter with Omega's Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline brewinhard

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Re: Berliner Weiss with Blackberry Syrup
« Reply #4 on: August 19, 2015, 05:43:35 pm »
Souring was done in the kettle - I used a Lacto starter with Omega's Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.

I have got to get my hands on that one.  It sounds like a strong acidity producer.