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BMXFRANK
05-14-2010, 10:34 AM
Toying with the idea of tossing in some CaCl in my fruit beer this summer. It should make it softer like my pilsner and my light, but dont know if the "salt" will have a negative effect on fruit flavor, namely blueberry. I see refernce to making the beer softer for beligian whites but nothing about kolsch or wheat beers in general, which is the base of some fruit beers I do.

Last year it was fine without it, and most patrons may not even know the difference, but I will. Any ideas? Thanks.

gitchegumee
05-14-2010, 10:06 PM
Not specifically with fruit, but I use CaCl in my Light beer and in my Wheat. I add it to get about 80ppm Ca. Love it. I think you should give it a try. Good luck!

Woolsocks
05-16-2010, 07:09 AM
Depends on the levels of Ca and Cl already in your water, but for most water supplies, CaCl additions can add a soft, sweet malty impression probably welcome in most fruit beers.