Lambic / sour fruit beer
Just want to start a thread about barrel aging Lambic Belgian sour beers. To start, what are some of the basic fruit dosing / gallon rates in these beers? I have done a few in kegs but real wood is new to me as well.
Last edited by jjs; 11-15-2011 at 10:03 AM.
I am getting ready to do some trials for adding fruit, I eventually want to try 12 different local berries in the same base beer.
I suppose it makes a difference difference on the type of fruit. I plan on the following: Black current, lingonberry, red currant, black berry, choke berry, elderberry, cloud berry, mountain ash, sea buck thorn.
anyone used some of these?
I plan on using fresh, frozen whole berries
the base beer will be a Belgium blonde or saison, I am leaning towards the saison.