ben 10 Posted November 8, 2019 Share Posted November 8, 2019 https://byo.com/article/catharina-sour-brazilian-kettle-soured-fruit-beer/ Oh yes....... 2 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted November 8, 2019 Share Posted November 8, 2019 Looking forward to seeing what you come up with https://www.experimentalbrew.com/podcast/brew-files-episode-42-sour-cat I found that a pretty good listen. Link to comment Share on other sites More sharing options...
ben 10 Posted November 8, 2019 Author Share Posted November 8, 2019 I've made them before I guess. The passionfruit one and the davidson's plum were tops. The next will be sour sop and acerola. I'm using the cube sour method. 1 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted November 8, 2019 Share Posted November 8, 2019 I have said it before and not done it BUT I'm really going to have to give this a go. Sounds great. Can't say I've ever tried either of those ingredients before. Link to comment Share on other sites More sharing options...
ben 10 Posted November 9, 2019 Author Share Posted November 9, 2019 I like the cube sour method. I have done kettle sour before but it was hit n miss for me. Acerola I grow, a really lovely fruit, soursop I bought, great flavour but the flesh was too weird for me to eat. Link to comment Share on other sites More sharing options...
ben 10 Posted November 14, 2019 Author Share Posted November 14, 2019 Jaboticaba tree is loaded with fruit. Hmm, make a good sour, from South America.... oh yes, it is a beer already. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 14, 2019 Author Share Posted November 14, 2019 https://sigaocopo.blogosfera.uol.com.br/2018/11/26/sem-mito-com-sabor-o-que-e-catharina-sour-1o-estilo-de-cerveja-do-brasil/ WOW some of those, no all of those look GREAT. Guarna beer????? 1 Link to comment Share on other sites More sharing options...
Phil_McGlass Posted November 17, 2019 Share Posted November 17, 2019 Do you have a link to something that explains the cube sour method? 1 Link to comment Share on other sites More sharing options...
Phil_McGlass Posted November 18, 2019 Share Posted November 18, 2019 It's ok I found one. A big one! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 10, 2020 Author Share Posted January 10, 2020 Time for another one shortly. Need some IBS capsules. I have two buckets of Acerola ready for this. Better be good, I was SMASHED by ticks picking the Acerola. Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2020 Author Share Posted January 16, 2020 Lacto infected brew coming to the boil. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 1, 2020 Author Share Posted March 1, 2020 Jaboticaba cooking up for the fermenter in a few days 2 Link to comment Share on other sites More sharing options...
Beerlust Posted March 1, 2020 Share Posted March 1, 2020 1 hour ago, Ben 10 said: Jaboticaba cooking up for the fermenter in a few days I think someone has had a lend of you mate. They look like kalamata olives to me. Maybe look to put them on your sourdough pizza! Bahahaha! Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted March 1, 2020 Author Share Posted March 1, 2020 Have grown and cured olives.... nup Link to comment Share on other sites More sharing options...
Beerlust Posted March 1, 2020 Share Posted March 1, 2020 5 minutes ago, Ben 10 said: Have grown and cured olives.... nup I was just kiddin'. I admit I had never heard of Jaboticaba fruit before, so looked it up. Should work well in your sour. 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted March 6, 2020 Share Posted March 6, 2020 (edited) Jabotica are delicious! There was a tree near one of the offices I was in and the thing was loaded! Would go amazing in a sour! Edited March 6, 2020 by NewBrews 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 15, 2020 Author Share Posted March 15, 2020 Yes, so good. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted October 13, 2020 Author Share Posted October 13, 2020 Alrighty, two ready to keg. Passionfruit and jaboticaba. Both appear like they will be spectacular. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2021 Author Share Posted December 31, 2021 Alright @Adam Ant here is a thread with a thread in the thread. I'm sure @Aussiekraut will be keen too with his new found love of the beers from the fatherland. Ferment the beer as per normal, then when almost done put the frozen and defrosted berries in. Or whatever fruit. The yeast will not contaminate anything. It will not continue to sour when bottled. It is a normal yeast that ferments normally but produces some lactic acid which add a tang. It's amazing, so much easier than the cube sour method. 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted December 31, 2021 Share Posted December 31, 2021 10 minutes ago, disgruntled said: Alright @Adam Ant here is a thread with a thread in the thread. I'm sure @Aussiekraut will be keen too with his new found love of the beers from the fatherland. Ferment the beer as per normal, then when almost done put the frozen and defrosted berries in. Or whatever fruit. The yeast will not contaminate anything. It will not continue to sour when bottled. It is a normal yeast that ferments normally but produces some lactic acid which add a tang. It's amazing, so much easier than the cube sour method. Beautiful thanks for your help @disgruntled. That is the sort of recipe I'm looking for. I'm glad I asked. Some good study material. Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2021 Author Share Posted December 31, 2021 Welcome. Very simple brewing there for something different. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted December 31, 2021 Share Posted December 31, 2021 2 minutes ago, disgruntled said: Welcome. Very simple brewing there for something different. Just in adding, does thay kilo of cherries give that nice ruby colour? Could you use more. Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2021 Author Share Posted December 31, 2021 This is my berry one with 1kg dark berries. Could easily use more if you have them. If they are fresh perhaps a quick blanch to kill any yeast/ bacteria on them would be good. 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted December 31, 2021 Share Posted December 31, 2021 34 minutes ago, disgruntled said: Alright @Adam Ant here is a thread with a thread in the thread. I'm sure @Aussiekraut will be keen too with his new found love of the beers from the fatherland. Ferment the beer as per normal, then when almost done put the frozen and defrosted berries in. Or whatever fruit. The yeast will not contaminate anything. It will not continue to sour when bottled. It is a normal yeast that ferments normally but produces some lactic acid which add a tang. It's amazing, so much easier than the cube sour method. No lactobacillus? Now, theoretically, if one was to do something silly like this, would the fruit have to be cooked to sanitise or just slapped in as is? Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2021 Author Share Posted December 31, 2021 1 minute ago, Aussiekraut said: No lactobacillus? No, this is a simple tasty not complex one. No horse blanket, hay, grass, monk armpit flavours. I did not do anything to the fruit, I defrosted in the fridge and threw it in. I have used frozen passionfruit pulp before and will be using dragonfruit soon. 1 1 Link to comment Share on other sites More sharing options...
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