I am about to brew a standard saison beer. I’d like to add a fruity flavor to it, perhaps raspberry. Any recommendations? Another fruit? Best time in the process to add it? Thank you!
Sorry for the late response as the site seemed to be down recently. Keg or bottle? If bottling, you’re pretty much locked into extract. If kegging you can get a puréed concentrate to use and add at kegging. I usually use https://amoretti.com/products/raspberry-artisan-flavor?variant=6348283871264&country=US¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&tw_source=google&tw_adid=806138537458&tw_campaign=23778560053&tw_kwdid=pla-293946777986&gad_source=1&gad_campaignid=23778560053&gbraid=0AAAAAD4HdkQ84VxWw4TiYyIVCyDp387Hr&gclid=EAIaIQobChMIk6WSjoKFlAMVPlNHAR3ihhX5EAQYBSABEgL_HPD_BwE with great success.
Trying again:
Best thing you can do is freeze one pound of berries per gallon, and rack your nearly finished beer onto them in secondary, then allow them to ferment for an extra couple weeks before packaging. Actual fruit contains fermentable sugars and a lot of acidity, so if you do use real fruit then I recommend also adding at least 0.75 lb lactose or maltodextrin as an unfermentable sugar to sweeten the beer and help to offset the high acidity.
If you decide to use a flavor extract as @loopie_beer suggested, then minimal or no special controls might be needed but I would recommend using half of the dose recommended by others as the extract tends to be very strong, too powerful for people who appreciate good beer. There would be no acidity here so no lactose or maltodextrin would be necessary, just stir it in and package and enjoy. It’s easy to use, but like I say, can be overpowering if you were to use the whole bottle or whatever.
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