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Thinking raspberries instead of cherries

I have a sour that’s been in the fermenter for 6 months and is ready to be racked on top of some fruit. Originally we were going to make a kriek beer, but now I’m having my doubts as the day approaches and I want to add raspberries instead. The recipe was based off of NBs Dawson’s Kriek, and I have really enjoyedsome krieks in my time, but not all. I’m leery of cherries contributing that medicinal, cough syrup flavor they so often do. Anyone have some perspective for me on this one?

If you use real fruit, your beer will not taste like cough syrup. Avoid extracts. Use 2-3 lbs real fruit per gallon and pitch some fresh yeast and you’ll be good to go either way. Tart cherries have a lot more flavor than sweet cherries, by the way, if you decide to go that route. But I do think raspberries are an excellent choice as well. Best of luck to you.

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