From the HBD Archive
From: jeg@desktalk.com (John E. Greene)
Subject: Re: Homebrew Digest #905 (June 18, 1992)
Date: 1992-06-18 15:40:38 GMT

>Date: Wed, 17 Jun 92 14:36:02 EDT
>From: Arthur Delano <ajd@itl.itd.umich.edu>
>Subject: Cherries in beer

>A friend has far too many cherries in her freezer, since she wants to start
>putting up this year's crop. I've offered to take them for adding to beer and
>return a six-pack or two of the results in exchange.
> Given that I'm making five to six gallons:
> 1. How many pounds of cherries should I use in a basic pale ale recipe?
> 2. Should I cut back on the hops for bittering, flavoring, or both? (
> (generally, my hoppier beers are more popular)
> 3. Papazian specifies that fruit ought to be added at the end of the
> boil. Would it be unwise or pointless to add any in secondary ferment?

>Thanks for your answers in advance,

>AjD

The latest isssue of Zymurgy has an entire article about this subject. I
found the suggestions quite surprising compared to fruit beers I have tasted
in the past. Some real interesting ideas.

He suggests something like .5 to 2 pounds of cherries per gallon. Use as light
of malt as possible, and hop as little as possible. If I remember right he
suggests cutting the hops down to 1/3 of what you would normally use. He
makes some comments about Papazian's method of adding fruit at the end of the
boil and also talks about adding the fruit after the wort has cooled and
aging the beer with fruit.

Since all kinds of fruit are now available, I was thinking about trying
several of his methods to see which I would like better. I was quite
surprised to read that aging with fruit would probably result in a surface
infection which is unsightly in the bottle. He says that if you use a keg,
you draw from the bottom first and can't see the mold so it doesn't matter (!).
He claims you can't taste the mold that forms. This seems to go against just
about everything I have learned about brewing to date and has me really
curious.

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