From the HBD Archive
From: (John Mellby)
Subject: More Subite Cassis
Date: 1990-04-10 14:23:55 GMT

One of the beers which I cannot get in Texas is the Mort Subite Cassis lambic.
Lambics are, of course, fermented with wild yeast, and the cassis is
black-currant flavored. I was considering the problems in making this
beer at home, and wondered if anyone had any suggestions.

1. Malt - I'm told fruit beers are typically made with a lot of wheat malt.
I haven't had any experient with wheat. Is there any extract people would

2. Yeast - what in the world yeast do you replace the wild Belgian yeast with?

3. Black-currants. What are these, where do you get them? I have used
frozen raspberries or blackberries, but I haven't seen these in the
grocery. The local homebrew store doesn't list any black-currant juice
for making wine, but they do have cassis (black-currant) flavoring for
making liquors with. Any idea what this flavoring would do to beer?

Surviving the American Dream
John R. Mellby Texas Instruments P.O.Box 660246, MS 3645
Dallas Texas, 75266
(214)517-5370 (214)343-7585
* "A facility for quotation covers the absence of original thought." *
* -- Lord Peter Wimsey (Dorothy L. Sayers, "Gaudy Night") *

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