From the HBD Archive
From: perley@glacier.crd.ge.com (Donald P Perley)
Subject: Cassis beer
Date: 1990-04-11 14:49:26 GMT

>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
>suggest?

Ireks has a wheat beer extract (6 pound or so can) that should be good.
Or they have a smaller can of pure wheat extract that you can blend as you
wish with barley malt.

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

Try culturing some from a bottle.

>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.

They are generally sold dry, so they would be near the raisins, prunes, etc.
not in the freezer section.

> 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?

I haven't used any syrups in fruit beers, but it might be ok.

General note on Belgian fruit beers: The fruit is usually added to the
secondary fermentation after the base beer has finished fermenting.
The sugar in the fruit of course starts things going again.

-don perley

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