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
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
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.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.