Zephyr259
Landlord.
Glad you're happy with the results. I had a similar experience with fresh cherries, got a bunch reduced in the shops and put then into a porter. Cant remember details but it was a fairly high kg/L of cherries. In the end the beer has a fruit edge to it, not sour but a pleasant sharpness to the flavour that balance the sweet chocolate porter base.
I think to get commercial levels of colour and flavour requires dark, sour cherries rather than the paler sweeter ones, and a huge amount of them. Unfortunately they're a lot harder to source in the UK but these looked promising when I last did some research.
I think to get commercial levels of colour and flavour requires dark, sour cherries rather than the paler sweeter ones, and a huge amount of them. Unfortunately they're a lot harder to source in the UK but these looked promising when I last did some research.
