Fantastic! I love fruit sours and was really happy to see this appear in my feed. Also really cool to find out about a new style of fruit sour. I highly recommend pasteurizing your fruit so you don't accidentally introduce unwanted microbes. My best attempts have been with whole frozen fruit that I then boiled with a tiny amount of water, let chill to room temperature then added to the fermenter.
Stoked you liked it! Usually freezing fruit is enough to keep things safe but I’m this case I didn’t worry about it because of the low PH of the wort and presence of alcohol when I added them to the ferment. So far no sign of infection and if it did I bet it’d be a welcome bug like lacto
Great video. You mentioned frozen fruit being picked when it's fresh and then frozen as being one of the main causes for the difference in fruitiness. While that may be a contributing factor (I've not personally heard this), the primary factor which I have been told is responsible for better brews from frozen fruits is that when you freeze fruit it causes the cell walls of the fruit to break, thus releasing more sugars and other good fruity chemical compounds. I haven't checked this in academic papers or anything, but that's the word I've heard on the streets.
all frozen stuff is generally picked at the best time for harvest. Tomatoes for example... if you live in the north (e.g. Finland), you want to buy canned during the winter and eat fresh during summer only. Quality is funnily enough inversed with price, the cheaper local produce gets, the better it is. You asked this two years ago but haha whatever m8
Man, this is awesome that you decided to do grain to glass videos. Besides that your first videos were great, this is really more rewarding to watch. Keep doing it please, great content!
I got the anvil as well. You need to adjust the tightness of your main nozel. since it can swizzle if it gets loose water can get in between the twin walls of the vessel and leak out the bottom, had the same thing happen on a brew day and just snugged that bad boy up and brews fine ever since.
I do something similar but I add a bunch of whirlpool and dry hops to really crank up the aroma and terpenes. I sour with L Plantarum capsules and haven’t had any issues with 1 capsule at 48 hrs. I think you maybe overdid it with the double lacto shot and the manganese. Looks awesome though. These are great with oak chips soaked for a few days. But then I might avoid adding the vanilla.
Also you might just need more fruit. I’ve read of people using 1 lb / gallon if you really want it to taste like juice. I’ll add two blenders full of fruit to a 5 gallon batch. Some people freeze the fruit and put it in hop bags to help keep the pectin haze out of the beer.
Yea def overdid the lacto or at least the time with the lacto. This was close to 2 lbs per gallon but I just think it wasn’t ripened in the right way. Next time I’m going with frozen or purée and I’ll use some enzymes to help it break down. Oak chips sound fun
My first brew was a raspberry sour. Except I used wildbrew Philly sour yeast. Which drops the ph and ferments at the same time. I also used raspberry purée and then did a second fermentation and put some frozen berry mix as a few drops of vanilla.
@@HopsANDgnarly yes I’ve been watching a lot of your videos. You should make another sour and try the wildbrew Philly sour yeast and compare it to your other Sours. This yeast will cut your brew day in half since you don’t have to add the lactobacillus.
Cool video, personally I have found it really hard to draw color and flavor from blackberries even when frozen. unlike Raspberry's the amount of blackberries required can be overwhelming. Great to see the fresh fruit didnt give you any issues with wild yeast .
That makes me feel better! I’d be stoked to try some craft purées next time. I think the acid and alcohol kept things safe from wild microbes but it definitely felt like rolling the dice when I started adding it to the fermenter
As a chef it would be great to see the comparison with your puree to a craft puree. Great points about acid and alcohol. I really appreciate your views when it comes to myth busting home brew theory's.
@@muffymalonebrewery I guess I mean just not big box garbage with added sugar and who knows what else. I just ordered some from "Fierce Fruit" so we'll see how that changes things
@@HopsANDgnarly Haha that's awesome, gonna send new ones your way soon! On your PH readings, it looks like your temperatures where quite different, I always do mine at around 68f. Any particular reasons?
@@HopsANDgnarly Oh man I didn't even realized it does that... I have the blue version. After reading more about it, it seems like the ATC isn't very useful: www.reddit.com/r/Homebrewing/comments/keelo5/can_we_please_address_this_mash_ph_temp/
Reread the article. I see his conjecture at the top and then everyone making clear that it doesn’t really matter what the “hot ph” is. Everything should be corrected to room temp. ATC corrects to room temp not to mash temp so it’s adding to the reading if it’s above 68. This is an interesting topic though I’m gonna dive deeper. Someone else mentioned acid titration which I also want to learn more about.
I know this is a somewhat old video but I have a recipe for a belgian style imperial fruited ale, i tweaked the recipe so its no longer sour as I prefer a sweet fruit beer apparently after trying a standard fruit beer after a sour, I like sours because I like the flavours and fruit or dessert but I'm not a huge fan of the sour aspect. So it will be 8.5% with bottle conditioning and it will have frozen fruit, 7.6kg of it, raspberry and blueberry, alot of vanilla and maple syrup along with a good base of maris otter, caramalt and carapils and a belgian abbaye yeast. Do you reccomend making a puree out of thawed fruit? I was just going to put it in the fermenter and rack when its done. Or put it in a large grain bag and just take it out when its done and ready to bottle. Im looking forward to it, I wont be doing that low abv hazy pale ale with cbd, decided against that.
You can toss the thawed fruit right in the fermenter or make a purée. The benefit of making a purée is you can get deeper flavors and a better mixture with the beer. No matter what anyone says don’t add sugar to your purée. Maple syrup seems weird to me too unless you want that flavor in your beer for some reason. Vanilla is a good call and you can add that at packaging to taste
Hi, loving your videos. I'm wondering if you add you fruit purees to the primary fermenter or if you rack into secondary before the addition? If in primary, so you ever have any issues with this (obviously if this works it is much easier than transferring to secondary but I haven't tried it before)? Thanks
I’ve been adding fruit to primary recently but there can be reasons to rack to another fermenter. Sometimes the fruit fills my primary fermenter too full so I need to transfer to something bigger but usually it’s because it’s either too messy or too much distraction adding to primary. With my most recent batch a I actually added it to the keg which can be good if you don’t plan to bottle/can
@@HopsANDgnarly Thanks! My only concern with adding fruit puree in the keg directly is the potential for bits in the beer when dispensing. Presumably you've not had this issue?
wow, a positive for manganese. My well water is considered borderline high for manganese and iron, and I switched off to a RO filter for my water because of metallic flavor issues. Good to know if I do a lacto ferment I probably should just use my base well water.
Do you think that adding fruit puree into the keg could help with the overall fruitiness and give it more of that smoothie style? I know that it would have to be cold to slow down refermentation. Also was there a ton of fruit solids at the bottom of the fermenter with the yeast?
If you’re going for that smoothie style it might be worth it but this style is actually pretty darn dry and quite a bit of the ABV comes from the fruit. There was definitely some fruit in the fermenter but that vitamix does work on it so it’s just kinda pulpy
If I'm looking for a smoothie style, I don't ferment the fruit at all. Depending on the fruit you can even dilute your beer, making it even drier at the end... the only problem of not fermenting the fruit is that you have to keep it cold. Personally I like this types of additon, the fruit comes out so bright.
I thought for sure it was gonna be the Brazilian Catharina Sour! But yeah, I've had quite a few of these fruit beers from urban artifact and others. My first experience was in 2013 with New Glaris Serendipity and Raspberry Tart - two amazing beers. What I notice about them is the absence of wheat, which is definitely in saisons, lambic, berliners that are fruited. A couple thoughts: 1. Your starter pH was a good idea. But you might consider an Acid Shock starter if you were going the distance with best practices. There's a bit of a process for that but it's documented on MTF 2. Fruit is my jam, so here's my advice on rubus. 1Lb/Gal (88oz for 5 gallon wort) is a good starting point for vibrant fruit flavor. Fresh fruit is good - BUT - the stuff you find in your grocery store is probably harvested way too early, then ripened on the journey off the cane. Bottom line, you get a big aroma loss, and you can tell just by sniffing the fruit in the store. That's very different from harvesting ripe - which is what Oregon Fruit Products tends to do. Their Raspberry puree is good. You want fruit that is borderline overripe if you want that intoxicating aroma.
Dude! Can we be friends? That NG Raspberry tart is one of the best beers I’ve ever tasted. I’m gonna look into Acid Shock starters. I’m planning some more beers like this for next season. Hope you stick around and keep dropping knowledge down here
3.4 is like perfect pH since you overshot it definitely was a good idea to add a little wort because 3.2 and.lower is hella pucker. If you like have enamel stripped off your teeth lol also I'm excited for this beer because.im making a raspberry sour soon for competition. Didn't know about manganese. I've seen servomyces being used before, haven't had any experience with it
What I don’t like about servomyces is how little you get in a pack. I wanna find something with zinc in it that I can just keep on hand in large quantities. Highly recommend a tiny amount of manganese with lacto ferments. I found it at Sprouts which is kinda like a regional Whole Foods
Perhaps the low oil content of this beer didn't help with the mouthfeel and the small addition of vanilla extract improved this? What are your thoughts?
That’s possible! I think vanilla just brings out the best of a lot of flavors. A lot of desserts contain vanilla to round out a pie filling, ice cream, or something like that.
I’ve had that same leak w/ my anvil foundry and it turns out the nut for the inside of the spigot at the bottom was not tightened and was allowing a bit of water to leak through the inside wall out the bottom. Just tightened it a bit and problem solved
Urban Artifact is great. To be clear this is just a fruited sour though. In an interview on the Craft Beer and Brewing the head of urban artifact said Midwest Fruit Tart was a marketing trick because people are afraid of the word sour haha. If you haven't listened and like the style its worth a listen. Tons and tons of amazing information. And all practical at the homebrew level.
Interesting I’ll chase that down! But if you’ve tasted Gadget or any of their beers I think you’d see they’re a world apart from anything other breweries are making. I see a lot of fruited sours marketed as fruited Berliner Weisse or fruited Gose. It’s gonna break my heart to hear this interview 😔
Just listened to it and loved it. I didn’t pick up on what you mentioned tho. It’s not that MFT is a marketing trick, it’s that he intentionally chose those words to describe the new style to emphasize tart over sour and keep the fruit at the front of the conversation. I added a link to the podcast to the video description so people can dive deeper
It would be interesting if you start doing acid titration, it would give you more precision on how acid your beer realy is. pH doesn't account the acids that don't dissolve into water. Balancing out the amount of acids in mg/L with your FG will give you the right balance between sugary notes from the malt and majorly lactic acid from lactobacillus. We've been brewing this kind of beer in Brazil and recently BJCP added this style as "Catharina Sour". Sorry for the bad English and shout out to brazil
Interesting I’ll check that out! Anything to improve my measurements! And I didn’t realize Catharina was similar to this I need to find some examples up here. Cheers 🍻
You shouldnt ferment it out, id back sweetened it and add potassium sorbate (sorbistat k). Thats why your missing that fresh fruit character on the nose. Yeast eats up all the goodies you want.
I'm sure this is already resolved but the leak on your Anvil is due to your spigot being too loose. Water leaks in between the walls of the kettle and out the bottom. Tighten your spigot and you should be good to go.
Urban artifact is incredible.
🙌🏼 It’s hard to get out here in Denver but whenever I’m in the Midwest or see it on Tavour I try to snag some
@@HopsANDgnarly used to live just north of Cincinnati and now I'm sad that I can't get it regularly.
Columbus native here; I completely agree!
I live in southern Indiana and it is all over the place here. Delicious stuff!
Love that you now brew and taste the beer in the same video! Keep up the good work 🍻
Stoked you like it! More effort and time but I make these for you guys 🤘🏼🍻
Nice shirt in the review section! I love Jester King.
another good one!
Thanks man I appreciate you 🙏🏼🍻
Fantastic! I love fruit sours and was really happy to see this appear in my feed. Also really cool to find out about a new style of fruit sour.
I highly recommend pasteurizing your fruit so you don't accidentally introduce unwanted microbes. My best attempts have been with whole frozen fruit that I then boiled with a tiny amount of water, let chill to room temperature then added to the fermenter.
Stoked you liked it! Usually freezing fruit is enough to keep things safe but I’m this case I didn’t worry about it because of the low PH of the wort and presence of alcohol when I added them to the ferment. So far no sign of infection and if it did I bet it’d be a welcome bug like lacto
@@HopsANDgnarly might as well be one like acetobacter which would probably taste terrible😅 but that thr nice thing. Brewings like a box of chocolates
Great video. You mentioned frozen fruit being picked when it's fresh and then frozen as being one of the main causes for the difference in fruitiness. While that may be a contributing factor (I've not personally heard this), the primary factor which I have been told is responsible for better brews from frozen fruits is that when you freeze fruit it causes the cell walls of the fruit to break, thus releasing more sugars and other good fruity chemical compounds. I haven't checked this in academic papers or anything, but that's the word I've heard on the streets.
That’s a great point as well! 💯🍻
all frozen stuff is generally picked at the best time for harvest. Tomatoes for example... if you live in the north (e.g. Finland), you want to buy canned during the winter and eat fresh during summer only. Quality is funnily enough inversed with price, the cheaper local produce gets, the better it is. You asked this two years ago but haha whatever m8
yeah ive never heard of this style. looks interesting. i love your honest results. brew on my man
Stoked you liked it! Cheers 🍻
I’m a huge fan of pectic enzyme for using fruit it does a great job of releasing fruit flavor and sugars
I need to try this! Might be the missing piece to unlock that aroma and flav
What a great looking beer!🍻
Thanks 🍻🍻
bro...your pours are savage
Nice Pizza Port T! I'm enjoying a Secret Swami's IPA as I watch this. Great video!!!!
Thanks man! 🍻🍻
Good looking summer beer 🤤
Thanks Bradley! 🍻
Man, this is awesome that you decided to do grain to glass videos. Besides that your first videos were great, this is really more rewarding to watch. Keep doing it please, great content!
I do love Fruited Sours! Made a lovely Raspberry Sour that tasted like strong sour tart Raspberry juice!
🤤🍻
funny enough i too was enjoying a tarty sour while watching called Tart Side of the Teche by Bayou Teche Brewing, great video!
Haha hell yea cheers! 🍻
I got the anvil as well. You need to adjust the tightness of your main nozel. since it can swizzle if it gets loose water can get in between the twin walls of the vessel and leak out the bottom, had the same thing happen on a brew day and just snugged that bad boy up and brews fine ever since.
Nailed it! At the very end of this vid I explain the same solution 🍻
I do something similar but I add a bunch of whirlpool and dry hops to really crank up the aroma and terpenes. I sour with L Plantarum capsules and haven’t had any issues with 1 capsule at 48 hrs. I think you maybe overdid it with the double lacto shot and the manganese. Looks awesome though.
These are great with oak chips soaked for a few days. But then I might avoid adding the vanilla.
Also you might just need more fruit. I’ve read of people using 1 lb / gallon if you really want it to taste like juice. I’ll add two blenders full of fruit to a 5 gallon batch. Some people freeze the fruit and put it in hop bags to help keep the pectin haze out of the beer.
Yea def overdid the lacto or at least the time with the lacto. This was close to 2 lbs per gallon but I just think it wasn’t ripened in the right way. Next time I’m going with frozen or purée and I’ll use some enzymes to help it break down. Oak chips sound fun
Keep going, inspiring!
Thanks! This kind of stuff gets me stoked!
My first brew was a raspberry sour.
Except I used wildbrew Philly sour yeast. Which drops the ph and ferments at the same time. I also used raspberry purée and then did a second fermentation and put some frozen berry mix as a few drops of vanilla.
Nice, sounds great! The second attempt with puree turned out even better th-cam.com/video/f7JIpUCGEDM/w-d-xo.html
@@HopsANDgnarly yes I’ve been watching a lot of your videos. You should make another sour and try the wildbrew Philly sour yeast and compare it to your other Sours. This yeast will cut your brew day in half since you don’t have to add the lactobacillus.
I made a super fun Holiday beer with philly sour last year and I'm gearing up for a few more philly sour videos starting today! Cheers!
@@HopsANDgnarly lol I’m about to watch it. I thought you were going to start the brew.
Just got around to this video. Urban Artifact is a couple miles from my house! MWFTs are so good, hope this turns out!
You lucky SOB! 😂🍻
Cool video, personally I have found it really hard to draw color and flavor from blackberries even when frozen. unlike Raspberry's the amount of blackberries required can be overwhelming. Great to see the fresh fruit didnt give you any issues with wild yeast .
That makes me feel better! I’d be stoked to try some craft purées next time. I think the acid and alcohol kept things safe from wild microbes but it definitely felt like rolling the dice when I started adding it to the fermenter
As a chef it would be great to see the comparison with your puree to a craft puree. Great points about acid and alcohol. I really appreciate your views when it comes to myth busting home brew theory's.
@@muffymalonebrewery I guess I mean just not big box garbage with added sugar and who knows what else. I just ordered some from "Fierce Fruit" so we'll see how that changes things
Awesome video. I'm intrigued by the style. Do you know what the final gravity ended up being on it?
FG was 1.012 and the OG estimate was 1.067. I didn’t measure after adding the fruit but all my numbers prior to that were on track
So just to get this right, I got confused after you combined the two batches, you boil the wort after 2 day lacto bacillus exposure? Thanks!
Rad hat ;)
Dude I can’t take em off! Big fan!
@@HopsANDgnarly Haha that's awesome, gonna send new ones your way soon! On your PH readings, it looks like your temperatures where quite different, I always do mine at around 68f. Any particular reasons?
I’m not worthy!! This one has auto temp compensation up to like 122F so I don’t have to worry about the temperature too much
@@HopsANDgnarly Oh man I didn't even realized it does that... I have the blue version. After reading more about it, it seems like the ATC isn't very useful: www.reddit.com/r/Homebrewing/comments/keelo5/can_we_please_address_this_mash_ph_temp/
Reread the article. I see his conjecture at the top and then everyone making clear that it doesn’t really matter what the “hot ph” is. Everything should be corrected to room temp. ATC corrects to room temp not to mash temp so it’s adding to the reading if it’s above 68. This is an interesting topic though I’m gonna dive deeper. Someone else mentioned acid titration which I also want to learn more about.
I know this is a somewhat old video but I have a recipe for a belgian style imperial fruited ale, i tweaked the recipe so its no longer sour as I prefer a sweet fruit beer apparently after trying a standard fruit beer after a sour, I like sours because I like the flavours and fruit or dessert but I'm not a huge fan of the sour aspect.
So it will be 8.5% with bottle conditioning and it will have frozen fruit, 7.6kg of it, raspberry and blueberry, alot of vanilla and maple syrup along with a good base of maris otter, caramalt and carapils and a belgian abbaye yeast.
Do you reccomend making a puree out of thawed fruit? I was just going to put it in the fermenter and rack when its done. Or put it in a large grain bag and just take it out when its done and ready to bottle. Im looking forward to it, I wont be doing that low abv hazy pale ale with cbd, decided against that.
You can toss the thawed fruit right in the fermenter or make a purée. The benefit of making a purée is you can get deeper flavors and a better mixture with the beer. No matter what anyone says don’t add sugar to your purée. Maple syrup seems weird to me too unless you want that flavor in your beer for some reason. Vanilla is a good call and you can add that at packaging to taste
We call Catharina Sour, invented on south Brazil. Its on the Bjcp
I need to track down an example up here in Denver! Very interested
Is there a recipe for this style anywhere? Love to have a go at making one
Here’s a link to the one I used. Just be sure to calculate your own water additions. beersmithrecipes.com/viewrecipe/3618190
Thanks heaps for that ! Watching you has piqued my interest in making sours for sure !
Hi, loving your videos. I'm wondering if you add you fruit purees to the primary fermenter or if you rack into secondary before the addition? If in primary, so you ever have any issues with this (obviously if this works it is much easier than transferring to secondary but I haven't tried it before)? Thanks
I’ve been adding fruit to primary recently but there can be reasons to rack to another fermenter. Sometimes the fruit fills my primary fermenter too full so I need to transfer to something bigger but usually it’s because it’s either too messy or too much distraction adding to primary. With my most recent batch a I actually added it to the keg which can be good if you don’t plan to bottle/can
@@HopsANDgnarly Thanks! My only concern with adding fruit puree in the keg directly is the potential for bits in the beer when dispensing. Presumably you've not had this issue?
@@willhiscocks8075 most purées will have seeds and everything removed and as long as it’s at least half beer it should flow fine 🍻
wow, a positive for manganese. My well water is considered borderline high for manganese and iron, and I switched off to a RO filter for my water because of metallic flavor issues. Good to know if I do a lacto ferment I probably should just use my base well water.
That’s awesome! Since it needs such a small amount you could probably blend the sources as well like half well half RO
ok nice, but what about a share from brewfather?
Do you think that adding fruit puree into the keg could help with the overall fruitiness and give it more of that smoothie style? I know that it would have to be cold to slow down refermentation. Also was there a ton of fruit solids at the bottom of the fermenter with the yeast?
Problem with that is trying to serve out of the kegs, it's a pain in the ass. I havent tried myself but my cousin did
If you’re going for that smoothie style it might be worth it but this style is actually pretty darn dry and quite a bit of the ABV comes from the fruit. There was definitely some fruit in the fermenter but that vitamix does work on it so it’s just kinda pulpy
If I'm looking for a smoothie style, I don't ferment the fruit at all. Depending on the fruit you can even dilute your beer, making it even drier at the end... the only problem of not fermenting the fruit is that you have to keep it cold. Personally I like this types of additon, the fruit comes out so bright.
Presume you have to write off the fermenter you use for the souring stage or has it been fine reusing it for non sour brews?
It’s best practice to keep separate equipment but I never have. I just make sure to soak it in PBW and then sanitize it before storage and before use
Where did u get your custom glasses made?
They're from discountmugs and I think they do a decent job but I'm also curious to try other vendors in the future
I thought for sure it was gonna be the Brazilian Catharina Sour! But yeah, I've had quite a few of these fruit beers from urban artifact and others. My first experience was in 2013 with New Glaris Serendipity and Raspberry Tart - two amazing beers. What I notice about them is the absence of wheat, which is definitely in saisons, lambic, berliners that are fruited. A couple thoughts:
1. Your starter pH was a good idea. But you might consider an Acid Shock starter if you were going the distance with best practices. There's a bit of a process for that but it's documented on MTF
2. Fruit is my jam, so here's my advice on rubus. 1Lb/Gal (88oz for 5 gallon wort) is a good starting point for vibrant fruit flavor. Fresh fruit is good - BUT - the stuff you find in your grocery store is probably harvested way too early, then ripened on the journey off the cane. Bottom line, you get a big aroma loss, and you can tell just by sniffing the fruit in the store. That's very different from harvesting ripe - which is what Oregon Fruit Products tends to do. Their Raspberry puree is good. You want fruit that is borderline overripe if you want that intoxicating aroma.
Edit - I wrote this too soon, you totally covered the fact that it's harvested too soon in your video. So yeah, spot on.
Dude! Can we be friends? That NG Raspberry tart is one of the best beers I’ve ever tasted. I’m gonna look into Acid Shock starters. I’m planning some more beers like this for next season. Hope you stick around and keep dropping knowledge down here
3.4 is like perfect pH since you overshot it definitely was a good idea to add a little wort because 3.2 and.lower is hella pucker. If you like have enamel stripped off your teeth lol also I'm excited for this beer because.im making a raspberry sour soon for competition. Didn't know about manganese. I've seen servomyces being used before, haven't had any experience with it
What I don’t like about servomyces is how little you get in a pack. I wanna find something with zinc in it that I can just keep on hand in large quantities. Highly recommend a tiny amount of manganese with lacto ferments. I found it at Sprouts which is kinda like a regional Whole Foods
I have an Anvil Foundry and I've heard that leaking can be an issue. I hope yours was easy to fix!!
This is the first time that I’ve run into something like that but it was as easy as tightening the ball valve!
hi, I was wondering in what way is it different to other kettle sours?
Hey! You can read more about it here 👉🏼 artifactbeer.com/blogs/blog/what-is-a-midwest-fruit-tart-ale
Thanks for Celsius
Perhaps the low oil content of this beer didn't help with the mouthfeel and the small addition of vanilla extract improved this? What are your thoughts?
That’s possible! I think vanilla just brings out the best of a lot of flavors. A lot of desserts contain vanilla to round out a pie filling, ice cream, or something like that.
I’ve had that same leak w/ my anvil foundry and it turns out the nut for the inside of the spigot at the bottom was not tightened and was allowing a bit of water to leak through the inside wall out the bottom. Just tightened it a bit and problem solved
Exactly what happened to me!
Urban Artifact is great. To be clear this is just a fruited sour though. In an interview on the Craft Beer and Brewing the head of urban artifact said Midwest Fruit Tart was a marketing trick because people are afraid of the word sour haha.
If you haven't listened and like the style its worth a listen. Tons and tons of amazing information. And all practical at the homebrew level.
Interesting I’ll chase that down! But if you’ve tasted Gadget or any of their beers I think you’d see they’re a world apart from anything other breweries are making. I see a lot of fruited sours marketed as fruited Berliner Weisse or fruited Gose. It’s gonna break my heart to hear this interview 😔
Just listened to it and loved it. I didn’t pick up on what you mentioned tho. It’s not that MFT is a marketing trick, it’s that he intentionally chose those words to describe the new style to emphasize tart over sour and keep the fruit at the front of the conversation. I added a link to the podcast to the video description so people can dive deeper
@@HopsANDgnarly Thanks!
Did you infect your wort with the fresh fruit? You didn't show or mention that you sanitized it.
I didn’t sanitize it at all and no infection. At that point the PH was 3.4 and there was plenty of alcohol to keep threats at bay
Can someone in Newfoundland please make this🙏
It would be interesting if you start doing acid titration, it would give you more precision on how acid your beer realy is. pH doesn't account the acids that don't dissolve into water. Balancing out the amount of acids in mg/L with your FG will give you the right balance between sugary notes from the malt and majorly lactic acid from lactobacillus. We've been brewing this kind of beer in Brazil and recently BJCP added this style as "Catharina Sour". Sorry for the bad English and shout out to brazil
Interesting I’ll check that out! Anything to improve my measurements! And I didn’t realize Catharina was similar to this I need to find some examples up here. Cheers 🍻
Pretentious barrel house out of the Columbus is the best in my opinion
Very different type of sour but I like that place too
You shouldnt ferment it out, id back sweetened it and add potassium sorbate (sorbistat k). Thats why your missing that fresh fruit character on the nose. Yeast eats up all the goodies you want.
Help!!! Need a beer , hopefully national brand , fruit beer that isn't sour. Why is all fruit beer always tart?
How bout dry dock apricot blonde. The thing is, most fruits are tart lol
I'm sure this is already resolved but the leak on your Anvil is due to your spigot being too loose. Water leaks in between the walls of the kettle and out the bottom. Tighten your spigot and you should be good to go.