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Sour Barrel Aging Fruit

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#1 Osmar Andrade Teixeira

Osmar Andrade Teixeira


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Posted 29 January 2017 - 10:02 AM

So guys, i started a new project! I made a Red Rye Ale a couple of weeks ago to make a sour version of that

Following the "American Sour Beers" book i wanted to reach a drinkable soft sour beer (PH 3.9) with little funkyness. About a year ago i bought a barrel made of Amburana (brazilian wood that we use to age cachaça, i think you guys call it Brazilian Rum) and then i filled it with some cheap wine (it was a brand new barrel). Yesterday i removed this wine to fill it with the Red Rye, nothing special. But im a 40L brewer, and the barrel was a 25L barrel, so i thoght "I could put some fresh fruit in the fermentor, and try to extract some wild yeast from it", and thats what i've donne! I picked up 1kg of "eugênia" (I dont know if you guys have "jambo" in US but its a Red Jambo), a fruit that have the texture of a pear,but the flavor of a sweet apple, wash it, cut it in two and then put it inside of the rest of the beer (not in the barrel)

I wanna know if in this way i can made a sour  to blend with the barrel version


Thank you all!

PS: Sorry about my bad english!

Also tagged with one or more of these keywords: Sour, Barrel Aging, Fruit

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