13,592
edits
Changes
m
added Sumac notes
* Pineapple - Leave the skins out.
* Raspberries - Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. Raspberries can pair well with both pale and darker sour beers.
* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.
* Tamarind - Provides an umami flavor that some people might not like <ref name="MTF_Thread"></ref>.