Hobbybrauer.de

mavro hat geschrieben: ↑Mittwoch 14. Juni 2017, 18:23 Ok,

Dann mal folgende Frage :

Wer hat schon konkret Pflaumen, Rosinen, Feigen oder Datteln vergoren oder gestopft und wie ist das Bier geworden?

Ich denke, das evtl Wildhefen enthalten sein könnten, wenn ungeschwefelt?

Dried fruits can be overlooked by brewers, but there are several excellent sour beers that include raisins, dates, or figs. Flavors imparted by the most common dried fruits tend to meld best with strong, dark base beers that contain similar flavors from specialty malts or dark sugars. Cambridge Brewing’s Benevolence (raisins and dates), the Cigar City–Bruery collaboration ISO:FT (dates and fresh guava), and Lost Abbey’s Cuvée de Tomme (raisins and fresh sour cherries) are dark sour beers that use dried fruit to admirable effect.
Russian River employs less common dried fruits, sour cherries and Zante currants, in two of its mainstay barrel-aged beers, Supplication and Consecration, respectively. They buy the fruit in 25 to 30 lb. (11.3–13.6 kg) blocks, breaking them apart with a (clean) cement mixer before adding the fruit to the barrels by hand. Dried fruit has several advantages over fresh: it is of consistent quality, easy to store, and does not contain as much diluting water. When buying dried fruit, pay attention to whether oil is listed as an ingredient. The 0.4 lb./gal. (0.05 kg/L) of dried sour cherries in Russian River’s Supplication contribute their characteristic flavor, but the small amount of oil sprayed onto them reduces head retention. Fortunately, Russian River was able to find a supplier of oil-free currants for Consecration. If your only option for dried fruit is one that contains oil, give it a spray with Star San solution or fruit wash, followed by a quick rinse in chlorine-free water.