Wednesday, July 3, 2013

Berliner Weisse Treatments

I recently did a 3 gallon batch of Berliner Weisse, souring it by keeping it in a cooler at room temp with twice daily additions of boiling water.  I fermented it in an ice bucket with washed kolsch yeast.  I then split it three ways and did the following:

1 gallon with 1 pineapple cubed and frozen
1 gallon with 6 mangoes cubed and frozen
1 gallon with 3 packets of frozen passion fruit

They were left at room temp for a week and yesterday I tasted them and bottled them.  The passion fruit is intensely aromatic and sour.  Passion fruit is naturally very tart and along with the berliner base beer it is quite a mouth puckering experience.  Pineapple gave off a great aroma but pineapple doesn't seem to lend itself well to giving off a great fruit taste as well.  The best I can describe it is light.  It has some pineapple fruit taste upfront but otherwise is a little muted.  I think I got an infection in my mango batch because it has a harsh aroma.  I might bottle it in a few days but for now I'm letting it ride.

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