Hey there,
Thanks to the local wildlife I am short on my grape harvest for this year, so thinking of using them for brewing instead.
I have some Chardonnay that I'm thinking of using the must in a hefeweisen, probably during mashing. If it doesn't give me enough character I'll add some juice to the wort.
But, my real issue is what to do with the larger portion of Cabernet Franc grapes.
They're NS grapes, so lower brix levels than the wine kit stuff. Acids will be higher too. Lots of strawberry, rhubarb and cherry flavours.
So the beer will have to have a fair amount of mouthfeel and maltiness to balance out the acid and red fruit flavours. Stout is the first thing that comes to mind, but I'm not much of a stout drinker. Or I could go in the opposite direction and do a a sour or lambic.
Any thoughts?
Beer Recipe ideas incorporating Wine Grapes
- danntanner
- Verified User
- Posts: 12
- Joined: Sat May 16, 2015 1:26 pm
-
- Verified User
- Posts: 972
- Joined: Wed Jan 12, 2011 2:44 pm
- Name: Jason Loxton
- Location: sydney ns
Re: Beer Recipe ideas incorporating Wine Grapes
I just had a bottle of Dogfish Head's 61, which is a syrah/IPA blend. I had it in my fridge for a year before drinking it, so much of the hops had probably faded, but it was surprisingly delicious and ungimmicky. I didn't think it would work, but it did.
- KB1138
- Verified User
- Posts: 587
- Joined: Tue Nov 24, 2015 3:57 pm
- Name: Kevin
- Location: HFX
Re: Beer Recipe ideas incorporating Wine Grapes
I'm not sure the fruit/acid would go well with the roast of a stout. Maybe a brown ale or an ESB. Dubbel would also be an option I think
On tap: Hopped Mead, ESB, Schwazbier
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
- danntanner
- Verified User
- Posts: 12
- Joined: Sat May 16, 2015 1:26 pm
Re: Beer Recipe ideas incorporating Wine Grapes
Sorry, should have been more specific, was thinking milk stout so I can counter the acid with lactose.KB1138 wrote:I'm not sure the fruit/acid would go well with the roast of a stout. Maybe a brown ale or an ESB. Dubbel would also be an option I think
But a dubbel could be interesting. Thanks
Who is online
Users browsing this forum: No registered users and 8 guests