Cranberries are one of only three fruits that originated on North American soil, along with blueberries and concord grapes. Cranberries are usually only served as a side dish at Thanksgiving, but I enjoy cooking with cranberries year round. A few years ago I used cranberries for a different sort of
holiday ale inspired from an orange ginger cranberry sauce recipe. I've been wanting to brew a sour beer with cranberries because the natural tartness of cranberries should complement the sour flavors in a Flemish inspired red ale very well. So, I'm going to add a copious amount of whole cranberries and cranberry juice for a deep ruby color and a lip smacking tart flavor.
Cascade Brewing in Oregon made a
sour cranberry ale and New Belgium did
as well as part of their Lips of Faith series.
This home brew Gose with cranberries sounds good too.
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In this batch I'm using whole cranberries from
Vermont Cranberry Company and (100%) cranberry juice for a deep cranberry color and flavor. The whole cranberries were added with ten minutes left in the boil, while the juice was added to the fermentor.
Recipe: Pale malt, Aromatic malt, Honey malt, Caramunich 60, Melanoidin malt, and chocolate malt. Mash warm. Lightly hopped. A pound of fresh cranberries, half a gallon of juice. Fermented with Wyeast 3628 Roeselare Yeast Blend.