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.
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.
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.