If I'm honest, it needs even more hops - both at the bittering stage and the dry hop. However there are just enough in there to suggest it's worth doing again. I'll see if I can avoid the chill haze this time as well (although it makes bugger all difference to the taste).
Getting the Most Out of Fruit in Beer: Jammiest Bit & Fruit of Many Uses
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While I love the pure expression of malt, water, hops, microbes, barrel,
and time... fruit can make a fantastic addition to a barrel-aged sour. From
a "s...
2 months ago