The first batch of our blackberry saison is out for distribution - dog ate my homework, 7% alc/vol
aprox 1lb of fruit per liter
I really wanted to put as much blackberry into a beer as possible and see if we could keep it dry and drinkable in a full pint size pour. I used our saison extra as a base and added the blackberry juice in secondary fermentation.
Why Blackberries? Blackberries have a wonderful sweetness that is not TOO sweet or full. They are rich in color and aroma and have a unique drying charcter that is felt across the whole pallet. I am not a fan of sweet beers, so it was important to me that this beer have lots of deep blackberry fruit and a deep respect for the saison's dry palate.
Fruit BeerFruit beers are any beers using fruit or fruit extracts as an adjunct in either, the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to consider it in the herb and spice beers category. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. A statement by the brewer explaining what fruits are used is essential in order for fair assessment in competitions. If this beer is a classic style with fruit, the brewer should also specify the classic style.
Brewery: Brouwerij West