Bottom line: Like drinking a glass of fine blueberry wine
I would describe it as drinking a fine wine. I couldn’t help but savor the beer and all the fun notes including a welcoming hint of blueberry syrup hidden beneath its surface.
Instead of adding fruit at the end of the brewing process like in many kettle sours, the blueberries in this tart brew were a part of its fermentation.
“When you’re using fruit, especially if you’re allowing it to be part of fermentation, the finished product picks up wine-like aspects to it,” Johnson said. “With many fruited beers, the fruit juice or puree is dumped in at the tail-end of beer. It’s flavoring at that point. But, when it’s used most successfully, it should be a part of fermentation.”
Yes it was the best way to do it. 78%, 7 votes 7 votes 78%
No it should have gone by comorbidities for those most at risk. 22%, 2 votes 2 votes 22%
I m not sure. 0%, 0 votes 0 votes
Total Votes: 9
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Yes it was the best way to do it. 78%, 7 votes 7 votes 78%
No it should have gone by comorbidities for those most at risk. 22%, 2 votes 2 votes 22%
I m not sure. 0%, 0 votes 0 votes
Total Votes: 9
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Vote No it should have gone by comorbidities for those most at risk.