Spitters for bitters

I have nothing of worth to contribute to this conversation, but that is a great idea.

 

Yeah. This thread is as empty as my glass.

 

You mean as an alternative to hops? Is there a reason this would be desirable? Seems like a really left-field question, but there has to be a reason you ask...

 

Upland has a sour in production right now being aged on mayhaw. Not exactly a crab apple, but pretty close.

"Hopping" with apples probably wouldnt work because of the amount of extra sugar you would be adding.

 

I would certainly be interested in sampling something like this.

Edit: Maybe you should put in a request with the guys over in the homebrew section!

 

had a Wild Trillium from @papat444 in a trade and to me it tasted like a liquid green apple jolly rancher

 

Good thing or bad? lol

 

best sour I've had

 

jeez I don't remember that clearly but it was a great brew

 

Sounds like Acetaldehyde.

 

Perhaps the turn of the 18th century into the 19th that was the case, but beer was very common in 1900 (19th>20th), when the per capita consumption by "adults" (15 and over) of beer was over 23.6 gallons, reaching over 29 gallons in 1915. That's higher than today's rate, usually around 20 gallons.

 

There's no acetaldehyde in that beer

 

I noticed (from the Saison thread) that @rocdoc1 makes crabapple beer, maybe he could chime in with some first-hand info?

 

My crabapples are very bitter to eat, but it doesn't come across in the beer at all. I use them in lightly hopped Belgians like blondes, saison and brett beers. They give the beer a pleasant apple aroma and flavor, much more subtle than cider, but they don't add bitterness.