Stout with strawberry flavor ("Scooop")?

From my experience adding vanilla beans and/or some lactose will mellow the tartness of the strawberries. Done this in at least 3 beers now (cream ale, stout, milkshake ipa) and would say tartness was low with a very nice strawberry flavor. I'll always add that you should freeze fresh fruit before adding to increase the flavor and sanitizing the fruit is up to you (i've done nothing, heated to 160-180, and campden tablets and they all had same flavor profile)

 

it would have to be some sort of extract. From everything I’ve read strawberries are pretty much the hardest fruit to work with as it can take a metric ton of them to get any flavor and you’ll often end up with some significant off flavors, plastic ones. Listening to a somewhat recent Sour Hour (I think) they were discussing this breweries beer with strawberry and asking how they got such an awesome strawberry flavor and if I’m not mistaken it was a freeze dried product they used.

May or may not be helpful as it was a sour beer...

 

So you've tried both vanilla and lactose? In a stout you really shouldn't have much trouble with tartness especially with strawberries since the thickness of the beer should cover up most of it. Maybe try adding less of them and see how it comes out. I've made some raspberry beers that came out with a lot of tartness making it almost a sour. Haven't had the same effect with strawberries. You could try raising the ph. I usually go higher mash ph for stouts anyway

You could try extract but If you chop it up and freeze your fruit it doesn't take a metric ton to get the flavor. Out of the fruits I've used blueberries are the hardest to get the flavor from.

 

Lactose would add some sweetness to offset some of the tartness but probably not a huge difference. Have only messed with ph in mash so can't say for sure about changing later but I am trying to get better at taking readings at the end so I can compare to others brews better.

Let us know how the experiment goes!

 

I dosed a solid am imp stout out with quite a bit of strawberry extract, that works very well for me in other beers, it was barely perceptible, less than subtle. Maybe find a back-sweetened strawberry wine to blend.

It’s just a tall wall to jump for one of the most delicate of fruit flavors.

 

Add 0.5 to 0.75 lb lactose per 5 gallons. Ta-da.

 

Dose a 2oz sample and taste it.

 

Anybody ever tried cooking the strawberry? Like purée it, caramelize it, cool it, and then rack beer on top?

 

For my strawberry Belgian blonde, I use 2-3 pounds per gallon. I purée the strawberries and then freeze for a few days. I then rack beer onto the strawberries for a secondary. With all that being said, I get a lot of strawberry in my beer but it does come off a little tart, (which doesn’t bother me at all). If you are kegging, you could use a randal and run the beer through some fresh strawberries to get more of the sweetness and flavor. I’ve thought about doing that before but I personally enjoy the way fermented strawberries taste.