Courtesy of Deschutes pilot brewer Jeff “Vern” Johnson, this recipe is based on a one-off experiment brewed for their taproom in Bend, Oregon. It calls for a blend of acids of the type often used in winemaking, in conjunction with aroma hops chosen for their grape-like attributes.
For more on ways to get balanced tartness into your fruit beers and other styles, check out Gordon Schuck’s Brewer’s Perspective: Explorations in Acidification.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%