Inspiration
The remaining 7L or so of the entire series of these wild beers was racked in half onto two 5L jugs, and topped up with about half a liter of the next round of sour beer wort. I added 2lbs of raspberries to one and 2lbs of apricots to the other on July 10th. On August 22nd I packaged these beers with priming sugar to 3.0 Vol.
The Raspberry version at packaging tasted like a raspberry pie, mildly funky and acidic. It has a really nice full mouthfeel, mild funkiness and acidity. The raspberry intensity is somewhat average, and compliments the fact that the beer is not very strong, but more subtle. This could likely be increased if the beer had more funk and acidity.
The Apricot version smells strongly of canned peaches/apricots and is also like the pit of an apricot. A nice honey flavor is in the taste followed by a mild funky and acidity. Overall quite nice, but I'm not sure that I'm a big fan of the apricots that I used, and wonder if they were fresh enough. For both of these, I'm looking forward to seeing how prolonged bottle aging will develop the beers even more.
The Raspberry version at packaging tasted like a raspberry pie, mildly funky and acidic. It has a really nice full mouthfeel, mild funkiness and acidity. The raspberry intensity is somewhat average, and compliments the fact that the beer is not very strong, but more subtle. This could likely be increased if the beer had more funk and acidity.
The Apricot version smells strongly of canned peaches/apricots and is also like the pit of an apricot. A nice honey flavor is in the taste followed by a mild funky and acidity. Overall quite nice, but I'm not sure that I'm a big fan of the apricots that I used, and wonder if they were fresh enough. For both of these, I'm looking forward to seeing how prolonged bottle aging will develop the beers even more.