BYO Article - Adding Fruit to Sour Beers

The September 2010 issue of Brew Your Own magazine contains the first print article I've had published!  There isn't much in the article that I haven't said somewhere on Mad Fermentationist, but I collected bits of information that had been peppered across many posts into a single guide to making fruit flavored sour beers.  My goal was to present the options available along with my experiences, rather than trying to give a single "best" practice.  The article also includes the recipes and step-by-step instructions for brewing my Sour Cherry Flanders Red, Cabernet Berliner Weisse, and Peach Honey Wheat Sour. 

I'd like to give a special thanks to Alex, Nathan, Dan, and my father for giving the article both content and editorial reviews.  They all helped to get what I wrote whipped into a "magazine quality piece" (i.e removed the spelling and grammatical errors that sometimes plague my writing).  Chris Colby and the rest of the staff at BYO did a great job cleaning up the formatting, and adding metric equivalents for all my measurements.  I'm only complaint is that the extract versions of the recipes they included called for steeping grains that need to be mashed (although in a sour it isn't that big of an issue).  Submitting to a magazine was a different experience than writing a blog where I can always add, amend, correct, and expand what I have written (even years after posting).

Nathan and I are working on an article on Kvass (which I have touched on before) for a future issue of BYO (I baked the rye bread Friday and we brewed Sunday), but it probably won't be published until early 2011.  If anyone has any suggestions for other in depth topics you'd like to see an article (or post) on let me know.

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