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SOUR BEER IN RECENT YEARS, trend experts have noted a dramatic shift in consumer flavor preferences to more stimulating flavors; two-thirds really enjoy tangy, 31% sour and 11% bitter – all nearly double from three years ago. Beverages, such as beer, are no exception as breweries look to appeal to the changing consumer palates. Due to their unique sweet-tart taste, Montmorency tart cherries (and their juice) are cropping up in a variety of beverage innovations. A handful of breweries have recently incorporated tart cherries into recipes, including:

ANGRY ORCHARD, In a new extension to their Orchard’s Edge hard cider line, The Old Fashioned, which debuted in March 2016, is made with five apple varieties and is aged on oak with dried tart cherries.

DESCHUTES BREWERY , Their Dissident brew is fermented for 18 months in a mixture of pinot and cab barrels and has a punch of Oregon Montmorency tart cherries, green apples and vinegar.

TRITON, A Belgian-style Pale Ale that has been appropriately soured with lactobacillus acidophilus providing green apple, tart cherry, grapefruit and even apricot notes. The Barn Phantom is infused

w w w. f o o d b e v m a g . c o m | J a n u a r y 2 0 1 7

Food & Beverage Magazine January 2017  

2017 TRENDS: Creation To Consumption Cover Story: Organic Valley-Grassmilk Yogurt 2017 Industry Promotions and Appointments Upcoming Events,...

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