In the summer of 2015, Gavin and I graduated from extract beer kits to “all grain” kits. Except that this kit still had some liquidy extract type stuff… But it also had some whole grains and some crushed grains that we had to “steep to convert” by placing them in a bag, submerging in warm water, and allowing for the enzymes to turn into sugars. We also had to add certain hops at certain times during the boil to release certain flavours. Certainly.
When it was all said and done, we had made a batch of “all grain” wheat beer. When we transferred the beer into the secondary, we added 10 pounds of sour cherries that we had previously picked and then froze in the North Okanagan.
The “extra” beer that was displaced by the cherries was bottled under the name of RG, and then we left the cherry wheat beer to ferment for a long time. This ended up being from June 8th until August 26th.
We then bottled the beer now known as AGK (All Grain Kriek) and essentially forgot about it, having learned the lesson of the Geen Kriek earlier on.
I recently tried the AGK for the first time ever, and it tastes pretty good!
Appearance: dark orange, scarce head.
Nose: full on cherry flavour, hint of minty toothpaste.
Palate: sour cherries, sourdough bread.
Finish: sour cherry pie, lingering bitterness.
Rating: 3/5 Good