Sixpoint Mad Scientist Series #7 Cranberry Porter

For it we finagled 200 pounds of fresh cranberries from a friendly bog in Massachusetts, right at the heart of its harvest season. (Like hops, cranberries have only one harvest per year.) So sour, they’re usually heavily sweetened or combined with other fruits for consumption, but we’ve kept them in their natural state to add both tartness and bitterness to the final beer. No added sugar, and all the Vitamin C. The rest of the recipe for this porter includes English roasted, black and crystal malts and some Columbus and Centennial hops. Only after the beer had fully fermented, the smashed cranberry elixir was poured in.