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I have a raspberry flavor syrup, the ones used in cappuccinos, and I was wondering if I could add a little in the last minutes boiling. Anyone have experience with this sort of syrups? They have a god taste but a lot of corn syrup.

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up vote 0 down vote accepted

Have you considered using real raspberries?

I found a good recipe online... here is a quote and the link.

I normally use about 3 lbs of fresh raspberries for a five gallon batch. You can buy them fresh in late summer just about anywhere but I like produce stores. They usually have the best prices and the freshest inventory. Grocery stores are usually higher priced. I like fresh but frozen will also work, if you miss the season. I've used more but as I keep piling up those six ounce containers, little dollar signs start spinning in my head. If you are in a place where they grow raspberries they might be cheaper. Black ones will give a more distinctive color but the flavor is about the same either way.


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Yeah, I was thinking to make the puree instead ruin my beer with random chemicals. – Geo Perez Nov 11 '12 at 19:51

I would be suspect of these. Check the ingredient list. Corn syrup is not so bad, but if there's a lot of preservatives or ANYTHING with dairy or oil, then I wouldnt use it.

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OK, I'll take a look in the ingredients first. – Geo Perez Nov 7 '12 at 17:28

Don't add anything to the boil if you want to retain the maximum amount of flavor and aroma. Add it post fermentation.

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If I add it at bottling or second fermentation. I don't want to add it at bottling because I'm not sure about how much CO2 the syrup can generate. – Geo Perez Nov 7 '12 at 21:23
The syrup has nutrition facts, doesn't it? You should be able to get a reasonable guess using the sugars listed there. – fire.eagle Nov 7 '12 at 22:48
Ok, some random stuff in the syrup: Potassium sorbate, artificial colors, sodium benzoate ad citric acid... I don't think that a beer should have these friends. – Geo Perez Nov 11 '12 at 19:42
I agree with you! – Denny Conn Nov 11 '12 at 21:03

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