Looking for information on adding citrus (lime, lemon, grapefruit, etc) juice at kegging to make a shandy. I have made several fruit beers by adding fruit juice, actual fruit, zest, and even flavored liquors to the secondary. I would like to make an actual shandy for the summer.
I toured Miller in Milwaukee a couple years ago and the Leinenkugel's Summer Shandy was super, super lemony at the brewery. I asked about that and was told that is because the lemon juice is added late in the process and much of it reduces through bottling, transport, storage, etc. This was fresh and very lemony. I want that in my keg at home.