Fruit beer
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Fruit beers are produced by adding fruits, extracts or flavorings (Yeo and Liu, 2014). For centuries, in Belgian Lambic styles, sour cherries (Prunus cerasus L.) or raspberries (Rubus idaeus L.) are added for the production of “Kriek” or “Framboise” lambic beers (Daenen et al., 2008; Martínez et al., 2017a; Nardini and Garaguso, 2020; Panda et al., 2015). Früli is another example of fruit beer produced by mixing Belgian wheat beer and strawberry juice. Nowadays, fruit beers containing banana, blueberry, strawberry, apricot, peach, tangerine, blackcurrant, apple or loquat among others can be found (Martínez et al., 2017b). Fruits not just impart new flavors, but may also increase the concentration of bioactive compounds since they are extracted during the second fermentation and maturation of beers (Kawa-Rygielska et al., 2019; Nardini and Garaguso, 2020; Nino-Medina ˜ et al., 2017).[1]
Malt color derives from Maillard reaction products during kilning and sugars caramelization during roasting (Shellhammer and Bamforth, 2008). Beers’ color was also affected by the presence of fruits since a higher fruit amount can sometimes lead to lighter beers (Martínez et al., 2017b). The stage at which the fruits are added can also have an effect. Adding the fruit at the beginning of the boiling stage can result in darker beers, as melanoidin formation is promoted and there is an increased extraction of diverse compounds (Ducruet et al., 2017).[1]
Frozen fruit does wonders.
Pasteurization steps
- "mashing" (not in the beer sense) while it is heating to "smush" it all up.
- Add some water if needed (only what is needed)
- let it sit at 155-160F for the correct time.
Adding the fruit
- Pour into primary 3-4 days after fermentation.
- Using a large muslin sock will easily keep all seeds and skin from fruit intact.
- Weighing it down with .5LB or so of dollar store marbles is not a bad idea.
Sour beer[edit]
Things to note is that you should not expect fruit flavors to be as much "forward" with lacto present, it's just not going to happen. But after a few sips, you can easily taste the hints of whatever fruit you put in. Making fruited sours is easy, makes your beers look beautiful, and really adds a hint of flavor to an already flavorful beer.
See Sour beer for information about the souring process.
See also[edit]
- Soured Fruit Beer on the Milk the Funk wiki
- ↑ a b Baigts-Allende DK, Perez-Alva A, Ramirez-Rodrigues MA, Palacios A, Ramirez-Rodrigues MM. A comparative study of polyphenolic and amino acid profiles of commercial fruit beers. J Food Compos Anal. 2021;100:103921.