On the complementary side, you have tart fruits that bring out the fresh flavor of the beer! Exotic fruits, like the maracuya, add a tropical twist to your brew. With IPAs, you can either add a fruit that’s complementary or deliciously contrasting. Pairing these flavors with another fruit is the perfect way to create a bold brew. One of the primary qualities of an IPA is its fruity, citrusy flavor. For instance, the downside of most sour beers is that any other notes get overwhelmed by the sharp taste, but tart fruits are able to stand up against these flavors. They give the drink a fuller, richer body and a juiciness that complements the inherent qualities of this brew. Tart fruits like raspberry are great to add to a sour beer. The popularity of sours is on the rise again, so it’s the best time to make one that stands out from the rest. The intense flavor profile of a sour means it’s perfect for pairing with strong, tart fruits. Check out these classics and use them as a starting point for your experimentations. But some pairings traditionally work better than others or have been proving themselves among beer fans. Ultimately, which fruit flavors go best in which beers is a matter of personal taste. It works best if you have a large secondary fermenter, but it’s simple, quick, and produces delicious results. With nothing to measure and no precise time to add the fruit, this is the most popular method of adding fruit puree to beer. Clean the secondary carboy as usual, funnel in the puree, and then add your beer on top - that’s it! Be sure to leave it for a little longer than usual to account for the puree’s fermentable sugars. To avoid this, just add puree during the primary fermentation, even if the process is a little more complicated.Īdding puree to the secondary fermenter is as easy as it gets. If you have a small carboy of five gallons or less for your secondary fermenter or you plan on adding ten pounds of fruit or more, the fact that most purees have fermentable sugars in them means that your wort can bubble over. When your hydrometer is reading about 1.020 or you see 3-5 bubbles a minute coming out of the airlock, you can add fruit puree to the wort. If you plan on adding fruit puree to the primary fermenter, you’ll want to wait until the primary fermentation is almost done. Should you add it to the primary or secondary fermenter? While the secondary is easier, the primary is better if the fermenter itself is small or if you plan on adding a lot of fruit. There are two major schools of thought when adding fruit puree to the wort. With a few tips and tricks, you can create a brew that’s both delicious and totally unique! Let’s explore how you can add fruit puree to your beer, and a few ways to incorporate them into different styles. The rise of fruit purees, in particular, has made rich flavors not only possible but easy, and the possibilities for experimentation are more abundant than ever. Fruited beers may not have centuries’ worth of tradition behind them, but they’re one of the most popular trends in craft brewing today.
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