Changes

Caramelization of fruit juices, smoking, spontaneous or kombucha based pre-fermentation, and other culinary inspired methods can also be used to help transform fruit. Paradox Beer Co's Pineapple Upside down sour was created using a candi syrup created from pineapple juice raised to a PH of around 6 with baking soda to increase the maillard effect and provide a more intense long lasting caramelized flavor 2<ref name="Airman_MeadHouse" />.