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Soured Fruit Beer

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Some producers use the term maceration to describe the addition of fruit or herbs to a beer. Maceration in beer is the extraction of flavor-active and colored compounds as well as other constituents of fruits and herbs by soaking them in the beer. The rate at which compounds are extracted during maceration depends on factors such as temperature and pH.

For commercial brewers in the US, any ingredient not on the [https://www.ttb.gov/beer/exempt-ingre.shtml TTB exempt] lists needs to be approved by the TTB regardless of where the beer is sold. When seeking approval, it is helpful to show previous use and scientific articles supporting the safety of consumption of the ingredient being used. For example, if the item is on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm FDA GRAS] list(or potentially FDA approved [https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?cat=FoodIngredientsPackaging&type=basic&search= Food Ingredient and Packaging Inventories]; see also advice from [https://www.facebook.com/groups/MilkTheFunk/posts/4889765437718298/?comment_id=4889893777705464&reply_comment_id=4889906237704218 Andrew Zinn]), then providing this information to the TTB or possibly having the FDA GRAS department work with the TTB for approval can help. See also [https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=bd3ebd8d0f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov].

Michael Thorpe and Milk The Funk maintain a list of ingredients that have been approved by the TTB for a specific brewery to use but are not on the TTB exempt list. Help us out by adding your TTB approved ingredient to the list, or use this list to help you get approval for an ingredient that your brewery uses.

[https://www.facebook.com/groups/MilkTheFunk/permalink/2249190315109170 '''TTB Formula Approvals ~~Spredsheet~~Spreadsheet''']

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When to add the fruit depends on the style of beer and what the brewer is going for. Generally, fruit is added after a sour or mixed fermentation beer has finished aging and maturing. This preserves the fruit character more than other methods. For example, a mixed fermentation sour beer might take 6-12 months for the ''Brettanomyces'' character to develop fully. After this maturation, the fruit should be added, and then aged for another 1-2 months. For a kettle sour, the same rule applies, but the time frame is generally much shorter. Since kettle sours generally mature much faster than mixed fermentation beers, fruit can be added much sooner. For example, if the kettle sour is done fermenting after two weeks, fruit can be added at that time.

Another method would be to add the fruit earlier on during the aging process. This can help extract more from fruit skins or seeds, but some of the more delicate aromas and flavors of the fruit could age out of the beer in that time. For example, Belgian kriek style beers are sometimes aged on cherries for 6-12 months, which is believed to be the time required to fully extract the character from the cherries and pits <ref name="raf_cherries" />. A longer period of aging time on fruit can also result in less "jammy" and fresh fruit flavors, but also a more subtle and complex fruit character.

A combination of adding fruit earlier on in the fermentation, and then again after the beer has matured is another technique that brewers have used. For example, The Lost Abbey's Framboise de Amorosa is aged in a wine barrel for a year and during that time receives three separate additions of raspberries <ref>[http://lostabbey.com/beer/framboise-de-amorosa/ "Framboise de Amorosa". The Lost Abbey website. Retrieved 07/26/2017.]</ref>.

(In progress)

In general, the fruit is added to a new vessel of some sort, and the beer is gently transferred to this new vessel to rest on the fruit for the determined re-fermentation time. Some homebrewers will also dump fruit directly into the primary fermenter itself. This can be a challenge in regards to ~~minimising~~ minimizing oxygen due to splashing and physically getting fruit into certain types of fermenters such as glass carboys that have a small opening. For homebrewers, vessels such as plastic buckets are a good option because fruit can easily be added and removed ~~afterwards~~afterward. When racking beers to another vessel, the vessel should be purged with CO2 if possible, although this isn't always necessary (if the beer does not seem to contain a lot of acetic acid or ethyl acetate, purging the oxygen may not be needed). The vessel should be cleaned and sanitized before hand, although for some brewers sanitizing tanks isn't always necessary for mixed fermentation sour beers since that environment really only allows ''Brettanomyces'' and some lactic acid bacteria to thrive (which are already in the beer)beforehand. ~~there should be about~~

For commercial brewers, having a screen of some sort at the bottom of the vessel is beneficial for helping to separate the fruit material from the beer after the aging. For example, [http://funkfactorybrewing.blogspot.com/2016/09/modifying-barrel.html Funk Factory Geuzeria] built a tap and stainless screen for aging sour beer on fruit in an oak barrel. Some brewers also use [[IBC_Tote|IBC Totes]] for aging beer on fruit. Puree or juice can easily be added directly to an oak barrel, but there must be enough room for the fruit and the re-fermentation.

Fruit displacement isn't a huge concern; 10 pounds of fruit generally requires an extra gallon of headspace (the exact volume depends on the volume of the fruit <ref name="fruit_displacement_wikipedia">[https://en.wikipedia.org/wiki/Displacement_(fluid) Displacement (fluid). Wikipedia. Retrieved 05/05/2016.]</ref>). However, the fruit will usually re-ferment, causing a blow-off, so allowing for extra headspace is a good idea. [http://www.aqua-calc.com/calculate/food-volume-to-weight This site] might assist with calculating the displacement volume of fruit.

(To do: add info from this thread: https://www.facebook.com/groups/MilkTheFunk/permalink/1770502506311289/)

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2453884344639765/ MTF thread on Speidel's Variable Capacity tank BO.] Winemaking equipment vendors such as GW Kent also [https://www.gwkent.com/variable-capacity-econo-tank.html sells variable capacity tanks].

* [https://www.instagram.com/p/CE56_F7l1bd/ Altbrau Instagram post on using plastic Speidal fermenters for fruit refermentation.]

===Refermentation===

Whenever fruit is added to a beer that hasn't been pasteurized, a re-fermentation will occur because new sugars from the fruit are introduced to the microbes that are still alive in the beer. This re-fermentation can take some time to being, and some time to finish, depending on the beer. In general, the fruit should be allowed to finish fermenting before packaging. An alternative method is to ferment the fruit more quickly in a separate fermentation tank with ''S. cerevisiae'' and then blend the fermented fruit into the beer; see [[Soured_Fruit_Beer#Other_Alternative_Processing_and_Fermentation_Methods|Other Alternative Processing and Fermentation Methods]] for more information. For information about packaging beer with unfermented fruit/puree/juice, see [[Unfermented Fruit Beer]].

Regular beers and kettle sour beers often contain living ''S cerevisiae'' as long as they are not aged for too long (less than a month). [[Mixed Fermentation]] sour beers where ''Brettanomyces'' was pitched will most likely still contain living ''Brettanomyces'' cells even after a year or two of aging. In the case of ''Brettanomyces'', only a small population of surviving cells is enough to kick off a re-fermentation. For beers that have aged for a very long time in very sour conditions, fresh ''Brettanomyces'' or wine yeast can be pitched to ensure re-fermentation of the fruit.

===Changes To Alcohol Content===

~~Most~~ Unless very large amounts are added, most fruit does not greatly change the overall alcohol content of the beer that it is added to since most fruit with a high water content is within the 1.045-1.060 starting gravity range, or lower <ref>[http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Ben Rotter. "Fruit Data: Yield, Sugar, Acidity, Tannin". Improved Winemaking website. 2011. Retrieved 03/16/2018.]</ref>. Wine grapes are a notable exception to this, which have high starting gravities that produce 10-15% ABV wines. When adding fruit with average gravities to beer and allowing it to re-ferment, small changes to the ABV can occur based on the amount and type of the fruit, the format of the fruit, and the ABV of the beer. For example, if a fruit puree that has a typical gravity of around 1.045 is added to a 10% ABV beer, the more puree that is added then the more it will dilute the total ABV of the beer. Fruit concentrates and dried fruit may add more alcohol than when added in juice/whole fruit format because the water content of the fruit has been removed, although lower dosages of concentrate/dried fruit might result in only small or insignificant ABV increases. The gravity of whole fruit or juice can be fairly easily determined by using a refractometer. [http://sourbeerblog.com/a-guide-to-blending-sour-beer-with-fruit/ Matt Miller of Sour Beer Blog] provides a calculator that can help predict alcohol changes based on the gravity and quantity of the fruit (and beer), and [https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html Michael Tonsmeire of The Mad Fermentationist] provides a calculation as well.

See also:

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2818147458213450/ MTF thread on leads to machines that remove pits/stones from fruit for commercial breweries.]

===Prefermenting, Brining, and Other Pre-processing Methods===

:''Editor's note: This section was written by Matt Firetto and reviewed by Jeffrey Airman and Dr. Bryan Heit.''

====Overview of Fermented Fruits====

Performing a fermentation before introducing fruit to a beer can help provide more complex fruit flavors, and in many cases create new savory flavors not found in the raw fruit. Some of the most common fruit based fermented products are simple salt based "Lacto-fermentations" (pickling). These fermentations utilize naturally occurring ''Lactobacillus'' and other microbes on the fruits skin to ferment the fruit, while the salt helps to reduce yeast activity (both fermentative and oxidative yeast) and other harmful spoiling microbes. A common method calls for simply salting fruit at a rate of 2% by weight (20 grams salt for 1kg fruit) <ref>[https://www.splendidtable.org/recipes/lacto-blueberries René Redzepi and David Zilber. "Lacto Blueberries". The Splendid Table blog. Excerpted from The Noma Guide to Fermentation. 2018. Retrieved 05/18/2019.]</ref><ref>Dr. Bryan Heit. Private correspondence with Dan Pixley. 05/18/2019.]</ref>. General best practices for food based "Lacto-fermentations" should be followed such as: even salt distribution, minimizing oxygen contact with fruit, and fermentation temperatures at or slightly above room temperature. If the fruit does not release water to create a natural brine, a brine solution can be made to help ensure a more even distribution of salt and create a lack of oxygen in the fermentation vessel. Common fruits utilized for "Lacto-fermentations" include lemons, blueberries, cherries, pineapple, gooseberries, plums etc. Other spices or herbs can also be used to add additional flavors during fermentation. Similar to a brine, another method documented in "The Noma Guide to Fermentation" utilizes a honey/water/salt solution with fruit to produce a ''Lactobacillus'' fermented syrup flavored with fruit and/or spices <ref>[https://www.workman.com/products/the-noma-guide-to-fermentation "The Noma Guide to Fermentation". René Redzepi and David Zilber. Workman Publishing. October 16th, 2018.]</ref>.

====Resources For Fermented Fruits====

[https://www.workman.com/products/the-noma-guide-to-fermentation "The Noma Guide to Fermentation" by René Redzepi and David Zilber] includes detailed information on how to perform "Lacto-fermentations" and other fruit/vegetable based ferments. This book provides a general framework and guidelines that can work for a variety of fruits, with a focus on creating new flavors and experimenting rather than an exhaustive list of recipes. [https://www.wildfermentation.com/the-art-of-fermentation/ Sandor Katz] has also written several books on home fermentation that provide detailed information on a wide variety of fermented products including fermented fruits. [https://www.facebook.com/groups/143258836399455/ The Ferment All Things Facebook group] includes many posts of various fermented fruits and vegetables, and is a good source for ideas and guidance.

====Concerns When Utilizing Pre-fermented Fruits====

High salt content is one of the main concerns when utilizing "Lacto-fermented" fruit products, especially when used at the higher end of recommended fruiting rates. Some fermented fruits (ex Moroccan style preserved lemons) can have a significant amount of residual salt in the final product. Excess salt can be removed by simply washing off excess salt <ref name="Airman_MeadHouse">[http://www.themeadhouse.com/podcast/mead-house-episode-109/ Jeffrey Airman. The Mead House Episode 109. Retrieved 05/18/2019.]</ref>, or by soaking the fruit for a short time in clean water. Fermented fruit products can have a significantly different flavor profile compared to raw fruit, so fruiting levels may need to be adjusted depending on the intensity of the fermented fruit product and base beer.

Due to the wild and spontaneous nature of these types of ferments, various wild yeast and bacteria are typically present. Depending on a beer's residual sugars, these microbes may or may not be a concern. If this is a concern, fermented fruit can be heat pasteurized or frozen to help reduce the potential for these microbes to alter the beer <ref name="Airman_MeadHouse" />. If fermented fruits are introduced early in a beer fermentation, the overall yeast/bacteria character of the beer fermentation can be impacted.

====Other Alternative Processing and Fermentation Methods====

* Jamil Zainasheff recommends fermenting the fruit into a fruit wine using a ''S. cerevisiae'' strain in a separate fermenter. Doing so allows for a fast fermentation since fruit consists of mostly simple sugars, and allows the brewer to blend the fermented fruit wine into the finished beer at the desired proportions. This reportedly can produce "brighter" fruit character than fermenting fruit in sour beer for a longer period of time. The fruit would have to be in liquid format, and high sugar fruits such as wine grapes might need to be diluted with water first in order to ensure a quick fermentation. See comments by Zainasheff in [https://www.facebook.com/groups/MilkTheFunk/permalink/4183221418372707 this MTF thread] for more details.

* 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 <ref name="Airman_MeadHouse" />.

====Related Milk the Funk Facebook Group Posts and Other Links====

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2410834822278051/ Jeffery Airman of Paradox Brewing discussed some of these methods and comments include ideas and experience from others.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2644816718879859/ Brian Detweiler posted about "Lacto-fermented" blueberries and others provide examples of fermented fruits used in beers.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2727227413972122/ Addressing concerns of too much salt when used in beer.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1335647439796800/ DeWayne Schaaf posted about Umezuke (Japanese salt preserved plums).]

* [https://docs.google.com/spreadsheets/d/1yQ9m6-JUCwzkeDjd6bPyKU9B4Lc2M6acfGxxLyCA9OI/edit?usp=sharing Examples of fermented fruits in beers (Google Doc).]

*[https://www.escarpmentlabs.com/single-post/2019/12/10/Fermented-hot-sauce-keep-kahm-ferment-on Escarpment Labs blog article on kahm yeast.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]

* [[Wine|Carbonic maceration]]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/4232732406754941/ Thread about instant haze formation when blending wine with sour beer, and what to do to clear it.]

==Fruit varieties and usage suggestions==

* Black Currants - Finding black currant juice without added sugar can be difficult because of the juice’s high acidity. Keep this in mind when tasting the juice, as the amount of added acidity after refermentation can make the beer unpalatable <ref name="MTF_Thread"></ref>.

* Blackberries - Adds citric acidity; milder flavor compared to raspberries. Works well mixed with cherries. Can also add a lot of tannin character to a beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1377477275613816/ Thread on MTF regarding blackberries and tannins. 08/16/2016.]</ref>.

* Cascara (coffee bean fruit) - see [https://www.facebook.com/groups/MilkTheFunk/permalink/2270027496358785/ this MTF thread].

* Cherries - Both sweet and sour varieties of cherries are available. Generally sour cherries are used in beer, although sweet cherries have also been used with good results in sour beers. They are more difficult to find and to source some you may need to look into smaller local farmers or frozen or juice options. Varieties of sour cherries include Schaerbeekse (traditional in lambic), Montmorency, Balaton, Morello and Amarelle. The stones also produce some character and can add to the beer, so you may want to consider leaving the pits in with some or all of the fruit. Cherry pits also have a cyanide precursor (see Apricot, above); however given the success of many brewers using whole cherries in beer for decades or more, the levels of cyanide precursor in cherry stones may not be an issue. If you are concerned about it, then remove the stones from cherries when using whole fruit. See [[Glycosides#Cyanogenic_Glycosides|Glycosides]] for more information.

* Cranberries - Consider adding a some raspberries to go with the cranberries for added complexity <ref name="carver_cranberry"></ref>.

* Elderberries - Avoid using underripe elderberries (and elderberry leaves); they may contain cyanide precursors <ref>[http://nordicfoodlab.org/blog/2013/8/hydrogen-cyanide "Searching for cyanide". Nordic Food Lab. 09/05/2013. Retrieved 07/27/2016.]</ref>. Elderberries are very strong flavored <ref name="karnowski_elderrberry">[https://www.facebook.com/groups/MilkTheFunk/permalink/1830981766930029/ Mike Karnowski and Josh Hockley. Milk The Funk Facebook group post on elderberry usage. 09/24/2017.]</ref>. See also [http://wvmjack.com/Elderberries/ElderberriesHarvest.html WV Elderberries Wine Farm] for information on elderberry harvesting.

* Fuyu or American Persimmon - Works well with fruity ''Brettanomyces'' character. Allow fruit to get overripe, and then squeeze the fruit to remove from the skins, and press the flesh through a sieve to remove the seeds <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1886948014666737/?comment_id=1887134124648126&/reply_comment_id=1887137797981092&comment_tracking=%7B%22tn%22%3A%22R5%22%7D DeWayne Schaaf. MTF thread on persimmons. 11/17/2017.]</ref>. American and Fuyu are different species, and can have different qualities. See this [https://www.facebook.com/groups/MilkTheFunk/permalink/2905116476183214/ MTF thread] for general advice on persimmons.

* Grapefruit - Can be combined with zest (as can other citrus fruits). Use 5-10 grams of zest for ~5 gallons. Some prefer pink grapefruit <ref name="eisenberg_thread"></ref>.

* Grapes - Wine grapes are preferable for their depth of flavor compared to table grapes. Consider both the influence of the juice of the fruit as well as the potential to pull tannins and flavor/aroma from skins. Some homebrewers have experimented successfully with blending finished wine with beers, and for many brewers you will have much easier access to good wine than good wine grapes <ref name='Mad Fermentationist Riesling and Lambic'>[http://www.themadfermentationist.com/2010/02/blending-wine-and-lambic.html Mad Fermentationist blending wine and lambic]</ref> <ref name='Mad Fermentationist New Zealand saison'>[http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html Mad Fermentationist New Zealand saison]</ref>. If you are interested in sourcing quality grapes and you live in a wine region, make friends with your local wineries. It will probably be good for you even if grape requests do not bear fruit (see what I did there, that was pretty funny).

** [http://suigenerisbrewing.blogspot.com/2017/01/the-power-of-staged-fermentation-sour.html Bryan of Sui Generis Blog discusses fermenting with wild North American grapes.]

** [http://funkfactorybrewing.blogspot.com/2016/11/working-title-cervino.html Funk Factory's "Cervino"] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1471486296212913/?match=bGV2aSBmdW5rLGZ1bms%3D associated MTF thread].

** [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ Winemaker Dara ~~Rae~~ McMains ferments wines with ''B. anomala'', and other cross overs between sour beer and wine.]

** [https://www.facebook.com/groups/MilkTheFunk/permalink/1544096635618545/?match=Z3JhcGVzLGdyYXBl Thread on using wine grapes in sour beer, with links to other MTF threads.]

** [https://www.facebook.com/groups/MilkTheFunk/permalink/1424035697624640/?comment_id=2164237866937749&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Andrew Zinn from Wicked Weed gives details on how their grape sour beer is produced.]

** [https://www.facebook.com/groups/MilkTheFunk/permalink/1859229474105258/ Jeff Porn of Atom Brewing Company's simple method of removing stems from grapes.]

** [https://www.facebook.com/groups/MilkTheFunk/permalink/2297438706950997/ MTF thread on long contact time on grape skins.]** [https://www.facebook.com/groups/MilkTheFunk/permalink/2562780853750113/ MTF thread on grape skin contact time, amounts, and avoiding acetic acid production.]* Kiwi - Peel and dice or slice; optionally freeze. ~~Leave~~ Some brewers say leave out skins <ref name="MTF_Thread"></ref>, but other brewers report success with leaving the skins since the skins are edible. One easy way to remove the skins is to halve the fruit long-ways and then scoop out the fruit, separating it from the skin. See this [https://www.facebook.com/groups/MilkTheFunk/permalink/2793089500719246/ MTF thread].

* Kumquat - Can get too bitter if too many are used. It doesn't take much to get a nice citrus and rind character <ref name="eisenberg_thread"></ref>.

* Loquot - Leave out pits.

* Lychee - Not much yield when using whole fruit. Difficult to work with because it has a tough rind and large seed. Flavor can be subtle. Recommended to use juice or puree instead of whole fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1284047998290078/ Conversation about lychee fruit on MTF. 04/14/2016.]</ref>.

* Passion fruit - When using whole fruit, use the pulp only. Whole passion fruit can be expensive, so puree or pulp is a good option. [http://www.goya.com/english/product_subcategory/frozen-foods/fruit-pulps Goya Fruta brand] has been recommended at 1 package per gallon, and can be found at world markets (Asian and Latino groceries) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1466272273400982/?comment_id=1468257819869094&comment_tracking=%7B%22tn%22%3A%22R%22%7D Passion fruit recommendation from Alex Aguillon. 11/13/2016.]</ref>. Various members of MTF [https://www.facebook.com/groups/MilkTheFunk/permalink/3028097593885101/ have reported sulfur] production when using passion fruit in beer in general.

* Paw Paw - It can be burdensome to remove the flesh from the skins and seeds by hand. MTFer Mark W. recommends using a potato ricer for this <ref name='Paw Paw discussion on MTF FB page'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400852799942930/ Paw Paw discussion on MTF FB page]</ref>.

* Peaches - Some varieties of peaches are prone to bacteria spot, and these varieties are often treated with a copper based solution which can result in a metallic taste in beer. See [http://scottjanish.com/peaches-and-quinoa-sour/ this Scott Janish blog article].

* Pineapple - Leave the skins out. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/4359006897460824 this MTF thread].

* Prickly Pear - Difficult to process. Some advise burning the hairs off and leaving on the skins, however the skins may contribute a slight "pithy" character (some brewers report getting no pithy character by leaving on the skins). Some brewers blend into a puree, and use a food processor to remove the seeds. Others use a press to press out the juice and leave the skins/seeds behind. Others advise to cut them up, add a cup of water, and bring them up to 180°F, and then use a potato masher to mash them up. Hang in a hop sack to drain over night. They are high in pectin and mucilage, so using pectinase to help with clarity is an option (see using pectinase instructions below) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1590389987655876/ Conversation on MTF on prickly pear fruit. 02/20/2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1409578605737016/?match=cHJpY2tseSBwZWFy Conversation about prickly pear fruit on MTF. 09/17/2016.]</ref>.

* Quince - Very aromatic, but also has pectin haze. Also able to be used are Japanese flowering quince (Chaenomeles) <ref name="MTF_Thread"></ref>. Kristen England recommends using membrillo quince paste; cooking orletting fresh quince get overripte can help remove the high bitterness of the fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2086356058059264/?comment_id=2086376124723924&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Kristen England. Milk The Funk Facebook thread on using quince. 05/08/2018.]</ref>.

* Sea Buckthorn - Adds a lot of acidity; add less to more sour beers. Juicing tends to be the most popular approach. See quantities below <ref name="sea_buckthorn" />.

* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.

* Strawberry - It is thought that the seeds might carry a lot of p-coumaric acid, which can transform into 4-vinylphenol and 4-ethylphenol in the presence of ''Brettanomyces'', which tastes like plastic. Some people have had luck juicing strawberries and removing any seed or vegetal material (or using strawberry juice) to avoid plastic flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1300991233262421/?comment_id=1301153443246200&reply_comment_id=1301956473165897&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Discussion with James Sites on MTF regarding strawberries and 4EP precursor. 05/09/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1599245436770331/?comment_id=1599288443432697&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Kyle Pittser on MTF regarding the use of strawberries. 03/01/2017.]</ref>. To remove pulp and seeds, MTF members have advised using a [https://de.wikipedia.org/wiki/Flotte_Lotte flotte lotte], basket press, or Breville Juice Fountain Elite juicer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1624796030881938/ Ingo Janssen, Thomas Creighton, and Ryan Adam Bickley. Milk The Funk Facebook group. 03/24/2017.]</ref>. There have also been reports that removing the seeds did not remove the plastic phenol with the hypothesis that the strain of ''Brettanomyces'' used might play a role <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1989785807716290/?comment_id=1990127514348786&reply_comment_id=1990140754347462&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Tim Moriarty and Justin Amaral. Milk The Funk Facebook ~~gropu~~ group post on removing seeds ~~fro mstrawberries~~from strawberries. 02/15/2018.]</ref>. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2653654431329421/ MTF thread]. Phillip Emerson of Almanac Brewing Co reported getting no plastic off-flavor when using freeze dried strawberries. He also reported anecdotally that white skin seems to correlate to plastic off-flavors <ref>[http://www.thebrewingnetwork.com/sour-hour-episode-119/ Phillip Emerson. The Sour Hour Podcast, episode #119. 02/14/2020.]</ref> (~40 minutes in). Several brewers in MTF reported getting no plastic off flavors when using Oregon Fruit strawberry puree <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3532479380113584/ Several MTF members on using Oregon Fruit strawberry puree. Milk The Funk Facebook group thread. 05/25/2020.]</ref>.

* Tamarind - Provides an umami flavor that some people might not like <ref name="MTF_Thread"></ref>.

* Vanilla Fruit (Beans/Extract) - Organic/natural recommended for extract. Start at 1 teaspoon per 5 gallons of beer, and add more to taste. For whole beans, cut long ways and scrape out the insides, add entire bean. Balances well with acidity, and some have reported that it adds some mouthfeel to ''Brettanomyces'' based beers <ref name="vanilla1" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1639312752763599/ Milk The Funk Facebook thread on vanilla beans. 03/05/2017.]</ref>.

===Usage Suggestions===

"Contact time" in the table below is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''Brettanomyces'' can have a much shorter fruit contact time (generally 1-2 weeks). All contact times are assumed to be applied in secondary, and at the end of aging. Keep in mind that this is just a general guideline for usage amounts. Brewers should consider their base beer's characteristics such as abv, flavor profile, acidity levels, etc. when considering how much fruit to add. It is common for lambic brewers to age much higher fruit to beer ratios and then blend back with unfruited lambic to the desired g/L amount. If you are really trying to nail the perfect fruit amount, applying this sort of technique could be useful (assuming you have suitable beers around to blend back). This will allow you to try different blend ratios to determine the appropriate amount of fruit for your beer and desired outcome. In regard to fruit ratios, Belgians calculate fruit ratios by : Fruit ratio (g/l) = (KG of Fruit / (KG of fruit + liters of beer))*1000 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1186714508023428/?comment_id=1186801048014774&reply_comment_id=1187308741297338&comment_tracking=%7B%22tn%22%3A%22R2%22%7D MTF Facebook comment from Raf about fruiting ratios]</ref>. Maintain a temperature range from 65-75°F (18-24°C) during the fermentation of the fruit if possible, however temperature swings during fruit fermentation are generally more forgivable than when temperatures swing during primary fermentation. Fruit displacement isn't a huge concern; 10 pounds of fruit generally requires an extra gallon of ~~head space~~ headspace or 1200 grams of fruit requires around one liter of headspace (the exact volume depends on the volume of the fruit <ref~~>[https://en.wikipedia.org/wiki/Displacement_(fluid) Displacement (fluid). Wikipedia. Retrieved 05/05~~name="fruit_displacement_wikipedia" /~~2016.]</ref~~>). However, the fruit will usually re-ferment, causing a blow off, so allowing 10-20% of the total volume for extra headspace is a good idea. [http://www.aqua-calc.com/calculate/food-volume-to-weight This site] might assist with calculating the displacement volume of fruit. Maintain a temperature range from 65-75°F (18-24°C) during the fermentation of the fruit if possible, however, temperature swings during fruit fermentation are generally more forgivable than when temperatures swing during primary fermentation.

Fruit can be used for a 2nd steeping and second use of fruit can still provide flavor and color, but in a more subdued way than first use. Both Jester King and the Rare Barrel use fruit more than once, and Jester King reports preferring their second use fruit beers to their first due to more subtlety and balance<ref name='Jester King on the Sour Hour pt. 2'>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Sour Hour episode 15 - Jester King pt. 2]</ref> (~15 minutes in). Other breweries, including Cantillon<ref>[http://www.cantillon.be/br/3_102 Cantillon Kriek]</ref>, The Bruery, and Upright<ref>[http://www.ratebeer.com/beer/upright-special-herbs/224318/ Upright Special Herbs]</ref>, also report multiple conducting steepings of fruit, at least at one point if not currently.

Jay Goodwin from [[The Rare Barrel]] suggests using 42 lbs/oak barrel (0.7 lbs/gallon) as a good starting point for fruit puree <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-10/ The Sour Hour episode 10]</ref> (~22 minutes in). See also the Sour Hour Episode 70 with Breakside for a brief discussion of fruiting ranges, highlighting the wide range of ratios used and the importance of fruit variety and quality <ref>[http://www.thebrewingnetwork.com/sour-hour-episode-70/ The Sour Hour episode 70]</ref>(~47 min in).

Don't be afraid to experiment outside of these guidelines.

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Click here and comment on the MTF thread to add your recommendations to this wiki!]

* [https://www.google.com/~~webhp~~search?~~sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#~~q=pounds~~%20per%20gallon%20to%20grams%20per%20liter~~ +per+gallon+to+grams+per+liter Click here to convert pounds per gallon to grams per liter.]

{| class="wikitable sortable"

| Autumn Olive (Autumn Fruit) || || || 1-1.5 lbs/gal <ref name="MTF_Thread"></ref> || || 2 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||

|-

| Blackcurrant || 24-36 fl oz/gal <ref name="MTF_Thread"></ref> || 14oz - 20 oz of [http://www.currantc.com CurrantC™ concentrate] for 5 gallons of beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=2522669391094593&comment_tracking=%7B%22tn%22%3A%22R%22%7D Brian stephens. MTF Thread on fruit usage for black currants concentrate. 02/20/2019.]</ref> || || || || 3 weeks juice/6-8 weeks whole ||

|-

| Blackberry || || || || || 0.7-3 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || 350 g/l (2.9 lb/gal) Tilquin Mure

| Cantaloupe || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||

|-

| Cascara || || || || ~1 oz/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2270027496358785/?comment_id=2270373496324185&reply_comment_id=2270657979629070&comment_tracking=%7B%22tn%22%3A%22R%2315%22%7D Steve Brockman. Milk The Funk Facebook thread on cascara usage. 09/06/2018.]</ref> || || 3 days || |-| Cherry (tart or sweet) || 12-24 fl oz/gal || 4-8 fl oz/gal <ref name="MTF_Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Conversation on MTF about adding fruit to sour beer. 10/23/2015.]</ref> || 2+ lb/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1627340363960838/?comment_id=1627422790619262&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Zinn, Andrew. Milk The Funk Facebook group. 03/26/2017.]</ref> || 0.5-1.5 lbs/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1214254845269394/ MTF Thread by Eccentric Beekeeper on using dried cherries. 01/16/2016.]</ref> || 1-3.3 lbs/gal || 3 weeks juice/6-8 weeks whole <ref name="MTF_Thread"></ref>. Lambic brewers/blenders sometimes age longer (6-12 months)<ref name="raf_cherries">[https://www.facebook.com/groups/MilkTheFunk/permalink/1643348419026699/?comment_id=1643459055682302&reply_comment_id=1643490195679188&comment_tracking=%7B%22tn%22%3A%~~22R1~~22R3%22%7D Raf Soef. Milk The Funk Facebook group. 04/08/2017.]</ref> || 200 g/l (1.67 lbs/gal) Cantillon Kriek, 300 g/l (2.5 lbs/gal) Cantillon Lou Pepe Kriek, Oud Beersel Oude Kriek, 400 g/l (3.33 lb/gal)

|-

| Clementine || || || || || 1 lb/gal <ref name="eisenberg_thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1217483298279882/ Conversation with Derek Springer, Murray Sharp, Steve Holat, Brandon Jones, and Dara ~~Rae~~ McMains on MTF. 01/21/2016.]</ref> || 5 weeks <ref name="eisenberg_thread"></ref> ||

|-

| Coconut || || || || || || ||

|-

| Cranberry || 32 fl oz/5 gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180202708674608/?comment_id=1180204098674469&reply_comment_id=1180204535341092&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with James Sites on cranberry juice on MTF. 11/17/2015.]</ref>|| || || || 1 lb/gal <ref name="carver_cranberry">[https://~~www~~docs.~~facebook~~google.com/~~groups~~document/~~MilkTheFunk~~d/~~permalink/1177851645576381~~1eS22xBkquX4T9-jy-AWqKPyQadJSz-wfoK4rF6twHsg/edit?~~comment_id=1177863095575236&offset=0&total_comments=11&comment_tracking~~usp=~~%7B%22tn%22%3A%22R9%22%7D~~ sharing Conversation with Dustin Carver on MTF for cranberry usage. 11/16/2015.]</ref> || 6-8 weeks ||

|-

| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread"></ref><ref name="karnowski_elderrberry" /> || || || 6-8 weeks ||

|-

| Guava || || || 1-2 lbs/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||

|-

| Honeydew melon || || || 2-3 lbs/gal <ref name="honeydew">[https://www.facebook.com/groups/MilkTheFunk/permalink/2336273826400818/ Joshua Martinez, Sam Bates, John Rowley and Nathan Rice . Milk The Funk Facebook group thread on honeydew melon usage. 10/26/2018.]</ref> || || 4 lbs/gal <ref name="honeydew" /> || 3-4 weeks ||

|-

| Key Lime || 100mL/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1217483298279882/?comment_id=1217486538279558&reply_comment_id=1217504021611143&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Conversation with Richard Preiss on MTF regarding key lime juice. 01/21/2016.]</ref> || || || || || Added as priming sugar at bottling ||

| Loquat || || || || || 2 lbs/gal || 6-8 weeks ||

|-

| Mango || || || || || 18 fl oz / gal <ref name='Adi mango pulp discussion'/> (note that this resulted in significant loss of beer volume); 2 lbs/gal . 0.6 lbs/gal for entire fruit (pit, peel, etc.) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=2523753730986159&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kyle B Pearce. MTF thread on using mango. 02/20/2019.]</ref> || 6-8 weeks ||

|-

| Nectarine || || || || || 1-2 lbs/gal || 6-8 weeks ||

| Olallieberries || || || || || 3 pounds per gallon (maybe on the higher side but good)<ref name="MTF thread Trey">[https://www.facebook.com/groups/MilkTheFunk/permalink/1134131069948439/ MTF_Thread by Trey Rabinek]</ref> <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1176386925722853/ MTF follow up by Trey Rabinek]</ref>|| 2 months <ref name="MTF thread Trey"></ref> ||

|-

| Passion Fruit || || 250-500mL per 5 gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1466272273400982/?comment_id=1466277133400496&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation about passion fruit concentrate on MTF. 11/11/2016.]</ref> || 0.5-1.0 lb/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2064185510276319/?comment_id=2064192346942302&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Steve Haumschild, Neil Caron, and John Rowley. Milk The Funk Facebook thread on passionfruit puree. 04/18/2018.]</ref> || || 0.5-1 lbs/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1466272273400982/?comment_id=1467196853308524&reply_comment_id=1467826069912269&comment_tracking=%7B%22tn%22%3A%~~22R~~22R0%22%7D Conversation with Allen Stone on passion fruit usage. 11/12/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167488763279336/?comment_id=1167496586611887&offset=0&total_comments=5&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Manny Jannes and Kristopher Johnson (Green Bench brewer) on passion fruit additions on MTF. 10/22/2015.]</ref> || 6-8 weeks ||

|-

| Paw Paw (pawpaw) || || || || || >1 lb/gal (flesh only) <ref name="MTF Paw Paw Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1400852799942930/ MTF Paw Paw thread from 8-Sept-2016]</ref> || > 2 weeks (at ~1lb/gal)<ref name="MTF Paw Paw Thread"/>||

| Pear || || || || || || 6-8 weeks ||

|-

| [https://en.wikipedia.org/wiki/Dried_lime Persian Lime (loomi/dried lime/black lime)] || || || || ~1 lime per gallon, or less <ref>[https://www.facebook.com/groups/MilkTheFunk/# posts/1498579683503574/?comment_id=1498669483494594&reply_comment_id=1498932056801670 Conversation with Caroline Whalen Taggart on MTF regarding Persian limes. 12/06/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1678989055462635/ Tips from various brewers on using black lime on MTF. 05/07/2017.]</ref> || || One quarter added during boil, rest added to secondary for 6-8 weeks (or all added to late boil, or all added to secondary) || [http://www.uprightbrewing.com/uploads/9/1/9/6/9196638/saison_vert_with_label.pdf Upright Brewing Saison Vert].

|-

| Pineapple || 1.36 - 2 litres per 20 litres of beer (Dole sugarless)<ref>Richard Sigesmund. Private correspondence with Dan Pixley. 10/06/2020.</ref> || || 2 lbs/gal (skins on)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=4676369612391216 Lars Meiner. Milk The Funk Facebook group post about pineapple usage. 06/06/2021.]</ref> || || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||

|-

| Plum || || || || || 2-3 lbs/gal<ref name="MTF Plum Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1406234156071461/ MTF thread about plums, 14-Sept-2016]</ref> || Some prefer shorter contact (1-2 weeks) and higher rate, others suggest longer contact (3+ months) and lower fruiting rates<ref name="MTF Plum Thread"/> || 250g/l (2 lbs/gallon) Tilquin Quetsche (contact time of 4 months)<ref>[https://www.facebook.com/permalink.php?story_fbid=960118040712844&id=124028207655169 Tilquin Facebook Post 22-Sept-15]</ref>

Over time, most beer will clear eventually. However, there are methods for clearing fruited beer quicker and perhaps to a greater degree than natural conditioning.

===Filtering===

Some types of fruit and/or brewing systems may require filtering. One option is to use a filter, such as a [http://www.gwkent.com/lenticular-filter-housing.html GW Kent Lenticular Filter Housing], a [https://www.facebook.com/groups/MilkTheFunk/permalink/1885713198123552/?comment_id=1885813361446869&reply_comment_id=~~1886000901428115~~1886002331427972&comment_tracking=%7B%22tn%22%3A%22R%22%7D steel housing bag filter](see also [https://www.gwkent.com/sanitary-bag-filter-2.html this bag filter from GW Kent]), or an [https://www.brewershardware.com/Wort-Strainers/ inline filter]. If a filter like this is going to be used as the primary filter, it is advised to use two that can be split off so that one can be cleaned while the other continues to run (see [https://www.facebook.com/groups/MilkTheFunk/permalink/1819872038041002/?comment_id=1819878638040342&comment_tracking=%7B%22tn%22%3A%22R9%22%7D this MTF thread showing Casey Brewing's setup]). [https://www.facebook.com/groups/MilkTheFunk/permalink/1753001588061381/?comment_id=1753144258047114 Brandon Jones of Yazoo Brewing Co. uses a stainless steel scrubby] secured by a stainless worm clamp on the end of a bulldog for racking fruited beer (only good for a few barrels; he recommends a more robust filter for larger operations) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1753001588061381/?comment_id=1753144258047114 Brandon Jones. Milk The Funk Facebook thread on filtering beer out of barrels. 07/11/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/2261892863838915/ Marek Mahut extended this idea] by putting the scrubby into the site glass <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2261892863838915/ Marek Mahut. Milk The Funk Facebook thread on filtering fruit from beer. 08/31/2018.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/2369428343085366/ Chad Ramey adapted this method] for the homebrew scale using a homebrew-sized stainless racking cane. Fruit can also be bagged in a mesh bag to help with filtering. [https://www.facebook.com/groups/MilkTheFunk/permalink/2396394180388782/?comment_id=2398607470167453&reply_comment_id=2398929460135254&comment_tracking=%7B%22tn%22%3A%22R%22%7D Gabe Slagle reported good results with fitting a homebrew-sized mash tun false bottom lined with a gasket] into the bottom of his conical fermenters as a way to filter fruit, with the only downside being that he has to shovel the fruit out through the manway (he also recommeneded using an inline filter to catch smaller debree). On a homebrew level, using any system that is designed to filter dry hops from the fermenter should also work for filtering fruit. Examples include using a fine mesh bag on either the receiving or exiting end of a siphon, using a 300 micron stainless steel [https://utahbiodieselsupply.com/brewingfilters.php "Dry Hopper for Glass Carboys"] which fits over the receiving end of most homebrew auto-siphons, or a [http://www.homebrewing.org/Corny-Keg-Dip-Tube-Screen_p_2091.html corny keg dip tube screen] (also fits on steel racking canes <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1815435371818002/?comment_id=1815447721816767&comment_tracking=%7B%22tn%22%3A%22R%22%7D Matthew Smylie. Thread on MTF about filtering fruit. 09/08/2017.]</ref>). Filtering may not remove haze from pectin. Some brewers believe that pectinase can help with getting the fruit to separate from the beer <ref name="Loijos_Sites">[https://www.facebook.com/groups/MilkTheFunk/permalink/1377477275613816/?comment_id=1378484418846435&reply_comment_id=1378916612136549&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Alex Loijos and James Sites on pectinase usage. 08/17/2016.]</ref>. ~~For filtering fruit that has been added directly to~~ Fruit can also be bagged in a ~~barrel, Brandon Jones advises securing a stainless steel scrubby~~ mesh bag to help with filtering if the end of a barrel racking cane using a stainless worm clamp <ref>[https://www.facebook.com/groups/MilkTheFunk/?comment_tracking=%7B%22tn%22%3A%22R3%22%7D Brandon Jones. Milk THe Funk Facebook group. 07/11/2017.]</ref>fermenter's opening is wide enough to accomidate it (non-carboy shaped fermenters).

See also :* [https://www.facebook.com/groups/MilkTheFunk/permalink/1799332343428305/?comment_id=1799608086734064&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Nate Ferguson's guide to filters for commercial brewers (pending an actual write up for the wiki)].* [https://www.facebook.com/groups/MilkTheFunk/permalink/2423419921019541/ MTF thread on designing fruiting tanks with filters/false bottoms.]

===Removing Haze===

Different types of fruit contain differing levels of pectin, which cause haze. One option, and perhaps the preferred option for both commercial and homebrewers, is to use pectic enzyme (more formally called [https://en.wikipedia.org/wiki/Pectinase pectinase]). Pectic enzyme is available from brewing supply retailers, and is available in both powdered and liquid format. The liquid format tends to be easier to use, and requires less of it to work. Add the pectic enzyme when adding the fruit (before re-fermentation of the fruit) if possible, but the pectic enzyme can be added after the fruit ferments as well. Pectic enzyme is sensitive to ethyl alcohol, so a 50-100% increase in the dosage that the manufacturer recommends may be needed when adding it to an alcoholic beverage. Using this much pectic enzyme should not contribute a flavor difference or impact the health safety of the beer. The beer should clear in a matter of weeks at the most <ref name="MTF_Haze">[https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/?comment_id=1285524264809118&reply_comment_id=1285545981473613&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with James Sites and Nick Moench on MTF. 04/15/2016.]</ref>. Some brewers believe that the use of pectinase also helps improve the quality of the fruit flavor <ref name="Loijos_Sites"></ref>. Another option is to try to use [https://bsgcraftbrewing.com/biofine-clear-1-l BSG Biofine® Clear] after the beer has fully extracted the fruit. Be sure to cold crash the beer down as close to 0°C as possible when using this product. Use a higher dosage if the beer is not clarifying. This product should produce clear beer in most circumstances, however, there have been reports of it not clearing up pectic haze <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1285510701477141/?comment_id=1285527084808836&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Ehren Schmidt and Daniel Addey Jibb on MTF. 04/16/2016.]</ref>.

~~Another option is to try to use~~ See also:* [https://~~bsgcraftbrewing~~www.facebook.com/~~biofine-clear-1-l BSG Biofine® Clear] after the beer has fully extracted the fruit. Be sure~~ groups/592560317438853/?multi_permalinks=4867859459908896 MTF thread on how to ~~cold crash the beer down as close to 0°C as possible when using this product~~use pectic enzyme. ~~Use a higher dosage if the beer is not clarifying. This product should produce clear beer in most circumstances, however there have been reports of it not clearing up pectic haze <ref>~~]* [https://www.facebook.com/groups/MilkTheFunk/permalink/~~1285510701477141~~2395599950468205/~~?comment_id=1285527084808836&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation~~ MTF thread on mixing fruit wine with ~~Ehren Schmidt and Daniel Addey Jibb on MTF. 04/16/2016~~sour beers, which creates a oddly thick protein precipitation effect, possibly due to ellagitannins.]~~</ref>.~~

==See Also==

===External Resources===

* [https://offers.my-vb.com/fr/livre-blanc-de-la-fruitologie-integral "The Book of Fruitology - full version The Book of Fruitology".]

* [https://offers.my-vb.com/en-us/download-beer-usage-table Boiron's Fruit Brewing Guide.]

* [http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Table of fruits with starting gravities, TA, pH, and tannin.]

* [http://phenol-explorer.eu/foods Phenol Explorer website for various foods.]

* [http://www.craftcommander.com/brewing/2016/6/21/fruit-refermentation Tips from Chad Yakobson of Crooked Stave, Walt Dickinson of Wicked Weed, and Jeffrey Stuffings of Jester King.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1456770341017842/ MTF Thread on adding wine to beer (homebrew).]

* [http://funkfactorybrewing.blogspot.com/2016/11/punch-down-beer.html "Punch Down Beer", blog article on Funk Factory Guezeria on fruiting in an upright barrel and punching down the fruit.]

* [http://sourbeerblog.com/a-guide-to-blending-sour-beer-with-fruit/ "A Guide to Blending Sour Beer With Fruit" by Matt Miller; includes ABV and TA calculators for fruit additions.]

* [http://dev.bjcp.org/newsletter/entering-sour-fruit-beers/ Gordon Strong's article on which category to enter fruited "Berliner Weisse", "lambic", and sour beers into BJCP competitions.]

* [https://www.ttb.gov/formulation/which-alcohol-beverages-require-formula-approval-beer-and-malt-beverages-mbev TTB Approval Formulation wizard.]

* [https://www.homebrewersassociation.org/seminar/fruit-fruit-fruit-a-practical-guide-to-modern-fruit-brewing-techniques/ "Fruit, Fruit, Fruit! A Practical Guide to Modern Fruit Brewing Techniques" by Bret Kollmann Baker from Urban Artifact at HomebrewCon 2023.]

==References==

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