Difference between revisions of "Soured Fruit Beer"

From Milk The Funk Wiki
Jump to: navigation, search
Line 37: Line 37:
 
! Fruit !! Juice !! Concentrate !! Purée !! Dried !! Whole !! Contact Time* !! Notes
 
! Fruit !! Juice !! Concentrate !! Purée !! Dried !! Whole !! Contact Time* !! Notes
 
|-
 
|-
−
| Tart Cherry || 5-10 fl oz/gal || || 0.5 lb/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> || || 1-2 lbs/gal || 6-8 weeks || Optional: leave pits in for some or all fruit.
+
| Tart Cherry || 12-24 fl oz/gal || || 0.5 lb/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> || || 1-2 lbs/gal || 3 weeks juice/6-8 weeks whole <ref name="MTF_Thread"></ref> || Optional: leave pits in for some or all fruit.
 
|-
 
|-
−
| Raspberry || || || || || 1-2 lbs/gal || 6-8 weeks ||  
+
| Raspberry || || || || || 1-2 lbs/gal || 6-8 weeks || Advice: use a fine-mesh bag for whole friot or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging.  Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>.
 
|-
 
|-
 
| Apricot || || || || || 1-2 lbs/gal || 6-8 weeks ||  
 
| Apricot || || || || || 1-2 lbs/gal || 6-8 weeks ||  
Line 49: Line 49:
 
| Blueberry || || || || || 2-3 lbs/gal || 6-8 weeks ||  
 
| Blueberry || || || || || 2-3 lbs/gal || 6-8 weeks ||  
 
|-
 
|-
−
| Blackberry || || || || || 2-3 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || Adds citric acidity; milder flavor compared to raspberries.  Works well mixed with cherries.   
+
| Blackberry || || || || || 0.7-3 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || Adds citric acidity; milder flavor compared to raspberries.  Works well mixed with cherries.   
 
|-
 
|-
 
| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||  
 
| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks ||  
Line 68: Line 68:
 
|-
 
|-
 
| Zante Currant || 5-10 fl oz/gal || || || 0.2-0.4 lbs/gal || || 4-8 months <ref>[http://russianriverbrewing.com/brews/consecration/ Russian River Consecration Description.  Retrieved 10/21/2015.]</ref> ||  
 
| Zante Currant || 5-10 fl oz/gal || || || 0.2-0.4 lbs/gal || || 4-8 months <ref>[http://russianriverbrewing.com/brews/consecration/ Russian River Consecration Description.  Retrieved 10/21/2015.]</ref> ||  
 +
|-
 +
| Black Currant || 24-36 fl oz/gal <ref name="MTF_Thread"></ref> || || || || || 3 weeks juice/6-8 weeks whole || 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>.
 
|-
 
|-
 
| Passion Fruit || || || || || 1-1.5 lbs/gal <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 || When using whole fruit, use pulp only.
 
| Passion Fruit || || || || || 1-1.5 lbs/gal <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 || When using whole fruit, use pulp only.
Line 87: Line 89:
 
| Loquat || || || || || 2 lbs/gal || 6-8 weeks || Leave out pits.
 
| Loquat || || || || || 2 lbs/gal || 6-8 weeks || Leave out pits.
 
|-
 
|-
−
| Fuyu Persimmons || || || 2.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 12 weeks <ref name="MTF_Thread"></ref> || Works well with fruity ''Brett'' character.
+
| Mango || || || || || 2 lbs/gal || 6-8 weeks ||
 +
|-
 +
| Fuyu Persimmons || || || 2.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 12 weeks <ref name="MTF_Thread"></ref> || Works well with fruity ''Brett'' character.
 
|-
 
|-
 
|}
 
|}

Revision as of 15:00, 23 October 2015

The acidity and fruity characteristics in many mixed-fermentation beers make them good candidates for fruit additions. It is not recommended to put fruit into a beer to cover up some major flaw or off character. Fruit can complement a good beer but it will likely not fix problems. Quality fruit is expensive and you'll want to start from a good base if you are going to invest the time and money in good fruit for a beer.

2nd steepings - ref Jester King, Upright, Rare Barrel...

Fruit Varieties

  • Cherries
  • Raspberries
  • Plums - Tilquin keeps ages lambic on plums for 4 months for their Quetsche Tilquin Facebook Post 22-Sept-15
  • Apricots
  • Peaches
  • Grapes -
  • Rhubarb - I know, it's not a fruit. Too bad. We're going to give you some suggestions here anyway.

Aging Vessels

In wood or steel (or glass or plastic)?

Forms of Fruit

(in progress)

Fruit is available to the brewer in multiple different forms.

  • Whole or sliced fresh -
  • Whole or sliced frozen - Freezing fruit has a few main potential benefits. First, freezing fruit helps to break down cell walls, which may make the fruit easier to access for yeast and bacteria in the beer. Freezing fruit can also knock back the microbes present on the fruit. Note however that freezing does not kill all the microbes on the fruit. Finally, freezing fruit allows the brewer (especially the homebrewer) to take advantage of local and seasonal fruits when they may not have a use ready for those fruits in season. IQF - Individually quick frozen ref Jester King
  • Pureed fresh
  • Aseptic puree
  • Concentrates and extracts

Methods of Adding

(in progress)

Amount Suggestions

Fruit Juice Concentrate Purée Dried Whole Contact Time* Notes
Tart Cherry 12-24 fl oz/gal 0.5 lb/gal [1] 1-2 lbs/gal 3 weeks juice/6-8 weeks whole [1] Optional: leave pits in for some or all fruit.
Raspberry 1-2 lbs/gal 6-8 weeks Advice: use a fine-mesh bag for whole friot or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh [1].
Apricot 1-2 lbs/gal 6-8 weeks
Nectarine 1-2 lbs/gal 6-8 weeks
Strawberry 0.5-1 lbs/gal [1] 2-3 lbs/gal 6-8 weeks
Blueberry 2-3 lbs/gal 6-8 weeks
Blackberry 0.7-3 lbs/gal [1] 6-8 weeks Adds citric acidity; milder flavor compared to raspberries. Works well mixed with cherries.
Elderberry 0.5 lbs/gal [1] 6-8 weeks
Plum 2-3 lbs/gal 6-8 weeks
Peach 0.5-2 lb/gal [1] 1-2 lbs/gal 6-8 weeks
Rhubarb 0.5 lb/gal [1] 6-8 weeks
Pear 6-8 weeks
Guava 1-2 lbs/gal [1] 6-8 weeks
Grape (Table)
Grape (Wine)
Zante Currant 5-10 fl oz/gal 0.2-0.4 lbs/gal 4-8 months [2]
Black Currant 24-36 fl oz/gal [1] 3 weeks juice/6-8 weeks whole 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 [1].
Passion Fruit 1-1.5 lbs/gal [3] 6-8 weeks When using whole fruit, use pulp only.
Autumn Olive (Autumn Fruit) 1-1.5 lbs/gal [1] 2 lbs/gal [1] 6-8 weeks found in eastern US
Pomegranate 8 fl oz/gal [1] 6-8 weeks
Pineapple 1 pineapple/gal [1] 6-8 weeks Chopped; leave skin out
Cantaloupe 0.5 lb/gal [1] 6-8 weeks
Prickly Pear 0.5 lb/gal [1] 6-8 weeks
Apple 0.5 lb/gal [1] 6-8 weeks
Watermelon 64 fl oz/gal [1] 6-8 weeks
Loquat 2 lbs/gal 6-8 weeks Leave out pits.
Mango 2 lbs/gal 6-8 weeks
Fuyu Persimmons 2.5 lbs/gal [1] 12 weeks [1] Works well with fruity Brett character.
* Contact time is for mixed fermentations with Brettanomyces. Kettle sours or beers that do not contain live Brett 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. The base beer's characteristics such as abv, flavor profile, acidity levels, etc. should be taken into consideration when considering how much fruit to add.

See Also

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 1.13 1.14 1.15 1.16 1.17 1.18 1.19 1.20 Conversation on MTF about adding fruit to sour beer. 10/23/2015.
  2. ↑ Russian River Consecration Description. Retrieved 10/21/2015.
  3. ↑ Conversation with Manny Jannes and Kristopher Johnson (Green Bench brewer) on passion fruit additions on MTF. 10/22/2015.
Retrieved from "http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&oldid=3010"