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Old 01-17-2008, 04:06 AM   #11
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I'm not Belgian enough to post in this thread.

And I'm OK with that.

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Old 01-17-2008, 04:31 PM   #12
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Quote:
Originally Posted by joed123
*ahem*...gentlemen...are we not forgetting Aprihop??

http://www.dogfish.com/brewings/Seas...p/14/index.htm

Its a delicious fruit IPA...almost more like an american pale ale (sierra nevada) in terms of not-too-crazy hoppiness, but the fruit is also subtle and the pairing is, to quote the british announcers for soccer games, "absolutely sublime."

I suggest a little bit of a tart fruit...mess around, experiment!
Absolutely, this is actually one of the best IPA's I've ever brewed. The addition of fresh (pureed) apricots to the IPA is outstanding. Along with a decent malt backbone, all three compliment each other very well. You get the apricot flavor right at the front end and it's slowly changes into the cascades flavor. They really enhance each other.

I would say add a few lbs of apricots to your IPA. If not apricots, you may want try a similar fruit.

By the way, Zymurgy ran the clone (given by the brewer) for Aprihop a few years back.
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Old 01-17-2008, 04:54 PM   #13
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If you really want to use fruit in a beer, try either sour pie cherries or rasberries. Historically, I have brewed wheat beer with fruit; not an IPA. The rasberries have a much more pungent flavor with the rasberry tartness...not a lot of hops are needed. I have used many types of cherries, and the only one that has prevailed are the sour pie cherries. They can be hard to find depending on where you live. I bought an 8lb frozen bucket, and this was plenty...in a wheat beer.

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Old 01-18-2008, 12:32 PM   #14
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Quote:
Originally Posted by joed123
*ahem*...gentlemen...are we not forgetting Aprihop??
For sure! After having the DFH Apricot IPA I made a couple of batches of my own last spring; differently of course than DFH (and in my opinion much better).

For a 5g batch, I made a simple, yet delicious, extract/specialty grain IPA, and let it do its thing in primary for 1.5 - 2 weeks. I then pitted 2-3 pounds of fresh apricots (about 20 apricots), pasturized them, and added them to an empty secondary fermentor. I racked the IPA from primary on top of the pasturized apricots, and let them sit in my fermentation closet for 1.5 months. Then bottled.

This beer was the favorite brew of every IPA fan in my community. It's a bit more pricey to make, but well worth it.

-5gB-
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Old 01-18-2008, 12:39 PM   #15
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When I was at the GABF this year I met some brewers from a small brewery in Wisconsin who did an IPA with Mango. IT WAS INCREDIBLE! I am going to try it.

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Old 01-18-2008, 12:42 PM   #16
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Pirate Ale...

Really?! I was totally thinking about doing that too especially since apricots are not in season currently.

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Old 01-21-2008, 06:12 PM   #17
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And it was good.

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Old 01-21-2008, 06:36 PM   #18
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Use all amarillo and simcoe and dryhop with each. You'll get a nice grapefruit like flavor just from the hops.

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Old 01-24-2008, 09:10 PM   #19
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It's not a fruit, but Alaskan Brewing Company has an awesome Jalapeno Imperial IPA on tap here. The spiciness really compliments the bitterness in that brew

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Old 11-30-2012, 07:48 PM   #20
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One of the best beers I have ever brewed so far and it was a complete experiments was our blackberry IPA. we added almost 5 pounds of fresh picked blackberries to the secondary and let is sit for about 3 weeks. One possibility as to why it was so good was because we did not add our first bit of hops until 30 minutes into the boil.

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