oregon fruit question

Wanted to know how some of these oregon fruit cans taste with beer. Is there some flavours out there that don't taste right with beer? The flavours i'll be using in the near future would be blackberry,blueberry,and cherry, Just want some input.

Thanx :rockin:

 

Actually, Oregon fruit puree is very popular in homebrewing and is actually probably the most consistent way to add fruit to your brews. I'd say those fruits you've described there would be great in a few styles. I'd use the cherry in say a porter or a stout and the others would be great in a wheat or a blonde ale. A typical rule of thumb is put fruits in beers that sound like they would be good with that and have little hop presence to compete with the fruit flavor. For example, a chocolaty stout would be good with cherries (chocolate covered cherry). I believe with those purees, the best way to use them is to just add a can or two into the secondary and let the brew sit on the fruit until you get the flavor you desire.

 

I've used them. Sanitize your blender, puree the bejeezus out of them, then dump them in. I put them in the primary, but wait until initial fermentation winds down. You could also put them in a secondary.

Fermentation will start again, so it will add some time to your process, and up the ABV. Otherwise, what HalfPint said.

 

Yeah, pureeing them is not a bad idea, but make sure you use a bag or something over the tip of your siphon so you make sure not to suck a bunch of junk up.

 

I have used Oregon fruit puree twice, both batches wound up going down the toilet. I believe that both cans may have been spoiled, but being as they do not put an expiration date on their products there is no way to tell until you open the can. My advise is to smell and taste the puree prior to dumping it in your beer. If it doesn't smell and taste like fresh fruit then don't use it.

 

Thanx for the input guys

 

I made a wheat beer (2.5 gallon batch) and used 1 can each of Oregon blackberry and raspberry. The tartness of the fruit comes through, but not as much as you would think. I would suggest 1 can per gallon as a starting point.

and I think making a puree of the berries helps with flavor extracting. sure, more to sanitize and greater chance to make a mess, but IMO, worth the effort

 

All Oregon fruit is, is fruit. With that said, I'd still do the general 1.5-2lbs of fruit per gallon of beer.