Fruit Beers

[P_Ribbs]

Fruit beers or fruit influenced beer has been a big topic on here lately and I'm curious everyone's thoughts on whole fruits vs purées. I'm going to do an amber ale with a fruit in the secondary and do not want to do an extract. Curious what's worked for you all!


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[timrox1212]

I've done both whole fruit and puréed. And I love the puréed I would never do a whole fruit again. You get so much more juice/color/flavor out of the purée. I did a side by side of a raspberry ale with whole fruit and with purée, everyone agreed on purée was a better beer.


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[P_Ribbs]

I've done both whole fruit and puréed. And I love the puréed I would never do a whole fruit again. You get so much more juice/color/flavor out of the purée. I did a side by side of a raspberry ale with whole fruit and with purée, everyone agreed on purée was a better

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When did you add it?



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[timrox1212]

I do 5lbs of frozen fruit for 4 gallons beer end result gets you to 5 gallons. Purée it up and add it to the secondary for minimum 2 weeks.


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[Beernik]

I've used both, but I prefer using fruit. However, peeling and pitting 5lbs of fruit (like peaches) can be tedious.

Last night I made a melomel. I prepped and puréed the fruit myself.

 

[L0-FI]

(New Member - first post!)

I have a big berry wheat ale in secondary right now. (1.082 before fruit) It's the first time I've added fruit to a batch and am curious how it will turn out. I never thought of adding the fruit pureed. Im sure it would taste different (and easy to pitch)! I'll keep that in mind.

5#'s of frozen black/blue/rasp/strawberries pitched to secondary after a violet 2wk primary ferment in a 6.5gal. So my 5gal 'aim' + fruit yielded the perfect amount for my 5gal secondary.

Any special prep involved to 'sanitize' fresh fruit? Or just wash, peel, pulse, repeat? I did the frozen approach because I assumed it'd be less 'risky'

 

[P_Ribbs]

Has anyone tried using an amber ale as a base for a fruit beer? I am thinking I'll be doing that to get a little more body than I get with a wheat ale.


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[timrox1212]

Amber ale sounds good to me. I brew a raspberry vienna lager which is somewhat like an "amber" lager. It's my house beer I always have on tap.


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[P_Ribbs]

I was thinking about the ruby from mcmenamins out in the northwest, does anyone know what the base is for that beer?


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