The Fun in Adding Fruit to Beers

The Fun in Adding Fruit to Beers

Adding fruit to your beers might seem like a reasonably specific
task to accomplish. But the considerable process involved with the job might
be challenging. This is because if you mix two wrong mixtures of fruits, the microorganisms
contained inside the fruit or beers might give you an unappealing colour or
taste. The choice of fruits, the time you need to add them and the whole
process is quite intricate to plan. Once you know the process of fermentation,
you should be able to apply the same with any beers. Many beer manufacturers
who put fruit in beers often trial and error during their process, alas, some
beautiful beers are achieved.

Choosing Your Fruits

Before you start adding random fruits to the homemade brew, you need to pick a
flavour/fruit. The most common options are cherry, Apricot, Raspberry, Peach,
Lemon etc. After choosing your preferred type of fruit, you need to determine
what form your fruit flavour is going to be in either juice or fresh fruit. Some
people say that fresh fruit is the best and only option, but it depends on your
sense of taste and what you prefer in your beers. Adding fruit juice can also
be easier processed as any packaged or bottled juices have already been rid of
all bacteria and won’t cause any disgusting mixtures, colours and flavours. No
rule instructs explicitly for you to put a particular type of fruit in your brew and how
much ever you want. The number of fruits needed will be determined on two
things; how you like your beers or depending on the base of the beer. The best
way of finding your preferred is to keep experimenting with different types of
fruits and beers, to find that perfect balance right in the middle.

Most suitable time to add the fruits

You might make the common mistake of adding fruit to the
beer during the ‘boiling stage’ as it might help to kill some of the microorganisms,
but they won’t. Because while boiling fresh fruit, the fruit might release a
natural sweet substance called ‘Pectin’ which might continue to cloud the beer
and change the flavour of the entire beer either negatively or positively. The
fruits might add some fermentable sugar in the wort which can usually tend to
throw off your sugar balance. Typically, most fruits will be wafted away due to
the rigour during the fermentation, and all that remains will be duplicates of
wine-like fruits due to the fermented sugars in the nuts.

Making the Beer Presentable and Appetizing

Fruit beers are most satisfactory due to their colours.
Fruit beers are mostly produced in transparent colours as they are best
presented this way. One of the several ways to do this is to store your fruit
beer in a cold environment for a few weeks – but for best results for 1-2
months – after kegging or bottle refermentation. While this process, most of chill
haze and yeast would’ve settled out of the beer. In bonus, the exotic fruit’s
flavours would’ve had enough time to blend with the base beer flavour entirely
and thoroughly. Chill haze, the beer brewing industry’s enemy although reducing
the amounts of chill haze first, to begin with, can help develop your fruit
beer faster.

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