Changes
From BrewWiki
/* Methods */
* '''Microwave''' - While this method will destroy a good number of microbes, the brewer runs the risk of releasing pectin from the fruit and destroying enzymes that give the fruit flavor and aroma.
* '''Freeze''' The most popular way to add fruit for a homebrew is to freeze the fruit and add it to secondary fermentation. Freezing does two things, it puts the microbes to sleep, making it hard for them to wake up and compete with the yeast for food. Second, it can burst the cell walls of the fruit releasing more flavor from the skins. While there is a minute rate of infection for this method, it keeps the fruits' natural enzymes and bacterium alive long enough to contribute significant flavor.
* '''UV lightHigh Tech''' Some newer brewers have been known to use gamma (xray) or UV or other high-tech methods to treat fruit. This method can keep the fruit flavors in tact but can let some more aggressive microbes to slip through.
* '''Cook and Smoke''' - cooking can change the taste of your fruit in similar ways that boiling does. However a Brewer cooks fruit in an attempt to infuse the fruit with a baked or smokey flavoring.
* '''puree''' - Puree is one of the most efficient ways to get flavor into a brew. While it is the preferred method for fresh and frozen fruit, it can cloud up a beer if it is not filtered before bottling.
