Changes
From BrewWiki
/* Methods */
* '''High 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.
* '''pureePuree''' - 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.
* '''Dried''' - Dried fruit can be pasteurized, but it should never be assumed. Only add dried fruit that has been pasteurized or that you intend to treat yourself. while it's not as potent as fresh or frozen alternatives, it can be safer if you know what you're doing.
* '''Zest''' - Zest is including the rind of a fruit into a beer. Zest can be added at any stage. Since many sources of this have had long exposure to the elements, make sure the source is washed and treated for microbes.
