Fruit - Revision history

Jthaworth: Added category

2016-03-20T16:17:20Z

Added category

← Older revision		Revision as of 16:17, 20 March 2016
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	====Watermelon====		====Watermelon====
	Ripe and overripe watermelon can add a subtle creamy flavor to a beer. 5-6 pounds of melon per gallon. Extract will give more of a watermelon flavor. Adding a rind will sour up the beer.		Ripe and overripe watermelon can add a subtle creamy flavor to a beer. 5-6 pounds of melon per gallon. Extract will give more of a watermelon flavor. Adding a rind will sour up the beer.

			[[Category:Ingredients]]

ThePell: Replaced 'do' with 'due'

2011-02-26T14:19:17Z

Replaced 'do' with 'due'

← Older revision		Revision as of 14:19, 26 February 2011
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	====Peach====		====Peach====
	A poor choice for beer flavoring do to the very subtle flavor. The peach may not even be noticed in a brew. A brewer should use extract or additives when possible. See apricot.		A poor choice for beer flavoring due to the very subtle flavor. The peach may not even be noticed in a brew. A brewer should use extract or additives when possible. See apricot.

	====Pear====		====Pear====

Mezmer: /* Introduction */

2010-12-12T05:42:41Z

Introduction

← Older revision		Revision as of 05:42, 12 December 2010
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	==Introduction==		==Introduction==
	Adding fruit to beer can enhance a beer or completely change its taste. ~~While a~~ balanced fruit beer should not change the basic taste of the original beer – after all if you wanted a powerful and overwhelming fruit taste you might as well brew a cider. Even when done properly, the beer can vary widely in taste and potency.		Adding fruit to beer can enhance a beer or completely change its taste. A balanced fruit beer should not change the basic taste of the original beer – after all if you wanted a powerful and overwhelming fruit taste you might as well brew a cider. Even when done properly, the beer can vary widely in taste and potency.

	==Beer-Friendly Fruit==		==Beer-Friendly Fruit==

Mezmer: /* Introduction */

2010-12-12T05:42:06Z

Introduction

← Older revision		Revision as of 05:42, 12 December 2010
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	==Introduction==		==Introduction==
	Adding fruit to beer can enhance a beer ot completely change its taste. While a balanced fruit beer should not change the basic taste of the original beer – after all if you wanted a powerful and overwhelming fruit taste you might as well brew a cider. Even when done properly, the beer can vary widely in taste and potency.		Adding fruit to beer can enhance a beer or completely change its taste. While a balanced fruit beer should not change the basic taste of the original beer – after all if you wanted a powerful and overwhelming fruit taste you might as well brew a cider. Even when done properly, the beer can vary widely in taste and potency.


	==Beer-Friendly Fruit==		==Beer-Friendly Fruit==

Mezmer: /* Methods */

2010-12-12T05:38:49Z

Methods

← Older revision		Revision as of 05:38, 12 December 2010
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	===Methods===		===Methods===
	* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.		* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.
	* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when ~~sparaging~~. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.		* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when sparging. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.
	* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit at 190f for at least 45sec (88c)		* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit at 190f for at least 45sec (88c)
	* '''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.		* '''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.

Mezmer: /* Coconut */

2010-12-12T05:25:47Z

Coconut

← Older revision		Revision as of 05:25, 12 December 2010
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	Sour cherries are possibly the best fruit to add to a beer. Three pounds per gallon of frozen and pureed cherries should be added into secondary. 1-3 years aging can finish the beer's flavor.		Sour cherries are possibly the best fruit to add to a beer. Three pounds per gallon of frozen and pureed cherries should be added into secondary. 1-3 years aging can finish the beer's flavor.
	====Coconut====		====Coconut====
	~~These beers do exist commercially, but there are not very many documented~~ recipes.		Many recipes call for toasted coconut to be added to secondary.

	====Cranberry====		====Cranberry====

Mezmer: /* Methods */

2010-12-12T05:21:37Z

Methods

← Older revision		Revision as of 05:21, 12 December 2010
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	* '''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.		* '''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.		* '''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.		* '''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.
	* '''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.		* '''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.		* '''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.

Mezmer: /* Methods */

2010-12-12T05:20:26Z

Methods

← Older revision		Revision as of 05:20, 12 December 2010
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	* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.		* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.
	* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when sparaging. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.		* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when sparaging. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.
	* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit ~~1t 185f (most microbes die~~ at ~~180f~~ for ~~5min~~).		* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit at 190f for at least 45sec (88c)
	* '''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.		* '''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.		* '''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.

Mezmer: /* Methods */

2010-12-12T05:17:12Z

Methods

← Older revision		Revision as of 05:17, 12 December 2010
Line 13:		Line 13:
	* '''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.		* '''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.		* '''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 light~~''' Some newer brewers have been known to use 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.		* '''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.		* '''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.		* '''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.

Mezmer: /* Methods */

2010-12-12T05:15:08Z

Methods

← Older revision		Revision as of 05:15, 12 December 2010
Line 10:		Line 10:
	* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.		* '''Fresh Fruit''' - While fresh fruit sounds good in theory, fresh fruit is VERY dirty and can carry unwanted microbes into your brew. Fruit should be washed thoroughly and then sanitized by boiling, microwaving, or freezing.
	* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when sparaging. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.		* '''Add to Mash''' - Some rare recipes will call for adding fruit to the top of the MLT when sparaging. The drawback is that the acids from the fruit could pull unwanted flavors out of your grains.
	* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit.		* '''Boil''' - Only a few fruits are good for boiling. Most fruit should never be boiled and should not be added to primary fermentation. Boiling fruit can destroy it's enzymes and can cause it to release pectin. Citris and citris rinds can sometimes be boiled while berries should never be boiled. Berries particularly can cause beer to get a pickle flavor, which can taste like rotten fruit or bitter olives. Boiling and adding to secondary fermentation can cloud up a brew. An alternative is adding the fruit to the boil is to add after the wort has been removed from heat, scalding the fruit 1t 185f (most microbes die at 180f for 5min).
	* '''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.		* '''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.		* '''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.