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Some producers use the term maceration to describe the addition of fruit or herbs to a beer. Maceration in beer is the extraction of flavor-active and colored compounds as well as other constituents of fruits and herbs by soaking them in the beer. The rate at which compounds are extracted during maceration depends on factors such as temperature and pH.
For commercial brewers in the US, any ingredient not on the [https://www.ttb.gov/beer/exempt-ingre.shtml TTB exempt] lists needs to be approved by the TTB regardless of where the beer is sold. When seeking approval, it is helpful to show previous use and scientific articles supporting the safety of consumption of the ingredient being used. For example, if the item is on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm FDA GRAS] list(or potentially FDA approved [https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?cat=FoodIngredientsPackaging&type=basic&search= Food Ingredient and Packaging Inventories]; see also advice from [https://www.facebook.com/groups/MilkTheFunk/posts/4889765437718298/?comment_id=4889893777705464&reply_comment_id=4889906237704218 Andrew Zinn]), then providing this information to the TTB or possibly having the FDA GRAS department work with the TTB for approval can help. See also [https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=bd3ebd8d0f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov].
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When to add the fruit depends on the style of beer and what the brewer is going for. Generally, fruit is added after a sour or mixed fermentation beer has finished aging and maturing. This preserves the fruit character more than other methods. For example, a mixed fermentation sour beer might take 6-12 months for the ''Brettanomyces'' character to develop fully. After this maturation, the fruit should be added, and then aged for another 1-2 months. For a kettle sour, the same rule applies, but the time frame is generally much shorter. Since kettle sours generally mature much faster than mixed fermentation beers, fruit can be added much sooner. For example, if the kettle sour is done fermenting after two weeks, fruit can be added at that time.
Another method would be to add the fruit earlier on during the aging process. This can help extract more from fruit skins or seeds, but some of the more delicate aromas and flavors of the fruit could age out of the beer in that time. For example, Belgian kriek style beers are sometimes aged on cherries for 6-12 months, which is believed to be the time required to fully extract the character from the cherries and pits <ref name="raf_cherries" />. A longer period of aging time on fruit can also result in less "jammy" and fresh fruit flavors, but also a more subtle and complex fruit character.
A combination of adding fruit earlier on in the fermentation, and then again after the beer has matured is another technique that brewers have used. For example, The Lost Abbey's Framboise de Amorosa is aged in a wine barrel for a year and during that time receives three separate additions of raspberries <ref>[http://lostabbey.com/beer/framboise-de-amorosa/ "Framboise de Amorosa". The Lost Abbey website. Retrieved 07/26/2017.]</ref>.
(In progress)
In general, the fruit is added to a new vessel of some sort, and the beer is gently transferred to this new vessel to rest on the fruit for the determined re-fermentation time. Some homebrewers will also dump fruit directly into the primary fermenter itself. This can be a challenge in regards to minimizing oxygen due to splashing and physically getting fruit into certain types of fermenters such as glass carboys that have a small opening. For homebrewers, vessels such as plastic buckets are a good option because fruit can easily be added and removed afterward. When racking beers to another vessel, the vessel should be purged with CO2 if possible, although this isn't always necessary (if the beer does not seem to contain a lot of acetic acid or ethyl acetate, purging the oxygen may not be needed). The vessel should be cleaned and sanitized beforehand, although for some brewers sanitizing tanks isn't always necessary for mixed fermentation sour beers since that environment really only allows ''Brettanomyces'' and some lactic acid bacteria to thrive (which are already in the beer). there should be about
For commercial brewers, having a screen of some sort at the bottom of the vessel is beneficial for helping to separate the fruit material from the beer after the aging. For example, [http://funkfactorybrewing.blogspot.com/2016/09/modifying-barrel.html Funk Factory Geuzeria] built a tap and stainless screen for aging sour beer on fruit in an oak barrel. Some brewers also use [[IBC_Tote|IBC Totes]] for aging beer on fruit. Puree or juice can easily be added directly to an oak barrel, but there must be enough room for the fruit and the re-fermentation.
Fruit displacement isn't a huge concern; 10 pounds of fruit generally requires an extra gallon of headspace (the exact volume depends on the volume of the fruit <refname="fruit_displacement_wikipedia">[https://en.wikipedia.org/wiki/Displacement_(fluid) Displacement (fluid). Wikipedia. Retrieved 05/05/2016.]</ref>). However, the fruit will usually re-ferment, causing a blow -off, so allowing for extra headspace is a good idea. [http://www.aqua-calc.com/calculate/food-volume-to-weight This site] might assist with calculating the displacement volume of fruit.
(To do: add info from this thread: https://www.facebook.com/groups/MilkTheFunk/permalink/1770502506311289/)
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2453884344639765/ MTF thread on Speidel's Variable Capacity tank BO.] Winemaking equipment vendors such as GW Kent also [https://www.gwkent.com/variable-capacity-econo-tank.html sells variable capacity tanks].
* [https://www.instagram.com/p/CE56_F7l1bd/ Altbrau Instagram post on using plastic Speidal fermenters for fruit refermentation.]
===Refermentation===
Whenever fruit is added to a beer that hasn't been pasteurized, a re-fermentation will occur because new sugars from the fruit are introduced to the microbes that are still alive in the beer. This re-fermentation can take some time to being, and some time to finish, depending on the beer. In general, the fruit should be allowed to finish fermenting before packaging. An alternative method is to ferment the fruit more quickly in a separate fermentation tank with ''S. cerevisiae'' and then blend the fermented fruit into the beer; see [[Soured_Fruit_Beer#Other_Alternative_Processing_and_Fermentation_Methods|Other Alternative Processing and Fermentation Methods]] for more information. For information about packaging beer with unfermented fruit/puree/juice, see [[Unfermented Fruit Beer]].
Regular beers and kettle sour beers often contain living ''S cerevisiae'' as long as they are not aged for too long (less than a month). [[Mixed Fermentation]] sour beers where ''Brettanomyces'' was pitched will most likely still contain living ''Brettanomyces'' cells even after a year or two of aging. In the case of ''Brettanomyces'', only a small population of surviving cells is enough to kick off a re-fermentation. For beers that have aged for a very long time in very sour conditions, fresh ''Brettanomyces'' or wine yeast can be pitched to ensure re-fermentation of the fruit.
===Changes To Alcohol Content===
See also:
==Forms of Fruit==
===General Forms of Fruit===
Fruit is available to the brewer in multiple different forms.
* '''Whole or sliced fresh''' - Use a CO2-purged keg or minimize headspace in a carboy. Mold and acetic acid bacteria can grow on the skins of floating fruit <ref name="kohlmorgen"></ref>. ''Brettanomyces'' can also produce acetic acid in the presence of O2, and it is possible that this is the source of acetic acid sometimes found in beers with floating fruit rather than acetic acid bacteria. Some brewers like to swirl the fermenter every few days or to keep the alcohol in contact with the fruit, though some others report no ill effects from not swirling the fermenter (and this is impractical in commercial settings). If using a barrel or larger fermenter, you may try using a punch-down technique. If punching down the fruit, purge the headspace of the vessel with CO2 to avoid oxygen exposure to the beer. Allow the fruit to get fully or possibly even over-ripe (not rotten) for best flavor. Whole fruit may take longer to ferment but it also can give the most complexity <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1123884634306416/?comment_id=1123893237638889&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Thoughts from Raf Soef on using whole fruit in a MTF thread]</ref>
* '''Whole or sliced frozen''' - Bulk freezing fruit has a few main potential benefits. First, freezing fruit helps to break down cell walls, which may make the fruit easier to access for yeast and bacteria in the beer <ref>[http://www.ncbi.nlm.nih.gov/pubmed/23670237 "Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues." Phothiset S, Charoenrein S. 2014.]</ref>. Freezing fruit can also knock back reduce the microbes microbe populations present on the fruit. Note however that freezing does not kill all the microbes on the fruitand many pathogens and beer spoilers can survive freezing (freezing does not pasteurize the fruit). Finally, freezing fruit allows the brewer (especially the homebrewer) to take advantage of local and seasonal fruits when they may not have a use ready for those fruits in season. Frozen fruits are also available as IQF, or individually quick frozen fruit. IQF fruit is frozen but each berry is distinct rather than a single frozen mass. This allows for easier handling, helps prevent clumping, makes for easier fitting of fruit into small openings in carboys or barrels, and allows screening and removal of bad looking fruit. The cell walls of IQF fruit are less broken down than bulk frozen fruit, so there might be a slower extraction rate when using IQF <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1302351986459679/?comment_id=1302550736439804&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation about freezing fruit on MTF. 05/10/2016.]</ref>. Defrost frozen fruit in the microwave or in the fridge over night. The fruit doesn't necessarily have to come all the way up to cellaring or room temperature. Adding frozen fruit without thawing it first is probably fine as well. The beer and frozen fruit will come back up to ambient temperatures over night <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215622131799332/?comment_id=1215820848446127&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Devin Bell on MTF. 01/17/2016.]</ref>.
* '''Pureed fresh''' - pureeing fresh fruit has the benefit of extracting the fruit flavor faster. It also sinks to the bottom of the fermenter <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1172395836121962/?comment_id=1172413292786883&offset=0&total_comments=10&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Dara McMains on MTF regarding puree. 11/1/2015.]</ref>, so the problem of floating whole fruit is avoided. Puree can be difficult to rack the beer off of, and more beer may be lost compared to using whole fruit (see [https://www.facebook.com/groups/MilkTheFunk/permalink/2225127047515497/ this MTF thread] for tips on filtering out or racking off of puree as a homebrewer). Some brewers choose to heat pasteurize freshly made puree.
* '''Aseptic puree''' - Same as "Pureed Fresh", but has already been pasteurized. This is usually the case for commercially available puree. We recommend [http://www.oregonfruit.com/specialty-fruit-products Oregon Specialty Fruit] or , [https://www.perfectpuree.com/ The Perfect Puree], or [https://ititropicals.com iTi Tropicals] for quality commercial puree. These purees often have antioxidants such as citric and absorbic acids, cane sugar, and other juices added to them <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1308527842508760/?comment_id=1308584599169751&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Ehren Schmidt about Perfect Purees having cane sugar and acids added to them on MTF. 05/18/2016.]</ref>. Check the ingredients list of any product before ordering it. Much like fresh purees, aseptic purees or pulps may result in a fair amount of volume loss at packaging, and some puree making it into the final package can be problematic for gushing (see [https://www.facebook.com/groups/MilkTheFunk/permalink/2225127047515497/ this MTF thread] for tips on filtering out or racking off of puree as a homebrewer) <ref name='Adi mango pulp discussion'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1234801133214765/ Adi mango pulp discussion]</ref>. See the [http://www.oregonfruit.com/fruit-brewing/category/brewing-with-fruit/brewing-faq Oregon Fruit webpage] for tips on usage amounts and how to use puree for brewing (they recommend 1/2 to 2 pounds of puree per gallon of finished beer). [https://www.facebook.com/groups/MilkTheFunk/permalink/1976299465731591/ Evan Coppage demonstrates how to use a tri clover compatible clamp to more easily open a bag of Oregon Fruit puree.]
* '''Concentrates and extracts''' - Concentrates can lose aromatics due to the process, and are generally not as recommended. However, some manufacturers such as Kings Orchards uses a process that reintroduces the aroma back into the concentrate <ref name="kohlmorgen">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=1168045469890332&offset=0&total_comments=25&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Kyle Kohlmorgen on MTF regarding fruit. 10/23/2015.]</ref>. Other manufacturers have been reported to produce high quality concentrates, such as Coloma. Some brewers use concentrates/extracts blended with puree or whole fruit. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1955721414456063/ this MTF thread] for a discussion on the benefits of using concentrates. Extracts tend to be more singular in flavor, and combining different extracts from different companies has been suggested (or blending extract with real fruit/puree to help boost the flavor of certain fruits such as blueberries). Concentrates can increase the alcohol concentration in beer that it is added to more so than other forms of fruit because of the removal of most of the water naturally found in the fruit during the production of the concentrate; taking a brix reading of the concentrate with a refractometer or hydrometer and using brewing software to calculate the increase in alcohol can be a way to estimate this increase.
* '''Juice''' - Make sure there is no sugar or preservatives added <ref name="kohlmorgen"></ref>. R.W. Knudsen and Lakewood Organic brand juices have been recommended if available <ref name="Coffey_pomegranate">[http://www.alesoftheriverwards.com/2015/11/pomegranate-margarita-gose.html Pomegranate Margarita Gose. Ale of the Riverwards Blog. Ed Coffey. 11/13/2015. Retrieved 11/19/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1247842675243944/ MTF Thread on Lakewood Juice. 03/07/2016.]</ref>. Juice ferments out faster than whole fruit. This gives the advantage of being able to add a little bit at a time to the secondary fermenter, and being able to add to taste.
* '''Zest''' - the zest (outer layer) of citrus fruit is often used in beer. It is often added to the end of the boil, but tinctures can also be made and added after or during fermentation, or citrus zest can be added to the beer directly.
* '''Frozen''' - Many [https://www.facebook.com/groups/MilkTheFunk/permalink/2078296595531877/ exotic fruits] are available at world markets in frozen format.
See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2818147458213450/ MTF thread on leads to machines that remove pits/stones from fruit for commercial breweries.] ===Prefermenting, Brining, and Other Pre-processing Methods===:''Editor's note: This section was written by Matt Firetto and reviewed by Jeffrey Airman and Dr. Bryan Heit.''====Overview of Fermented Fruits====Performing a fermentation before introducing fruit to a beer can help provide more complex fruit flavors, and in many cases create new savory flavors not found in the raw fruit. Some of the most common fruit based fermented products are simple salt based "Lacto-fermentations" (pickling). These fermentations utilize naturally occurring ''Lactobacillus'' and other microbes on the fruits skin to ferment the fruit, while the salt helps to reduce yeast activity (both fermentative and oxidative yeast) and other harmful spoiling microbes. A common method calls for simply salting fruit at a rate of 2% by weight (20 grams salt for 1kg fruit) <ref>[https://www.splendidtable.org/recipes/lacto-blueberries René Redzepi and David Zilber. "Lacto Blueberries". The Splendid Table blog. Excerpted from The Noma Guide to Fermentation. 2018. Retrieved 05/18/2019.]</ref><ref>Dr. Bryan Heit. Private correspondence with Dan Pixley. 05/18/2019.]</ref>. General best practices for food based "Lacto-fermentations" should be followed such as: even salt distribution, minimizing oxygen contact with fruit, and fermentation temperatures at or slightly above room temperature. If the fruit does not release water to create a natural brine, a brine solution can be made to help ensure a more even distribution of salt and create a lack of oxygen in the fermentation vessel. Common fruits utilized for "Lacto-fermentations" include lemons, blueberries, cherries, pineapple, gooseberries, plums etc. Other Processingspices or herbs can also be used to add additional flavors during fermentation. Similar to a brine, another method documented in "The Noma Guide to Fermentation" utilizes a honey/water/salt solution with fruit to produce a ''Lactobacillus'' fermented syrup flavored with fruit and/or spices <ref>[https://www.workman.com/products/the- noma-guide-to-fermentation "The Noma Guide to Fermentation". René Redzepi and David Zilber. Workman Publishing. October 16th, 2018.]</ref>. ====Resources For Fermented Fruits ====[https://www.workman.com/products/the-noma-guide-to-fermentation "The Noma Guide to Fermentation" by René Redzepi and David Zilber] includes detailed information on how to perform "Lacto-fermentations" and other fruit/vegetable based ferments. This book provides a general framework and guidelines that can work for a variety of fruits, with a focus on creating new flavors and experimenting rather than an exhaustive list of recipes. [https://www.wildfermentation.com/the-art-of-fermentation/ Sandor Katz] has also written several books on home fermentation that provide detailed information on a wide variety of fermented products including fermented fruits. [https://www.facebook.com/groups/143258836399455/ The Ferment All Things Facebook group] includes many posts of various fermented fruits and vegetables, and is a good source for ideas and guidance. ====Concerns When Utilizing Pre-fermented Fruits====High salt content is one of the main concerns when utilizing "Lacto-fermented" fruit products, especially when used at the higher end of recommended fruiting rates. Some fermented fruits (ex Moroccan style preserved lemons) can have a significant amount of residual salt in the final product. Excess salt can be saltedremoved by simply washing off excess salt <ref name="Airman_MeadHouse">[http://www.themeadhouse.com/podcast/mead-house-episode-109/ Jeffrey Airman. The Mead House Episode 109. Retrieved 05/18/2019.]</ref>, or by soaking the fruit for a short time in clean water. Fermented fruit products can have a significantly different flavor profile compared to raw fruit, so fruiting levels may need to be adjusted depending on the intensity of the fermentedfruit product and base beer.Due to the wild and spontaneous nature of these types of ferments, smokedvarious wild yeast and bacteria are typically present. Depending on a beer's residual sugars, cookedthese microbes may or may not be a concern. If this is a concern, etcfermented fruit can be heat pasteurized or frozen to help reduce the potential for these microbes to alter the beer <ref name="Airman_MeadHouse" />. that If fermented fruits are introduced early in a beer fermentation, the overall yeast/bacteria character of the beer fermentation can bring out specific or additional characteristics be impacted. ====Other Alternative Processing and Fermentation Methods====* Jamil Zainasheff recommends fermenting the fruit into a fruit wine using a ''S. cerevisiae'' strain in some a separate fermenter. Doing so allows for a fast fermentation since fruit consists of mostly simple sugars, and allows the brewer to blend the fermented fruitwine into the finished beer at the desired proportions. This reportedly can produce "brighter" fruit character than fermenting fruit in sour beer for a longer period of time. The fruit would have to be in liquid format, and high sugar fruits such as wine grapes might need to be diluted with water first in order to ensure a quick fermentation. See comments by Zainasheff in [https://www.facebook.com/groups/MilkTheFunk/permalink/2410834822278051/ 4183221418372707 this MTF thread] started by Jeffrey for more details. * Caramelization of fruit juices, smoking, spontaneous or kombucha based pre-fermentation, and other culinary inspired methods can also be used to help transform fruit. Paradox Beer Co's Pineapple Upside down sour was created using a candi syrup created from pineapple juice raised to a PH of around 6 with baking soda to increase the maillard effect and provide a more intense long lasting caramelized flavor <ref name="Airman_MeadHouse" />. ====Related Milk the Funk Facebook Group Posts and Other Links====* [https://www.facebook.com/groups/MilkTheFunk/permalink/2410834822278051/ Jeffery Airman of Paradox Brewing briefly discusses discussed some of these approachesmethods and comments include ideas and experience from others.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2644816718879859/ Brian Detweiler posted about "Lacto-fermented" blueberries and others provide examples of fermented fruits used in beers.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2727227413972122/ Addressing concerns of too much salt when used in beer.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1335647439796800/ DeWayne Schaaf posted about Umezuke (Japanese salt preserved plums).]* [https://docs.google.com/spreadsheets/d/1yQ9m6-JUCwzkeDjd6bPyKU9B4Lc2M6acfGxxLyCA9OI/edit?usp=sharing Examples of fermented fruits in beers (Google Doc).]*[https://www.escarpmentlabs.com/single-post/2019/12/10/Fermented-hot-sauce-keep-kahm-ferment-on Escarpment Labs blog article on kahm yeast.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]* [[Wine|Carbonic maceration]]* [https://www.facebook.com/groups/MilkTheFunk/permalink/4232732406754941/ Thread about instant haze formation when blending wine with sour beer, and what to do to clear it.]
==Fruit varieties and usage suggestions==
* Cranberries - Consider adding a some raspberries to go with the cranberries for added complexity <ref name="carver_cranberry"></ref>.
* Elderberries - Avoid using underripe elderberries (and elderberry leaves); they may contain cyanide precursors <ref>[http://nordicfoodlab.org/blog/2013/8/hydrogen-cyanide "Searching for cyanide". Nordic Food Lab. 09/05/2013. Retrieved 07/27/2016.]</ref>. Elderberries are very strong flavored <ref name="karnowski_elderrberry">[https://www.facebook.com/groups/MilkTheFunk/permalink/1830981766930029/ Mike Karnowski and Josh Hockley. Milk The Funk Facebook group post on elderberry usage. 09/24/2017.]</ref>. See also [http://wvmjack.com/Elderberries/ElderberriesHarvest.html WV Elderberries Wine Farm] for information on elderberry harvesting.
* Fuyu or American Persimmon - Works well with fruity ''Brettanomyces'' character. Allow fruit to get overripe, and then squeeze the fruit to remove from the skins, and press the flesh through a sieve to remove the seeds <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1886948014666737/?comment_id=1887134124648126&/reply_comment_id=1887137797981092&comment_tracking=%7B%22tn%22%3A%22R5%22%7D DeWayne Schaaf. MTF thread on persimmons. 11/17/2017.]</ref>. American and Fuyu are different species, and can have different qualities. See this [https://www.facebook.com/groups/MilkTheFunk/permalink/2905116476183214/ MTF thread] for general advice on persimmons.
* Grapefruit - Can be combined with zest (as can other citrus fruits). Use 5-10 grams of zest for ~5 gallons. Some prefer pink grapefruit <ref name="eisenberg_thread"></ref>.
* Grapes - Wine grapes are preferable for their depth of flavor compared to table grapes. Consider both the influence of the juice of the fruit as well as the potential to pull tannins and flavor/aroma from skins. Some homebrewers have experimented successfully with blending finished wine with beers, and for many brewers you will have much easier access to good wine than good wine grapes <ref name='Mad Fermentationist Riesling and Lambic'>[http://www.themadfermentationist.com/2010/02/blending-wine-and-lambic.html Mad Fermentationist blending wine and lambic]</ref> <ref name='Mad Fermentationist New Zealand saison'>[http://www.themadfermentationist.com/2014/08/new-zealand-saison-and-glycosides.html Mad Fermentationist New Zealand saison]</ref>. If you are interested in sourcing quality grapes and you live in a wine region, make friends with your local wineries. It will probably be good for you even if grape requests do not bear fruit (see what I did there, that was pretty funny).
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1859229474105258/ Jeff Porn of Atom Brewing Company's simple method of removing stems from grapes.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/2297438706950997/ MTF thread on long contact time on grape skins.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/2562780853750113/ MTF thread on grape skin contact time, amounts, and avoiding acetic acid production.]* Kiwi - Peel and dice or slice; optionally freeze. Leave Some brewers say leave out skins <ref name="MTF_Thread"></ref>, but other brewers report success with leaving the skins since the skins are edible. One easy way to remove the skins is to halve the fruit long-ways and then scoop out the fruit, separating it from the skin. See this [https://www.facebook.com/groups/MilkTheFunk/permalink/2793089500719246/ MTF thread].
* Kumquat - Can get too bitter if too many are used. It doesn't take much to get a nice citrus and rind character <ref name="eisenberg_thread"></ref>.
* Loquot - Leave out pits.
* Lychee - Not much yield when using whole fruit. Difficult to work with because it has a tough rind and large seed. Flavor can be subtle. Recommended to use juice or puree instead of whole fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1284047998290078/ Conversation about lychee fruit on MTF. 04/14/2016.]</ref>.
* Passion fruit - When using whole fruit, use the pulp only. Whole passion fruit can be expensive, so puree or pulp is a good option. [http://www.goya.com/english/product_subcategory/frozen-foods/fruit-pulps Goya Fruta brand] has been recommended at 1 package per gallon, and can be found at world markets (Asian and Latino groceries) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1466272273400982/?comment_id=1468257819869094&comment_tracking=%7B%22tn%22%3A%22R%22%7D Passion fruit recommendation from Alex Aguillon. 11/13/2016.]</ref>. Various members of MTF [https://www.facebook.com/groups/MilkTheFunk/permalink/3028097593885101/ have reported sulfur] production when using passion fruit in beer in general.
* Paw Paw - It can be burdensome to remove the flesh from the skins and seeds by hand. MTFer Mark W. recommends using a potato ricer for this <ref name='Paw Paw discussion on MTF FB page'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400852799942930/ Paw Paw discussion on MTF FB page]</ref>.
* Peaches - Some varieties of peaches are prone to bacteria spot, and these varieties are often treated with a copper based solution which can result in a metallic taste in beer. See [http://scottjanish.com/peaches-and-quinoa-sour/ this Scott Janish blog article].
* Pineapple - Leave the skins out. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/4359006897460824 this MTF thread].
* Prickly Pear - Difficult to process. Some advise burning the hairs off and leaving on the skins, however the skins may contribute a slight "pithy" character (some brewers report getting no pithy character by leaving on the skins). Some brewers blend into a puree, and use a food processor to remove the seeds. Others use a press to press out the juice and leave the skins/seeds behind. Others advise to cut them up, add a cup of water, and bring them up to 180°F, and then use a potato masher to mash them up. Hang in a hop sack to drain over night. They are high in pectin and mucilage, so using pectinase to help with clarity is an option (see using pectinase instructions below) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1590389987655876/ Conversation on MTF on prickly pear fruit. 02/20/2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1409578605737016/?match=cHJpY2tseSBwZWFy Conversation about prickly pear fruit on MTF. 09/17/2016.]</ref>.
* Quince - Very aromatic, but also has pectin haze. Also able to be used are Japanese flowering quince (Chaenomeles) <ref name="MTF_Thread"></ref>. Kristen England recommends using membrillo quince paste; cooking orletting fresh quince get overripte can help remove the high bitterness of the fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2086356058059264/?comment_id=2086376124723924&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Kristen England. Milk The Funk Facebook thread on using quince. 05/08/2018.]</ref>.
* Sea Buckthorn - Adds a lot of acidity; add less to more sour beers. Juicing tends to be the most popular approach. See quantities below <ref name="sea_buckthorn" />.
* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.
* Strawberry - It is thought that the seeds might carry a lot of p-coumaric acid, which can transform into 4-vinylphenol and 4-ethylphenol in the presence of ''Brettanomyces'', which tastes like plastic. Some people have had luck juicing strawberries and removing any seed or vegetal material (or using strawberry juice) to avoid plastic flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1300991233262421/?comment_id=1301153443246200&reply_comment_id=1301956473165897&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Discussion with James Sites on MTF regarding strawberries and 4EP precursor. 05/09/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1599245436770331/?comment_id=1599288443432697&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Kyle Pittser on MTF regarding the use of strawberries. 03/01/2017.]</ref>. To remove pulp and seeds, MTF members have advised using a [https://de.wikipedia.org/wiki/Flotte_Lotte flotte lotte], basket press, or Breville Juice Fountain Elite juicer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1624796030881938/ Ingo Janssen, Thomas Creighton, and Ryan Adam Bickley. Milk The Funk Facebook group. 03/24/2017.]</ref>. There have also been reports that removing the seeds did not remove the plastic phenol with the hypothesis that the strain of ''Brettanomyces'' used might play a role <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1989785807716290/?comment_id=1990127514348786&reply_comment_id=1990140754347462&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Tim Moriarty and Justin Amaral. Milk The Funk Facebook gropu group post on removing seeds fro mstrawberriesfrom strawberries. 02/15/2018.]</ref>. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2653654431329421/ MTF thread]. Phillip Emerson of Almanac Brewing Co reported getting no plastic off-flavor when using freeze dried strawberries. He also reported anecdotally that white skin seems to correlate to plastic off-flavors <ref>[http://www.thebrewingnetwork.com/sour-hour-episode-119/ Phillip Emerson. The Sour Hour Podcast, episode #119. 02/14/2020.]</ref> (~40 minutes in). Several brewers in MTF reported getting no plastic off flavors when using Oregon Fruit strawberry puree <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3532479380113584/ Several MTF members on using Oregon Fruit strawberry puree. Milk The Funk Facebook group thread. 05/25/2020.]</ref>.
* Tamarind - Provides an umami flavor that some people might not like <ref name="MTF_Thread"></ref>.
* Vanilla Fruit (Beans/Extract) - Organic/natural recommended for extract. Start at 1 teaspoon per 5 gallons of beer, and add more to taste. For whole beans, cut long ways and scrape out the insides, add entire bean. Balances well with acidity, and some have reported that it adds some mouthfeel to ''Brettanomyces'' based beers <ref name="vanilla1" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1639312752763599/ Milk The Funk Facebook thread on vanilla beans. 03/05/2017.]</ref>.
===Usage Suggestions===
"Contact time" in the table below is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''Brettanomyces'' can have a much shorter fruit contact time (generally 1-2 weeks). All contact times are assumed to be applied in secondary, and at the end of aging. Keep in mind that this is just a general guideline for usage amounts. Brewers should consider their base beer's characteristics such as abv, flavor profile, acidity levels, etc. when considering how much fruit to add. It is common for lambic brewers to age much higher fruit to beer ratios and then blend back with unfruited lambic to the desired g/L amount. If you are really trying to nail the perfect fruit amount, applying this sort of technique could be useful (assuming you have suitable beers around to blend back). This will allow you to try different blend ratios to determine the appropriate amount of fruit for your beer and desired outcome. In regard to fruit ratios, Belgians calculate fruit ratios by : Fruit ratio (g/l) = (KG of Fruit / (KG of fruit + liters of beer))*1000 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1186714508023428/?comment_id=1186801048014774&reply_comment_id=1187308741297338&comment_tracking=%7B%22tn%22%3A%22R2%22%7D MTF Facebook comment from Raf about fruiting ratios]</ref>. Fruit displacement isn't a huge concern; 10 pounds of fruit generally requires an extra gallon of headspace or 1200 grams of fruit requires around one liter of headspace (the exact volume depends on the volume of the fruit <ref name="fruit_displacement_wikipedia" />). However, the fruit will usually re-ferment, causing a blow off, so allowing 10-20% of the total volume for extra headspace is a good idea. [http://www.aqua-calc.com/calculate/food-volume-to-weight This site] might assist with calculating the displacement volume of fruit. Maintain a temperature range from 65-75°F (18-24°C) during the fermentation of the fruit if possible, however, temperature swings during fruit fermentation are generally more forgivable than when temperatures swing during primary fermentation.
Fruit can be used for a 2nd steeping and second use of fruit can still provide flavor and color, but in a more subdued way than first use. Both Jester King and the Rare Barrel use fruit more than once, and Jester King reports preferring their second use fruit beers to their first due to more subtlety and balance<ref name='Jester King on the Sour Hour pt. 2'>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Sour Hour episode 15 - Jester King pt. 2]</ref> (~15 minutes in). Other breweries, including Cantillon<ref>[http://www.cantillon.be/br/3_102 Cantillon Kriek]</ref>, The Bruery, and Upright<ref>[http://www.ratebeer.com/beer/upright-special-herbs/224318/ Upright Special Herbs]</ref>, also report multiple conducting steepings of fruit, at least at one point if not currently.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Click here and comment on the MTF thread to add your recommendations to this wiki!]
* [https://www.google.com/webhpsearch?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=pounds%20per%20gallon%20to%20grams%20per%20liter +per+gallon+to+grams+per+liter Click here to convert pounds per gallon to grams per liter.]
{| class="wikitable sortable"
| Autumn Olive (Autumn Fruit) || || || 1-1.5 lbs/gal <ref name="MTF_Thread"></ref> || || 2 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||
|-
| Blackcurrant || 24-36 fl oz/gal <ref name="MTF_Thread"></ref> || 14oz - 20 oz of [http://www.currantc.com CurrantC™ concentrate] for 5 gallons of beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=2522669391094593&comment_tracking=%7B%22tn%22%3A%22R%22%7D Brian stephens. MTF Thread on fruit usage for black currants concentrate. 02/20/2019.]</ref> || || || || 3 weeks juice/6-8 weeks whole ||
|-
| Blackberry || || || || || 0.7-3 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || 350 g/l (2.9 lb/gal) Tilquin Mure
| Coconut || || || || || || ||
|-
| Cranberry || 32 fl oz/5 gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180202708674608/?comment_id=1180204098674469&reply_comment_id=1180204535341092&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with James Sites on cranberry juice on MTF. 11/17/2015.]</ref>|| || || || 1 lb/gal <ref name="carver_cranberry">[https://wwwdocs.facebookgoogle.com/groupsdocument/MilkTheFunkd/permalink/11778516455763811eS22xBkquX4T9-jy-AWqKPyQadJSz-wfoK4rF6twHsg/edit?comment_id=1177863095575236&offset=0&total_comments=11&comment_trackingusp=%7B%22tn%22%3A%22R9%22%7D sharing Conversation with Dustin Carver on MTF for cranberry usage. 11/16/2015.]</ref> || 6-8 weeks ||
|-
| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread"></ref><ref name="karnowski_elderrberry" /> || || || 6-8 weeks ||
| Loquat || || || || || 2 lbs/gal || 6-8 weeks ||
|-
| Mango || || || || || 18 fl oz / gal <ref name='Adi mango pulp discussion'/> (note that this resulted in significant loss of beer volume); 2 lbs/gal . 0.6 lbs/gal for entire fruit (pit, peel, etc.) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=2523753730986159&comment_tracking=%7B%22tn%22%3A%22R%22%7D Kyle B Pearce. MTF thread on using mango. 02/20/2019.]</ref> || 6-8 weeks ||
|-
| Nectarine || || || || || 1-2 lbs/gal || 6-8 weeks ||
| Pear || || || || || || 6-8 weeks ||
|-
| [https://en.wikipedia.org/wiki/Dried_lime Persian Lime (loomi/dried lime/black lime)] || || || || ~1 lime per gallon, or less <ref>[https://www.facebook.com/groups/MilkTheFunk/# posts/1498579683503574/?comment_id=1498669483494594&reply_comment_id=1498932056801670 Conversation with Caroline Whalen Taggart on MTF regarding Persian limes. 12/06/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1678989055462635/ Tips from various brewers on using black lime on MTF. 05/07/2017.]</ref> || || One quarter added during boil, rest added to secondary for 6-8 weeks (or all added to late boil, or all added to secondary) || [http://www.uprightbrewing.com/uploads/9/1/9/6/9196638/saison_vert_with_label.pdf Upright Brewing Saison Vert].
|-
| Pineapple || 1.36 - 2 litres per 20 litres of beer (Dole sugarless)<ref>Richard Sigesmund. Private correspondence with Dan Pixley. 10/06/2020.</ref> || || 2 lbs/gal (skins on)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=4676369612391216 Lars Meiner. Milk The Funk Facebook group post about pineapple usage. 06/06/2021.]</ref> || || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||
|-
| Plum || || || || || 2-3 lbs/gal<ref name="MTF Plum Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1406234156071461/ MTF thread about plums, 14-Sept-2016]</ref> || Some prefer shorter contact (1-2 weeks) and higher rate, others suggest longer contact (3+ months) and lower fruiting rates<ref name="MTF Plum Thread"/> || 250g/l (2 lbs/gallon) Tilquin Quetsche (contact time of 4 months)<ref>[https://www.facebook.com/permalink.php?story_fbid=960118040712844&id=124028207655169 Tilquin Facebook Post 22-Sept-15]</ref>
See also:
* [https://www.facebook.com/groups/592560317438853/?multi_permalinks=4867859459908896 MTF thread on how to use pectic enzyme.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2395599950468205/ MTF thread on mixing fruit wine with sour beers, which creates a oddly thick protein precipitation effect, possibly due to ellagitannins.]
===External Resources===
* [https://offers.my-vb.com/fr/livre-blanc-de-la-fruitologie-integral "The Book of Fruitology - full version The Book of Fruitology".]
* [https://offers.my-vb.com/en-us/download-beer-usage-table Boiron's Fruit Brewing Guide.]
* [http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Table of fruits with starting gravities, TA, pH, and tannin.]
* [http://phenol-explorer.eu/foods Phenol Explorer website for various foods.]
* [http://www.craftcommander.com/brewing/2016/6/21/fruit-refermentation Tips from Chad Yakobson of Crooked Stave, Walt Dickinson of Wicked Weed, and Jeffrey Stuffings of Jester King.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1456770341017842/ MTF Thread on adding wine to beer (homebrew).]
* [http://funkfactorybrewing.blogspot.com/2016/11/punch-down-beer.html "Punch Down Beer", blog article on Funk Factory Guezeria on fruiting in an upright barrel and punching down the fruit.]
* [http://sourbeerblog.com/a-guide-to-blending-sour-beer-with-fruit/ "A Guide to Blending Sour Beer With Fruit" by Matt Miller; includes ABV and TA calculators for fruit additions.]
* [http://dev.bjcp.org/newsletter/entering-sour-fruit-beers/ Gordon Strong's article on which category to enter fruited "Berliner Weisse", "lambic", and sour beers into BJCP competitions.]
* [https://www.ttb.gov/formulation/which-alcohol-beverages-require-formula-approval-beer-and-malt-beverages-mbev TTB Approval Formulation wizard.]
* [https://www.homebrewersassociation.org/seminar/fruit-fruit-fruit-a-practical-guide-to-modern-fruit-brewing-techniques/ "Fruit, Fruit, Fruit! A Practical Guide to Modern Fruit Brewing Techniques" by Bret Kollmann Baker from Urban Artifact at HomebrewCon 2023.]
==References==