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Soured Fruit Beer

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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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===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.
====Other Alternative Processing and Fermentation Methods====
Caramelization of * Jamil Zainasheff recommends fermenting the fruit into a fruit juices, smoking, spontaneous or kombucha based pre-wine using a ''S. cerevisiae'' strain in a separate fermenter. Doing so allows for a fast fermentationsince fruit consists of mostly simple sugars, and other culinary inspired methods can also be used allows the brewer to help transform blend the fermented fruitwine into the finished beer at the desired proportions. Paradox Beer Co's Pineapple Upside down This reportedly can produce "brighter" fruit character than fermenting fruit in sour was created using beer for a candi syrup created from pineapple juice raised longer period of time. The fruit would have to be in liquid format, and high sugar fruits such as wine grapes might need to a PH of around 6 be diluted with baking soda water first in order to increase the maillard effect and provide ensure a quick fermentation. See comments by Zainasheff in [https://www.facebook.com/groups/MilkTheFunk/permalink/4183221418372707 this MTF thread] for more intense long lasting caramelized flavor <ref name="Airman_MeadHouse" />details.
Jamil Zainasheff recommends fermenting the * Caramelization of fruit into a fruit wine using a ''S. cerevisiae'' strain in a separate fermenter. Doing so allows for a fast juices, smoking, spontaneous or kombucha based pre-fermentation since fruit contains simple sugars, and allows the brewer other culinary inspired methods can also be used to blend the fermented help transform fruit wine into the finished beer. This reportedly can producer "brighter" fruit character than fermenting fruit in Paradox Beer Co's Pineapple Upside down sour beer for was created using a longer period candi syrup created from pineapple juice raised to a PH of time. The fruit would have around 6 with baking soda to be in liquid format, increase the maillard effect and high sugar fruits such as wine grapes might need to be diluted with water first in order to ensure provide a quick fermentation. See [https://www.facebook.com/groups/MilkTheFunk/permalinkmore intense long lasting caramelized flavor <ref name="Airman_MeadHouse" /4183221418372707 this MTF thread]>.
====Related Milk the Funk Facebook Group Posts and Other Links====
*[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==
* 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>.
| [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/# 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].
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| 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.]

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