Soured Fruit Beer

The acidity and fruity characteristics in many mixed-fermentation beers make them good candidates for fruit additions. It is not recommended to put fruit into a beer to cover up some major flaw or off character. Fruit can complement a good beer but it will likely not fix problems. Quality fruit is expensive and you'll want to start from a good base if you are going to invest the time and money in good fruit for a beer.

2nd steepings - ref Jester King, Upright, Rare Barrel...

Fruit varieties

• Cherries
• Raspberries
• Plums - Tilquin keeps ages lambic on plums for 4 months for their Quetsche Tilquin Facebook Post 22-Sept-15
• Apricots
• Peaches
• Grapes -
• Rhubarb - I know, it's not a fruit. Too bad. We're going to give you some suggestions here anyway.

Aging Vessels

In wood or steel (or glass or plastic)?

Forms of Fruit

(in progress)

Fruit is available to the brewer in multiple different forms.

• Whole or sliced fresh -
• Whole or sliced frozen - 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. Freezing fruit can also knock back the microbes present on the fruit. Note however that freezing does not kill all the microbes on 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. IQF - Individually quick frozen ref Jester King
• Pureed fresh
• Aseptic puree
• Concentrates and extracts

Usage suggestions for different fruits

(in progress)

• Click here to convert pounds per gallon to grams per liter.

Fruit	Juice	Concentrate	Purée	Whole	Contact Time	Notes
Tart Cherry				1-2 lbs/gal		Leave pits in if possible.
Raspberry				1-2 lbs/gal
Apricot				1-2 lbs/gal
Nectarine				1-2 lbs/gal
Strawberry
Plum
Peache
Rhubarb
Grape
Zante Currant
Raisin