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Soured Fruit Beer - Revision history
2024-03-29T06:44:10Z
Revision history for this page on the wiki
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http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=15338&oldid=prev
DanABA: /* External Resources */
2023-08-26T02:07:41Z
<p><span dir="auto"><span class="autocomment">External Resources</span></span></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 02:07, 26 August 2023</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===External Resources===</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>===External Resources===</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [https://offers.my-vb.com/fr/livre-blanc-de-la-fruitologie-integral "The Book of Fruitology - full version The Book of Fruitology".]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [https://offers.my-vb.com/en-us/download-beer-usage-table Boiron's Fruit Brewing Guide.]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Table of fruits with starting gravities, TA, pH, and tannin.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Table of fruits with starting gravities, TA, pH, and tannin.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [http://phenol-explorer.eu/foods Phenol Explorer website for various foods.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [http://phenol-explorer.eu/foods Phenol Explorer website for various foods.]</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=15332&oldid=prev
DanABA: /* External Resources */
2023-08-21T22:48:05Z
<p><span dir="auto"><span class="autocomment">External Resources</span></span></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 22:48, 21 August 2023</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l309" >Line 309:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [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.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [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.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.ttb.gov/formulation/which-alcohol-beverages-require-formula-approval-beer-and-malt-beverages-mbev TTB Approval Formulation wizard.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.ttb.gov/formulation/which-alcohol-beverages-require-formula-approval-beer-and-malt-beverages-mbev TTB Approval Formulation wizard.]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [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.]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14774&oldid=prev
DanABA at 15:54, 30 March 2022
2022-03-30T15:54:58Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 15:54, 30 March 2022</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| Pear || || || || || || 6-8 weeks ||  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| Pear || || || || || || 6-8 weeks ||  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| [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/<del class="diffchange diffchange-inline"># </del>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].</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| [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/<ins class="diffchange diffchange-inline">posts/1498579683503574/?comment_id=1498669483494594&reply_comment_id=1498932056801670 </ins>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].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| 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 ||</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| 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 ||</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14501&oldid=prev
DanABA at 23:10, 17 August 2021
2021-08-17T23:10:23Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 23:10, 17 August 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l3" >Line 3:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>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.  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>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.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>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]), 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].</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>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<ins class="diffchange diffchange-inline">]; see also advice from [https://www.facebook.com/groups/MilkTheFunk/posts/4889765437718298/?comment_id=4889893777705464&reply_comment_id=4889906237704218 Andrew Zinn</ins>]), 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].</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><blockquote style="background-color: lightgrey; border: solid thin grey; padding:10px;"></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><blockquote style="background-color: lightgrey; border: solid thin grey; padding:10px;"></div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14500&oldid=prev
DanABA at 23:05, 17 August 2021
2021-08-17T23:05:06Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 23:05, 17 August 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l3" >Line 3:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>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.  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>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.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>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, 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].</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>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 <ins class="diffchange diffchange-inline">(or potentially FDA approved [https://www.cfsanappsexternal.fda.gov/scripts/fdcc/?cat=FoodIngredientsPackaging&type=basic&search= Food Ingredient and Packaging Inventories])</ins>, 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].</div></td></tr>
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</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14488&oldid=prev
DanABA at 03:52, 11 August 2021
2021-08-11T03:52:28Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 03:52, 11 August 2021</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>See also:</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [https://www.facebook.com/groups/592560317438853/?multi_permalinks=4867859459908896 MTF thread on how to use pectic enzyme.]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [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.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [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.]</div></td></tr>
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</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14374&oldid=prev
DanABA at 19:22, 6 June 2021
2021-06-06T19:22:57Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 19:22, 6 June 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l230" >Line 230:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| [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].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| [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].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| Pineapple || 1.36 - 2 litres per 20 litres of beer (Dole sugarless)<ref>Richard Sigesmund.  Private correspondence with Dan Pixley.  10/06/2020.</ref> || || || || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| Pineapple || 1.36 - 2 litres per 20 litres of beer (Dole sugarless)<ref>Richard Sigesmund.  Private correspondence with Dan Pixley.  10/06/2020.</ref> || || <ins class="diffchange diffchange-inline">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> </ins>|| || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks ||</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| 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></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>| 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></div></td></tr>
</table>
DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14132&oldid=prev
DanABA at 02:08, 28 February 2021
2021-02-28T02:08:21Z
<p></p>
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 02:08, 28 February 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l135" >Line 135:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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].   </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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].   </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Pineapple - Leave the skins out.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Pineapple - Leave the skins out<ins class="diffchange diffchange-inline">. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/4359006897460824 this MTF thread]</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.     </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.     </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* 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>.  </div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=14008&oldid=prev
DanABA at 01:02, 16 January 2021
2021-01-16T01:02:07Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 01:02, 16 January 2021</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Wine|Carbonic maceration]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [[Wine|Carbonic maceration]]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [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.]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fruit varieties and usage suggestions==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fruit varieties and usage suggestions==</div></td></tr>
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DanABA
http://www.milkthefunk.com/w/index.php?title=Soured_Fruit_Beer&diff=13954&oldid=prev
DanABA at 00:36, 2 January 2021
2021-01-02T00:36:54Z
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<td colspan="2" style="background-color: white; color:black; text-align: center;">Revision as of 00:36, 2 January 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l101" >Line 101:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>*[https://www.escarpmentlabs.com/single-post/2019/12/10/Fermented-hot-sauce-keep-kahm-ferment-on Escarpment Labs blog article on kahm yeast.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>*[https://www.escarpmentlabs.com/single-post/2019/12/10/Fermented-hot-sauce-keep-kahm-ferment-on Escarpment Labs blog article on kahm yeast.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* [https://www.facebook.com/groups/MilkTheFunk/permalink/3795398910488295 MTF thread by Morgan Grant McGaha on using carbonic maceration for fruit before adding to beer.]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">* [[Wine|Carbonic maceration]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fruit varieties and usage suggestions==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fruit varieties and usage suggestions==</div></td></tr>
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DanABA