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Topic: Fruit Beer

	20. Fruit Beer - BJCP Style Guidelines
		The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation.
		Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades.
		Fruit beers may have some haze or be clear, although haze is a generally undesirable.
	www.bjcp.org /styles04/Category20.html (830 words)

	Fruit Cocktail
		Fruited beer improves with aging (a year or more), as the fruit components blend with the base.
		For example, if a raspberry fruited beer is brewed properly, the fruit should impart a reddish (and frequently hazy) cast to the beer and the head, except in cases where a brown beer is used as the base.
		Unlike other fruited beers (but like some enormous barleywines), this one is nearly still, with slight carbonation; a whole bushel of fruit sourness and tartness that is perfectly balanced by the malt so nothing gets out of hand.
	www.allaboutbeer.com /style/fruit_cocktail.html (1909 words)

	Benelux beerguide: Beer styles - alphabetical overview (Site not responding. Last check: 2007-11-05)
		Alcohol free beers can be made in two ways: either one brews the beer and removes the alcohol (an expensive process, which however maintains the taste of the beer), or one brews beer without alcohol, which results in the typical grainy/worty taste.
		The strongest and heaviest beers are classified into two styles: the blond and amber coloured barley wines (with a degree of alcohol between 9 and 12 percent) and the dark massive ales (with a degree of alcohol between 8 and 12 percent).
		Wheat beers are light neutral beers with occasionally spicy, sweetish and/or sourish flavours which have between 30 to 50% wheat as one of their ingredients.
	www.dma.be /p/bier/0_3_uk.htm (3515 words)

	Michael Jackson's Beer Hunter - Belgium's Great Beers
		Their brews are of the type seen in Bruegel's paintings, and represent the oldest style of beer readily found in the developed world.
		Lambic beers gain their tartness from a content of at least 30 per cent raw wheat in addition to the more usual malted barley, but their defining characteristic is the use of wild yeast.
		In the traditional method, the fruit is added during the maturation of the beer, causing a further fermentation.
	www.beerhunter.com /documents/19133-000214.html (1384 words)

	7
		Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries)—allow for a range of fruit character and intensity from subtle to aggressive.
		The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation.
		will vary depending on the underlying base beer, but the fruit will often be reflected in the color.
	www.bjcp.org /finalstyles/Category20.html (836 words)

	Encyclopedia
		Since about nine-tenths of beer's volume is water, the quality of the water is of utmost importance.
		Beers from different regions of America and other countries take their character from the water used in the brewing.
		Beer adds character and flavor to many foods from breads to stews.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,321,00.html (178 words)

	WindRiver Brewing Internet Newsletter
		The wheat beers produced by breweries in an area close to the original town of Lembeek eventually gained the name lambic, and was restricted only to those producers who originated in this area (the story of the origin of the term "lambic" is rather complex and convoluted.
		Wheat beers make a great recipe to use for your fruit beer because they are already fairly light in color and flavor, so any fruit you add to the mix will have the most impact.
		Fruit beers also pack so much flavor that they can be well made, even if your fermentation temperatures are on the high side.
	www.windriverbrew.com /text/898news.html (1618 words)

	BJCP Style Guide (Site not responding. Last check: 2007-11-05)
		The character of the particular fruit(s) should be distinctive in the aroma.
		For lighter beers with fruits that exhibit distinctive colors, the color should be noticeable.
		The character of the particular fruit(s) should be distinctive in the flavor profile.
	www.mv.com /ipusers/slack/bjcp/styleguide21.html (355 words)

	Homebrewed Fruit Beer Recipes
		Always use the fruit puree in the primary or secondary fermenter.
		When substituting your favorite fruit for the one a recipe calls for, keep in mind that a fruit like raspberry has a stronger flavor than apricot and make the necessary adjustments.
		This is the standard length of boil for Belgian style beer which removes the cheesy characteristics of the aged hops.
	www.leeners.com /fruitbeerrecipes.html (826 words)

	Compare Prices and Read Reviews on Pete's Strawberry Blonde at Epinions.com
		On the one hand, you need to evaluate the underlying base beer to see how well made it is and how well it lets stylistic signature characteristics shine, but at the same time, you need to balance that with the how well the beer succeeds in letting the fruit flavors and aromas come through.
		These reviews either blast all fruit beers in general as a sacrilege against the great beer Gods, or they sometimes go to the other extreme and focus only on the fruit as if they were judging a the State Fair's fruit preserves competition.
		The fruit and beer flavors can marry harmoniously, and can let the fruit have its moment in the spotlight while at the same time letting the underlying beer refresh and satisfy the palate the way it is intended.
	www.epinions.com /content_45044895364 (1190 words)

	BYO - What is the purpose of pectic enzyme in many fruit beer recipes?
		It was a wheat beer with strawberries added after primary fermentation was complete, and it had an interesting pink, cloudy appearance with a nice, fruity nose.
		The safest method is to ferment the beer in a plastic bucket with a large lid and an airlock.
		Pectin is a type of carbohydrate found in fruits that act as a structural member of the fruit, kind of like beta glucan in cereal grains.
	www.byo.com /mrwizard/1017.html (1349 words)

	any fruit beer (Site not responding. Last check: 2007-11-05)
		based on german wheat beer recipe isar weizen from eric warner's book.
		ferment out with yeast of choice fruit at 0.5 to 2 lbs/gal generally, less for more tart fruits, e.g., 2 lbs/gal sour pie cherries, 1 lb/gal raspberries, 1.2 lbs/gal peaches, randy mosher's book has a nice chart on fruit if planning to keep for a long period, a good idea to pasteurize the fruit.
		pour fruit into sanitized secondary; rack beer on top of it.
	www.stlbrews.org /recipes/_recipe/00000008.htm (85 words)

	Homebrew News fruit beer homebrew recipes (Site not responding. Last check: 2007-11-05)
		When you're seeking top advice concerning fruit beer homebrew recipes, it'll be complex separating superior advice from foolish fruit beer homebrew recipes suggestions or guidance so it is sensible to know how to moderate the information you are offered.
		A good hint to pusue when you are presented with help and advice regarding a fruit beer homebrew recipes web page is to ascertain who owns the site.
		Doing this could reveal the owners fruit beer homebrew recipes authority The fastest way to determine who owns the fruit beer homebrew recipes site is to find the 'about' page.
	www.home-decor-news.info /homebrew/fruit-beer-homebrew-recipes.htm (223 words)

	AHB Beer Recipe Kits - Fruit Beer Kits Only (Site not responding. Last check: 2007-11-05)
		American wheat beers are fermented with yeast strains which produces little or no fruity-ester flavors.
		It's a light and delicate wheat beer made with a special yeast culture that produces flavors which are tart and slightly phenolic.
		An absolute requirement for proper Wit beer is that it be made from a high proportion of un-malted wheat.
	www.annapolishomebrew.com /shoprecipekits104.asp (1340 words)

	JS Online: Fruit beer sweetens late summer evenings
		These are carefully hand-crafted beers, some of them fermented with wild yeasts, that have a deep "real beer" foundation and fantastically complex flavor profiles.
		Some beer drinkers will scoff at any flavored beer, but there is clearly a market for these hybrids (New Glarus even refers to its fruit beers as "the marriage of wine and beer").
		We like fruit beers not as quaffing beers for a summer afternoon but as dessert beers, to be drunk after dinner with something, preferably, a bit bittersweet, such as dark chocolate.
	www.jsonline.com /entree/cooking/aug04/250089.asp (735 words)

	TastyBrew.com \| Forum \| sanitizing fruit in beer
		Sometimes when you do not pasteurize your fruit, you will get a mild infection, but I've always found the bacteria that live on fruit to be extremely 'beer friendly'.
		However, I have already had the sugars in the fruit start a seconday fermentation that clogged the air lock and then blew it off the carboy.
		I know that you want a way to add fruit to the scondary, so maybe you could boil a quart or two of water then when it is nice and hot turn it off and seep the fruit.
	www.tastybrew.com /forum/thread/920 (1105 words)

	Fruit Beer (Site not responding. Last check: 2007-11-05)
		Light in body with mahogany color, the malt flavor is nicely balanced with the residual sweetness of the cherries.
		This fantastic beer should be served as a special treat on anniversaries or to celebrate when the last kid moves out of the house.
		Behind raspberry, blueberry is the most popular fruit used in brewing.
	www.mrbeer.com /fruitorspicb.html (421 words)

	AHB Beer Recipe Kits - Fruit Beer Kits Only
		Our blueberry wheat recipe kit starts with a full strength wheat beer, which is designed to be very mild so it won't overpower the delicate fruit flavor.
		Our cherry wheat recipe kit starts with a full strength wheat beer, which is designed to be very mild so it won't overpower the delicate fruit flavor.
		It has tons of fruit flavor and aroma, with a tart sourness that comes from the presence of lactic acid bacteria in the fermentation.
	www.annapolishomebrew.com /shoprecipekits112.asp (1338 words)

	WindRiver Brewing Internet Newsletter
		Just make sure that the fruit steeps between 170 and 180 F for 20 minutes to ensure that the fruit is pasteurized.
		This is a fantastic dessert beer that has the sweetness of the stout with a hint of cherries in the aroma and flavor.
		When Dr. Zoot began brewing beer, all of the homebrew authorities said that it was OK to aerate the hot wort by pouring it directly into a fermenter with about 3 gallons of cold water.
	www.windriverbrew.com /text/897news.html (1822 words)

	Oxford Bottled Beer Database: St Peter's Fruit Beer (Grapefruit) (Site not responding. Last check: 2007-11-05)
		Tom tried this at a beer dinner in the Pacific Oriental Brewery Restaurant in the City of London.
		The grapefruit worked surprisingly well - its bitterness was a refreshing change from the sweetness of many commercial fruit beers.
		One get the feeling this was a great idea, combining the sour of the grapefruit with the acid of a wehat beer, that went wrong somewhere.
	www.bottledbeer.co.uk /beer.asp?BeerID=684 (273 words)

	Brews Brothers - Fruit Beer Style (Site not responding. Last check: 2007-11-05)
		Any beer using fruit or fruit juice for flavor, color, and/or aroma.
		The particular fruit qualities of the beer should be distinctive in color, flavor, and aroma, yet remain harmonious with the total flavor profile.
		Brewer should specify the style of beer and the type of fruit used.
	www.brewsbrothers.org /styles/fruit.htm (110 words)

	Lambic - Fruit - Beer Advocate
		In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started.
		Once the fruit is added, the beer is subjected to additional maturation before bottling.
		Malt and hop characters are generally low to allow the fruit to consumer the palate.
	beeradvocate.com /beer/style/10/60 (235 words)

	Oxford Bottled Beer Database: St Peter's Fruit Beer (Elderberry)
		This is an old English fruit beer, flavoured with elderberries.
		As soon as the bottle is opened, one is hit with a powerful flowery, fruity smell.
		However, there are better fruit beers - if you like that sort of thing, try a fruit lambic instead.
	www.bottledbeer.co.uk /beer.asp?beerid=277 (234 words)

	How do they flavor beer? [Archive] - Brew Tank (Site not responding. Last check: 2007-11-05)
		Fruit flavors a generally fruit puree, though fruit extracts are
		fruit for a few weeks (or more, depending on the beer).
		I used to "process" the fruit when it was frozen - put it into a food
	www.normalbrew.com /archive/index.php/t-1787.html (1955 words)

	Bristol Brewing Company - Colorado Springs, CO (Site not responding. Last check: 2007-11-05)
		Our mission was to make beer that called to mind three things: quality, purity, and sanity.
		So, if you should get your hands on a Bristol beer, know that it was brewed fresh no more than a few hours from where you're sitting.
		Denver, CO • July 6, 2005 — The Brewers Association (BA) is announcing details for its 2005 Great American Beer Festival, September 29 - October 1, a...
	www.bristolbrewing.com (310 words)

	draught equipment manufacturer for drinks (beer, wine, fruit juice distributor) (Site not responding. Last check: 2007-11-05)
		DAV is a leading manufacturer on the draught equipment market for drinks (beer, wine, fruit juices) in France and abroad.
		atlantic: beer pump with several draught beer nozzles
		Saturn: beer pumps with beers of bar and pump with beer of pub
	dav-equipments.com /uk (249 words)

	St. Peter's Fruit Beer (Elderberry) - Drinks Shopping at dooyoo.co.uk
		A refreshing beer with a wheat beer base complemented by the unique addition of elderberry.
		rare example of an English fruit beer has a floral nose and a dry finish.
		One of St Peter's most popular beers which, in cask form, won the speciality beer class at the 1997 Norwich Beer Festival
	www.dooyoo.co.uk /drinks/st-peters-fruit-beer-elderberry (80 words)

	All About BBQ
		The etymology of the term is vague, but the most plausible theory states that the word "barbecue" is a derivative of the West Indian term "barbacoa," which denotes a method of slow-cooking meat over hot coals.
		The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that "barbacoa" became "barbecue" in the lexicon of early settlers.
		A mop can be something as simple as beer, fruit juice or meat stock, or can be very complex.
	www.3men.com /allabout1.htm (6581 words)

	Fruit / Vegetable Beer - Beer Advocate
		A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable.
		Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.
		View the Top Beers for Fruit / Vegetable Beer.
	beeradvocate.com /beer/style/9/660 (208 words)

	BeerRitz Mail Order - Suppliers of Specialist Beers
		From real ale to imported lagers, from stouts to fruit beers, from Britain, to Belgium to Australia and back again.
		If you are either a dedicated beer connoisseur in search of something special, or if you are just starting to explore the world of quality beers, then welcome to heaven!
		All unmixed cases of beer cost £24 or more.
	www.beerritz.co.uk (203 words)

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