How to Add Fruit to Beer - Citrus, Berries, Stone Fruit, Bananas?

[@frednolasco]

I once added roasted coconut to a heavily dry hopped APA (sabro as the main hop so the coconutyness could really shine through) and what i got was a heavenly creamy, smooth, tropical, and balanced beer that was highly smashable. One of my fav homebrews ever. cheers from a portuguese beer lover and keep up with these great informative videos!

[@rayvin357]

You forgot Sudbury! (babe ruth lived there-Sudbury MA) You two are absolutely educational and interesting.

[@kimwelch4499]

You guy are so awesome. I watch regularly even though I don’t brew beer. I brew kombucha and water kefir and am starting to ramp up to go commercial. So much of what you discuss is applicable and super helpful. Thank you!

[@attiesenekal6234]

Best info I could get on the internet. I live in South Africa and want to use the marula fruit to add to my beer. They're kinda sour-sweet tart fruits that look kinda like a stone fruit. Thinking of freezing, peeling and extracting the juice to add to end of boiling and the using the leftover flesh and nuts to add just after Kraussen. Boil should sanitise juice and thing of using MBS for the rest to add in primary. Never knew you could sanitise it this way and just let it sit to let ths sulfur dioxide degas. Last time I tried a wild yeast fermentation like they use in the traditional african marula beer, but came out very sour, astringent and cardboardy..

[@imFurbs]

lmaoo that dude behind the windows havin a good time.. is that what I think it is on that paper? hahaha

[@GenusBrewing]

Gotta pass the time some how :p

[@TheNumb96]

That was waaay to much information in one video, i'm gonna have to watch it again before crafting the recipe for my next fruit beer. Great job!

[@VincentArboriste]

Very good info. It shows that you've put some effort into scripting and it makes for one of your best video. Great content and fun to watch. Keep em' coming and happy brewing!🍺

[@GenusBrewing]

Cheers! Thanks for the feedback.

[@peter_shoes_]

"realality" is a word I will absolutely start using now

[@Silverbullet69420]

I wished I lived closer to you guys, would absolutely love to try some of your beers. Love your videos!

[@brentm4386]

A couple years ago I make a black IPA and added freeze dried blueberries and blackberries and it worked as a great way to add a dark fruit flavor. Thanks for the video!

[@tman9338]

How much for 5 gal batch ?

[@brentm4386]

@@tman9338 lol not sure. Actually the freeze dried fruit adds up and it costs a good amount to make unfortunately. A rare treat!

[@FinnpR0]

Really helpful. going to be making a gose and thinking of adding orange juice to it after kettle souring, as well as the zest of them. Cheers!

[@GenusBrewing]

Sounds Yummy! There was a local brewery that did a mimosa gose with that same strategy and it was a huge hit!

[@smallbatchbrewingco5675]

Perfect timing 👍🏻 awesome guys 👌

[@GenusBrewing]

w00t!

[@OliverHoerold]

Greatest thumbnail EVER!!! You guys rock!

[@davidrogers6262]

I've be holding on to a recipe for a "Le Petite Orange" saison work a good while. After watching the video I'm thinking of adding orange sections to the beer with the peels. Great video!👍

[@GenusBrewing]

Let us know how it tastes! Cheers!

[@bobbob-ze9zo]

Home brewer here love your channel

[@erikmadrid8838]

Go Cougs! Came here in my digging for tips on making a Raspberry WIt and was jackedk to see the WSU jacket. Cheers.

[@meyogy2414]

The snozberries taste like snozberry! ... bwahahha 😂😂😂

[@brucekish7576]

I leaned the hard way that bananas need to be pasteurized before pitching into secondary. The fruit contains natural bacteria that will turn the beer funky within days.

[@bmhughes2]

When adding fruit, specifically citrus fruit post-boil, especially with the peel, how do you handle microbes and bacteria on the peel that won't be killed by the boil. Particularly if you add the fruit during secondary fermentation. Thanks. Great video, btw. Very informative.

[@djsomers100]

Really enjoy your channel, but as a Husky, I might have to go incognito. Brewing a Raspberry ale for my MIL this weekend. Timely advice!

[@GenusBrewing]

Go Cougs! (my sister was a husky though, so no bad blood)

[@beerme_2]

Thanks for your expertise very helpful information. I am putting together a recipe for a peach wheat using a peach puree. Good advice I have no plans to dip my stones especially during the boil or add nuts or any other ingredients that my home brew shop doesn't usually stock.. Cheers!

[@GenusBrewing]

Maybe next time!

[@derekp6636]

hrmmm great vid, looking forward to trying out a few wheat beers with a variety of different fruits to see what turns out well.

[@stinebrewing7168]

Great video guys! COuld you provide some guidance on fruit weight to add per gallon of beer? How would you go about calculating abv when adding fruits into the secondary fermenter? Cheers!

[@josbanse]

The reason why fruited beer may not be considered beer is due to reinheitsgebot

[@GenusBrewing]

Reinheitsgebot time we change that... (nailed the dad pun)

[@imFurbs]

Do you have any tips when it comes to the trending smoothie style sours / berliners? Would love to see you guys make a video on the subject or do a brew vid making a small batch. The Tropical Hideaway I had from bottle logic was apparently 50% purée. It had such a nice mouthfeel. Nice and viscous but not too much. And not overly sweet like a lot of smoothie sours I’ve had. It would be nice to see someone go over the fruiting process and fruit and lactose ratios etc. want to get that perfect balance of tart and sweetness from the fruit and lactose.

[@krisiglehart3061]

On the fruit aspect, I will sterilize by adding 1 cup of vodka to the fruit slurry then add it to the secondary. Has never failed me and never diluted the flavour if the fruit/beer.

[@MrCribbss]

i would like to see a beer done with unmalted grains and then mashed with bananas.

[@philippj5176]

banana-beer is one of the oldest beer types in the world. It is basically brewed from bananas. You should never forget that beer is actually just cooking starch so it becomes sugar which then gets fermented. It just happened that our standard today is: cereals as the basic -> beer. Otherwise, great informing video nice

[@ade6338]

Hi guys is their any difference in cooking the fruit in sugar to caramelized then adding it to ferment or just putting it in mash?

[@GenusBrewing]

Caramelizing the sugars and adding to secondary will give you a lot more of the sweet character of the fruit - whereas in the mash you'll get more of the acidity and tannin of the fruit.

[@Psychobill93]

Should I just stir them to the point I'm satisfied with the taste/concentration? Should I avoid boiling or it doesn't matter?

[@SyBernot]

It's funny you mention lipase in avocados, a can of tomato paste in your wort will aid in fermentation of high gravity beers and can be used to kick start a stuck ferment with no other noticeable effect. #themoreyouknow Peanut butter banana chocolate stout, but not like Rogue did it.

[@tylerb6081]

I've added frozen grapefruit juice at flameout with good success to a hoppy NW pale. The taste of pineapples is also a great thing in a beer (ie. sultana and BRU-1 hops) but I've heard that actual fermented pineapple juice tastes like puke. Any truth to that? What about adding a bag of frozen grocery store raspberries to secondary? Any issues with infection? I think Denny Conn mentioned on a podcast that he adds fruit to secondary and never had an infection.

[@atouchofa.d.d.5852]

I like to add pineapple to primary but you need to pasteurize it.

[@johnmackay7789]

Great video. Very new to home brewing and I get quite a good crop off blackcurrants each year and have wondered if using them in a brew would work. If so what would be the best beer type to start with?

[@mattxander12]

What about using K-Meta and meta bisulphate to nuke the yeast and back sweetening with fruit like one does with cider?

[@GenusBrewing]

I think Logan mentioned doing that when he was talking about blending the fruit - me personally I stick with the mechanical (freeze then heat) over the chemical (pectic enzyme then K-Meta)

[@atouchofa.d.d.5852]

Many breweries by me in Western NY do this

[@geoffvandermerwe6220]

I just chuck my fruit in the microwave for a few seconds to kill the wild bacteria! Had no issues so far

[@TheAeasy19]

Right? Their like take at least two steps.

[@Sambeeeer]

5:45 "sure" hahaha

[@idkman09]

Yo I froze 4 pounds of loquats, going into a 5 gallon batch.. should I put them in secondary before brew/vice versa? Or dump them straight into primary?

[@craftbeerenthusiastunion2237]

Curious to hear your thoughts on using prunes, and wether you’d ad them to the mash or secondary? (In a porter maybe) I can totally get behind avocado! An avocado cream ale with lactose and vanilla? (See avocado smoothies from Pinkies in Condado PR)

[@Lapienis01]

Hey guys, cheers from Brazil. Want to try experimenting adding fruits to my beers, but i can't find a cool recipe and i want to experiment on my own. What do you think would be good styles to start and what combinations do you think would be nice?

[@kevinclifton7911]

Hey all! I brewed up a saison and added blueberries the last 5 days or so of fermentation. All I did was buy them frozen, thawed them out, threw them in a sanitized blender and lightly chopped them up. Then threw them right in the fermentor. The beer was amazing. I’m making a strawberry blond now. Did I just get lucky or are there Any extra steps I should take ?

[@JimmyJusa]

Is there any concern about dealing with the acid coming from fruit? I've been hesitant to use my rhubarb due to the malic acid causing weird flavors or something outside of my goal.

[@GenusBrewing]

Rhubarb is naturally very bitter - but I've found if you freeze then Boil your rhubarb you can build a lot of the peppery brightness without being overly bitter or acidic.

[@unicyclemaster470]

Making a peach wheat, can I get away with just the freezing and heat pasteurization of the peaches or do I need the pectin step? On top of that, will pasteurization change the flavor of the peaches at all? Thirdly, how many pounds should I add to get some peach flavor but not a peach bomb?

[@jeffbrislane5782]

Guacalager could be a thing? Who knew..

[@GenusBrewing]

I'm excited to try some!

[@scottgoebel4671]

I've been brewing a raspberry wheat beer. Simply adding frozen grocery store raspberries after thawing. Haven't had any bugs in the two batches but I see value in your advice to pasteurize them. What temp is that again 165f.?

[@Audio_Simon]

8:55 Oh Jebus, that sounds incredibly painful!! :'(

[@Kberrysal]

What about using pineapple

[@Psychobill93]

Yeah, what about pineapple ;D?

[@Hacky2447]

Woot avocado comment was me!! Message me, lol

[@GenusBrewing]

Excited to try it out!

[@Hacky2447]

Recipe sent, hopefully you enjoy it as much as we did. There are also notes on it as well. 👍🏻

[@JamesRea2]

What about pureés? What about apples and pears?

[@GenusBrewing]

Logan sort of mentioned making purees with the berries when he was blending with K Meta... but we did skip apples and pears... We'll try to mention those on this next weekends live stream!

[@ibengsyahrul]

Big Lika♥️♥️👍🙏

[@pdfbrander]

So what is "stone fruit" exactly? There is no fruit called "stone fruit". "Stone Fruit" is a category that includes (amongst others) Cherry. Peach and Olive. All 3 taste completely different. What is "stone fruit" supposed to taste of, and if you say a fruit, then just say that fruit instead of "Stone Fruit" which frankly, could mean anything.

[@user-cz8fe2xw2g]

.__.XD