In Columbia, Maryland, the suburban brewery known as Sapwood Cellars has a unique origin story: Its cofounders Michael Tonsmeire and Scott Janish are authors of two of the most influential brewing books of the past 15 years. In the second of two video courses led by the Sapwood cofounders, Tonsmeire—author of American Sour Beers: Innovative Techniques for Mixed Fermentations—shares all his pragmatic advice on incorporating fruit into various kinds of beers, with special emphasis on sour and mixed-culture beers.
During the 78-minute video course, Tonsmeire covers:
- choosing the form of fruit, from aseptic purees to whole and fresh-picked
- sourcing, selecting and blending different fruits
- tips on efficient zesting of citrus fruit
- cleaning and processing whole fruit for safe use, free of off-flavors
- managing the sugars in fruit and how they affect fermentations
- adjusting acidity to accentuate fruit and achieve balance
- safely packaging fruit beer with unfermented sugar
- using particular hop varieties to accentuate certain fruits
- sourcing, handling, and processing fresh fruit for mixed-fermentation beers
- distinguishing your beer with unusual and foraged fruits and botanicals
- evaluating fruit and adding it to barrel-aged beers
- unusual barrels that can add or complement fruit flavors
And more.
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