Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.
From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.
Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.
Checking in at just 3.2 percent ABV, Bourgeois Daydreams is the delicate, aromatic table beer at Chicago’s saison-focused Is/Was Brewing. Cofounder and brewer Mike Schallau describes it as “a balance of rustic grains, fresh-hop character, yeast esters, and a sprinkle of Brett funk.”
From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.
From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).
Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”
Big yet simple in its construction, this is a showcase of what clean ethanol flavors can add to a beer. Apple-like alcohols meld with the hop aroma and bready grist to yield a simple yet dangerous lager that’s anything but boring.
This Belgian-style amber ale should serve as a fine vehicle for any “concrete” sugar such as panela, piloncillo, rapadura, tapa de dulce, or jaggery.
From founder-brewer Jonathan Thibault at La Ferme in Shefford, Quebec—a rural brewery about 60 miles east of Montreal and 35 miles north of Vermont—here’s the recipe for a tart wheat beer that features nearly two kilos of a beloved local produce: haskap berries, aka camerise.