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No Rests for the Wicked: Warm It Up with Winter Fruit

Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Annie Johnson Feb 21, 2022 - 9 min read

No Rests for the Wicked: Warm It Up with Winter Fruit Primary Image

Photo: Matt Graves

A neighbor drops off a big sack of gorgeous, orangey-red persimmons, and you thank them. Now what?

Those persimmons sit on the counter with all the other wonderful wintertime fruit that you’ve bought or have otherwise received, harvested, or acquired—and these will vary, depending on where you live, what’s in season, and what your local stores like to stock. It’s a good time for tropical and citrus fruits, but other more local produce may appear, too. For me, it might be kiwis, pomegranates, pears, clementines and other small oranges, tangerines, kumquats, cranberries, Meyer lemons.… My counter gets crowded, but it sure beats fruitcake.

So, why not winter fruit beers? Those summertime staples such as berries, cherries, and peaches get enough love. How about some kumquat saison, persimmon sour, or coconut-lime Kölsch?

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Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.