Subscriber Exclusive
Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.
There are plenty of ways to skin a cat (or an apricot, in this case), but the advantage of canned puree is that it’s a known quantity—literally and figuratively. You know the precise weight of fruit being used, and it’s commercially sterilized, so there’s low risk of contamination. I add it directly to the primary fermentor.
One last note: This is a pale ale, not an IPA. The hops should complement the fruit, not overshadow it.
ALL-GRAIN
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.