Fruit additions to beer have been historically popular, like Kriek and Framboise, and many modern beers—from fruited sours to IPAs—develop additional dimension from fruit additions during or after primary fermentation. Hybrid beverages such as melomel and pyment mead, and fruited ciders are enjoying more popularity than ever. However, using fruit can introduce balance issues, off-flavors, and sometimes a lack of fruit presence from fruit selection or addition timing. Join Beer Judge Certification Program national judge Mike Brennan for an exploration of fruit selection, consideration of effect on the beverage including pH, gravity, clarity, and sensory outcomes.

Firkin with Fruit - Pit (or no-pit) falls maintaining balance when using fruit additions