JBU > Introductory

Adjunct Ingredients: Putting Fruit in Your Beer

Adjunct ingredients sometimes get a bad rep, but how do they really affect the beer and beer style? Sometimes they can even be an added bonus.

Adjunct Ingredients: Putting Fruit in Your Beer

Fruit and beer is an interesting topic. Traditionally, brewers have avoided adding fruits and adjuncts to their beers because they want the simple ingredients of the beer to speak for themselves. While this is an admirable, and valid, way of approaching craft beer, fruit has become a ubiquitous ingredient in many traditionally fruit-free styles in the past 15-20 years.

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The following fruits are typically included in brewing:

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Citrus Fruits
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Peach
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Cherries
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Additional fruit flavors could include:

  • apple
  • raspberry
  • blueberry
  • other berries
  • banana

You’ll find all sorts of interesting styles of beer brewed with fruits if you keep trying new things!

Remember! When we discussed yeast, we talked about fruity esters. It pays to mention again…fruits and esters are different. When you taste banana, clove, and cherry in your beer, odds are it wasn’t actually brewed with these ingredients. The flavor comes from the chemicals created in the fermentation process from the yeast. If you taste fruit flavors in your beer, check to see if it was actually brewed with fruit first.

A “Framboise” is a fun style of beer brewed with fruit. The word “framboise” is the french word for raspberry, and thus the beer style “Framboise” is fermented with raspberries. It’s usually quite sweet and can taste like you’re drinking a concentrated raspberry. The framboise style stems from the traditional Belgian Lambic style of beer, and is usually qualified as a “raspberry lambic” in most circumstances.

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