Fruit additions to beer

Simply because you don't do something the same way I do doesn't mean there's no value in my process.

 

I didn't say there was no value in your process, but you haven't explained the value of your process. I secondary with fruit sometimes.

 

Confirmed.

 

I'll look for it. I have seen Ballast Point distributed in one or two places in n. WI in the last couple years.

EDIT: You said fresh, and that's not going to happen in my world.

Are you telling me that they made a beer that is bitter and sour? Or is the sourness pretty minimal? Or is it an IPA of the more recent type, with lots of late hops and no bracing bitterness? Edit: I could also just read the reviews...

 

Peter, Grapefruit Sculpin is not sour; it has the flavor of grapefruit.

Cheers!

 

I dint know dat ... nor did I know Belma is " ... very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma."

How is that flava-flav profile even possible?

 

Perhaps more zest than juice?

 

Nate Smith reviewed this along with other newer hops in an NHC talk that has made it's way around the net. I believe he didn't like this for IPAs because it is too subtle/delicate. Seems like a lot of the newer hops are poised to go any direction your nasal receptors and imagination wish to go.

 

Peter, my guess is that Ballast Point only used zest in making Grapefruit Sculpin.

Cheers!

 

I find it almost incomprehensible that they could be getting all that grapefruit flavor into very large commercial batches using zest. How? An army of little old ladies wielding microplanes? Could be, I guess. Maybe the ladies get to eat the fruit when they're done.

 

Peter,

According to Zach Fowle it is brewed with the rind: “Grapefruit Sculpin is this same IPA brewed with grapefruit rind.”

http://www.phoenixnewtimes.com/rest...efruit-sculpin-fruity-beer-done-right-6512596

Cheers!

 

According to Reid Ramsay it is brewed with the juice: "Ballast Point Grapefruit Sculpin IPA is brewed with grapefruit juice and is already available in 12oz bottles, and draft. 12oz cans are now available."

http://beerstreet journal.com/ballast-point-grapefruit-sculpin-ipa/

Being a google expert is fun!
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The fact is that Ballast Point is not saying how they do it.
(You have to remove the space between beerstreet and journal to go there. Otherwise it's autoblocked.)

 

I dont feel I need to defend my process to you.

 

Regardless of what google says, Ballast point lists this as 70 IBUS. I would think that if it derived substantial grapefruit flavor from juice, it would bring with it so much acidity that it would clash with 70 IBUs. Not that what I think really matters.

 

Just speculating, but they could counter the acidity with something like slaked lime. IIRC correctly, the brewery has called whatever it is they do with Grapefruit Sculpin a proprietary process, so who knows?

 

There are tons of great sour IPA's out there that indeed do embrace both bitterness and sourness in a harmonious, love-making union of flavor.

 

Give me some names. I'd all but guarantee that they aren't sold near me, but you never know, some day I might travel a little and if you give me something to look for, maybe my world will get rocked.

 

I was kind of wondering what all these great sour IPAs out there are too. Can't say I've had one.

 

The entire cake doesn't wake up. Lots of it is dead yeast and coagulated protein. Perhaps he doesn't want his beer sitting on that crap for an extended period of time?

 

No idea on availability but I bet he's right about this one,http://www.beeradvocate.com/beer/profile/22843/145184/