Fruit My Berliner

http://www2.costco.com/Browse/Product.aspx?prodid=11264618&whse=BD_827&topnav=bd



raspberry, blueberry and marionberry blend at Costco

 

It was a sign to *only* do raspberries.

 

Sweet Woodruff?

 

Can one overdo raspberries? I think not!

 

First consideration is blueberry, second would be rhubarb...but I'm not sure that's widely available...and I'm not sure if it would add too much sourness. (and I guess it's not a fruit...at all really)

 

Mango?

 

Pear.

 

Pineapple.

My first thoughts were blueberry and mango already suggested above. Pear sounds nice too.

 

My first thought was cherries, no idea how this would taste.

What about peach/nectarine? Probably (definitely) not fresh fruit, but can you buy frozen (no idea)?

 

I liked my apricot puree Berliner. Could have used a double dose of fruit, though. The pineapple and mango ideas intrigue me. Especially the pineapple. I have about a lb of each of the following in my freezer, which makes me want to do several 1-gallon sour fruit batches: raspberry, cranberry, rhubarb, strawberry. Or perhaps cran-raspberry and strawberry-rhubarb? Maybe fruit combo is the way to go. Pina colada?

 

Papaya

 

Rhubarb is coming into season soon here in Michigan, and may already be available if you live in a warmer climate where that stuff grows.

I'm not into brewing this style of beer, but I've started to like drinking it. The ones that I've had have not really been that sour, so rhubarb would add that dimension. I also wonder what would happen if you went with apple juice from a Granny Smith. You probably can't buy that, so a juicer would be needed. (You'd need one for rhubarb anyway.) Just a wild ass thought.

 

Another vote for woodruff, but added in the glass, not fermenter:

http://www.germandeli.com/Gbber-Wal...-6fl-oz.html?gclid=CNr5ha3rqcUCFdcegQod0qMA8g

 

The more I think about it, apple would be pretty killer if you just keg it without fermenting it. There is also cherry juice concentrate out there:

http://shop.greatfermentations.com/...rry-concentrate/beer-brewing-fruit-flavorings

I'd probably look over what Welches has to offer in the frozen concentrate section of my grocery store.

 

For what it's worth, I've never added chocolate to the boil (only additions to the secondary) and have always gotten great chocolate flavor both from nibs and another time from powder that I turned into a paste.

To answer your question about fruiting your Berliner, I am a big fan of peach or apricot. I have used the puree from my LHBS and they turn out great.

 

Blood Orange Berliner. The name just rolls off the tongue The reason I say this is i've been toying with the idea of putting my next batch of berliner on some blood oranges. I just hope they're still semi 'in season'...

 

Yes, this.


Worked well in a Berliner I did a couple of summers ago.

 

though I have never tried one I have seen kumquat used in sour ales and berliners...I would try kumquat