Can someone please explain to me how, say 450 North, is executing these types of beers. Is it just an obscene amount of fruit during second fermentation? Adding fresh fruit during canning?
This brewery has 30+ beers that use "Slushy" in their name, many of which are the Berliner Weisse style. https://www.beeradvocate.com/beer/profile/35021/ Reviews of some beers mention a normal mouth-feel, and others cite a slushy consistency. It would seem that they have found a way to keep fruit particles in suspension for the beer to be slushy-like. However, it isn't likely that the fruit could be added at the time of canning because re-fermentation would be occurring and creating over-carbonation in the beer (unless the brewer kills the yeast prior to packaging). I don't have an answer beyond that.
