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"Stone Fruit"

Discussion in 'Beer Talk' started by MasterCraft, Feb 1, 2013.

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  1. MasterCraft

    MasterCraft Sep 2, 2012 Massachusetts

    So I often see stone fruit used as a descriptor in smell/taste of beer. As far as I know this is a term for fruit with pits (cherries, plumbs, apricots, peaches). My question is, to those who use it as a tasting descriptor, does the term generally refer to the dark fruit caracter perhaps achieved by a high lovibond crystal in the grain bill (plumbs, cherries); or is it more reminiscent of apricots/peaches (perhaps from hop aroma or actual fruit addition)?
  2. Roeters

    Roeters Jul 4, 2007 Michigan

    Personally, I would say apricots/peaches from a hop/fruit aroma.
  3. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    claaark13 likes this.
  4. SadMachine

    SadMachine Mar 14, 2011 New Jersey
    Beer Trader

    I actually wondered the same thing but never thought to ask about it on here! Hopefully we both will get a clear answer =)
  5. Etan

    Etan Jul 11, 2011 Wisconsin

    I use stone fruit in reviews to describe flavors or aromas like that of pit fruits with light skin or flesh (peaches, apricots, nectarines, etc...). Often it comes up in Belgian pale ales and fruity IPAs.
    Squatchito and luwak like this.
  6. Squatchito

    Squatchito Dec 6, 2007 Virginia

    I would second this motion. I work with wine as well and "stone fruit" comes up constantly. Typically speaking with aromas of plums and cherries those fruits are named specifically.
    Etan and beertunes like this.
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