Test your knowledge on fruit beers in this week’s Tuesday Beer Trivia quiz.
Fruit in beer seems like a new phenomenon in the United States, but these sweet and succulent additions have been around for longer than we think.
After you take the Beer Trivia quiz below, scroll down to the “Beer Trivia Answer Explanations” section to learn more about fruit beer.
Beer Trivia Answer Explanations
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The following explanations were taken from “Brewing with Fruit Beer: Wheat Beer and Beyond” by Dave Mentus in the May/June 2010 issue of Zymurgy, Style of the Month: Fruit Beer at HomebrewersAssociation.org, and Radical Brewing by Randy Mosher.
Lambic like kriek and framboise may be the original fruit beers, but in the last 20 years, fruit-flavored fermented beverages have become very popular in craft brewing and homebrewing in the United States.
False. The BJCP defines “fruit” using the culinary definition, referring to the fleshy, seed-associated structures of plants that are sweet or sour and edible in a raw state.
The scharbeek cherry is a small, dark sour cherry that has no counterpart in America. Sometimes these cherries were left on the tree to dry, which concentrates the fruit flavor even further.
Pectins are carbohydrates in fruit that can cause some problems in brewing, especially if the fruit is cooked prior to being added to the mash or wort. Pectinase enzymes exist to help with this haze problem, but they don’t always work as they should.
Fruit extracts allow for trial-dosing of fruit flavors in beer once you’ve reached the desired quality in your base style. Once the optimum quantity and mixture has been determined, the test extract amount can be scaled up to a larger batch size by simple multiplication.