OnTap Magazine

MARCEL HARPER A  s temperatures climb and the promise of spring is upon us, homebrewers may want to celebrate by trying something a bit different. How about brewing with fruit? And by brewing with fruit I certainly don't mean the ubiquitous "pineapple beer" of lockdown fame. I mean a brew that is definitively beer, but also definitely fruity. Of course, and not surprisingly, the Belgians have already perfected this form. For a good commercial example, try out Liefmas Brewery's Kriek, a handsome cherry beer with characteristic Belgian ale flavours married with a sour cherry backbone. But you need not brew a complicated Belgian ale to get some fresh fruit into your beer. To master the art of brewing with fruit, let's take a look at some key principles. HOMEBRU J UICY BEER THE BASICS OF BREWING WITH FRUIT 44 | Spring 2022 | ontapmag.co.za