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Basic Fruit Beer

Classification: fruit beer, juice, extract

Source: John Isenhour (LLUG_JI%DENISON.BITNET) Issue #177, 6/14/89

This recipe was described in the Summer 1987 issue of Zymurgy. See the issue for procedural details. When I brew with fruit I do not add fruit to the boil, this will set the pectins to creating a haze. Instead add them after the boil and steep. I generally use a wheat malt extract to emulate a lambic frambozen. Try a Lindemann Framboise to see what you're shooting for. They use unmalted wheat in their beer.