Craft Beer & Brewing Course
Copy of The Mad Fermentationist’s Practical Guide to Brewing with Fruit
Michael Tonsmeire, cofounder of Sapwood Cellars and author of American Sour Beers, lays out his pragmatic and flavor-driven approach to sourcing, processing, and incorporating fruit into mixed-culture beers.
4 chapters · 19 lessons · 1h 17m
Free — no subscription needed
Your instructor
Michael Tonsmeire
Cofounder and Brewer, Sapwood Cellars
What do you get when Michael Tonsmiere, aka the Mad Fermentationist and author American Sour Beers, joins forces with Scott Janish, author of The New IPA, start a brewery in a Maryland suburb between Baltimore and Washington, D.C.? Pretty much what you’d expect: a brewery that tends to focus on creative expressions in the pale ale and IPA space, as well as progressive approaches to wood-aged, funky, and sour beers. Yet Sapwood Cellars has done much more than just meet expectations over their first four years of existence—they’ve also honed approaches to both of these focuses, while creatively blending the two with smart mash-ups in the liminal space between them.
Course contents
4 chapters, 19 lessons, 1h 17m of video
Chapter 1
Welcome
Chapter 2
Selecting and Working with Fruit
- Processed Fruit Products and Zesting Citrus10:29
- The Pros and Cons of Aseptic Purees7:55
- Residual Sugars: Safety, Pasteurization, and Sulfites3:58
- Choosing the Form of Fruit6:15
- Combining Fruit and Vanilla2:51
- Layering Fruit Flavors2:13
- The Sensory Elements of Fruit
- Pairing Fruits and Hops and with Other Fruits5:33
Chapter 3
Fruit for Mixed Fermentations
Chapter 4
Conclusion, Recipes & Further Reading/Listening
What students say
Easy to watch, lets of good hints if you're stepping into the fruit beer space
He is so knowledgeable and willingly shares his experience and passion with his readers.