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Recipes Reviews Podcast

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← Copy of The Mad Fermentationist’s Practical Guide to Brewing with Fruit

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Welcome

About this Course2:17

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

Fruit for Mixed Fermentations

Rethinking Fruit for Mixed Fermentation and Barrel-Aging8:01
Handling and Processing Fruit in the Brewhouse7:00
Tips on Evaluating and Adding Fruit to Barrel-Aged Beers7:28
Getting Fruit Character from Special Barrels3:27
Distinguishing Your Beer with Unusual Fruits, Botanicals, and Barrels7:01

Conclusion, Recipes & Further Reading/Listening

Closing Thoughts2:07
Breakout Brewer Profile: Sapwood Cellars
Listen Up! Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild Beers
Recipe: Sapwood Cellars Smüzí (Base Beer)
Recipe: Sapwood Cellars Neologism

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Processed Fruit Products and Zesting Citrus

← About this Course Next: The Pros and Cons of Aseptic Purees →

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