Craft Beer & Brewing Course
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.
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During the 78-minute video course, Tonsmeire covers:
- choosing the form of fruit, from aseptic purees to whole and fresh-picked
- sourcing, selecting and blending different fruits
- tips on efficient zesting of citrus fruit
- cleaning and processing whole fruit for safe use, free of off-flavors
- managing the sugars in fruit and how they affect fermentations
- adjusting acidity to accentuate fruit and achieve balance
- safely packaging fruit beer with unfermented sugar
- using particular hop varieties to accentuate certain fruits
- sourcing, handling, and processing fresh fruit for mixed-fermentation beers
- distinguishing your beer with unusual and foraged fruits and botanicals
- evaluating fruit and adding it to barrel-aged beers
- unusual barrels that can add or complement fruit flavors
- And more.
Course contents
4 chapters, 19 lessons, 1h 17m of video
Chapter 1
Welcome
- About this Course2:17
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
- 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
Chapter 4
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
What students say
5.0 from 3 reviews
Brilliant and informative
Easy to watch, lets of good hints if you're stepping into the fruit beer space
Love Michael's practical guides
He is so knowledgeable and willingly shares his experience and passion with his readers.
very informative course