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.
Sign in to check your access · or buy this course for $29.99
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 2 reviews
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.