The Art of the Fruit Tart with Urban Artifact

In this 93-minute course, included in your All Access subscription, Urban Artifact cofounder and COO Bret Kollman Baker opens the books on what he’s learned about brewing tasty, fruit-first beers that drink well below their strength. Along the way, he covers:

• why you should cook your strawberries
• the smart sourcing of whole fruit
• the benefits of leaning into purees
• what to know about using fruit juices and concentrates
• why you should avoid dehydrated fruit but experiment with freeze-dried
• aseptic versus frozen purees
• delivering the fruit flavor promised on the can
• the careful use of fruit-flavor extracts for top notes
• using WONF products (those “with other natural flavors”)
• what to ask your supplier about their fruit
• working directly with farmers for custom purees
• making connections at the farmer’s market
• adjusting beer’s other flavors to emphasize the fruit
• the importance of yeast nutrient when fermenting fruit beers
• adding manganese as a nutrient for Lactobacillus
• when to add the fruit
• fruit-first or beer-first, and choosing a base beer style
• key considerations for natural-tasting acidification
• respecting the power of vanilla
• spices, hops, and pragmatic flavor considerations
• adding and dialing in tannins for greater drinkability
• how yeast selection affects fruit flavors
• the Urban Artifact approach to brewing fruit tarts
• fermenting for a cleaner lactic acidity

And more.