A Guide To Blending Sour Beer With Fruit. Malolactic Fermentation. A simplified pathway for the breakdown of citric acid to acetic acid and other metabolites by malolactic bacteria. Sleep Hygiene Pdf Spanish Seasons on this page. A variety of bacteria can metabolize some of the natural fruit acids into other compounds. Winemakers make use of the bacteria Oenococcus oeni to induce malolactic fermentation in wines high in malic acid. This is done because lactic acid is considered to have a softer taste than malic acid. In sour beer, most strains of both Lactobacillus and Pediococcus can also perform malolactic metabolism. Due to this, it is common after blending fruit into sour beer for the acid balance to shift from malic to lactic over a period of several weeks to several months, a change which is generally beneficial for the flavor profile of the blend. It is interesting to note that bacteria with malolactic activity tend to produce both acetic acid and diacetyl in the presence of citric acid. While the buttery flavor of diacetyl may be a positive note in classic chardonnays, it is considered to be an off flavor in sour beer. As a result, it is best to plan for a minimum four to six week aging period after blending fruit into a sour beer to allow Brettanomyces the opportunity to reduce this compound. This consideration is especially important if a fruit high in citric acid is being incorporated into a blend. Tannins. Fruits are a natural source of several varieties of tannins. These compounds do not have a true flavor but rather create the perception of dryness and astringency on the palate. Like oak and other barrel woods, the parts of fruit which are typically eaten contain mostly hydrolysable tannins. These tannins tend to be pleasant on the palate from the very beginning, adding complexity and structure to the body and mouthfeel of a sour beer. On the other hand, the seeds and stems of fruit are often high in condensed tannins, which tend to be harsh on the palate, with high concentrations producing a dry, rough, cottonmouth sensation. Pressed fruit juice will typically add very little tannin to a blend while pures may have a low to medium tannin content depending upon how they are processed. Whole fruit has the potential to add the greatest concentration of tannins to a blend with the degree of tannin extraction based upon contact time with the bulk matter of the fruit. Care should be taken with any fruit high in seed content such as many briar berries as extended aging times can leech harsh levels of tannin into the beer. For more information on tannins in sour beer, check out our article dedicated to the topic. Dry Fertilizer Blending ProgramsColor. Three American blueberry sour beers. Photo courtesy of Jimmie Jackson. The fruit compounds that can lend color to a blend typically fall into a class of molecules called anthocyanins. These pigments are p. H sensitive and most often appear to be red, purple, or blue. While some varieties of fruit have colored juice that is high in anthocyanins, the skins of these fruits will also contain a high concentration of these compounds. Therefore, like tannins, contact time with whole fruit skins will increase the extraction of color compounds into a blend. In most cases, the low p. H of sour beer will cause the p. H sensitive anthocyanins to appear red or purple as opposed to blue this is why blueberry sour beers always appear red. The acidity of sour beer also helps to preserve color compounds, although with time these compounds can settle out of a beer or break down into colorless metabolites, causing vibrant colors to fade. Other Fruit Compounds. Of course, fruits offer much more to a sour beer than sugar, acidity, and tannins. As blenders, it is the wide variety unique flavors and aromas that fruits can provide which make them such an appealing ingredient. In general, these esters, phenols, and more exotic flavor compounds hit their maximum concentration at the peak of ripeness or just beyond that point. In addition to the flavors we easily recognize and expect from fruits, there are a few extra flavors that may be unexpected. For example, many fruits contain a significant concentration of phenols and phenolic acids. Brettanomyces can transform these compounds into more of the classic barnyard, leather, and funk that we appreciate in certain blends. On the other hand certain fruits such as strawberries can be notoriously difficult to work with in sour beer due to these bio transformations, which in the case of strawberries often create plastic, medicinal, or rubber band aromas. A very pleasant example of an unexpected transformation is the baking spice cinnamon aroma that can accompany the use of cherries and other fruits such as pineapple in sour blending. Over the last few years there has been a fair amount of interest in the wine industry surrounding some organisms ability to cleave unique esters free from glycosidic bonds to sugar. Many fruits have a high concentration of such glycoside bound aroma molecules and unique organisms such as Wickerhamomyces and certain strains of Brettanomyces have enzymes which can break these bonds, releasing a variety of unexpected yet appealing aromas and flavors into our fermentations. Lastly, its worth mentioning that the inclusion of certain fruit seeds or pits can contribute unique flavors to a blend. The classic example of this is the use of whole cherries in kriek blending. The cherry pits in these blends create an almond marzipan flavor which is a hallmark flavor of Lambic krieks. Sourcing and Processing Fruit. Before we can add fruit to our sour beers, we have to decide what form and type of fruit we would like to add, and then source said fruit. While a supermarket or local fruit stand may suffice for homebrewers making a five gallon batch, farmers markets and wholesale contacts will be required for professionals who may need to source hundreds or even thousands of pounds of fruit for a project. Fresh Whole Fruit. When planning for the use of fresh whole fruit, its important for brewers to keep in mind that these are seasonal products. For logistic and economic reasons, large quantities of fruit are best to source locally or from farms within a reasonable shipping distance of the brewery. If a brewery does not intend to freeze fruit for storage, then they must have the beer or beers that they intend to use for blending ready when the fruit also becomes ready. Scribblenauts Unlimited Pc Free Download No Steam on this page. Talk to local farmers and suppliers about their products, they will both be able to help you plan and provide valuable information about the fruits they grow. The first step in handling whole fruit is to wash the fruit to remove any excess dirt or chemical residues. This is also the time to remove any bulk stems or leaves from the fruit. After cleaning, we want to break the fruit open so that the juice and other contents have the opportunity to be exposed to both the beer and its resident microbes. This processing can range from simply slicing a piece of fruit in half, to crushing it open, to reducing it to a pure. Whether or not storage is a goal, some brewers advocate freezing fruit before adding it to a blend in order to rupture cell walls and make the fruit more accessible to the beer. Depending upon our goals for tannin and flavor extraction, seeds may be removed or left in the whole fruit. A fruit crusher de stemmer. 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