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Here we are with a bit of a Marmite topic this issue: Fruit Beers and Sours! While they’re perhaps more of a brew to be sipped and savoured rather than downed by the pint, there’s no denying the satisfaction from brewing with fruit you’ve grown or foraged, or by conquering the challenges of wild cultures. Read on for loads of great tips from experienced pro and homebrewers - like Yonder Brewing & Blending, Nikita Vorontsov, Miðgarð Brewhouse and Jaega Wise.
And we’re not sure about you but we often forget to forward plan when homebrewing. So we thought it would be smart to get ahead now and look at some brews that would be perfect for the winter season.
Happy brewing!
Cheers, Yohanna & Gareth
We find that people often hurl stones at us when we mention Christmas in September. I get it, it can be a stressful time and it’s not for everyone. But the good news is that you don’t have to celebrate Christmas to enjoy a good winter beer. But if you do want to sit back with a festive brew come December then it pays to start planning and mashing up now. Your brew will be nicely aged by the time the days shrivel in and you’ll feel all cosy (and smug) for thinking ahead.
Adventurous homebrewer & YouTuber Nikita Vorontsov sits down for a virtual pint with Yohanna Best. Pour yourself a cold one and discover the story behind his mushroom beer, brewing with fruit and creating sours.
There have been a few sweaty hours spent in my brew dungeon this summer! It may have been hot but that doesn’t stop this beer lover from brewing. Crazy temperatures aside, brewing has actually been good recently. My tastes have been evolving,
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales. By Jaega Wise.
‘My 60L Brew Tank arrived last week and my first brew with it was a pleasure…it’s amazingly robust and flexible with an array of configurations possible by adding tri-clamp accessories. The RIMS system held the mash temperature very stable.
What’s the difference between the “All-In-One†and “Disconnect†Systems?
Yohanna Best chats with Stuart Winstone, Co-Founder of Yonder Brewing & Blending. Based in the Mendip Hills of Somerset this modern farmhouse brewery is fuelled by their passion for foraging, flavour and fermentation. And produce incredible sours and wild ales.
As a homebrewer in rural North Yorkshire, I’ve always been inspired by the natural world around me, whether that be foraging in the local countryside or growing my own fruit and veg. I’m always on the lookout for different ingredients that I can combine with beer. The sort of things that either wouldn’t be commercially viable for professional breweries or just something that doesn’t seem to have been used before. At this time of year, a big part of that is fruit!
It is a seasonal thing. Hedgerows full of blackberries ripe for foraging. If you are not making jam with them, make a Stout, or any other beer for that matter. You can add them to the mash, you can add them to the boil. Adding fruit to the mash and boil will add sugars to your fermentation so your OG will not be in line with your grain bill.
In July, we packed up a hire van and took the twisty road from our seaside home in Aberystwyth, through stunning Snowdonia and on to Manchester. Our destination: Depot Mayfield and the Craft Beer Festival. Both Dark Farm and MASHED! are based 100% online and are quite young so we hadn’t had the opportunity before now to show off our gear in real life.
Let’s start with a bit of clarification: Fruit Beers aren’t necessarily Sours. Though a lot of sours have fruit added to them, so they do overlap somewhat. But that’s good news for us homebrewers because it means that you can make a fruit brew without having to worry about the crazy world of wild yeasts and bacteria. Because Fruit Beer is basically any beer that has fruit added to it.
