Fruit Beer and Fruit Wines: Flavoring Techniques That Shine

Fruit can add vivid aroma, sweetness, and complexity to beer and wine. This guide covers when and how to add fruit, how to balance sweetness and acidity, and which products from BrewCo can help you nail the flavor.

When to add fruit

• Fruit beer: Add fruit during primary fermentation, secondary fermentation, or conditioning depending on desired impact and stability.
• Fruit wine: Add fruit during must preparation or after primary fermentation, mindful of sugar and acid balance.

Flavoring options

• Fresh fruit: Provides bright, natural flavors but can introduce sugar and risk of contamination.
• Fruit puree or juice concentrate: More consistent flavor and easier to manage, with easier sanitation control.
• Flavor extracts or essences: Very consistent, but choose high-quality options and use sparingly.
• Enzymes and clarifiers: Consider using pectolase to improve juice yield and clarity when adding fruit to must (see BrewCo’s winemaking enzymes).

Balancing sweetness and acidity

• Fruit adds sugar; balance with malt or residual sweetness as needed.
• Acids and pH: Test and adjust pH for stability and flavor harmony; target pH depends on style and fruit.

In the store

• Fruit flavoring options: https://brewco.uk/collections/ingredients
• Winemaking enzymes for juice yield and clarity: https://brewco.uk/collections/enzymes
• Fermentation gear and equipment: https://brewco.uk/collections/fermentation

Final thoughts

• Fruit can elevate both beer and wine; start with small batches to dial in your preferred fruit and level of intensity.
• Sanitation and timing are critical for stable, repeatable flavor results.