Using Fruit In Belgian Ale

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 9 March 2021

⏱️ 68 minutes

🔗️ Recording | iTunes | RSS

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Summary

Belgian ales are known for possessing unique fruity and spicy notes as a result of the yeast used to ferment them, characteristics that can meld beautifully with certain fruit additions. In this episode, contributor Cade Jobe sits down with Marshall to chat about using fruit in Belgian Ale as well as go over the results of an xBmt comparing different methods for adding fruit. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Frozen Fruit vs. Tincture In Belgian Dubbel xBmt

Transcript

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0:00.0	You've been hearing us talk about Imperial yeast for a while now, and that's because we absolutely love this stuff.
0:04.4	With 200 billion cells in each Pitchrite pouch, we rarely even need to make starters these days.
0:08.8	Unfortunately, not everybody has the access to Imperial yeast, those of us out here on the West Coast do,
0:13.5	because they're based out of Portland, Oregon. But things are about to change. Imperial yeast is
0:18.4	excited to announce the opening of their East Coast location, which is huge for those who want
0:22.5	the freshest yeast possible with the best pitch rates, but brew on the other side of the country.
0:26.8	They're going to start by offering their four most popular strains, A38 Juice, A07 Flagship,
0:31.7	L13 Global, and Geo3D are with a goal of providing their full lineup of yeast by mid-2021.
0:37.6	So start your planning now at ImperialEast.com.
0:40.4	One of the coolest things about beer in my opinion is the regional influence on certain styles.
0:57.1	Here in the United States, we're sort of known for clean ale that tends to be hopped rather
1:02.1	highly in Germany, its delicate boggers and vice beer. Fascinatingly, the relatively small
1:07.6	country of Belgium has had a huge influence on beer and brewing with their characterful
1:12.1	ails to display fruity esters and spicy fennels, and some brewers use additional ingredients to amplify
1:17.6	those flavors. This is the Bruloscopy podcast. I'm your host, Marshall Schott.
1:21.4	And on this episode, I'm joined by contributor Cade Job to talk about using fruit in Belgian ale.
1:26.7	Yeah, I mean, it's funny. Belgian beer, you know, you said it was a small country that's had a huge
1:31.7	impact on beer, but it's really had a huge impact on the cross between beer and food in my
1:37.9	opinion. I mean, Belgium is really famous and their beers are really famous for being brewed to
1:43.5	pair with food, right? And so I think that's a really cool intersection that Belgium has sort of,
1:50.5	I don't know that they've trademarked, but maybe that they've especially been interested in
1:54.8	perfecting. And so one of the ways they do that is by adding fruit to their beers. You know,
	...

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