Ontario District

This document explores the integration of fruit into the brewing process, discussing its impact on flavor, aroma, and marketability. It highlights various types of fruit that brewers can utilize, such as whole fruit, purees, and extracts, along with their advantages and disadvantages in both the brewhouse and cellar. The text also addresses the microbial stability of different fruit forms and provides examples of beers made with specific fruit ratios, illustrating the complexity and creativity involved in fruit beer production.