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Date: 29 Jun 2006 03:22:44
From: Jacob Johnston
Subject: Unusual fruits and homebrew
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I'm in the process of moving back to the place where I grew up and will have
access to plenty of fruit. My parents (about a mile away) have scuppernong
vines that are extremely prolific (and pretty old as my great grandparents
planted them), pear trees, pecan trees, a fig tree, and a plethora of wild
blackberries in the woods. On our property we have blueberry bushes, and a
healthy persimmon tree. In addition to the fruit on our property my family
usually goes to a local strawberry farm and picks up about 20 gallons of
fresh, vine-ripe strawberries to put up each year and the prime peach land
is within an easy drive (and I'm planning on planting a few peach trees on
my property anyway).
Now the pecans, I know what to do with. I've talked to the brewster at Lazy
Magnolia about how they work with the pecans in their pecan nut brown ale
and will probably take the easy access to do a pecan brown ale of my own. It's
some of the other fruits I want suggestions about what base beer to use. The
whole thing that got me started was the HeBrew Genesis 10:10 which uses
pomegranate juice to good use in my opinion. The base beer is a moderately
hoppy barleywine more or less and the pomegranate flavor meshes well with
both hops and malt to make a pretty seamless beer. I'd like to try to avoid
the stereotype fruit wheat if at all possible, but I'll be brewing a lot
more after I move down there and I'd love to make some really interesting
fruit beers to make use of our own produce.
I know with the scuppernongs I'm on my own, but I was kind of thinking a
British-style barleywine or Belgian strong ale as I've picked up hints of
that in some of those beers before. In case you're completely lost, it's a
wild grape native to the southeaster coastal states. It has a thick,
leathery skin that you don't eat, but a rich, sweet fruit that's only
vaguely like a regular grape. I love them, though. The domestic version is
usually reddish and called a muscadine, but the wild variety that most
people where I'm moving keep is a greenish-brownish gray when ripe.
It's mainly the persimmons (never eaten one despite growing up with a
grandmother who grew them and loved them), figs, pears, blueberries and
blackberries that I'd really like some ideas other than american wheat to
work with. Anyone had a persimmon? What's it like? What hops would you think
work well with it? What beer style do you think it's best suited to
complementing? Same questions for the other fruit? The persimmons look like
they'll be maturing just about the time we finish moving in. The blueberries
may still be producing, but I think they're peaking right about now and the
blackberries will be past their prime by the time I get to brew again (they've
already peaked and started winding up). The peaches will have to wait until
next year as the season finishes up pretty soon and I won't get a chance to
work with good peaches until next summer. The figs are still green though
and the pears aren't even close to being ready yet.
Actually, I think my access to local fruits may be the best thing to happen
to my brewing (besides the fact that I won't have easy access to good beer,
which will require me to brew more often).
Jacob
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Date: 29 Jun 2006 16:01:06
From: Ric
Subject: Re: Unusual fruits and homebrew
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Pear makes an outstanding wine. Let me know if you're interested, and I'll
post a recipe.
"Jacob Johnston" <aracauna@hotmail.com > wrote in message
news:YcCdnfrRAeZe4j7ZnZ2dnUVZ_uidnZ2d@adelphia.com...
> I'm in the process of moving back to the place where I grew up and will
> have access to plenty of fruit. My parents (about a mile away) have
> scuppernong vines that are extremely prolific (and pretty old as my great
> grandparents planted them), pear trees, pecan trees, a fig tree, and a
> plethora of wild blackberries in the woods. On our property we have
> blueberry bushes, and a healthy persimmon tree. In addition to the fruit
> on our property my family usually goes to a local strawberry farm and
> picks up about 20 gallons of fresh, vine-ripe strawberries to put up each
> year and the prime peach land is within an easy drive (and I'm planning on
> planting a few peach trees on my property anyway).
>
> Now the pecans, I know what to do with. I've talked to the brewster at
> Lazy Magnolia about how they work with the pecans in their pecan nut brown
> ale and will probably take the easy access to do a pecan brown ale of my
> own. It's some of the other fruits I want suggestions about what base beer
> to use. The whole thing that got me started was the HeBrew Genesis 10:10
> which uses pomegranate juice to good use in my opinion. The base beer is a
> moderately hoppy barleywine more or less and the pomegranate flavor meshes
> well with both hops and malt to make a pretty seamless beer. I'd like to
> try to avoid the stereotype fruit wheat if at all possible, but I'll be
> brewing a lot more after I move down there and I'd love to make some
> really interesting fruit beers to make use of our own produce.
>
> I know with the scuppernongs I'm on my own, but I was kind of thinking a
> British-style barleywine or Belgian strong ale as I've picked up hints of
> that in some of those beers before. In case you're completely lost, it's a
> wild grape native to the southeaster coastal states. It has a thick,
> leathery skin that you don't eat, but a rich, sweet fruit that's only
> vaguely like a regular grape. I love them, though. The domestic version is
> usually reddish and called a muscadine, but the wild variety that most
> people where I'm moving keep is a greenish-brownish gray when ripe.
>
> It's mainly the persimmons (never eaten one despite growing up with a
> grandmother who grew them and loved them), figs, pears, blueberries and
> blackberries that I'd really like some ideas other than american wheat to
> work with. Anyone had a persimmon? What's it like? What hops would you
> think work well with it? What beer style do you think it's best suited to
> complementing? Same questions for the other fruit? The persimmons look
> like they'll be maturing just about the time we finish moving in. The
> blueberries may still be producing, but I think they're peaking right
> about now and the blackberries will be past their prime by the time I get
> to brew again (they've already peaked and started winding up). The peaches
> will have to wait until next year as the season finishes up pretty soon
> and I won't get a chance to work with good peaches until next summer. The
> figs are still green though and the pears aren't even close to being ready
> yet.
>
> Actually, I think my access to local fruits may be the best thing to
> happen to my brewing (besides the fact that I won't have easy access to
> good beer, which will require me to brew more often).
>
> Jacob
>
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Date: 29 Jun 2006 09:51:58
From: Bob
Subject: Re: Unusual fruits and homebrew
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I'd like to see it.
Bob
"Ric" <replytogroup@aol.com > wrote in message
news:6PSog.75462$4L1.52125@newssvr11.news.prodigy.com...
> Pear makes an outstanding wine. Let me know if you're interested, and I'll
> post a recipe.
>
>
>
> "Jacob Johnston" <aracauna@hotmail.com> wrote in message
> news:YcCdnfrRAeZe4j7ZnZ2dnUVZ_uidnZ2d@adelphia.com...
> > I'm in the process of moving back to the place where I grew up and will
> > have access to plenty of fruit. My parents (about a mile away) have
> > scuppernong vines that are extremely prolific (and pretty old as my great
> > grandparents planted them), pear trees, pecan trees, a fig tree, and a
> > plethora of wild blackberries in the woods. On our property we have
> > blueberry bushes, and a healthy persimmon tree. In addition to the fruit
> > on our property my family usually goes to a local strawberry farm and
> > picks up about 20 gallons of fresh, vine-ripe strawberries to put up each
> > year and the prime peach land is within an easy drive (and I'm planning on
> > planting a few peach trees on my property anyway).
> >
> > Now the pecans, I know what to do with. I've talked to the brewster at
> > Lazy Magnolia about how they work with the pecans in their pecan nut brown
> > ale and will probably take the easy access to do a pecan brown ale of my
> > own. It's some of the other fruits I want suggestions about what base beer
> > to use. The whole thing that got me started was the HeBrew Genesis 10:10
> > which uses pomegranate juice to good use in my opinion. The base beer is a
> > moderately hoppy barleywine more or less and the pomegranate flavor meshes
> > well with both hops and malt to make a pretty seamless beer. I'd like to
> > try to avoid the stereotype fruit wheat if at all possible, but I'll be
> > brewing a lot more after I move down there and I'd love to make some
> > really interesting fruit beers to make use of our own produce.
> >
> > I know with the scuppernongs I'm on my own, but I was kind of thinking a
> > British-style barleywine or Belgian strong ale as I've picked up hints of
> > that in some of those beers before. In case you're completely lost, it's a
> > wild grape native to the southeaster coastal states. It has a thick,
> > leathery skin that you don't eat, but a rich, sweet fruit that's only
> > vaguely like a regular grape. I love them, though. The domestic version is
> > usually reddish and called a muscadine, but the wild variety that most
> > people where I'm moving keep is a greenish-brownish gray when ripe.
> >
> > It's mainly the persimmons (never eaten one despite growing up with a
> > grandmother who grew them and loved them), figs, pears, blueberries and
> > blackberries that I'd really like some ideas other than american wheat to
> > work with. Anyone had a persimmon? What's it like? What hops would you
> > think work well with it? What beer style do you think it's best suited to
> > complementing? Same questions for the other fruit? The persimmons look
> > like they'll be maturing just about the time we finish moving in. The
> > blueberries may still be producing, but I think they're peaking right
> > about now and the blackberries will be past their prime by the time I get
> > to brew again (they've already peaked and started winding up). The peaches
> > will have to wait until next year as the season finishes up pretty soon
> > and I won't get a chance to work with good peaches until next summer. The
> > figs are still green though and the pears aren't even close to being ready
> > yet.
> >
> > Actually, I think my access to local fruits may be the best thing to
> > happen to my brewing (besides the fact that I won't have easy access to
> > good beer, which will require me to brew more often).
> >
> > Jacob
> >
>
>
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Date: 29 Jun 2006 21:06:33
From: Kyle
Subject: Re: Unusual fruits and homebrew
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you've definitely got some interesting ideas, and I do suggest you
explore them! However, using a barleywine as a base might not be the
best way to get a feel for the impact of the fruit... first off, a BW
will take a significant period of time to age. Second, do you have a
good barleywine recipe to start from? I've always viewed barleywine
as one of the more significant homebrewing investments-- they're
(relatively) expensive to brew, then you've got to wait a long time
for the results. Only after that do you know whether or not it was
worth it.
It might be more worth your time starting with a pale ale or blonde
ale recipe and scaling up from there. Turn around time will be on the
order of a month or two instead of 6-12 months (or greater) for a BW.
-Kyle
In article <YcCdnfrRAeZe4j7ZnZ2dnUVZ_uidnZ2d@adelphia.com >,
Jacob Johnston <aracauna@hotmail.com > wrote:
>I'm in the process of moving back to the place where I grew up and will have
>access to plenty of fruit. My parents (about a mile away) have scuppernong
>vines that are extremely prolific (and pretty old as my great grandparents
>planted them), pear trees, pecan trees, a fig tree, and a plethora of wild
>blackberries in the woods. On our property we have blueberry bushes, and a
>healthy persimmon tree. In addition to the fruit on our property my family
>usually goes to a local strawberry farm and picks up about 20 gallons of
>fresh, vine-ripe strawberries to put up each year and the prime peach land
>is within an easy drive (and I'm planning on planting a few peach trees on
>my property anyway).
>
>Now the pecans, I know what to do with. I've talked to the brewster at Lazy
>Magnolia about how they work with the pecans in their pecan nut brown ale
>and will probably take the easy access to do a pecan brown ale of my own. It's
>some of the other fruits I want suggestions about what base beer to use. The
>whole thing that got me started was the HeBrew Genesis 10:10 which uses
>pomegranate juice to good use in my opinion. The base beer is a moderately
>hoppy barleywine more or less and the pomegranate flavor meshes well with
>both hops and malt to make a pretty seamless beer. I'd like to try to avoid
>the stereotype fruit wheat if at all possible, but I'll be brewing a lot
>more after I move down there and I'd love to make some really interesting
>fruit beers to make use of our own produce.
>
>I know with the scuppernongs I'm on my own, but I was kind of thinking a
>British-style barleywine or Belgian strong ale as I've picked up hints of
>that in some of those beers before. In case you're completely lost, it's a
>wild grape native to the southeaster coastal states. It has a thick,
>leathery skin that you don't eat, but a rich, sweet fruit that's only
>vaguely like a regular grape. I love them, though. The domestic version is
>usually reddish and called a muscadine, but the wild variety that most
>people where I'm moving keep is a greenish-brownish gray when ripe.
>
>It's mainly the persimmons (never eaten one despite growing up with a
>grandmother who grew them and loved them), figs, pears, blueberries and
>blackberries that I'd really like some ideas other than american wheat to
>work with. Anyone had a persimmon? What's it like? What hops would you think
>work well with it? What beer style do you think it's best suited to
>complementing? Same questions for the other fruit? The persimmons look like
>they'll be maturing just about the time we finish moving in. The blueberries
>may still be producing, but I think they're peaking right about now and the
>blackberries will be past their prime by the time I get to brew again (they've
>already peaked and started winding up). The peaches will have to wait until
>next year as the season finishes up pretty soon and I won't get a chance to
>work with good peaches until next summer. The figs are still green though
>and the pears aren't even close to being ready yet.
>
>Actually, I think my access to local fruits may be the best thing to happen
>to my brewing (besides the fact that I won't have easy access to good beer,
>which will require me to brew more often).
>
>Jacob
>
>
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Date: 27 Jul 2006 13:05:55
From: sanchopanza
Subject: Re: Unusual fruits and homebrew
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Jacob,
I'm interested in how you'll use the pecans. I've got 8 pecan trees in
my yard so I'm always looking for a new way to eat (or drink) them.
John
Derric wrote:
> > I know with the scuppernongs I'm on my own, but I was kind of thinking a
> > British-style barleywine or Belgian strong ale as I've picked up hints of
> > that in some of those beers before. ...
>
> You could go straight with them and make wine.
>
>
> > It's mainly the persimmons (never eaten one despite growing up with a
> > grandmother who grew them and loved them), ... Anyone had a persimmon?
> > What's it like?
>
> :) ...
> My kids think they are TERRIBLE! :) The problem with them is that
> they are incredibly astringent... until they are COMPLETELY ripe.
> Unfortunately, they aren't completely ripe until they are "almost rotten."
> I once saw a great quote from some colonial explorer like that ... and
> I can't find it now.
>
> http://www.efn.org/~bsharvy/edible7.html
> "Pick when leaves begin to fall. The fruit is hard when ripe and must
> sit off the tree for a few weeks to soften and sweeten. The fruit will
> be mushy brown (rotten-looking, basically) when ready to eat; flavor is
> described as rich, cidery and wine-like."
>
> There's a good picture of one ALMOST ripe enough here:
> http://www.wildmanstevebrill.com/Public%20Tour%20Stuff/Tour%20Announcements/Cent.12.3.06.html
> "Another great fruit that is only good at the end of the season, and when
> it looks rotten, is the American persimmon."
>
> You can find references on the 'net that imply that "persimmon beer" was
> brewed in colonial times... but I couldn't ever find a recipe. There
> are other methods on the 'Net that try to reduce the astringency and/or
> allow them to ripen (via freezing and other things).
>
> Good luck and keep us informed!
>
>
> > figs,
>
> Most references to figs I could find reletive to beer was that they were
> basically all sugar and didn't add much flavor to anything...
>
> Derric
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Date: 27 Jul 2006 19:33:11
From: Derric
Subject: Re: Unusual fruits and homebrew
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> I know with the scuppernongs I'm on my own, but I was kind of thinking a
> British-style barleywine or Belgian strong ale as I've picked up hints of
> that in some of those beers before. ...
You could go straight with them and make wine.
> It's mainly the persimmons (never eaten one despite growing up with a
> grandmother who grew them and loved them), ... Anyone had a persimmon?
> What's it like?
:) ...
My kids think they are TERRIBLE! :) The problem with them is that
they are incredibly astringent... until they are COMPLETELY ripe.
Unfortunately, they aren't completely ripe until they are "almost rotten."
I once saw a great quote from some colonial explorer like that ... and
I can't find it now.
http://www.efn.org/~bsharvy/edible7.html
"Pick when leaves begin to fall. The fruit is hard when ripe and must
sit off the tree for a few weeks to soften and sweeten. The fruit will
be mushy brown (rotten-looking, basically) when ready to eat; flavor is
described as rich, cidery and wine-like."
There's a good picture of one ALMOST ripe enough here:
http://www.wildmanstevebrill.com/Public%20Tour%20Stuff/Tour%20Announcements/Cent.12.3.06.html
"Another great fruit that is only good at the end of the season, and when
it looks rotten, is the American persimmon."
You can find references on the 'net that imply that "persimmon beer" was
brewed in colonial times... but I couldn't ever find a recipe. There
are other methods on the 'Net that try to reduce the astringency and/or
allow them to ripen (via freezing and other things).
Good luck and keep us informed!
> figs,
Most references to figs I could find reletive to beer was that they were
basically all sugar and didn't add much flavor to anything...
Derric
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