Perhaps the most obvious reason to reuse fruit is the fact that it saves money on fruit costs, but Jake Endres, co-owner of Crooked Run Fermentation in Serling, Va., says that shouldn’t be a brewer’s first consideration. Credit: Crooked Run Fermentation Why Reuse Fruit in Multiple Batches? Beyond uncovering a new depth of flavor, this technique is also environmentally friendly, and gets more bang for every buck invested in fresh produce.īelow, four professional brewers explain how, and why, they started experimenting with second-use fruit, and the best ways for homebrews to take advantage of what they’ve learned. The reason for all the attention around this technique, which involves repurposing the used, but not totally spent fruit left over from another batch of beer, is the way the impact of the fruit changes from one batch to the next, becoming less intense, less acidic, and more ephemeral. These beers are made with a technique often referred to as “second-use fruit,” and it’s capturing brewers’ and beer lovers’ attention across states, styles, and flavor profiles. Perhaps out of a sense of innovation, or maybe because of palate fatigue, there is a new style of fruit beer on the rise that exhibits the more subtle, nuanced side of fruit. But every brewer reaches a point of curiosity beyond what they know - and the hope is that drinkers will come along for the journey. In Old Skills, New Tricks, we examine contemporary approaches to classic cocktails and clever techniques behind the bar - plus convention-breaking practices in wine, beer, whiskey, and more.īig, juicy fruit flavors are popular in summer, and every season that’s not summer, for the bold ripeness they bring to beer styles: the commanding sweetness of mango the sharp tartness of raspberries or the unmistakable tropical character of pineapple are a few tantalizing examples. This month, VinePair is exploring how drinks pros are taking on old trends with modern innovations.

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