Today’s beer primarily consists of variations on four ingredients: water, malt, yeast and hops. However, in early brewing, all beers were tart or sour, so fruit was used to balance the acidity. Ain early brewing, all beers were tart or sour, so fruit was used to balance the acidity. Luckily, the modern drinker can experience beers fermented or aged with fruit in Unibroue Éphémère Apple, Brouwerij Van Honsebrouck St. Louis Fond Tradition Kriek Lambic and Mikkeller Spontandoubleblueberry.
This article appears in April 2015.