Working with Fruit: Selection, Maceration, Refermentation

July 18, 2019
When: Wednesday
Date: 4 Sept 2019
Time: 11am
Room:┬áBintani Room – Brewing

The aim of this presentation is to give an overview and practical advice on using fruit in beer. While the focus would mainly be on mixed culture beer, I will also touch on clean saccharomyces fermentations and aseptic fruit. Through travel and personal experience, Topher will present a number of ways to work with fruit and beer and would lay out a number of paths for best practice that could be employed easily and effectively in working breweries