Life Pro Tips

Fruited beers are very popular and breweries make them sincerely and routinely, especially for sours and milkshake-style ipas that tend to be the big hits with young people that don't have a taste for more "serious"/traditional beers. This is the beer for Basics and is the bread and butter of the local nano and microbrewery to draw in diverse crowds. They also change up their selection to drum up continuing interest.

If there is any brewery that tries to recover infected batches by masking the flavor the Brewery deserves to be ridiculed and shut down. I spent over a decade as a craft beer buyer for a large place that dealt with literal scores of microbreweries and have never even heard a sniff of a rumor about a good brewery doing that shit, and I think you should name and shame the one you worked for the did.

Yeah that doesn't apply to every brewery. My wife works for a micro brewery (3 barrel system). They have 22 taps and constantly rotating out new beers and flavor combos. I'm often there helping to brew (and scoop out the spent grain which we feed to our spoiled chickens). MOST of the time they're using high grade amoretti brand flavoring (although they do add other stuff like fresh fruits or spices and cakes where appropriate).

But since they're not producing high volume, they are constantly rotating out flavors and styles of beers. Almost every other week there's something new on tap.

How is this a bruise on the industry? Many people like fruity beers, and if it’s a good way to not be wasteful, what’s the issue?

Belgium lambic beers are delicious—they arise from exposure to wild yeast and bacteria. They often have a distinctive, tart taste that is highly desirable.

I’m not sure this is a LPT. If you like the beer, drink it. So what if it didn’t come out exactly as it was planned.

This isna quality tip!

What would be considered a microbrewery? I know a local company that only sells in your city for sure would be considered one. But what about a larger company that sells regionally?

Edit: Hmm, the lack of an answer on this from OP has me a little suspicious. I'm going to agree with the other commenters and assume OP is bamboozling us.

Good to know. I’ve never liked fruited beer myself, the flavors just don’t work. If I want sweet carbonated alcohol I’m reaching for a cider.

This is just plain wrong. If a brewery has an infected beer, they aren't going to be able to cover it up. It will also compete with the yeast. Besides, any professional brewery will only very rarely have mistakes. This shit is a science at this point. And while experiments sometimes go wrong, serving bad beer well 100% tank a microbrewery with his much competition there is.

Almost every brewery near me does seasonal fruited or fruit flavored beers. 2 of them have lacto sour lines they change the flavor profile of seasonally. You'll often see experiments in this type with lighter profile beers like hefeweizen: similar name but throw a fruit flavor in there. They are easier to flavor with fruit because of closer flavor profile.

Fruited beers are very popular and breweries make them sincerely and routinely, especially for showers and milkshake-style ipas that tend to be the big hits with young people that don't have a taste for more "serious"/traditional beers. This is the beer for Basics that is the bread and butter of the local nano and microbrewery to draw in diverse crowds. They also change up their selection to drum up continuing interest.

If there is any brewery that tries to recover infected batches by masking the flavor the Brewery deserves to be ridiculed and shut down. I spent over a decade as a craft beer buyer for a large place that dealt with literal scores of microbreweries and have never even heard a sniff of a rumor about a good brewery doing that shit, and I think you should name and shame the one you worked for the did.

Idk about "almost without fail", a lot of people like fruity beers, it makes sense that a lot of breweries would intentionally make them. I'd avoid them at middling breweries because they're more likely to use fruit flavorings from jugs instead of real fruit and I prefer the real stuff.

Drink what you want and stop listening to beer snobs telling you what to drink and what not to drink. Me personally, I love the weird shit from Martin House in Fort Worth, in fact I have a Mustard beer waiting in the fridge. You can't tell me they don't know what they're doing either because they ALWAYS nail the flavors.

I like trying open fermentation beers

This is just plain wrong. If a brewery has an infected beer, they aren't going to be able to cover it up. It will also compete with the yeast. Besides, any professional brewery will only very rarely have mistakes. This shit is a science at this point. And while experiments sometimes go wrong, serving bad beer well 100% tank a microbrewery with his much competition there is.

Almost every brewery near me does seasonal fruited or fruit flavored beers. 2 of them have lacto sour lines they change the flavor profile of seasonally. You'll often see experiments in this type with lighter profile beers like hefeweizen: similar name but throw a fruit flavor in there. They are easier to flavor with fruit because of closer flavor profile.

Thanks for this!

Maybe this is why Leinie’s Summer Shanty gives me the shits every damn time.

Also I wonder if this includes Sours?

LPT: Buy and drink beers you like and ignore pretentious weirdos who think small companies with thin margins that don't want to have to take a complete loss are a "bruise on the industry"

What if it is a Gatorade infused sour?

Hear me out. https://www.peddlerwv.com/whats-on-tap/

I've had all but the orange, and they are all very good by my tongue, but I'm not exactly a beer snob. Trend towards sours and lagers, not a big hops flavor fan.

I would never drink flavored beer anyways

Very good tip! I would have never guessed this.