When I saw the word fruit, I thought Lindeman probably accounted for more than half of the first thing. After all, Lindemann’s Labec beer had already captured major beer and supermarkets.
Including Lindeman, many beer people have fruit flavors. Where do these flavors come from?
The simplest and straightforward thing is juice.
Take Lindeman Cherry as an example, the early Lindemann cherry beer was added to fresh Schaerbeekse black cherries in a rabich beer barrel that had been naturally fermented for six months, and it was completed after about one year of fermentation. However, the beer produced by this cherry is more acidic and fruity. Afterwards, Lindemann invented a natural brewing process, using pure cherry juice extracted from frozen cherries, mixed with new and old Rabbi beer at different times, and became the now fruitful Lindemann beer.
In addition to fruit juices, hops are also important flavor determiners.
When we are tasting beer, we often drink out the flavor of tropical fruit, scent and even wood and flowers. However, these wines may not have really added fruit or flowers in their brewing materials. Hops.
In addition to being used for antisepsis, hops are themselves plants. A large portion of the aroma of beer comes from hops. E.g:
Cascaut hops, produced in the United States, have significant grapefruit citrus aromas and flavors and are the most popular sweet flowers in the United States;
Nugent hops are also produced in the United States, with the exception of the remarkable aroma of herbs and the smell of peaches;
Dana hops, produced in Slovenia, are produced through the hybridization of Magnumen in Germany and a hop of Slovenia. They are characterized by the aroma and flavor of lemon and pineapple.
The West Chu Hops, also known as the United States, is claimed to be the most up-to-date, premium type of fragrant flower in the United States, which is most popular among winemakers in the United States. It has a rich citrus aroma and tropical fruity notes (such as mango, guava, etc.)…
There is also an easily overlooked raw material, yeast.
Homebrewing enthusiasts choose to put in a lot of hops in order to increase the aroma of beer, but it is easy to ignore the influence of yeast on beer. This yeast is not the type of yeast used for steamed buns. Although it is not okay for you to pick up the yeast used for steamed buns, just do not sell it.
During the fermentation process, the yeast itself produces some volatile aldehydes, giving the beer a fruity aroma.
When the fruit matures, it will have a variety of aromatic substances, mainly alcohols, esters, aldehydes and ketones, showing no difference between the two.
There are many aldehydes in beer, like isoamyl acetate, which produces a banana or pear fruit aroma; while ethyl caproate smells like apples or star anise.
When you next drink fruity beer, you don’t rush to ask if there is any juice or flavor in the wine.