Brewers have mixed fruit and brews for millennia, but modern drinkers have some delicious options, from German radlers to Bay Area microbrews.
Fruit and fruit juices are among the most refreshing and delicious things to enjoy in hot weather. So it’s probably no surprise that the new wave of Hazy IPAs are so popular. They’re occasionally called juicy IPAs, after all, and their flavors often remind us of orange or grapefruit juice. Hazy IPAs are relative newcomers to the brewing scene, but brewers have been using fruit to make beer for millennia.
Molecular archaeologist Patrick McGovern, from the University of Pennsylvania Museum of Archaeology and Anthropology, asked Dogfish Head Craft Brewery to re-create the drink. The result was Chateau Jiahu, brewed with orange blossom honey, muscat grape juice, barley malt and hawthorn fruit and then fermented on sake yeast. Although it’s no longer in production, you can still find bottles of it in stores, if you don your Indiana Jones fedora.
Boonville’s Anderson Valley Brewing, for example, has an entire line of them, including a traditional take — The Kimmie, the Yink and the Holy Gose — and several fruited varieties such as blood orange, briny melon, cherry and framboise rose. And Southern California’s Lost Abbey has a line of Tiny Bubbles that includes brews with orange and guava, raspberries, and salt and lime.Dubbed the Champagne of the North, Berliner Weisse was born in Berlin, as its name suggests.
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