Research Progress On Brewing Technology And Quality Of Fruit Beer

In recent years, as consumers' demand for healthy, diverse and personalized beverages continues to increase, fruit beer, as an important part of the craft beer sub-category, has gradually entered the mainstream market. Fruit beer not only combines the unique flavor and fruity taste of beer, but also has higher nutritional value and sensory appeal. For beer equipment manufacturers, a deep understanding of the brewing process and quality control points of fruit beer will help optimize equipment design, improve system integration, and better serve small and medium-sized craft breweries and innovative beverage companies.

Basic concepts and classification of fruit beer

What is fruit beer?

Fruit beer refers to a type of beer that is brewed by adding fruit ingredients (such as juice, puree, peel, jam or fermented fruit, etc.) to the traditional beer brewing process, and is brewed by co-fermentation or post-addition. This type of product usually has a unique flavor, bright color, sweet and sour taste, and is deeply loved by young consumers and female user groups.

Classification of fruit beer

According to the addition method, fruit beer can be divided into:

Pre-addition type (co-fermentation): Add fruit before or during the main fermentation, and fructose and wort are fermented at the same time.

Late addition type (post-fermentation/cold addition): Add fruit or juice after the main fermentation to retain more fruity aroma and taste levels.

Mixed brewing type: Mix the brewed beer and fruit wine in proportion.

According to the type of fruit, it can include: blueberry beer, mango beer, strawberry beer, grape beer, grapefruit beer, cherry beer, lemon beer, etc.

Brewing process of fruit beer

The brewing process of fruit beer is basically the same as that of traditional beer, but it is unique in the process and processing of fruit addition. The overall process is as follows:

Raw material preparation

Malt: Usually light malt is used as the main ingredient to ensure that the fruit flavor is prominent.

Hops: Varieties with less bitterness and emphasizing aroma are more suitable for fruit brewing style.

Yeast: Belgian-style yeast, ale yeast or acid-resistant yeast are commonly used.

Fruit raw materials: require rich fruit flavor, bright color, and appropriate sugar-acid ratio. Pre-treatments such as selection, washing, core removal, cutting, and sterilization are required.

Saccharification and filtration

The standard saccharification procedure (protein rest → saccharification → heating → boiling) is used. A small amount of peel or dried fruit can be added for flavoring before the end of boiling as needed. After saccharification, the wort is filtered to retain clear wort.

Boiling and cooling of wort

The boiling of wort is usually controlled at 60-90 minutes, and an appropriate amount of hops is added for flavoring. After boiling, it is quickly cooled to a suitable yeast inoculation temperature (15-25℃).

Fermentation and fruit addition

Co-fermentation method: Add fruit and wort to the main fermentation tank at one time for mixed fermentation.

Post-addition method: Add fruit raw materials or concentrated juice to the wine after the main fermentation, and then enter the secondary fermentation stage.

Controlling fermentation temperature, time, sugar content changes and dissolved oxygen conditions is crucial. Some high-acid fruits need to adjust pH to avoid inhibition of yeast activity.

Post-processing and packaging

Filtration: Use centrifugal filtration or membrane filtration technology to remove suspended pomace and yeast.

Refrigerated maturation: Improve the stability of the wine and enhance flavor fusion.

Packaging form: Glass bottles, cans or PET bottles can be used, and some products are suitable for draft beer sales in craft beer bars.

Suggestions for configuration of fruit beer equipment

In view of the special process requirements of fruit beer, the following considerations should be made in the configuration of beer equipment:

Fermentation tank configuration

It is recommended to use a cone-bottom fermentation tank to facilitate the centralized discharge of fruit sediment.

Configure a double temperature control jacket and CIP cleaning system to adapt to multiple batches of alternating production.

The tank mouth is reserved for fruit pulp addition or pipe connection to facilitate aseptic feeding.

Pretreatment equipment

Add pretreatment equipment such as fruit crusher, pulper, pasteurizer, etc. to improve the utilization rate of fruit materials and microbial safety.

For high-sugar and high-viscosity fruit materials, screw conveying pumps or high-shear mixers can be equipped.

Cleaning and disinfection

Fruit beer production is more prone to microbial growth than ordinary malt beer, and must be equipped with online CIP cleaning devices and ultraviolet sterilizers.

The pipes of easily contaminated equipment should be made of stainless steel 304/316L, with smooth inner walls and no dead corners.

Auxiliary system

Configure a chiller and a plate heat exchanger to meet the needs of rapid cooling and cold fermentation.

Online control instruments such as turbidity monitor, Brix sugar content detector, dissolved oxygen meter, etc. are optional.

As a bridge between tradition and innovation, fruit beer represents the future trend of beer flavor exploration. It puts forward higher versatility, hygiene level and automation control requirements for equipment. As a Chinese beer equipment manufacturer, we should keep up with the pulse of industry development and expand fruit beer-specific solutions based on traditional brewing equipment, such as customized fermentation systems, fruit material processing modules, intelligent online monitoring systems, etc., to adapt to the personalized and diversified development of the global craft beer industry.