Saturday, August 20, 2011

Fruit Beer (Kiwi-Strawberry)

I'm not one to hide things, so I'll just say it: for the Queen of Beer competition, I'm going to send in a kiwi-strawberry wheat beer (extract).

Courtesy of
I'm still not confident enough to brew an all-grain but I think this will be my last extract. I have equipment I can borrow from my buddy, Tom (who just won First Place in the Krolsch division at the L.A. County Fair homebrew competition, woot! woot!) but, to be honest, borrowing stuff sucks. In the words of Veruca Salt, "I want [brewing equipment] NOW!" Fine, I'll wait.

Anyhoo, my other brewing buddy, Teela Smith (who one Second Place in the 2009 Queen of Beer Fruit group with her Sassy Strawberry, woot! woot!), is brewing two spectacular beers as well, but I'm not giving away her secret here.

I decided to go with fruit because I've never attempted it before. The only things I'm worried about are dryness and a tart taste (from the kiwi). Will the fruit dry out the beer? Will the pound of kiwis I'm using in the secondary be too much? That's the fun part of brewing - you just don't know. You can make a guesstimate as to the flavor and body, but you just really never know unless you've perfected it which, of course, I haven't.

Fortunately, Tom, at Stein Fillers in Lakewood, Calif., helped me out a bit and handed me a great wheat kit along with some invaluable help. Thanks, Tom!

Here's the recipe:

Malt: 6 lbs. wheat malt extract
Grain: 1 lb. Crystal malt
Hops: .5 oz. Centennial
Yeast: Safale US-05 ale yeast (dry)
Fruit: 3 lbs. Fresh strawberries, 1 lb. fresh kiwis

I'm going to experiment a bit with the fruit and add the strawberries in the primary after four days, letting it sit for three days; then add the kiwis in the secondary for four days before bottling. We'll see what happens!

I'll go into fruit beers a little later, but for now, I'm off to brew!


  1. Replies
    1. Unfortunately, I couldn't get around to fermenting the ale with kiwi, but I will!