kombat
Well-Known Member
My wife has requested that I brew a Raspberry Wheat Ale for a company BBQ she's hosting at the end of September. I'm not worried about the recipe for the wheat ale base (seems pretty straightforward), but I'm trying to figure out how to infuse the raspberry essence.
I've read that a lot of people actually pureé some actual fruit or berries, then add it to secondary. My question is: How does that not result in infecting the beer? Aren't raw fruits/berries covered in wild bacteria? Is the alcoholic and highly acidic environment of the post-fermentation beer enough to prevent infection? But aren't Brett and pedi infections still a risk even in such conditions?
Or is it implied that people are somehow pasteurizing their berries before adding them in?
I'm leaning towards just using raspberry extract, but I'd much rather use something more "natural" if possible.
I've read that a lot of people actually pureé some actual fruit or berries, then add it to secondary. My question is: How does that not result in infecting the beer? Aren't raw fruits/berries covered in wild bacteria? Is the alcoholic and highly acidic environment of the post-fermentation beer enough to prevent infection? But aren't Brett and pedi infections still a risk even in such conditions?
Or is it implied that people are somehow pasteurizing their berries before adding them in?
I'm leaning towards just using raspberry extract, but I'd much rather use something more "natural" if possible.