Fruit

From pandan to seaweed, there are certain flavors catching on with consumers. For breweries willing to experiment, it might be possible to capture some of that buzz.

In South Florida, former science teacher John Hoolihan is scaling up his pursuit of flavor, fueled by demand for sparkling meads and informed by a feedback loop where customers have a real say.

Whether using whole fruit or purees, breweries benefit by estimating their needs in advance.

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

Money doesn’t grow on trees, but fruit does—and yet, it can be a finite resource. For all the talk of how climate could affect malt and hops, fruit is another raw material of modern beer that’s vulnerable to weather, as well as to supply-chain issues.

Two Roads cofounder and brewmaster Phil Markowski has embraced hard seltzer as a beverage that has its time and place. Here, he discusses the development of their groundbreaking H2Roads hard seltzer.

Our latest in a series on small breweries going beyond beer: From a young brewery built to anticipate the latest trends, the Lulz brand of seltzers finds success by embracing big flavor while shedding all beery pretensions.