chocolate and even oysters is no longer unusual.
longer the only American beer for every occasion.
“It goes hand-in-hand with what is happening in cheeses,
coffees and breads. Diversity and variety are being supported in
herbs and spices in beer as a preservative started centuries ago,
as far back as ancient Egypt made ales from fermented sugars
“There are still a few brewers today doing spontaneous
These few contemporary brews, including Belgium-based
Dupont Brewery’s Posca Rustica, draw inspiration from gruit,
during the days of the Roman Empire.
some beers with purees from raspberries, strawberries, blueber-ries, cherries, peaches, apricots and other fruits. In the hands of
skilled brewmasters, these beers are not overly sweet but have
Some are aged in barrels with the whole fruit, which is later
general manager of The Trappist and The Trappist Provisions
Some of these beers are made in small quantities when
certain fruits are in season, kegged, and served only on tap.
Peach and apricot beers are brewed by a number of craft
brewers in regions where those fruits grow, and are generally
wheat beers or golden ales with a lower Alcohol by Volume
Dominion Brewery’s Cherry Blossom Lager, released in
seasonal beer, brewed in Dover, Del., is available for only a few
months in the mid-Atlantic region. Dominion’s brewmaster
suggests pairing cherry lager with a variety of dishes, including
Familiar and offbeat
is an American-style wheat beer with fresh raspberry puree added
for acidity and sweetness. “The beer tingles the tongue like a
Ale. Ground coriander is also added. Pecan Harvest Ale is a
third;beer;in;Abita’s;Harvest;line,;sold;year-round.;Louisiana-grown pecans are added to the mash to give the beer a subtle
Strawberry Harvest Lager from Abita gets a touch of sweetness and aroma from
locally grown strawberries.