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"Fruit"- flavored beer

I wade through this group now and then, and know there are some really savvy brewers here, as well as the occasional theoretical chemist, way over my head.

Anyway here's the question. I make a chili beer. Basic wheat beer, and add roasted and peeled Anaheim chilis. Some time back I read in this group that when adding fruit to the wort it should be frozen because this breaks down the cell walls of the fruit releasing more flavor. I have been roasting my chilis. Should I change my program?

I'm happy with my beer, but not stuborn enough not to try another idea if it sounds reasonable.

Avery

Brew on brother! SW US desert

Reply to
Avery
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YES! From all accounts, searing traps in the flavor and nutrients; which in the case of brewing you want dispersal and homogeneity among other things which brownian motion is so kind to endear to the human race. On the other hand, go ahead and: cook it; slice it; freeze it. Your right in cooking it as some of the flavor comes out, but in so doing the flavor is trapped somewhat. When I tried this fruit beer I'm making, I thought 'no way the flavor got anywhere near the beer', but I scooped all the whole berries and hops that were floating on the top, out, and I could surely tell the berry good characteristics to the beer when I racked it all; plus it tasted fine.

--gcitagh subjugate the rhyme and rock with the rhythem only got one line to balk all the schizm

Reply to
G_Cowboy_is_That_a_Gnu_Hurd?

So your take is; roast, peel, then freeze; thereby getting the best of both worlds. Ok, thats one opinion any one else have a suggestion?

Avery Brew on brother! SW US desert

Reply to
Avery

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