March/April 2019 - 21

BEVERAGES
INNOVATION
 Left, Max Shafer, head brewer at Roadhouse Brewing in Jackson Hole, Wyoming, goes over numbers during production. Right, a look at the exterior of the Roadhouse Tap
Room. Photos: Scott Stuntz
Agricola had been home brewing the
recipe for years before it was rolled out
in the brewery's tap room.
The refreshing summer beer is made
with basil grown in Jackson Hole by
urban farming operation Vertical
Harvest. The honey is raw wildflower
honey from Riverton, Wyoming. While
at his previous job at Grand Teton
Brewing Company in Victor, Idaho,
Roadhouse Head Brewer Max Shafer
developed a very popular grapefruit
gose, which was also a summer libation.
He said the desire for new flavors
followed him over the state line to his
job at Roadhouse.
" Every person who comes in asks
where our sours are and what fruit we
are putting in, " he said.
While not from King Orchards,
Roadhouse uses Michigan cherries in
some of its artisanal barrel-aged ales.
In addition it gets honey and salt from
local sources.
" Breweries are getting these really
great relationships with local farms, "
Shafer said.
The Brewery sources a lot of its
fruit from the Oregon Fruit Company,
Shafer said. The form they order
fruit depends on how it will be used.
In some of their barrel-aged brews
whole fruit can be used. However,
Shafer said they add aseptic purée to
some brews, due to the presence of
microbes on the skin of the fruit could
cause off flavors.
Fruit beers are still very popular
across the country, but will they remain
so in the future?
Beer publications made predictions
on that front when grapefruit gose and
blood orange IPAs began showing up
around the country. In an article on
its website outlining 2016 beer trends,
Craft Beer and Brewing Magazine
though the wave would crest within
a couple of years.
" We give this trend another 18-24
months before it implodes under the
weight of 10,000 extra retail SKUs. While
there is, and always will be, a place for
fruit in certain beer styles, the concept
of pushing nonstop novelty to sell craft
beer will ultimately produce consumer
fatigue, " the magazine predicted.
If that forecast is correct, the final
throws of the fruit beer explosion
should be taking place right now.
However breweries across the country
continue to pump barrels and barrels
of beer featuring fruit.
Shafer said he thinks fruit beer will
be around in some form for a while.
One reason is that aside from fruitforward
beers, fruit gives brewers an
additional tool in getting the exact
flavor they are shooting for.
In the meantime, brewers are
still experimenting with the flavor
combinations that fruit can offer.
Roadhouse is working on special editions
of its Avarice and Greed Belgian blonde
ale aged in spirit barrels. That includes
a beer-rita version, with lime and salt
aged in tequila barrels and another with
peach aged in whisky barrels.
That
includes
Michigan cherries, a 12 percent alcohol
Belgian dark ale. The fruit used in that
brew was whole fruit, not puree. For
Shafer's part he said he uses whole
fruit when it makes sense for the kind
of beer he's making.
FROM THE
BREWERS
ASSOCIATION
Craft brewery defined
An American craft brewer
is small, independent and
traditional.
Small
Annual production of 6
million barrels of beer
or less (approximately
3 percent of U.S. annual
sales). Beer production
is attributed to a brewer
according to the rules of
alternating proprietorships.
Independent
Less than 25 percent of the
craft brewery is owned or
controlled (or equivalent
economic interest) by a
beverage alcohol industry
member which is not itself
a craft brewer.
Traditional
the beer using
A brewer that has a
majority of its total
beverage alcohol volume
in beers whose flavors
derive from traditional
or innovative brewing
ingredients and their
fermentation. Flavored
Malt Beverages (FMBs) are
not considered beers.
PRODUCE PROCESS ING
21

March/April 2019

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