Monsters FRUIT MACHINE – Pastry Sour

Beers from the Fruit Machine series will have an extract in the range of 20-22blg, but I will try to make them, despite the severity of the extract, as airy as possible with unexaggerated sweetness and solidly fermented. The addition of fruit will oscillate around 30% of the total, but the pulps and juices will be fully fermented, not loaded into pasteurization. “Pastry” itself identifies with the addition of some “dessert” ingredient, so at least one such additive will appear in every beer series. Important! All this without the use of aromas, so if I write on the label “vanilla”, it will be vanilla there, like chocolate we will throw cocoa beans, like “bubble gum”, it will first chew a little, and then spit it out into the beer.

The first edition of Fruit Machine is a trio of tropical fruits – white guava, pineapple and passion fruit, supported by the addition of bourbon vanilla. 20blg extract made of pilsen, oat and rye malt with the addition of lactose, which constitutes ~3% of the extract. Yeast with a British pedigree, leaving behind a lot of juiciness, in this case worked out 7% alcohol – just in time for a beautiful summer storm.

The name of the series “Fruit Machine” obviously refers to one-armed bandits, because … I will not dim you, but the selection of fruit for this series will look like this. We brew the next installment of Fruit Machine at the beginning of next week and add blackcurrant, lime and calamansi. Let the element “pejstri” remain a mystery.