BEER

On a recent walk through of the fermentation cellar at Arizona Wilderness, a brewery in Gilbert, Arizona, a visitor had to walk around huge crates of locally picked grapefruit that was waiting to be zested by the staff. Within hours the whole room was going to be filled with a lively citrus aroma and the zest would be added to a gose that was idling in fermenters.

The idea of adding fruit to beer is nothing new. In Belgium there are lambics fruited with peach or raspberry, and krieks are made with cherries. Fruits like strawberries and blueberries have long been common in summer ales, both as ingredients and as garnish.