Beer may be brewed with a fruit or vegetable adjunct or flavouring.
- Fruit flavouring and adjuncts
Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only flavoured extracts to the finished product, rather than actually fermenting the fruit.
One of the most prominent brewers of fruit beer is Yanjing Beer, one of the largest Chinese breweries, which widely markets Pineapple and Lemon beer. New Glarus Brewing Company, of New Glarus, Wisconsin, produces Raspberry Tart, a framboise made with raspberries, wheat and year old Hallertau hops, and fermented in large oak vats. Magic Hat Brewing Company of Vermont brews ‘#9’, quite popular in the northeastern U.S. and is a ‘not-quite-pale ale’ flavoured with apricots. RJ Rockers Brewing Company of South Carolina released Son of a Peach Wheat Ale in 2009 which is made with peaches added during thefermentation process. Früli is a Belgian fruit beer made from 70% wheat beer and 30% fruit juice.
- Vegetable flavouring and adjunct
Anheuser-Busch brews Tequiza, a beer flavoured with tequila from blue agave nectar. Desperados is a tequila-flavoured beer popular among German andFrench youth.
Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumking, is produced by Southern Tier Brewing Company.
Chile pepper is used to flavour pale lagers. One of the most popular American chile beers is produced by Eske’s (aka Sangre de Cristo Brewing) in Taos, New Mexico. Eske’s “Taos Green Chile Beer” is made with New Mexico roasted green chiles. Black Mountain Brewing Company in Cave Creek, Arizona, brews “Cave Creek Chili Beer”, the only internationally marketed chile beer.
Great Leap Brewing, a Beijing microbrewery, uses Sichuan pepper in its Honey Ma Blonde to attract Chinese drinkers familiar with the taste.