Confession time: I’ve never made a beer with pineapple.



I know, I know, it’s a shocker right?



Even doing the little bit of research that I just did in order to talk to you more about how pineapple is used in the brewing process I’m still conflicted on where I, personally, would employ this tropical fruit. My first thought would be to either use hops that emulate (so as not to mess with the enzymatic confliction of this bromeliad messing with head retention or even actually making the beer taste or smell like the fruit as opposed to doing the same thing that grapes do when they become wine) the look/smell/taste of pineapple or use the husks and go a completely different route; to actually use a pineapple, per se, but not actually use any of the fruit.


At least that’s where my brain goes when someone starts yapping about Pineapple in their beer (spoiler alert: I just figured out where I would use the pineapple in the brewing process and it has the word “aging” in it).


It’s because I’ve never done it myself.


But, luckily for you, there’s a brewery that we have on right now who’ve taken the long plank and figured out how to do it.


A Brewery out of Kent Falls, aptly called the Kent Falls Brewing Company, (our first time caller long time listener from Connecticut) makes a beer called Pineapple Juicemaker, a Brett(anomyces) IPA that’s conditioned on pineapple puree and dried pineapple. What the pineapple does here is support their house Brett strain; the fruit isn’t overwhelming but merely compliments the yeast. The nose is filled with hops and the taste is lovely, a bitter (I use that word in a good way) and hoppy offering that has that slight hint of pineapple after the fact.


With the throws of August staring us in the face and promising for hotter weather coming up, this will be the perfect beer to help us along.



That’s about all I got for you today unless you want to say the word “bromeliad” together, slowly, because I’m all about that word. I didn’t even have to look it up.