![](https://andybrews.com/wp-content/uploads/2024/05/pxl_20240501_003327540.portrait.jpg?w=300)
I'm super proud of this batch! It's a fruited Berliner Weisse-style ale, made with pineapple guava (feijoa). Last winter, I "discovered" the tree next to our house, and it turns out the fruit were 1) something completely new to me; and 2) potentially well-suited for a fruited beer.
I call this batch "Rated 'PG' for Pineapple Guava'. It's pretty simple -- 50% wheat, 50% pilsner malt, to 1.031 s.g., an ounce of homegrown Saaz at 10 minutes, some Philly Sour to kick off fermentation, and 2.5 lb. of pasteurized pineapple guava puree added on the second day of fermentation. It's only a 2.5 gallon batch, because the fruit is a bit of effort to process, and I wasn't sure how things would turn out. The aroma on the final product is amazingly close to the fresh fruit, and the flavor is subtle enough to be enjoyable against the lacto sourness. I'm excited to make this again!
Full recipe and notes are at my blog (
here).