If you purchase beer on a regular basis, you've probably noticed an uptick in the number of fruity beers (and I'm not talking about Schmitts Gay). Fruit flavors such as lime, blueberry and strawberry have been invading the suds on our shelves at an alarming rate, and even the big boys are getting in on the action: this summer America's #1 selling beer, Bud Light, introduced Bud Light Lime and Warsteinner (who takes great pride in brewing according to the German Purity of Law of 1516) introduced "Premium Mixes" consisting of 60% beer and a 40% mixture flavored as Orange, Lemon or... achem... Cola.However, the most interesting and inspired fruit infusion experiments are still happening on the craft beer level. Smaller breweries originally jump started the trend during the formative years of American craft brewing in the early '90s. While macro-breweries were trying to juggle members of the mass market, microbreweries were carefully carving out niches. Fruit flavors originally appeared in domestic craft beers as a novelty but the trend not only stuck, it's growing. Why? Well, yes, they can be more quaffable (which is probably why Anheuser Busch and Warsteiner jumped on the boat), but so is a wine cooler or a Midori Sour. The true secret behind the trend: Fruit is the great equalizer, a flavor for the proletariat!
Previously, niche beers induced snobbish debates over things such as hops or yeast. As the craft beer market expanded, fresh-faced enthusiasts found themselves unable to articulate why they liked their favorite IPA. But throw in essence of apricot and opinions begin rolling right off the tongue: Almost anyone can explain if something is too sweet, too sour or too strong. A well-crafted fruit-flavored beer is the perfect entrance point for anyone looking to begin a path towards craft beer expertise. (Yes, you will have to learn your hop varieties, but not today.) You see, the big boys are missing the boat, which is why I suspect Miller Chill won't be on shelves a decade from now, but Pyramid Apricot Weizen is still going strong. The growing class of beer enthusiasts doesn't want fruit to make a beer more drinkable; they want a unique beer drinking experience to open their palate and expand their horizons.
But Miller and Bud are right in one respect -- fruit flavored beers are the perfect summer sip. Fruit beers tend to be lighter in flavor and appearance, emphasizing the warm weather flavors of citrus and berries as opposed to, say, barley which is grown in cool weather climates only to end up in a Guinness that you drink at a cold Irish pub.
So I say, since fruit beer is the social equalizer -- and August is the only month those fat cats in Washington haven't given us a holiday in -- let's declare August "Fruit Beer Month". From now until the end of the month, I'll be providing insights into this recent trend in the beer market and pick out some amazing products you have to try. We'll expand our horizons together and have some amazing pints to keep us cool in the hot summer heat.
Beer for the people!
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