It is indeed possible to make beer with grapes. In fact, this practice has been around for several decades and has gained popularity among craft breweries in recent years. As an expert sommelier and brewer, I have had the opportunity to explore the fascinating world of grape-infused beers and witness the unique flavors they can offer.
The use of grapes in beer production can be traced back to the 1970s when Cantillon, a renowned Belgian lambic producer, introduced Vigneronne, a beer made with Muscat grapes. This innovative approach opened the door for experimentation with wine grapes in the brewing process. Since then, many craft breweries, particularly in America, have embraced this technique to create beers with new dimensions of flavor.
One of the primary reasons for using grapes in beer is to introduce the distinctive characteristics of wine into the final product. Grapes can contribute a range of flavors, including fruity, floral, and even tannic notes, depending on the variety used. This allows brewers to add complexity and depth to their beer recipes, providing a unique drinking experience for beer enthusiasts.
When it comes to making beer with grapes, there are a few different methods that can be employed. One approach is to incorporate grape juice or must directly into the beer during fermentation. This can be done either by adding the juice to the primary fermentation vessel or by blending it with the finished beer. The grapes' sugars are then fermented by the yeast, resulting in a beer that combines the flavors of both grapes and malt.
Another technique involves fermenting the beer with grape skins, similar to the process of making wine. This method allows for the extraction of additional compounds from the grape skins, such as tannins and phenolics, which can contribute to the beer's complexity and mouthfeel. The use of grape skins can also impart a subtle coloration to the beer, adding to its visual appeal.
Craft breweries have been adventurous in their grape choices, experimenting with a wide range of varietals. From traditional wine grapes like Chardonnay and Pinot Noir to more exotic varieties such as Malbec and Riesling, the possibilities are seemingly endless. Each grape variety brings its own unique characteristics to the beer, allowing brewers to create a diverse range of flavors and aromas.
Personally, I have had the pleasure of tasting several grape-infused beers, and they have never failed to impress me. One particular beer I tried was made with Cabernet Sauvignon grapes, and it had a delightful combination of rich red wine flavors and the crispness of a well-crafted beer. The subtle tannins from the grape skins added a pleasant complexity, making it a truly memorable drinking experience.
Making beer with grapes is not only possible but also an exciting avenue for brewers to explore. By incorporating wine grapes into the brewing process, craft breweries can create beers with unique flavor profiles that combine the best of both worlds. Whether through the addition of grape juice, must, or skin fermentation, the use of grapes adds a new dimension to beer, allowing for endless possibilities and enticing beer enthusiasts with innovative and delicious creations.