Beer is the most consumed alcoholic beverage in the world, and its popularity is such that it ranks only below tea and water among the most popular drinks globally. It is also considered to be the oldest alcoholic beverage obtained by fermentation. For these reasons, it is only logical that the production process has been diversified over time, and attempts have been made to innovate and achieve a position in the market.
Although it is believed that since ancient times different fruits such as dates or pomegranates were used in the production of beer, mainly in Ancient Egypt, this practice was rather isolated and not in a usual and widespread way, something that happened just after the beginning of the twentieth century. One of the first fruit beer productions to become popular was that of the typical Belgian lambic beer, produced by spontaneous fermentation, precisely around the 1930s.
Subsequently, many traditional breweries began to adopt this brewing method as a way to diversify their products, and in recent years, with the frequent emergence of small craft breweries, fruity beer has become much more common.
Naturally, some fruits combine much better with beer than others, maintaining their flavor and achieving an optimal proportion of fruit essence in the mixture. The peach and raspberry are two examples of fruits that are very appropriate to mix with beer. The blueberry, on the other hand, tends to lose much of its flavor and the apple beer brewing does not give good results either, obtaining a very slight flavor from the fruit.