Never Half-Ass Two Things. Whole-Ass One Thing. -Ron Swanson The 2021 Fruit season is finally over here, and good lord, I need a beer. It's the busiest time of year here and I never seem to have enough freezer or fermenter space. After so many hours processing fruit, moving beer around barrels and blending tanks I thought I'd share some wisdom. This is my evolving learnings on using fresh, whole fruit and the only certainty is it will continue evolving. This is a post for those interested in using whole fruit - perhaps local, maybe you can find and drive to an orchard to buy a few boxes. I know fruit purees are en vogue, and there's nothing wrong with that... but you don't need my help, the product is as straightforward as adding malt extract in beer making. The best I can offer in bone fides is fruited mixed ferm beer is my "thing." Another one of my other hobbies is growing stonefruit, rubus berries, strawberries, rhubarb, botanicals for beer on my