Fruit

Summertime Fruit Liqueurs
Sweet liqueurs from ume, loquat, rhubarb, plums, and other local fruit.

Tepache
sweet, tart, and funky naturally fermented pineapple beverage.

Velocipede Vin d'Orange
Wine infused with sour oranges, sugar, and vanilla bean, then aged 6+ months.

Ardennes Friend
Strange, strong (10% ABV) beers brewed with caramelized invert sugar and Belgian yeast and aged with chunks of toasted oak and stonefruit.

West of Wallonia
Grisette-style beer (low-alcohol wheat beer brewed with saison yeast).

Pluomeshu
Umeshu is made from tart unripe ume, sugar, alcohol, and time. I've made it several times over the years, but my favorite variant used a different stone fruit.

Wild-fermented Cider
Raw cider fermented without added yeast or sugar-- still, cloudy, and tart.

Small Batch Cider
Eighty pounds of Adina apples from an Oakland backyard transformed into a dry, sparkling cider.

Cherry Shrub
cherries macerated with sugar and herbs, strained, then mixed with vinegar-- a shelf-stable syrup excellent with sparkling water.

Crazy Cow
Milk stout, with caramelized backyard figs added for a secondary fermentation.

Yuzu and Makrut Lime Shrubs
another favorite shrub batch: oleo saccharums of yuzu and makrut lime.

Strawberry-Peppercorn-Balsamic Shrub
strawberries, peppercorns, and balsamic & cider vinegars.

Assorted Citrus Shrubs, Batch 3
four new single-citrus shrubs: bergamot, makrut lime, calamansi & lemongrass, meyer lemon & peppercorn.

Blood Orange and Meyer Lemon Shrubs
my first home experiment extracting flavor from fruit with sugar and blending it with vinegar.

Caramel Apple Cider
hard apple cider with a hint of caramel