Apple is a versatile ingredient that has found its way into the world of beer brewing. When used in brewing, it adds a distinct flavor profile to the finished product. The taste of Apple can range from sweet and tart to crisp and refreshing, depending on the variety used. It often imparts natural fruity notes with hints of acidity, creating a unique twist to traditional beer styles.

The use of Apples in brewing influences the taste of beer by adding complexity and depth to the overall flavor profile. This fruit provides a subtle sweetness that helps balance out bitterness while enhancing the aromatic qualities of certain hop varieties. Additionally, it contributes a pleasant tartness that can refresh the palate and make for an enjoyable drinking experience.

Apples are commonly used in various stages during beer production. They can be added as fresh fruit during fermentation or incorporated through juices, ciders, or even Apple concentrates during boiling or conditioning processes. With their high sugar content and natural fermentable properties, they contribute not only flavors but also sugars that yeast converts into alcohol.

When brewed with Apples, different styles emerge showcasing this unique ingredient. Apple-infused beers such as cider-style brews highlight its flavors prominently while other styles like Belgian Witbier utilize Apples subtly alongside spices for added complexity. Some brewers experiment further by incorporating Apple into sour beers where its acidic nature complements wild yeasts' characteristics.



0 < 7 < 34 EBC
1 < 3 < 13 °L


3.8 < 80.7 < 100.0 %

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