Crabapple is a fruit that has found its way into the world of beer brewing, adding unique flavors and characteristics to various brews. With a distinct tartness and subtle sweetness, Crabapple brings a tangy and fruity flavor profile to beers. Its influence on the taste of beer can range from enhancing the overall acidity and brightness to providing hints of apple-like notes.

Crabapples are often used as an adjunct ingredient during fermentation or added directly into the boiling process. Their high acid content provides natural preservation properties, making them suitable for sour-style beers or wild fermentations. Additionally, their vibrant red color can contribute aesthetically pleasing hues to certain beer styles.

The addition of Crabapple in brewing allows for experimentation with different beer styles such as sours, lambics, ciders, and even IPAs. Brewers often utilize these fruits as an alternative source of acidity instead of relying solely on traditional ingredients like lactic acid bacteria or specific yeast strains.



23.4 < 72.7 < 96.2 %

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