As the 2019 season is approaching, and we start thinking of ways to use fresh persimmons, this story of persimon beer caught my eye – more so because of the history behind the American persimmon beer product.
The American persimmon (Diospyros Virginiana) is native to the United States, has been sweetening the country’s palate since before the “discovery” of the New World. Early English settlers recorded that the fruit was eaten on its own, baked into bread, cakes, and puddings. But its most common use might have been as persimmon beer, a sour style that’s currently enjoying a resurgence in Indiana.
Persimmon beer is making a comeback as brewers in southern Indiana attempt to experiment with indigenous fruits and to bring back lost recipes that were a part of the nation’s history. Persimmon beer now is often a sour pale ale, with top notes of persimmon, pear, and peach, and a fresh, dry finish.
click here for the original article – https://www.atlasobscura.com/foods/persimmon-beer