Several years ago, a few craft brewers began experimenting with wine grapes and juice from wine grapes in their beers. Now the practice is becoming more widespread, as brewers see an opportunity to draw consumers with these beer-wine hybrids. For most of the beers, brewers add crushed grapes or their juice to the beer mash before fermentation, so that grape sugars and malted grains ferment together. The results can be complex. Wine Spectator's Terri Allan reports.
For the full article, check out the new issue of Wine Spectator, on newsstands March 26, 2013.
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