For our Fruitful Pursuit beers we add hundreds of kilos of fruit. This fruit is sourced through Steve & Dan's Fresh BC Fruit and is grown by them and the farmers they work with. We typically process the range of fruits we use by cutting, de-stemming, and removing pits. We treat each fruit differently based on the needs of the given fruit to get the desired impact on the beer.
Fruit beers are very common and there are many methods to make them. We get the best outcome when we use whole, fresh fruit rather than extracts or purees.
We’re in a fortunate position because we can use whole fruit; most beers can’t as there are microorganisms on the skin of fruit that can contaminate a standard beer. Fortunately in our case those microorganisms are largely the same types of microorganisms that we use to make our beer so this skin contact helps initiate the second fermentation of the beer rather than spoiling it. Our finished blend of beer referments on the fruit in a dedicated stainless tank for 2 to 3 months. The amount of time is determined by the fruit variety, chemical analysis, and the progress of fermentation and flavour development. We use exceedingly high fruiting rates, similar to the Belgians, as even though it’s expensive it also creates the best possible beer.
Browse our Fruitful Pursuits Series →
On October 24, 2026 we’re going to be hosting a very special day at our brewery – our second annual Open Brew Day! It’s a free, community focused event that will allow fans of our beer to join us as we brew. Enjoy this rare opportunity to get behind the scenes and watch us brew a batch of our beer that will be fermented in barrels and eventually blended into one of our bottle releases. We’re very excited to have you join us and get behind the scenes as we brew.
At this year’s World Beer Awards, Blind Enthusiasm took home two of the most coveted titles beer: World’s Best Gueuze for Grand Manifesto, and World’s Best Kriek for Fruitful Pursuits: Cherry!
