Brewing with fruit—from cherries to apricots to raspberries—is a pretty commonplace phenomenon in the world of beer. It adds a secondary sugar source and bright, fruity flavors to a wide range of styles. But the concept of using wine grapes in brews has created an entire new category, known as oenobeers or beer-wine hybrids.
There’s no official definition for what counts as an oenobeer, meaning the increasing number of brewers dabbling in these crossovers is free to experiment and put their own spin on it. Some use actual grapes, some just use juice, others age their brews in wine barrels. Differences in approach make the oenobeer trend an exciting new territory for beer (and wine!) lovers to discover.