Paw Paw Beer at Fullsteam Brewery | Bite Size

Paw Paw Beer at Fullsteam Brewery | Bite Size


A little bit of funk and
barnyard kind of quality to it, and some good tropical fruit. Oh, that’s tasting good. That holds up really nicely. Yeah, it’s a beer they
can age really well. That’s great. God, that’s such a good fruit. That’s legit good. Pawpaw isn’t for everybody. Some people just aren’t into it. That’s OK. That’s what I love
about the pawpaw. If everybody loved pawpaw fruit,
then it would be everywhere. We wouldn’t be talking
about it right now. To me, a pawpaw tastes like
a mixture of mango, banana, and a little bit of durian. And most people aren’t
familiar with durian, but it’s a fruit that’s
banned in Singapore. It’s a little stinky. So there’s just a touch of funk. It’s actually fly pollinated. That gives it a little
bit of a unique flavor. That might be too gross for
your viewers, I don’t know. [LAUGHS] [MUSIC PLAYING] Fullsteam’s been
around since 2010. And our mission has always been
to make distinctly southern beer using local ingredients. So since our founding,
we’ve purchased about a half a million dollars in North
Carolina agriculture. I think with all of our beers
that use forged ingredients, it’s for a particular
audience that loves exploring, that’s a little curious,
and is interested in trying new things. That’s a smaller
segment of the overall beer-drinking population. We understand that. So we sell a lot of
IPA and pilsners. But we really love
pouring a wild pawpaw ale. I brought out a
Dinnsen’s Orchard, a Belgian-style triple
with pawpaw fruit. This one won a Good
Food Award in 2018. It takes me back to the
pawpaw field every time. That sort of late
summer feeling, just from that one taste. I mean, I’m going to
sound like Forrest Gump, but I’ve had like pawpaw
ice cream, pawpaw bread, pawpaw pancakes, pawpaw salad. [LAUGHS] You pretty much can’t
work at full steam without tasting a pawpaw. Mike, come get you some. I mean, it’s part of one of
the things that we do here. We got a pawpaw
trees in my yard. I got three of them. And I’m waiting. And I’m just want more. Yeah! I got you some. That curiosity of the
flavor is what intrigues me about brewing with the beer. Folding in hops
and other elements that work together as a
unified flavor profile. As a beer first, with
a hint of pawpaw. We’re not trying to make this
explosion of pawpaw flavor. It’s a layer of flavor
in a finished product. One of the most curious
things about pawpaws is that they’re not
commercially viable. You have to let them
fall to the ground. That’s when they’re ripe. And then once they
fall to the ground, you basically have to consume
them within a couple of days. You’re not the first
one to get the harvest. The animals often are. So why the pawpaw? I think because
it’s misunderstood, because it’s curious, and
because it’s North America’s only native subtropical fruit. I love the fact that
it grows in the wild, that you might not
have known about it, that I might not
have known about it. So we have a great opportunity
to share our story about what makes this region
unique, and celebrate these unusual flavors and
ingredients that we love about central North Carolina. [MUSIC PLAYING]

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