Discover the enigmatic haskap, a fruit that is gradually gaining popularity among brewers and food enthusiasts. Originating from wild shrubs thriving in northern climates, this versatile berry goes by many names, including honeyberry and blue honeysuckle. Known for its robust antioxidant content and distinct flavor profile, haskap is becoming a sought-after ingredient in craft brewing. From Canada to Europe, breweries are harnessing its unique qualities to create distinctive and flavorful beers. This article delves into the origins, characteristics, and brewing applications of this remarkable fruit.

The haskap, also known as blue honeysuckle, hails from regions with cooler climates, particularly in the northern parts of North America and Europe. Its cultivation has been primarily concentrated in these areas due to its preference for colder temperatures and ample sunlight. Over the years, various countries have developed different varieties of this resilient plant. In Japan, the Ainu people named it "hasukappu," while in Quebec, it's affectionately called "camerise." Despite its many aliases, the essence of this superfruit remains unchanged—packed with antioxidants and rich in vitamin C.

The taste of haskap berries is often described as a blend of blackberries, blueberries, and raspberries, offering a tangy yet sweet experience. Unlike blueberries, which have pale green flesh, haskap berries boast a deep burgundy hue, making them visually striking in beverages. Breweries, especially those in northern regions, have capitalized on these attributes to craft innovative and colorful fruit beers. For instance, Cantillon's Sang Bleu, a lambic-style beer from Brussels, and Allagash's Coolship Camerise from Maine, both highlight the unique qualities of haskap. In Canada, numerous breweries, such as London Brewing Co-operative and La Souche, have embraced this fruit to create a diverse range of brews, from light kettle-acidified ales to robust Belgian-style tripels.

In Shefford, Quebec, La Ferme brewery stands out for its dedication to showcasing local produce. Founder Jonathan Thibault emphasizes the importance of selecting the right variety of haskap for brewing. Varieties like Tundra, Indigo Gem, and Boreal Beauty, known for their tannins and tartness, provide a richer flavor profile when incorporated into beer. Thibault explains that freezing the berries enhances their usability year-round and preserves their aromatic qualities. At La Ferme, they add a generous amount of haskap late in the brewing process to ensure the fruit's vibrant flavors shine through. This approach results in a beer like Sure Camerise, which boasts a deep magenta color and a gentle tartness, making it a standout among fruit beers.

Beyond its traditional use in wheat beers, haskap offers endless possibilities for adventurous brewers. Its earthy notes and polyphenol-rich signature could complement darker styles like porters or stouts, opening up new avenues for experimentation. As more breweries explore the potential of this versatile fruit, haskap is poised to become an indispensable ingredient in the world of craft brewing. Its ability to thrive in challenging climates and deliver exceptional flavor makes it a true gem for brewers looking to create something truly unique.