Tropical Paw Paw Beer

At the heart of this Paw Paw Beer Recipe is the enchanting Paw Paw fruit, a native treasure of North America, often hailed as a hidden gem among specialty fruits. This fruit's lush tropical flavors, with hints of mango and banana, find a harmonious match in this unique recipe, where the sweetness of the fruit blends gracefully with the gentle bitterness of hops, creating a beverage that's both unique and refreshing. The subtle malty undertones further enrich the taste, making every sip a pleasant exploration of flavors. As you venture through this brewing journey, may each step echo the curiosity that led you to the delightful world of specialty foods, culminating in a Paw Paw Beer that's nothing short of extraordinary.
read time
1 minutes


Prep Time
45 minutes
Active Time
120 minutes
Total Time
165 minutes
paw paw beer recipe, paw paw beer, paw paw fruit


Tropical Paw Paw Beer
- 2 pounds of fresh Paw Paw fruit, peeled and seeded
- 8 pounds of Light Malt Extract Syrup
- 1 pound of Crystal Malt (10L)
- 1/2 pound of Wheat Malt
- 1 ounce of Willamette Hops
- 1 packet of Ale Yeast
- 1 teaspoon of Irish Moss
- 3/4 cup of Corn Sugar for Bottling


Step 1 - Prepare Paw Paw Fruit

Wash the Paw Paw fruit thoroughly to remove any debris or pesticide residues. Slice them in half and scoop out the seeds. Then peel the skin and chop the fruit into chunks.

Step 2 - Crush Malts

Crush the Crystal Malt and Wheat Malt using a grain mill or a rolling pin, ensuring it is coarse and not too fine.

Step 3 - Prepare Water and Syrup Mixture

In a large brewing kettle, bring 2.5 gallons of water to a boil. Once boiling, remove the kettle from heat and stir in the Light Malt Extract Syrup until fully dissolved. Return the kettle to heat and bring it back to a rolling boil.

Step 4 - Add Remaining Ingredients

Add the crushed malts to a grain bag and immerse it in the boiling water. Let it steep for 30 minutes, ensuring the water maintains a steady, rolling boil. Remove the grain bag and discard the spent grains. Add the Willamette Hops and Irish Moss to the boiling water and continue boiling for another 10 minutes.

Step 5 - Add Paw Paw Fruit

Turn off the heat, add the Paw Paw fruit chunks, and let the mixture cool to room temperature. Once cooled, transfer the mixture to a sanitized fermenting vessel. 

Step 6 - Ferment Beer

Sprinkle the Ale Yeast over the mixture, seal the vessel, and let it ferment in a cool, dark place for 1 to 2 weeks until fermentation is complete. 

Step 7 - Carbonate & Age

Once fermentation is complete, dissolve the Corn Sugar in a small amount of boiling water and add it to the beer for carbonation. Bottle and cap the beer, then let it age for at least 2 weeks before enjoying.

What is Paw Paw Fruit?

Paw Paw fruit, also known as Asimina triloba, is a native fruit to the Eastern United States. It's the largest edible fruit indigenous to the United States. The fruit has a rich history, having been a significant part of the native diet, and continues to be a cherished, though rare, delicacy today.

What does Paw Paw Fruit taste like?

The taste of Paw Paw fruit is unique and delightful, often described as a cross between a banana and a mango with a custard-like texture. Its tropical and slightly tangy flavor makes it a versatile ingredient for a variety of culinary creations, including the delectable Paw Paw Ice Cream.

Where can I buy Paw Paw Fruit?

Great question – check out our marketplace where you can buy Paw Paw Fruit directly from foragers and cultivators.

Read more here about Paw Paw Fruit.

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