Aluminum cans aren’t the only thing brewers are recycling . Increasingly, brewers are making fruit beers with previously fermented fruits such as blackberries and peaches, plus pressed grape skins and stems, turning waste into beers that you’ll want to drink again and again. Part of the trend’s popularity can be traced to surging interest in piquette. It’s a rustic French technique of turning pomace—the skins, pulp, and stems leftover after pressing grapes for wines—into a low-alcohol, wine-like beverage that’s fizzy, fruity, and often only around 5 percent ABV. The method is favored by many natural winemakers, and “we get a lot of inspiration from what is going on in that world,” says Jake Guidry, the brand director for Hopewell Brewing. The Ultimate Guide to Natural Wines Read article The Chicago brewery’s Neon series of sour ales features massive amounts of fruits such as cherries, raspberries, and blueberries. At first Hopewell didn’t recycle the fruit, bu...