What is a key benefit of using fruit peel rather than juice in brewing?

Using fruit peel rather than juice in brewing offers the significant advantage of enhancing depth of flavor. Fruit peels are rich in essential oils, aromatic compounds, and specific flavor characteristics that contribute complexity to the final product. These compounds can provide nuanced flavors that are not as pronounced in the juice alone, as many of the volatile components responsible for aroma and taste are concentrated in the peel.

Additionally, the texture and tannin content of fruit peels can contribute to mouthfeel and overall balance in the beer, further enriching the sensory experience. The use of whole fruit or peels allows brewers to harness these diverse flavor profiles, resulting in a more intricate and layered final product.

In contrast, options related to sugar content or fermentation properties do not reflect the core reasons for selecting peels over juice. While juice may contain higher sugar content, it lacks the complexity brought by the peel's essential oils and flavor compounds. Lower acidity is not a primary benefit of using peels either, as the acidity levels largely depend on the type of fruit and brewing process involved.