We’ve gone through the basics of infusing your own vodka, but what about beer? Occasionally on these hot summer days, we long for a little extra zing in our IPA. But why wait for your favorite brewers to change the game when you could be playing master infuser on your own?

This process is more hit or miss than with vodka because every beer is going to react differently to the addition of flavor. If you’re infusing an IPA, you’ll want to use different fruits than you would with a stout. It takes some trial and error to find the perfect balance.

So how do you do it? Use your girlfriend’s loose leaf tea infuser or find a device in your kitchen that will allow you to drain the beer without letting any fruit through. Could that device be a strategically placed spoon on the edge of your glass? Absolutely.

Then you pour your favorite beer into your strainer and add in some fruit. To really release some strong flavor, you can puree your fruit before adding it in. The only issue you may find is the threat of blocking up your strainer. Be sure you leave enough room for the beer to flow out. Beer doesn’t take as long as hard liquor does to infuse the right amount of flavor. You could throw it in the fridge for an hour or two and reach your desired taste, so be sure to check in on it.

Here are some flavor tips for your first try: Citrus enhances hops. Raspberries, blackberries, pineapples, and mangos blend best from our trial and error experience. And most importantly: don’t be afraid to try again if your first attempt is a bust.