Fruit Beer - Specialty Fruit Beer

A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.

Flavor Profile: Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Ad

BJCP Style Guide

Top 10 Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Peach Cobbler Sour Ale	98 gal	4.85%	2.83	1.053	1.016		All Grain	4975
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	4507
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3475
Ingefærøl	25 L	4.93%	27.91	1.048	1.010		BIAB	3231
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	3199
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	3018
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2908
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	2900
Strawberry Rhubarb	12 gal	5.99%	10.15	1.063	1.017		All Grain	2783
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2675

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tropical Lime NAle	5.5 gal	0.84%	24.94	1.026	1.019		All Grain	68
Red Sour base(strawberry/rosemary sour)	76 gal	6.07%	0	1.059	1.015		All Grain	45
Sour base w/ Pils malt	76 gal	6.19%	0	1.060	1.015		All Grain	52
Kauai Shave Ice But Make It Beer	6.25 gal	11.18%	5.67	1.097	1.012		All Grain	55
Very berry Ale	360 L	4.8%	5.06	1.045	1.009		All Grain	62
Ube	315 gal	4.88%	0.09	1.049	1.012		All Grain	86
Grape Hop 2026/2	21 L	5.02%	44.67	1.050	1.011		All Grain	61
Awesome Recipe	19 L	8.26%	28.08	1.084	1.021		All Grain	64
October Shandy	5 gal	6.42%	11.01	1.064	1.015		BIAB	62
Keylime pie sour	76 gal	5.82%	0	1.057	1.014		All Grain	121

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	65		Adjunct	raw	2.2°L	33	10%	1% - 29%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	53%	11% - 100%
American - White Wheat	44	American	Grain	base malt	2.8°L	40	27%	1% - 81%
Lactose (Milk Sugar)	41		Sugar	sugar	1°L	41	7%	1% - 19%
American - Pilsner	32	American	Grain	base malt	1.8°L	37	52%	6% - 100%
Flaked Wheat	30		Adjunct	raw	2°L	34	13%	2% - 48%
American - Wheat	30	American	Grain	base malt	1.8°L	38	26%	2% - 58%
Honey Malt	23		Grain	crystal malt	25°L	37	10%	3% - 42%
Corn Sugar - Dextrose	23		Sugar	sugar	0.5°L	42	6%	1% - 31%
Rice Hulls	23		Adjunct	other	0°L	0	6%	1% - 16%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	40	7	43%	7% - 100%
Citra	37	11	27%	2% - 100%
Mosaic	30	12.5	30%	7% - 100%
Saaz	26	3.5	56%	13% - 100%
Amarillo	24	8.6	36%	3% - 100%
Magnum	23	15	48%	2% - 100%
Centennial	15	10	27%	4% - 100%
Tettnanger	12	4.5	59%	17% - 100%
Chinook	11	13	44%	4% - 100%
Galaxy	11	14.25	26%	2% - 74%

Steeping Grains Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	67%	18% - 100%
American - Vienna	2	American	Grain	base malt	4°L	35	58%	50% - 67%

Yeasts Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	46	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	40	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safale - English Ale Yeast S-04	16	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - WILDBREW™ SOUR PITCH	10		Wilds & Sours	Low	Low	0%	86°F	104°F
Danstar - Nottingham Ale Yeast	9	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	8	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	8	Lallemand	Ales	High	High	80%	77°F	104°F
White Labs - California Ale Yeast WLP001	7	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safbrew - Abbaye Yeast BE-256	7	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - American Ale 1056	6	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

Other Ingredients Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	63	Water Agt	Mash	7%	0% - 100%
Lactic acid	44	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	7%	0% - 50%
Calcium Chloride (anhydrous)	31	Water Agt	Mash	11%	0% - 97%
Epsom Salt	31	Water Agt	Mash	2%	0% - 22%
Whirlfloc	21	Fining	Boil	40%	0% - 100%
Irish Moss	20	Fining	Boil	16%	0% - 100%
Yeast Nutrient	12	Other	Boil	16%	0% - 100%
Baking Soda	9	Water Agt	Mash	5%	0% - 22%
Phosphoric acid	8	Water Agt	Mash	52%	5% - 99%

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