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	4886
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	4411
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3441
Ingefærøl	25 L	4.93%	27.91	1.048	1.010		BIAB	3186
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	3141
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	2953
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2869
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	2867
Strawberry Rhubarb	12 gal	5.99%	10.15	1.063	1.017		All Grain	2733
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2639

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sour	290 gal	4.28515%	0	1.004	1.004		All Grain	15
Ube	315 gal	4.88%	0.09	1.049	1.012		All Grain	38
Grape Hop 2026/2	21 L	5.02%	44.67	1.050	1.011		All Grain	25
Awesome Recipe	19 L	8.26%	28.08	1.084	1.021		All Grain	36
October Shandy	5 gal	6.42%	11.01	1.064	1.015		BIAB	44
Keylime pie sour	76 gal	5.82%	0	1.057	1.014		All Grain	89
Son of Fúzy	4 gal	5.45%	16.29	1.044	1.002		All Grain	53
(Split) Cherry-Limeade/PB&J grape (Base Beer)	6 gal	5%	33.82	1.047	1.010		All Grain	97
Cherry Belgian	29 gal	6.28%	0	1.064	1.016		extract	110
2026 Grape Hop	21 L	7.07%	26.9	1.072	1.018		All Grain	160

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%
Rice Hulls	23		Adjunct	other	0°L	0	6%	1% - 16%
American - Carapils (Dextrine Malt)	22	American	Grain	crystal malt	1.8°L	33	6%	2% - 13%

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	45	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
Danstar - Nottingham Ale Yeast	9	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - WILDBREW™ SOUR PITCH	9		Wilds & Sours	Low	Low	0%	86°F	104°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	8	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°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
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	7	Lallemand	Ales	High	High	80%	77°F	104°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	61	Water Agt	Mash	8%	0% - 100%
Lactic acid	42	Water Agt	Mash	66%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	7%	0% - 50%
Calcium Chloride (anhydrous)	30	Water Agt	Mash	11%	0% - 97%
Epsom Salt	30	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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