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	4591
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	4208
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3358
Ingefærøl	25 L	4.93%	27.91	1.048	1.010		BIAB	3107
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	2943
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	2774
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2748
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	2730
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2546
Strawberry Rhubarb	12 gal	5.99%	10.15	1.063	1.017		All Grain	2531

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cherry Belgian	29 gal	6.28%	0	1.064	1.016		extract	18
2026 Grape Hop	21 L	7.07%	26.9	1.072	1.018		All Grain	15
Awesome Recipe	10 L	6.02%	17.21	1.063	1.018		All Grain	48
Skinny Fingers - Finger Lime Pale Ale (Low Carb)	23 L	5.99%	16.94	1.049	1.004		BIAB	89
Fall for the Pomogranit	5.5 gal	13.97%	37.96	1.133	1.026		All Grain	77
Chocolate Cherry Beer(Duchesse)	1 gal	5.67%	8.06	1.057	1.013		BIAB	105
Mulled Lambrusco Sour 2025	1950 L	5.45%	0	1.054	1.012		All Grain	118
Sour Base w/ Lactose Simplified	76 gal	6.02%	0	1.058	1.014		All Grain	119
L'Enraïmada	15 L	5.05%	24.93	1.042	1.003		BIAB	59
Sour base w/ lactose v3	76 gal	5.79%	0	1.059	1.016		All Grain	143

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	53%	11% - 100%
Flaked Oats	63		Adjunct	raw	2.2°L	33	10%	1% - 29%
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	31	12.5	30%	7% - 100%
Saaz	26	3.5	56%	13% - 100%
Amarillo	25	8.6	37%	3% - 100%
Magnum	23	15	48%	2% - 100%
Centennial	15	10	27%	4% - 100%
Tettnanger	12	4.5	59%	17% - 100%
Galaxy	11	14.25	26%	2% - 74%
Columbus	10	15	43%	7% - 100%

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	15	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	59	Water Agt	Mash	8%	0% - 100%
Lactic acid	42	Water Agt	Mash	66%	0% - 100%
Calcium Chloride (dihydrate)	32	Water Agt	Mash	7%	0% - 50%
Calcium Chloride (anhydrous)	29	Water Agt	Mash	11%	0% - 97%
Epsom Salt	29	Water Agt	Mash	2%	0% - 22%
Whirlfloc	20	Fining	Boil	41%	0% - 100%
Irish Moss	20	Fining	Boil	16%	0% - 100%
Yeast Nutrient	12	Other	Boil	16%	0% - 100%
Baking Soda	8	Water Agt	Mash	5%	0% - 22%
Chalk	6	Water Agt	Mash	1%	0% - 4%

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