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 GuideTop 10 Specialty Fruit Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
New Belgian Cherry Ale |
23 L | 6.64% | 39.01 | 1.066 | 1.016 | All Grain | 9316 | |
Sour Fruit IPA (Brummel Sour IPA clone) |
5.5 gal | 5.76% | 12.7 | 1.070 | 1.026 | All Grain | 3828 | |
Peach Cobbler Sour Ale |
98 gal | 4.85% | 2.83 | 1.053 | 1.016 | All Grain | 2996 | |
Peach/Cantaloupe IPA |
6 gal | 6.43% | 45.53 | 1.068 | 1.019 | Partial Mash | 2965 | |
Ocean Water - Blue Sour IPA |
2.5 gal | 7.87% | 25.32 | 1.078 | 1.022 | BIAB | 2839 | |
Ingefærøl |
25 L | 5.77% | 27.91 | 1.048 | 1.004 | BIAB | 2698 | |
Feijoa Sparkling Wheat |
22 L | 4.29% | 0 | 1.044 | 1.011 | All Grain | 2387 | |
Col. Lipton's Raspy Tea |
12 gal | 5.82% | 8.26 | 1.059 | 1.015 | All Grain | 2191 | |
Soft Parade Clone |
5.5 gal | 9.08% | 0 | 1.091 | 1.022 | All Grain | 2041 | |
Blackberry Wheat Ale |
23 L | 5.27% | 27.77 | 1.052 | 1.012 | All Grain | 1894 |
Newest Specialty Fruit Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Cherry chocolate mystery |
5.2 gal | 5.86% | 38.91 | 1.059 | 1.015 | All Grain | 16 | |
coconuts lemon sour |
510 L | 4.58% | 3.77 | 1.044 | 1.009 | All Grain | 41 | |
M1 Convergence |
5 gal | 5.2% | 6.65 | 1.050 | 1.011 | BIAB | 48 | |
sour base w/o lactose |
76 gal | 5.51% | 0 | 1.055 | 1.014 | All Grain | 21 | |
Wild Cherry Ale |
21 L | 4.63% | 0 | 1.047 | 1.012 | All Grain | 100 | |
Yangzhe |
5.5 gal | 0.56% | 0 | 1.006 | 1.001 | Partial Mash | 80 | |
Guava USF |
31 gal | 7.15% | 18.91 | 1.063 | 1.009 | All Grain | 154 | |
Seltzer |
5.5 gal | 5.26% | 0 | 1.040 | 1.000 | All Grain | 89 | |
mango beer |
300 L | 5.46% | 7.33 | 1.055 | 1.014 | All Grain | 196 | |
POG Sour |
775 gal | 7.88% | 0 | 1.070 | 1.010 | All Grain | 159 |
Fermentables Used In Specialty Fruit Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
US - Pale 2-Row | 63 | US | Grain | base malt |
1.8°L
|
37 | 53% | 9% - 100% |
Flaked Oats | 58 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 29% | |
American - White Wheat | 36 | American | Grain | base malt |
2.8°L
|
40 | 27% | 1% - 60% |
Lactose (Milk Sugar) | 33 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 19% | |
American - Pilsner | 31 | American | Grain | base malt |
1.8°L
|
37 | 52% | 6% - 100% |
American - Wheat | 27 | American | Grain | base malt |
1.8°L
|
38 | 26% | 2% - 58% |
Flaked Wheat | 26 | Adjunct | raw |
2°L
|
34 | 12% | 2% - 48% | |
American - Carapils (Dextrine Malt) | 21 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 13% |
United Kingdom - Maris Otter Pale | 21 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 52% | 8% - 91% |
Honey Malt | 19 | Grain | crystal malt |
25°L
|
37 | 9% | 3% - 31% |
Hops Used In Specialty Fruit Beer Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Citra | 36 | 11 | 26% | 2% - 58% |
Cascade | 34 | 7 | 40% | 7% - 100% |
Mosaic | 28 | 12.5 | 28% | 7% - 100% |
Saaz | 24 | 3.5 | 58% | 13% - 100% |
Amarillo | 23 | 8.6 | 36% | 3% - 100% |
Magnum | 23 | 15 | 50% | 2% - 100% |
Centennial | 15 | 10 | 27% | 4% - 100% |
Tettnanger | 11 | 4.5 | 60% | 17% - 100% |
Galaxy | 11 | 14.25 | 26% | 2% - 74% |
Willamette | 10 | 4.5 | 48% | 13% - 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 | 41 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - WildBrew Philly Sour | 28 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 10 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 8 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 7 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 7 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
Wyeast - American Ale 1056 | 7 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 6 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 6 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - French Saison 3711 | 5 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Other Ingredients Used In Specialty Fruit Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 46 | Water Agt | Mash | 9% | 0% - 100% |
Lactic acid | 29 | Water Agt | Mash | 62% | 0% - 100% |
Calcium Chloride (dihydrate) | 28 | Water Agt | Mash | 8% | 0% - 50% |
Epsom Salt | 25 | Water Agt | Mash | 2% | 0% - 22% |
Irish Moss | 18 | Herb | Boil | 16% | 0% - 100% |
Whirlfloc | 17 | Fining | Boil | 39% | 0% - 100% |
Calcium Chloride (anhydrous) | 17 | Water Agt | Mash | 12% | 0% - 97% |
Yeast Nutrient | 10 | Other | Boil | 17% | 0% - 100% |
Baking Soda | 8 | Water Agt | Mash | 6% | 0% - 22% |
Chalk | 6 | Water Agt | Mash | 1% | 0% - 4% |