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 | 8126 | |
Sour Fruit IPA (Brummel Sour IPA clone) |
5.5 gal | 5.76% | 12.7 | 1.070 | 1.026 | All Grain | 2922 | |
Peach/Cantaloupe IPA |
6 gal | 6.43% | 45.53 | 1.068 | 1.019 | Partial Mash | 2590 | |
Ingefærøl |
25 L | 5.21% | 27.19 | 1.051 | 1.012 | BIAB | 2325 | |
Peach Cobbler Sour Ale |
98 gal | 4.85% | 2.83 | 1.053 | 1.016 | All Grain | 2219 | |
Feijoa Sparkling Wheat |
22 L | 4.29% | 0 | 1.044 | 1.011 | All Grain | 2151 | |
Ocean Water - Blue Sour IPA |
2.5 gal | 7.87% | 25.32 | 1.078 | 1.022 | BIAB | 2092 | |
Col. Lipton's Raspy Tea |
12 gal | 5.82% | 8.26 | 1.059 | 1.015 | All Grain | 1915 | |
Soft Parade Clone |
5.5 gal | 9.08% | 0 | 1.091 | 1.022 | All Grain | 1709 | |
No. 13 - Rowan Berry Christmas Ale |
26 L | 3.82% | 40.76 | 1.041 | 1.012 | BIAB | 1441 |
Newest Specialty Fruit Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
IGA |
21 L | 5.28% | 0 | 1.054 | 1.013 | All Grain | 34 | |
Strawberry Saison #21 |
5.5 gal | 5.9% | 30.67 | 1.057 | 1.012 | All Grain | 124 | |
I Blue Myself with Pineapple, Butt Stuff Will Help. |
2 gal | 8.62% | 25.22 | 1.084 | 1.023 | All Grain | 88 | |
Cranberry Zinger Ale |
5.5 gal | 5.48% | 10.28 | 1.049 | 1.007 | BIAB | 46 | |
Dead Fink Grape Ale |
3 gal | 10.07% | 96.62 | 1.101 | 1.024 | All Grain | 104 | |
Bicycle Weather |
434 gal | 5.72% | 0 | 1.058 | 1.015 | All Grain | 43 | |
Fresh Fruits of Banksi-air |
21 L | 6.18% | 11.6 | 1.068 | 1.021 | BIAB | 138 | |
Raspberry Saison |
6.5 gal | 8.16% | 26.22 | 1.066 | 1.004 | BIAB | 15 | |
Govern Yourself Accordingly |
5.5 gal | 8.48% | 14 | 1.086 | 1.022 | All Grain | 73 | |
Blackcap Wheat |
10.5 gal | 5.95% | 14.27 | 1.062 | 1.017 | BIAB | 92 |
Fermentables Used In Specialty Fruit Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
US - Pale 2-Row | 58 | US | Grain | base malt |
1.8°L
|
37 | 54% | 16% - 100% |
Flaked Oats | 49 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 29% | |
American - White Wheat | 31 | American | Grain | base malt |
2.8°L
|
40 | 26% | 1% - 60% |
Lactose (Milk Sugar) | 30 | Sugar | sugar |
1°L
|
41 | 7% | 3% - 13% | |
American - Pilsner | 26 | American | Grain | base malt |
1.8°L
|
37 | 50% | 6% - 83% |
Flaked Wheat | 23 | Adjunct | raw |
2°L
|
34 | 13% | 2% - 48% | |
American - Wheat | 22 | American | Grain | base malt |
1.8°L
|
38 | 26% | 2% - 58% |
American - Carapils (Dextrine Malt) | 20 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 13% |
United Kingdom - Maris Otter Pale | 20 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 54% | 11% - 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 |
---|---|---|---|---|
Cascade | 34 | 7 | 41% | 7% - 100% |
Citra | 34 | 11 | 26% | 2% - 57% |
Mosaic | 27 | 12.5 | 26% | 7% - 100% |
BSG - Saaz | 24 | 3.5 | 59% | 13% - 100% |
Amarillo | 22 | 8.6 | 35% | 3% - 100% |
Magnum | 20 | 15 | 47% | 8% - 100% |
Centennial | 14 | 10 | 26% | 4% - 100% |
Tettnanger | 11 | 4.5 | 60% | 17% - 100% |
Galaxy | 11 | 14.25 | 26% | 2% - 74% |
Warrior | 10 | 16 | 37% | 4% - 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 | 37 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - WildBrew Philly Sour | 16 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 8 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 7 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 7 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - American Ale 1056 | 7 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - California Ale Yeast WLP001 | 6 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 6 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
Omega Yeast Labs - Voss Kveik OYL-061 | 5 | Omega Yeast Labs | Norwegian Ales | 0.12 | Medium | 79% | 68°F | 98°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 5 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Specialty Fruit Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 34 | Water Agt | Mash | 11% | 0% - 100% |
Calcium Chloride (dihydrate) | 22 | Water Agt | Mash | 11% | 0% - 50% |
Lactic acid | 18 | Water Agt | Mash | 74% | 0% - 100% |
Epsom Salt | 17 | Water Agt | Mash | 2% | 0% - 15% |
Irish Moss | 14 | Fining | Boil | 19% | 0% - 100% |
Whirlfloc | 13 | Fining | Boil | 32% | 0% - 100% |
Calcium Chloride (anhydrous) | 10 | Water Agt | Mash | 12% | 0% - 97% |
Wyeast - Beer Nutrient | 6 | Other | Boil | 24% | 0% - 100% |
Baking Soda | 6 | Water Agt | Mash | 7% | 0% - 22% |
Yeast Nutrient | 5 | Other | Boil | 24% | 0% - 100% |