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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
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%

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