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
Sour Fruit IPA (Brummel Sour IPA clone)	5.5 gal	5.76%	12.7	1.070	1.026		All Grain	4185
Peach Cobbler Sour Ale	98 gal	4.85%	2.83	1.053	1.016		All Grain	3233
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	3134
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3063
Ingefærøl	25 L	5.77%	27.91	1.048	1.004		BIAB	2816
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2482
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	2299
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2154
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	2104
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	1934

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Strawberry Sour	5 gal	5.77%	29.56	1.053	1.009		All Grain	147
blackberry	465 gal	5.06%	0	1.048	1.009		All Grain	29
Red Fruit sour base	76 gal	5.62%	0	1.056	1.015		All Grain	45
Gluten Free Brew Berry Sour	31 gal	5.86%	36.49	1.052	1.008		All Grain	49
Mikes wheat mango #2	5.25 gal	4.24%	15.99	1.041	1.009		All Grain	82
Tongue-Punch	27 L	4.85%	11.27	1.054	1.017		BIAB	87
Dory's Peach Cloud Wheat	3 gal	6.21%	28.6	1.057	1.010		All Grain	90
Sour Çilek	22 L	4.64%	19.85	1.054	1.018		All Grain	44
Mosaic Raspberry Wheat	5 gal	4.59%	29.71	1.045	1.010		BIAB	77
Orange Weizen 20240421	115 L	4.86%	15.04	1.049	1.012		All Grain	77

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	64	US	Grain	base malt	1.8°L	37	52%	9% - 100%
Flaked Oats	61		Adjunct	raw	2.2°L	33	10%	1% - 29%
American - White Wheat	37	American	Grain	base malt	2.8°L	40	25%	1% - 60%
Lactose (Milk Sugar)	37		Sugar	sugar	1°L	41	7%	1% - 19%
American - Pilsner	32	American	Grain	base malt	1.8°L	37	52%	6% - 100%
Flaked Wheat	28		Adjunct	raw	2°L	34	13%	2% - 48%
American - Wheat	27	American	Grain	base malt	1.8°L	38	26%	2% - 58%
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	37	11	27%	2% - 100%
Cascade	35	7	41%	7% - 100%
Mosaic	28	12.5	28%	7% - 100%
Saaz	26	3.5	56%	13% - 100%
Amarillo	23	8.6	36%	3% - 100%
Magnum	23	15	50%	2% - 100%
Centennial	15	10	27%	4% - 100%
Tettnanger	12	4.5	59%	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	33	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safale - English Ale Yeast S-04	12	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
White Labs - California Ale Yeast WLP001	6	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	6	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
Lallemand - WILDBREW™ SOUR PITCH	5		Wilds & Sours	Low	Low	0%	86°F	104°F

Other Ingredients Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	49	Water Agt	Mash	9%	0% - 100%
Lactic acid	32	Water Agt	Mash	64%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	8%	0% - 50%
Epsom Salt	28	Water Agt	Mash	2%	0% - 22%
Calcium Chloride (anhydrous)	21	Water Agt	Mash	12%	0% - 97%
Whirlfloc	19	Water Agt	Boil	43%	0% - 100%
Irish Moss	19	Fining	Boil	16%	0% - 100%
Yeast Nutrient	11	Other	Boil	16%	0% - 100%
Phosphoric acid	7	Water Agt	Mash	60%	5% - 100%
Baking Soda	7	Water Agt	Mash	6%	0% - 22%

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