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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