Fruit Beer - Fruit and Spice Beer

A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.

Flavor Profile: As with aroma, the distinctive flavor character associated with the declared fruits and spices should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit and spices with the underlying beer is vital, and the fruit cha

BJCP Style Guide

Top 10 Fruit and Spice Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Finger a Ginger Ale	5.4 gal	4.99%	41.35	1.041	1.003		All Grain	3433
Harvest Apple Ale	5.5 gal	6.84%	22.65	1.074	1.022		All Grain	2786
Ginger Peach Saison	5.5 gal	6.06%	34.81	1.056	1.010		All Grain	2780
Date ale	10 L	2.96%	0	1.030	1.008		extract	2345
Duindoornbessen bier	17 L	5.94%	27.45	1.052	1.007		BIAB	2268
Vestre ingefærøl	55 L	5.39%	3.97	1.050	1.009		All Grain	1992
American Pie	2 gal	3.32%	0	1.034	1.008		extract	1989
Verboten Laze	5 gal	5.91%	19.88	1.058	1.013		All Grain	1988
pumpkin stout	5 gal	7.8%	24.06	1.078	1.018		All Grain	1981
Strawberry Basil Wheat	5 gal	5.83%	0	1.051	1.007		extract	1961

Newest Fruit and Spice Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ORANGE GINGER	580 L	5.22%	7.81	1.045	1.005		All Grain	44
Midas Touch Clone	5.5 gal	8.95%	17.02	1.087	1.019		All Grain	62
A-Maizing-ing Cream Ale - Mango/Habanero 202410SB	6 gal	5.86%	17.06	1.055	1.010		extract	65
Zach's Gose (Citrus and Agave)	340 gal	4.52%	9.23	1.041	1.006		All Grain	89
RB012_BerryBloom	265 L	5.12%	5.41	1.049	1.010		All Grain	147
Aslin El Frutero with Watermelon	5.5 gal	5.12%	1.07	1.049	1.010		All Grain	166
Mel's Pumpkin	6.5 gal	6.04%	24.14	1.069	1.023		All Grain	173
Cherry Basil Kettle Sour	10 gal	6.18%	9.7	1.059	1.012		All Grain	170
blanche au sumac	5 gal	4.86%	14.68	1.047	1.010		extract	204
Fat Fig Ale	3 gal	5.05%	23.2	1.054	1.015		All Grain	439

Fermentables Used In Fruit and Spice Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	37	US	Grain	base malt	1.8°L	37	54%	4% - 95%
Lactose (Milk Sugar)	15		Sugar	sugar	1°L	41	6%	2% - 10%
United Kingdom - Maris Otter Pale	15	United Kingdom	Grain	base malt	3.75°L	38	54%	5% - 81%
American - Carapils (Dextrine Malt)	14	American	Grain	crystal malt	1.8°L	33	8%	2% - 33%
Flaked Wheat	14		Adjunct	raw	2°L	34	8%	4% - 21%
Pumpkin (fresh)	13		Fruit	fruit	0°L	1	26%	13% - 41%
Brown Sugar	13		Sugar	sugar	15°L	45	17%	1% - 100%
American - Pilsner	13	American	Grain	base malt	1.8°L	37	54%	10% - 87%
Flaked Oats	12		Adjunct	raw	2.2°L	33	16%	5% - 100%
Munich - Light 10L	12		Grain	specialty malt	10°L	33	16%	4% - 61%

Hops Used In Fruit and Spice Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	14	3.5	49%	9% - 100%
Cascade	11	7	38%	14% - 100%
Centennial	9	10	48%	4% - 100%
Citra	8	11	30%	7% - 80%
East Kent Goldings	8	5.8	64%	20% - 100%
Willamette	7	4.5	58%	29% - 100%
Chinook	7	13	52%	20% - 100%
Styrian Goldings	7	5.5	51%	17% - 100%
Northern Brewer	7	7.8	100%	100% - 100%
Mosaic	6	12.5	25%	13% - 50%

Steeping Grains Used In Fruit and Spice Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	3	American	Grain	roasted malt	350°L	29	20%	17% - 24%
American - Caramel / Crystal 10L	2	American	Grain	crystal malt	10°L	35	25%	17% - 33%
American - Caramel / Crystal 40L	2	American	Grain	crystal malt	40°L	34	47%	13% - 80%
American - Roasted Barley	2	American	Grain	roasted malt	300°L	33	5%	4% - 6%

Yeasts Used In Fruit and Spice Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	29	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	8	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - French Saison 3711	6	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Wyeast - American Ale 1056	5	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	3	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Imperial Yeast - A09 Pub	3	Imperial Yeast	Ale		Very High	69%	64°F	70°F
Lallemand - WildBrew Philly Sour	3	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - London Ale III 1318	2	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	2	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F

Other Ingredients Used In Fruit and Spice Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	13	Water Agt	Boil	37%	4% - 100%
Gypsum	13	Water Agt	Mash	3%	0% - 33%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	2%	0% - 9%
Lactic acid	8	Water Agt	Mash	34%	0% - 100%
Cinnamon	8	Spice	Boil	15%	0% - 40%
Baking Soda	7	Water Agt	Mash	0%	0% - 2%
Pumpkin pie spice	6	Spice	Boil	55%	6% - 100%
Nutmeg	6	Spice	Boil	5%	1% - 15%
Ginger	5	Spice	Boil	15%	1% - 40%
Irish Moss	5	Fining	Boil	25%	5% - 50%

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