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
Peach Cobbler Sour Ale	98 gal	4.85%	2.83	1.053	1.016		All Grain	3593
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	3403
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3122
Ingefærøl	25 L	4.93%	27.91	1.048	1.010		BIAB	2878
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2538
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	2389
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	2348
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2240
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	2151
Strawberry Rhubarb	12 gal	5.99%	10.15	1.063	1.017		All Grain	1954

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
grale (grape ale)	2.5 gal	10.54%	43.05	1.107	1.027		BIAB	2
Julebajer	20 L	6.01%	14.15	1.063	1.017		All Grain	51
KOUSHU-BRUT	740 L	7.24%	6.19	1.053	0.997		All Grain	71
Blue lightning	5 gal	6%	17.64	1.061	1.015		Partial Mash	129
Podravski Grape Ale	140 L	5.32%	36.4	1.051	1.010		All Grain	79
Pumpkin Nice	1.1 gal	3.05%	4.86	1.033	1.010		All Grain	192
2.5 gal Mogollon Sunset Desert Ale picobrew z	2.5 gal	6.12%	20.07	1.057	1.010		All Grain	62
Prickly Pear Wheat	5.5 gal	4.45%	15.49	1.048	1.014		All Grain	142
Saisongria	6 gal	8.69%	27.6	1.071	1.005		All Grain	111
BASE Friscanza IGA	330 L	6.7%	9.61	1.059	1.008		All Grain	169

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	40	American	Grain	base malt	2.8°L	40	26%	1% - 60%
Lactose (Milk Sugar)	38		Sugar	sugar	1°L	41	7%	1% - 19%
American - Pilsner	31	American	Grain	base malt	1.8°L	37	52%	6% - 100%
Flaked Wheat	30		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)	22	American	Grain	crystal malt	1.8°L	33	6%	2% - 13%
United Kingdom - Maris Otter Pale	22	United Kingdom	Grain	base malt	3.75°L	38	51%	8% - 91%
Honey Malt	21		Grain	crystal malt	25°L	37	10%	3% - 42%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	38	7	42%	7% - 100%
Citra	36	11	27%	2% - 100%
Mosaic	29	12.5	29%	7% - 100%
Saaz	26	3.5	56%	13% - 100%
Amarillo	25	8.6	37%	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	37	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safale - English Ale Yeast S-04	14	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	9	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	7	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
Lallemand - WILDBREW™ SOUR PITCH	6		Wilds & Sours	Low	Low	0%	86°F	104°F
Fermentis - Safbrew - General/Belgian Yeast S-33	6	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	54	Water Agt	Mash	9%	0% - 100%
Lactic acid	36	Water Agt	Mash	65%	0% - 100%
Calcium Chloride (dihydrate)	32	Water Agt	Mash	7%	0% - 50%
Epsom Salt	28	Water Agt	Mash	2%	0% - 22%
Calcium Chloride (anhydrous)	23	Water Agt	Mash	11%	0% - 97%
Whirlfloc	20	Fining	Boil	41%	0% - 100%
Irish Moss	19	Fining	Boil	16%	0% - 100%
Yeast Nutrient	12	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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