29A
Fruit Beer
Fruit BeerColour varies by recipe
ABVVaries with the base style
IBUVaries with the base style
SRMVaries with the base style
29B
Fruit and Spice Beer
A tasteful union of fruit, spice, and beer, but still recognizable as 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.
Colour varies by recipeParameter ranges
Alcohol · ABV
Varies with the base styleBitterness · IBU
Varies with the base styleColor · SRM
Varies with the base styleOriginal gravity · OG
Varies with the base styleFinal gravity · FG
Varies with the base styleRanges describe a style, not an individual beer. Colour depends on the base beer and ingredients. The transparent glass outline does not depict a fixed beer colour.
About this entry
Fruit and Spice Beer combines culinary fruit with spices, herbs, or vegetables. Ingredients from Fruit Beer and Spice, Herb, or Vegetable Beer may be combined; the word spice in this name includes herbs and vegetables.
Appearance
Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.
Aroma
Varies by base style. The fruit and spice character should be noticeable in the aroma; however, note that some fruit and spices (e.g., raspberries, cherries, cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the specialty character. The specialty ingredients should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.
Flavor
Varies by base style. As with aroma, distinctive fruit and spice flavors should be noticeable, and may range in intensity from subtle to aggressive. The fruit character should not be so artificial or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate to the base style, but be harmonious and balanced with the distinctive fruit and spice flavors present. Fruit generally add flavor not sweetness, since fruit sugars usually fully ferment, thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some ingredients may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.
Mouthfeel
Varies by base style. Fruit often decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.
In the same category
29C
Specialty Fruit Beer
Fruit BeerColour varies by recipe
ABVVaries with the base style
IBUVaries with the base style
SRMVaries with the base style
29D
Grape Ale
Fruit BeerABV6–8.5%
IBU10–30
SRM4–8
Notes
The overall character matters more than whether every individual ingredient can be identified. Balance, drinkability, and execution of the theme are the most important qualities. The specialty ingredients should complement the original style and not overwhelm it. Base style attributes will be different after the addition of fruit and spices; do not expect the beer to taste identical to the unadulterated base style.