American-Style Fruit Beer
American-style fruit beers are any beers using fruit or fruit extracts as an adjunct in either, the mash, kettle, primary or secondary fermentation; providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to consider it in the herb and spice beers category. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary); they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. A statement by the brewer explaining what fruits are used is essential in order for fair assessment in competitions. If this beer is a classic style with fruit, the brewer should specify the classic style. If this beer is a classic style with fruit the brewer should specify the classic style. If the beer is sweetened or uses a bacterial or Brettanomyces-type fermentation, the brewer should specify this information.
Origin: North American
Recommended Glassware: Pilsner Glass or Cervoise Glass or Flute Glass
Original Gravity (ºPlato): 1.030-1.110 (7.5-26 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 5-70
Color SRM (EBC): 5-50 (10-100 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.