Fruit Beer
- ABV
- base beer, 2.5-12%
- IBU
- base beer, 5-70
- SRM
- base plus the fruit
- Serve
- as the base style
- Glass
- as the base style
SRM 4 to 40
- Identify
- Anything the base beer can be, shifted towards the colour of the fruit. In a pale base the head takes colour too, so a raspberry beer wears a pink head. The smell should be the actual fruit rather than a sweet shop version of it. The base beer, with fruit through it. Fruit usually thins the body a little and rarely sweetens it. Most good examples smell sweeter than they taste, and that gap is normal rather than a fault.
- Place
- As old as brewing. The Belgian cherry and raspberry lambics are the traditional form, and the modern American category grew out of the craft revival of the 1980s
- Cause
- Fruit added to the boil is sterilised, which is safe, and cooked, which is the problem. Heat drives off the fresh aroma and leaves something jammy. Colour fades too. It is the cheapest route and it tastes like it. Fruit added to the fermenter is the usual choice for a serious beer.
- Confused with
- Fruit Lambic, taught at 8.5, which is sour, dry and aged for years. Fruited kettle sours, which are tart and often thick. Radler and shandy, which are beer mixed with juice or soda after brewing. Flavoured malt drinks, which have no beer character at all.
- Numbers
- Fruit beer is not one beer. It is a modifier, applied to a base beer that already exists. Raspberries in a wheat beer and grapefruit in an IPA have almost nothing in common except the word fruit on the label. That is the whole teaching point of this screen.
- Will you like it, Order and Try
- Fresh fruit rather than fruit sweets. That is the difference a good example is trying to deliver. Grapefruit, or the bitter pith on a citrus peel. A grapefruit IPA is built for exactly this taste. Sharp fruit such as sour cherries, rhubarb or cranberries. The traditional Belgian versions live here. Cold watermelon or cucumber in summer.
- Pair, Judge, Myth and Remember
- What does not work depends entirely on the base. A grapefruit IPA next to a delicate fish is still an IPA, and it will flatten the fish. Read the base beer, then pair the base beer, then let the fruit make small adjustments. It tastes like beer first and fruit second.