2. Fruit Beer

Fruit Beers are any range of color from pale to very dark depending on the underlying style, and are often influenced by the color of added fruit. Clear or hazy appearance is acceptable. Fruit Beers are brewed with either fruit, fruit juice, or fruit extracts as an adjunct in either the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruity characters. Subtle to intense fruit aromas should not be overpowered by hop aromas. Hop aroma and flavor are not present to medium-low. Hop bitterness is in balance and usually at very low to medium levels. Malt aroma and flavor are not present to medium-low. These beers can be fermented with traditional German, British, or American ale or lager yeast depending on the underlying beer style. Beers fermented with yeasts of South German wheat beers or Berliner Weisses should be categorized elsewhere. Fruit beers exhibiting acidic sourness from cultured or wild bacterial fermentation should be categorized elsewhere. Characters typical of wild fermentation should not be present. Body is variable with underlying style. Within the framework of these guidelines, fruit beers brewed with yuzu (a species of Japanese citrus fruit) should be categorized as Yuzu Beer. Fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison and/or Brettanomyces) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-flavored beer with notable juniper berry fruity flavor and/or aroma could be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy should be categorized as an Herb and Spice Beer. Fruit Beers brewed with wheat should be categorized as Fruit Wheat Beers (Fruit beers brewed with yuzu and wheat should be included in the style of Yuzu Beer). Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. Coconut is defined as a vegetable, and beers exhibiting coconut characters should be categorized as Field Beers.To allow for accurate judging the brewer must provide additional information about the entry including the beer style of underlying base beer, fruit(s) used, the timing or vessel added fruits (mash tun, kettle, fermenter, bright tank, etc.) and any other ingredients and processes if used. When the base beer does not conform to any existing style in this guideline, brewer may indicate "out of existing style". Beer entries not accompanied by this information will be at a disadvantage during judging.

  • Original Gravity (°Plato) : 1.030-1.110 (7.6-26.2 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.006-1.030 (1.6-7.6 °Plato)
  • Alcohol by Weight (Volume) : 2.0%-9.5% (2.5%-11.9%)
  • Bitterness (IBU) : 5-70
  • Color SRM (EBC) : 5-50 (10-100 EBC), or color of fruit



  • 初期比重 (プラート度):1.030-1.110 (7.6-26.2)
  • 最終比重 (プラート度):1.006-1.030 (1.6-7.6)
  • アルコール度数 :2.5-11.9% ABV
  • ビタネス・ユニット:5-70 IBU
  • 色度数:5-50 SRM (10-100 EBC) または使用したフルーツの色