Fruit Beer
A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer.
Color
Bitterness
Alcohol
Sweetness
Balance
History
Classic characteristics
Flavor Profile Deep Dive
Service notes
BJCP designation
Overall Impression: A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer.
Entry Instructions: Specify the fruit type(s) used and describe the beer by identifying base style, ingredients, specs, or target character.
Style Comparison: Fruit Lambics use 23F; fruited sours without a base style go to 28C. Fruit generally adds flavor not sweetness, since fruit sugars usually fully ferment.
Vital Statistics: OG, FG, IBUs, SRM and ABV are not defined independently for this category – they vary with the declared base style. BJCP 2021. Fruit often influences color.
Source: BJCP 2021 Style Guidelines, bjcp.org, retrieved 2026-09-13. Vital statistics are as published; descriptive text is condensed from the published guideline.
Brewers Association designation
Style comparison
Ingredients
Brewing process
Food pairings
Spirit pairings
The soundtrack
Keep exploring
- BJCP Guidelines: 29A (Fruit Beer)
- Beer Judge Certification Program: BJCP Official Guidelines