Malt aroma & flavor
Not present to medium-low
All Origin Hybrid/Mixed Lagers or Ales
American-Style Fruit Beer
Mixed / specialty · Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit
What to expect
Malt character: Not present to medium-low. Hop character: Not present to medium-low.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
5–50 or color of fruit
5-50 or color of fruit. Fruit can change hue; the scale illustrates only numeric SRM.
Pale / strawBlack
Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
2.5–12.0%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
5–70
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 48 · PDF page 57. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Not present to medium-low
Perceived bitterness
In balance with fruit character and usually at very low to medium levels
Body & mouthfeel
Varies with style
Clarity
Clear or hazy is acceptable
Color
Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit
Fermentation characteristics
American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting sourness should be categorized elsewhere. Typical attributes of wild fermentation should not be present.
Additional guideline notes & competition context
Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison, 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 or aroma would be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy would be categorized as an Herb and Spice Beer. Fruit Beers brewed with more than 30% wheat are categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influence perceived sensory outcomes.
Technical specifications, including gravity
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 or color of fruit (10-100 or color of fruit EBC)