The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here–fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.
Within the BJCP 2015 guidelines they give examples of commercial beers that fall within most of the categories. I have […]
Most people believe that when you add fruit to fermenting wort, the ABV of the resulting beer will dramatically increase […]
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