American-Style Fruit Beers are any range of color from pale to dark depending on underlying style. Clear or hazy beer is acceptable in appearance. Fruit aromas ranging from subtle to intense should be evident, and should not be overpowered by hop aromas. American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast using fruit or fruit extracts as an adjunct in either the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit beers fermented using Belgian-, farmhouse-, saison- and/or Brettanomyces-type yeast would be more appropriately categorized as Belgian-Style Fruit Beers. Hop aroma is not perceived to medium-low. Malt sweetness can vary from none to medium-high levels. Hop flavor is not perceived to medium-low. Hop bitterness is in balance and usually at very low to medium levels. Fruit qualities should not be overpowered by hop character. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) and if present contribute to acidity and enhance fruity balance. Classifying these beers is complex with exemplary versions depending on the exhibition of fruit characters moreso than the addition of fruit itself. As an example, a juniper berry-flavored beer with notable juniper berry fruity flavor and/or aroma characters evident would be appropriately considered as Fruit Beer; whereas such a beer in which juniper berry characters are expressed more as herbal or spice quality would appropriately be considered as an Herb and Spice Beer. Body is variable with style. A statement by the brewer explaining what fruits are used is essential in order for fair assessment in competitions. If this beer is a classic style with fruit, the brewer should also specify the classic style. Fruit Beers also brewed with unusual fermentable should be entered in the fruit beer category.