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Fruit Wheat Beer with or without Yeast

Fruit Wheat Beer with or without Yeasts are straw to light amber, with hue depending on type of fruit used. Color should reflect a degree of fruit's color. Chill haze is acceptable. When served with yeast, appearance is hazy to very cloudy. Fruit or fruit extracts contribute aroma with fruit qualities perceived as authentic and replicating true fruit complexity as much as possible. Low fruity-ester aroma is typical, as is low to medium-low malt aroma. Fruited German-style wheat beers that fit the other descriptors for this style are permissible. Diacetyl aroma should not be perceived. Yeast and yeast generated aroma should be low to medium but not overpowering in versions served with yeast. Hop aroma is low to medium. Low to medium-low malt sweetness is present. Hop flavor is low to medium. Hop bitterness is low to medium. These beers can be made using either ale or lager yeast. Grist includes at least 30 percent malted wheat. Fruit or fruit extracts contribute flavor with fruit qualities perceived as authentic and replicating true fruit complexity as much as possible. Low fruity-ester flavor from yeast is typical. Diacetyl flavor should not be perceived. Yeast and yeast generated flavor should be low to medium but not overpowering in versions served with yeast. In versions served with yeast the character should portray a full yeasty mouthfeel. Body is low to medium. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.

Vitals

• Original Gravity (°Plato) 1.036 - 1.050 (9 - 12.4)
• Apparent Extract/Final Gravity (°Plato) 1.004 - 1.016 (1 - 4.1)
• Alcohol by Weight (Volume) 3.00% - 4.00% (3.80% - 5.10%)
• Bitterness (IBU) (10 - 35)
• Color SRM (EBC) 2 - 10, or color of fruit (4 - 20, or color of fruit)