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AHA Guideline

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Belgian-Style Fruit Beer

Belgian-Style Fruit Beers are any range of color. Clear to hazy beer is acceptable in appearance. Fruit aromas ranging from subtle to intense should be evident, and should not be overpowered by hop aromas. Malt sweetness can vary from not perceived to medium-high levels. 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. Lambic style fruit beers should be entered in the Belgian-Style Fruit Lambic category. For purposes of this competition coconut is defined as a vegetable; beers exhibiting coconut character would be appropriately entered as field 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.


  • Original Gravity (°Plato) 1.030 - 1.110 (7.6 - 25.9)
  • Apparent Extract/Final Gravity (°Plato) 1.006 - 1.030 (1.5 - 7.6)
  • Alcohol by Weight (Volume) 2.00% - 9.5% (2.50% - 12.00%)
  • Bitterness (IBU) (5 - 70)
  • Color SRM (EBC) 5 - 50 (10 - 100)