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Basic Fruit Beer

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Basic Fruit Beer

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


This recipe was described in the Summer 1987 issue of Zymurgy. See the issue for procedural details. When I brew with fruit I do not add fruit to the boil, this will set the pectins to creating a haze. Instead add them after the boil and steep. I generally use a wheat malt extract to emulate a lambic frambozen. Try a Lindemann Framboise to see what you're shooting for. They use unmalted wheat in their beer.


  • 4-pound can, Alexanders pale malt extract
  • 1/2 pound, light dry extract
  • 10 HBU, hops
  • 1/4 teaspoon, Irish moss
  • 2 gallons, fruit juice (such as apple, pineapple, cranberry,

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