Família
Cerveja Frutada
Tipo
Specialty
Status
ConsolidadoGuias
2014–2026 · 14 edições
Specialty · Cerveja Frutada
A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Varies by base style. The fruit character should be noticeable in the aroma; however, some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) -- allow for a range of fruit character and intensities from subtle to aggressive. Hop aroma may be lower than in the base style to better show the fruit character. The fruit should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.
Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.
Varies by base style. As with aroma, distinctive fruit flavors should be noticeable, and may range in intensity from subtle to aggressive, but the fruit character should not be so artificial or inappropriately overpowering as to suggest a 'fruit juice drink.' Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive fruit flavors present. Fruit generally adds flavor not sweetness, since fruit sugars usually fully ferment, thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some fruit may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.
Varies by base style. Fruit often decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer.
Exemplos comerciais
2.5–11.9%
ABV
10–35
IBU
2.0–10.0
SRM
1.030–1.110
OG
The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and flavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier or Grodziskie. is Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer.
Low to medium
Generally straw to light amber and often influenced by the color of added fruit.
Low to medium-low
Low to medium
