Details des Biertyps

Name
Frucht­bier
Style Gui­de
BJCP 2015
BJCP
29 A
Aus­se­hen
Appearan­ce should be appro­pria­te for the decla­red base beer and decla­red fruit. For ligh­ter-colo­red beers with fruits that exhi­bit dis­tinc­ti­ve colors, the color should be noti­ce­ab­le. Note that the color of fruit in beer is often ligh­ter than the fle­sh of the fruit its­elf and may take on slight­ly dif­fe­rent shades. Fruit beers may have some haze or be clear, alt­hough haze is a gene­ral­ly unde­s­i­ra­ble. The head may take on some of the color of the fruit.
Geschmack
As with aro­ma, the dis­tinc­ti­ve fla­vor cha­rac­ter asso­cia­ted with the decla­red fruit should be noti­ce­ab­le, and may ran­ge in inten­si­ty from sub­t­le to aggres­si­ve. The balan­ce of fruit with the under­ly­ing beer is vital, and the fruit cha­rac­ter should not be so arti­fi­cial and/or inap­pro­pria­te­ly over­powe­ring as to sug­gest a ‘fruit juice drink.’ Hop bit­ter­ness, fla­vor, malt fla­vors, alco­hol con­tent, and fer­men­ta­ti­on by-pro­ducts, such as esters, should be appro­pria­te to the base beer and be har­mo­nious and balan­ced with the dis­tinc­ti­ve fruit fla­vors pre­sent. Remem­ber that fruit gene­ral­ly add fla­vor not sweet­ness to fruit beers. The sugar found in fruit is usual­ly ful­ly fer­men­ted and con­tri­bu­tes to ligh­ter fla­vors and a dri­er finish than might be expec­ted for the decla­red base style. Howe­ver, resi­du­al sweet­ness is not necessa­ri­ly a nega­ti­ve cha­rac­te­ris­tic unless it has a raw, unfer­men­ted quality.
Geruch
The dis­tinc­ti­ve aro­ma­tics asso­cia­ted with the decla­red fruit should be noti­ce­ab­le in the aro­ma; howe­ver, note that 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 inten­si­ty from sub­t­le to aggres­si­ve. The addi­tio­nal aro­ma­tics should blend well with wha­te­ver aro­ma­tics are appro­pria­te for the decla­red base beer style.
Mund­ge­fühl
Mouth­feel may vary depen­ding on the base beer selec­ted and as appro­pria­te to that base beer. Body and car­bo­na­ti­on levels should be appro­pria­te to the decla­red base beer style. Fruit gene­ral­ly adds fer­men­ta­bles that tend to thin out the beer; the resul­ting beer may seem ligh­ter than expec­ted for the decla­red base style. Smal­ler and dar­ker fruit have a ten­den­cy to add a tan­nic depth that should over­whelm the base beer.
Gesamt­ein­druck
A har­mo­nious mar­ria­ge of fruit and beer, but still reco­gniz­ab­le as a beer. The fruit cha­rac­ter should be evi­dent but in balan­ce with the beer, not so for­ward as to sug­gest an arti­fi­cial product.
Kom­men­tar
Over­all balan­ce is the key to pre­sen­ting a well-made fruit beer. The fruit should com­ple­ment the ori­gi­nal style and not over­whelm it. The key attri­bu­tes of the under­ly­ing style will be dif­fe­rent with the addi­ti­on of fruit; do not expect the base beer to tas­te the same as the unadul­te­ra­ted ver­si­on. Judge the beer based on the plea­s­ant­ness and balan­ce of the resul­ting combination.
Bei­spie­le
Bell’s Cher­ry Stout, Dog­fi­sh Head Aprihop, Ebu­lum Elder­ber­ry Black Ale, Foun­ders Rübæus