Aroma
Aromatic characteristics of the varietal grape are noticeable but should not dominate. The grape character should meld well with the underlyingbase malt character. While hop aroma is usually restrained, it can range from medium-low to entirely absent. Fermentation is usually quite clean but can have delicate spice and fruity esters. Banana, bubblegum, and the like are considered faults.
Aparência
Color can range from pale golden to ruby but thoseusing red grapestend towards burgundy. These darker colors may also come from using cooked or concentrated grape products, never from specialty dark grains. White to reddish head with generally a medium-low retention. Clarity is generally good. Never hazy.
Sabor
As with the aroma, grape character may range from subtle to medium-high intensity, and be most prominent. Fruit flavors (stone, tropical, berries, etc.) as appropriate for the variety of grape. Darker red grapes can contribute more rustic flavors (e.g.,earthy, tobacco, leather). The malt character is supportive, not robust and usually of the pale, lightly kilned varieties. Very low levels of pale crystal malts are allowed but roasted or strong chocolate character is always inappropriate. Bitterness is generally low and hop flavors can be low to non-existent. Mild tart notes, due to variety and amount of grape used, is common and may help to improve the digestibility but should not near ‘sour’ threshold. Complementary oak is optional but a funky Brett character should not be present. Clean fermentation.
Corpo
Medium-high to high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Finish is exceedingly dry and crisp. Strong examples may show some warming.
Contexto
The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.