Homebrewers who attended the 1999 Dixie Cup — The Fred Files — know that “The beer is out there.” Don Sadja relates how he came up with his stupid idea. “I thought: Why not use a great imperial stout recipe as a base and do something stupid like add raspberry flavoring to it.” Apparently not so stupid, as it produced a very drinkable beer!
“This beer is more along the style of a sweet stout. There’s no milk sugar, but we use one pound of fresh raspberries per gallon!”
— Magic Hat head brewer Matt Cohen
Beer brewed by BYO's Dave Green, which were tasted live by Brad Ring on National Public Radio's daily show "On Point" on Friday, October 1, 2010.
Not your typical American Pale Ale. This one comes with cherries.
Homebrew Pro Shoppe, Inc., Olathe, Kansas
Although “bigger” than BJCP guidelines would suggest, this hefe’s extra kick is eased by crystal hops and Weihenstephan yeast.
This is a light, crisp and wonderfully delicious beer Ben Knoerdel made for his wife who doesn’t like hoppy beer.
One of the winners of Boston Brewing Company's LongShot contest.
An American Pale Ale, with a touch of lemon.
Lindemans was founded in 1869 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
-- Brouwerij Lindemans, Vlezenbeek
Some folks think fruit beer is for beginners, but that’s not the case. Just like getting a tan on vacation — you need to start with a good base.
This recipe is very flexible. You can add fruit extracts to make fruit beers or add coriander and orange peel to make a Belgian white beer. (Change the yeast also to be true to style!)