American-Style Fruited Sour Ale
Location: North American
BJCP Comparable Category: 28B - Mixed Fermentation Sour Beer
This is the description of how the American-Style Fruited Sour Ale style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the American-Style Fruited Sour Ale beer style.
Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, spices or other ingredients, etc. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes.
- Body: Low to High
- Malt Flavors & Aromas: Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.
- Hop Flavors & Aromas: Low to High
- Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS and Brettanomyces should not be present. The evolution of natural acidity develops a balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. There should be no residual ﬂavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present.
- Common Ingredients: Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.
Brewing Properties of American-Style Fruited Sour Ale
The functional properties of brewing American-Style Fruited Sour Ale beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.