A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Same as fruit beer.
Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.
Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the fruit and the beer components, and be a pleasant combination.
Same as fruit beer, although depending on the type of sugar added, could increase or decrease the body.
If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as a normal 29A Fruit Beer and omit a description of the extra ingredients or processes.
Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.
Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (chile, rhubarb, pumpkin, etc.) may also be used. Wood or barrel aging is very common, but not required.
Like a fruit, herb, spice, or wood beer, but sour and/or funky.