Fruit/Vegetable Beer
Subcategory: Fruit Beer
Fruit beers are any beers using fruit or fruit extracts as an adjunct in any of the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary); they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer must list what fruit(s) are used, and may also list a classic style of base beer, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information may be at a disadvantage during judging.
OG: 1.030-1.110
FG: 1.006-1.030
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50 
 
Subcategory: Fruit Wheat Beer
Fruit wheat beers are any classic light wheat beers (see subcategories 2a and 3a above) using fruit or fruit extracts as an adjunct in either primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Acidic bacterial (not wild yeast) fermentation characters may be evident; they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer must list what fruits are used, may indicate whether the base wheat beer is to be served with or without yeast, and may list any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
OG: 1.036-1.056
FG: 1.004-1.018
Alcohol by Volume: 3.8-5%
IBU: 10-35
Color SRM: 2-10
 
Subcategory: Vegetable Beer
Vegetable beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. Beers containing a vegetable (such as chili peppers) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what vegetables are used, and may also list a classic style of base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
OG: 1.030-1.110
FG: 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50