Infuse Your Brews with Fruit Flavour: The Complete Guide to Adding Fruit to Beer

Want to know about adding fruit to your homebrewed beer? We cover everything you need to know with simple steps along the way.


Mat Stuckey

9/1/20239 min read

A rose and berry infused homebrew beer
A rose and berry infused homebrew beer

Infuse Your Brews with Fruit Flavour: The Complete Guide to Adding Fruit to Beer

Fruit offers nearly endless possibilities for creative homebrewing. Berry, tropical, stone, citrus - fruit beers captivate with flavour complexity beyond traditional malts and hops.

While fruit brewing may seem daunting, a few key techniques make the process fun and approachable for brewers of any skill level.

This comprehensive guide demystifies brewing fruited beers at home. Learn to select ideal fruits, prep them properly, and incorporate at the right stages. Master fruit quantities, fermentation quirks, and recipe adjustments.

Take your brewing to the next level with vibrant fruit flavours!

An Overview of Fruited Beers

Before diving into brewing details, let's explore the fruit beer landscape:

What defines a fruited beer?

A fruited beer is any beer that gets significant flavour contribution from fruit additions during the fermentation or conditioning process. The fruits provide flavours and aromas that malt and hops alone cannot deliver. Fruited beers range from subtle fruit essences to intensely vibrant fruit explosions.

Popular styles of fruited beer:

Some styles that frequently incorporate fruit elements include fruit wheat beers, fruit IPAs, fruit sours, and fruited stouts. The fruit additions provide a uniqueness beyond the base style. Fruits like orange, lemon, berries, and cherry are popular in wheat; tropical, stone fruit and citrus in IPAs; all manner of berries, stone fruit, and tropical in sours; and cherry, coconut, cacao and more for stouts.

Benefits of fruit in beer:

Fruit offers many benefits when incorporated thoughtfully into beer. Vibrant fruit flavours provide complexity not achievable with malt, hops and yeast alone. Fruit can significantly enhance aromatics for styles seeking intense fruity esters. The colours from berry juices or other vivid fruits also provide appealing hues. Fruit balances and complements existing beer flavours, like citrus fruits aligning with citrusy hop profiles. Overall fruit allows for creativity and uniqueness in recipe development.

Now let's get into the details on successfully incorporating fruit flavour into your homebrews!

Choosing Fruits for Brewing

Selecting the right fruits for your beer style and goals is key to delicious results. Consider these factors when picking:


Fruits offer a wide range of flavour intensities. Some fruits like peach, melon and pear provide delicate, subtle flavours that play a supporting role. Other fruits like blackberry, cherry and grapefruit pack a bolded punch that takes centre stage. And mango, orange and pineapple fall nicely in the middle with medium intensity. Choose mild fruits when you want a gentle fruit essence, go bold for aggressive fruit flavour, and select middle intensity fruits when you want noticeable but balanced fruit character.


Fruits also vary in their inherent sweetness due to the types of sugars they contain. Choices like mango, pear and pineapple tend towards the sweeter side. Balanced fruits like stone fruits, berries, cherry and apple offer a mix of sweetness and tartness. Very tart fruits include grapefruit, cranberries and currants. Sweeter fruits require careful balance not to become cloying. Tart fruits beautifully complement sour beer styles. Select fruits with an appropriate sweetness/tartness balance for your goals.


Consider if the fruit will play a lead role and be the star of the show, or play a supporting role enhancing other ingredients. Fruits like mango, berries and cherry can shine on their own as the focal point. Citrus is excellent for accentuating the qualities of wheat beers. Coconut can enhance roastiness in stouts without standing out. And berries provide nice tartness and acidity to balance beer flavours.


Some fruits align with peak seasonal availability, like peaches, berries and melons in summer. Others offer more year-round consistency for brewing like pineapple, mango, citrus and certain apples. Preserved options help expand fruit choices, whether jarred, canned, frozen or concentrated. Highlight in-season fruits when possible for best flavour, but don't be limited only to what's freshly picked.


The varying sugar content and profiles lead to differences in fermentability. Fruits like stone fruits, berries, grapes and apples tend to be highly fermentable with sugars that yeast can easily consume. Citrus fruits, tropical fruits and coconut are lower in fermentable sugars. Understand the fermentability when considering ABV and final sweetness/tartness. Play with blends of short and longer chain sugars.

Preparing Fruit Prior to Brewing

Preparation is key to drawing out the best qualities of your chosen fruit. Consider these processing tips:

Fresh and preserved fruits have different needs to ready them for brewing. Fresh fruits almost always benefit from thorough washing to remove any residues. Removing pits, stems and cores eliminates bitter compounds. Cutting larger fruits increases surface area for extraction and fermentation access. Freezing fruit then thawing helps break down cell walls for better flavour release.

Pureeing creates a smooth consistency that is incorporated into beer easily. Juicing captures just the liquid essence. For non-sour beers, heat pasteurisation helps destroy wild yeast and bacteria. Campden tablets inhibit wild microbes but still allow brewer's yeast to thrive later when making cider or mead. And zesting citrus fruits provides intense oils and flavours.

How Much Fruit to Add to Beer

Fruit quantity varies widely by beer style, fruit variety, and your flavour goals. Consider these general fruit addition guidelines:

The amount of fruit needed depends heavily on the overall flavour contribution desired. For beers designed to really showcase a fruit flavour, opt for 1 to 1.5 lbs per gallon for smoother purees and juices, and 0.5 to 1 lb per gallon when using fruit pieces. For just an accent fruit flavour, drop those addition rates to 0.5 to 1 lb per gallon for purees/juices and 0.25 to 0.5 lb per gallon for fruit pieces.

When using zest, a little goes a long way, around 0.25 to 0.5 oz per gallon. Getting the fruit quantity right may take some small test batches, as flavours can change after fermentation and carbonation. The most foolproof method is adding fruits in multiple stages for more complexity. And bold fruits likely need less than delicate ones. Start small, you can always make a bigger fruit impact in your next batch!

When to Add Fruit in the Brewing Process

Adding fruit at different stages creates vastly different flavour effects. Consider the impacts of various fruit timing:


Adding fruit during the boil or whirlpool provides pasteurisation to reduce wild microbes. Fruit sugars will get fermented out, contributing to a higher starting gravity. The fruit flavours carry through fermentation but are more subdued. Any fruit solids can be removed with the trub at the end of the boil.

Primary Fermentation

When fruit joins the party during active primary fermentation, the fruit sugars get completely fermented. This leads to intense, authentic fresh fruit flavours in the finished beer. The boost in fermentable sugars also increases fermentation activity. The fruit solids settle out with the yeast at the end of fermentation.

Secondary Fermentation

Allowing fruit to steep in the beer during secondary fermentation causes a slower flavour extraction for maximum fruit essence. The fruit character comes through brightly. Since active fermentation is complete at this point, the fruit sugars don't get fermented out but rather contribute flavours and aromatics. The fruit also takes on flavours from the beer.

At Packaging

Fruit added at packaging provides massive aromatics and fruit flavour since none of the sugars or flavours get fermented out. However, fruit solids require filtration prior to bottling to avoid clogs or over carbonation. This fruit-on-fruit-beer mingling gives a fresh fruit explosion.

In general, earlier fruit aligns with fermentation and subtle essences, while later fruit provides purer flavour and aromatics. For best results, combine multiple additions!

Managing Fermentation with Fruit Additions

Fruit can impact fermentation activity and quality in several ways:

Additional fermentable sugars from fruit lead to more vigorous fermentation with higher starting gravities. This needs to be accounted for with larger yeast starters and pitch rates, ideally 20-30% more yeast than normal.

The types of sugars also extend fermentation since fructose and sucrose take longer for yeast to fully attenuate. Beers with fruit can easily hit 8-10% ABV, requiring an alcohol tolerant yeast strain.

All the sugars and solids also increase turbidity that requires finings and cold crashing to clarify. And any crushed fruit seeds or skins can contribute off flavours like excess tannins.

By understanding the potential fermentation effects of fruit upfront, you can plan your recipes and processes accordingly. Pitch enough healthy yeast, allow plenty of time for full attenuation, use finings to clarify, and handle fruit gently to avoid cell damage. A little extra diligence prevents fruit fermentation issues.

Key Yeast Selection Considerations for Fruit Beers

Fruit additions require careful yeast selection for best results:

The additional fermentable sugars from fruit can easily boost ABV into the 8-10% range or higher. Selecting a yeast strain with high alcohol tolerance prevents the beer from ending sweet. Belgian, wine or champagne yeast strains adapt well.

Since fruit provides flavours and aromatics, choosing a yeast that highlights rather than competes with those fruit notes is key. Limit yeast strains that will contribute clashing flavours like excessive peppery phenols. Allow fruity esters to complement real fruit flavours.

Great yeast options for fruit beers include White Labs Belgian Wit yeast, Wyeast Forbidden Fruit yeast, and Safale US-05 for clean profile and alcohol tolerance. For sour fruit beers, target strains like lactobacillus, Brettanomyces, and Pediococcus.

Key Takeaways;

Higher alcohol tolerance

  • Can reach 8-10%+ ABV from fruit sugars

  • Wine or champagne yeast handle higher gravity

Flavour contribution

  • Allow fruity esters to complement real fruit flavours

  • Avoid yeasts that will overpower fruit notes

Appropriate yeast strains for fruit beers:

  • White Labs Belgian Wit, Hoegaarden yeast

  • Wyeast Belgian Witbier, Forbidden Fruit yeast

  • Safale US-05 - clean fermenting, alcohol tolerant

  • EC-1118 - very alcohol tolerant wine yeast

Sour fruit beers

  • Lactobacillus for sharp lactic tartness

  • Brettanomyces claussenii for fruity funk

  • Pediococcus for added acidity

Adjusting Recipes and Processes for Fruit Beers

Compensate for the fermentation impacts of fruit with these brewing adjustments:

Using a simple grain bill with base malts and limited specialty grains allows the fruit to take centre stage. Additional base malts or malt extract, about 0.75 lbs per lb of fruit, ensures enough fermentables are available for full attenuation.

Make a yeast starter 3-4 days early and pitch 20-30% more cells. Adding yeast nutrient fortifies yeast health. For added body lacking from fruit sugars, try steeping specialty malts like carapils, dextrin and carafoam.

Also allow 1-2 weeks primary and an extended 3-4 week secondary fermentation to ensure the yeast fully ferments all sugars and has time to meld flavours. With some tweaks to recipes and processes, fruit fermentation goes smoothly.

To summarise;

Use simple grain bills

  • Focus on base malts like 2-row, pilsen, wheat malt

  • Limit crystal malts, roasted grains, and other specialty malts

Increase base malt/extract

  • Add around 0.75 lb of extra extract per lb fruit

  • Provides fermentables to attenuate more completely

Augment yeast health

  • Pitch 20-30% more yeast than normal

  • Make a larger starter 3-4 days out

  • Add yeast nutrient to fortify cells

Consider grain infusion/mini-mash

  • Adds body and head retention lacking from sugars

  • Steep carapils, dextrin, and carafoam malts

Allow more conditioning time

  • 1-2 weeks primary, 3-4 weeks secondary

  • Ensures full attenuation and flavour melding

With some recipe tweaks and fermentation adjustments, fruit additions go smooth and deliver sensational results.

Fruit Inspiration for Popular Beer Styles

Nearly any style can be fruitified with sensational results. Here are some suggested fruits to try in popular beer styles:


The refreshing citrus from orange, lemon or lime perfectly suits this light Belgian style, playing up the spicy yeast character. Stone fruits like peach and apricot align nicely with the grain bill and add pleasant sweetness. Strawberry, raspberry or blackberry lend gorgeous hues and berry flavours.


Tropical fruits like mango, pineapple and guava provide synergistic flavours with many of the same hop varieties. Grapefruit or blood orange accentuate citrusy hop flavours. Stone fruits like peaches and apricots pair well with certain hop flavours. And berries add vivid colour and fruity tartness.


The chocolate and roast of stouts pair beautifully with cherry, adding richness along with a touch of tartness. Coconut provides great alignment with the roasty quality. Raspberry lends a bright pop of fruitiness to the dark malts. And blackberry supplies a bold, fresh fruit flavour.


The sharp acidity of sour beers melds flawlessly with berries like raspberry, strawberry, blackberry and red currants. Stone fruits also complement wonderfully - peach, plum, apricot, and the perennial favourite sour cherry. Tropical passionfruit, guava and mango create a tangy twist. And citrus like blood orange, grapefruit or Meyer lemon add zesty flavours.

Additional Tips for Fabulous Fruit Beers

  • Use fruit purees for a pectin haze if you desire a hazy fruit IPA

  • Consider fruit juice concentrates if unable to source fresh fruit

  • Dried fruits like dates, raisins, cranberries offer uniqueness

  • For wine-like fruit character, add Campden tablet to inhibit yeast

  • Fruit aromas fade quickly, so enjoy fruit beers fresh

  • Make a syrup by reheating frozen fruit juice to mix at bottling for vivid flavours

  • Pair acidic fruits with malts that increase mash pH like Vienna, Munich, Biscuit

  • If fruit won't be consumed by yeast, add it at packaging staged instead


While fruit may seem daunting for homebrewing initially, a few simple techniques make brewing with fruit fun, approachable and delicious. Follow the tips here for selecting fruits, preparing them properly, and determining ideal addition amounts and timing. Adjust your recipes and fermentation practices to accommodate the fruit additions.

With so many fruits and possible beer combinations, you could spend years producing unique fruited creations. So embrace fruit flavour experimentation - your tastebuds will thank you! Just be sure to take notes on quantities and processes to replicate your favourite fruit beers again and again.

Want more inspiration, recipes or tips on homebrewing? Head on over to the Brewpedia blog for loads more.

red cherry fruits
red cherry fruits
a group of glasses with liquid in them
a group of glasses with liquid in them