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 will be at a disadvantage during judging.
Original Gravity (Plato) 1.030-1.110 (7.5-26 Plato)
Apparent Extract/Final Gravity (Plato) 1.006-1.030 (1.5-7.5 Plato)
Alcohol by Weight (Volume) 2-9.5 (2.5-12)
Bitterness (IBU) 5-70
Color SRM (EBC) 5-50 (10-100 EBC)