When it comes to ‘fruit beer’, much like the words ‘fireplace’ and ‘blackbird’, the clue’s very much in the title. It’s beer with fruit in. However,there’s a little bit more to it than meets the eye. So, get your swimming costume on, grab a can of Beavertown’s delicious blood orange beer Bloody ‘Ell and dive into the delicious world of fruit beer.

What is Fruit Beer? 

Like so many of the good things in life, fruit beer originated in Belgium. Possibly when a 13th Century monk holding some raspberries fell into a vat of beer, but don’t take our word on that. Fruit beer can subsequently be broken down into 3 forms: American-style fruit beer, wheat fruit beer and Belgian-style fruit beer. But the thing that all 3 of these styles share is that fruit has been added as a flavouring or additive, lending it a lovely fruity flavour and aroma.  

And yes, we know what you’re thinking, tomato is a fruit, does that therefore mean that tomato beer is a fruit beer. And frankly, stop it.  

What Is Fruit Beer Made Of? And How Is It Made?  

Fruit beer is typically made with strawberries, plums, raspberries and cherries, depending on how sweet or sour you want to go. Fruit beer is made using fruits instead of sugar in the fermenting process and the fruit can be used in many ways; be it extract, puree, fresh or even frozen fruit.  

In the case of whole, pureed and juiced fruits, these are added to the final stages of the boil or during the second fermentation – this acts as a quick pasteurisation step and ensures that the beer ages on the fruit. Typically, the fresher the fruit the better the flavour. Bloody ‘Ell beer for instance, uses blood oranges from Murcia in Spain and employs the hit of the whole fruit, so the juice, the pulp and the oils. 

Is Fruit Beer Alcoholic? 

In short, yes it is. Fruit beers typically have an alcohol percentage of around 4-8%. Bloody ‘Ell weighs in at a delicious, refreshing and marmalade-y 5.5%.  


What’s the Difference Between Beer and Fruit Beer? 

Well, prepare to have your minds blown. It’s fruit. Which tends to make them sweeter and less bitter than regular beers. The second fermentation when the fruit is added is another crucial difference. And the use of the fruit’s natural sugars increases fermentation, resulting in a stronger ABV and even improves their nutritional value. 

Check out our beauty of a fruit beer, Bloody ‘Ell here if you want to experience what it feels like to be hit in the face with a blood orange, in a good way…