having the flavor, aroma, or character of fruit. When used in association with beer, fruity is usually a synonym for estery. See esters. During fermentation, especially warm fermentation, yeast will synthesize esters, organic compounds with aromatics that we often associate with fruit. These include ethyl octanoate (fruity/pineapple), ethyl acetate (pear drops), isoamyl acetate (banana), ethyl hexanoate (apple), and ethyl 9-decenoate (elderberry), among many others. Cold lager fermentations rarely produce prominent fruit-like flavors, and this is one of the major flavor differences between most ales and lager.

Some hop aromatics may also be perceived as fruitlike and are usually reminiscent of citrus fruit. The technique of dry hopping is particularly effective at imparting these compounds to beer. Fruity hop aromatic compounds include limonene (citrus peel), linalool (floral, citrus), and citral (lemon, lime). The aroma of the New Zealand hop variety Nelson Sauvin is reminiscent of passion fruit and gooseberries. Fermentation character and hop character often combine to create complex fruitlike impressions. These will sometimes strike the palate as a form of sweetness, even when little residual sugar is actually present.

Finally, some beers contain actual fruit, usually as a flavoring infusion, although juices may also be used. See fruit beers. Traditional forms include the better Belgian krieks (cherry) and frambozens (raspberries), most of which are based upon lambics. See lambic. These are tart and complex rather than sweet and very fruity, although the modern latter type has become increasingly popular. Craft brewed fruit beers tend to be either very traditional (long aging in barrels on whole or macerated fruit) or disappointingly ersatz (the addition of so-called natural fruit flavorings).

When fruity flavors are created by fermentations, restraint is usually best. A beer that seems boldly fruity at first often becomes “perfumey” as it warms, unbalancing the palate and decreasing drinkability. For ale brewers, controlling fermentation to produce the correct balance of fruit character in beer is an important part of the brewer’s art form.