Traditionally fermented warm but aged at cold temperatures. Very low diacetyl is okay. Low hop flavor and aroma. Light to medium body. Slightly dry, winy palate.
Malted wheat is okay.
Lager or ale yeast or a combination is used. The character of the fruit should be evident in the beer's color, flavor and aroma. Body, color, hop character, and strength can vary greatly. Color is pale. Sharp lactic sourness.