It really varies by the fruit. I use almost 12 pounds of fresh black berries (if I can get them) in 5 gallons of saison, then add Brett Vrie to the mix to get a nice funky flavor that's dry, but fruity.
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I see it as more of a foreign export stout style with perhaps a lager yeast to keep the fermentation profile fairly clean.
Good call - it's pretty much a foreign export.
For the record, most of the beers I have been drinking are <6%, with the majority around 5, and even some 4% and less thrown in there.
I brought a tmavý ležák to club night. That is a dark Czeck lager. Mine was at 4%, as my club had all session beers at the both.p
Agreed. Making tasty low(er) alcohol beer is a fun challenge - and they're wonderful to drink in quantity. I gave my mother-in-law a pour of Denny's Mild (FYI Denny: I went with 10% flaked wheat and it is awesome) that sits at a petite 2.9% and she was floored by the flavor in that low of an ABV.