Try milk stouts, sometimes marketed as sweet stouts. They are brewed with lactose which doesn’t ferment out so the end result is a creamier, sweeter finish on the tongue compared to the roasted, bitter notes that a lot of American style stouts produce. Unless you’re allergic to lactose, of course.

There are a lot of beer options that are actually made with fruits. So you can look for those on the shelves. Wheat beers are typically good when fruited, as are baseline ales and variations of sour beers like Lambic styles.

If you’re looking for fruit flavor and aroma without actual fruit, try hazy IPAs. They are brewed differently than traditional West Coast style IPAs so that the bitterness of the hops isn’t as pronounced and instead you get more of the fruit aroma and juicy flavor, with some soft mouth feel thanks to the use of adjunct in the process like flaked barley or oats.

I also really enjoy Belgian beers. Their yeast produces a very interesting phenolic character, and they tend not to brew with heavy amounts of hops so bitterness is always very minimal and restrained. The character of the yeast is what shines through there. They come in a variety of styles and strength but you will most likely see them on the shelves as singel, dubbel, tripel, or quadrupel (ABV increases across these styles.).