• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Advertise
  • About Craft Brewing Business

Craft Brewing Business

Professional Insight, Unfiltered

  • News
  • Business & Marketing
  • Ingredients & Supplies
  • Packaging & Distribution
  • Equipment
  • Webinars & White Papers
  • COVID-19

Here’s a wild new fermented fruit flavor to infuse into your next brew

August 24, 2017Chris Crowell

Oregon Specialty Fruit logo

Everywhere you look, craft brewers are adding new hints of fruit aromas and flavors to their beers — some of these fruits you’ve likely never actually tasted outside of a beer bottle. Some I’m convinced are just completely made up, and that might be because they are. For instance, Oregon Fruit Products sent word of its latest concoction in its limited series for the fermentation market: Soursop/Tangerine puree, a blend of soursop and tangerine fruits designed to add fruit dimension and flavor to a variety of fermented beverages, such as beer, cider, mead, spirits, wine and kombucha.

The blended puree contains 90 percent soursop fruit and 10 percent tangerine. Soursop is grown in tropical countries and is known for its bright, tangy flavor, with strawberry and pineapple notes and creamy white flesh. The addition of tangerine to the mixture creates a refreshing citrus pop and enhances the tropical notes of the Soursop. Once combined, puree coloring is a muted Creamsicle-orange color. Like all Fruit for Fermentation purees, Soursop/Tangerine has no added sugar, preservatives or additives, and is packaged aseptically for shelf-stability and ease of use.

Brewing fruit-focused beer? Advice for using purees from the experts at Oregon Fruit Products

The idea for the exotic and little-known soursop puree came courtesy of Bryan Winslow, co-owner and head brewer at St. Elmo Brewing in Austin, Texas. Winslow leases space to a food truck on the brewery premises named “Soursop.” Naturally, he thought a soursop beer would pair nicely with the Southeast Asian-inspired food. Having brewed with Oregon Fruit Products’ purees in the past, he reached out to the company, and a collaboration was born.

“The genesis of soursop/tangerine is a perfect example of the type of the business partnerships we like to foster with our brewing customers,” said Chris Hodge, director of sales for fermentation at Oregon Fruit Products. “This is definitely our most adventurous puree to date, and we can’t wait to see how our customer base responds to the unique flavor of this innovative fruit combination.”

About Fruit for Fermentation purees

Like all of Oregon Fruit for Fermentation products, the fruit is carefully selected for maximum ripeness and flavor and pureed into a velvet-smooth consistency so that it is ready for incorporating into a variety fermented beverages, including beer, cider, mead, spirits, wine and kombucha. All of Oregon Specialty Fruit purees are aseptically packaged to ensure shelf-stable, clean fruit brewers can count on. The product is minimally processed to ensure the best fresh fruit flavor and color. Most of the purees have a shelf life of 18 months in ambient temperature.

Oregon Fruit’s Soursop/Tangerine puree is now available in 42-pound bag-in-box. The product is certified kosher, made in the U.S.A., non-GMO, gluten-free and vegetarian. Oregon Fruit Products does not use, nor does it allow, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) in the products or processing areas.

Oregon fruit gooseberry
And the Fruit Fermentation limited-release flavor for your next beer is…
Oregon Fruit Products releases new Meyer Lemon Puree to heighten your citrus dimensions
Oregon Fruit Products announces first limited-edition Fruit for Fermentation offering in 2020 — Lemon Puree
Oregon Fruit Products expands citrus offerings with Tangerine Fruit for Fermentation

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Latest News

  • Mark your calendar: The 15th annual American Craft Beer Week is May 10-16
  • Marketing idea of the week: LUKI Brewery’s Big Brew Day contest
  • Understanding ionization: Let’s learn how to air rinse and dry cans and bottles without water
  • Chicago wholesalers settle with TTB for $850,000

Sign up for our newsletter

unsubscribe from list

Most Popular Today

Recent Features

  • Understanding ionization: Let’s learn how to air rinse and dry cans and bottles without water
    April 19, 2021
  • Crosby Farm TopWire Hop Project 12Resplendent Oregon hop farm has ultimate beer garden (TopWire Hop Project) reopening April 30 (enjoy some images)
    April 15, 2021
  • Get Your Drink On app people cheers drinksThis Get Your Drink On app gifts beer money to a phone’s digital wallet, so please send me some
    April 15, 2021
  • GEA-InsightPartner-ProduktbildInside the real-time process control of GEA’s InsightPartner software
    April 14, 2021
  • roughhouse brewing cave aged beersCave-aged beer finally excavated by Roughhouse and other beers to know this week
    April 13, 2021
  • Distribution update: 21st Amendment heads to Hawaii, Upland Brewing to Chicago, Ceria Brewing to Texas/Puerto Rico and lots more news
    April 13, 2021

Footer

  • Email Newsletter Sign Up
  • About Craft Brewing Business
  • Contact Us
  • Advertise on Craft Brewing Business
  • Media Kit Download
  • Privacy and Terms

© 2021 · CBB Media LLC

Continue ...

sponsored by