FDBusiness.com

Oregon Fruit Products has announced a timetable of limited-edition releases for its Fruit for Brewing range of fruit purées, specifically designed to be used by breweries in the beer making process.

For the rest of the year, and into next year, the company will launch four new fruit purées – starting with Mango this month. In the summer, it will launch a pineapple purée, followed by passionfruit and rhubarb variants for the autumn and winter seasons respectively.

The offerings are intended to provide craft brewers with the ingredients needed to create their own speciality fruit-infused beers, ciders and sour beers – a trend that the Salem-based company said continues to show growth within the craft beer industry.

“We continually hear from our craft brewing customers that they want new flavours on a frequent and rotating basis so that they may put their ingenuity to the test with new seasonal beers, ciders, and meads,” said Chris Sarles, CEO of Oregon Fruit Products. “With 14 mainstay flavours and four new rotating flavours, we can be a one-stop shop for breweries around the country of all sizes.”

Using fresh or frozen fruit in the brewing process is labour-intensive, costly and can lead to unpredictable results or introduce unwanted yeast strains into the brew, Oregon Fruit Products claimed. The company’s Fruit for Brewing line-up is aseptic, meaning they are flash-heated at ultra-high temperatures for a very short time to minimise microbes in the fruit purées. The product is cooled quickly to maintain the best fresh fruit flavour and colour. This process delivers a consistent year-round flavour profile that brewers can rely on. The entire process is closed, with the package filled and capped in a sealed environment, without letting any contamination enter the system.

The majority of Oregon Specialty Fruit purees have a shelf-life of 18 months in ambient temperature.