Fruit essences for beer – natural fruit flavour after fermentation

Fruit essences give beer the flavour and aroma of fruit without putting real fruit in the fermenter. NaturalSensation essences are developed for brewing by Totally Natural Solutions in England and sold in 20 ml pouches intended for about 20 litres of beer. The essence is added after fermentation, for example in the racking vessel or keg.

How to use fruit essence in beer

Timing: Add the essence once fermentation is complete, in a racking vessel, keg or bright beer tank.
Dosage: One 20 ml pouch per about 20 litres of beer. Use less for a milder flavour.
Storage: Keep the pouches at room temperature between 5 and 25 °C.
Properties: The essences are soluble, contain no fermentable sugars and should not affect haze or foam stability.

The flavours

The range covers tropical fruit, berries and citrus. Mango and passion fruit suit IPA and wheat beer, raspberry suits sours and stouts, and lemon and lime suit light, crisp beers. Apricot, peach and grapefruit are also available.

The Mango IPA essence is a blend of mango and hop aroma, and is not the same as the plain mango essence.

The fruit essences are also available in packs for commercial breweries. Contact us for a quote.

Frequently asked questions about fruit essence

How much fruit essence per litre of beer?

One 20 ml NaturalSensation pouch is intended for about 20 litres of beer, roughly 1 ml per litre. Taste as you go if you want a lighter fruit character.

When do I add fruit essence?

After fermentation has finished. Mix the essence into the beer in the racking vessel, keg or tank before kegging or bottling.

Fruit essence or fruit purée – which should I choose?

Fruit essence adds flavour without sugar or fruit pulp and is easy to dose precisely. Fruit purée is real fruit that ferments in the vessel and adds more body, colour and acidity.