Fruit purée for brewing – from Fruits Rouges & Co

Fruit purée gives fruit beers, sours and stouts the flavour, colour and acidity of real fruit. Here you will find 13 flavours from the French producer Fruits Rouges & Co, all in 1 kg pouches. The purées are pasteurised and can be poured straight into the fermenter, and they are also used in desserts, ice cream and baking.

How to use fruit purée in beer

When: Add the purée to the fermenter, preferably after primary fermentation, so the aroma is not driven off with the CO2. The fruit ferments further and adds a little more alcohol.
How much: The amount depends on the fruit and the style. Tart berries give a strong flavour at lower rates than mild fruit such as peach and apricot.
Equipment: Fruit pulp leaves more sediment. A fermenter with plenty of headspace and a siphon with a filter make racking easier.
Storage: Unopened purée can be kept at room temperature, but 15 °C or lower is recommended. Once opened, keep it in the fridge and use it within three days.

The flavours

Type	Purées	Suits
Berries	Raspberry, blueberry, blackcurrant, strawberry, cherry	Sours, fruit beer, imperial stout
Tropical	Passion fruit, mango, pineapple	IPA, sours, hard seltzer
Stone fruit	Apricot, peach	Sours, saison, wheat beer
Citrus	Lemon, lime, mandarin	Light beers, gose, hard seltzer

The best sellers are passion fruit purée, raspberry purée and mango purée. Blueberry purée adds an extra dimension to big imperial stouts, and cherry purée is a classic choice for sours.

Frequently asked questions about fruit purée

When should fruit purée be added to beer?

Usually in the fermenter after primary fermentation. The sugar in the fruit then ferments out, while more of the aroma stays in the beer than if you add it to the boil.