Description
Blackcurrant purée 1 kg from Fruits Rouges & Co – for beer, ice cream and desserts
Blackcurrant purée from the French producer Fruits Rouges & Co, made from 90% fruit and 10% sugar. The purée is pasteurised and can be poured straight into the fermenter, with no need to treat the fruit yourself. It gives a clear blackcurrant flavour and colour, and is used both in brewing and for ice cream and desserts.
The fruit used must meet Fruits Rouges & Co's requirements for brix, size, colour and pesticide residues, among other things. The final product is inspected and taste-tested so that the flavour and colour are as close to fresh fruit as possible.
Technical data
- Contents: 90% blackcurrant, 10% sugar
- Pasteurised
- Pack size: 1 kg
- Storage: unopened packs can be kept at room temperature, but 15 °C or lower is recommended
How to use blackcurrant purée in beer
Fruit is usually added after primary fermentation has calmed down, often after about a week. Let the beer ferment for at least one more week after adding the purée. As a rough guide, use 1–4 kg of fruit purée per 25 litres of beer, and at least 2–3 kg in sour beers.
Frequently asked questions about blackcurrant purée
Does the purée need to be pasteurised before use?
No. The purée is already pasteurised and can be poured straight into the fermenter.
How much blackcurrant purée should I use?
A rough guide is 1–4 kg per 25 litres of beer, depending on how pronounced you want the fruit flavour. For sour beers at least 2–3 kg per 25 litres is recommended.
When do I add the purée?
After primary fermentation, often after about a week. Let the beer ferment for at least one more week so the fruit sugar ferments out before bottling or kegging.
How should the purée be stored?
An unopened pack tolerates room temperature, but is best kept at 15 °C or lower.
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