Brewers and Fruit Concentrate: What You Should Know
I’ve worked in brewing for years, and one ingredient I keep going back to is fruit concentrate. It’s a practical way to add fruit flavor to beer without the hassle of using whole fruit. But like anything else in brewing, it needs to be used the right way. If you're thinking about using fruit concentrate in your beer, here's what I’ve learned from experience.
What Is Fruit Concentrate?
Fruit concentrate is made by taking the juice from fresh fruit and removing much of the water. What you’re left with is a thick, syrup-like liquid that holds the fruit’s flavor, color, and sugars.
It’s not the same as puree. Puree includes the pulp and fiber. Concentrate is just the juice, reduced down. That makes it easier to store and mix into beer.
Why Use Fruit Concentrate?
Here’s why I like using fruit concentrate in certain recipes:
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It saves space
You can store it easily. One drum of concentrate equals several times that amount of whole fruit or puree. -
Long shelf life
Most fruit concentrates are shelf-stable for months, sometimes longer, as long as they’re unopened and stored right. -
Less mess
No seeds, skins, or pulp to deal with. That means less cleaning and no clogged lines. -
Stronger flavor
Since the water is removed, you get a more intense flavor in a smaller dose. -
More control over sweetness
Some concentrates are high in sugar. You can fine-tune your recipe depending on how much you want to ferment out.
Best Beer Styles for Fruit Concentrate
I’ve used fruit concentrate in a few styles that work really well:
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Hard seltzers
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Fruited wheat beers
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Blonde ales
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Kettle sours
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Shandies or radlers
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Berliner Weisse
It also works in kombucha and cider if you brew those too.
How to Use Fruit Concentrate in Brewing
Fruit concentrate is easy to add, but here are a few steps I always follow:
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Add during fermentation or conditioning
If you want to keep the flavor bright, add it after the main fermentation is done. If you want it to ferment, add it earlier. -
Check your gravity
Concentrate can add a lot of sugar. Take gravity readings before and after adding it to track fermentation. -
Use clean equipment
Even though the concentrate might be pasteurized, your gear needs to be spotless. -
Mix gently
It’s thick, so stir slowly and avoid introducing air.
How Much to Use
This depends on your recipe, but here’s what I go by:
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For strong flavor: around 1 to 2 pounds of concentrate per barrel
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For light flavor: start with half a pound per barrel
Always test small batches before scaling up. Some concentrates are sweeter than others, so the results can vary.
What to Watch Out For
Not all fruit concentrates are made the same. I’ve learned to look out for a few things:
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No added sugar unless you want it
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No artificial flavoring or colors
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Check the fruit percentage
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Make sure it’s food-grade and brewer-safe
Also, avoid anything that has preservatives like potassium sorbate. That can stop your yeast from fermenting.
Final Thoughts
Fruit concentrate is a solid choice for brewers who want to add fruit flavor without the bulk or the cleanup. It’s not the only option, but it’s a good one for certain beer styles and production setups.
It’s easy to store, easy to dose, and gives you a lot of flexibility. Just make sure you’re using a good-quality product and keep your process clean.
For me, it’s one of those tools I like having on hand. When I need fruit flavor without the fuss, fruit concentrate gets the job done.
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