Beyond the Hops: Infusing Beers with Nature’s Bounty

Fruit Purees in Action

Craft Beer Week is the perfect time to explore the vibrant world of beer crafting, especially the innovative use of fruit purees to infuse beers with a burst of natural flavors. At Puree Arete, we’ve seen a growing trend in brewers seeking out high-quality, natural ingredients to differentiate their brews. Here’s why fruit purees are becoming a staple in the craft brewing scene and how you can use them to create beers that stand out.

Fruit purees offer a consistent and concentrated flavor that’s difficult to achieve with whole fruits. They’re also pasteurized, which ensures safety and stability in brewing processes, reducing the risk of introducing unwanted microorganisms into the brew. Unlike fruit juices, purees maintain the rich, fibrous body of the fruit, which can enhance the mouthfeel and complexity of your beer.

Choosing the Right Puree

Selecting the right fruit puree begins with understanding the flavor profile you want to achieve. Consider the following:


Align your beer’s profile with the seasons. A summer ale might shine with the addition of mango or raspberry puree, while a winter stout could be elevated with dark cherry or blackberry.

Beer Style

Lighter beers like lagers or pilsners could be overwhelmed by too robust a fruit flavor, so consider opting for subtler, less acidic fruits like peach or apricot. In contrast, hop-heavy IPAs and robust stouts can handle the punch of citrus or tropical fruits.


Fruit purees can affect the color of your final brew. For example, a blueberry puree can give an intriguing purple hue, which could be a selling point.

How to Incorporate Fruit Purees into Brewing


The best time to add fruit puree is after the primary fermentation phase. This timing prevents the vigorous primary fermentation from driving off the delicate aromas of the fruit.


The amount of puree needed can vary depending on the desired intensity of the fruit flavor. A good starting point is to use about 10-15% of the total volume. However, we encourage brewers to experiment and find the intensity that fits their personal flavor profile preferences.


Ensure the puree is well integrated. It should be added slowly to the fermentation tank, stirring gently to avoid excessive oxygenation.

Benefits of Using Fruit Purees in Brewing


Purees provide a consistent flavor and sugar content, which can help in achieving a consistent product batch after batch.


Using puree is less labor-intensive than processing fresh or frozen fruits. It also reduces waste and preparation time.


Fruit purees allow for creativity and innovation in flavor combinations, which can set your brewery apart in a competitive market.

Success Stories

To inspire your brewing adventures, consider these examples from two top breweries that have successfully incorporated fruit purees:

Bell’s Mango Oberon infuses the classic subtlety of their iconic wheat beer with a hint of tropical mango, delivering a perfect balance of sweetness and a light, refreshing taste that enhances the beer’s 6% ABV without overpowering it, offering a delightful twist on a beloved classic.

In their West Coast-style IPA, Headspace, New York’s Finback Brewery brilliantly infuses the essence of pink lemonade, peach, and pomegranate, achieving a lively and invigorating beer that exemplifies both creativity and precision, garnering top reviews and showcasing their ability to blend modern trends with traditional brewing styles.

The use of fruit purees is a transition towards brewing in alignment with nature’s bounty. For brewers looking to innovate and captivate with their craft beers, fruit purees offer a pathway filled with color, flavor, and creativity. So this Craft Beer Week, let’s raise our glasses to more adventurous, vibrant brews infused with the very best of nature

Ready to create unique beers that taste great and tell a story of quality and innovation? Start with 100% all fruit Puree Arête fruit puree.

No sugar is added to Pureé Arête purees and concentrates for beverage manufacturers.

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Elizabeth Emery
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