Red currants have been popular in Europe for time immemorial. You’ve no doubt seen the jewel-like fruits featured in recipes for jams, tarts, and pies if you’re a fan of The Great British Bake Off (and don’t be embarrassed if you are – it’s one of the top ten most-streamed shows in America). The berries are also great in cocktails, and they’re a popular addition to many Europeans liquors and ales. That’s because the red currant is a perfect balance of sweet and sour, snappy and subtle, dry and juicy
Though cranberries were relegated to Thanksgiving dinner and muffins for a while, today, they’ve gained international appreciation, and sales have skyrocketed in Europe and China. But how do cranberries fare when they mix and mingle with hops and yeast?
From lattes to, yes, dog food, the craving for pumpkin flavoring reaches a frenzied peak as the summertime cools off and the hint of holidays ahead abound. Brewers, too, get in on the excitement, and for good reason. A beer with a rich pumpkin pureé in the mix is the go-to brew
This juicy, voluptuous fruit enjoys cult status for its low bitterness, creamy texture, and sweet, succulent pulp.
At Purée Arete, quality is everything. We carefully source our fruit to make the purest, freshest purées from ripe, high-quality produce to be used by chefs, brewers, and other craftsmen in the food and beverage scene. For Dave Hallam, co-owner and head brewer of Abjuration Brewery in Pennsylvania, Purée Arete offers unparalleled quality.