Prickly pear is taking on the beverage alcohol market

Prickly pears are showing up in a wide range of alcoholic beverages. Also known as cactus figs for its luscious mouthfeel, prickly pears offer a sweet, bright flavor that some people compare with watermelon. Its flavor profile makes it especially popular in the alcoholic beverage category, where it takes center stage ready-to-drink prickly pear coolers,

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Consumers are clamoring for dragon fruit beverages

The flavor-packed dragon fruit brings more than playful style and subtle sweetness to cocktails and ales. The pretty pink cactus fruit, also known as pitaya, packs a nutrient-dense wallop for health conscious consumers.

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What is Brix level and why does it matter to brewers and distillers?

Brix level is a metric winemakers and fruit growers use to measure dissolved sugar in wine, fruit juice, puree, etc.

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How real fruit puree elevates ready-to-drink cocktails

Purée Areté award-winning fruit purées infuse cosmopolitans, margaritas, and other delicious craft cocktails with real fruit flavor. Our rigorous standards ensure that each batch is consistent, and we don’t add sugar to pureés and concentrates for distilleries and brewers. When you customize your ready-to-drink fruit cocktail with our pureé, you’re getting nothing but pure fruit flavor. Each flavor is available in a 5-gallon bag-in-box or 55-gallon drums.

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How raspberry puree brings summer sunshine to fall and winter beers

Modern brewers use purees to capture the essence of fresh fruits in season. Seasonal craft brews capture the soul of each season with the intense fresh fruit flavors of purees. For spring beers, brewers choose from juicy stone fruits like apricot, peaches, and plums. Summer brews boast cherries, strawberries, and watermelon. In the fall, apple ciders and pumpkin ales are inevitable. But what do brewers do with winter, a season that doesn’t exactly scream fresh fruit?

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Explore the world of fruity beers with the Great American Beer Festival

The addition of fruit to beer is an ancient practice. Beer is an ancient craft with a basic recipe that pre-dates writing, so it’s no wonder that brewers have experimented with a variety of ingredients during that time. The addition of fruit is a natural way to add interest to a traditional base style as well as increasing strength and nutritional value. Fruits can add sweetness or tartness. They mingle with malts and hops for greater aromatic complexity. They add novel qualities to beer flavor and color that can’t be accessed by grains alone.

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Why Use Fruit Puree instead of a Fruit Extract?

The addition of fruit to beer is an ancient practice. Beer is an ancient craft with a basic recipe that pre-dates writing, so it’s no wonder that brewers have experimented with a variety of ingredients during that time. The addition of fruit is a natural way to add interest to a traditional base style as well as increasing strength and nutritional value. Fruits can add sweetness or tartness. They mingle with malts and hops for greater aromatic complexity. They add novel qualities to beer flavor and color that can’t be accessed by grains alone.

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Five fruit purees that are perfect for fall beers

Fall is the Goldilocks of seasons. Not too hot, not too cold, it’s just right for sipping fruited beer on the front porch or around a crowded table with friends and family. It’s also harvest time for pumpkins, apples, cranberries, black currants, and pomegranates, all ideal for fall-inspired fruit beers. According to the Beer Judge Certification Program, Autumn Seasonal Beers “suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.”

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Top three fruit purees to try in your next gose.

Traditionally, gose was brewed with malted barley and coriander using a process of spontaneous fermentation. The combination of ingredients, spontaneous fermentation, and saline water from the Gose give the beer its unique tart and salty flavor profile.

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Why are Fruited Beers Growing in Popularity?

The popularity of lambics, fermented with cherries to make kriek or raspberries to make framboise, soon inspired brewers in other parts of the world to begin experimenting with fruit beers of their own, leading to an explosion of inventive fruit brews like radlers and shandies as well as fruit-infused base brews

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