trying to locate a midwest producer/supplier of asceptic fruit puree. anyone know of one?
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Oregon Fruit
Not in the Mid-west but the best IMHO. I've used their puree for years.
Cheers & I'm out!
David R. Pierce
NABC & Bank Street Brewhouse
POB 343
New Albany, IN 47151
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David - For 15 barrels of 13 degree plato beer, I use 7.5 gallons of juice that is injected inline from the fermenter to the serving tank from a corny keg. It makes for a very fruity beer which my customers love. It's pretty easy to figure out what you need to use. If you use an 1/2 ounce in a gallon, you'll use 7.5 ounces in a barrel, so I just used a growler with different concetrations till I found what the customers liked. I don't filter my beer so there is a slight refermentation in the serving tank, but it goes so quick I really don't have to worry about it. That may be something to think about if you are going to package it. That's about it. It's very nice not having to get rid of all that pulp every time, it really saves beer from going down the drain with the pulp.Scott Isham
Harper's Brewpub
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excellent. thank you very much. this is a one-off for a festival promo so i won't be sittin' on it either. question: taste like fruit not extract? i'm not a fan of "fake flavor". also; ever put it in the fv after fermentation and let it sit there a few days to eliminate sediment in the tdt and still get the flavor out of it? again, i appreciate the help.david lawrence
keweenaw brewing co
houghton mi 49931
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The flavor is definately real fruit and not the cough syrupy extract that most fruit beers taste like. There will be no sediment in the juice. It looks cloudy at 65 degree brix but as it gets diluted in the beer it is very clear. For me, as soon as it's in the brite tank and carbed it's ready to go.Scott Isham
Harper's Brewpub
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