Fruit Purees for Craft Breweries
Mango, raspberry, blackberry, peach, dragon fruit and pineapple for fruited sours, IPAs, ciders and seltzers. Real fruit, consistent Brix, in brewery-sized packs.
Fruited sours and fruited IPAs are some of the best-selling styles in craft beer, and the fruit makes or breaks them. Purees made from fruit frozen close to harvest give strong aroma and color, and they are much easier to add to a fermenter than whole fresh fruit.
Purees and whole fruit for kettle sours and fruited sours with bold flavor.
Tropical fruit like mango and pineapple to push juicy, fruit forward IPAs.
Fruit for hard seltzers, ciders and one off specialty releases.
Frozen purée is whole fruit blended smooth and frozen, ready to pour into beverages, frozen desserts and sauces without any cutting or prep. It delivers full fruit flavor and color in a consistent, easy to dose form.
Patagonia Foods supplies frozen purées for beverage, dairy, dessert and baby food manufacturers. Brix, pH and other specs are available on request.
Frozen purée is whole fruit blended smooth and frozen, ready to pour into beverages, frozen desserts and sauces without any cutting or prep. It delivers full fruit flavor and color in a consistent, easy to dose form.
Patagonia Foods supplies frozen purées for beverage, dairy, dessert and baby food manufacturers. Brix, pH and other specs are available on request.
Frozen purée is whole fruit blended smooth and frozen, ready to pour into beverages, frozen desserts and sauces without any cutting or prep. It delivers full fruit flavor and color in a consistent, easy to dose form.
Patagonia Foods supplies frozen purées for beverage, dairy, dessert and baby food manufacturers. Brix, pH and other specs are available on request.
Frozen purée is whole fruit blended smooth and frozen, ready to pour into beverages, frozen desserts and sauces without any cutting or prep. It delivers full fruit flavor and color in a consistent, easy to dose form.
Patagonia Foods supplies frozen purées for beverage, dairy, dessert and baby food manufacturers. Brix, pH and other specs are available on request.
Frozen purée is whole fruit blended smooth and frozen, ready to pour into beverages, frozen desserts and sauces without any cutting or prep. It delivers full fruit flavor and color in a consistent, easy to dose form.
Patagonia Foods supplies frozen purées for beverage, dairy, dessert and baby food manufacturers. Brix, pH and other specs are available on request.
Aseptic purée is heat treated and filled into sterile packaging, which makes it shelf stable without preservatives. It can be stored at ambient temperature until opened, saving freezer space and simplifying logistics.
Beverage, smoothie, sauce and baby food producers use aseptic purée for consistent color, Brix and flavor across long production runs. Contact Patagonia Foods for specs and availability by fruit.
IQF whole and broken is a value format that combines whole fruit with broken pieces. It is a cost effective option when appearance is less important than flavor.
Manufacturers use it for fillings, sauces, smoothies and baked goods where the fruit is blended or mixed through.
IQF whole fruit is cleaned, sorted and frozen whole, so each piece keeps its natural shape and stays loose in the bag. It is the most versatile format, used everywhere from muffins to smoothies to retail packs.
Patagonia Foods freezes whole fruit at origin, close to harvest, to hold the color and flavor buyers expect. Organic and conventional options vary by fruit.
IQF whole fruit is cleaned, sorted and frozen whole, so each piece keeps its natural shape and stays loose in the bag. It is the most versatile format, used everywhere from muffins to smoothies to retail packs.
Patagonia Foods freezes whole fruit at origin, close to harvest, to hold the color and flavor buyers expect. Organic and conventional options vary by fruit.
IQF chunks are peeled, cut into consistent bite-size pieces and frozen one by one, so they pour loose from the bag instead of freezing into a block. Operators can portion exactly what a recipe needs and return the rest to the freezer.
Patagonia Foods packs IQF chunks close to harvest at origin, which locks in color, flavor and texture. Chunks are our most popular format for smoothie chains, foodservice and private label retail programs.
Raw juice is pressed from fresh fruit and frozen at single strength, without being concentrated. It keeps a fresh, true fruit taste for beverage makers who want a clean label.
Contact Patagonia Foods for juice specs and availability.
IQF fruit ships in 10, 20 and 30 lb cases, and you can mix fruits and case sizes on the same pallet. Purees, acai and smoothie packs ship in their own pack sizes, shown when you open each format above.
We source each fruit where it grows best and buy from more than one origin, so a short crop in one country doesn't hold up your orders. Our own teams in Mexico, Peru and Vietnam work directly with the growers.
Most brewers add puree in secondary, after primary fermentation slows, so the aroma is not blown off by vigorous fermentation. Puree ferments quickly and fully, and Brix data on our spec sheets helps you plan for the extra sugar. Our team can share typical addition rates per barrel as a starting point.
When a fruited beer sells, you need to brew it again and get the same result. Our spec sheets cover Brix, and COAs are available per lot, so your recipe holds from one release to the next.
A sour beer that has fruit or fruit puree added, usually after primary fermentation. Raspberry, mango, peach and blackberry are among the most popular fruits.
Most brewers add puree in secondary, once primary fermentation slows. This keeps more fruit aroma in the finished beer.
Rates vary by style. Many fruited sours use a heavy addition, while IPAs and seltzers use less. Our team can share starting rates for your style and fruit.
Yes. Pineapple and banana are available as aseptic puree, and most of our other purees are supplied frozen.
It depends on your batch size and how often you brew a fruited beer. Tell us your batch size and fruit, and we will recommend the right pack.
Yes. Whole or diced IQF fruit works well in secondary, and freezing breaks down the fruit's cell walls, which helps release juice and flavor. Many brewers use puree because it is easier to rack.
Mango, pineapple and peach are the most common, for a juicy, tropical character.
IQF fruit ships in 10, 20 and 30 lb cases, and you can mix fruits and case sizes on the same pallet. Purees, acai and smoothie packs ship in their own pack sizes.
We source worldwide with a focus on Mexico, Central and South America, North America and Vietnam, with our own teams on the ground in Mexico, Peru and Vietnam. Buying from several origins with different harvest windows keeps supply steady through the year.
Yes. Patagonia Foods is certified to FSSC 22000, ISO 9001, AIB, Kosher and Organic standards. Spec sheets and QA reports are available on request.
