Tart or Sweet? Picking the Right Cherry Puree For Your Next Batch
Cherry is cherry, until you're the one balancing a recipe. Our tart Montmorency and dark sweet cherry purees hit different numbers and do different jobs in the tank. Here's how to tell them apart, ...
The Front-of-House Guide to a Perfect Slushie
A great slushie looks effortless. Bright, frosty, holding a soft peak, pouring clean into the cup. The customer thinks it just happens. It does not. A perfect...
Many Mountains, One Radler: Inside a Summer Grapefruit Beer Collab
Double Mountain and Holy Mountain teamed up for the first time on a grapefruit radler, cofermented with Oregon Fruit aseptic puree. Both head brewers share how the collab came together, why grapefr...
What “Clean Label” Actually Means for Foodservice
In foodservice, the phrase "clean label" is everywhere right now. But how do you define it? Here's what operators are actually looking for, and how to find ingredient suppliers who can deliver it.
Filter-Friendly Aseptic Purees: Higher Yield, Real Fruit Character
Seven years of R&D and a proprietary enzyme blend brings you a puree that performs better on filtration-sensitive lines without giving up any of the fruit. Here's what makes filter-friendly dif...
The Functional Beverage Question Most Manufacturers Haven't Answered Yet
Functional has been the loudest word in non-alcoholic beverages for the better part of a decade, but most manufacturers' lineups still don't include one. Here's what keeps the category stuck, and w...
2026 Craft Brewers Conference: Recap
The Oregon Fruit Fermentation team just wrapped CBC 2026 in Philadelphia. From fruit-forward trends and World Beer Cup standouts to taproom slushies and a clear shift in industry energy, here's wha...
Your Taproom Is More Than a Bar. Here's How to Make It Unforgettable
The best taprooms in the country have one thing in common, and it has nothing to do with what's on draft. Oregon Fruit's fermentation team breaks down what separates the spaces people keep coming b...
The Marionberry: Grown in Oregon. Shared With Pride.
The marionberry didn't happen by accident. It took the Willamette Valley, a USDA horticulturist in Corvallis, and about seventy years of getting it right. Here's where it came from — and why we're ...
Chris Hodge - Director of Sales
Chris Hodge has spent more than 40 years in the craft beverage world — from introducing Tiger Lager to the U.S. market, to helping build early relationships with Widmer, Bridgeport, and Deschutes, ...
Dan Wirth - Fermentation Sales Manager
Dan Wirth spent a decade in craft beer — including time as Key Account Manager at Migration Brewing, where Oregon Fruit products were already part of seasonal planning. He joined Oregon Fruit becau...
Invented in Italy. Perfected in Oregon.
Oregon State University put American cherries on the map. A century later, we asked why nobody had used that same fruit-obsessed spirit to make a cocktail cherry worth caring about. This is that st...