MEET DAN
Dan Wirth has more than a decade of experience working in the craft beer industry, with strong experience incorporating real fruit into beverage programs that resonate with today’s customers. Known for bridging innovation and authenticity, Dan helps brands expand their reach while staying true to quality ingredients. He was drawn to Oregon Fruit for its growing influence across the beverage landscape and the opportunity to work with the craft community. He’s excited to grow alongside a company long recognized as the gold standard in real fruit ingredients.
Direct Brewery Experience
Before joining Oregon Fruit, Dan spent 10 years building his career across multiple sides of the brewing and beverage industry. He began by designing and installing draft systems for bars and managing large-scale beer festivals, then most recently served as Key Account Manager at Migration Brewing in Portland. In that role, he oversaw distributor partnerships, managed grocery chain programs, and supported high-end craft beer accounts. He also helped lead Migration’s first packaged beverage launches, supporting the transition from draft-only production into retail distribution and grocery channels. His experience includes international collaboration projects like Hood to Fuji, which highlighted ingredient sourcing and global brewing innovation.
As Fermentation Sales Manager
At Oregon Fruit, Dan focuses on helping brewers, cider makers, wineries, kombucha producers, and food manufacturers use fruit for fermentation more effectively. His priority is building strong customer relationships, understanding real-world production needs, and serving as a technical and creative resource for beverage formulation, flavor development, and product innovation.
He sees strong growth opportunities in emerging beverage categories including real fruit seltzers, RTDs (ready-to-drink beverages), “hard juice” drinks, functional beverages, THC beverages, and non-alcoholic craft beverages. As producers look to differentiate with authentic flavor and clean-label ingredients, he believes Oregon Fruit’s portfolio of aseptic fruit purees, fruit concentrates, and real fruit beverage ingredients is uniquely positioned to support scalable innovation.
On a Personal Note
Outside of work, he’s a lifelong craft beer enthusiast with a strong appreciation for fruit-forward beer styles. Favorites include Ballast Point Grapefruit Sculpin, Cantillon Fou’ Foune, and Dogfish Head SeaQuench. If given the opportunity to develop a new fermentation project using Oregon Fruit aseptic fruit puree, he’d create a light, Mexican-inspired lager with lime and sea salt — designed for refreshment, outdoor enjoyment, and broad consumer appeal.
