Evolve Brewing: Pushing Boundaries with Fruit-Fueled Innovation
Some breweries are content to find a lane and stick to it. Evolve Brewing is not one of them. Co-Founded by Ryan Johnson and Keri Kelli—still a touring musician and longtime craft beer enthusiast—Evolve is built on the idea that standing still isn’t an option. The name says it all: this brewery thrives on change, creativity, and flipping beer styles on their heads.
Their journey started with Aces & Ales, a craft-beer–centric bar known for its 25–50 constantly rotating taps and even hosting a legendary full-tap takeover by Stone Brewing. Over time, they built strong relationships in the brewing world and started building a folder of recipes he couldn’t wait to brew himself.
When it came time to open Evolve Brewing, Keri brought in Joshua Kunzli—an experienced brewer with a background in chemical engineering and nearly a decade of professional brewing under his belt. From working at small one-barrel systems to large production breweries, Joshua’s brewing résumé spans everything from kettle sours to lagers. Together, Keri and Joshua have carved out a reputation for brewing beers with personality and creativity, always looking to surprise their customers.
A Philosophy Built Around Fruit
Ask Joshua what sets Evolve apart, and the answer comes quickly: fruit.
His own journey into craft beer began as a fan, with a pint of Lost Coast Tangerine Wheat — the beer that first showed him how exciting fruit in beer could be. That early experience stuck, and fruit has been a constant thread in his brewing ever since. Today, whether it’s a blackberry lemon sour that drinks like limoncello or a pineapple sour conditioned for weeks before competition, fruit plays a starring role in Evolve’s tap list.
“People go crazy for fruit beers, no matter what the fruit is,” Joshua says. “The color, the aroma, the body—it’s instant excitement.”
From blackberry to blueberry, pink guava to passion fruit, Evolve Brewing is fearless when it comes to experimenting with bold fruit flavors.
Brewing Without Boundaries
Unlike breweries with small pilot systems, Evolve brews everything at scale—10 barrels at a time. New recipes often start on a whim, guided by what looks interesting or seasonally fitting.
- A strawberry lager brewed with four bags of fruit puree had customers buzzing.
- A tangerine wheat was inspired by browsing fruit options online.
- Even tropical flavors like pink guava and passion fruit—fruits that many customers had never tasted before—quickly won fans.
The freedom to experiment, without waiting for distributor approval or packaging timelines, keeps the taproom fresh and exciting.
Why Oregon Fruit Company?
When it comes to sourcing fruit, consistency is everything. Joshua first heard about Oregon Fruit Company purees early in his brewing career—and he hasn’t looked back.
“At Evolve, we use Oregon Fruit exclusively. The quality is consistent, the packaging is easy, and I can order as much as I need,” he explains. “The boxes are perfect for us—drums can be a pain, but the bag-in-box is simple and efficient.”
From juice concentrates that brighten a grapefruit wheat to bulk puree for big seasonal sours, Evolve relies on Oregon Fruit to keep flavor and color dialed in.
Beyond the Pint
Fruit experimentation at Evolve doesn’t stop with beer. While they don’t currently package hard seltzers or RTDs, Keri and Joshua see opportunities in fruit-forward beverages of all kinds. Past experiments have included cocktail-inspired creations, fruit syrups, and seltzer served straight on tap with fresh fruit character.
Still, beer remains the centerpiece. “Our number one beers have always been fruit beers,” Joshua says. “Customers love them. They sell themselves.”
Lessons in Brewing with Fruit
Brewing with fruit isn’t without its challenges. PH balance, fermentation timing, and recipe adjustments all require careful attention. Joshua shares a few tips for other brewers:
- Timing matters: Day 2 of fermentation is often the best moment to add puree for full integration.
- Don’t hold back: “You need more fruit than you think,” Joshua says.
- Check your specs: Monitor Brix, acidity, and stability to keep fruit character vibrant and shelf-stable.
Above all, don’t be afraid to experiment. Fruit can elevate a beer from ordinary to unforgettable.
Evolving with Fruit
For Evolve Brewing, fruit isn’t just an ingredient—it’s a philosophy. It’s about color, flavor, and pushing boundaries to keep beer exciting. With Oregon Fruit purees at their side, Cary and Joshua continue to craft beers that stand out, surprise, and keep customers coming back for more.
Whether it’s a blackberry sour that stops people in their tracks or a pineapple beer built for competition, Evolve Brewing is proving that fruit-forward brewing has endless possibilities.
👉 Brewers and beverage makers: Oregon Fruit Company is here to help you create your own fruit-forward innovations. Ask us about our aseptic purees, concentrates, and sample options to see how real fruit can evolve your next brew.
