Oregon Fruit Company is proud to bring you a true taste of home with our latest seasonal offering: Marionberry Aseptic Fruit Puree. This isn’t just fruit—it’s a little slice of Oregon’s agricultural legacy, packed into a shelf-stable format ready for your next creation.
If you’re looking for a fruit for brewing that’s rich, complex, and true to its roots, this one’s for you.
Glad you asked. The Marionberry was developed in 1956 by Oregon State University (Go Beavs!) and is a cross between Chehalem and Olallie blackberries. It was named after Marion County, Oregon, which just so happens to be our backyard—and yes, we’re feeling pretty proud about that.
It’s a blackberry, technically. But not just any blackberry. The Marionberry is kind of like the VIP of the blackberry world: larger, juicier, and more flavorful, with a deep purple-black hue and a flavor profile that’s both sweet and tart, with rich earthy undertones. It’s the kind of berry that doesn’t just show up—it shows off, but in a very Oregon way (humble, but outstanding).
We’ve been working with local Oregon farmers for decades, building relationships that go beyond contracts and crop loads. And because the Marionberry crop is grown just down the road, we don’t just wait for updates—we get out in the fields ourselves.
That’s right—we walk the rows, check the crop, and talk directly with the growers to get a firsthand understanding of the harvest. That kind of on-the-ground knowledge helps us ensure the fruit is picked at peak ripeness, handled with care, and meets our exacting standards before it ever hits the puree tank.
Thanks to those long-standing relationships and proximity, we’re able to source 100% Marionberries—not a blend, not a maybe, not a “blackberry-adjacent” substitute.
The result? A true Marionberry puree, made with fruit we know and trust. That’s a pretty big deal in a world where blends are often passed off as the real thing. Our aseptic fruit puree captures that peak-season freshness and delivers it to brewers, fermenters, and makers—no refrigeration required.
We’ll keep this simple: it’s hard to go wrong with Marionberry.
The jammy flavor plays well across a wide range of beer styles—from sours to saisons to stouts—and its balance of sweetness and acidity means it won’t overpower the base beer. It’s incredibly versatile and, dare we say, a little forgiving. (We all need a fruit like that sometimes.)
The reddish-purple color it contributes is both striking and natural, and it pairs beautifully with other tart or tropical fruits like lemon, passionfruit, or raspberry.
Don’t just take our word for it. Several breweries have taken home hardware using our Marionberry aseptic fruit puree as their secret weapon. When you start with great fruit, good things tend to follow.
Our Marionberry puree is seasonal—just like the berry itself. When it’s gone, it’s gone (until next year), so don’t wait too long to get your hands on this fruit for brewing perfection.
Ready to try it for yourself?
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