Our Aseptic Blueberry Juice Concentrate is built for commercial fermentation, beverage production, and culinary applications. Crafted from high-quality blueberries, it delivers a deep black-purple hue and a bright, delicate blueberry aroma. Unlike many concentrates, this product provides noticeable color contribution in finished applications, helping create visually striking beverages and foods. Expect bold, clean blueberry flavor ideal for brewed beverages, RTDs, sauces, and other formulations where consistency and impact matter.
Vegan
Kosher
Non-GMO
Gluten Free
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Blueberry Concentrate
This concentrate delivers vibrant berry intensity, balanced natural acidity, and the rich depth that only real blueberry can provide. Whether developing a fruit-forward seltzer, a layered sour beer, or a culinary application that calls for bold berry character, this product delivers consistency, quality, and versatility in every batch.
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At a 10 Brix average, a box of puree will contain 4.8 gallons of puree.
The plastic cap on the aseptic bag is fitted with an easy open “peel away” tab. For tote use, we offer for sale a reusable custom tote valve. We also sell a handy quick disconnect set up that can be used to quickly snap onto a bag spout to a pump system to easily and quickly empty the 42# boxes or 425# drums.
The natural occurring proteins in beer, extracted from malt and hops, can create a haze or reduce clarity of the beer. Each fruit contains differing levels of pectin, or proteins, that can also contribute to haze. Our aseptic process deactivates some of the pectins, but different products will have differing levels of pectin in the finished product.
Our fruit purees all have relatively low pH, which is natural for fruit grown in our region. With a small addition of fruit to your brew, you should not experience a significant drop in pH in the finished product, but the pH level of some fruits, (Passionfruit, Black Currant, Key Lime) will contribute a tartness to your finished beverage.
Fruit adds fermentable sugars. Aseptic purees provide a more predictable fermentation and reduces the risk of off-flavors relating to the fruit.
It will change the ABV very slightly, but due to the water activity in the purees, it will not add much unless used in very high amounts.
