Our Aseptic Blood Orange Puree delivers the unmistakable flavor and color of true blood orange—deep auburn with subtle purple hues and a coppery glow. Lightly textured and slightly translucent, this puree captures the essence of orchard-fresh citrus in a format ready for commercial use.
Vegan
Kosher
Non-GMO
Gluten Free
.75 - 1.25 lbs Puree per Finished Gallon of Beer
IPAs, Pale Ales, Wheat Beers
Citrus, Cranberry, Cinnamon
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Blood Orange Puree
Aromas of sweet cranberry, ripe orchard fruit, and zesty citrus acidity lead the way. On the palate, it’s crisp and balanced—offering the signature sweet-tart profile that blood orange lovers crave, with a hint of tropical complexity. Perfect for brewers, beverage developers, and culinary professionals, this puree adds bold color and layered flavor to everything from sours and seltzers to glazes and marinades.
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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.
