I’ve been brewing for years and one thing I’ve learned is this: fruit can make or break a beer. The type of fruit, how it’s prepared, and when it’s added all matter. Out of all the options out there, fruit concentrate has become one of the tools I rely on the most.

It’s not always the first choice for every style, but when used right, it saves time, cuts waste, and still brings solid fruit flavor.

What Fruit Concentrate Is

Fruit concentrate is made by removing water from fruit juice. What’s left is a thick syrup with strong flavor and a lot of sugar. It’s not a puree. It’s not juice either. It’s more compact and more stable.

You can find it made from nearly any fruit. I’ve used everything from passionfruit and cherry to apple and guava.

Why I Use It

Here’s what makes fruit concentrate useful in the brewhouse:

• Takes up less space
  One bucket of concentrate goes a long way.

• Easy to store
  It’s shelf-stable and doesn’t need a cooler until opened.

• Consistent quality
  Every batch tastes the same, which helps with recipe control.

• No pulp or seeds
  That means less strain on tanks and no filter issues.

• Quick to add
  No prep work like cutting or juicing fruit.

When you’re brewing at scale, this kind of efficiency matters.

When I Use It

Fruit concentrate works best in beers where you want clear, strong fruit notes without extra texture. I usually use it in:

• Hard seltzers

• Kettle sours

• Blonde ales

• Wheat beers

• Shandies

• Radlers

It’s also a good way to tweak flavor in the tank if a batch needs a small adjustment.

How to Add It

I mostly add concentrate post-fermentation. That keeps the fruit flavor strong. If I add it during fermentation, it usually ferments out and loses some of the taste.

Here’s my usual process:

• Take a gravity reading before adding

• Add concentrate slowly and stir gently

• Let it sit for 24–48 hours

• Taste, then adjust if needed

• Watch for any signs of refermentation

Most concentrates are high in sugar, so I’m careful if the yeast is still active. I’ve had tanks start bubbling again when I wasn’t expecting it.

How Much to Use

This depends on the fruit and the base beer. As a rule of thumb:

• For strong flavor: 1 to 2 pounds per barrel

• For subtle flavor: 0.5 to 1 pound per barrel

Some concentrates are sweeter than others. Always taste and measure before scaling up.

What to Watch

Not all concentrates are good for brewing. I look for:

• No added sugar

• No preservatives like sorbate

• Food-safe and brewer-friendly packaging

• Clear label showing fruit percentage

Some cheaper concentrates use filler juice or added flavoring. I avoid those.

Final Thoughts

Fruit concentrate is a solid option for brewers. It’s not flashy, but it gets the job done when you need clean fruit flavor and less hassle. I keep it on hand for quick batches, pilot runs, or when fresh fruit just isn’t available.

It’s not about cutting corners. It’s about using the right tool at the right time. And for me, fruit concentrate fits that role more often than people think.