CLARIFIED FRUIT CONCENTRATES

A purée keeps everything: pulp, pectin, seeds, cell wall fragments. That's fine for some applications. In a brewery, those solids become trub, blind your filters, and introduce fermentation variables you don't need. A clarified concentrate has had all of that removed through enzymatic treatment and filtration. What's left is pure juice character, clear, stable, and concentrated. 

Yes! Because the solids and pectin have been removed, clarified fruit won't introduce unwanted haze into your finished beer. If you're brewing a fruit lager, a Berliner Weisse, a hard seltzer, or any style where visual clarity matters, clarified concentrate gives you predictable, consistent appearance batch to batch. You control the haze. The fruit doesn't decide for you.

No. The clarification process targets solids, not volatile aromatics or flavor compounds. What comes through is clean, true-to-fruit flavor at high concentration. In many cases brewers find the flavor impact is actually sharper because there's no pulp diluting the aromatic character.

Visible floating particles in a finished canned beverage, especially those originating from fruit pulp or pectin, can trigger compliance scrutiny at both the federal and state level. Clarified fruit concentrate removes the solids before they ever reach your tank, so the risk never enters your process.