Oregon Fruit Products expands citrus offerings with Tangerine Fruit for Fermentation

Oregon Fruit Products just announced its latest limited-edition Fruit for Fermentation puree: tangerine. Tangerine Fruit for Fermentation adds flavor, aroma and texture of real tangerines to a variety of fermented beverages such as beer, cider, mead, spirits, wine and kombucha. The puree’s bright, vibrant flavor, orange color, and smooth consistency makes it ideal for brewed beverages that compliment a variety of ethnic, spice-driven street foods, as well as lighter beers that are popular in the summer.

“Tangerine is ideal for wheat beers, pilsners, lagers, hefeweizen and blond ales,” said Chris Hodge, director of sales for fermentation at Oregon Fruit Products. “We’ve seen continued demand for citrus flavors, especially after coming out with grapefruit and blood orange purees. Tangerine felt like a logical next step.”

Like all Fruit for Fermentation purees, tangerine has no added sugar or preservatives, and is packaged aseptically for shelf-stability and ease of use. Oregon Fruit for Fermentation is minimally processed to ensure the best fresh fruit flavor and color. Most of the purees have a shelf life of 18 months in ambient temperature. More tips for brewing with Oregon Fruit Products’ Fruit for Fermentation is available here.

Oregon Fruit’s tangerine puree is now available in 42-lb bag-in-box. The product is certified kosher, made in the USA, non-GMO, gluten-free and vegetarian. Oregon Fruit Products does not use, nor does it allow, any of the eight major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat) in the products or processing areas.