Oregon-grown Marionberry offers a distinctive, tart-sweet flavor. It’s rich, bold, and berry-forward, with that local charm that only a true Marionberry can deliver. Its natural acidity, color, and flavor make it a perfect choice for beer, cider, mead, wine, seltzer, and kombucha.
Puree is ready to use in primary or secondary fermentations—do not boil.
Features:
- Made from Marion and other blackberry varieties
- Vegan, Kosher, Non-GMO, and Gluten-Free
- Ready-to-use—no prep, no waste
- Ideal for beer, cider, mead, seltzer, wine, and kombucha
- Contains 32 oz (2 lbs) of puree
- Brix: 7.0°–13.0°
Dosage note from Oregon Fruit Puree: Our customers typically use 1/2 - 2 pounds of puree per gallon of finished beer. Fruits with subtle flavors and esters such as Strawberry, Blood Orange and Red Tart Cherry usually require the higher 2 lbs. per gallon dosing. Stronger flavors like Raspberry, Sweet Cherry, and Blackberry can give great results at lower dosing levels (starting around 1/2 lb). It just depends on if you are looking for a strong fruit forward note, or more subtle fruit notes that produce more delicate fruit nuances.