Pear Aseptic Fruit Puree

Pear’s flavor is distinct, but it’s also quite versatile. Shaken, stirred, or blended, pear adds an extra something special to classic cocktails and signature concoctions, pairing especially beautifully with tequila, vodka, gin, bourbon, and rum. Not sure where to start? Spruce up your menu with pear martinis or margaritas. Don’t be afraid to experiment, either! You’ll be amazed by how many drinks are instantly elevated with a little pear.

The flavor of pear can adapt to all sorts of brews. A crisp and refreshing pear cider is a beloved summertime staple. A nice Belgian, IPA, American ale, or wheat beer would also let pear’s sweetness and tanginess shine. On the other hand, you could go in the opposite direction with a brown ale or stout. You can complement the subtle spice of pear with winter-friendly additions, like cinnamon, vanilla, cloves, and nutmeg.

We highly recommend signing up for our wholesale fruit program to get the most perks when ordering fruit purees in large quantities. Not only do you get volume and shipping discounts, but you’ll also enjoy other rewards, such as tax exemption, referral bonuses, free samples, and plenty more. We can even create a custom fruit contract (similar to a hops contract) so you can have your go-to purees delivered on a set schedule. Whether you need pear puree for cocktails, brewing, or any other commercial operation, we’ll make sure your inventory is always stocked.

It delivers a juicy, tangy-sweet taste with a subtle spice note, giving brews a recognizable, well-rounded pear character. The pulp runs light to medium brown, and the flavor works well at both delicate and bold intensities depending on how a recipe is formulated. This adaptability makes it suitable for ciders, sours, and mead alike.

Cinnamon, vanilla, cardamom, ginger, nutmeg, and cloves all complement pear's natural sweetness and tang, especially in winter-style brews. For a bolder take, habanero or jalapeno can add heat for summer releases. Brewmasters often use these additions to differentiate a house pear cider or sour from competitors.

Once opened, refrigerate the remaining product and use it within 10 days, or freeze it to extend usability through the rest of its 18-month shelf life. Unopened packaging should be stored below 77°F away from direct sunlight. This makes production planning straightforward for breweries running batches on different schedules.

The only addition is ascorbic acid, also known as Vitamin C, which acts as a natural antioxidant to help preserve freshness. There is no added sugar, water, or filler, keeping the fruit character concentrated and true to real pear. This straightforward ingredient list supports consistent flavor across every batch a brewery orders.

Yes, pear's tangy-sweet profile holds up well in fruited sours, adding brightness without overpowering the base beer's acidity. Brewers often use it alongside stone fruit or berry purees to build layered, complex sour profiles. Its balanced sweetness also helps offset sharper acidity in kettle sours and Berliner weisse styles.

Yes, pear puree works well in mead, kombucha, and tea-based ferments, where its natural sugars support fermentation while contributing distinct flavor. Its versatility across delicate and bold applications makes it a flexible choice for producers experimenting beyond traditional beer styles. Many mead makers use it to create pear-based melomels with balanced sweetness.

Aseptic processing means the puree is packaged in a sterile, high-barrier environment that blocks bacteria without requiring freezer storage. This keeps the product shelf-stable for 18 months while preserving real pear flavor, giving breweries and food manufacturers reliable inventory that is ready to use straight from the package.