How to Brew with Pineapple Puree — Sours, IPAs & Wheat Beers

Pineapple is the puree brewers order from us more than any other — so we finally gave it the guide it deserves. In our new video, we walk through everything you need to brew with aseptic pineapple puree: what you're actually getting in the bag, how much to add, when to add it, and a complete Pineapple Gose recipe you can brew this weekend.

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Here's a quick look at what the video covers — but the visuals (and the full recipe walkthrough) are worth the watch.

What is aseptic pineapple puree?
Aseptic means the puree is heat-treated and sealed in a sterile bag — no preservatives, no additives, just fruit. It's shelf stable for up to 18 months unopened, so you can stock up before brewing season without worrying about spoilage. Our 44 lb bag-in-box holds roughly 5 gallons of puree and pours straight into your fermenter or cocktail mixer.

Flavor-wise, expect bright tropical pineapple, a little tartness and clean sweetness with no added sugar. Brix runs around 12–14 depending on the harvest, so you get real fruit character without pushing your gravity too high.

Where pineapple shines
Berliner Weisse & Gose — rounds out the tartness and adds tropical depth.
New England IPAs — plays beautifully with Citra and Mosaic hops.
Wheat beers — that summer-ready profile that sells at festivals and taprooms.
Craft cocktails — daiquiris, mules and margarita-style drinks get real fruit texture juice can't match.

How much pineapple puree per gallon?
Our recommended range is 0.5 to 1.5 lb of puree per gallon of finished beer, depending on how fruit-forward you want it:

Brewing bigger batches? At 1 lb per gallon, a 7 bbl batch needs about 217 lb of puree (roughly five 44 lb bags).

When to add it
Add the puree at the end of fermentation, once you're at or near terminal gravity. If you add it during active fermentation, the CO2 scrubs the fresh fruit aromatics right out. Give it 3–5 days of contact time in secondary, then package.

One important note: the sugars in the puree will ferment. Make sure gravity is stable before kegging, and if you're packaging in cans or bottles, pasteurize or use a very stable yeast strain to avoid over-carbonation.

Pineapple Gose recipe (5 gallons)
OG 1.044 · ~4.2% ABV · 5 IBU

• Grain bill: 70% Pilsner malt, 30% white wheat. Mash at 150°F for 60 minutes.
•Kettle sour: pre-acidify to about pH 4.5 with lactic acid, pitch Lactobacillus and hold at 108°F for 24–36 hours until you reach pH 3.3–3.5. Boil 15 minutes.
•Ferment: US-05 at 65°F until terminal gravity.
•Fruit & salt: around day 5–6, rack onto 5 lb of pineapple puree (1 lb/gal) and add 1 g/L of non-iodized salt (about 19 g).
•Finish: 4 days in secondary, confirm stable gravity, package and force carbonate to about 2.8 volumes of CO2.

The video walks through every step on screen — pause and screenshot the recipe card at the end.

Quick pro tips
- Freeze leftovers if you need to, but once thawed, use it — don't freeze and thaw repeatedly.
- Taste the puree before adding. If a lot is extra sweet, pull back slightly; if it's more tart, push it up.
- For cocktails, dilute 1:1 with water or juice for an easier pour and blend.
- Label your kegs. Fruit solids make pineapple beers hazy on purpose — it's not a clarity problem.

More guides are on the way
This is the first in our puree guide series. Next up: strawberry, pink guava, blueberry and mango, each with addition rates, timing tips and a recipe. Subscribe to our YouTube channel so you don't miss them.

Ready to brew? Order our 44 lb Pineapple Puree — it ships nationwide — or request a free sample to try it first.

Cheers,
-Humberto Areas
Co-Founder / Fruit Purees Miami