The choice of juice for fruit beer, radler or functional drinks can determine the success of the entire batch. Although many breweries still use freshly pressed NFC juices or fruit pulps, more and more producers are choosing concentrates, i.e. concentrated juices. Why? Because they provide greater control, reduce costs and enable scalable production throughout the year. In this article, we will compare both options in terms of technology and brewing practice.
Classic juice and juice from concentrated juice – what does this mean?
There are many types of juices available on store shelves, which differ not only in taste but also in how they are produced. We often come across terms such as “classic juice” or “from concentrated juice”, but we don’t always know exactly what these names mean. At a time when there is increasing talk about healthy lifestyles, consumers often wonder whether concentrated fruit juices are healthy and what types are available.
There are two basic types of juice on the market.
- NFC juice (Not From Concentrate) – juice pressed directly from fruit, pasteurised and stored in refrigerated conditions.
- Concentrated juice – a product that has first been dehydrated (concentrated) and then reconstituted by adding water in proportions similar to those found in nature.
From the consumer’s point of view, NFC juice sounds more “natural”, but from the brewer’s perspective, it is important to understand that the quality and safety of the process are crucial – and here, juice from concentrated juice offers a clear advantage.
What’s more, concentrated juice does not mean poorer taste. Good fruit concentrates for beer, which have not been stripped of their aromatic compounds and are used with care, can reproduce the profile of fresh fruit with great precision.
What are the differences between concentrated juice and reconstituted juice?
In everyday communication, these terms are often used interchangeably, but it is good to know the difference between concentrated juice and reconstituted juice.
- Concentrated juice is a raw material. A thick, concentrated liquid with a high extract content that can be diluted by the brewery to the desired level.
- Reconstituted juice is a ready-to-use product made from concentrate by adding water. It is the type of juice that is most commonly found in cartons labelled “100%”.
In brewing, concentrated juices are most commonly used directly because they offer greater flexibility. They can be dosed in various proportions, mixed with other fruits, added at different stages of fermentation or used cold.
Advice
When choosing a fruit concentrate for vodka or other alcohol, it is worth paying attention to its parameters: °Brix, pH, aromatic profile and microbiology. The best producers offer product data sheets that help you choose the right raw material for your beer style.
Which juice is better, concentrated or non-concentrated?
Choosing the right juice may seem simple, but for the conscious consumer, it is often a question of quality, nutritional value and production process. Both concentrated and non-concentrated juices are available on the market, and each has its own advantages. It is also worth remembering that, in addition to the product’s composition, it is also important to choose an experienced manufacturer of fruit concentrates for alcohol who knows how to create high-quality juice.
| Factor | NFC Juice (Classic) | Concentrated juice |
|---|---|---|
| Taste | Natural, seasonal change | Stable, intense |
| Aroma | Authentic, but less durable | Can be empowered and controlled |
| Colloidal stability | Low | High |
| Purchase cost | High | Lower (per liter of finished product) |
| Storage | Cooler | Room temperature warehouse |
| Expiration date | Short | Long |
| Production flexibility | Low | High |
As you can see, which juice is better, concentrated or non-concentrated, depends on your priorities. If you focus on locality and storytelling, NFC juice may make sense, but if you care about consistency, safety and costs, concentrate definitely wins.
Classic juices vs concentrated juices – a comparison of costs
In the world of brewing, every penny counts, especially when dealing with large volumes. From an economic point of view, concentrates are more advantageous for several reasons, which we present below.
Lower price per litre of the final product
Concentrate diluted to the desired level costs less than NFC juice with comparable properties.
Lower storage and transport costs
NFC juice must be stored in a cold room, transported at a controlled temperature and consumed within a short period of time. Concentrates can be stored at room temperature without any loss of quality.
Less production waste
Classic juices and pulps are susceptible to fermentation, mould growth and separation. Infection of one batch often means the loss of the entire batch. Concentrates are pasteurised and much safer.
Longer shelf life
Even after opening, the concentrated juice can be used for several weeks, allowing you to optimise production and avoid wasting raw materials.
What is the process for checking classic juices and concentrated juices?
Quality management in a brewery is not only about fermentation and line purity, but also about controlling raw material parameters. Here, the difference between classic juices and concentrates is significant.
Classic juices and pulps
- Each batch may vary in pH, extract, colour and aroma.
- The variability of raw materials/seasonality means that recipes must be constantly adjusted.
- It is difficult to achieve consistency even within a single variety of fruit.
Concentrated juices
- Standardised technical parameters.
- Precise dosing possible – e.g. 5.2 kg/hl instead of “approximately 5 litres”.
- Possibility to test the sample before use, e.g. blend with wort or base beer.
Conclusion
Process control using concentrates is not only convenient, it also reduces the risk of technological errors, improves planning and ensures sensory consistency of the product.
You already know what concentrated juice is – it’s not just a concentrate – it’s a tool that, in the hands of a knowledgeable brewer, becomes the key to quality, consistency and market success.
Both classic juices and those made from concentrated juice have their place on the market and in our daily diet. The choice depends on individual preferences and expectations regarding taste, composition or processing method. The answer is not clear-cut – it is worth considering the composition, quality of the product and, above all, how the juice will be used in your brewery.