Chef Names Pawpaw Soda a Regional Favorite

A Louisville chef highlighted the fruit-based beverage developed through a university partnership.

Updated on Oct. 13, 2026 in Healthy Food

Bold vector editorial illustration of a pawpaw fruit on a wooden crate, representing a regional fruit-based beverage trend. — Chef Lawrence Weeks of Louisville’s Murray's Creole Pub has identified Pawpaw Ale-8 as a top regional favorite, highlighting a unique university-backed collaboration. AI Illustration. Upload story photo >

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Chef Lawrence Weeks, owner of Murray's Creole Pub in Louisville, recently named Pawpaw Ale-8 his favorite Southern soda in Southern Living. The beverage, which blends native pawpaw fruit with a ginger and citrus soda base, returned for its second summer in 2026.

Why it matters

This collaboration bridges local consumer products with long-term agricultural research at Kentucky State University. The initiative aims to translate institutional studies on genetic diversity and orchard practices into accessible regional food products.

Kentucky State University has maintained a formal pawpaw research program since 1990, currently managing a collection of trees representing genetic material from 17 states. Researchers at the 12-acre farm analyze fruit diversity, storage methods, and cultivation practices.

The players

Lawrence Weeks

Owner of Murray's Creole Pub in Louisville and chef who identified the soda as a favorite.

Kentucky State University

Academic institution operating a dedicated pawpaw research and demonstration program.

Ale-8

Winchester-based beverage company known for its ginger and citrus soft drinks.

The details

The beverage works by incorporating the flavor profile of the native pawpaw fruit into the existing ginger-citrus Ale-8 soda base. This application is supported by the Harold R. Benson Research and Demonstration Farm, which studies how specific orchard practices can improve fruit yield and storage. By testing genetic diversity from across the country, the program identifies which fruit varieties are best suited for large-scale consumer applications.

1990: Kentucky State University began formal pawpaw research.
2025: Pawpaw Ale-8 beverage debuted.
Summer 2026: Pawpaw Ale-8 returned for a second summer.

Health Landscape

This development reflects an ongoing shift in academic agriculture toward enhancing the market presence of native, nutritionally dense fruits. It follows decades of study at Kentucky State University aimed at refining orchard practices for regional biodiversity.

The use of native fruits like pawpaw highlights the role of regional produce in supporting local agriculture and food diversity. If you are interested in trying native ingredients, consult your doctor or a registered dietitian to ensure new foods fit your specific dietary needs.

The takeaway

The partnership between local industry and university research highlights the potential for native fruits to reach broader markets. Consider researching the nutritional benefits of native, seasonal produce available in your area for your next meal or snack.