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Some producers use the term maceration to describe the addition of fruit or herbs to a beer. Maceration in beer is the extraction of flavor-active and colored compounds as well as other constituents of fruits and herbs by soaking them in the beer. The rate at which compounds are extracted during maceration depends on factors such as temperature and pH.
For commercial brewers in the US, any ingredient not on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm GRAS] or [https://www.ttb.gov/beer/exempt-ingre.shtml TTB exempt] lists needs to be approved by the TTB regardless of where the beer is sold. When seeking approval, it is helpful to show previous use and scientific articles supporting the safety of consumption of the ingredient being used. Provide For example, if the item is on the [https://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm FDA GRAS] list, then providing this information for to the TTB or possibly having the FDA GRAS department and then have them work with the TTB for approvalcan help. See also [https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=bd3ebd8d0f96086d22829fda14923623&rgn=div5&view=text&node=27:1.0.1.1.20&idno=27#sg27.1.25_153.sg4 ''Formulas for fermented products'' on GPO.gov].
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