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==Fruit Varieties==
* Cherries - Both sweet and sour varieties of cherries are available. Generally sour cherries are used in beer. They are more difficult to find and to source some you may need to look into smaller local farmers or frozen or juice options. Varieties of sour cherries include Schaerbeekse (traditional in lambic), Montmorency, Morello and Amarelle.
* Raspberries - Raspberries can pair well with both pale and darker sour beers.
* Plums -
* Apricots -
* Peaches -
* Grapes -
* Rhubarb - I know, it's not a fruit. Too bad. We're going to give you some suggestions here anyway.
Rearranging a bit and moving notes
2nd steepings - ref Jester King, Upright, Rare Barrel...
==Aging Vessels==
* Juice - Make sure there is no sugar or preservatives added <ref name="kohlmorgen"></ref>.
==Methods Fruit varieties and usage suggestions=====Specific notes on select fruit varieties=== * Apricots - Noyeaux, getting pretty acidic.* Autumn Olive - This is shrub producing small tart fruits native to Asia and found naturalized in eastern US (though it is considered invasive).* Black Currants - Finding black currant juice without added sugar can be difficult because of the juice’s high acidity. Keep this in mind when tasting the juice, as the amount of Adding=added acidity after refermentation can make the beer unpalatable <ref name="MTF_Thread"></ref>.* Blackberries - Adds citric acidity; milder flavor compared to raspberries. Works well mixed with cherries.* Cherries - Both sweet and sour varieties of cherries are available. Generally sour cherries are used in beer. They are more difficult to find and to source some you may need to look into smaller local farmers or frozen or juice options. Varieties of sour cherries include Schaerbeekse (traditional in progresslambic), Montmorency, Morello and Amarelle. The stones also produce some character and can add to the beer, so you may want to consider leaving the pits in with some or all of the fruit.*Fuyu Persimmon - Works well with fruity ''Brett'' character.* Grapes - Wine grapes are preferable for their depth of flavor compared to table grapes. Consider both the influence of the juice of the fruit as well as the potential to pull tannins and flavor/aroma from skins. Some homebrewers have experimented successfully with blending finished wine with beers --mad fermentationist--* Loquot - Leave out pits.* Passionfruit - When using whole fruit, use the pulp only.* Pineapple - Leave the skins out.* Raspberries - Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. Raspberries can pair well with both pale and darker sour beers.* Rhubarb - I know, it's not a fruit. Too bad. We're going to give you some suggestions here anyway.
==Amount =Usage Suggestions===
"Contact time" in the table below is for mixed fermentations with [[Brettanomyces]]. Kettle sours or beers that do not contain live ''Brett'' can have a much shorter fruit contact time (generally 1-2 weeks). All contact times are assumed to be applied in secondary, and at the end of aging. Keep in mind that this is just a general guideline for usage amounts. Brewers should consider their base beer's characteristics such as abv, flavor profile, acidity levels, etc. when considering how much fruit to add. It is common for lambic brewers to age much higher fruit to beer ratios and then blend back with unfruited lambic to the desired g/L amount. If you are really trying to nail the perfect fruit amount, applying this sort of technique could be useful (assuming you have suitable beers around to blend back). This will allow you to try different blend ratios to determine the appropriate amount of fruit for your beer and desired outcome.
! Fruit !! Juice !! Concentrate !! Purée !! Dried !! Whole !! Contact Time !! Notes !! Commercial Examples
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| Tart Cherry || 12-24 fl oz/gal || || 0.5 lb/gal <ref name="MTF_Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Conversation on MTF about adding fruit to sour beer. 10/23/2015.]</ref> || || 1-2.5 lbs/gal || 3 weeks juice/6-8 weeks whole <ref name="MTF_Thread"></ref> || Optional: leave pits in for some or all fruit. || 200 g/l (1.67 lbs/gal) Cantillon Kriek, 300 g/l (2.5 lbs/gal) Cantillon Lou Pepe Kriek
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| Raspberry || || || || || 1-2.5 lbs/gal || 6-8 weeks || Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. || 200 g/l (1.67 lbs/gal) Cantillon Rose de Gambrinus, 300 g/l (2.5 lbs/gal) Cantillon Lou Pepe Framboise
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| Apricot || || || || || 1-2.5 lbs/gal || 6-8 weeks || || 300 g/l (2.5 lbs/gal) Cantillon Fou Foune
| Blueberry || || || || || 2-3 lbs/gal || 6-8 weeks || ||
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| Blackberry || || || || || 0.7-3 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || Adds citric acidity; milder flavor compared to raspberries. Works well mixed with cherries. ||
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| Elderberry || || || 0.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks || ||
| Zante Currant || 5-10 fl oz/gal || || || 0.2-0.4 lbs/gal || || 4-8 months <ref>[http://russianriverbrewing.com/brews/consecration/ Russian River Consecration Description. Retrieved 10/21/2015.]</ref> || ||
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| Black Currant || 24-36 fl oz/gal <ref name="MTF_Thread"></ref> || || || || || 3 weeks juice/6-8 weeks whole || Finding black currant juice without added sugar can be difficult because of the juice’s high acidity. Keep this in mind when tasting the juice, as the amount of added acidity after refermentation can make the beer unpalatable <ref name="MTF_Thread"></ref>. ||
|-
| Passion Fruit || || || || || 1-1.5 lbs/gal <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167488763279336/?comment_id=1167496586611887&offset=0&total_comments=5&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Manny Jannes and Kristopher Johnson (Green Bench brewer) on passion fruit additions on MTF. 10/22/2015.]</ref> || 6-8 weeks || When using whole fruit, use pulp only. ||
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| Autumn Olive (Autumn Fruit) || || || 1-1.5 lbs/gal <ref name="MTF_Thread"></ref> || || 2 lbs/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || found in eastern US ||
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| Pomegranate || 8 fl oz/gal <ref name="MTF_Thread"></ref> || || || || || 6-8 weeks || ||
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| Pineapple || || || || || 1 pineapple/gal <ref name="MTF_Thread"></ref> || 6-8 weeks || Chopped; leave skin out ||
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| Cantaloupe || || || 0.5 lb/gal <ref name="MTF_Thread"></ref> || || || 6-8 weeks || ||
| Watermelon || 64 fl oz/gal <ref name="MTF_Thread"></ref> || || || || || 6-8 weeks || ||
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| Loquat || || || || || 2 lbs/gal || 6-8 weeks || Leave out pits. ||
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| Mango || || || || || 2 lbs/gal || 6-8 weeks || ||
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| Fuyu Persimmons || || || 2.5 lbs/gal <ref name="MTF_Thread"></ref> || || || 12 weeks <ref name="MTF_Thread"></ref> || Works well with fruity ''Brett'' character. ||
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