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Fruit is available to the brewer in multiple different forms.
* Whole or sliced fresh - Use a CO2-purged keg or minimize headspace in a carboy. Mold and acetic acid bacteria can grow on the skins of floating fruit <ref name="kohlmorgen"></ref>. It is a good idea to swirl the fermenter every few days or to keep the alcohol in contact with the fruit. If using a barrel or larger fermenter, use a punch-down technique. If punching down the fruit, purge the headspace of the vessel with CO2 to avoid oxygen exposure to the beer. Allow the fruit to get over-ripe (not rotten) for best flavor.
* Whole or sliced frozen - Freezing fruit has a few main potential benefits. First, freezing fruit helps to break down cell walls, which may make the fruit easier to access for yeast and bacteria in the beer. Freezing fruit can also knock back the microbes present on the fruit. Note however that freezing does not kill all the microbes on the fruit. Finally, freezing fruit allows the brewer (especially the homebrewer) to take advantage of local and seasonal fruits when they may not have a use ready for those fruits in season. IQF - Individually quick frozen ref Jester King
* Pureed fresh - pureeing fresh fruit has the benefit of extracting the fruit flavor faster. It also sinks to the bottom of the fermenter <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1172395836121962/?comment_id=1172413292786883&offset=0&total_comments=10&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Dara McMains on MTF regarding puree. 11/1/2015.]</ref>, so the problem of floating whole fruit is avoided. Puree can be difficult to rack the beer off of, and more beer may be lost compared to using whole fruit. Some brewers choose to heat pasteurize freshly made puree.