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====Other Alternative Processing and Fermentation Methods====
* Jamil Zainasheff recommends fermenting the fruit into a fruit wine using a ''S. cerevisiae'' strain in a separate fermenter. Doing so allows for a fast fermentation since fruit consists of mostly simple sugars, and allows the brewer to blend the fermented fruit wine into the finished beer at the desired proportions. This reportedly can produce "brighter" fruit character than fermenting fruit in sour beer for a longer period of time. The fruit would have to be in liquid format, and high sugar fruits such as wine grapes might need to be diluted with water first in order to ensure a quick fermentation. See comments by Zainasheff in [https://www.facebook.com/groups/MilkTheFunk/permalink/4183221418372707 this MTF thread] for more details.
* Caramelization of fruit juices, smoking, spontaneous or kombucha based pre-fermentation, and other culinary inspired methods can also be used to help transform fruit. Paradox Beer Co's Pineapple Upside down sour was created using a candi syrup created from pineapple juice raised to a PH of around 6 with baking soda to increase the maillard effect and provide a more intense long lasting caramelized flavor <ref name="Airman_MeadHouse" />.