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Another method would be to add the fruit earlier on during the aging process. This can help extract more from fruit skins or seeds, but some of the more delicate aromas and flavors of the fruit could age out of the beer in that time. For example, Belgian kriek style beers are sometimes aged on cherries for 6-12 months, which is believed to be the time required to fully extract character from the cherries and pits <ref name="raf_cherries" />.
A combination of adding fruit earlier on in the fermentation, and then again after the beer has matured is another technique that brewers have used. For example, The Lost Abbey's Framboise de Amorosa is aged in a wine barrel for a year and during that time receives three separate additions of raspberries <ref>[http://lostabbey.com/beer/framboise-de-amorosa/ "Framboise de Amorosa". The Lost Abbey website. Retrieved 07/26/2017.]</ref>.
For how long to age the beer on fruit, see [[Soured_Fruit_Beer#Aging_Vessels_and_Refermentation|Aging Vessels and Refermentation]] and [[Soured_Fruit_Beer#Usage_Suggestions|Usage Suggestions contact time]] below.