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* Apricots - Noyeaux, getting pretty acidic.
* Autumn Olive - This is a 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 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.
* 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.
===Usage Suggestions===