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edits
Changes
→Specific notes on select fruit varieties
* 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.
* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.
* Strawberry - The It is thought that the seeds are thought to might carry a lot of p-coumaric acid, which can transform into 4-vinylphenol and 4-ethylphenol in the presence of ''Brettanomyces'', which tastes like plastic. Some people advise to juice have had luck juicing strawberries and remove removing any seed or vegetal material (or using strawberry juice) to avoid plastic flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1300991233262421/?comment_id=1301153443246200&reply_comment_id=1301956473165897&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Discussion with James Sites on MTF regarding strawberries and 4EP precursor. 05/09/2016.]</ref>.
* Tamarind - Provides an umami flavor that some people might not like <ref name="MTF_Thread"></ref>.