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* 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 Rae 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.
* Aseptic puree - Same as "Pureed Fresh", but has already been pasteurized. This is usually the case for commercially available puree. We recommend [http://www.oregonfruit.com/specialty-fruit-products Oregon Specialty Fruit] or [https://www.perfectpuree.com/ The Perfect Puree] for quality commercial puree. These purees often have antioxidants such as citric and absorbic acids, cane sugar, and other juices added to them <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1308527842508760/?comment_id=1308584599169751&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Ehren Schmidt about Perfect Purees having cane sugar and acids added to them on MTF. 05/18/2016.]</ref>. Check the ingredients list of any product before ordering it. Much like fresh purees, aseptic purees or pulps may result in a fair amount of volume loss at packaging, and some puree making it into the final package can be problematic for gushing <ref name='Adi mango pulp discussion'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1234801133214765/ Adi mango pulp discussion]</ref>. See the [http://www.oregonfruit.com/fruit-brewing/category/brewing-with-fruit/brewing-faq Oregon Fruit webpage] for tips on usage amounts and how to use puree for brewing (they recommend 1/2 to 2 pounds of puree per gallon of finished beer).
* Concentrates and extracts - Concentrates can lose aromatics due to the process, and are generally not as recommended. Some However, some manufacturers such as Kings Orchards uses a process that reintroduces the aroma back into the concentrate <ref name="kohlmorgen">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/?comment_id=1168045469890332&offset=0&total_comments=25&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Kyle Kohlmorgen on MTF regarding fruit. 10/23/2015.]</ref>. Other manufacturers have been reported to produce high quality concentrates, such as Coloma. Some brewers use concentrates/extracts blended with puree or whole fruit. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1955721414456063/ this MTF thread] for a discussion on the benefits of using concentrates.
* Juice - Make sure there is no sugar or preservatives added <ref name="kohlmorgen"></ref>. R.W. Knudsen and Lakewood Organic brand juices have been recommended if available <ref name="Coffey_pomegranate">[http://www.alesoftheriverwards.com/2015/11/pomegranate-margarita-gose.html Pomegranate Margarita Gose. Ale of the Riverwards Blog. Ed Coffey. 11/13/2015. Retrieved 11/19/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1247842675243944/ MTF Thread on Lakewood Juice. 03/07/2016.]</ref>. Juice ferments out faster than whole fruit. This gives the advantage of being able to add a little bit at a time to the secondary fermenter, and being able to add to taste.
* Dried/Dehydrated - Make sure they are oil and sulfur free. Oils can be considered a processing aid, and don't have to be listed on the ingredients list.