Usually when I make my raspberry ale, I thaw the frozen berries and then heat to just below boing for a few minutes with a little water if necessary. But, for this batch I was in a rush and used the excuse that it had enough alcohol that it would be fine. I've never seen anything definitive that you should boil the fruit, pasturize the fruit or just chuck it in. Might not be a bad idea to heat the cherries up and pasturize them. This is an expensive brew and long wait to risk it. Heating may also add more pectin and create haze, but that's not something I worry about too much yet. Looking forward to trying this one again next year with just cherries and the Westmalle yeast. Thanks WissaBrewGuy for the link.