raspberries and peaches

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austinb

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I have a blonde ale sitting in the primary fermenting right now. I was originally going to add raspberries and then I thought it might be good with peaches too. Is there any reason not to try a raspberry peach blonde ale? Would there be too many flavors competing if I did that or should I go for it?
 
I am using pre-packaged frozen fruit and its going in the secondary where the alcohol content will kill most germs so its probably not entirely necessary. I will probably blanch the fruit in 160F water for about 60 seconds though just to make sure there aren't any wild yeasts. I've heard that pasteurizing can steal a lot of the fruit flavor though.
 

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