Fruit beers - Add in Boil, Primary, or Secondary?

Hello all,

I am new to the brew game (4 batches in) and am researching how to brew my first fruit beer. I am looking to brew a crisp, refreshing cherry beer without an overpowering flavor.

I have seen different examples of when to add the cherries to the beer: either in the boil (last 15 minutes?), primary, or secondary fermentation. Does anyone know how adding to each of these phases affects the taste of the beer? Where is the best spot to add?

Also, the plan is to use real cherries from a family cherry tree. Any comments on if this is a good idea? Extracts better?

Thanks for your help!

I asked the same thing a couple of weeks ago. See this thread.

https://www.homebrewtalk.com/f13/where-put-real-fruit-not-extract-108607/

Awesome! thanks.