What's a good base for fruit beers?

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http://www.sciencenews.org/pages/sn_arc98/8_8_98/food.htm][/url]
In another instance, a 24-year-old Australian woman with an allergy to alcoholic beverages found herself hospitalized with wheezing, swelling of the lips and mouth, and a near loss of consciousness after eating rock melon. Despite having developed classic symptoms of anaphylactic shock, subsequent tests uncovered no evidence that the woman was actually allergic to the fruit.
However, in probing further, her doctors learned that the particular melon that had evoked the life-threatening symptoms had tasted overripe and a bit pungent. They concluded that their patient’s melon had begun to ferment—producing alcohol. In the March 1997 Annals of Allergy, Asthma, and Immunology, Dominic F.J. Mallon and Connie H. Katelaris, describe this as the first instance of alcohol-induced anaphylaxis stemming from overly ripe fruit.

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Cheesefood said:

Did you know that there's an oil in the Mango's skin that's related to poison ivy and will cause a similar irritation in the skin?

Here's an interesting tidbit to consider when fruitbrewing:

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the_bird said:

On kind of a similar note, I've got a Brewer's Best Red Ale kit on the shelf to be brewed next weekend that I was thinking of jacking up with something extra in the secondary, not necessarily for a lot of flavor but for aroma. Don't particularly care for an overpowering fruit flavor, but a little bit of subtle aroma might be nice. Thinking maybe of some raspberry or something like that. Am I just being retahded (said in my worst Boston accent), should I wait to play around until I'm working with a wheat beer or something else real light?

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Jsin said:

If you want a great treat add a 750 ml bottle of real maple syrup after the primary fermentation. It adds a nice complexity to red ale.

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