Originally Posted by Brewer_Steve
I think I'll do both.
In the meantime I'll try a wheat beer with raspberries.
Extract or grain?
The main thing is to make a clean base beer with low bitterness and no hop flavor/aroma. I'd start with something like:
4 or 5 lb wheat DME (depending on how alcoholic you want the end result)
1 oz Saaz @60 mins
Clean ale yeast (eg. WLP001)
That'll give you around 15 IBU. You want to undershoot on the OG, because you'll get more alcohol later when you add the fruit.
Wait until primary fermentation has subsided (a week or two) then rack into secondary, and add 5 lb of raspberries. It's a good idea to use frozen ones, as freezing breaks down the cell walls which makes them easier to ferment.
This will kick off a secondary fermentation. Once that is done, bottle or keg as usual. You'll get some sourness from the fruit: if this isn't enough for your taste, you can add food grade lactic acid at this point.