Best way to kill off yeast?

[Triggs1980]

Hi All, apologies if someone has previously asked this question. I wasn't sure what to search.
I want to brew a Cherry Wheat Beer but, rather than having a sour cherry, I'd like a sweet one! I was wondering if I made a base Heffeweizen and fermented it out, could it then be pasteurised before blending with a cherry syrup?
My obvs concern with mixing cherry at any point is that the yeast will devour the sugars, make a sour and high ABV which I'm not looking to do. I want something slightly sweet but not taste of sweetner and bursting with cherry flavour

TIA

Allen

 

[day_trippr]

https://beerandbrewing.com/dictiona...eat French,canned beers throughout the world.
From the article it appears holding beer at 140°F for 15 minutes will provide an industry standard pasteurization level...

Cheers!

 

[Velnerj]

M suggestion is just to make a great heffewizen on its own. Don't bother with pasteurization. Add in your cherry syrup when serving to your glass. This way you can have regular or cherry flavored heffewizen. And you can play with the syrup a bit to find the best ratio.

 

[Jag75]

Using a puree or frozen fruit doesn't add as much abv as you think. It's basically neglegable because your adding water as well. I've never pasteurized, but I've used fruit in sours and non sours. I would go puree, cherries or cherry flavor from Amoretti or other brand that has good feedback.