Using Sour Fruit???

[toolboxdiver]

Not sure if this is the right place but I wasn't sure where to ask this question.
I reciently started lacto fermenting fruits and vegetables and was wondering has anyone made a sour beer using lacto fermented fruit? Curious when to add it during the mash and then sour the mash or add the fruit that has already soured into the secondary to see how that goes. I am leaning towards the second but cannot find any info on doing it.
Thanks for the help

 

[RPh_Guy]

Brewing sour fruit beer is pretty simple:

• Make wort with no hops.
• Pitch your ale yeast together with L. plantarum.
• Ferment at 65°F or above.
• Add fruit when fermentation dies down. To avoid wild yeast contamination, heat pasteurizing the fruit is recommended.
• Let that ferment.
• Add dry hops or hop tea if desired.
• Package as normal.

Cheers