Fruits to Use (in Funky [multigrainedSaisons!)?

Originally posted by HornyDevil
Never been into fruiting or spicing my saisons. Might be cool to copitch some brett and dry hop it, though.

I, as a general rule, hate spices in saisons, as well. I was simply flirting with the idea.

Brett with a dry-hopping addition is a solid move. Many breweries take advantage of this step. I was just drinking a dry-hopped brett saison the other day I thoroughly enjoyed wherein no fruit had been involved.
I just like the flavor a subtle, barely distinguishable, addition that some stone fruits have in saisons.

Originally posted by radarsock
Kind of a tie-in to my latest homebrew post. Was wondering what fruits would best go with a multigrain saison.
Apricots in the secondary? Peaches? Definitely wanted to go with the drupe route (peach/nectarine/damson).

It will feature a white wheat/flaked wheat combo (making up 21.68%, adding them together) and 9.09% spelt malt.

Cereal mash may be useful now that I’ve upgraded my wheat bill.

My experience with apricots in brandy and nectarines in beer have taught me that you really have to think about which aspect of those fruits you want to integrate: There is the tartness and refreshing peach/apricot/nectarine quality that you get from eating the firm fruit and there is the typical nectarine/peach/apricot smell that you perceive when they become very ripe and soft. If you add these fruit when they are still a little underripe, firm and tart, you obviously get the first. This can work well in some beer styles, especially if you have some complex sugars that you want to cut. However, if you are looking for the smell of apricots or that typical peach orchard smell, then you have to be careful to only select the fruit that are actually overripe. The ones that feel like they will disintegrate the next day: use those.
In both cases, you should account for the fact that apricots, peaches and nectarines tend to have quite a high water content for the amount of fermentable sugars, although I guess in a secondary fermentation this is not overly relevant.