Been planning on making a pineapple kolsch beer for a long time now. Nothing like creating a delicious middle finger to the German Purity Law! Will be doing so in the spring when Pineapple is in season. Am going to chunk, freeze, thaw, puree, and add to secondary. Only thing I haven't figured out is whether I should lager FIRST then add the fruit or ferment on the fruit THEN lager? If I add the fruit first, I'm worried the flavor contribution might mellow after the 6+ week lagering period I like to utilize for my kolsch beers. If I lager in secondary first, will it be bad to then add the fruit to the carboy rather than racking the beer onto the puree? Will it be a problem to take a beer that has cold conditioned for 6+ weeks then warm it up to allow the fruit to ferment?