Some years ago I had made a thread on here about cloning Lagunitas Aunt Sally: https://www.beeradvocate.com/community/threads/aunt-sally-clone-how-to-sour-for-dummies.553597/ The resulting beer was great and over the years I've done some tweaking away from Aunt Sally, and now its a dry-hopped kettle sour I call Noetherian Sour. Its a simple partial mash with 2-row and Light DME, hopped to about 20 IBU, kettle soured with Goodbelly StraightShots, fermented with various yeasts, and finished with various dry hop blends. This time I was thinking about adding some kind of berry, and doing a more fruited kettle sour after being inspired by a new release from my local brewery Captain Fatty's called Plumdemic. My question is, should I completely forgo my usual dry-hopping regimen for this one? How does dry-hopping mesh with fruit additions? Should I do my usual but add fruit, switch to some flame-out additions and do that instead of dry-hop, or remove all the hops? I called the brewery and they don't use any hops even bittering for Plumdemic-- not that I'm trying to clone it, but just for what its worth.