Made Northern Brewer's Kinderweisse Berlinerweisse earlier this year; it's gotten EXTREMELY Bretty, fermented down to around 1.010 or 1.009 or so, from 1.031, and is pretty dry. However, at 2.99% abv, there's NO flavor profile other than Bretty funk. That being the case, it's pretty one-dimensional. The lactic sourness may kick in eventually, but as per reviews of the beer, it may not. To make this more interesting, I thought about racking it onto fruit. I have 2-3 pounds of frozen, store-bought (i.e. prepped) whole strawberries and a pound or two of sour raspberries (frozen) from my parents' garden. I've never used fruit in a beer. Do I just dump the fruit in a carboy and rack the beer over? Any advice would be much appreciated!