How do I add fruit flavor to a homebrew recipe?

This is an interesting experiment to do. One of our close friends did a test with raw raspberries and entered them into a competition to see what the results would be. He chose a fairly neutral beer to start with, we wish he did an American Wheat, but he chose a brown ale instead. He used the Raspberry fruit flavoring, Raspberry puree, and fresh Raspberries. He brewed a 10 gallon batch of the beer and split the batches into 3 carboys. He added the puree (a little less than one can to 3 gallons) right to the carboy as it is sterile in the can, he froze the fresh raspberries and then let them thaw then blanched them quickly to kill any bacteria (the ice that forms punctures the cell walls of the fruit to let the yeast in) and let the last one ferment without anything. He then added the flavoring to that one when he bottled. The results: Fresh fruit - had the least Raspberry character to the finished product. Also had a lot of issues with the seeds and some off flavors due to the seeds themselves. Puree - Most complex flavor, no off flavors as there are no seeds, but didn't taste like raspberries per se as when you take the sugar out of a fruit (fermentation) the flavor changes a lot. Great beer, didn't have a real raspberry kick though. Flavoring - The most like raspberry flavor in the wheat. Not a real complex flavor, but tasted just like raspberries in a beer. We suggest blending fresh fruit and puree after fermentation to get the best of all worlds. If you need more aroma, add a hint of fruit flavor extract.

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