I've got a 3lb. can of raspberry puree that I had as a backup option when brewing an oatmeal blackberry stout. (blackberry puree was back-ordered, but can I got it in time to add to secondary). I'm now wondering how to use the raspberry. I currently have on hand ingredients for a honey kolsch, including WYeast 2562. I understand that this yeast has a little bit of lactic acid tartness, so I figure that doing a raspberry kolsch is an option, almost like a fruit lambic kind of thing. Option 2 is to save the puree for a wheat beer, maybe with and American wheat yeast. Another thing I was wondering about is the suitability of WYeast 1007 German Ale for a fruit wheat beer (though I should probably be posting the question in the Yeast section).