Awhile back I brewed up an American Blonde Ale to test my fermenters that had housed infected batches. The resulting beers were mixed and soured with different dregs and such. After some time had passed I split the batches into 2 5 gallon carboys and added mangoes and mango juice to one, leaving the other one plain for a later addition of fruit. Just a few weeks ago we returned from a long trip to California to find an abundance of blackberries on the large bush that has overtaken an entire fence in our back yard. We were able to pick nearly 6# in one evening, and still had tons left that we were unable to get to that day. Seeing that we didn't need that many berries, I decided to split off 4.33# of blackberries into the plain sour batch. After dropping some in, one-by-one, I tried pulverizing them in my hand, and this too caused too much splashing, so I blended them up in the blender and poured it through my funnel with a tube on the end that was under the surface, cutting down on aeration. The beer is a deep purple with chunks of blackberry floating around and a very broken pellicle on top. Honestly, it looks like a giant version of the starter I did about this time last year from the same blackberry bush to make the Lambic I am going to bottle soon. Between the two carboys I should have about 4+ gallons of Sour Blackberry Blonde and nearly 5 gallons of Sour Mango Blonde come next summer.