Anyone have their opinion on using fresh fruit, cooked down fruit, frozen fruit, freeze dried fruit? In pastry, I like to use freeze dried fruit, the natural flavor is more intense without having to add any additional liquid. I brewed a chocolate milk stout that I want to add the cherry and...

Do you guys suggest boiling with fruit or just adding a tincture with the fruits and adding at bottling? Most beers brewed with the fruit gets lost in fermentation. Anyone had any success with tinctures over fruit additions?