I made a Scottish Ale with cherries last year that was excellent. I could see plums working as well.
Edit: Wait, I confused plums with prunes. Ignore me, I'm clearly an idiot.
That depends on your plums. One of the cult beers in Britain that has spawned a host of imitations is Titanic's Plum Porter, and you can certainly taste the plums in that although it's widely suspected that they're using some kind of essence to boost it. And it works better in a British style where it's not being overwhelmed by too much ABV or CO2, it's better on cask. But it's now very common for British breweries to add some kind of dark fruit to their porters, whether it's damsons or whatever, and as CC hints we have a long tradition of making sloe/damson gin etc.You'll have very little Plume flavour left after the fermentation so the base style must be fairly plain and light to not overpower the subtle fruit flavour that remains.
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