We took barrel aged sour beer refermented with our mixed culture of brewers yeast and native yeast and bacteria, hand-processed about 1,800 pounds of Hill Country strawberries, refermented them in an oak foudre to dryness, then naturally conditioned the beer through refermentation in the serving vessel.

Omniscience & Proselytism holds a special place for us for a couple of reasons. First, we’re lucky to be down the road from one of the best strawberry-producing places in the country — Poteet, Texas. When we’re this close to fruit this good, our job is not to mess it up. Second, strawberry re-fermentation with barrel-aged wild beer can be notoriously finicky. Our simple, traditional re-fermentation technique just seems to work out well year over year. The uniqueness of the fruit, coupled with the success of our approach, makes this one pretty special for us.