We added a hefty helping of strawberries to a blend of our red wine barrel-aged dark sour beers, resulting in this staggeringly tasty little number. Fermentation began with our house Lomaland yeast culture, but the robust sourness and heavy funk is the result of a secondary mixed fermentation featuring a plethora of Lactobacillus, Pediococcus, and Brettanomyces strains. The resulting beer is powerfully fruity, incredibly complex, and bursting with strawberry flavor and aroma.