While hiking in the Bavarian Alps awhile back, I stumbled upon some wild strawberries which were a delightful trail treat. Much more intense than their cultivated counterparts, they pack a lot of flavor for such a tiny fruit, so I was wondering if I could forage more and use them in a beer. Because of their small size and because I also try to not overforage, I only harvested ~150g. This was surely not enough for a 20L batch of beer, so I decided to do a split batch instead. I brewed a SMaSH (single malt and single hop) base beer using Franconian heritage malt with wild Romanian hops, and fermented it with a wild yeast culture also from the Bavarian Alps. After primary fermentation I split the batch and transferred half of it on wild strawberries and half on wild blueberries. Once it was ready, it didn't take long to realize that even in a split batch there were just not enough wild strawberries to impart the flavor and aroma I was hoping for, and foraging much more was not a sustainable option. That was not the case with the blueberries though, which not only contributed with flavor but also with a vibrant color even at the same dosage. Following this experiment I decided to brew a full batch with just blueberries and increased the addition from 0.15g/L to 50g/L. This time I used the Weyermann Isaria 1924 heritage barley, kept the wild Romanian hops, but swaped the yeast for another wild culture this time captured at the foothills of the Țarcu Mountains in Romania. This new batch poured a deep vibrant color and was somewhat tart but also quite funky. Ideal for a hot summer day, it could probably do with even a little less alcohol, which is probably something I'd tweak for the next batch.