...What Live Was

To create it, the brewers started with a base of barley malt and local raw wheat, then gave it a long boil with burlap aged hops. They fermented the wort in an oak foeder with one of the house mixed cultures before letting it age for several months in oak barrels. 

Then they transferred part of the beer onto “a massive amount” of whole, fresh, local strawberries, and set aside another portion of the brew to be conditioned on whole, fresh, local plums. Finally, they put it all together and bottle conditioned for natural, lively carbonation.