We don’t add fruit (or fruit flavorings or concentrates for that matter) to filtered and pasteurized beer at packaging time to make what amounts to a beer cooler. Rather, we incorporate the fruit into the fermentation, so that wild yeast and souring bacteria can transform the fruit flavors into something that’s greater than the sum of the parts. For instance, think about the difference between grape juice and wine. Why are the two so different from one another? It’s because the grape juice has been fermented by living microorganisms. We apply the same principle to the use of fruit in our beer.