So about two months ago I brewed a Belgian strawberry wheat. I steamed the strawberries before adding them to the fermenter. 4 lbs of strawberries for the 5 gallon batch. I wanted it to be heavy on the strawberry side. I never noticed any pellicle during the fermentation, but it's very possible some bacteria was introduced from all those berries. I just popped a bottle last night, at to my (good) surprise, it was pretty tart! Now this is likely due to all the strawberries, but could possibly be from some bacteria. I now have the dilemma of drinking them now or hiding them away for a while to see what develops. Thoughts?
Side note: I've yet to brew a sour, but I love them and plan on diving in to brew some this winter. Just bought "Wild Brews" but haven't started reading it yet.