No ingredient is off-limits for the infinitely creative world of craft brewing, with add-ins ranging from seasonal fruits (often wonderful) to peanut butter (always questionable). But it actually makes sense to find a wild ale turned crimson with beet juice at Crime & Punishment Brewing Co., the tiny brew cafe with a Russian theme in Brewerytown whose inventive beers are as fresh as they are on point with literary flair. For "Disturbing the Beets," brewers Michael Wambolt and Mike Paul kettle-soured a pilsner malt, then let it ferment a month with 100 pounds of juiced beets, plus the wild yeast known as