A classic in our line up of stone fruit beers ‘Careful with that Peach, Eugene' is made with over 3 lbs per gallon fresh local peaches from both Regier Farms and Sunny Cal Farms. Glorious aromas of juicy ripe fruit gets your mouth watering before you take your first sip. Solid acidity and our house funk partner nice with big flavors of fuzzy peach. Sweet and full bodied with a tart finish, leaving you immediately wanting another sip.
'For the Love of Guava' is a unique collaboration we did with our friend and computer guru, David Kasprzyk. He and his wife Katie have a humongous guava tree in their backyard, and each year can barely keep up with how much fruit it produces. This year we decided to partner up again and put those guavas to good use in one of our beers. Big tropical fruit in the aroma with that unmistakable guava character. Fruit dominates the beer with hints of house funk and acidity shining through. We love this fruit!
Frambiek is a very special collaboration blend we did with our good friends at Homage Brewing. For this beer we decided to pay homage to some of our favorite lambic breweries, and create a blend of Framboise and Kriek. 3 Fonteinen does this in a beer called Hommage, and Cantillon used to blend a small portion of Kriek into their Rose de Gambrinus pre 2005. In our blend we went 50/50 with barrels containing either 2 lbs per gallon Michigan grown Balaton tart cherries or 2 lbs per gallon frozen red raspberries. The result is an elegant blend of the two styles. Big berry aromatics unfold, with both fruits detectable with a slight edge toward the raspberry. Mouthwatering flavors send you back into cherry-land, as a bold acidity grips your senses, yet leaves your palate clean. You’re left trying to decide which fruit was more dominant, but then realize it doesn’t matter as you just enjoy the blissful experience.
Belgian-Style Sour Ale Aged in gin barrels. One year lambic-inspired beer was put to rest in French oak wine barrels that previously held late harvest Semillon wine followed by Blinking Owl gin for a duration. We received these amazing barrels and selected two lambic-inspired barrels that contained beer with balanced profiles of funk, acidity and fruitiness to ensure that the gin and barrel character could be well integrated. We aged our beer in these barrels for around six months before extracting character we wanted out of them before bottling. We’ve never seen a beer change so much during conditioning and go through so many phases over nearly a year but surely has been worth it and created a unique beer full of flavor and texture. The nose is candied lemon peel, lavender, rosemary and undertones of golden raisins and funk. Upfront on the palate is the botanical gin notes and lemon zest that leads into the mid palate of white wine, sweet apples and pear. The beer finishes with classic lambic-inspired funk, dried apricot, oak tannins, light acidity that fades into a clean finish and a touch of warmth.
This blend is an expression of both Beachwood Blendery’s and Horus Aged Ales cultures. A single batch of 6 oak barrels of lambic-inspired base were fermented and aged in barrels for two years before being blended. The extended aging created amazing nuance in all aspects giving this beer amazing flavors, aromas and textures reminiscent of the gueuze beers that inspired it.
This is our second collaboration blend with Garage Project, some of the nicest and most creative and inspiring people in the industry. This time around Dave Bell their head brewer came by to do spontaneous brew with us in February 2018. Garage Project had been playing around with the idea of using fruit and the microbes found on them to create beers, we were intrigued by this to say the least. With that idea in place we decided to brew a batch into the coolship first, let the wort cool overnight and add a small splash of loquats to each barrel and let things happen. After two years Dave was able to swing by on his trip across the states and taste the barrels from that batch. Out of the six we selected two of them that stood out as being special and unique from the others and decided to package them together as they were. This is a beer you want to drink slowly and spend some time with it as you’ll notice it open up as it warms bringing out a wild array of different aromas. Upfront aromas are lemon and orange peel, melon and funk shifting into aromas of mint, honeydew melon, guava and light sage. The flavor is dried apricots, melon, lemon, oak and funky lambic-inspired flavors with mild acidity, oak tannins and a long lasting stone fruit finish.
Strawberry Provence has quickly become a Blendery favorite! A blend of one year old lambic-inspired base beer, aged on three pounds per gallon of whole frozen strawberries for two months, and a touch of Herbes de Provence added right before packaging. With big jammy strawberry aromas, there's no mistaking what fruit we used in this beer. Sweet, tart, and funky, with slight notes of fresh herbs on the finish that compliments that juicy strawberry character.
Beachwood Blendery is a small batch beer producer established in 2014 by the same creative minds behind the award winning Beachwood Brewing. Beachwood Blendery has embarked on an undoubtedly geeky quest to recreate the Lambic style beers of Belgium. Our beers are produced using ingredients, equipment, and brewing methods that are both steeped in tradition and admittedly modern.
The more traditional methods involve the use of un-malted wheat, aged hops, a koelschip placed in the rafters, spontaneous fermentation, neutral French Oak wine barrels and puncheons.
The modern approach uses non-traditional ingredients, including unconventional grains and tropical fruit, and involves keeping a mixed house culture constantly propagating and developing in our incubators.
All of this occurs in our custom-designed barrel room, built to mimic the daily temperature and humidity fluctuations of a Lambic brewery in Belgium.
The first beers produced by Beachwood Blendery, aptly named 'The Propagation Series', were variations of Brett Saison and Berliner Weisse brewed and blended to test how the different yeast and bacteria performed in the Beachwood Blendery environment. The results of this experiment have been factored into what have become Beachwood Blendery's signature Lambic-inspired beers. These core brands all involve beer that has been fermented and aged in oak barrels for 9 months to 3 years with a wide variety of microoganisms, that shape the tart, funky, and complex flavors we've come to desire. Yes, these beers take an exceptionally long time to develop, but we think that it's well worth the wait.
The Beachwood Blendery Team
Ryan Fields is an exceptionally talented and creative brewer whose working knowledge of brewing comes from his time spent with some of California’s most acclaimed breweries. Ryan’s introduction to brewing began at Lost Abbey in San Diego, where he was able to work with one of the nation’s most prolific barrel programs. Under the tutelage of Tomme Arthur and crew, Ryan went on to develop a great understanding of funky, sour beers. After four years with Port Brewing / Lost Abbey, Ryan took the position of Head Brewer for Pizza Port San Clemente. It was here that Ryan started to not only perfect his craft of brewing, but also experiment with his own small barrel program. In 2014 Ryan joined the Beachwood Blendery project to become the Head Brewer and Blender, and the match couldn’t be any more perfect. Alongside his practical experience, Ryan brings with him a degree in physics, an intimate understanding of yeast and bacteria and his mighty banjo.
Beachwood Blendery labels are developed in collaboration with one of our longtime favorite artists, Thomas Campbell. Thomas, an acclaimed international artist and filmmaker, splits his time creating at his studio in Northern California and traveling the globe partaking in exhibitions and filmmaking. His artwork will be featured prominently throughout our core line up of Lambic-Inspired Ales.