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.
A complex blend of fruit leads the aroma with blackberry, figs, raspberry and cherry with light undertones of vanilla, oak and earthy funk. The flavor is an expression of what the aroma suggests with intense cherry notes, fig, and oak carried across the palate by a slight acidity and warming alcohol with some of the funky lambic-inspired notes gently appearing in the background.
The aroma of this beer is amazing with intensely deep concentrated cherry notes at the forefront with subtle cinnamon and funky lambic notes layered underneath. The flavor of the blend is very cherry forward with subtle oak and funky notes softly blended in. The texture of this beer is subtle with most of the acid coming from the cherries themselves with a slight bitterness and minerality from the beer itself.
Inspired by the unique flavors of Mexican candy, Dia de Los Mangos is a blend of one year old barrels aged on mango and tamarind for 8 weeks and infused with Ancho, Aleppo, Aji Amarillo, Guajillo, and Habanero Chili. Aromatics of chili dominate while mango and funk ethereally float through your olfactory. Tropical fruit flavors follow backed by a solid lactic acidity, finishing spicy while staying pleasantly drinkable. A unique beer to say the least.
Funk Yeah Boysenberry 2019 is a carefully selected blend of one,two and three-year-old barrels re-feremented on boysenberries. We selected barrels that would stand up to the intense jammy character of boysenberries and fruited at a slightly lower rate to maintain a balance. Appearance : Deep violet red Aroma : Subtle funk, boysenberry Taste : Jammy boysenberry, balanced acidity, funk and aged hops and an oaky vinous finish
This is our third three-year blend of spontaneous beer! The 2020 blend consists of nine oak barrels ranging from 16 to 41 months old, with average blend age of 20 months old. Blending this beer each year is one of our favorite things to do and gives us a chance to apply the experience and knowledge accumulated over the last few years and focus it into a single blend. The aroma is complex with earthy funk, earth, hay, apricot, apple and light oak. Flavors of overripe stone fruit, aged hops, funk, slightly salty minerality that is supported by a pleasing acidity balanced by a medium body and touch of bitterness.
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
Harrison McCabe joined the team in 2014 and helped build the Blendery program and profile alongside Ryan till he took over the reins in 2018. He is now responsible for the hundreds of barrels and leading the quest to uncover the mysteries of Lambic-style beers. Harrison remains a student of all things sour beer and through chaos, patience and bending space time he is ensuring the future of funk at the Blendery.