With Berry Relativity we used 2.5 lbs per gallon of raspberries and boysenberries that created a deep violet red beer with a wispy pink head. The aroma overflows from the glass with bright tart raspberries and intense jammy boysenberry notes that are satisfying and inviting with just a hint of blood orange zest and earthy funk beneath. The flavor delivers what the aroma promised with amazing berry flavors and just the right amount of mouth watering acidity for balance.
‘Chaos is a Friend of Mine’ is the result of blending barrels of our base beer to produce the flavor profile of a Belgian Lambic. We begin with a traditional grain bill composed of pilsner malt and raw wheat, which is then boiled for an extended amount of time with aged hops. The wort is then fermented and aged in neutral French oak barrels with our diverse house culture. Chaos ensues from the countless strains of yeast and bacteria fighting for dominance, and after 9 - 14 months in the barrel, we introduce the power of blending to bring order back, ultimately creating a beer that's greater than the sum of its parts. Funk takes center stage in this brew, with notes of barnyard, stone fruit, and aged hops. A balanced and clean acidity make this beer tart, yet extremely palatable, with a full body and crisp dry finish.
'Come in Grape, Your Time is Up' is a seasonal series based around the grape harvest. In fall we collaborate with various wineries to create beers that blur the lines between wine and beer. In this version we partnered up with Castoro Cellars from Paso Robles, CA and used late harvest Muscat grapes. We first created a blend of one year old lambic-inspired base beer, then let that beer sit on whole grapes for 8 weeks to go through a secondary fermentation. This golden beer has sweet perfumy and floral aromas reminiscent of a desert wine. The flavor is tart and crisp with some tannic and oak qualities, finishing fairly dry with a lingering fruitiness.
'Come in Grape, Your Time is Up' is a seasonal series based around the grape harvest. In fall we collaborate with various wineries to create beers that blur the lines between wine and beer. In this version we partnered up with Castoro Cellars from Paso Robles and used late harvest Zinfandel grapes. We first created a blend of one year old lambic-inspired base beer, then let that beer sit on the whole grapes for 16 weeks to go through a secondary fermentation and flavor extraction. The beer has a beautiful deep purple color with notes of fruit and funk in the nose. Bold tannins from the grape skins and an assertive yet balanced acidity really give this beer qualities similar to a bottle of red wine, while also letting our house character shine through reminding you that you are actually drinking beer.
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.
Earthbound Misfit is a little bit of an outcast when it comes to our normal line-up. For the most part, all of our beer come from the same lambic-inspired base beer but for this series we mix it up and use a different grain bill containing no unmalted wheat, and a large amount of malted rye. The base has a red/brown color, bready notes, and a savory-earthy quality. For this edition we added fresh cherums, a hybrid fruit of a cherry and a plum, straight to the barrel. Tart cherry skins soaked in honey on the nose with a subtle funk and a earthy spice. Medium bodied with a tart pop followed by juicy mouth watering stone fruit seamlessly in tune with the savory qualities from the rye base.
'Careful With That Guava, Eugene' 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 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.
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.
This beer takes inspiration from Umeboshi which is often translated into English as 'Japanese salt plums'. Distinct bright fruitiness and our house funk dominate the aromatics followed by flavors of juicy plum and melon. Mouth watering acidity is rounded out by the sea salt and finishes dry with a aftertaste reminiscent of sweet tarts.
Pyrus Rustique is a beautiful beer that uses a different recipe and mash profile than our typical lambic inspired beers. It contains malted barely, malted wheat, un-malted wheat and oats and is mashed slightly lower in temperature and uses a bit less aged hops. It also is fermented with a blend of both our culture and Homage’s culture which gives this beer a unique profile. This beer aged in barrels for 16 months before 165lbs of D’Anjou and Bartlett pears were added to each barrel and re-fermented for two months. Marigold flowers were steeped and added at packaging. The nose is bright pear with a slight hay note and funky earthy undertones. The flavor of sweet pears washes over the palate with a unique salivating crisp acidity. The finish is balanced with mild acidity and just enough body to carry through the sweetness of the pears followed by slight funk and floral notes from the marigold.
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.