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.
Funk Yeah is our gueuze inspired beer that is blended once each year using carefully selected barrels ranging from 1 to 3+ years old. We hold nothing back to make this blend each year using beer made with house culture, spontaneous beer and wort that was in the coolship and then pitched into to find the perfect blend of acidity and character. Funk Yeah 2019 is the second blend. Over an entire week around 100 barrels and several puncheons were tasted through and narrowed down to less than 10. The final beer is a blend of barrels ranging from 15 to 43 months old and 27 months average age and showcases the best of our barrels. These choice barrels and decisive blending created a beer that has amazing depth,complexity and drinkability. The aroma is deep with funky earthy tones and a slight salinity. On the first sip soft acidity carries the aroma forward with earthy aged hops, slight stone fruit character along with a sense of nuance and age. It finishes dry with a pleasant but slight lingering acidity and a touch of oak.
Funk Yeah Apricot is our gueuze inspired beer that is re-fermented with apricots. We carefully selected 1,2, and 3-year-old barrels inoculated with our culture and a few barrels from our spontaneous program to find the perfect blend of acidity and character. California grown apricots are added at the very peak of ripeness to re-ferment and preserve the best qualities of the apricots. Vibrant yellow in color with lacing foam brings you into bright, deep and intense apricot aromas with underlying earthy funk. Sweet, juicy, mouthwatering apricot upfront finishes dry with hints of aged hops and funk in the finish.
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
Our very first three-year blend of spontaneous beer! This batch consists of nine oak vessels ranging from 12 to 40 months old, with an average blend age of 21 months. This is an important mark for our Lambic/Gueuze-inspired beer project and another step towards our understanding of blending and spontaneous beer. On the nose is classic funk, earth, hay, stone fruit, and citrus peel. On the palate is pleasant acidity, complex, funky fruitiness and a slightly dry finish with a touch of oak. This is one of our favorite blends to date.
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.
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.