From the mind of our bar manager Square
Chaos is a Friend of Mine is a beer brewed in the pursuit of mimicking the flavors and aromas 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. The chaos from the many different organisms and countless different strains competing for dominance takes off, 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.
Cherries and rye base beer, a favorite among many returns after three years as Cherry and Rye. This blend is a throwback as well as a example of the evolution of our blending program at Beachwood Blendery. A blend of 12-16 month old rye base beer was put on 2.25lbs/gallon tart cherries giving this beer a deep red color with orange highlights in the curves of the glass. The nose is equal parts house funk, cherries, and earthy rye. The first sip is a rush of cherries carried across the tongue by the semi full body provided by the rye malt and balanced by mild acidity. The finish is slightly dry with notes of leather, oak, cherries and classic funk.
Belgian-style sour ale fermented and aged in oak barrels and dry hopped with ex-598 hops. The ex-598 hop is a major flavor component to this blend and unfortunately the hop was pulled from the earth and left us with no choice but to make this the very last batch of Fortune Favors the Funk. Fortune Favors the Funk has been a special beer for us; it was our first collaboration blend, lambic inspired beer and the beginning of what we were looking to achieve here at Beachwood Blendery. We couldn't be more proud of this beer and extremely grateful to have our talented friends at Sierra Nevada be part of each blend and sharing their knowledge, palates, good company and of course the funky and unforgettable ex-598 hops. This blend has an amazingly complex aroma; funky floral vibes, hay, citrus, stone fruit and a touch of salinity. Surprisingly fruity and citrus notes up front with a balanced bright lemon acidity and slightly bitter and dry finish. This beer will be something slightly different every time it is opened and will age beautifully for many years to come.
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
Plums and Petals is a blend of one year lambic-inspired beer re-fermented on three different varieties of plums and infused with jasmine flowers and green tea. The beer pours a pinkish red with fine white bubbles. The aroma is juicy plums with sweet floral notes and a complex earthiness. On the palate the beer is satisfyingly tart with layers of texture across your tongue with mouthwatering acidity, slight tannic tea notes and a lingering sweet plum 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.
The Dream is a beautiful and complex blend of tropical flavors and aromas. We refermented each of the five fruit components on our one year old lambic inspired base separately to carefully bring each component together in delicate balance. Vibrant glowing orange in appearance, massive fruit aromatics literally spill from the glass in waves with each of the fruits flowing into the next. On the palate bright sweet tropical flavors and satisfying acidity is followed by a dry finish and classic blendery funk.
Gueuze Inspired Sour Ale Spontaneously fermented and aged in oak barrels Blend of 1, 2 & 3-year old barrels
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.