'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.
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.
Raspberry is one of the quintessential fruits used in traditional sour beer. It’s bright aroma and juicy flavor hold up amazing well, and translate seamlessly into beer. ‘Framboise’ is our take on the traditional style, blended from one year old lambic-inspired barrels and combined with a mix of frozen red raspberries at a rate of 2 lbs per gallon. The beer pours a deep red color, bright and brilliant, with effervescent carbonation. Aromas of fresh raspberries overwhelm the senses followed by juicy, tart, and funky flavors that exist in perfect balance.
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
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.
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.