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.
A blend of 1, 2, 3, 4-year old Lambic-inspired base beer. Bottle & keg conditioned for 10 months. This blend was created with 50% of our 2021 Funk Yeah Blend and two extremely exceptional 4-year old barrels that make up other 50% of the blend. The aroma is rich and deep with beautiful French oak spice, stone fruit and funk. On the palate, flavors of dried apricots and white wine are complimented by citrus peel and funk with a pleasant acidity and round texture. The finish is long and complex with stone fruit, spice and slight minerality lingering on the palate.
A spontaneous gueuze-inspired blend with peaches, why not!? We’ve started having a bit more success with our spontaneous beer program, and this year we’re able to blend a batch of three-year spontaneous beer and age it on the best peaches of the season. We held on to the blend for weeks waiting for the perfect peaches, and the result is an intensely peachy, bright, balanced, and super delicious beer.
Lambic inspired base beer refermented in oak barrels with Pinot Grigio juice, Candy Snaps grapes, raspberries & blueberries and bottle conditioned for 6 months. This is the first time we’ve packaged a beer using grape juice rather than whole grapes. The result is a beer that has a crisp dry texture and less tannins but maintains the aroma and flavor of the grapes. The aroma of this beer is very fruit with notes of pear, apple, raspberry, floral notes, spun sugar and white wine. The flavor is very reminiscent of sparkling wine with crisp fruity apple notes with fresh raspberry undertones, blueberry skins, pleasant acidity and a touch of oak and alcohol warmth.
Belgian-Style Sour Ale with Grenache grapes, strawberries, peaches, and citrus. Lambic inspired base beer 12-16 months old. The blend was refermented on Grenache grapes for three months and peaches and strawberries for two months. Cara Cara orange peel and lemon peel was added for a week before packaging and then keg conditioned for 6 months. This blend has aromas of strawberry, raspberry, stone fruit, and a beautiful fruitiness from the Grenache grapes, with soft citrus underneath. The flavor is of jammy strawberry, dark berries, plums, citrus and notes of oak and earthy minerality in the background. This sparkling beer has intense fruity character balanced by very soft acidity, a medium body and light tannins.
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.
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.
247 N Long Beach Blvd, Long Beach, CA 90802 | Ph: 562-436-4020