It's a lambic-inspired ale in a can!
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.
'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.
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 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 with a slight lingering acidity and a touch of oak.
A special collaboration blend between Beachwood Blendery and South Park Brewing. This 2019 blend is the second Herman and the Peach we have done with Scot and his team. Peach will always be a component of this beer but this year we changed up the blend quite a bit and think we made something pretty special. The blend contains four barrels that received fruit after one year and were left to sit on the fruit for an additional year; two Peach barrels, one rye base peach barrel and one nectarine barrel. Those four barrels were blended with one barrel of 1 year beer and one barrel of 3 year beer. The blend of peach and nectarine brings a complex, rich, and funky stone fruit character to the nose but with a sense of age and depth. The first sip rolls over the tongue with a wave of mouthwatering stone fruit, earthy funk and finishes dry with hints of oak.
Wild foraged Vermont apples went straight from trees into the press and then were allowed to naturally ferment using native yeast in early November 2016 as part of Shacksbury Ciders Lost Apple Project. The culture from that was sent to us after fermentation had been completed and used to to inoculate our wort in September 2017. After 16 months in barrels the beer was packaged January 2019 and left to bottle condition and age for 8 months.
Wild foraged Vermont apples went straight from trees into the press and then were allowed to naturally ferment using native yeast in early November 2016 as part of Shacksbury Ciders Lost Apple Project. The culture from that was sent to us after fermentation had been completed and used to to inoculate our wort in September 2017. After 16 months in barrels a portion of the blend was put on second use zinfandel grapes to extract a bit of color and flavor. The blend was packaged January 2019 and left to bottle condition and age for 8 months.
Blended in Collaboration with our friends from Nickel Beer Co. The idea for this collaboration was use red wine grape beer along with other red fruit components to create something wine-like and fruity. Each of the seven barrels of this blend had a sense of terroir, time and depth and as a whole created a blend that can never be again replicated. The two oldest barrels of the blend were made with grenache grape must from Le Cuvier and co-fermented with our wort and left to age for 32 months along with Timpson grapes from Raisins to BBLs. Two of the barrels were one year beer left to age on second use cherries for an additional year. The other three fruit barrels each had one year beer put on to the fruit and aged for an additional year; raspberry, pluot, cherry. The beer pours a beautiful indiscernible pink and orange color and fine white bubbles. The aroma is a vinous raspberry with notes of pie cherries and earthy sweet stone fruit. A surprisingly delicate body with lively carbonation and soft acidity brings out the grenache and raspberry notes that seamlessly becomes tart cherries, funk and a touch of minerality. The finish is fairly dry with wood tannin notes with lingering fruityness that is very satisfying.
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.