Established in 2014, Beachwood Blendery is our sister project dedicated to small-batch sour beer production. Led by Head Blender Harrison McCabe, The Blendery embarks 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, 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 within our barrels.

Our signature beers are blended with beers that are fermented and aged in oak barrels for 12 months up to three plus years, allowing a variety of microorganisms to develop the tart, funky, fruity, and complex character. We produce beers with cultures as well as 100% spontaneously fermented beers.

These beers require patience, precision, and time—but we believe the result is well worth the wait.

Cheers,
The Beachwood Blendery Team