TASTING ROOM HOURS: THURS/FRI 5PM-10PM, SAT 2PM-10PM AND SUN 1PM-7PM | CHECK OUT THE BLENDERY BLOG HERE!

BLENDERY HOUSE BEERS ON DRAFT

BLENDERY HOUSE BEERS

CAREFUL WITH THAT APRICOT, EUGENE

Fruited Lambic-Inspired Ale

CHAOS IS A FRIEND OF MINE

Lambic-Inspired Ale

INTO THE GREAT UNKNOWN (MOSAIC EDITION)

Dry Hopped Lambic-Inspired Ale

MULTI BARREL EXPERIMENT: BLACKBERRY BROWN

Foudre-Aged Belgian Brown

MULTI BARREL EXPERIMENT: OLD FASHIONED

Bourbon Barrel Aged Belgian Brown with Brett and Cherries

PROPAGATION SERIES 1.0E6

Foudre-aged Belgian Brown

PROPAGATION SERIES 2.6E5

Saison

PROPAGATION SERIES 5.2E5

Berliner Weisse

PROPAGATION SERIES INFINITY

Tart Farmhouse Ale

PROPAGATION SERIES OMEGA

Tart Farmhouse Ale

SINGLE BARREL EXPERIMENT: PASSION FRUIT INFINITY

Tart Farmhouse Ale w/ Passion Fruit and Simcoe and Galaxy Hops

SINGLE BARREL EXPERIMENT: STRAWBERRY DE PROVENCE

Fruited Lambic

INSTAGRAM

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.

Cheers,

The Beachwood Blendery Team

OUR HEAD BREWER AND BLENDER

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.

OUR LABELS

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.

THE BLENDERY

247 N Long Beach Blvd
Long Beach, CA 90802

@The_Blendery