The second iteration of the Eugene series. One year old barrels we’re chosen a few months ago and aged for 8 weeks on apricots. We then chose the best barrels, blended them together, and bottle conditioned with wine yeast for over 3 months. The result is a beer exploding with aromas of dried apricots backed up by our house funk. Pleasantly acidic with a clean fruity finish, it is an exciting addition to our line up of fruited beers.
‘Chaos is a Friend of Mine’ is the result of blending barrels of our base beer to produce the flavor profile of a Belgian Lambic. We begin with a traditional grain bill composed of pilsner malt and raw wheat, which is then boiled for an extended amount of time with aged hops. The wort is then fermented and aged in neutral French oak barrels with our diverse house culture. Chaos ensues from the countless strains of yeast and bacteria fighting for dominance, and after 9 - 14 months in the barrel, we introduce the power of blending to bring order back, ultimately creating a beer that's greater than the sum of its parts. Funk takes center stage in this brew, with notes of barnyard, stone fruit, and aged hops. A balanced and clean acidity make this beer tart, yet extremely palatable, with a full body and crisp dry finish.
Into the Great Unknown is our dry hopped series of ‘lambic inspired’ beer. We start out by blending 9-14 month old barrels, then dry hop in the blending tank with a specific variety of hops (in this case Mosaic), and bottle condition with wine yeast for at least three months. Aromas of tropical fruit from the hops blend nicely with the funk and acidity of the underlying blend.
Beachwood Brewing ended up with two extra freshly emptied Heaven Hill bourbon barrels and asked if we wanted them over at the Blendery. We had some left over Belgian Brown with Brett that had aged in our Hungarian Oak foudre and decided to experiment. After spending 6 months in the bourbon barrels we tasted them and decided the beer needed some fruit to back up the strong woody and boozy characteristics. We added 120 lbs of fresh rainier cherries from Murray Family Farms. After two months on the cherries we blended the barrels and force carbonated. Reminiscent of an Old Fashioned, cherry pie, and s'mores. The outcome is unlike anything else we've done at Beachwood Blendery so far.
Propagation Series Infinity marks the last beer in the Propagation Series, and part two of what we are calling the ‘transitional beers’. Infinity is a tart farmhouse ale, blended using 9-12 month old barrels, and dry hopped with Simcoe and Galaxy hops. Bright fruity hops aromas dominate the nose, balanced by medium acidity and notes of barnyard and aged hops. We wish we could drink this beer forever.
Propagation Series Omega is one of two ‘transitional beers’ that mark of the end of the Propagation Series and a move toward a new brand for the Blendery. Meeting halfway in the middle of Brett Saison and ‘lambic inspired’, this tart farmhouse ale has medium acidity with notes of barnyard, fruit, and aged hops. Balanced and refreshing, yet also deeply complex.
Passion Fruit Infinity is our first experiment in blending two already packaged beer--'Propagation Series Infinity' and 'Careful with that Passion Fruit, Eugene'. The Simcoe and Galaxy hops pair perfectly with the passion fruit and create a beautiful beer with lots of tropical fruit aromas, and slightly funky, tart and refreshing.
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.