For this version of ‘Fruit Salad’, we had Ron Gansberg down from Cascade Brewing to help us choose just the right barrels. We had some stone fruit barrels left over from the last season, along with some other interesting barrels to pick from. We ended up blending barrels that had apricot, nectarine, and second-use guava, along with a barrel filled with base beer that was brewed with Jasmine rice. Juicy stone fruit dominates, with apricot and nectarine shining through the most, followed by that classic guava character and a touch of funk. Solid acidity all the way through leaves your mouth watering, and slightly coats the tongue. Full bodied but also light on the finish and refreshing.
Careful with that Passion Fruit, Eugene is back for a second time! For this beer we take a blend of 9-14 month old barrels, add Passion Fruit for one month, and bottle condition with wine yeast for three months. The passion fruit shines through and combines perfectly with the flavors and acidity from the original blend. Fruity, funky, sour… this beer could be dangerous in the wrong hands.
‘Careful With That Raspberry, Eugene’ is packed with an intense amount of raspberry aroma that is the result of aging our one year old base beer on over two pounds per gallon of whole red raspberries. It pours a beautiful dark red hue with a pink head, big jammy and sour fruit flavors meld in with our funky house character and finishes tart and dry. This beer has a ton of raspberry character yet stays in balance with the underlying beer.
‘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.
'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 Halter Ranch from Paso Robles and used Grenache grapes. We first created a blend of one year old lambic-inspired base beer, then let that beer sit on the grape juice and must for 8 weeks to go through a secondary fermentation. Beautiful crimson color with a big floral bouquet on the nose and hints of cranberry. Slightly tannic, winey, and tart berry flavors, crisp and dry on the finish.
'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, CA and used late harvest Muscat grapes. We first created a blend of one year old lambic-inspired base beer, then let that beer sit on the grape juice and must for 8 weeks to go through a secondary fermentation. This golden beer has sweet perfumy and floral aromas reminiscent of a desert wine. The flavor is tart and crisp with some tannic and oak qualities, finishing fairly dry with a lingering fruitiness.
Inspired by the unique flavors of Mexican candy, Dia de Los Mangos is a blend of one year old barrels aged on mango and tamarind for 8 weeks and infused with Ancho, Aleppo, Aji Amarillo, Guajillo, and Green Serano chili. Aromatics of chili dominate while mango and funk ethereally float through your olfactory. Tropical fruit flavors follow backed by a solid lactic acidity, finishing spicy while staying pleasantly drinkable. A unique beer to say the least.
‘Everything is Nothing With a Twist’, or just ‘Twist’ for short, is a special collaboration blend we did with our good friend Eric Salazar. Doing a blend with someone is a great way for us to gain knowledge from some of the masters of this industry, get an outside perspective on our beer, and have a good time with friends. For this blend we hand picked a few barrels of our one year old lambic-inspired base beer and then added basil, Meyer lemon zest, and Szechuan peppercorn. All three ingredients are in perfect balance. It starts with a mildly herbaceous nose from the basil, crisp lemony flavors follow combining beautifully with the acidity of the beer. The peppercorn comes through in the finish and rounds out this funky and wild ride.
In this iteration of our dry hopped lambic-inspired series we heavily dry hopped with both Citra and Galaxy hops. The result is a hugely aromatic beer that blurs the line between a Belgian sour and an IPA. Big dank aromas of tropical fruit from the hops blend nicely with our house funk and acidity of the underlying blend.
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.