Clear and bright red, there’s no hiding what fruit was used in ‘Careful With That Cherry, Eugene’. Packed with over two pounds per gallon of whole tart cherries, the aroma on this beer is blasting with notes of cherry pie. Clean and tart, with big fruit flavor throughout and hints of our house funk shining through.
‘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.
Earthbound Misfit is a little bit of an outcast when it comes to our normal line-up. For the most part, all of our beer come from the same lambic-inspired base beer, but for this series we mix it up and use a different grain bill containing no unmalted wheat, and a large amount of malted rye. The base has a red/brown color, bready notes, and a savory-earthy quality. For this edition we added fresh kumquats straight to the barrel. Lots of tangerine and orange comes through on the nose, slightly sweet, quite tart, and seamlessly in tune with the savory qualities from the rye base.
We were fortunate enough to get a chance to bring back the Sierra Nevada crew to blend round two of ‘Fortune Favors the Funk’! We decided to dry hop with the same experimental hop as round one in hopes of recreating what we though was an excellent beer. Lots of funk in the aroma, with notes of farmhouse cellar, barnyard, and citrus. Slightly hoppy with a nice round acidity similar to a traditional Belgian-style sour.
In this iteration of our dry hopped lambic-inspired series we heavily dry hopped with both Strata and Mosaic 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.
A while back we made 'Strawberry Provence' as a single barrel experiment and loved it so much we decided to make a full batch. It is a blend of one year old lambic-inspired base beer, aged on three pounds per gallon of whole frozen strawberries for two months, and a touch of Herbes de Provence added right before packaging. With big jammy strawberry aromas, there's no mistaking what fruit we used in this beer. Sweet, tart, and funky, with slight notes of fresh herbs on the finish that compliments that juicy strawberry character.
To make Careful with that Passion Fruit, Eugene 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.
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.