A combination of barrels housing plums, pluots, guavas and coconut were used in the crafting of this brew. Careful with that Fruit Salad, Eugene comes out of the gates with big fruit aroma and notes of cotton candy and watermelon. The juicy flavors of a ripe plum combine with a solid acidity, and the coconut comes through on the finish.
'Careful With That Guava, Eugene' is a unique collaboration we did with our friend and computer guru, David Kasprzyk. He and his wife Katie have a humongous guava tree in their backyard, and each year can barely keep up with how much fruit it produces. This year we decided to partner up and put those guavas to good use in a lambic-inspired ale. Big tropical fruit in the aroma with that unmistakable guava character. Fruit dominates the beer with hints of house funk and acidity shining through.
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.
‘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 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.
A third iteration of our dry hopped lambic-inspired series, this time with Czech Saaz hops. Zesty, spicy, earthy, and floral hop aromas come bursting out of this tart and delicious brew steming from the traditional noble hop. Full bodied, tantalizingly tart with a touch of bitter lemon peel, Into the Great Unknown (Czech Saaz Edition) is complex yet crisp and refreshing at the same time.
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.