We created a special beer to be featured at this years Woodshop Tasting event and have a little extra to pour on tap at the Blendery. We fermented and aged some of our lambic-inspired wort in a used bourbon barrel that previously held Sadie. After a year we transferred the beer into a French oak barrel with 120 lbs of fresh white cherums (a hybrid of a cherry and a plum) for 2 months. The beer is very unique with complex oak and vanillin characteristics accompanied by bright fruit flavors that meld between cherry and plum.
One of the great things about being in California is the abundance of fresh locally farmed stone fruit. This year we brought in over 2000 lbs of fresh Apricots and added them to our lambic-inspired base beer at a ratio of 3 lbs per gallon to create Careful With That Apricot, Eugene. Bursting with bright fruity flavors and aromas, this beer tastes like biting straight into a freshly picked Apricot. Big acidity and juiciness, backed up by our house funk create a bold experience, leaving your mouth watering and craving more.
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.
‘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.
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.
At Beachwood Blendery we take pride in pushing boundaries and trying new things. The combination of fruit and hops is something we feel has a lot of potential, and is currently uncharted territory. Floating in Space starts out as a blend of one year old lambic-inspired beer. It then combines a hefty dose (3 lbs per gallon) of fresh locally grown Nectarines from Sunny Cal Farms and a dry hop with Mandarina Bavaria hops. Luscious fruity aromas abound, with the citrus character from the Mandarina taking center stage. Bright and juicy stone fruit flavors follow as the nectarines take your palate on a wild ride of sour, sweet, and just a touch of bitter. A crisp finish leaves you wanting another sip, and another chance to figure out all the flavors in this beer.
A special collaboration blend between Beachwood Blendery and South Park Brewing. We sat down with Scot and his crew and tasted over 20 different barrels, in search for a select few that would come together to create an epic beer. The final blend includes barrels of one year old lambic-inspired base beer, some of which had 3 lbs per gallon fresh local peaches added, and some in which the base beer was brewed with malted rye. The final result is a harmonious balance of fruit, funk, and sour. Stone fruit character dominates, though not overpowering, slight earthy savory notes from the rye shine through, with our house funk and acidity backing it all up.
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.
Beachwood Blendery / Garage Project Collaboration. Last year we had the Garage Project crew over from New Zealand to brew a long term batch with us. We chose buckwheat for the base as we had never used that grain before and knew it had potential. We got a special culture to ferment with along side our house culture. This year after aging we decided to use rhubarb as the secondary ingredient. Again something we had never used before, and it's also in the same family as buckwheat! We also decided to add a touch of vanilla at the end to round it out and give more complexity. Big rhubarb aroma comes across at first in a very unique way, a touch of funk is followed by a very solid acidity, and the vanilla rounds out the finish and sweetens just a touch.
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.
Beachwood Blendery & Highland Park Brewing Collaboration. Something both the Blendery and Highland Park have in common, we love to experiment and use new untraditional ingredients. When bay leaves were thrown out as an idea we were skeptical at first, but after some small trials we were sold. We took the same base blend as the black lime version, and added locally foraged bay leaves from Highland Park. The aroma is very distinctly bay leaf, and compliments our house funk in a surprisingly pleasant way. The flavor is more balanced, and ends with a clean tart acidity.
Beachwood Blendery & Highland Park Brewing Collaboration. Ever since we tried Yard Beer from Highland Park Brewing we've been intrigued by Black Limes. When we had the HpB crew down to blend it seemed like the perfect option for our beer. We blended barrels of one year old lambic-inspired base beer, and then added black limes that we're grown and processed in Highland Park. Big earthy lime character comes through in the aroma and flavor in a very unique way, balancing perfectly with the funk and acidity of the underlying beer. This is why we're here.
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.