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.
A classic in our line up of stone fruit beers ‘Careful with that Peach, Eugene' is made with over 3 lbs per gallon fresh local peaches from both Regier Farms and Sunny Cal Farms. Glorious aromas of juicy ripe fruit gets your mouth watering before you take your first sip. Bold acidity and our house funk partner nice with big flavors of fuzzy peach. Sweet and full bodied with a tart finish, leaving you immediately wanting another sip.
Brewed with over 3 lbs per gallon of fresh local pluots from Sunny Cal Farms, ‘Careful With That Pluot, Eugene’ takes us on a journey into the awesome world of hybrid fruits. The beer starts off with a bouquet of juicy stone fruit aromas with hints of melon and citrus. Big sweet tart like acidity takes center stage as flavors ripe plum tantalize your senses.
‘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 whole grapes 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.
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 cherums, a hybrid fruit of a cherry and a plum, straight to the barrel. The cherry element of the fruit hits you first, with a big jammy aromas. Fairly tart with lots of juicy stone fruit flavors, seamlessly in tune with the savory qualities from the rye base.
Funk Salad is a crazy experiment in blending, and combines barrels that housed pluots, peaches, apricots, cherries, blueberries, and Grenach grapes. A plethora of aromas and flavors abound, with stone fruit dominating in the nose, followed by the berries and grapes in the flavor, and rounded out by our classic house funk on the finish.
In this iteration of our dry hopped lambic-inspired series we heavily dry hopped with both Loral and Ekuanot hops. The result is a hugely aromatic beer that blurs the line between a Belgian sour and an IPA. Big juicy fruit aromas from the hops blend nicely with our house funk, lots of lemon and citrus qualities and a tart dry finish.
In this iteration of our dry hopped lambic-inspired series we heavily dry hopped with Motueka hops. The result is a hugely aromatic beer that blurs the line between a Belgian sour and an IPA. Big citrus aromas of lemon and lime from the hops blend nicely with our house funk and acidity of the underlying blend.
This beer takes inspiration from Umeboshi which is often translated into English as 'Japanese salt plums'. Bright stone fruit and our house funk dominate the aromatics followed by flavors of juicy plum and melon. There is a solid acidity all the way through, rounded out by the sea salt, and a finish reminiscent of sweet tarts.
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.