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.
‘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.
‘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.
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. IBUs 1621294
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.
Little Secrets is a transformative experience. The beer starts off with a deep purple pour, reminiscent of your standard raspberry beer. As soon as you move the glass up to your nose, notes of dank hops and tropical fruit overwhelm the senses and you wonder whether you’ve been tricked. After the first sip, the hops give way to crisp, tart, and fruity raspberry character that is smooth and complex.
Another awesome collaboration with our neighbors, Recreational Coffee, this time with a new element...dry hop! We took our lambic-inspired base beer, dry hopped with some Loral and Ekuanot hops, and then blended in the perfect amount of Kenya iced coffee. A crazy sensory experience, so much going on in one beer. All elements come through and work together to create a unique combination of flavors.
A special blend we did with the Sierra Nevada crew when they were in town for the Beer Camp Across America Festival. We created three blends on Facebook Live and let the audience pick which beer to make. They chose a blend we did consisting of a barrel that housed cranberries and cherries, a barrel with barberries, and one super funky barrel of our lambic-inspired base beer. A little tannic bite from the cranberry and barberry comes through, backed up by a nice sweetness from the cherries. Nice and tart with some of our house funk from the base beer shining though.
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 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.