The second iteration of the Eugene series. One year old barrels we’re chosen a few months ago and aged for 8 weeks on apricots. We then chose the best barrels, blended them together, and bottle conditioned with wine yeast for over 3 months. The result is a beer exploding with aromas of dried apricots backed up by our house funk. Pleasantly acidic with a clean fruity finish, it is an exciting addition to our line up of fruited beers.
‘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.
Into the Great Unknown is our dry hopped series of ‘lambic inspired’ beer. We start out by blending 9-14 month old barrels, then dry hop in the blending tank with a specific variety of hops (in this case Mosaic), and bottle condition with wine yeast for at least three months. Aromas of tropical fruit from the hops blend nicely with the funk and acidity of the underlying blend.
Beachwood Brewing ended up with two extra freshly emptied Heaven Hill bourbon barrels and asked if we wanted them over at the Blendery. We had some left over Belgian Brown with Brett that had aged in our Hungarian Oak foudre and decided to experiment. After spending 6 months in the bourbon barrels we tasted them and decided the beer needed some fruit to back up the strong woody and boozy characteristics. We added 120 lbs of fresh rainier cherries from Murray Family Farms. After two months on the cherries we blended the barrels and force carbonated. Reminiscent of an Old Fashioned, cherry pie, and s'mores. The outcome is unlike anything else we've done at Beachwood Blendery so far.
Propagation Series Infinity marks the last beer in the Propagation Series, and part two of what we are calling the ‘transitional beers’. Infinity is a tart farmhouse ale, blended using 9-12 month old barrels, and dry hopped with Simcoe and Galaxy hops. Bright fruity hops aromas dominate the nose, balanced by medium acidity and notes of barnyard and aged hops. We wish we could drink this beer forever.
Propagation Series Omega is one of two ‘transitional beers’ that mark of the end of the Propagation Series and a move toward a new brand for the Blendery. Meeting halfway in the middle of Brett Saison and ‘lambic inspired’, this tart farmhouse ale has medium acidity with notes of barnyard, fruit, and aged hops. Balanced and refreshing, yet also deeply complex.
Beachwood Blendery team is embarking on an undoubtedly geeky quest to create American-style lambics. We will produce beer using ingredients, equipment and brewing methods that are both steeped in tradition and admittedly modern.
The more traditional method employed will include the use of un-malted wheat, aged hops, a copper-lined koelschip placed in the rafters, spontaneous fermentation, used French oak wine barrels and puncheons.
The modern approach will create new-style sour beers using local water and non-traditional ingredients to make modern mashes which will be pitched with quantified yeast and bacteria, then fermented and aged in both steel and oak barrels.
All of this will occur in a 1000-barrel-capacity aging room, which lives in a custom-designed enclosed environment built to mimic the daily temperature and humidity fluctuations of an actual barrel room in Belgium.
As the beers from these two methods develop, we will be able to see their differences and similarities. This parallel brewing process will allow us to deconstruct and tease out what matters most in making this kind of beer. For The Blendery team this is as much an experimental platform for sours as it is a beer business.
With the vision of producing fruited and un-fruited lambic-style beers, the project will release these experiments in phases. The first year will see what will be called the “Propagation Series.” These beers will be made to test how the different yeasts and bacteria preform in the Beachwood Blendery environment. The results of these experiments will factor into what will become their signature lambic-style beers.
While our sour beers age in oak barrels for 9 months to 3 years, a blend of microorganisms will shape the sour, tart, and acidic flavors we’ve come to desire. Yes, sour beers take an exceptionally long time to develop, but we think that sour beers are well worth the wait.