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.