TASTING ROOM HOURS: FRI 5PM-10PM, SAT 2PM-10PM AND SUN 1PM-7PM!

BLENDERY HOUSE BEERS ON DRAFT

BLENDERY HOUSE BEERS

CAREFUL WITH THAT PASSION FRUIT, EUGENE

Fruited Lambic-Inspired Ale

FORTUNE FAVORS THE FUNK

Lambic-Inspired Ale

INTO THE GREAT UNKNOWN (MOSAIC EDITION)

Dry Hopped Lambic-Inspired Ale

MULTI BARREL EXPERIMENT: OLD FASHIONED

Bourbon Barrel Aged Belgian Brown with Brett and Cherries

PROPAGATION SERIES 1.0E6

Foudre-aged Belgian Brown

PROPAGATION SERIES 2.6E5

Saison

PROPAGATION SERIES 5.2E5

Berliner Weisse

PROPAGATION SERIES INFINITY

Tart Farmhouse Ale

PROPAGATION SERIES OMEGA

Tart Farmhouse Ale

SINGLE BARREL EXPERIMENT: BLUEBERRY

Fruited Lambic-Inspired Ale

SINGLE BARREL EXPERIMENT: THAILINER

Berliner Weisse

BLENDERY HOUSE BEERS COMING SOON

BLENDERY COMING SOON

CHAOS IS A FRIEND OF MINE

Lambic-Inspired Ale

ABOUT

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.

THE BLENDERY

247 N Long Beach Blvd
Long Beach, CA 90802

@The_Blendery