Barrel Aged

Foeder Aged American Dark Sour Ale

Méthode Traditionelle Spontaneous Ale with 4-6 year-old aged whole cone hops

Saison brett vieilli avec pêche et fleur d’osmanthus. Our saison brett aged with peach and osmanthus flower

Notre Oud Bruin, dans laquelle nous avons ajouté une belle dose de camerises. Celle-ci est acidulée, vineuse, boisée, et dévoile des saveurs de levures brettanomyces !

Using a subtle Belgian yeast strain to create a malty, enticing base beer, this Wood Werks offering reimagines a traditional Trappist-style dubbel. The beer was then aged in grape brandy barrels for ten months with orange peel and cherry puree. Consider it the beer version of an Old Fashioned.

FOOD PAIRINGS:
Wild duck sausage with orange & fennel; beet, carrot & watercress salad; Swiss Raclette cheese; chocolate covered bacon 

Aged in oak with jasmine, chamomile and peaches

Chardonnay-barrel aged golden ale with nectarines and chamomile.

Sun Ripened is a refreshing and light-bodied summer sipper. We aged a tart golden ale in California chardonnay barrels for six months before conditioning it on freshly harvested white nectarines and delicate chamomile flowers. Savor the interplay of ripe stone fruit and light oak; relish this glass of West Coast liquid sunshine.

Golden sour aged in NW red wine barrel for 16 months. Brewed with Oregon grown albarino grapes.

A jazz artist might declare this funky blend of aged and unaged imperial saisons, as “in the pocket!” An avant garde combo that generates an irresistible groove. Aged in northwest red wine barrels, the elder imperial saison lays down the tart oaky notes in lock step with the wild improv of the younger brett duet. Can you dig it?

Provision Sour Ale Aged in Ransom Old Tom Gin Barrels with Juniper & Ginger We have hand picked each Surette Reserva from unique batches that develop with indefinable complexity. Through embracing variation within our brewing seasons, each release is a unique expression of the rustic beers we produce. This one-off release is aged in Ransom Old Tom Gin Barrels with juniper and ginger.

We brewed a dark, decadent wheatwine-style ale with chocolate wheat malt to accentuate the richness imparted through barrel-aging. We then divided the beer into three components, laying each down in new American oak barrels with varying degrees of barrel toast and char. This release showcases the caramel, chocolate, vanilla and slightly smoky notes contributed from aging in medium toasted oak barrels. Taste it side-by-side with its light toast and alligator char counterparts to bring the barrel-aging journey full circle.

A golden sour beer aged in oak barrels with ginger. Fremented with a collection of microorganisms, this sour beer showcases a tame acidity to pair with a ginger bite.

Blend of North Peak's Dweller aged in Oak with a small amount of mature Oro de Calabaza

We co-fermented our blonde sour with local Chenin Blanc grapes, then aged it in oak for just the right amount of time to yield a genuinely complex and flavorful beer. With notes of honeysuckle, apricots and nectarines, and rounded out by a graham cracker oak character this release pairs perfectly with warm spring days.

A blended, fruited sour ale with blackberries and cherries added. The name comes from the title of a song from acclaimed songwriter and singer Jude Johnstone "Never Leave "Amsterdam" from her album "A Woman's Work".

Conditioned on fresh organic spring chamomile that we harvested by hand with Linda from Barefoot Gardens. This beer is complex and floral with medium acidity and intense notes of honeycomb, hay and chamomile sun-tea. Notes of dark fig, classic manhattan, and deep, dark vin rouge with a complex firm acidity and distinctive yeast character.

Our sour blonde ale aged in oak barrels with ripe peaches.

Assemblage de saisons sures vieillies en barriques de vin rouge et de Banyuls, le Hérisson est une bière peu farouche au museau aiguisé. Tout comme l’animal qui porte le nom, il est doté d’une grande vitalité. Il sait être attendrissant dès son côté aveline et de bonbon surette aux pêches apprivoisé, ce qui confirme l’adage qui prétend qu’on peut, finalement, caresser un hérisson sans se piquer. Embouteillé en petite quantité, le Hérisson ne se fatigue jamais à courir après ses victimes.

Sour Brown ale with cherries and Brettanomyces. Aged for over a year in red wine barrels. Subtle malt flavors of caramel, chocolate, and dried fruit and a gentle conditioning balance the tartness.

Barrel Aged Sour Ale Refermented on a crazy amount of Zinfandel Grapes.

Foudre Aged Farmhouse Ale

Bière fermentée avec moût de pomme cryoconcentré de chez cidrerie Cryo. Réassemblée avec du moût cryoconcentré, et bariquée 12 mois.

This tart, complex Flanders Red style ale was aged in red wine barrels and liberally dosed with boysenberries, peaches, and vanilla. The resulting beer is bursting with bright, acidic berry and stone fruit deliciousness underscored by oak, creamy vanilla, and plenty of funk. Fermentation began with our house Lomaland yeast culture, but the robust sourness is the result of a secondary mix of Lactobacillus and Pediococcus. Several different strains of Brettanomyces add a funky, earthy wildness to this magnificently tasty sour.