Barrel Aged

Honors our very first 4 brews & is the male, counterpart to our brewers' muse, our patron saint of true grit. 

Brewed as the small beer from the first Red Echo wheat wine brews in January of 2015, Wheat Jr. initially had lots of tannic character from the husks of the barley. The ample aging time (over 4 years in the barrel!) allowed the tannins to mellow out, creating a velvety-smooth experience that cannot be created any other way.

Sour IPA aged in oak barrels, with apricots, pineapple, guava. Dry-hopped with Citra and Mosaic. 

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

The balanced, bright, slightly acidic, subtly bretty barrel aged beer that is Farmageddon has come to exist as the perfect base for experimentation with wine grapes and fruit.

This limited variant conditioned on a combination of Canadian cranberries and cherries for over a month before conditioning in the bottle for 6 months.

Tart, bubbly and delicious in the extreme, this wild ale boasts flavours and aromas of tart berries, crushed almond, cherry blasters, baking spice and finishes dry, with welcome tannic notes.

As years passed and our oak aged beer became more robust, we discovered many unique, interesting, single barrels deserving of a special release. Barn Owl was created as a response to these lone wolves, and has grown into a diverse, ongoing series that reflects the growing diversity of our barrel program. The name is a nod to the wise and exacting animal that keeps watch over the farmhouse (er..industrial warehouse), and the one-off creations are released sporadically throughout the year, just as soon as we deem the barrels ripe for the picking.

Inspired by the 2017 vintage of Motley Cru -- Barn Owl No. 18 began as a blend of a brett inoculated pale ale from one of our new foeders and a sour golden ale from one of our more sour-forward OG foeders before conditioning on passionfruit purée. The result is highly drinkable with huge tropical fruit flavours and aromas, notes of preserved lemon, pineapple and a hint of earthy funk.

The Class of ‘88 Belgian Style Ale was brewed in collaboration with Deschutes Brewery to celebrate both of our silver anniversary this year. Our Class of ‘88 beer is brewed with whole flower Mt Hood hops, which were first introduced in 1988, then transferred to Muscat casks and aged with Michigan Riesling Grape juice and Oregon Pinot Noir grape must. The result is a golden belgian strong ale with a pleasant aroma of semi-sweet Riesling grapes and fresh green hops, complemented by a touch of tartness that is quickly cut by a bright, dry finish reminiscent of a refreshing white wine.

Belgian-style sour ale fermented and aged in oak barrel with guavas.

Sour ale brewed with organic feijoas and aged in wine barrels.

Golden sour ale aged in oak barrels with Palisade peaches

This beer is truly unique, not only because it is the first time that we have used Colorado Green Bartlett Pears in a beer, but also because of the distinct white wine characteristics and flavor profile. The carbonation is palate cleansing with each sip and is drinking great right now but will also continue to age gracefully for years to come.

Raspberry sour ale aged in second use bourbon barrels.

Oude Tart Reserve is a Flemish-style red ale aged in oak barrels. This blend is comprised of only the best barrels from our cellar, hand-selected by our Bruery Terreux production team, blended exclusively for our 2018 members. It's pleasantly sour with hints of leather, dark fruit and toasty oak. While this is one of the more classic beer styles that we make, it's not a style that you can find too often in the United States. Originating in style from the Flanders region of Belgium, near the French border, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We're doing our best to keep the tradition alive by brewing and aging this beer here on the west coast.

Somewhere between beer and wine, the flavors found in this beer blur the lines. With a wine-like acidity and dry finish, Blurred Sb showcases sauvignon blanc grapes and expresses notes of passion fruit, kaffir lime, Granny Smith apple, and white peach.

Entanglement is a blend of golden sour beers aged in oak barrels with orange zest and vanilla bean. Fermented with a confection of microorganisms, this beer weaves notes of orange sorbet entangled with vanilla cream. Reminiscent of a childhood treat, this splendid sour will have you daydreaming with each sip.

Seditious Ways is a blend of dark sour beers aged in oak barrels with tart cherries. This blend consists of two different batches of dark beer. About half of the barrels used in this blend were fermented with Brettanomyces yeast and Lactobacillus bacteria. We wanted to accentuate the smooth chocolate notes and dial back the acidity prior to adding the cherries, so we blended in a dark non-sour beer that was fermented with English Ale yeast. The addition of the tart cherries adds a bright stone fruit character that counters the rich base of this dark sour and creates one lucid thought.

This release blended three well aged casks showing lemon and spice notes that serve as a counterpoint to the other floral and fruity flavors, notably rose and green grape. Moderate acidity lingers through a medium finish on this always evolving beer.

Bushels of juicy apricots and bright bursts of barrel-aged tartness are seamlessly infused to cultivate this deliciously distinctive and succulent sour ale.

A Spontaneous Wild Ale

Aged in Oak Barrel with Viognier Grapes

The Law of Winter

This beer spent a total of three years in oak barrels. Two of them were spontaneously fermenting and resting by itself. It was then blended with fresh pressed cider apple juice, in a second round of oak where they further fermented and aged together for another year.
Finally, this was transferred into a third tank with a selection of freshly processed vanilla beans, cinnamon, allspice, ginger and orange zest.

Made of Mecca Grade Estate Barley & rye malts and Crystal Hops grown by Sauvie Island Hops on the farming island near Portland. 

This hop forward American Strong Ale returns to the extremes of pre-prohibition. Rising from Whistle Pig Rye Whiskey barrels with resinous hops, this spirit’s cask ale is reminiscent of apricots dipped in maple Bourbon. Enjoy as is, or cellar up to a year for more robust malt richness.

From our series "Wicked Tales of Scotland" - 4 whisky barrel-aged beers released at the brewery February 2nd 2019.

10% Whisky Barrel Aged Peated Baltic Porter (Bowmore)

The Black Cat – or cat sith in the local tongue – is a fairy creature, always known for the white spot on its chest and for being as large as a grown-up dog. Known to haunt the Scottish Highlands, it was feared by the Scots, especially around the time of a death. If the corpse had not yet been buried before the Black Cat appeared, it would steal your soul before the gods claimed it. What was left behind was a soulless spirit, doomed to forever roam the borderlands between Heaven and Hell. Oh yes indeed, the Black Cat is a beast largely to be feared. Temperamental as most felines and risky to deal with. Some households feared that only a constant supply of fresh milk in the barn in a specific Black Cat saucer would keep them fortunate. And those farms that did not put out a saucer of milk would be cursed by having all of their milch cows run dry.

Farmageddon is our wild farmhouse ale that we've been brewing, blending, and aging for almost as many years as we've been open. The blending process allows us to maintain a common thread across batches, the aging adds nuanced layers, while the brett and bacteria work hard to create small idiosyncrasies in each release. It's a refined, effervescent, and delicious beer worthy of special occasions and idle weeknights.

This batch of Farmageddon is a blend of barrel and foeder-aged beer.

Bright and airy, this batch of Farmageddon has a well integrated acidity, balancing perfectly with the brett character and oak. Notes of crunchy pear, cherry blossoms, apple skin and white wine grapes lead into a dry finish that is accentuated by a lively carbonation.

Lambic-style, barrel-aged ale with pluot.