Barrel Aged

Flanders-Style Sour Ale Aged in Oak Barrels With Organic Sierra Cascade Farm Blueberries 

We’ve taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, a Brettanomyces induced secondary fermentation flecked with tart cherries, dates, cranberries, currants, and figs makes for a slightly sour ale. Want something even freakier? Lock it up in a cool dark place for a few years and see what happens.

Foudre Aged sour blonde ale finished with tart cherries & lime

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.

Nightcap is our Burgundy Sour Ale aged in Red Wine Barrels with cherries, cacao nibs, and coffee.

Imperial Sour Blonde Ale aged in French Oak Barrels with Picpoul Blanc Grapes.

Brewed in solidarity with the Bay Area Chapter of the Pink Boots Society, this year’s iteration of Solidarity Forever was hopped with the 2018 Pink Boots Society hop blend, then open fermented before it was aged in oak barrels for 6 months.

EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus and brettanomyces. After brewing and conditioning, the beer is transferred into brandy barrels to age for up to a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE. ?The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of the malt body.

A Northwest-style interpretation of the traditional raspberry ales of the old world, Framboise Northwest is blend of sour blond ales aged in oak wine barrels for up to two years with locally grown raspberries. Clean, tart and packed with fresh fruit flavor, this sour beer blend celebrates the bountiful berry farms of the Pacific Northwest.

This ridiculous Saison ale was made by blending Mr. & Mrs. This Is Ridiculous. The tart and funky union between Dogfish Head and Bruery Terreux was aged in a French Oak foeder for 7 months.

A collaboration that honors tradition, driven by innovation. This wild ale blends the boundaries between beer and cider, showcasing the flavors of Terreux laced with delicate cider nuances of the Santa Cruz Mountains.

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

After almost 2 years on sabbatical comes the dearly missed Grandma’s Boy. Aged in oak foeders, and emerging from a deep hibernation with Niagara Shiro plums, the 2018 version veers firmly into sour territory, showcasing macerated stone fruit flavour, refined brett character, and lively carbonation.

It’s spiffy enough for a holiday get together, but absolutely fitting for a Tuesday evening with nothing on the horizon but laundry.

Brewed in collaboration with Pen Druid, for release at Witchstock 2019, Druid Fluid is a unique barrel aged beer worthy of savouring. With the help of Jennings, Van, and Laine, we picked up Gamay grape skins from Rosewood Winery (fresh out of a wild fermentation) and used these to inoculate a base beer. That beer was then fermented with both red and white wine must, before going through an extended slumber in old and new oak.

What. A. Journey.

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.

No. 19 is a Barrel Aged Dry Hopped Sour Ale with balanced acidity, firm bitterness, and a crisp body. The hops used are a mix of 'old world' and 'new world', which helps to impart subtle grassy/herbal and bright zesty/citrus notes.

Gypsy Fruits is a grapefruited version of Gypsy Funk, a beer we did a few years ago. It's a sour beer that was aged in barrels for about 2 years before we added a large amount of local organic grapefruits. Then we aged it for another 3 months, blended it and dry hopped it heavily. It's very grapefruity and since we used real grapefruit (not extract) it has the characteristic bittnerss of the fruit as well, not just the flavour. It's pretty full on but we like it, hope you will too !!

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 toasty, cocoa and woody spice notes contributed from aging in lightly toasted oak barrels. Taste it side-by-side with its medium 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.

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".

BA Bourbon Sour aged on foraged Trifoliate Orange(Flying Dragon or Southern Hardy Citrus). A collaboration with Calfkiller Brewing.

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.

Мы никуда не торопились, и шестой том балтийского имперского портера Достоевский, выдерживали почти год.
Идеальный вариант для любителей вдумчивого чтения и осмысления происходящего вокруг.

4Seasons Winter is here and in the spirit of outdoing ourselves, this year we Nitrogenated it! Our BBA Imperial Mocha Stout is infused with Brazilian coffee and chocolate and comes in at 10.9% ABV. It's the perfect winter warmer.

People have asked over the years why hasn’t there been a base Austin? The answer simply is it hasn’t been ready yet. It plays well with fruit and oak, but it hasn’t been ready as a standalone. Like our stouts, we’ve been working hard behind the scenes to create a reproducible process that produces a beautiful and elegant farmhouse ale that is dry, slightly tart, full of flavor, and super drinkable. The interplay of our slow souring process, its respective microorganisms, hops, bitterness, gravity manipulation, and minerality has been through countless iterations over the years from different engines of Casey, Fruited Austin, TABA, DH TABA, and we’re pleased to announce that after years of RnD we finally have it dialed in and base Austin is ready. This ale while deceptively simple is one of our largest accomplishments to date. Austin has a similar elegant acidity of our recent DH TABAs, similar final gravity, but uses completely different microorganisms for fermentation, different hops, and hop process.

Austin is a farmhouse ale built by the inspiration to share beer with people close to heart. It is pale, tart, delicate, and complex with a bit of pleasant funk. This beer is unfiltered, unpasteurized, naturally carbonated and will continue to evolve over time if properly cellared.

Beer is community. This series is inspired by friends wanting to gather and forage beer ingredients. Past vintages typically feature the foragers foraging. 2020 was different for many reasons. We were unable to gather during this strange moment in our species timeline. We were super fortunate to work on this ale with our dear friend Averie Swanson from Keeping Together as a collaborative effort. This is Equilibrium’s first beer out of a foeder. While 2020 was particularly challenging time, we take many important lessons that we should remember: listen, inspire, innovate, pause, reflect, connect, commit, appreciate, figure out new ways to live and not let life get in the way of living.