A blend of Lambic-inspired, coolship spontaneous beer, brewed in accordance with the Méthode Traditionnelle guidelines, aged for one, two, and three years in neutral oak, then, combined with freshly picked Neomexicanus wet hops from Voss Farms in Arvada, Colorado. We further aged the beer for two weeks in more than 20lbs of hops in each of several freshly emptied red wine oak barrels. The slightly sour and funky base beer melds with sweet pine, melon, and berry characteristics from the hops. Wild microbes like ours are known to be able to bio-transform hop aroma compounds and flavor compounds, releasing new and interesting flavors from the hops as the beer ages. Enjoy fresh or age for a more complex flavor experience.
WARPOWER begins as our 1, 2 and 3 year blended spontaneous base beer, that follows the Methode Traditionnelle guidelines. We then blended in whole montmorency and balaton cherries. After a long period of aging on the cherries, we racked the beer onto a small amount of blackberry. Just enough to give this beer a tart and dry finish.
SUPERCRUISE starts with wine grapes from locally-sourced, family owned vineyards in Palisade, CO. Once the grapes have been de-stemmed and crushed, we allow the juice to rest for a few days - developing a a rich color and depth of flavor - before finally transferring the juice to nuetral oak barrels along with our base Golden Sour. The beer then goes through a secondary fermentation while resting on the grapes, and after a few weeks is ready to bottle.
PEACEMAKER is a blend of both our solera base beers that we then aged in cherry wine and peach wine bourbon barrels. This beer is the culmination of years of spontaneous fermentation, barrel aging, and a unique partnership with Red Fox Cellars. Light notes of fruit from the barrels’ previous inhabitants give way to intense oak tannins and vanillin. This beer will continue and develop with age so drink fresh or save for later.
MATADOR began as a blend of our solera bases that was then refermented with strawberry and raspberry. After the beer was finished, we added cacao nibs to steep. The resulting beer is sweet, tart, and finishes with a dry chocolate note. Cacao will diminish over time, we recommend enjoying MATADOR fresh.
Black Project Spontaneous & Wild Ales is the passion project of James Howat, owner, brewer, and blender; of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals and one silver medal for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014, 2015, and 2017. In 2016, Black Project expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot be replicated outside of our brewery. In fact, our microbe cultures are purposefully allowed to evolve from batch to batch, creating variations and interesting twists from different releases of the same beer. We are meticulous about designing recipes and processes that will allow nature to take over and create beers unrivaled in their beauty and complexity. Through experimentation and research, we are continuously developing new and different techniques for use with wild and spontaneous fermentation.
WARSAW started as our spontaneous base with honey that has been aging in foeders for over a year. Once we felt this base was where we wanted it to be, we added pomegranate for a secondary fermentation. Warsaw is sweet and tart, that wraps up with notes of white grapes, peach, and a clean finish to make this beer perfect for the warming season.
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