The Bruery

Mischief is a hoppy Belgian-style golden strong ale. This wickedly good golden ale is fiendishly dry-hopped with American hops to add a layer of complexity and mystery to its fruity, dry Belgian-style character. Citrus and resin diabolically combine with ripe melon, pear and slight peppery spice in a
precariously effervescent mixture. Enjoy it, but you’ll want to keep an eye out.

Slice into this bold barrel-aged imperial stout and experience the nostalgia-inducing aroma of a
warm cherry pie. Full-bodied and smacking of freshly-picked tart cherries, rich artisan vanilla, cinnamon and hints of brown sugar. This bakery is open for business. 

This Scotch-style ale features a rich and dominant malt flavor complimented by the candi sugar, a traditional Belgian ingredient, while the coriander's roasted, nutty aromas and flavors come to the fore.

Welcome to Frucht, our land of fruited Berliner Weisse-style beers. Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in one of our twin oak foeder vessels - the largest known to be fabricated in this country. This installment in our Frucht series is perfect for fall, featuring cranberries and orange zest.

Monastic breweries wrote the book on complex ales that weave notes of dark fruits, spices, caramelized character and warmth into each sip. The Order summons that tradition and adds local inspiration. Our darkening, Belgian-inspired abbey ale features dark-fruited character from dates, Belgian-style sugars and subtle spicing from coriander, which compliments the Belgian yeast esters.

We’re on a first-name basis with our new German-style tart wheat beer. Meet Frederick H. (The “H” stands for “Hottenroth”.) But this isn’t Fred as you knew him with Sarah. This is a Berliner Weisse with an entirely different personality. At his core, Frederick H. embodies some of the elements you’d expect in a Berliner Weisse-style beer, such as a tart flavor profile from lactobacillus, a hint of brettanomyces and traditionally low ABV. He gets a little racy though, and gains even more funky and earthy notes from house cultures and fermentation in our oak foeders at Bruery Terreux. After nature takes its course, Frederick H. emerges with a bright, refreshing body, palate-cleansing tartness and au naturel rawness.

The Traveling Plum is a sour ale inspired by Li Hing Mui - a salty, dried plum snack known for its tart and tangy twist. The snack’s red hue is derived from a powder that consists of ground plum skin that is pickled in a combination of a number of things, including licorice and salt. While we chose not to imitate the red color in our liquid interpretation, we did emulate a number of its other characteristics by brewing with dried plums, adding salt, souring it with our house cultures (pickling with lactobacillus?), and spicing it with Chinese five-spice powder (a mix of anise, cloves, cinnamon, pepper and fennel seeds). Tart, tangy and salty, it’s a fitting refreshment on the road less traveled.

This pack contains 3 bottles: 1 bottle of each variant of the Arbre series from The Bruery.

1 x Arbre Light Toast

1 x Arbre Medium Toast

1 x Arbre Alligator Char

The Arbre series is an exploration of barrel toast. We brewed a rich, malty imperial stout and divided it into three parts, laying each down in brand new American oak barrels from our friends at Kelvin Cooperage in Kentucky. This Vertical Set explores the infamous Arbre from light to deep charred Alligator style.

Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in oak foeders. To this we add Frucht, if we're Sprechen see Deutsch, in this case grapefruit, which in German is.. grapefruit. A nod to the Greyhound, a refreshing grapefruit juice and vodka cocktail garnished with a salted rim, it adds a nice balance to this tart and juicy beer.

The primary component of our “White Oak” ale is a 100% barrel aged wheat wine that we affectionately refer to as “White Oak Sap.” Essentially a “summer” barley-wine style ale, but made with a wheat heavy grain base, White Oak Sap is aged in used bourbon barrels for nearly a year and comes out rich in flavors of coconut, honey, caramel and vanilla. To compliment the already rich flavors of the beer, we’ve added cacao nibs and vanilla beans to give this beer the delicate flavor of white chocolate…hence the name.

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 robust, charred and dark chocolate notes contributed from aging in alligator charred oak barrels. Taste it side-by-side with its light toast and medium toast counterparts to bring the barrel-aging journey full circle.

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.

Making wildly traditional bière sometimes requires the freshest organic ingredients you can find. For The Orchard Project, a Reserve Society exclusive series of sour wit ales brewed with spices and aged in oak barrels with raspberries, we collected the freshest nectarines, plumcots and apricots we could get our hands on thanks to the farmers at Sunny Cal Farms and processed them ourselves. This is the plumcot release.

We’ve replaced the wheels of time with barrel heads. They don’t turn, yet they embrace the evolution of beer and time on a level that can’t be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we’ll take a quarter of the barrels, blend them and bottle them. This second bottling represents the nuances imparted to the base beer after 18 months of barrel-aging.

It’s rather ridiculous the melding of flavors that can be achieved by folding an incredible amount of boysenberries into a blend of our barrel-aged sour rye ale and bourbon barrel-aged anniversary ale. But Befuddlment does just that. This recreation of one of our favorite blends - a Hoarders Society exclusive release in 2014 - is a baffling, rich and balanced creation that showcases rich dark fruit, subtle funk, zesty jam, prominent oak and ribbons of caramel and toffee.

Hottenroth Berliner Weisse is brewed in memory of Fred & Sarah Hottenroth, Patrick’s grandparents. This tart, German-style Berliner Weisse is as authentic as it gets. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people.

We’ve replaced the wheels of time with barrel heads. They don’t turn, yet they embrace the evolution of beer and time on a level that can’t be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we’ll take a quarter of the barrels, blend them and bottle them. This second bottling represents the nuances imparted to the base beer after 12 months of barrel-aging.

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

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.

Beauregarde was our first ever use of blueberries. We added an incredible amount of fruit to our barrel aged sour blonde ale and the result is just as expected. A lovely shade of reddish purple with flavors of tart blueberries, just in time for summer. Perfect along side a scoop of vanilla bean ice cream.

Patrick Rue was inspired after enjoying a homemade Rhubarb Raspberry Pie. The rhubarb’s fruity sourness tempered with the sweetness of the fresh raspberries and the wheat crust, begged to be bottled up in the form of a bubbly beer. Keeping the original pie recipe in mind, specialty grains were chosen to mimic the crust, and rhubarb and raspberries were used in varying stages of the brewing and fermentation process. The resulting beer is reminiscent of a fresh country pie, cooling on a farmhouse windowsill.

Oude Tart is a Flemish-Style Red Ale aged in Red Wine barrels. This version had raspberries added for the final stages of barrel-aging. It's pleasantly sour and velvety, with hints of leather, tangy dark fruit, ripe raspberries and toasty oak. While the base beer is one of the more classic 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.

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.

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

Our latest Chronology Series™ - a Scotchology, if you will - ticks on. We brewed a wee heavy - known for rich, malt-forward flavors - and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This second bottling in the four-part series represents the nuances imparted to the base beer after 12 months of barrel aging.