PRIDE OF THE ORGANIC NORTHWEST
A STUDY OF DREAMS
This mixed culture sour ale was fermented and aged in single use French Oak casks for 12 months. 75% of the grain used is a mix of floor malted and raw wheat, with the remaining 25% being Belgian Pilsner. Lightly hopped with Strisselspalt, grown in the historical region of Alsace, France. The mixed culture used consists of 12 varieties of Brettanonmyces, several strains of Lactobacillus, Pediococcus, and 1 strain of Saccharomyces - all of which were added simultaneously. Like some of our previous barrel offerings, expect noticeable oak character woven into the complexity of the beer. While reminiscent of both Napa Valley Chardonnay and traditional Berliner Style Wiess, we are referring to this offering as an American Style sour ale. It attempts to be nothing more than a vessel to contemplate the maturation of beer in new oak.
Frances Farmer is crafted with a blend of top fermenting saison yeasts in stainless steel. After primary fermentation is complete, it is transferred into a foeder for maturation with 3 strains of brettanonmyces. This batch began our solera-esque program where we remove a portion of the matured beer from the foeder for packaging. Freshly fermented Frances is then added back to the foeder to replace what was removed, and to continue the maturation process. Inevitably the subsequent batches will vary slightly and age for different lengths of time. This particular batch was matured in oak for 6 months, then spent 4 months conditioning in the bottle and kegs with brettanonmyces. It can be consumed now, or if stored in a cool dark place, aged for many years.
HIGH PLAINS DRIFTER
A mixture of pilsner, wheat, and rye malts make up the base structure of this beer. Fermentation and aging were carried out entirely in french oak that had only been used once for a Petit Verdot, giving the beer a subtle layer of oak character. A diverse group of single-celled organisms are responsible for the fermentation and ester creation that brought this beer to life, inevitably altering its structure over the course of 14 months in oak. A month prior to bottling, all of the barrels involved in the final blend were individually dry hopped with Moteuka hops, lending generous notes of kaffir lime. After 4 months of bottle conditioning we are ready to release 30 cases and limited draft of this beer. We are calling it a table style brett ale as we feel it aptly reflects a beverage that would be consumed at a casual gathering with food and good company.
Justice Temple is a saison style ale, fermented and aged in single use, red wine barrels from a winery in Red Mountain, Washington. The malt make up is equal parts Belgian Pilsner and Raw Wheat from Oregon, with a sprinkling of malted rye. Fermentation was carried out with a variety of Saison yeasts, lactic acid bacteria, and brettanomyces that we isolated from peach skins. After 6 months of bottle conditioning this beer is ready to consume. This saison is different from others we have produced as it has a more pronounced, albeit balanced, acid profile. The oak that was used on this beer was fairly new, so expect higher levels of vanilla and baking spices normally associated with new oak. A lot of brewers will shy away from newer oak, but we have found it to be a wonderful vehicle to add complexity, as well as a way to further blend the lines between natural wines and properly barrel aged beers.
Space Eagle is an IPA that went through its primary fermentation and secondary maturation in a french oak Foeder. The beer spent 10 months aging and gaining its distinct pungent pineapple character from the exposure to Brettanomyces bruxellensis. It was dry hopped heavily with Citra and Hallertau Blanc, then bottle and keg conditioned for 3 months with Brett brux. This beer will continue to evolve in the bottle if stored cool and dark. However, the intensity of the hop character will fade over time. The name is a nod to the former owner of the foeder it was aged in: Screaming Eagle Winery in Napa Valley, CA.