Our first coolship beer – Berliner Weisse #1. Brewed in January, the barn door was left open overnight to cool and inoculate the wort with wild yeast and bacteria from the Santa Cruz Mountains. We then aged for 8 months in barrels from @silvermountainvineyards and refermented in the bottle. A wonderfully tart and complex ale that’s perfect as summer turns into fall.
Red #1, with raspberries. The red ale occupies the space between the dark and light saison. Darker than a traditional saison, with subdued chocolate and roasted flavors of a dark, the red ale is a perfect platform to showcase local raspberries. Aged for a year on oak, including 2 months on local red raspberries, this is our most fruit forward beer to date.
Saison #2, with peaches. Composed of the same base beers as Saison #1, but aged on peaches for two months. A dry, refreshing beer with restrained acidity and subtle peach flavor and aroma. Perfect for those warm and sunny days during winter that remind you spring is around the corner.
Saison #1, Mosaic dry hopped. Our interpretation of a traditional old-world style Saison. Restrained acidity, perfectly dry, with sumptuous citrus flavors. Blended from three different brews aged on oak for 6 to 18 months, then briefly aged on Mosaic hops.
Dark Farmhouse #2, with blackberries. Cooler weather and longer nights means our favorite time of year – dark beer season. Based on the same recipe as Dark Farmhouse #1, except this was aged for a year, including 2 months on local blackberries.
Gose 1b, with apricots. We wanted a low-alcohol, refreshing beer for summer, so we split Gose 1 between two barrels in order to evaluate several variables. We pulled Gose 1a after 4 months but we found it to be too light and one-dimensional. So we let Gose 1b sit for an additional 6 months, including 2 months on apricots. We then blended in a 5 month old Berliner Weisse inoculated with wild yeast from the Santa Cruz Mountains. The result is slightly tart, slightly wild, and bursting with apricot flavor and aroma.
Our first release – Dark Farmhouse #1. Mixed yeast culture including Brettanomyces, Lactobacillus, and Pediococcus. Spent about 4 months aging in Pinot barrels from the good folks @byington_winery, has a pH of 3.6, and an ABV of 6.3%.