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.
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%.