Our 7th release – 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.
Our fifth release – 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.
Our fourth release – 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.
Our third release – and 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.
Our second release – Gose 1b. 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%.