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Thomas Campbell Label Artwork

Friends… you most likely have noticed the pretty awesome painting we’ve used for our first core release, Into the Great Unknown. Well, the art was created by one of our longtime favorites, Thomas Campbell, and we couldn’t be happier to have some of his paintings used for our beer labels. Thomas, an acclaimed international artist and filmmaker, splits his time creating at his studio in Northern California and traveling the globe having exhibitions and making films. We encourage you to check out more of his works on instagram @thomascampbellart.

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Careful with that Passion Fruit, Eugene!

Saturday, August 20th is shaping up to be one hell of a day! Along with ‘Into the Great Unknown’ we will also be Introducing our first fruited lambic-inspired ale!

‘Careful with that Passion Fruit, Eugene’ is the first of our ‘lambic inspired’ fruited series. In this case we took a blend of 9-14 month old barrels, added Passion Fruit for one month, and bottle conditioned with wine yeast for three months. The passion fruit shines through and combines perfectly with the flavors and acidity from the original blend. Fruity, funky, sour… this beer could be dangerous in the wrong hands.


When: Saturday, August 20th at 1pm.


Where: 247 Long Beach Blvd


Price: $20 / 750ml bottle

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Into the Great Unknown

Our excitement is palpable! On Saturday, August 20th at 1pm we will be releasing ‘Into the Great Unknown’ (Mosaic edition) a dry-hopped lambic-inspired ale in which we utilize a different hop varietal for each batch. We begin by carefully selecting and blending barrels that have been aging for 9 to 14 months. Then, once the desired combination is chosen, we dry hop in the blending tank with a specific variety of hops (in this version, Mosaic), and bottle condition with wine yeast for at least three months. In this first rendition of Into the Great Unknown, the aromas of tropical fruit from the hops work seamlessly to accentuate the funk and acidity of the underlying blend.

When: Saturday, August 20th at 1pm.

Where: Beachwood Blendery247
Long Beach Blvd., Long Beach

Price:$18 / 750mL bottle

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Fortune Favors The Funk!

BOTTLE RELEASE NEXT FRIDAY JUNE 24TH!

After 18 months of brewing, aging and countless tastings the time has come to begin transitioning away from The Propagation Series with the release of Fortune Favors the Funk, a ‘Lambic inspired’ ale.

Fortune Favors the Funk is a unique collaboration with our talented friends from Sierra Nevada. Together, we spent an afternoon tasting and blending to create a beer that showcases our love of wild flavors and balanced acidity. The final beer was created using the Blendery’s ‘Lambic inspired’ barrels and an experimental hop Sierra Nevada provided, known as ex-598.

Fortune Favors the Funk was brewed with traditional lambic ingredients; pilsner malt, unmalted wheat and aged hops boiled for three hours. The base beer was fermented in neutral oak barrels and aged for almost a year. After blending, the beer was dry hopped with ex-598 hops, bottled with wine yeast, and allowed to condition for over two months. Fortune Favors the Funk has a classic rustic profile balanced with solid acidity, full body, and clean finish.

When: Friday, June 24th at 6pm.

Where: Beachwood Blendery247
Long Beach Blvd., Long Beach

Price:$18 / 750mL bottle

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Propagation Series 8.2e3 and 1.6e4

April 2nd, 2016 – It’s hard to deny the deliciousness of fruit, thus we have continued to experiment with as many variants as possible. This month, on April 9th to be exact, we will be releasing two more experiments that showcase some of our favorite flavors.

IMG_2019Bottles for Sale: (While supplies last)
Propagation Series 8.2e3: “Umeboshi” (Salted Plums) inspired Gose style ale with Lactobacillus, Brettanomyces, and Bamboo Jade Sea Salt aged in Oak Barrels with Plums. 4.3% ABV

Final Gravity – 1.005

PH – 3.42

Titratable Acidity – 7.0 g/L

(Berliner Weisse Style Ale). $17. 800 bottles available for release.

Propagation Series 1.6e4: Saison brewed with Saccharomyces in stainless steel, aged in French Oak Barrels with Brettanomyces, Sumo Citrus, and Blood Orange Zest.  6.4% ABV

Final Gravity – 1.001

PH – 3.83

Titratable Acidity – 5.3 g/L

(Saison) $16. 800 bottles available for release.

Pouring at the Tasting Room will be:

Propagation Series 064

Propagation Series 512

Propagation Series 1.0e3

Propagation Series 2.0e3

Propagation Series 8.2e3

Propagation Series 1.6e

Single Barrel Experiment Series (Draft Only)

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Another Funky Bottle Release – Propagation Series 1.0e3 and 2.0e3

March 10th, 2016 – Buckle your seatbelts people, this next release is a doozy! On Saturday March 26th at 2pm, we will be unveiling the two newest editions to our Propagation Series; 1.0e3 and 2.0e3. If most of you are sitting at home thinking, “wait, what happened to Prop 1024 and 2048?” Don’t fret, we did the math for you, rounded the numbers, and converted them in to scientific notation! Now all you have to do is sit back and enjoy these delicious experiments…We hope you like Dry-Hopping and Mexican Candy, because things are about to get funky!

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Bottles for Sale: (While supplies last)
Propagation Series 1.0e3: Mexican candy inspired Berliner Weisse style ale with Lactobacillus and Brettanomyces aged in Oak Barrels with Mango, Tamarind, and infused with Aleppo, Ancho, Aji Amarillo, Guajillo, and Green Serrano Chili. 4.9% ABV

Final Gravity – 1.000

PH – 3.28

Titratable Acidity – 8.2 g/L

(Berliner Weisse Style Ale). $17. 1000 bottles available for release.

Propagation Series 2.0e3: Saison brewed with Saccharomyces in stainless steel, aged in French oak barrels with Brettanomyces for 7 months, then dry-hopped with Simcoe hops. 6.4% ABV

Final Gravity – 1.001

PH – 3.89

Titratable Acidity – 2.9 g/L

(Saison) $16. 1000 bottles available for release.

Pouring at the Tasting Room will be:

Propagation Series 016

Propagation Series 064

Propagation Series 128

Propagation Series 256

Propagation Series 512

Propagation Series 1.0e3

Propagation Series 2.0e3

Single Barrel Experiment Series (Draft Only)

Dry Hopped Papaya (Galaxy and Mosaic)

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Propagation Series 256 & 512 and New Tasting Room Hours

February 22nd, 2016 – We are so thrilled to announce that starting this weekend February 27th, and 28th our tasting room will now be open weekends. Saturdays we will be open from 2pm-9pm (bottle release days 2pm-10pm) and Sundays 12pm-6pm. We are kicking it all off by releasing our two newest Prop Series iterations; 256 and 512.

Pouring at the Tasting Room will be:

Propagation Series 016

Propagation Series 064

Propagation Series 128

Propagation Series 256

Propagation Series 512

Introducing our “Single Barrel Experiment Series” (Draft Only)

Experimental Pineapple

Experimental Cranberry

#Funkmosa (Beer Mimosa)

Sumo Orange/Prop 512 – Funkmosa

Blood Orange/Prop 512 – Funkmosa

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Bottles for Sale: (While supplies last)

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Propagation Series 256: Saison brewed with Saccharomyces in stainless steel, then aged in French oak barrels with Brettanomyces and long peppercorns for 7 months. 6.4% ABV

Final Gravity – 1.001

PH – 3.81

Titratable Acidity – 3.5 g/L

(Saison w/ Peppercorns). $16. 800 bottles available for release.

Propagation Series 512: Ale with Oats, Lactobacillus, and Brettanomyces.  A fourth iteration of our Berliner Weisse “Prop 002”, in this version we swapped out some of the wheat malt with oats. 3.6% ABV

Final Gravity – 1.004

PH – 3.22

Titratable Acidity – 6.4 g/L

(Berliner Oats) $13. 800 bottles available for release.

Additionally, if you happened to miss our last bottle release, we will also be selling a limited amount of Propagation Series 016, 064, and 128 bottles along with Beachwood Blendery t-shirts and glassware. While supplies last.

Sincerely,

The Blendery Team