Bottle Release: Umeboshi & Peach, Eugene

SATURDAY, December 17th 2pm
We’ll be releasing 2 new beers. They will be available in bottles and on draft. See you Saturday!

blendery-umeboshi-bottleUmeboshi
Lambic/Gose-inspired ale made with plums and Bamboo Jade sea salt
7.0% ABV

“Bright stone fruit and our house funk dominate the aromatics followed by flavors of juicy plum and melon. There is a solid acidity all the way through, rounded out by the sea salt, and a finish reminiscent of sweet tarts.”

Umeboshi Label
‘Umeboshi’ utilizes our third label design with artwork by Thomas Campbell.

 

blendery-peach-bottle

Careful with that Peach, Eugene
Lambic-inspired ale with peaches
7.0% ABV

“Next in our line-up of stone fruit beers is ‘Careful with that Peach, Eugene’, made with fresh local peaches from both Regier Farms and Sunny Cal Farms. Glorious aromas of juicy ripe fruit gets your mouth watering before you take your first sip. Bold acidity and our house funk partner nice with big flavors of fuzzy peach. Sweet and full bodied with a tart finish, leaving you immediately wanting another sip.”

Today it seems that fortune did favor the funk!

We were just awarded the ‘Certificate of Excellence’ medal for Fortune Favors the Funk in the old style Gueuze-Lambic category at the Brussels Beer Challenge in Belgium.

brussels-beer-challenge-in-belgium

“We are so honored to be recognized in this category, and are humbled to be listed alongside legendary Belgian breweries like Lindemans, Boon, and Tilquin. It makes us so happy and proud to know that our beers can hold their own on a blind judging panel in both America and Belgium, and we hope for continued success in the future.”
-Ryan Fields, Head Brewer & Blender

For all of you that still have bottles of this gem, now might be a good time to pop one open.  For those who don’t, hopefully in the future we can get the Sierra Nevada crew back down here and make another batch. Cheers!

fortune-favors-the-funkAfter 18 months of brewing, aging and countless tastings, we started the transition 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. It was initially released on Friday, June 24th.

New Eugene Bottle Releases!

apriumpluot

November 19th at 2PM we’re releasing 2 more Eugenes!

Careful with that Aprium, Eugene – packed with citrusy, stone fruit, fruit juice flavors, coming from the three pounds per gallon of Honey Rich Apriums from Murray Family Farms that we used to make this beer. Aromatics of ripe apricot with a big bright acidity and a lemony tartness at the end. 7.0% ABV
Careful with that Pluot, Eugene- Made with three pounds per gallon of Crimson Heart Pluots, also from Murray Family Farms. Big fruit aroma with flavors that remind you of biting into the flesh of a very ripe plum. Pleasant acidity, hints of melon, and touch of funk on the back end. 7.0% ABV

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)

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)

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)

IMG_4594
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