Brewing Beer in America Inspired by the Belgian Lambic Tradition

“Beachwood Blendery was founded with one goal in mind; to create beer in America with flavors and aromas similar to traditional Belgian lambic and gueuze. In order to try and solve some of the mysteries surrounding the creation of these beers, we began collecting data at the very beginning of this project over three years ago. This data has been instrumental in the development of our beers, and has guided us closer to our goal. We decided to compile the data we’ve collected, so we could share it with all of you and add to the collective knowledge.” -Ryan Fields

We invite you to read this paper and share your thoughts/comments with us. The paper is available on our website, Facebook, and in our bio.

“It is of the utmost importance to us that we remain respectful of the tradition and to the true makers of the style. We will never refer to our beer as being either lambic or gueuze, and only when needed will we refer to it as lambic-inspired, gueuze-inspired, or beer inspired by the Belgian lambic tradition. We hope that you enjoy reading this paper, and that some of you gain some useful information. Together we make the craft beer movement stronger; let’s continue to elevate the bar and keep working together to make amazing hand crafted beers.”

Here is a link to Ryan paper:

Brewing Beer in America Inspired by the Belgian Lambic Tradition

We will also be posting a series of videos on our Instagram/Facebook accounts that go in to the paper in more detail.


Méthode Traditionnelle

Jester King and Black Project have recently released news that they have met with HORAL (High Council for Artisanal Lambic Beers) and come to agreement on an acceptable term for Americans to use to show that their beer is brewed in the traditional lambic method, with the exception of not being brewed in Belgium.

Methode Traditionnelle, and Methode Traditionnelle III, with the marks shown, MTwill be the designation used when a set criteria of traditional methods are met, centered around spontaneous fermentation, turbid mashing, aged hops, long boil, and barrel fermentation and aging. You can read all the details at  This has been an ongoing discussion, with many breweries involved (including us), and we are excited about the progress being made.  So often it is hard to categorize these beers in a way that maintains respect for the Belgian tradition, and also communicates the amount of time and energy it takes to make beer in this way.

Not all of the beer we make at the Blendery fits into this criteria, in fact a small portion of what we make fits all of the rules.  Our main goal at the end of the day is to make the best possible beer, regardless of method or tradition.  We do strongly believe that these methods play an important role though, and are excited about using this mark when applicable, to give you all a greater insight into the product we are creating.  We have always made it one of our main goals to create beer inspired by the Belgians while making sure to be as respectful as possible to their tradition.

– Ryan Fields Head Brewer Beachwood Blendery

To read more about Méthode Traditionnelle please visit:


Coolship Chaos Bottle Release & Funky Party

We’re releasing our first 100% spontaneously fermented lambic inspired ale and throwing a funky party to celebrate!

This is a limited and exclusive release of Coolship Chaos. Bottles will only be available through this event. Tickets go on sale Friday, May 12th at 12pm. Check out: for more details & ticket information.

Blendery-Label-04-Coolship_Chaos-proof1.00Coolship Chaos is our first 100% spontaneously fermented lambic inspired ale, a blend of the best barrels from our 2015-2016 coolship season.

It’s the closest we have come so far to fully following the traditional methods they use in Belgium to create lambics, and it shows in the flavors and aromas.

We used a traditional grain bill of pilsner and unmalted wheat, a multi-step mash, long boil with aged hops, and sent the hot wort into our coolship to cool overnight and become inoculated with the natural organisms floating in and around the Blendery.

It was then sent to barrels for a long fermentation and maturation. After one year we chose a few barrels that we’re tasting great, sent half to fruit for a later release, and packaged the other half for this special release.

No bottle conditioning yeast was added to the bottles on this run, only priming sugar, to achieve a natural refermentation in the bottle. The beer then sat in our warm conditioning room for five months until fully carbonated and up to our standards of taste, completely ready for your drinking pleasure.

It starts with a nice pop of the cork, and a thick steady head after the pour. Huge classic funk in the nose, reminiscent a farmhouse cellar, cedar, apple, and lemon. Bold lactic driven acidity compliments deep and complex layers of funk. Long chain sugars too strong for even the most robust strains of Brett leave the beer with a big mouthfeel, yet it finishes crisp and tart. Bold, complex, funky, tart, and drinkable. Everything we look for in a beer here at Beachwood Blendery.

We can’t wait to share this beer and introduce you to another stage in our evolution. We may have come a long way so far, but let me assure you this is just the beginning. Cheers!

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!

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.



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.


“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!


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