Whereas most beers in brewpubs are ready to drink in 21 days, many fantastic styles must spend much more time maturing. Beginning in 2008, we started our extended cellaring program. The goal; to provide the craft beer enthusiast with fine styles rarely found in brewpubs. Deep barrel aged brews, funky & tart wild ales, and original styles that benefit from extended aging. We begun with four bourbon barrels and have since grown to over 50 barrels; Oregon Oak, Pinot Noir, and Bourbon, and Brandy barrels. Additionally we have extended our cold cellar to provide the space for further conditioning. Some of these fine ales spend several months in barrels, others a few years, developing at times subtle, and at times distinct aromas, and flavors.
La Ferme de De’mons, (The Demon’s Farm)
Brewed for the 2010 Cheers to Belgian Beers. Black Saison brewed with Beligan Pilsner, French Wheat, German Carafa, & dark Candi Sugar. Fermented with a classic Saison yeast. La Ferme de Demons is then aged in three seperate barrel types; Oregon Oak, Pinot Noir, and Boubon. After barrel aging La Ferme de Demons is blended and conditioned with a touch of tart Oregon black cherries. One keg was served at the Cheer’s to Belgian Beers festival on May 1st. The remaining beer has been be-barreled and innoculated with Brettaonmyces.
Mysticgold, Lambic inspired ale, brewed with unmalted wheat, pilsner malts, and aged hops. 100% barrel fermented with wild yeast and bacteria blend from a classic Belgian Lambic Brewery.
(Sometime in 2011/2012)
The Golden Canary
Wild Golden ale. A Blend of barels ranging from 6-18 months. Barrels to include Mysticgold, golden base, Pedio & Lacto. (Spring 2011)
Illusions, Beligan Black Ale, cellared in Pinot Noir Barrels with wild yeast and bacteria. (Spring 2011)
Wonka’s Wit, Beligan style wheat ale brewed with corriander, bitter & sweet organge peel, and local honey. Barrel aged with Lacto and wild yeast. (Late Summer 2010)
Golden Sour Base, A mixed fermentaion golden ale. We will use this beer as a base for blending with other batches and fresh local fruits.
Enchanted
Inspired by Belgian Oud Bruins, though uniquely an American Wild! A deep silky brown ale Barrel aged in bourbon casks with Lactobacillus for 6-15 montsh. (Summer/Fall 2011)
Imagine, Beligan Imperial Stout aged in bourbon barrels, and cellared for over a year and a half. 15%alc/vol
11/11/11 realease date.
Hypnosis, Bourbon barrel barley wine
(Novemeber 2010 release)
Figgy Pudding English olde ale/barley wine with a touch of molasses, aged in brandy barrels with figs. Gently spiced at blending. A portion will be bottle conditioned in time to stuff in stockings! 11% alc,vol