Wild & Sour

In addition to our traditional barrel-maturing program, we also produce a diverse range of wild and sour beers, often spontaneously inoculated in our custom-fabricated coolship (the first to be installed in the Pacific Northwest in 2011). This program is inspired by the great lambic beers of Belgium, and it's built in cooperation with the thriving population of house microorganisms found in our brewpub's wild cellar. After cooling and the initial introduction of microflora in the coolship, this beer is also fermented and aged in barrels—in this case, alive with yeast and bacteria famous for producing complex and delicious wild beers, like Lactobacillus and Brettanomyces.

Part of our wild cellar, located in our brewpub basement.