We've been working on this thing for over a year now and it feels like we're due for a celebration.  And celebrate we will because we’ve finally got a handful of oak-aged beers that are ready to be shared with the world!

We’ll publish the backstory on each of these over on our blog over the coming days and you can get more of the technical details and pairing notes by clicking below on any of the photos.  These were released at our event on August 20th and available for purchase in bottles via our mailing list.

We hope you enjoy drinking them as much as we have enjoyed making (and drinking) them!

Touch of Brett

This dry, French-style saison was primary fermented with Brettanomyces Lambicus for a fruity and spicy experience. After aging, it was dry-hopped liberally with Citra hops to complement the orange, grapefruit, and earthy flavors that evolved during the aging time. Click for the full backstory
2016 GABF® Gold Medal for the “Brett Beer” category.

IBUS: 23
Cases Produced: 250
Malt: Weyerman Pilsner, Rahr white wheat, Malpass Farms unmalted wheat, Weyerman rye, Weyerman acidulated malt
Hops: Magnum, Centennial, Sorachi Ace, Citra
Yeast: Brettanomyces Lambicus
Barrels: French oak, California Pinot Noir
Food pairings: Mussels with garlic and herbs, chicken pesto pasta, herbed cheese spread, Vermont cheddar, ginger snap cookies

Technical Details
Back Story

Hop Farm

Our hop forward Ale begins with orange and grapefruit aromas. A medium bitterness balances with bready malt flavors, while a background note of oak tannins pulls it all together. Finally, Brettanomyces brings on the encore performance. Drink fresh now or store in a cool dark cellar to let the Brett flavors and aromas evolve, if you're into that.For the full back story click here.

IBUS: 56
Cases Produced: 150
Malt: Simpson Marris Otter, Rahr 2 row pale, Weyerman Munich, Simpson Light Crystal
Hops: CTZ, Amarillo, Pacifica, Sorachi Ace
Yeast: Saccharomyces, Bettanomyces Bruxellensis Var Drei
Barrels: French oak and acacia, Oregon Pinot Noir and Chardonnay
Food pairings: Grilled burgers, green curry, mild blue cheese, carrot cake

Technical Details
Back Story

Tangled Up In Blueberry

Our light-bodied Belgian-style Ale was matured on local blueberries for a soft purple color and a balanced berry aroma. The oak aging layers a hint of vanilla and mild dry tannin notes. Secondary fermentation adds a mild acidity and earthy character that will continue to evolve over time. Click here for the full backstory.

Cases Produced: 75
Malt: Rahr 2-row, Weyerman Dark Munich, Castle Carablond, Weyerman acidulated, Malpass Unmalted wheat
Hops: Aged hops, Vanguard
Yeast: Saccharomyces, blend of Brettanomyces, and Lactobacillus
Barrels: French oak and acacia, Oregon Pinot Noir and Chardonnay
Special Ingredients: 1 lb/gal Willamette Valley grown blueberries
Food pairings: Roasted pork loin, chicken salad, chevre, lemon custard tart

Technical Details
Back Story

Gin Hop Farm

This hop forward Ale spent several months in gin barrels and aromas of gin botanicals complement hop-imparted citrus notes of orange peel and grapefruit zest. Dry and crisp with a medium bitterness, it finishes clean and refreshing. For the full back story click here

IBUS: 56
Cases Produced: 75
Malt: Simpson Golden Promise, Rahr 2-row pale, Weyerman Munich, Simpson Crystal Pale
Hops: CTZ, Amarillo, Pacifica, Sorachi Ace
Yeast: Saccharomyces
Barrels: Freshly emptied Ransom Spirits gin barrels
Food pairings: Lamb, english meat pie, roasted rosemary potatoes, sage derby cheese, oatmeal raisin walnut cookie

Technical Details
Back Story

Blackberry Gose

Crafted with coriander and sea salt, our Gose-style Ale went through a secondary fermentation on blackberries. Hazy, purple and bursting with juiciness, our Gose has just the right acidic and saline balance for a huge, end of summer, thirst-quenching experience. For the full back story click here

Cases Produced: 180
Malt: Weyerman Pilsner, Rahr white wheat, Malpass farms unmalted wheat, Crisp Torrified wheat, Weyerman acidulated malt
Hops: Magnum, Hallertau Huell Melon, Lemondrop
Yeast: Saccharomyces, Lactobacillus
Special Ingredients: 1 lb/gal blackberries
Food pairings: Lobster, smoked pork, mascarpone, panna cotta

Technical Details
Back Story