Beer

This Oak fermented Sour ale was aged in freshly emptied Chardonnay barrels before being transferred onto fresh Montmorency cherries. This beautiful red fruit came from the Willamette Valley via Hollyaire Farm. The flavor experience is ripe pie cherries, and dark stone fruit which blends beautifully with the earthy, citrussy expression of our house cultures and just a touch of wine and oak to finish.

This lively ale is blend of young and old. One part Pinot barrel aged Saison Lily and two parts sour blonde ale aged in Sauvignon Blanc and Chardonnay barrels. After blending, we dry hopped with the juicy New Zealand Nectaron hop for an elegant, citrusy experience. The second in a series of farmhouse-style ales that pays homage to those people that help us grow and become more than we can be alone.

Life began in oak with our house cultures. After a long nap, we referment on top of copious amounts of Autumn Gold and Improved Elbert’s Peaches from Detering Orchards. The flavors are sweet, tangy and juicy peach with the complex earthy, tart character of our mixed cultures.

A blend of oak fermented sour ales matured in Peach Brandy. Tequila and white wine barrels secondarily fermented on top of whole cluster Sémillon grapes. Flavors and aromas of white wine, peach, lemon, and agave come together in the most harmonious way.