Good things come to those who wait.
This project is a movement away from batch-to-batch repeatability, focusing on an evolving series of freshly-aged beers. It gives us the chance to observe the effects of time on our beer. The end results are beers with high levels of complexity, nuance, and unique character. Part of our philosophy is that the omission of souring agents creates a more distinct beer. These beers are yeast-driven, ranging from bold-profile beers with heavy Brettanomyces “funk”, to beers with more delicate, wine-like characteristics. It’s beer for sippin’, as we say.
Our barrel cellar consists of 16 barrels and 4 puncheons, all oak wine barrels. Only after they’ve reached the desired complexity and flavor do we move the beer out of them, whether that be after 6 months, or two years.
All of our barrel-aged beers are mixed-culture, meaning we’ve used traditional brewer’s yeast as well as Brettanomyces or wild yeast specifically chosen to compliment the base beer. Releases are periodical and are in limited quantities, and most of the time, they’re one-time brews. Plans for expanding the cellar inventory are in the works, so make sure you stay tuned as the program develops.
What is the “Third Way”?
Traditionally, American brewers were mostly influenced by German and English brewing; very defined, strict beer style guidelines, and limited imagination when it came to ingredients and methods. Then there’s the “Third Way” of brewing, a more yeast-driven, color-outside-the-lines style of brewing. We tailor and adapt our brewing methods to best suit the beer. It’s experience and flavor driven, not style-driven. The Third Way makes use of brewer’s yeast and wild yeast (mixed-culture) for a more complex profile.
The windmill in our barrel program logo is representative of the windmills you’d find on the Dutch countryside, a place where many of these brewing techniques have been employed.