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The first ever batch brewed by The Bruery, Batch No. 1 is the result of a homebrew contest we held in order to determine our first batch. Loren Miraglia and Mark Graham entered a fantastic Belgian-style Golden Strong Ale that captured the judges attention. Batch No. 1 has a pepper-like spiciness and fruit forward flavors of pear and apricot. It is deceptively potent and will continue improving with age.

ABV: 11%, IBU: 20, SRM: 6, Release: One Time Only

Accolades:
Los Angeles International Beer Competition 2008, Bronze, Wood and Barrel-Aged Strong Ales ("Bourbon Barrel Aged Batch No. 1")

In January of 2009, a homebrewer and microbiologist named Al Buck won our Batch #50 homebrew contest with his incredibly complex gueuze-style ale. We knew this beer wouldn’t be easy to re-create, but the perfect layers of classic barnyard funk and lactic sourness were impossible to resist. Nearly 3 years later, after brewing the beer once in 2009 and a second batch in 2010, after adding various strains of wild yeasts and bacteria to the barrels and the bottles, after blending multiple batches back together and well beyond our release of Batch #300, we’re finally prepared to release Batch #50 – Grand Funk Aleroad. Brewed in the classic Belgian Gueuze tradition of barrel aging and blending multiple vintages of lambic-style ale, Batch #50 is one of the most rewarding beers we’ve ever had the opportunity to brew.

ABV: 5.8%, Release: One Time Only

Grant Phillips was the winner of our Batch 300 homebrew contest and rightfully so. Grant came down and helped us brew his recipe for an oaked tripel brewed with the ever so popular Citra hops. We had a ton of fun judging this beer and brewing beer and we think it's a great example of homebrewing ingenuity.

ABV: 8.2%, Release: One Time Only


Papier is our first anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain. The traditional first anniversary gift is something made of paper. The Bruery is giving their loyal fans the gift of Papier, their first anniversary ale. Layered with complex flavors of dark fruit,vanilla, oak, and burnt sugar, Papier is a robust ale, surely the perfect beer to mark our first big milestone. Best for sharing, this beer is ideal for cellaring until you have a celebration of your own…if you can wait.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2009

2011 Gold Medal GABF Winner for the Old Ale category

Coton is our second anniversary ale. It is the same recipe as Papier, but created using the Solera method. We blended a portion of Papier that had been aging in oak barrels with this new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2010

Cuir is our third anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2011

Fruet is our fourth anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale. Fruet is the first in the series that is 100% barrel aged.

ABV: 15.5%, IBU: 45, SRM: 22, Release: May 2012

 

Our infamous Black Tuesday is an Imperial Stout aged in Bourbon barrels for over a year. Rich caramel, toasted malt, vanilla, burnt wood, anise are just a few of the many flavors of this rich, decadent imperial stout.

ABV: varies, IBU: 40, SRM: 100+, Release: October (Available at Brewery Only)

Oude Tart is a Flemish-Style Red Ale aged in red wine barrels for 18 months. Pleasantly sour with hints of leather, dark fruit and toasty oak.

ABV: 7.5%, IBU: 15, SRM: 16, Release: Late Summer

2010 World Beer Cup Gold Medal Winner for the Belgian-Style Flanders Oud Brun or Oud Red category
2011 GABF Gold Medal Winner for the Belgian-Style Flanders Oud Brun or Oud Red category
2012 World Beer Cup Gold Medal Winner for the Belgian-style Flander Oude Brun or Oud Red category


White Oak is a blended beer-- 50% wheatwine aged in Bourbon barrels (we call it "White Oak Sap"), and 50% Mischief (our Golden Strong Ale). Vivid caramel, coconut and vanilla flavors blanketed in a crisp yet robust wheat ale, White Oak is an exercise of balance.

ABV: 11.5%, IBU: 20, SRM: 7, Release: Varies (1st Release October 2009)

Brewed with beachwood and cherrywood smoked malt, and aged in rye whiskey barrels, Smoking Wood is a delicious demonstration of what wood has to offer when it comes to beer. This imperial smoked porter is brewed with a hefty amount of rye malt, contributing to a full body and light spiciness. Toasty oak, caramel and vanilla flavors balance the smokiness, contributing to an intense yet refined flavor profile.

ABV: 10%, Release: Varies (1st Release December 2011)

A dry and vinous beer with hints of smokiness and a touch of oak. First running press of Pinot Noir grapes from Santa Barbara County were added to a year old blonde sour ale (called by many names around here, one you may be familiar with is Cuvee Jeune) and fermented together in stainless. The grape beer was then transferred to wine barrels and aged for 10 months. The beer is pleasantly tart, complex and refreshing; it can easily substitute a sparkling wine for any celebration.

ABV: 8.4%, IBU: 12, SRM: 7, Release: Limited

The second beer in our Vitis Series line of beer that have been fermented with grapes. For Oui Oui we used a first running press of Chardonnay grapes from the central coast and added them to our sour blonde ale. The beer was then aged in oak barrels that had originally been used to store wine, imparting even more of that chardonnay-like quality. The final beer has a pleasant funk which compliments the stone fruit and white wine-like character.

ABV: 8.4%, Release: Limited

A delicate blend of our award winning Oude Tart and our infamous Black Tuesday, this is one of the most intriguing beers we've created to date. The tangy dark fruit flavors twist themselves with the chocolaty sweetness in a way that fools the palate into thinking you are truly drinking two great, yet widely different beers at the same time.

ABV: 9.5%, IBU: 25, SRM: 30, Release: Limited

2012 Bronze Medal World Beer Cup Winner for the Wood & Barrel Aged Sour Beer category

Melange #3 is a blend of three bourbon barrel aged strong ales. White Oak Sap, a wheat wine, our Anniversary Series old ale and our imperial stout, Black Tuesday, join forces in this luxurious strong ale that links some of the best characteristics of each of the contributing beers. Chocolate, dark fruits, oaky vanilla and rich toffee-like character reach through the bourbon veneer for an intensely satisfying quaff.

ABV: 15.5%, Release: Limited

We brewed this ale with around 40% rye as a base malt and let our sour yeast and bacteria eat away at it in oak barrels for over a year creating a sour ale with a complex character of rye spice, oak and a subtle funk.

ABV: 8.7%,Release: Annual, Limited

Filmishmish, an Arabic term for “when the apricots bloom”, is a barrel aged sour blonde ale to which apricots have been added. The beer's already fruity esters are enhanced by the hint of fresh apricot jam and wood shavings. Filmishmish is a well balanced beer, keeping the apricot and oak character present, but putting the flavor of the well formed sour ale at the forefront.

ABV: 5.8%, Release: January 2012, Limited

For our third beer in the ‘12 Days of Christmas’ series we decided to take a little creative liberty when approaching the barrel aged version. We were able to acquire an abundance of syrah grapes from the Santa Ynez Valley, which are full of rich, dark berry flavors and a wisp of black pepper which seemed almost too perfect for Three French Hens. The grapes were pressed and the juice was added to the beer which was then aged in wine barrels for one year. The result is a satisfyingly tart, dark ale with hints of oak and dried fruit that finishes with a clean, vinous character typical of a deep red wine.

ABV: 10%, Release: December 2011, Limited

Otiose is an English word (pronounced ‘oh-shus’) which means “without practical purpose.” It was a beer developed by our brewers during a rare space in the brewing schedule simply to satisfy their own cravings for a sour brown ale fermented with guava. Rich with tropical notes and balanced by a mellow roast, this beer brings your mind directly to a decadent Hawaiian luau, complete with the roasted pig.

ABV: 8.2%, Release: January 2012, Limited

Rueuze is our take on the traditional Belgian-style blend of lambics of different ages. We carefully select a number of oak barrels from our warehouse that have been aging our sour blonde ale for various lengths of time and blend them to what we think is the ideal flavor. this is one complex beer.  Notes of hay, barnyard funk, apricots, and even olives play wonderfully with the balanced acidity.

ABV: 5.9%, Release: Winter

Sans Pagaie translates to “without a paddle” and is our take on the Belgian-style kriek, a sour blonde ale aged in barrels with cherries. The base beer has a subtle funk that melds gently with the fruit giving this beer flavors reminiscent of coconut, vanilla yogurt and of course, fresh cherries. A complex beer, perfect for a warm California day in the park with a slice of home made chocolate cake.

ABV: 5.8%, Release: January 2012, Limited

We brewed a stout - no, not Black Tuesday, this one is low i abv if you can believe it! But we then decided to put it into the barrels that previously housed Black Tuesday and various other strong ales and added our special blend of souring bacterias and wild yeasts.  The result is a perfectly tart yet awesomely dark and roasty sour stout.  Not a style you will see very often, and in our opinion, not a style seen often enough.

ABV varies from vintage to vintage, Release: Summer

 


COLLABORATION BEERS

Einer's Folly was the winner of a homebrew competition held by Holiday Wine in San Diego for their 45th anniversary. We brewed the winning ale for them which is an imperial porter with vanilla beans and bourbon soaked oak cubes. Its a magnificent ale to celebrate such a great event.

ABV:8.5%, IBU: 20, SRM: 60, Release: One time only, available at Holiday Wine only

Bottleworks XII was created in conjunction with the Seattle based bottle shop for their 12th anniversary. Using our berliner culture we created an imperial sour wheat beer and then added raspberries.

ABV:8%, Release: One time only, available at Bottleworks only


Marrón Acidifié: Imperial Oud Bruin. For our first collaboration beer we are lucky to partner with Cigar City Brewing out of Tampa, Florida. Geographically a country apart but following similar paths, we felt an immediate connection with Joey, Wayne and the crew. We're both young breweries, founded and staffed by homebrewers, who use interesting ingredients and techniques to make unique, full-flavored beers. A recipe was created over pints at Falling Rock Tap House during GABF 2009 and Wayne came out to help brew it shortly after. Over a year in barrels has left this dark sour layered with notes of cranberries, tropical fruits, leather and aged balsamic vinegar, balanced by wood tannins and roasted malt. Raise a glass and toast to the success of fledging breweries across this great nation!

ABV:ABV: 8.5%, IBU: 15, SRM: 20, Schizzles: 6

The Wanderer is a special blend of oak aged ales that we made with Craig and Beth from San Francisco's City Beer Store. Blanding a mix of sour ales and our anniversary ale the base of this beer has a delightfully sour tinge on top of a hearty malt backbone. To add to the flavor, Craig and Beth selected blackberries and bing cherries to be added to the ale adding to it's already fruity complexity. This ale went on to win the silver medal for wood & barrel aged sour fruited ales at the 2011 Great American Beer Festival.

ABV:8%, Release: One time only, available at City Beer Store only

2011 Silver Medal GABF winner for the American-style Sour Ale category

If you aren't familiar with Lawson's Finest Liquids yet, you should be! Run entirely by Sean Lawson, it is a nano-brewery in rural Vermont. He's become well known in the beer world for unique beers brewed on his single barrel system, and particularly for his use of locally sourced maple syrup. We got together with Sean and developed a recipe for an oaked, smoked, mapled monster of a beer. We even smoked our own malt using the wood of the very maple trees that provided the syrup for this beer. This was a really fun beer to create and the result is a mildly sweet, smoky brown ale with balancing wood tannins.

ABV: 9.5%,Release: One time only, available in California and through Lawson's Finest Liquids in Vermont.

Two of the most out-of-the-box breweries around, The Bruery and Dogfish Head, combined forces on a brew; the result is as intriguing as one might expect. Inspired by the strength of the Japanese people to remain sturdy during the recent earthquake that hit their small island nation, the beer's depth of flavor comes from flavors steeped in tradition. The ale is brewed with a spin on the traditional shichimi togarashi, or Japanese seven spice blend. Ginger, cayenne, white sesame seeds, black sesame seeds, poppy seeds, and nori were added to a base blonde ale that was created using two kinds of rice. Replacing the typical orange peel included in shichimi, whole kumquats were pulverized and added to the whirlpool, giving the spiced beer a kick of fresh citrus. A blend of sake yeast and The Bruery's house yeast was used to ferment this beer into a dry and complex ale, different than anything you've likely had before.

ABV:8.25%, Release: One time only, nationwide.

Orange County is surrounded by fantastic breweries these days and in the spirit of the growing local craft beer movement, we have decided to team up with some of our friends for a series of collaboration ales. The first beer is Chocosaurus Rye, which we brewed with the fine folks of Bootlegger's Brewery. Located less than four miles from our own brewery and started within months of each other, Bootlegger's have been great friends of ours since the beginning and it seemed fit to brew our first local collaboration with them. Chocosaurus Rye is an amalgamation of our two breweries styles: a dark rye lager that was finished with cacao nibs and vanilla beans. There aren't many lagers that work well in the winter, but this one, full of rye spice and chocolate should do the trick. Watch a short video about this beer here.

ABV: 7%, Release: One time only, Provisions/Tasting Room