2019, A Pluot Odyssey – Fruited Sour

We were told, “I’m sorry Dave, you can’t do that.” But we did anyway. We got a large amount of fresh 2019 late harvest pluots from our friends at Kashiwase Farms. We added the fruit to sour base beer that is aging in barrel and let it referment for a few more months. We left the wild yeast on the fruit alone, which allows them to co mingle with our house sour culture. The result is a tart, but very fruity beer that you can enjoy with food, by itself or age for later. Drink it fresh or allow it to age and achieve additional complexity. Very limited amount available on draft and a small amount of bottles will be released Spring 2020. Art by Toast

23rd&William – Sour Farmhouse Ale

Special SF Beer Week release. We pay tribute to our ‘hood and DownTown San Jose. This second generation solera beer features pilsner malt, malted and unmalted wheat fermented with our house sour culture and lightly hopped with mandrina bavaria hops. The expressive mixed culture we use produces bold stonefruit and citrus flavors without the need for fruit. It’s tart, but not crazy tart. This is a raw ale, where we only pasteurize the wort before fermenting, rather than boiling. This allows you to taste the flavor of the grain and leaves the protein intact in the wort. What’s solera? It’s a process where we age a beer in barrel and package only part of it. We then add fresh beer to refil the barrel, which leaves some percentage of the original aged beer and some percentage of new beer. Repeated removal and refilling produces a very complex beer, as some amount of the original beer is always present in the barrel. A very small amount of this beer was packaged for draft, only for SF Beer Week 2020.

Beer and an Airline – Clear DIPA

You can’t be a real country unless you have a beer and an airline. – Frank Zappa

We made this beer to showcase 2019 Zappa hops. It’s pale 2-row malt, a clean fermenting yeast and a crazy amount of Zappa hops. We hopped it in the boil, whirlpool and dry hopped in the fermenter. Fruity nose and grapefruit pith, citrus, pine and fruity pebbles on the palate, with a lingering earthy bitterness. Extremely limited release only for SF Beer Week 2020.

Brookwood Amber Lager – Kellerbier

Amber Munich style lager that is light and refreshing with slightly spicy bitterness. Malt and caramel are present, but restrained and there is a subtle hint of roast. We fermented this lager with a very clean yeast, which provides a nice clean finish in an easy drinking beer. The name of the beer pays homage to our neighborhood of Brookwood Terrace in DownTown San Jose.

Jacaranda – Belgian Style Tripel

Special SF Beer Week Release. We continue to pay homage to our neighborhood in DownTown San Jose with this special beer. Our street is lined with Jacaranda trees that produce vivid purple flowers in the Spring and Fall, and the beer carries this name. We used 100% Admiral Maltings grain, featuring Pils and Gallagher’s Best. A variety of traditional Belgian methods we used to create the wort and ferment the beer. The result is a true-to-style Tripel, with restrained Belgian esters and phenols, malty flavor, firm bitterness, correct continental foam and clean, dry finish.

Don’t Eat Yellow Snow – Hazy DIPA

Second release of this crazy beer, hopped only with Zappa hops. This hop variety was named on behalf of the man himself, Frank. These produce a lot of very uncoventional flavors and aromas, which is why they are named in Frank Zappa‘s honor. Our landrace yeasts are also known for producing unconventional flavors and aromas, so we did the only sensible thing. We fermented this beer with one of our landrace yeast cultures and went crazy with Zappa hops, and only Zappa hops. Orange peel, unripe mango, dried apricot on the nose. Tropical burst of fruit, mango, orange peerl and fruity pebbles on the palate. Low hop burn and medium firm, earthy bitterness No fruit was harmed in the making of this beer!

Version 2.0 release notes:
2019 crop year Zappa hops
Raised bitterness to 27 IBU
Raised ABV to 9.4%
Open fermented

Madness – IPA

Madness is our latest West Coast IPA. We took it back to the old school with this one. 7.2% ABV and 70 IBU might remind you of IPA’s gone by. It’s loaded with “3 c’s” hops, which give it that classic West Coast flavor and aroma. Cascade, Chinook and Columbus are the classic combincation, and they really work well together. Naturally, we used our gentle touch on it to ensure it’s not rough. We like when the bitterness builds, rather than smashing you in the mouth. Despite its West Coast roots, it’s really smooth. We took it to heart when people challenged us to make a classic style West Coast IPA. It would be madness not to!

Let the Cowboys Ride – IPA

We were able to get ahold of a small amount of an experimental hop called BRU-1. It’s one wild west of a hop! Massive overripe pineapple on the nose and palate along with melon, fruit punch and melon rind on the finish. We didn’t go crazy with bitterness either. A small amount of chinook hops provide the majority of the bitterness. Finally, we fermented it with one of our house clean yeasts in order to really let the hops shine through. Bob Segar’s “Against The Wind” set the stage for the brew, and we lifted “Let the Cowboys Ride” from the lyrics of the song. It’s highly drinkable at 7.2% ABV and 35 IBU.

The Cannibal – Belgian Abbey Style Quad

Belgians love to ride bicycles. Probably the most famous Belgian cyclist of them all is Eddy Merckx. With 11 Grand Tour victories to his name, he earned the nickname ” The Cannibal.” 

We brewed this beer using traditional Abbaye methods, which result in a smooth, subtle beer with tiny foam bubbles that hides its strength. 100% Admiral Maltings, from Alameda, CA, grains provide the foundation of the beer. Admiral Pils and Gallagher’s Best malts were used. We raised the temperature during the mashing process in order to create the correct foam and improve extraction. A traditional Abbaye yeast was used and strict temperature control in order to control some of the flavors normally associated with Belgian beers. Keg and bottle are naturally carbonated. Drink before 2021. Collaboration with A Belgian’s Beer Diary. Artwork by Leroid

Fabricator – Belgian Style Pale Ale

We pay tribute to the hard working men and women that build things for us. Our good friend Randy built the stands hold our brewing equipment and this one is for him! He’s the real Fabricator.

Pale ale is the beer that Belgians drink every day. It’s the working man and woman’s treat after a hard day at work. 100% Dingemans Belgian malts and traditional European hops were used on this beer. We used a special yeast culture from East Flanders in order to capture the correct Belgian flavors and strictly controlled fermentation temperature in order to balance the fruit and spice character that the yeast produces. It’s designed to be enjoyable to sip and also refreshing to drink. Santé!

Fill Your Heart With Niceness – IPA

It’s the holiday season. You’ve got presents to buy and parties to plan. Politics are polarized. It’s easy to get stressed out! Take a break and enjoy a juicy IPA that will take your cares away. In the immortal words of Mister Pato Banton, “Fill Your Heart With Niceness!”

We brewed this beer using one of our favorite pale malts and just a touch of German Munich malt. We added enough chinook hops to provide mild earthy bitterness and then went crazy with enigma hops in the whirlpool and dry hop. We then fermented it with one of our house clean yeasts. This beer is bursting with mango, green grapes, unripe mango and a bit of berries! No fruit was harmed in the making of this beer.

No Ska In The Morning – Munich Dunkel

In Nov, 2019 we opened up the brewery to three talented ladies from the local brewing community. Joanna Dunham was the head brewer on the project and Casey Cooksey and Morgane from A Belgian’s Beer Diary the assistant brewers. They wanted to produce a traditional continental lager and donate some money to a local charity. The result is No Ska in the Morning! What exactly is a Munich Dunkel? It’s a dark lager produced with caramel roasted malt and roast malt that has no husk. The combination of these malts produces a dry caramel and roast beer without being harsh or bready. German malts and traditional decoction mashing were used to produce a malty profile with gentle roast flavors and hints of vanilla. Sterling hops were added conservatively in order to balance the beer, but allow the malt and roast to shine. It was then fermented with a traditional Munich lager yeast in order to achieve the correct clean finish. Finally, the beer was lagered for 6 weeks before packaging. As is customary with some German lagers, you may notice some slight sulfur on the nose, which will dissipate quickly.

Stonegate – Irish Export Stout

Paying homage to both Ireland and San Jose, Stonegate is a classic stout. Massive coffee, chocolate and toasted bread on the nose. Coffee, dark chocolate and rye bread on the palate and a firm earthy bitter finish. One of our brewers grew up in the Stonegate neighborhood of San Jose and Stonegate is home to one of the world’s most famous stout breweries in Ireland. Enjoy the roastiness! We made some small changes to the recipe from last year.

Version 2.0 release notes:
Reduced bitterness from 37 to 33 IBU
Raised ABV to 6.4%