Sour and Wild Artisanal Ales

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New (to me) French Oak tank for fruited sours!!! I'm open to names, currently stuck on "Tanky McTankface"
Watching the grey clouds roll out, made me think it was time to release this one. B.F.G. Barrel fermented gose, with our house sour culture, Sonoma County sea salt, and coming in at a forgiving 4.8%. No kettles soured. Dig it.
Thanks Liquid Bread Magazine! @liqbrd http://www.liquidbreadmag.com/shady-oak/
Me too brah. But getting closer every day.
#podcasting with @bravecastlepodcast
Bar progress
Well, I can't commit to a specific date, but construction for the taproom has finally started. Booyah!
Dark sour, two years on french oak, and refermented with raspberries being transferred today. Coming to SF beer week and local accounts!
Harvest run of the pineapple guavas. I've been dying to get this fruit in barrels. Booyah!
Haze for days
Temperature testing the coolship!! Super stoked to get this out for the winter!
Releasing this week, Dankadelic! A wild IPA, crazy hopped with Galaxy and bottle conditioned with brettanomyces. Its funky, its hazy, its sexy. Artwork by the amazing @doriangraymatter and the photo by @abildgaardphoto Cheers! 🍻
Progress update!! A lot has been happening, life is hectic, and Sonoma County is recovering. I'm about to finish the coolship for the Kickstarter project and start some trial runs. A big thanks to all those that pledged, check your inbox for some info. Couldn't resist a custom plate. Please consider donating to or sharing the link in the bio for Redwood Credit Union's fire relief fund. Cheers!
Just an update here regarding the North Bay fires. Both myself and the brewery are fine, and I luckily didn’t not lose my home. Unfortunately, many others can’t say the same. It’s been a chaotic week of trying to pitch in wherever possible here. I can’t begin to say how painful this has been. The amount of support I’ve seen from Sonoma County and from all over is utterly amazing. I am truly grateful and touched to see this outpouring, and to all the first responders risking their lives to save us. The fires are still a threat. Once these are contained, the rebuilding of the region can begin. This task will be monumental, and will require continued support. For the time being, I’ve been directing people to this site: https://www.redwoodcu.org/northbayfirerelief This is the kind of support we need to become whole again, please share it wherever you can. Our people are what has made the North Bay so special and they need everyone’s help. In addition to this I needed to provide some financial relief where I can. My new sour barrel aged farmhouse has just been dry hopped with the last of my Mosaic and Equinox, which will soon be kegged and used to bring 100% of the proceeds directly towards the fund I mentioned above. In addition to this, I will be releasing the remainder of the Cellar Wizard bottle series. These are the sour with Cabernet Franc grapes, and farmhouse with peaches. These are Sonoma County beers, with Sonoma County fruit in them.These will also be for sale, with 100% of proceeds going to my very dear friends that lost everything. This is what I can do for now, but more is coming. Stay safe, stay strong, and please keep us in your hearts. I don't often ask people to share stuff, but please do, I want this to generate something meaningful for my community Love you all, Steve