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Another stark reminder of the devastating fire to the north of Los Angeles is yesterday’s release of Ojai Wild.
The beer is a collaboration of all the DTLA Brewers United that used wild yeast captured in Ojai, during the group’s annual brewery camping trip for Extreme Beer Festival.
Alas, the area that the yeast was plucked from was destroyed by the fire, which makes this almost a historical record of the flora and fauna of the region.
Look for it at the Dry River taproom.
Tillamook is known for the cheese but now it also has a cool sounding brewery too. Trevor Rogers is behind De Garde Brewing and according to no less of an expert than Belmont Station of Portland, he is “utilizing yeasts he cultured from the local environment and an assortment of fun barrels to produce an array of unique beers with complex flavors.”
Here is a partial list of the unique offerings:
Chenin Blanc Regards (Double India wild ale with wine grapes)
Tempranillo Desay (wild Saison with wine grapes)
Italian Plum Desay (wild Saison, hasn’t been poured yet)
Cherry Desay
Cranberry Bu Weisse
Time to video review another beer and we head to Maui Brewing for their Liquid Breadfruit collaboration with Dogfish Head.
Here is part of the description from the brewery, “Dogfish Head superstar – Sam Calagione, will be our fearless collaborator! The result – a beer-epiphany never before innovated called Liquid Breadfruit!
To celebrate the cornucopia of a Maui-grown harvest, we will ingeniously combine local breadfruit (or ulu) & toasted papaya seeds into the recipe of an imperial golden ale fermented using Dogfish Head’s DNA ( Delaware-Native-Ale) yeast.”
Does this sound delicious or what?
“What you hold in your hand is a very special beer. Unlike most of the beers we produce- meant to be consumed fresh as possible, our Framboise takes nearly two years to create. This Belgian-style ale starts out like most many beers undergoing a two-week fermentation process. From there, things go radically different. The beer was moved to wooden barrels where we added Oregon raspberries and several types of “wild” yeast and bacteria to give create this unique beer.”
from the Lagunitas brewers, “Another Big Sister of the Little Sumpin’ Sumpin’ Ale…. Loads of Malted Wheat for a Curious Malt Foundation and a Light Color, But Our Belgian Yeast Leaves a Huge Flavor and Complexishness.”
So go get a bottle of the original so you can do a taste test when the WILD version is released.