Bruery Terreux is opening up their orchard (and their raspberry bushes) for a new sour spiced Wit. SSW is catchy right? This sounds like a nice mix of flavors. Could be an excellent Thanksgiving beer.
Or Another
When sour titans like Cascade and Bruery Terreux tag team on a beer with an Oregon fruit – marionberries and a California fruit – Meyer lemons, does that mean the resulting beer will be twice as sour?
And do you buy a bottle of the Cascade version and the Terreux version and blend them?
B & BT in 2017
Beer release calendars are not as useful to me as they are for others, I suspect. Now if there were a master calendar that incorporated all of them together, that I would be on board with.
That being said, The Bruery and sibling Terreux have announced what 2017 will look like for the Orange County brewery and the key take-aways in my book are the new and retired:
New:
The Bruery Mischief 2017 with Citra & Motueka — new recipe/label
The Bruery The Order — new beer
A brand new, year-round release from The Bruery, The Order summons The Bruery’s characterful house yeast strain, dates, and a touch of coriander spicing for a Belgian-style amber that’s sure to satisfy fans of darker abbey ales ripe with dark fruit notes. This release introduces a new diecut reminiscent of abbey windows to the Famille Rue lineup.
Bruery Terreux Frederick H. – new beer (has been on tap in 2016)
Frederick Hottenroth was a great inventor, and he happened to be Partrick Rue’s grandfather. His namesake carries on in this low-ABV tart wheat beer that is 100% fermented in American-made oak foeders with brettanomyces and lactobacillus. This brand new year-round from Bruery Terreux boasts a bright acidity and a tropical, fruity aroma and flavor. The label art features blueprints of Frederick’s inventions, complete with his signature.
The Bruery Share This™ – two new treatments during 2017
The third and fourth treatments in this collaborative and charitable imperial stout series will once again focus on a specific region as the ingredient source and donation recipient. $1 from every bottle produced is donated to a carefully selected charity partner. The first 2017 release of Share This will feature chocolate and orange for ingredients, and spotlight its first domestic region: California. #sharethisbeer
The Bruery Hoppy Obligations – new limited release, draft only
A new, rotating series of hoppy beers will be popping up in select markets under the “Hoppy Obligations” banner. It may be an imperial lager, a Vermont-style pale, a hoppy red, or another hoppy brew that doesn’t fit an exact style, but you know it will be delicious and consumed quickly
Retired: Humulus Lager, White Oak, Trade Winds, Rueuze, Hottenroth, Tonnellerie series
#BABeerDay
The duo of The Bruery and Bruery Terreux (now fully separated with their own tasting rooms) have not separated “Barrel-Aged Beer Day” which returns for its fourth year on Friday, October 7, 2016.
Hopefully the weather will cooperate and make it easier to raise a snifter and toast your favorite barrel-aged craft beer.
Added to the festivities this year is The Bruery & Goat Group Collaboration Beer. Here is how the press release describes the blend: it “is a single batch blend of Black Tuesday, White Oak Sap, and Mash aged in Buffalo Trace barrels sourced by the Goat Group.”
This is draft only and can be found at The Bruery in Orange County as well as the following Goat establishments around Los Angeles:
The Surly Goat West Hollywood
The Surly Goat Encino
The Blind Donkey Pasadena
The Blind Donkey Long Beach
Verdugo Bar Glassell Park
Happy Bruery Terreux Day!
The day has come and the building has the logo adorning it….
Today the second Bruery tasting room opens and you can choose to visit Bruery Original or Bruery Terreux. The choice will depend on what Bruery camp of beers you prefer. Or both!
Earthy in OC
Exciting news from The Bruery. They are changing up the infrastructure of their beer brands with the new Bruery Terreux (“Earthy Bruery”), a “brand that will focus solely on farmhouse-style ales fermented with wild yeasts as well as oak-aged sour ales. The Bruery’s original brand will rededicate its focus specifically on experimentation with non-wild ales, modern twists on classic styles and aging beer in bourbon and other spirit barrels.”
All brewing operations will remain as is with the exception of the Terreux wort will be then “transported to their own facility a few miles down the road. All fermentation, barrel aging and packaging will take place at this second facility.”
And the two brands will eventually have two separate tasting rooms by 2015 (if all goes to plan).
According to the new website, the “current brands from The Bruery that are brewed with wild yeasts or bacteria such as Saison Rue, Oude Tart, or Hottenroth Berliner Weisse, will be transitioned to Bruery Terreux. The recipes will remain the same, but will be overseen by wild beer specialists and will be bottled under the new branding.”
I am still processing this change and what it means from a marketing and customer standpoint. But at first glance it seems a change more for streamlining brewing operations. I do see that down the road, some loyal customers may be confused that one person who likes Hottenroth and another that likes Burly Gourd may have to drink at separate locations. Unless beers from each arm are made available at each location. That is all speculative though since this is 2014 and things will probably evolve from here.
More news on this change as it becomes available.