The Rare Barrel
 
November 8, 2016 | The Rare Barrel

Crowd-sourced Collaboration Between Yazoo Brewing Company and The Rare Barrel

We're excited to announce that Brandon Jones​ of Yazoo Brewing Company​ is teaming up with us to work on what we're calling a "Crowd-Sourced Sour" collaboration!! That means we're opening every part of the process to share with the public, mainly through The Sour Hour and Milk The Funk​!

Brandon will be on The Brewing Network's The Sour Hour tomorrow (Wednesday) at 5 PM PST and we'll definitely be chatting about this project along with drinking some of his latest creations.

Our main goal with this project is to drive discussion of sour beer making techniques and philosophies. From brew day, to fermentation and aging, and all the way through packaging, you'll be able to not only follow the process with unprecedented access, but actually be able to influence the final outcome of the beer! We know this beer will be a Logistical Nightmare (<-- good beer name!), but the value of collaborating in this manner is to learn from the diverse opinions and knowledge of the sour beer community, pro brewers and home brewers alike!

For more details, you can follow this on @YazooBrew, @TheRareBarrel, @embracethefunk, Milk The Funk, and The Sour Hour by searching #SourCollab!
 
The Rare Barrel
 
September 29, 2016 | The Rare Barrel

Finding Barrel p9t | The Search for The Rare Barrel 2016

The Rare Barrel, our namesake, stems from the epic journey of  Barrel pH1. pH1 is an oak barrel that was crafted in France from French oak in 1990. After a few years of housing wine, she traveled across the Atlantic and has helped pave the way for American sour beer. This single barrel was integral to the sour beer programs at both New Belgium Brewing Company and Russian River Brewing Company. With Lauren Salazar as pH1’s shepherd at New Belgium, pH1 helped define the process and flavor profile of La Folie. She disappeared (or was secretly gifted, depending who you ask) to Vinnie Cilurzo at Russian River Brewing Company where she contributed to the first batches of Beatification, their spontaneously fermented beer, and spent the following 11 years contributing to their exceptional sours. The travels of  pH1 and her impact on these breweries is inspiring to us because she epitomizes an idea that there is one barrel that stands out from the rest. There’s a rare barrel that houses an amazing, and possibly perfect, blend of yeast and bacteria. We named ourselves The Rare Barrel because of pH1, and this past year we started our first Search for our own Rare Barrel.
 
 

Behind the Scenes of The Search for The Rare Barrel 2016

Our first Search for The Rare Barrel spanned over three days from September 16th, 2016 through September 18th, 2016, however, it took years to develop. While we originally thought we would have conducted our first Search years ago, we quickly realized that it would take years to build our barrel house with various fermentation and souring experiments to conduct such an extensive Search. The Search for The Rare Barrel got placed on the backburner until we were confident that we had enough of an array of barrels to choose from.  This past March, the idea for conducting The Search for The Rare Barrel became plausible.
 
Planning for The Search had commenced. Over the span of 6 months it was our production team’s mission to find our best 40 barrels that would be considered in The Search. At the time that this process started we housed over 1000 barrels filled with sour beer. In order to focus solely on yeast and bacteria expression, we knew that we would only select barrels that housed golden sour beer that did not contain any characteristics from fruit and/or spice additions. This narrowed down the selection to 400 barrels. From these 400 barrels our team created a list of 60 barrels that they considered to be the most diverse and interesting of our barrel house and tasted through each barrel to further narrow the selection down to 40 barrels for The Search Party to taste during this 3 day event.
 
  
 
As this three day event grew closer, we contemplated how tasting through these 40 barrels would pan out. Questions arose such as “Who do we ask to be involved in The Search Party for  this extensive tasting?”,  “What is the appropriate amount of samples for each person to try?”,  “How will we ask The Search Party to rank each barrel?”, “How do we involve those outside of The Search Party?” These questions and many more were pondered on as we devised a plan of operation. After much discussion, our plan was this... to have a group of our Ambassadors of Sour and some friends in the Industry (a.k.a. The Search Party) taste and rank barrel samples throughout the first two days of The Search. We would have 5 one hour sessions on both Friday and Saturday. Each session requested participants to taste through 8 different barrel samples and rank them from 1 (not to be considered The Rare Barrel) to 5 (to be considered The Rare Barrel). We would then crunch the data from The Search Party to find the 10 best barrels in our barrel house. These barrels would move forward the final tasting on Sunday.  With help from Lauren Salazar of New Belgium Brewing and Vinnie Cilurzo of Russian River Brewing, they would  taste through the top 10 barrels with Jay Goodwin and, from those, select The Rare Barrel. To get the public involved we would have approximately 100 flights of 3 barrel samples available in the Tasting Room per day to simulate an experience similar to The Search Party. The barrel samples would be selected from barrels that were a part of The Search.
 

  

The Search for The Rare Barrel | Getting to the Top 10 Barrels

After months of planning,  tasting, extending invites to our prospective Search Party members, and prepping for service,  Friday, September 16th was here before we knew it. Doors opened and our first tasting session was underway. Up to 16 Search Party members tasted alongside each other in silence in each session. Throughout the first 2 days it was interesting to overhear conversations after each session among these members discussing either their similar or opposing opinions on each sample.  It was also exciting to chat with industry, Ambassadors, and patrons that experienced our public barrel tasting flight about how tasting through barrel samples was a new experience for them and most have a new understanding and appreciation of the work and thought behind tasting and blending beer to create a final product. After it was all said and done, there was a cloud of joy and appreciation hovering in the Tasting Room as our Search Party felt privileged and excited to be a part of selecting beer for The Rare Barrel, whether it was to dwindle barrels out of consideration or to promote them forward. By 6PM that Saturday, the second day of The Search,  the data was crunched and the top 10 barrels were selected. As we nailed the results to a barrel for the public to view, a crowd gathered around to see if their barrel had made the cut.
 
  
  
 

The Search for The Rare Barrel | The Final Tasting

Doors opened at 1PM on Sunday and we had eager supporters and onlookers ready to experience this final day with us. For those that enjoyed our public barrel sample flight, they got to taste at least 3 of the final barrels included in the top 10 barrels. Around 3PM, Jay, Lauren, and Vinnie sat down at the final table, each with all ten barrel samples spread out in front of them and began to taste and record their notes. A group of onlookers huddled nearby to witness the experience trying to overhear the discussion among the three after all 10 samples had been tasted. An hour after this final tasting began the three had come to a consensus. Barrel p9t was the one. This barrel, housed an exceptional blend of yeast and bacteria. This barrel was our Rare Barrel.
 
  
 

Barrel p9t | The Rare Barrel 2016

Barrel p9t was selected as The Rare Barrel in the 2016 Search. This single barrel contains batches of gold wort that were brewed between February and April 2016. These batches were part of a “sour saison solera” -- a mixed culture fermentation that was allowed to run through eleven generations. The mixed culture included  The Yeast Bay Saison, Giga Yeast Saison, Saison DuPont, multiple strains of Brettanomyces bruxelles, Brettanomyces lambicus, Lactobacillus delbrueckii, Lactobacillus buchneri, Pediococcus damnosus, and our house mixed culture. After fermenting in stainless with these cultures, the beer was racked into a barrel on top of the yeast cake from a previous batch, which included mature cultures of The Yeast Bay Saison, Brettanomyces Lambicus, Lactobacillus Delbrueckii and, Pediococcus Damnosus. It rested in this barrel from late April 2016 until September 2016, when it was selected as “The Rare Barrel” in our 2016 Search for The Rare Barrel.
 

The future for Barrel p9t

Short term | A small portion of Barrel p9t was carbonated the week after The Search for the public to try on draft in our Tasting Room. Starting at 4PM on Thursday, September 29th, Barrel p9t, The Rare Barrel 2016, will be pouring from the taps. Our intentions for serving Barrel p9t on draft and hopefully other single barrels selected in future years of The Search for The Rare Barrel is to share and enjoy this exceptional blend of yeast and bacteria.  To encapsulate Barrel p9t, our best barrel of sour beer, the majority of this beer is being used to propagate future batches of sour beer.
 
Long term | On Tuesday, September 20th, 2016, the majority of Barrel p9t was used to barrel ferment new wort. All work came to a halt as each employee slowly gathered around the fermentation area to watch Barrel p9t be awakened with a fresh batch of gold wort. There was almost 7 minutes of silence as we watched new beer fill Barrel p9t. In these 7 minutes there was a feeling of anticipation and excitement. Anticipation for what Barrel p9t would bring to The Rare Barrel and excitement to see this barrel develop and grow and possibly be an integral part in future blends for years to come. Taking this all in and looking ahead to our future one couldn’t help but also feel gratitude and pride. Gracious to those that helped us along the way, our mentors, colleagues, and supporters of The Rare Barrel. Proud that after 3 years we were able to find our own Rare Barrel.
 
 
We would like to thank all of those that have helped us on our journey to find Barrel p9t! Thank you to our staff for your hard work and help in preparation for The Search. Thank you to our Search Party members for providing feedback on which barrels should move forward. And a thank you to Vinnie Cilurzo and Lauren Salazar for being pioneers in American sour beer and lending your ears, palates, and thoughts on what is our Rare Barrel.

 

The Rare Barrel
 
July 19, 2016 | The Rare Barrel

The Search for The Rare Barrel

Long story short... we’re conducting our first Search for The Rare Barrel. Over the course of 3 days, our friends along with some of our Ambassadors of Sour will participate in an extensive tasting of our barrel house in order to find the best barrel of beer...aka “The Rare Barrel.” We’ll serve a portion of The Rare Barrel on tap for everyone to try, and then use the other portion to inoculate another batch of beer for future enjoyment.
 
Long story long... our namesake, The Rare Barrel, and The Search for The Rare Barrel, is inspired by the epic story of pH1. pH1 is an oak barrel, and she was crafted in France from French oak around 26 years ago. After a few years of housing wine, she found her way to New Belgium, where she was part of their original sour beer program. With Lauren Salazar as pH1’s shepherd at New Belgium, pH1 helped define the process and flavor profile of La Folie, an amazing and pioneering sour brown ale.  Around 2003, pH1 disappeared (or was secretly gifted, depending who you ask) to Vinnie Cilurzo at Russian River Brewing Company. While at Russian River,  pH1 contributed to the first batches of Beatification, their spontaneously fermented beer,  and spent the following 11 years contributing to their exceptional sours. When we heard this story about the travels of pH1 and her impact on these breweries, we were inspired by an idea… the idea that there is one barrel that stands out from the rest. There’s a rare barrel that houses an amazing, and possibly perfect, blend of yeast and bacteria. We named ourselves The Rare Barrel because of pH1, and now we need help searching for “The Rare Barrel” in our barrel house.  
 
WHAT | The Search for The Rare Barrel will span 3 days. A group of our Ambassadors of Sour and some friends in the Industry  (a.k.a. The Search Party) will taste and rank barrel samples throughout the first two days of The Search on Friday and Saturday. We’ll crunch the data from The Search Party to find the 10 best barrels in our barrel house. These barrels will move forward to Sunday, which is the third and final day of The Search, where we will get help from Lauren Salazar of New Belgium Brewing and Vinnie Cilurzo of Russian River. They will help us taste through the top 10 barrels and, from those, select The Rare Barrel.
 
WHERE | Barrel Cellar and Tasting Room @ The Rare Barrel, 940 Parker St, Berkeley, CA 94710
 
WHEN | Friday, September 16th
    Saturday, September 17th
    Sunday, September 18th
 
WHY | We are in search of the rare barrel … the barrel that houses the perfect blend of yeast and bacteria.
 
HOW CAN YOU PARTICIPATE IN THE SEARCH? | We will have approximately 100 flights of 3 barrel samples available in the Tasting Room per day for y’all to compare, contrast, and formulate opinions on. The barrel samples will be selected from barrels that are part of The Search. Each barrel sample is served uncarbonated and at room temperature, just like how our blenders taste through barrels in production. A commemorative glass is included with each barrel sample flight.
 
DRAFT | Below is a draft list of what we intend to serve throughout the weekend. Please note some guest beers may not be served each day and may sell out. To see what will be offered on draft as well as bottles available to go or for on-site consumption please see our Tasting Room Menu by clicking here. Our menu will be updated by Noon each day of The Search.
 
TRB SOUR BEER
Gifted Branch - golden sour beer aged in oak barrels with tons of peaches and a dash of apricots, 6.7%
Arrows of Neon - golden sour beer aged in oak barrels with lemon peel and lime peel, 5.6%
Wise Guise - a blend of Ensorcelled and our golden sour beer aged in oak barrels, 5.6%
Forces Unseen - a blend of golden sour beers aged in oak barrels, 5.5%
Ensorcelled - dark sour beer aged in oak barrels, 6.2%
Another World -a blend of red sour beers aged in oak barrels, 5.8%
Shades of Cool - golden sour beer aged in oak barrels with black currants, 5.8%
Cosmic Dust - golden sour beer aged in oak barrels with hibiscus, 5.7%
Stone Age Love - golden sour beer aged in oak barrels with tart cherries, 5.7%
 
GUEST BEER
STS Pils, Russian River Brewing Co, - Czech Pilsner, 5.3%
Dribble Belt, Russian River Brewing Co, - Pale Ale, 4.5 %
Pliny the Elder, Russian River Brewing Co, - Double IPA, 8%
Supplication, Russian River Brewing Co, - Sour ale aged in Oak Barrels with Cherries, 7%
1554, New Belgium Brewing, - Black Lager, 5.6%
Trippel, New Belgium Brewing, - Belgian Style Ale, 8.5%
Le Terroir, New Belgium Brewing, - Dry-hopped Sour Ale, 7.5 %
NBB Love Oscar, New Belgium Brewing, - Base of La Folie aged in Cabernet barrels from Chateau Montelena

FOOD | We’ll have a different food truck on site each day! Please see the schedule below.
Friday, September 16th from 4PM - 9PM | Passione Pizza
Saturday, September 17th from 1PM - 7PM | Tacos El Rey
Sunday, September 18th from 1PM - 7PM | Doc’s Classic Comfort Food
 
So are you in?
PS -pH1 was gifted from Russian River back to New Belgium back in 2014, and then New Belgium gifted her to us in 2015. It’s a real honor to be the current shephard of pH1. If you’d like to hear the full story of pH1 as told by Gail Ann Williams and Steve Shapiro in issue #111 of Beer Advocate Magazine, click here for a great read!

 

Time Posted: Jul 19, 2016 at 8:25 AM
The Rare Barrel
 
May 25, 2016 | The Rare Barrel

Upcoming events in 2016, and a look back on the first half of the year

It’s been an exciting start to 2016 for us here at The Rare Barrel. We’ve been the on the road, traveling up and down California, over to the East Coast, and even over to Europe! Here is a look at what we’ve been up to this year and what’s to come for the rest of 2016.

Quick summary of where we’ll be...
 
Firestone Walker Invitational 6/4/16  | Paso Robles, CA
Hamilton’s Tavern 6/10/16 | San Diego, CA
Toronado SD (brunch) 6/12/16 | San Diego, CA
Sierra Nevada Beer Camp Across America 6/25/16 | Los Angeles, CA
The Perennial SF (beer and food pairing) 7/12/16 | San Francisco, CA
Wicked Weed Funkatorium Invitational 7/16/16 | Asheville, NC
Ales for ALS @ Faction Brewing 7/23/16 | Alameda, CA
California Craft Brewers Summit 9/10/16 | Sacramento, CA
Great American Beer Festival 10/6/16 -10/8/16 | Denver, CO
3rd Anniversary Party at The Rare Barrel 10/15/16 | Berkeley, CA
 

Reflecting on where we’ve been this year...
 
  

Ratebeer Best 1/31/16 | Santa Rosa, CA

It was a huge honor to be invited to participate in the RateBeer’s Best festival up in Santa Rosa this past January. We we able to pour Apropos of Nothing, Forces Unseen, along with a couple other sour beers alongside some of the best breweries around the world. We are also stoked to be considered and awarded a medal for being one of the Top 100 Brewers In The World, according to RateBeer.
 

Extreme Beer Fest 2/5/16 - 2/6/16 | Boston, MA

In early February we hopped on a plane, flew across the United States, and realized that we weren’t in sunny Berkeley anymore. Braving the winter weather, it was great to catch up with our Nightshift Brewing and make new friends with the crew at Trillium Brewing Company, before we made our way over to Extreme Beer Fest. Grateful for the opportunity to pour Cosmic Dust, Impossible Soul and a few other brands, we were even more appreciative of the awesome reception of our beer as well as the warm Bostonian welcome. 
 
  

Coachella Valley Music & Arts Festival 4/15/16 - 4/17/16 & 4/22/16 - 4/24/16 | Indio, CA

For some of those that attended the Coachella Valley Music and Arts Festival, they got to sip on Cosmic Dust and Keen Observation at The Rare Beer Bar located in the Craft Beer Barn.
We were stoked to be on draft for the first time at such an awesome event because we’ve enjoyed feeding the monster at Coachella six of the last nine years. Craft beer... music… art… doesn’t get much better than that.

 

Craft Brewers Conference 5/3/16 - 5/5/16 | Philadelphia, PA

Jay Goodwin, Co-founder and Director of Brewing and Blending at The Rare Barrel, along with fellow sour beer colleagues Lauren Salazar and Andrew Emerton of New Belgium Brewing, Brandon Jones of Yazoo Brewing and Embrace the Funk, and Michael Kiser of Good Beer hunting conducted an open forum at this year’s Craft Brewers Conference in Philadelphia. The Sour Brewing Community Open Forum provided discussion on various topics such as different souring production methods and defining a common language and approach to articulating different souring processes and their flavor profiles. They also touched on the growth and importance that the sour beer style has on the craft beer industry.
 

World Beer Cup 5/6/16 | Philadelphia, PA

Ensorcelled, our dark sour aged in oak barrels, was awarded the silver medal at the 2016 World Beer Cup in the American-style Sour Ale category!!! We're honored and humbled to receive this award from the most respectable international beer competition. Our intention is to brew and blend the best sour beer possible to provide to sour beer drinkers, however recognition like this from our peers in the industry is mighty darn cool.
Fun fact...this is the 3rd award Ensorcelled has won! It was also awarded a gold medal at the 2014 World Beer Cup and a silver medal at the 2015 Great American Beer Festival.
 

Copenhagen Beer Celebration 5/13/16 - 5/14/16 | Copenhagen, Denmark

Jay and Alex were able to travel to Copenhagen, Denmark to serve our beer at the Copenhagen Beer Celebration. With four sessions over a two day period, we got to serve up 8 different sour beers to folks all around the world. This was our first time serving our sours in Europe and we had an awesome experience. We couldn’t believe how many people on the other side of the world were interested in trying our sours. Big thanks to Mikkeller Beer for the invitation and being awesome hosts!

 

The Bruery’s 8th Anniversary 5/14/16 | Placentia, CA

Congrats to The Bruery for 8 years of awesome! We got to pour at The Bruery’s 8th Anniversary party in Orange County, California recently and were able to bring along some bottles of Feed The Monster, Hypnotized,  and Keen Observation, to share with all the people celebrating at this great occasion!
 
Hope to see you somewhere else soon!

 

The Rare Barrel
 
May 18, 2016 | The Rare Barrel

Ensorcelled Wins Silver at 2016 World Beer Cup

Ensorcelled, our dark sour aged in oak barrels, was just awarded the silver medal at the 2016 World Beer Cup in the American-style Sour Ale category!!! We're honored and humbled to receive this award from the most respectable international beer competition. Our intention is to brew and blend the best sour beer possible to provide to sour beer drinkers, however recognition like this from our peers in the industry is mighty darn cool. 

Fun fact...this is the 3rd award Ensorcelled has won! It was also awarded a gold medal at the 2014 World Beer Cup and a silver medal at the 2015 Great American Beer Festival!

Time Posted: May 18, 2016 at 8:57 AM
The Rare Barrel
 
March 2, 2016 | The Rare Barrel

Barrel Samples: sensory, attenuation, temperature, and pH

There are many different variables throughout the fermentation process that affect how sour beer is produced. In order to better understand our beers and sour beer production in general, we pull small samples from each batch of beer every 10-14 days and specifically track four things: sensory, attenuation, temperature, and pH.

Pulling Nails

In order to test each batch, we pull a very small sample of beer from the barrel. However, it is incredibly important that we do not allow extra oxygen in the barrel, so we never remove the bungs from the barrel during this process. Instead, we are able to get samples from our barrels by “pulling nails” (often referred to as the “Vinnie Nail”, popularized by Vinnie at Russian River). It’s as simple as it sounds… we grab a pair of pliers and a glass, pull the nail, catch the sour beer as it pours out of the barrel, and then put the nail back in the hole! While sampling is important for testing the beer, it is important not to remove too much beer from the barrel at one time as that could also cause too much oxygen to enter the barrel.

Sensory

After samples are pulled, our production team first tests the beer on sensory. With over 900 barrels filled, we are sampling sour beer every day. Sight, smell, taste, and mouthfeel of each sample are recorded to assist us in tracking the progress of our different yeast and bacteria experimentations as well as help create exciting new blends. We’ll take notes on how each batch looks, smells, and tastes every 10-14 days so that we can track how it changes over time and know when it has completed fermentation.

Attenuation

Are there still fermentable sugars in the sour beers? Are the yeast and bacteria still fermenting the beer? To answer these questions our production team uses an Anton Paar to measure attenuation and monitor the progression of the fermentation process. The data collected from these readings, show us how much sugar has been converted into alcohol and carbon dioxide over time. If we see weeks of stable readings, we know that yeast and bacteria have fully attenuated the beer and that this batch of beer is either ready to be packaged or blended. Ensuring that our beers have fully attenuated and are fermented dry is very important to make sure that our beers do not over-carbonate in the bottle.

Temperature

Temperature plays a very important part in yeast and bacteria activity. Yeast and bacteria typically convert more sugar into alcohol and carbon dioxide in hotter temperatures, while fermentation can slow down in colder temperatures. Since the amount of heat present affects how yeast and bacteria act, it also affects how sour beer tastes and smells. Different fermentation temperatures will produce different esters and phenols, which give each batch of beer varying characteristics. The ideal temperature range is somewhere between 50-70F, which is actually one of the main reasons why we decided to start here in Berkeley. Berkeley’s climate hovers in the ideal fermentation temperature range. The size and location of our warehouse provide an excellent space to house our 100 BBL fermentors and over 900 barrels filled with fermenting beer.

pH

The final assessment that we record every 10-14 days is pH level. pH is the measure of how acidic or alkaline a solution is. Bacteria produce acids (most commonly lactic and/or acetic acid), which acidifies our beers and puts the “sour” in them. We track the progress of acid producing bacteria by taking a pH reading. Bacteria are still active if pH continues to decrease, but after consecutive weeks of stable readings we are able to proceed in the blending process.

How do we test pH? First, we calibrate a probe to 7.0 pH by dipping it into a neutral storage solution. We then rinse the probe with water and dip it into the second acidic storage solution to calibrate the probe to 4.0 pH. We rinse the probe one more time with water and then dip it into our beer sample to take a final pH reading.

pH will give us a good idea of how acidic a beer is, however, it doesn’t directly translate to how people perceive acidity on their pallet.

Recording the data from these four assessments allows us to further our understanding of how yeast and bacteria work to create sour beer. We learn more and more as we track each batch of beer in this decades long experiment.

 

Time Posted: Mar 2, 2016 at 9:00 AM
The Rare Barrel
 
January 8, 2016 | The Rare Barrel

SFBW: The Rare Barrel Events

San Francisco Beer Week is only a few weeks away, do you know what you are doing?  We are gearing up for an epic week from January 22nd through January 31st and will be hosting a few events.  See what is going on below.


The Reunion: The Bruery, Societe Brewing Co, & The Rare Barrel

Saturday, January 23rd, 2-10PM @ The Rare Barrel

Mark your calendars! We are starting the beginning of Beer Week by getting the gang back together… again!  The Bruery, Societe Brewing Company, and The Rare Barrel will all be under the same roof for our second annual reunion event. Each brewery will be serving 5 beers for you to try at the Tasting Room starting at 2PM.

If you didn’t know, Patrick from The Bruery, Doug from Societe, and Jay from The Rare Barrel all worked together at The Bruery. Patrick, Doug, and Jay will all be in house for the first few hours to share each other’s beer, reminisce about the past, chat about the present, and look forward to the future.

Real Smoked BBQ is bringing a massive smoker to our parking lot again and will dishing up some amazing BBQ for this event and Sunday, January 24th. Come hungry and thirsty!

 


The Rare Barrel Cellar Night

Thursday, January  28th, 4-10PM @ The Rare Barrel

That’s right, we are bringing back a few of our past releases for you to try in our Tasting Room for one night only! We will have 13 sours on tap and 3 bottles to try in house. Please see a list of  beers we plan on serving below.

Draft
Becoming | golden sour aged in oak barrels with boysenberries
Dubious Nights | dark sour beer aged in tequila barrels
Forces Unseen 14 (Batch 2) | blend of 3 golden sour beer aged in oak barrels
Forces Unseen 15 (Batch 4) | blend of 4 golden sour beer aged in oak barrels
Forces Unseen 16 (Batch 5) | blend of 5 golden sour beer aged in oak barrels
Impossible Soul | golden sour beer aged in oak barrels with tart cherries and sweet cherries
Map of the Sun | golden sour beer aged in oak barrels with apricots
No Salt | golden sour beer aged in tequila barrels
Proportional Response | amber sour beer aged in oak barrels
Soliloquy | golden sour beer aged in oak barrels with rose hips and orange peel
Sourtooth Tiger | golden sour beer aged in oak barrels with ginger
Supermassive | dark sour beer aged in oak barrels with blackberries and black currants
2nd Anniversary Sour | red sour beer aged in whiskey barrels
 
Bottles (for on site consumption)
Apropos of Nothing | golden sour beer aged in oak barrels with elderberries and lavender
Forces Unseen 14 (Batch 1) | blend of 3 golden sour beer aged in oak barrels
Home Sour Home | golden sour beer aged in oak barrels with peaches, cinnamon, and vanilla bean
 
Bottles (for sale)
Map of the Sun | golden sour beer aged in oak barrels with apricots
No Salt | golden sour beer aged in tequila barrels

 


Between the Barrels w/Lauren Salazar & New Belgium Brewing

Saturday, January 30th, 2PM - 5PM @ The Rare Barrel

Lauren Salazar will be in house on Saturday, January 30th from 2PM to 5PM along with some of our friends from New Belgium Brewing. Five special sours from the New Belgium cellars will be served along with suggested cheese and dessert pairings.  Lauren and Jay will also be holding 3 Q&A sessions at 2:30PM, 3:30PM, and 4:30PM for up to 20 people each session. Sign-ups are on a first come first serve basis so make sure to stop by the Tasting Room early to get your chance to chat with Lauren.


 
Sours from The Rare Barrel can also be enjoyed at the following events: SFBW Opening Gala (1/22), Barrel Aged Beer Fest at The Trappist (1/23), Sours United at Monk's Kettle (1/23), Sour Sunday at Jupiter (1/24), Knights Of The Dank Table at BeerCraft (1/28), and RateBeer Best (1/31).


Have an awesome Beer Week and see y’all in the Tasting Room!

The Rare Barrel
 
November 10, 2015 | The Rare Barrel

Rare Arts Fair - Saturday November, 21st 2-6PM

We are excited to announce that we will be hosting our first ever Rare Arts Fair! While we often say that brewing is using the science of biology to create art (beer), we want to also acknowledge that beer itself inspires art. On Saturday, November 21st from 2PM – 6PM at our Tasting Room, local artists will be displaying and selling their one-of-kind pieces inspired by the creation and enjoyment of beer. Check out the details below along with what each artist has created and will be selling.
 
What | Rare Arts Fair
When | Saturday, November 21st from 2PM through 6PM 
Where | The Rare Barrel Tasting Room
 
Upcycled Wine Barrel Staves by Al Wallash | These oak barrel staves were coaxed to form naturally wine-stained bowls, curvaceous candle arches, distinctive coat/towel hangers, and beer-related signs. Each piece is unique, with its own natural markings that are enhanced by stain and finish. These organic pieces will bring the wonder of barrel-aged beer and wine into your home.

   

Jewelry and Trinkets by JoAnn Wallash | JoAnn uses colorful beads and engraved metal pieces to create beautiful accessories and household items. She has a passion for crafting earrings, bracelets, and necklaces but also enjoys making bottle openers, bottle stoppers, and cheese knives.

Hop Life Prints by Scott Moskowitz | Hops enjoy life as much as humans do. From lounging pool side to taking up boxing as a hobby, Scott Moskowitz captures these moments of hops living life every day and depicts them on paintings, prints, and shirts.

Glass Sculptures and Ornaments by Mitch LaPlante | Mitch LaPlante makes colorful, realistic blown glass fruit and vegetable sculptures in large scale. Maraschino, Bing, and Rainier are popular varieties of cherries Mitch draws inspiration from and these sculptures reach almost 3 feet tall. He also makes ornaments in a variety of colors and shapes to hang on your holiday tree.

   

Ceramic Beer Mugs by Michael Salo | These hand made high fired ceramic mugs may be used to hold any beverage but are longing for some beer in them. Michael Salo has hand crafted each beer mug to be unique, all varying in size and color.
 
Hand Drawn Designs and Characters by Nicolas Fullmer | Nicolas Fullmer is a San Francisco-based illustrator and craft beer enthusiast who has made a name for himself with his unique hand-drawn designs and inventive characters. He is best known for being the artist for Faction Brewing and Cellarmaker Brewing as well as his complete artistic makeover of the 80-year-old globally recognized Trader Vic's brand. Clients in the world of beer have included Societe Brewing, City Beer Store, Hog’s Apothecary, Social Kitchen & Brewery, The Good Hop, Marin Brewing, Alpha Acid Brewing, Simply Hops (UK), Shady Oaks Barrel House, and more.
 
Made-to-Order Watermelon Forces | Forces Unseen showcases notes of sweet pineapple with a tart lemon acidity. We found that these flavors are a great compliment to fresh watermelon juice. Made-to-order, make sure to ask your bartender for a glass of this unique and refreshing blend while supplies last.
 
Artist Payment | All artists will be selling products direct to consumer. Acceptable forms of payment to artists will be cash only. Even though The Rare Barrel is hosting this event we will not be able take transactions on behalf of the artists.
 
We hope to see you all out here supporting the local artist community and possibly seeing art in new forms and places.

 

Cheers,

The Rare Barrel
 
September 29, 2015 | The Rare Barrel

Awarded Two Medals at the 2015 Great American Beer Festival®

We’re thrilled and honored to have been awarded two medals in the 2015 Great American Beer Festival® (GABF®)! Ensorcelled was awarded the Silver Medal and Apropos of Nothing was awarded the Bronze Medal… both in the American-Style Sour Ale category!

      

Presented by the Brewers Association, GABF® is the largest national beer competition that recognizes the most outstanding beers produced in the United States. The 2015 GABF® competition winners were selected by an international panel of 242 expert judges from the record number of 6,647 entries, received from 1,552 U.S. breweries.

Since opening our doors in 2013, our brewery has entered three competitions (2014 GABF®, 2014 World Beer Cup®, 2015 GABF®). With a combination of quality and luck, we’ve managed to win 1-2 awards at each of the three competitions we’ve entered our beers in. We don’t brew and blend sours with the purpose of competing for these awards, but we’re mighty proud to receive this positive feedback from our peers when it comes!

Cheers, 

 

Time Posted: Sep 29, 2015 at 7:34 AM
The Rare Barrel
 
September 21, 2015 | The Rare Barrel

The Sour Hour Podcast

Do you like learning about sour beer? If so, you might enjoy The Sour Hour podcast on The Brewing Network!

The Sour Hour is a podcast made for sour heads, homebrewers, and professional brewers who are interested in spreading knowledge sour beers.  The show is hosted by Scott Moskowitz of The Brewing Network and Jay Goodwin from The Rare Barrel, and they are usually joined by special guests on each episode.

The Sour Hour is available for free through iTunes! If you have any questions you’d like Jay and Scott to answer on the show, feel free to email your questions to scott@thebrewingnetwork.com or call 888.401.BEER when they are in the studio!

Here is a list of episodes and special guests that are available at the time of this blog post…

Episode 1 – Michael Tonsmeire, author of American Sour Beers

Episode 2 – Lauren Salazar of New Belgium

Episode 3 – Cory King of Side Project and Perennial Artisan Ales

Episode 4 – Troy Casey of Casey Brewing and Blending

Episode 5 – Tim Clifford of Sante Adairius Rustic Ales

Episode 6 – Q&A Episode

Episode 7 – Nick Impellitteri of The Yeast Bay

Episode 8 – Chad Yakobson of Crooked Stave Artisan Beer Project

Episode 9 - Q&A Episode

Episode 10 – Rudi Ghequire of Rodenbach Brewery

Episode 11 – Jean of Cantillon, Vinnie of Russian River, and Rob and Jason of Allagash

Episode 12 – Jim Crooks of Firestone Walker Barrelworks

Episode 13 – Milk The Funk

Episode 14 – Adrienne Ballou and Garrett Crowell of Jester King Brewery

Episode 15 –Jester King continued 

 

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