A note from Jay:
Starting my brewing career at The Bruery was a dream come true. Even at six months old, The Bruery already had a reputation for using strange ingredients in strange styles. With Patrick Rue’s vision from his days of experimental homebrewing during his stint in law school and Tyler King’s like-minded passion for craft beer with professional expertise, The Bruery’s first employees had formed a powerful team. To join them was one of the luckiest moments of my life.
Now years later, The Bruery still has a reputation for pushing the envelop. However, now they have the accolades to back up these crazy ideas! Tyler has built a talented and passionate brewing team and Patrick has hand-picked brilliant minds to run the business. I couldn’t be more fortunate to have worked with such an amazing group of people. The Bruery took me in, treated me like family, and I’ll always be incredibly proud to say I worked there.
Today I give a heartfelt THANK YOU, from me to everyone at The Bruery. I would not be where I am today without you.
Jay Goodwin has been lucky enough to work with some incredibly talented people over his three and a half years at The Bruery. A small craft brewer in Orange County, The Bruery has consistently produced high quality beers that challenge both the consumer and their brewers.
In his time at The Bruery, Jay fell in love with the barrel-aged sours he produced such as Hottenroth Berliner Weisse, Oude Tart and Marron Acidife. The brewing team was lucky enough to win multiple medals for sour beer at both The Great American Beer Festival and The World Beer Cup.
He began to think how he could bring what he learned from brewing these styles back to where he and Alex (Co-founder) grew up: the San Francisco Bay Area. While collaborating with Alex, his college roommate who introduced him to home brewing, and Jay’s father, a lifelong entrepreneur, the team drafted a plan to start a sour beer company back home, in The Bay.
As Head of Barrel Aging at The Bruery, Jay started focusing on inoculation and management of the sour barrels. The brewers would send him wort and he had a whole warehouse full of barrels to play with. The idea was born there. Why not team up with breweries here at home in the Bay Area and start entire sour-only barrel warehouse to Northern California?
Since sour beers will take over 1 year to mature (a long time!), they are brewed less frequently due to limited fermentation space. Jay quickly realized that if they built their own brew house, it would collect probably a good amount of dust. Therefore, they decided to partner with host breweries in the Bay Area to produce our wort. While a host brewery will produce their wort, The Rare Barrel will manage fermentation, blending, packaging, and distribution. This model ultimately allows The Rare Barrel to maximize barrel aging capacity while supporting local craft breweries. It’s a win-win situation!
We can’t wait to get started! Since the sour beer production process takes longer than a typical ale or lager, we hope we can get started sooner rather than later. A few things that are very important to us include:
Focus - Since we are focusing on one type of product, sour beer, we believe we can concentrate on the specific challenges that these styles bring more than a brewery that splits time between non-sour and sour beer.
Community - We feel so honored and humbled that we have the opportunity to start a project like this. We’d love for homebrewers, craft beer connoisseurs, distributors, retailers and the beer media to get more involved in the production process with us!
Experimentation - Sour production can happen so many ways…we figure we will try them all! We will make a lot of this information available on our website so when you buy a bottle of our beer you will know everything about the blend, the barrels, the fermentation, the cellaring…everything!
Northern California is rich in brewing tradition and is home to some of the best breweries in the world. Hoping to add to this proud history, we are pleased to announce that we will be launching an all-sour, all-barrel aged beer company in the San Francisco Bay Area named The Rare Barrel.
We plan to brew our wort at local craft breweries, and we will be building our own barrel warehouse for fermentation, packaging and serving our beers to the public.
Our team is made up of people committed to producing the highest quality sour beer. Co-founders Jay Goodwin, former Brewer and Head of Barrel Aging at The Bruery in Orange County, Alex Wallash, homebrewer and Sales Representative in biotechnology, and Brad Goodwin, entrepreneur in the pharmaceutical industry, make up our crew of passionate craft beer lovers.
We hope to release more details of our plan over the next few months. We look forward to producing beer with experimental methods, a singular focus on quality sours, and a commitment to the craft beer community.
In the meantime, please feel free to contact us at info@TheRareBarrel.com with any questions or comments. Also, please visit our website at www.TheRareBarrel.com, Facebook, or Twitter to follow our progress.