Batch #1 – Lydian
Sour Golden Ale Aged in Red Wine Barrels w/ Raspberries.
6% ABV FG: 1.8*P PH: 3.25
Yeast: S. Cerevisiae, B. Bruxellensis, B. Lambicus
Bacteria: L. Brevis, P. Damnosus

The First beers ever composed and brewed at Brothers Cascadia were designed to be aged in barrels and blended into our first sour beers. This mixed culture ale combines qualities of raspberry jam and a balanced acidity that leads you through a melody worth enjoying now and for years to come.

Batch #2 – Octave
Imperial Stout Aged in Bourbon Barrels W/ Coconut and Cacao Nibs
11% ABV
Barrels: Old Forester Bourbon
Collaboration with Tap Union Freehouse

When we made this beer with our friends at Tap Union Freehouse, there was no way we could keep it to just one interval. Instead we took the same note, barrel aged it, added more coconut, cocoa nibs, and expanded on it, yet it’s still the same. It tastes like a smooth stand up bass and kicks like a floor tom. We took Moral Support and brought it down an octave. It has a deeper pitch but hums the same tune.

Batch #3 – Cadenza
Golden Ale Aged in Red Wine Barrels w/ Brettanomyces
6% ABV FG: -1.7*P
Culture: S. Cerevisiae, The Yeast Bay’s Amalgamation Brett Blend

In this beer we stripped back the layers and let the character of Brettanomyces perform on its own. All the other components in this ensemble fade back to give way to Brett’s roaring lead. Combining impressions of citrus, floral and pepper, this tasty solo hits on all the right notes and will keep jamming in the bottle until you’re ready to experience this instant classic.

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