SEBASTOPOL, Calif. — Woodfour Brewing is proud to announce its Spring Prospectus, highlighting all the artisinal Farmhouse offerings that our West Sonoma County Brewery will release. Woodfour is all about Terroir and that Farmhouse Fresh experience; and as each season has its own unique ebb & flow, our beer offerings are designed to be perfectly compatible to what is growing and what the weather is outside. The offerings this Spring will be no different and will not disappoint.
Highlighting the list are some old favorites and some new ventures. Returning to our CORE Program will be a “Berliner Weisse” style beer, fermented in our open top oak Foudre, available in both keg and 12 oz bottle conditioned 4 packs. First brewed in 2013, the Berliner Weisse is one of the staples of what we do here and we are ecstatic to bring it back to the Bay Area and Beyond.
Our SEASONAL Program starts with the “Golden Compass”, a Dark Golden Saison Style Ale that was openly fermented in our french oak Foudre for nearly 2 months, and re-fermented with locally foraged Meyer Lemons. We then flow into the quintessential Springtime beer by bringing back the “Spring Waltz,” our German Style Maibock. Also returning to our Spring Program is our “Brett Comet,” featuring 100% Brettanomyces & 100% California Barley & Comet Hops. Last but not least, our second journey into the Grisette style of Farmhouse beer, “Citrum Grisette,” a mixed fermentation beer that co-ferments with locally sourced citrus fruit.
The bottle releases for this Spring will see distribution throughout the San Francisco Bay Area; San Diego; to the State of North Carolina; along with Germany & England. In short, we are getting that Sonoma County Farmhouse Flag out there to the world with possibly our strongest contingent of bottles to date!!!
From our Phenotype Collection of Aged Beers we release 3 exquisite offerings to the. “Holding Pattern,” Batch #1, our first Spring bottle release, is a spontaneously fermented, Imperial Farmhouse Wild Sour seeing one year of barrel aging and another 13 months of bottle conditioning. “Sticky Sour,” Batch #4, another spontaneously fermented beer is a Wild Golden Sour Dry Hopped with a healthy dosing of Comet & Citra hops after barrel aging for 6-11 months. Last, and definitely not least, is “Nurple the Gnome’s Secret Sack,” Batch #1 a Wild Sour Gruitt, barrel aged for 8-12 months with fresh, locally grown & wild herbs from West Sonoma County.
Then, from our Quercus Reserve Program we release “Quercus Reserve: Feijoa,” Batch #1, a mixed fermentation Saison, barrel aged for 6 months with locally foraged Pineapple Guavas added during barrel aging.
To find out if our beer is going to be in your neck of the woods and where; or to let us know where you would like to see them, give us a buzz anytime at firstname.lastname@example.org.
Until next time, Live Wildly Sour!