The Referend

100% spontaneous fermentation (no added yeast/cultures, ever) in oak, fresh/whole/real fruit, unfiltered, unpasteurized, unsweetened. Beer's in our webshop!

[The Referend @TheReferend]

@siempresosa @BillBessette @JonNJCB We'll be throwing some intermittent Saturdays in as well, with fuller regular hours in the fall!

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@ArtifactBret If the purest form of a spontaneous fermentation requires the unnaturalness of sterility, then we’ll pass—that’s not our project. We aim to get out of nature’s way as much as possible to let it express itself. Forcing laboratory conditions is at odds with ambient life.

[The Referend @TheReferend]

@ArtifactBret Is there always going to be some measure of passive inoculation from the wood? Absolutely. Is “passive inoculation” what spontaneous fermentation is definitionally all about? Absolutely.

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@ArtifactBret Grapes/wine aren’t generally boiled (inherently pasteurized), so yes of course their fermentations can be spontaneous without coolships.
Coolships are the simplest tool for simultaneously cooling and open-air inoculating boiling wort.

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@intothebrew Maybe, but New Glarus had been effectively replicating those stateside for decades or thereabouts before this more recent wave. I think Jamba Juice & Smoothie King are likely a greater inspiration for the contemporary fruit sugar trend.

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@Thirsty_Pilgrim @SteveBody4 @jennypfafflin And also witnessed spontaneous fermentation in spirit barrels with alcohol levels inhospitable to yeast. Yeast is everywhere, and every spontaneous beer producer I’m aware of works to emphasize that by fastidious barrel cleaning & ambient wort exposure.

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@Thirsty_Pilgrim @SteveBody4 @jennypfafflin When winemakers age wine in neutral oak, are they adding oak to the wine? (We’ve also allowed wort to ferment spontaneously in stainless steel; “life, ah, finds a way”)

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@WhereandBack @Beervana Wayfinder now (unreal Helles), Little Beast yesterday and tonight, Ruse (whence the exquisite black IPA), Upright on Saturday between sessions of Brews for New Avenues! Zoiglhaus is v. intriguing but unsure we’ll make it out.

[The Referend @TheReferend]

Less than 24 hours into our Portland (OR) visit & already encountered a beautiful black IPA & hoppy red ale. The dream of the mid-aughts is alive in Portland.

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@A_Ayscough grenache, grenache blanc, grenache gris?

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@rachsyme Yesfolk Yaupon!

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@DGerowPR It seems an odd introduction to a brewery with 14 non-mixed-ferm/non-spontaneous beers and 4 sparkling flavored fermented corn syrups, no?

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@DGerowPR 🤔

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@nwitte @danieleharper Anyway, Allagash still exists and Sierra Nevada still bottle conditions. Other brewers making shit they hate for owners and customers they resent, and beer media giving said dextrose-concoctions ample coverage are an unholy ouroboros, compelling and awful.

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@nwitte @danieleharper I think this industrial capitalistic notion, equivocating on one’s process and products and deeming money/profit the sole aim, is probably a bigger part of the problem. But when so many opened strictly for the money, and those that didn’t sold out to private equity, I get it.

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@MikeLovesBeer One time a local beer journalist grabbed hold of a 2nd row puncheon in our pyramid stack and shook it, remarking: “so these are full, huh?”

Not even in our taproom! On a private tour!

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@StriderTB Thank you!!! That’s one of our very favorite beers we’ve ever produced, glad you’re enjoying!