An oak-aged ale with Syrah grapes

An oak-aged farmhouse ale refermented on a blend of whole cluster and crushed Syrah grapes from French Creek Vineyard in the Yakima Valley.
Created with ingredients framed in the Pacific Northwest. Fermented with our house blend of wild & feral yeasts & bacterias.
9.4%
(from Batch no. 3 label)

While we have created wine hybrid beers in the past, employing methods like carbonic maceration and co-fermenting with grape must, these are the product of a different technique: refermenting on whole cluster grape varieties. This process produces a finished beer more closely aligned to our longer oak-aged ales like Tove or Eleanor.

Our goal was to put this beautiful fruit from French Creek Vineyard in the Yakima Valley on full display. The vineyard, with its southwest-facing slopes soaking up loads of direct sunlight, makes it an ideal location for growing Rhône varietals. This appellation near Red Mountain is one of Washington State’s smallest and warmest growing regions and produces some truly special wine grapes.

We started with a base beer matured in our Missouri oak foeder for 11 months, which provides a hardy and deep foundation for the fruit. Then we added the whole cluster Syrah, which contributes a more rustic fermentation profile and affects the aroma, texture, and tannin structure of the finished product.

After naturally conditioning for 9 months, Syrah puts forth blueberry, cocoa and hints of tobacco, supplemented by a lovely herbal spiciness from the whole cluster refermentation.

8.9%
Batch no. 1
(from https://fairislebrewing.com/beer/syrah)

Syrah comes out just in time to celebrate with friends and family. Syrah settles into a routine of 50% whole cluster and 50% crushed and destemed.

matured in oak for up to 12 months
the whole cluster and destemmed fruit

blackberry, black cherry, cocoa and hints of tobacco
tartness from the wild yeast