Frequently Asked Questions

Most of our beer leans sour, but not all are aggressively acidic. Some are bright and tart. Others are soft, funky, dry, or lightly acidic. Sour is a spectrum, not a switch. We don’t focus on clean or hop‑forward styles. Everything we make carries character from mixed-fermentation and long aging.

Anywhere from a few months to several years. Mixed‑fermentation beer doesn’t run on a fixed timeline. Primary fermentation takes weeks, aging can take months or years, and many beers continue to evolve in the bottle or can. We release them when they’re ready, not when the calendar says so.

Yes. All of our beer matures and undergoes a secondary fermentation in oak barrels sourced from some of California's most exclusive wineries. The oak provides a stable, living environment for long aging, shaping structure and complexity over months or years. The goal isn’t oak flavor for its own sake, but depth that comes from time, microbes, and gentle exposure.

Because mixed‑fermentation beer is alive. Yeast and bacteria behave differently every time, and factors like seasonal conditions, barrel history, aging length, and time in bottle or can all matter. We guide the process, but let the beer be itself. Blending is how we bring intention and balance, shaping a beer that stays true to its style and intent. Variation isn’t a flaw. It’s the whole point.

All of our beers are bottle or can conditioned, meaning fermentation continues slowly in the bottle. This creates natural carbonation and allows the beer to keep developing. The sediment is yeast and other microbes settling out after doing their work. Leaving the sediment behind gives you a clearer pour with brighter flavors and a lighter texture. Drinking it adds body and more rustic, earthy character. There is no wrong choice. Pour gently, swirl it in, or try both ways in different glasses. Let your curiosity decide.