Our unfiltered 'white' beer is brewed with African coriander and select yeast strains which provide an orangey fruitiness, mild tartness and subtle spicy phenolics. A dry, crisp, mildly hopped beer with a soft malt character from wheat and oats that develop a degree of creaminess with the malted barley.
5.5% ABV, 14 IBU
A traditional farmhouse saison or 'seasonal' style beer brewed for flavor and rich character. Four select yeast strains are used to brew this complex, fruity and aromatic beer. An abundant amount of whole cone fuggle and golding hops create a desirable balance with the barley malt, wheat and oats.
7.5% ABV, 35 IBU
Seizoen Bretta (say-soon'-brett'-ah)
GOLDat the GABF 2012
This unfiltered bottle of seizoen, with it's beeswax seal, is naturally refermented and carbonated with select yeast strains, producing fruity and spicy flavors that are balanced by hops and soft malt character. Special Brettanomyces yeast provides added dryness and crisp complexity to the Seizoen Bretta. Bottle conditioned with pear juice for a natural carbonation.
8.0% ABV, 35 IBU
Our seasonal oak aged peach beer is brewed with local Oregon fruit. Peche 'n Brett is brewed and refermented with the peaches added in to our award winning Seizoen Bretta. One and a half pound of peaches are added to each gallon of Bretta to produce a secondary fermentation resulting in complex oak-derived fruity dryness. Final refermentation with pear juice provides natural carbonation with added aromas and flavors captured in the bottle.
10.0% ABV, 35 IBU
This is our organic kriek or tart cherry beer, a barrel-aged West Flanders style Red Ale with two pounds of fruit added per gallon of beer. Both sweet and tart Oregon cherries are added to our oak aged Far West Vlaming during the aging process with a combination of several yeast strains and lactic bacteria to develop a secondary fermentation. The crystal malts, oak tannins, and fruit develope into a soft well rounded beer of Burgundian character. The beer will increase in acidity as it ages providing additional character.
8.5% ABV, 18 IBU
This Red Ale is brewed in the 'Vlaming' or West Flanders style. A combination of pale, crystal, and dark roasted barley malt, wheat, and oats are brewed with local whole-cone hops, with a select variety of yeast and lactic bacteria. We age our Red Ale in oak barrels for a period of time to develop complex richness, soft tannins, and fruity, tart character.The aged beer is then blended with young beer to create the desired balance of malt sweetness with a dry finish.
6.5% ABV, 16 IBU
Our Oak Aged Bretta is made with our Seizoen Bretta that is aged for a period of time to develop the wood aged character in the beer. Oak Tannins, vanilla notes and subtle smoky spiciness soften and mellow this beer over time. The aged unfiltered beer is refermented and carbonated in the bottle with select yeast strains to provide added dryness and complexity, then sealed with beeswax for additional aging.
8.0 ABV, 35 IBU
Straffe Drieling Tripel (straff'-a-drrree'-ling)
The triple, or 'tripel' style ale is probably the one style most commonly brewed by breweries is all of Flanders. Pure pilsner malt with a touch of oats provides a slightly sweet malty profile balanced by a judicious amount of whole cone noble Hallertau hops. Our triple is characterized by complex yet mildly spicy character from the compliment of traditional spices.
8.8% ABV. 40 IBU
Spontane Wilde (method van lembeek)
Spontaneous beer brewed in the traditional "Methode van Lembeek." Our spontaneous fermented beer is brewed wiyj pilsner malt, raw wheat and aged hops in the traditional farmhouse method. wort set overnight in the koelschip loft, this beer embraces the raw natural flavors of the Hood River Valley flora, cave aged in oak for 1 - 2 years to develop rich complexity with balanced acidity.
Logsdon Family Reserve Series
Fresh Hop Seizoen
The 2015 Fresh Hop Seizoen with fresh hops from Oregon Hophouse, picked just hours before going into the brew kettle and conditioning tanks.
Monikken Kruin Quadruple.
This is a malt heavy beer brewed in tghe Trappist tradition with our signature Northwest farmhouse twist. This 2015 holiday cheer is made using Nothwest organic pilsner and crystal malts and whole groat oats. Monikken Kruin is dry for the style, yet rich with carmel maltiness and balanced with a generous addition of Northwest hop varieties. Translated as "The Monks Tonsure", or Monk's bald head, this beer pays homage to the biggest and best of the Abbey spirit from our farm to you.
Kleine Stouterd (Stout)
This "little" stout (de kleine in Flemish) is brewed with a selection of COLD STEEPED specialty malts, Hallertau and Liberty hops and another select strain of Belgian yeast, finished with pear juice. this low alcohol stout could have been the kind of stout that the farmers in Belgium would be drinking in the winter season, to warm up and to not get too drunk too fast. "Kleine Stouterd" (naughtly little one), will eventually grow up and become "Grote Stouterd" (Big Stout).
Szech 'n Brett
Fisherman enjoy a beverage while casting away. Weather fishing or imbibing, there are limits, whether it be a 5 leader or 5 liters. Saisons were brewed back in the day for farm workers with a 5 liter daily limit, a satiating standard that would allow for ample thirst quenching in any condition while still being able to complete the task at hand, both then and now. Our session-style Szechuan Brett was designed to do just that. whether farming or fishing, a little lighter beer extends the limit, a little pepper spice provides a little more character without over doing. What ever your limit is, enjoy our Czech 'n Brett, have a good catch, we do!
Only bottled in 375 ml bottle
The Logsdon Family Reserve Series, showcases only select small batch specialty brews from our cellars. Each of these beers capture the unique and complex flavors from our beloved Hood River Valley and Pacific Northwest.
Label in process.
The Conversion - Series 2
This sour wit is the second beer in our Conversion Northwest Sour Ale series. It is a white beer that is brewed in the farmhouse tradition and opened to fermentation from a variety of wild yeast and lactic bacteria. The Conversion series represents our transition to wild ales; tart and juicy with lots of traditional farmhouse goodness - Our conversion to the wild side.