Fruited Sour Ales

Peche 'n Brett

This award-winning version of our Oak Aged Seizoen Bretta is refermented with 1.5 lbs/gal of juicy ripe peaches from the Hood River Valley for several months before blending the aged beer with some young beer and fresh brettanomyces yeast, providing natural carbonation, added dryness and funky complexity to the beer.

8.5% ABV // 15 IBU
ZuurPruim 2019

This blend of tart saison and lambic-inspired spontaneous sour ales is aged on Yummy Beaut and Hollywood Plums for 6 months in Pinot Noir barrels before final blending. Tart, jammy, and full of fruit flavor/aroma, it is one of our favorites. 
8.0% ABV // 14 IBU
ZuurPruim 2020

This award-winning sour ale was aged for 4 months in a Hungarian Oak foeder before aging for an additional 4 months in French Oak barrels  with 1000 pounds of Japanese Yummy Beaut plums from Hood River, OR. A small portion of spontaneously fermented sour ale was blended in before bottle conditioning.

 

Pronounced jammy plum and bubblegum aromas compliment this juicy sour ale that gets better with each sip.  

7.3% ABV // 14 IBU
Deep River Blues
2020 Oregon Beer Awards Bronze Medal 

Mixed-culture Farmhouse ale, aged in French and American Oak with 1.7 lbs/gal of sun-ripened Ivanhoe Blueberries from Hood River’s oldest patch. Juicy, tart, smooth. Not overly acidic or tannic, perfect for the warming weather. -

6.9% ABV // 12 IBU
Eage Kriek

Eagle Kriek is a medium bodied, crimson colored sour ale with pleasing aromas and flavors of tart cherries. The blend is comprised of sour quad aged in old bourbon casks, Flanders Red aged in french oak casks, and blonde farmhouse ale, refermented on tart cherries. 

7.0% ABV // 15 IBU
Logsdon Farmhouse Ales


1834 Main St.
Washougal, WA 98671

T  /  360-335-1008      

Taproom Hours

 

Delivery/Curbside Pickup Only

 

Current Pickup windows:

Monday 2pm-6pm 

Wednesday 2pm-6pm

Friday 2pm - 6pm

Delivery Days: 

Wednesdays, Thursdays, Fridays

(choose @ checkout)

©  Logsdon Farmhouse Ales, LLC

Background photo credit: Nicholas Bielemeier Photography