This tart, citrus-infused wild ale is the story of a farm. In 1921, Shotaro Hamada founded Hamada Farms in the San Joaquin Valley. Today, his grandson Cliff manages 235 acres of bountiful land. Brewed with a tantalizing blend of Hamada’s winter citrus—tart Cara Cara Oranges, sweet Meyer Lemons and fragrant Buddha’s Hand Citrons—this refreshing ale is aged in used wine barrels for over a year.
Our Farm to Barrel beers highlight the tradition of aging beers in oak barrels.This American wild ale was aged in used wine barrels for over a year. In the barrels we blended a classic Belgian-style ale with a selection of fall and winter fruits and a cocktail of wild Belgian yeasts. The yeast slowly morph the beer from a traditional ale into something wild, creating an acidic bite as well as pulling oak and vanilla flavors from the barrel. After a year, the barrels are blended back together—creating a vinous, delicate beer that captures a specific moment in time from our select Northern California Farms. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for up to 5 years.