ANCIENT BEERS in a MODERN STYLE.

Wolves & People is dedicated to brewing modern American interpretations of styles that have been slowly perfected over many generations across the great brewing nations of Belgium, primarily, but also France, Germany, England, Scandinavia, Netherlands, and the Czech Republic. From true farmhouse saisons to Belgian stouts, wild ales, sour and barrel-aged beers using our heirloom fruits and nuts, a few classic lagers and many styles both experimental and arcane, Wolves & People beers are designed to be, first-and-foremost, sociable. Friendly. Approachable. Intriguing. Like the Bavarian pioneer who settled the land (and town) we call home to grow oats, wheat, and hops, we will brew as much as we can from this very spot of verdant, fertile ground, fed by Springbrook Creek on its way to the Willamette River.

Using mixed fermentations—maturations of beer using a variety of yeast cultures both "pure" and wild, harvested from the ambient microflora of our Northern Willamette Valley farm—many of Wolves & People's beers will be aged in American and French oak casks formerly used for wines and spirits, and find their happiest home on the dinner table, at the beach, or in your cooler.

Coming soon...

Zester Queen (750mL) - our first collab with famed Texas Hill Country farmhouse pioneers Jester King, this is a pale, 100% oak-fermented wild ale with the zest and juice of 80lbs of ripe Texas grapefruit, a bucketload of Douglas fir tips from the farm, and a mixed culture of Jester King's spontaneous yeast and our wild plum strain known as Sebastian. With a bracing tartness and fresh, lively, fruit-like flavors, this will be a treat when bottle-conditioning wraps up.

Barrel One (750mL) - as luck would have it the barrel we designated as #1 (simply by counting it first!) has yielded an amazing brew, 100% oak fermented saison with a blend of brett and lactobacillius. With overtones of ripe stone fruit, vanilla, oak, and coconut, with a mellow acidity, funk, and fine tannins, we are really excited to release this bottle as soon as bottle-conditioning resolves (24 cases total).

Tractor Pull (500ml) and Trolley Pull (750ml) - we're bringing Tractor Pull to 500 mL bottles and aging another version of it in Eagle Rare bourbon casks as a collaboration with our friends at Interurban, one of Portland's best beer and whiskey bars. TBA

Collaborative Damage (750ml) - gin barrel-aged version of our mixed wild ale/dark lager experiment with Heater Allen and The Bitter Monk.

CURRENTLY ON DRAFT

La Truffe Part 2: Our draft version of the collaboration with the Oregon Truffle Fest is a rich, complex table stout (at a sociable 4.7%abv) aged on farm hazelnuts and Oregon white truffles, which overlay the roasty, cocoa-like brew with nutty, exotic aromas.

Postman: Postman Spelt Pale Ale is a farmhouse ale loaded with spelt and suffocated with bright, citrusy hops, which vary by batch (currentlym it's lush El Dorado). Coming in at a lean, hazy, 5%abv, we think this is the right choice for day drinking. Named in honor of Newberg's founding Bavarian and original Postmaster General Sebastian Brutscher (whose former farmland we now call home), the Postman always... drinks nice. 5.0%abv; 26 IBUs

Tractor Pull (Version 3.0): This hardy dark ale starts with a heaping addition of rye which is reinforced with organic cinnamon and vanilla bean powder, giving it a creamy, spice-forward nose. Despite its rough-and-tumble name, the beer is balanced by a long boil of specialty malts that create a foundation of sweetness and roast, so that the rye and spices don’t come off as too heavy-handed. Still, save this beer for last, or have your dessert first. 8.5% ABV/30 IBUs

West Coast APA: Brewed as a new house beer for unofficial Timbers/Blazers fan HQ Spirit of '77, West Coast is a throwback, coppery-hued APA hopped with Equinox and some other juicy whirlpool additions. Available only at the brewery and Spirit of '77! 

Helles: Our friends at Heater Allen have done it again, currently holding down our guest tap with this delicious, crisp, traditional helles, popping with fresh Hallertau and other noble hops and a clean, thirst-quenching finish.

GONE WITH STRONG POTENTIAL TO RETURN

Bottles

Instinctive Travels: Brewed with 100% Equinox and conditioned with 7 brett strains, this is our first bottle release (unveiled 9/24/16) and is available only at the brewery tasting room during normal hours. Just a few cases of batch 2, bottling #1 left. 6.4%abv, 12 IBU. $14/750mL

Montmorrissey: A culmination of terroir, this beer is made with Oregon malt, Oregon cherries and Oregon yeast and bacteria. The base malt for this beer came from Madras, Oregon (Mecca Grade), the yeast and bacteria were cultured from an array of flowers and fruits from the farm, and the cherries were locally produced tart cherries.  The beer pours a vivid pink and has an array of aromas ranging from cinnamon and cherries to funk and acid. 5% ABV/8 IBU. $28/750ml.

CRUSHPAD: This 16oz can of crisp flowery deliciousness was dreamt up as a tribute to gritty wine harvest workers and the travails they thirstily face down every year to make us great Oregon wines. 4.5%abv / 28IBU. Releases Friday, 10/14/16 ($5/16oz)

Sebastian Rhubarb: A mixed culture saison brewed with local heirloom Rhubarb and Douglas fir needles from the farm, coming out 10/15/16. $14/750mL

La Truffe: Our collaboration with the Oregon Truffle Fest is a rich, complex table stout (at a sociable 4.7%abv) aged on farm hazelnuts and Oregon white truffles, which overlay the roasty, cocoa-like brew with nutty, exotic aromas. $18/750mL

Field's Edge: Brewed with our friends at The Commons Brewery at their new Portland location, this is a rustic, mixed-culture, foraged farmhouse ale with dandelion roots/leaves, honeysuckle, Douglas fir boughs, and lots of brotherly love. 5.7%abv / $12

Draft

Autumn Instinct: We took our Instinctive Travels recipe, tweaked it with chocolate and black patent malts, then added 55lbs of ffresh Baird Peaches and dry hoppped with tropic-tasting Hallertau Blanc. 6.4%abv

More Aplomb: A rustic farm saison mashed in with plums as well as fermented wild on farm plums and blackberries, mmm. 5.0%abv/6IBUs

Landbouw: A refreshing grisette inspired by our visits to some of Belgium’s most revered breweries and hot summer nights on the farm. Its generously bitter profile and orange hue pays homage to the classic Belgian pale ale, Orval, and its name means farming or agriculture in Dutch. Unfiltered, keg-conditioned, and unapologetically aggressive. 3.2% ABV/22 IBUs

Littlestoke: A classic English mild made for cool rainy days in the countryside, this smooth, nutty, mahogany-hued sipper is brewed with the best Maris Otter, CaraRye, and Cara 120, and hopped with ample EKG and a touch of Nugget. 3.6%abv/14.7IBUs

Vale: A beer for brewers and farmers alike. This rich, malty style originates from French Flanders and finds its identity in paradoxes: a blonde-hued rebel that starts off with flavors of toasted caramel and slight alcohol, but moves just as quickly into a refreshing and clean finish. The complexity found in this beer is due to a 3-hour uninhibited boil, which caramelizes the normally straw-colored malt. The beer is then lagered for over a month and keg conditioned for further complexity and yeast development. 6.5% ABV/14 IBUs

Fig Getit: Loosely based on the tradition of darby, or fig beers, this is a classic saison brewed with pilsner, red wheat, and flaked rye fermented on a big ol' pile of fresh, plump farm figs. The wild yeast on the plums wafts aromas and flavors of rose, black pepper, and even a mysterious hint of smoke. 4.5%abv/6IBUs

Solstice Saison: Before our former head brewer Jake headed off to resettle in warmer climes we brewed a saison with him which we thought of at first as a barrel-aging sleeper, a beer for later days. Then, approaching the Christmas holidays, we tasted it. With its faint residual sugars, bracing but not-too-bitter backbone, and bright, estery aromas, it called for life as a winter draft. With an aromatic infusion of lush Ekuanot hops (formerly known as Equinox), the result is a sort of ripe, tangy, (some will say IPA-ish?) New World saison, kegged on the longest, darkest day of Winter, December 21st.  6.5% ABV/25 IBUs

La Truffe 1.0: Our collaboration with the Oregon Truffle Fest is a rich, complex table stout (at a sociable 4.7%abv) aged on farm hazelnuts and Oregon white truffles, which overlay the roasty, cocoa-like brew with nutty, exotic aromas. 

Tractor Pull 2.0: This hardy dark ale starts with a heaping addition of rye which is reinforced with organic cinnamon and vanilla bean powder, giving it a creamy, spice-forward nose. Despite its rough-and-tumble name, the beer is balanced by a long boil of specialty malts that create a foundation of sweetness and roast, so that the rye and spices don’t come off as too heavy-handed. Still, save this beer for last, or have your dessert first. 7.5% ABV/30 IBUs

Instinctive Travels: We ferment this straw-hued saison with a yeast strain isolated from the Walloon region of Belgium. It pours a vibrant gold body with a billowing, pillowy head. It's lavishly dry hopped with alpha from both the Southern and Northern hemispheres, and refermented in the keg (and, coming soon, bottles) to create a natural carbonation. It celebrates the arrival of long, sunny days on our farm, the passing of one of hip hop's greatest, and to both travels taken and yet to be made.  The juicy Batch 3, hopped with Mandarina Bavaria and Hallertau Blanc, then conditioned with a farm-grown, completely wild brett, is now on draft. 6.4% ABV/0-12 IBUs

Snooze: A spelt session ale with Bespoken Aricha coffee and Ceylon cinnamon. Barista, Garrett Ewing, performed a 12 hour extraction process on naturally processed Ethiopian coffee beans specifically for this beer, which lends complex fruity notes to a rich grain base. Unfiltered and keg conditioned. 4.5% ABV/18 IBUs

Tractor Pull 1.0: This hardy dark ale starts with a heaping addition of rye which is reinforced with organic cinnamon, giving it a spice-forward nose. Despite its rough-and-tumble name, the beer is balanced by a long boil of specialty malts that create a foundation of sweetness and roast, so that the rye and cinnamon don’t come off as too heavy-handed. Still, save this beer for last, or have your dessert first. 7.5% ABV/30 IBUs

Brutaal: Meaning “bold” or “audacious” in Dutch, Brutaal is a classic Belgian pale ale that pours a coppery red and wafts spicy aromas of faint clove, pine, and orange rind, having been co-fermented with our house yeast strain Sebastian and several other old world strains. Dry-hopped with Styrian goldings. 5.25%abv/16.2 IBUs

Backstay: Inspired by an Old World style from Germany, this malty, smoky, hoppy, and acidic thing is a marvel in complexity. It began its journey with a small addition of peat malt and was then fermented with an abbey ale strain. After fermentation stopped, we added two strains ofbrettanomyces to dry this part of the beer out. Another smaller batch was then brewed with the same grain bill, but utizing a lower hopping rate. Domesticated lactobacillus, pediococcus, and brettanomyces strains were responsible for fermenting this batch to terminal. The two batches were then blended to create a single beer that is swamp-brown and contributes notes to every part of the palate. 8% ABV/35 IBUs

Out of the Meyer: If you could carbonate summer, we think this beer is what it would taste like. Liberal additions of both pomelo and meyer lemon juice and zest were added to create a very citrus forward wild ale. The beer was then fermented for over a month with farm-captured yeast and bacteria, giving this beer an eccentric aroma and a refreshing tartness. 5% ABV/6 IBUs

Montmorrissey: A culmination of terroir, this beer is made with Oregon malt, Oregon cherries and Oregon yeast and bacteria. The base malt for this beer came from Madras, Oregon (Mecca Grade), the yeast and bacteria were cultured from an array of flowers and fruits from the farm, and the cherries were locally produced tart cherries.  The beer pours a vivid pink and has an array of aromas ranging from cinnamon and cherries to funk and acid. 5% ABV/8 IBUs    

Grand Rouge: An American sour red that sat for six months on lactobacillus, pediococcus, and brettanomyces. An acid-forward mixed fermentation ale that finishes with wheat and a slight acetic note, similar to beers from the Flanders region. Unfiltered, keg conditioned, and desert-dry. 6% ABV/6 IBUs

The Poet: A Baltic-inspired kvass that incorporates actual loaves of bread into the mash and is fermented with bread yeast as opposed to brewer’s yeast. Pearl Bakery loaves were sent through an extended mash sequence, which later included pilsner and rye malts. A lemonade color body and slightly tart profile. 2.2% ABV/6 IBUs

Ripe: A guava and pineapple saison that is fermented with a wild culture from honeysuckle and conditioned in the keg with a second wild culture from closed Doug fir cones. 5% ABV/10 IBUs       

Squally: A strawberry, cactus, and cypress wild ale that is fermented with a wild culture from Doug fir cones and conditioned in the keg with a second wild culture from honeysuckle. 5% ABV/7 IBUs          

Mosaic Brett Saison

Bumbleweed

La Truffe 2015

Session Stout

Wild Azacca/Pekko

Welcome

Halle Berries

Vivrant

Lars

Plum Saison Brett

Fantine Grisette