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.
LIMITED OFFERINGS - bottles
GOLDBERRY: An American wild saison aged a year in French oak Pinot noir barrels with our Amigos house sour culture and refermented with absurdly plump, aromatic local golden raspberries from Sunshower Hill. The scent of summer sunshine has officially been bottled! Just 420 flaggons of this little wonderbier were for sale ($15/500ml).
VALE RESERVE: is our traditional biere de garde aged fourteen months in French oak Pinor noir barrels with house sour cultures and gently bottle-conditioned. With its rich and diverse grain bill and three-hour boil this beer's complexity and depth of flavor is truly something to celebrate. 233 bottles made ($20/750ml)
SEBASTIAN CHERRY: Tart and lush with rich, pie spice-like notes, our Sebastian Cherry is a blend of several oak-aged Sebastian saisons refermented in the cask with local Montmorency cherries. Try it with with any rich pork dish or even a ripe & aromatic bleu cheese. 828 bottles brewed. 1 pint .9 fluid oz. (500mL), crown cap. 6.4%abv / 19 IBU ($15/500ml)
SEBASTIAN PLUM: This French oak barrel-aged saison, a blend of choice casks of various ages from our cellar fermented with Sebastian yeast and multiple strains of Brettanomyces and ripe Italian plums from the farm (from the same tree we got the yeast from originally), balances complex flavors of oak, ripe stone fruits, and tart melon rind. 396 bottles brewed. 6.5%abv/22IBU ($20/750ml)
SEBASTIAN SMOKE: Our first yeast was known as Sebastian, after the German pioneer who settled the land we call home 150 years ago. One day our friend Sebastian Sauer, of Freigeist in Cologne, Germany, joined us to brew a collaborative saison using smoked malt from Bavaria. To this we added pilsner and Vienna malts, oats, and rye, plus ripe local Stella Black cherries smoked by the handful over applewood and hickory. A hybrid of Belgian farmhouse ale and traditional German rauchbier (“smoke beer”), it’s steel-fermented and bottle conditioned in 500ml glass, a most savory beer calling out for bratwurst and kielbasa. 1008 bottles brewed. 500ml glass with crown cap; 6.3%abv/12 IBU ($8/500ml)
MELONETTE: Our Sebastian family of saisons has grown to include several new bottle-conditioned, barrel aged beers and some experiments with our heros. In Melonette, barrel-aged saison meets ripe local kiwi, a.k.a. Chinese gooseberry, and yes—melonette! The juicy, tropical-tasting fruit about the size of a hen’s egg came from China to New Zealand, and now the Willamette Valley where it thrives. Aged for over a year in oak with our house Sebastian yeast and multiple strains of Brettanomyces, then refermented with local kiwi, this golden-hued ale is tart, mouth-watering, and redolent of the great little green fruit. 384 bottles brewed. 1 pint .9 fl oz (500ml); 7%abv / 22 IBU ($14/500ml)
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 or bottle 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. Batch 10 was dryhopped with Vic Secret, Equanot, Azacca, and Mosaic. 756 bottles brewed. 6.4% ABV/0-12 IBUs. ($14/750ml)
TRACTOR PULL: 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. 876 bottles brewed. 8.5% ABV/30 IBUs ($9/500ml)
CURRENTLY ON DRAFT
BITCONE IPA (collab w Great Notion): We have long wanted to brew something on the heedlessly hoppy side. Brewing IPA was a lot of fun! By working with Great Notion founder-brewers James Dugan and Andy Miller we were learning from two of the very best! The beer we created is a hazy, hoppy melange of Galaxy and Mosaic with a hybrid yeast strain with both wild (Belgian) and tamed (American) characteristics, coming in around 6.5%abv and full of juicy, ripe, exotic flavors and yet a soft profile from our farm well water—and a light touch in carbonation.
NUTFARM: a winter fave on draft in the taproom lately and we are happy to finally have the beer ready for release in 750ml bottles. Drinking far smoother than its 7.4%abv could suggest, this robust porter is brewed with a raft of specialty malts and bottle-conditioned which overlays a big nutty and chocolate-y beer with nice mouthfeel, along with the silkiness of some lactose, or milk sugar, present but not-too-sweet.
VP4: Brewed for our Cellar Society crowdfunding backers and stashed in the walk in for over a year (it's not for sale anywhere else), this is what happens when Brutaal Belgian pale ale barrels get refilled with a darker, more assertively bitter saison with an array of specialty malts including Munich, Vienna, Rye, and Chocolate. As hoped this new, tawny saison took on a palpable barrel funk, which, when blended with another cask of 100% oak fermented saison, rich with appealing tannins and leathery brett. 6%abv / 18 IBU
LANDBOUW: A new version of our 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, this version is one of our favorites yet, hopped with citrusy Mandarina Bavaria and spicy Hallertau Hersbrucker and Sterling. 3.8%abv / 20 IBUs
POSTMAN: Postman Spelt Pale Ale is a farmhouse ale loaded with spelt and suffocated with bright, citrusy hops, which vary by batch (currently it's a lush mix of Equanot, Mosaic, Mandarina Bavaria, & Cashmere). Coming in at a lean, hazy, 6.2%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. 6.2%abv; 26 IBUs
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. 6.75% ABV/14 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 or bottle 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. Batch 2, brewed with 100% Equinox and conditioned with 7 brett strains, became our first bottle release (unveiled 9/24/16).
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
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 real whole incredible Oregon white truffles, which overlay the roasty, cocoa-like brew with nutty, exotic aromas. $22/750mL
PESCA - Barrel-Aged Peach Wild Sour - March
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. March
COLLABORATIVE DAMAGE (750ml) - gin barrel-aged version of our mixed wild ale/dark lager experiment with Heater Allen and The Bitter Monk. March
MODEL A (750ml) - a whiskey barrel-aged old ale with multiple strains of Brett - (May)
GONE WITH STRONG POTENTIAL TO RETURN
Bottles & Cans
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. Grassy, lemony, pleasingly bitter and fruity/floral, its beguiling hop character comes from a careful blend of Sterling, Perle, Crystal, and Hallertau Mittelfruh. 1395 cans brewed, less than 400 remaining. 4.5%abv / 28IBU. ($5/16oz)
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.
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
Some Bottles Never to Return...
Felicitation (a.k.a. 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, barrel-aged with a blend of brett and lactobacillus. 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 for our first anniversary event on 6/3/17 (24 cases total).
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
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 was one of the most assertively sour beers we have ever released.
Drafts With Potential to Return
Wit Large: A collaboration foraged witbier with head brewer Charlie Van Meter of Allegory Brewing in McMinnville, this is a Belgian wit with coriander, orange peel, and foraged dandelions off the farm. Unlike many witbiers, however, we go easy on the spice! The result is a superbly drinkable and refreshing farmhouse ale. 4.5%abv / IBU: 17.55 + Dandelion
Sebastian Rhubarb-Verbena: A mixed culture saison brewed with local heirloom Rhubarb and lemon verbena from Rainee Salmonsson, a local farmer friend. 6.3%abv/14IBU
Sebastian Cherry: Tart and lush with rich, pie spice-like notes, our Sebastian Cherry is a blend of several oak-aged Sebastian saisons refermented in the cask with local Montmorency cherries. 6.4%abv / 19IBU
Sebastian Plum: This French oak barrel-aged saison, a blend of choice casks of various ages from our cellar fermented with Sebastian yeast and multiple strains of Brettanomyces and ripe Italian plums from the farm (from the same tree we got the yeast from originally), balances complex flavors of oak, ripe stone fruits, and tart melon rind. 6.5%abv / 22IBU
Farmer Tan: a straw-hued grisette brewed with Doug fir tips and dry-hopped with Cashmere, Farmer Tan is a ripe, fruity, hazy toast to summer itself, simultaneously bright and fruity while quenching and ultimately dry. 4%abv/16
Toeval: (Dutch for "chance/coincidence/luck".) When our friend Thomas called up it was early on a brewday for saison, "Do you want some puncheons?" he asked. Does a bear love honey? In a flash we powered down, soon speeding toward Anne Amie winery where he is head winemaker. That night we racked 7bbls of pale saison into our new pair of 500L casks that had just been emptied of Pinot blanc. Fermented with a mixed culture 100% in oak, the beer, like the puncheons, took us on a lucky ride, gaining a mysterious tartness and complexity along two months of gentle fermentation. Dry-hopped reservedly with Mosaic and Hallertau Blanc, the resulting beer mingles lemon, wine-y oak, and lychee-like aromas atop a soft, pale gold brew.
Jarrebees: Flemish for 'strawberry', Jarrebees is Toeval's rosy sister, aged on local strawberries for a week, which lent the brew the unmistakeable hue and flavor of ripe strawbs, without the sweetness one expects. This brew is flying in the warm weather!
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!
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
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
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
Tractor Pull 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 IBU
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
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
La Truffe 2015
Plum Saison Brett