Stony Point Saison
A rustic, unfiltered farmhouse ale brewed almost entirely with Oregon-grown ingredients, including malts from Goschie Farms outside Silverton and unmalted grains from Camas Country Mill, just up the road in Junction City. Fermented with Brettanomyces, this beer boasts a wonderfully complex farmhouse yeast character that is accentuated by some spicy and floral notes from a dry-hop with Willamette Hops grown at Crosby Hop Farm. Finally, we conditioned this beer on local honey from our neighbors at Queen's Bounty to add one more touch of complexity and local terroir. Join us as we continue our quest to capture time and place through the lens of beer.
ABV: 6.3%
Barrels: French oak
Microbes: Brettanomyces,
Food pairings: Roast chicken with fresh herbs, cacio e pepe with fresh asparagus, duck liver pâté with olive and caper tapenade, walnut spice cake
A rustic, unfiltered farmhouse ale brewed almost entirely with Oregon-grown ingredients, including malts from Goschie Farms outside Silverton and unmalted grains from Camas Country Mill, just up the road in Junction City. Fermented with Brettanomyces, this beer boasts a wonderfully complex farmhouse yeast character that is accentuated by some spicy and floral notes from a dry-hop with Willamette Hops grown at Crosby Hop Farm. Finally, we conditioned this beer on local honey from our neighbors at Queen's Bounty to add one more touch of complexity and local terroir. Join us as we continue our quest to capture time and place through the lens of beer.
ABV: 6.3%
Barrels: French oak
Microbes: Brettanomyces,
Food pairings: Roast chicken with fresh herbs, cacio e pepe with fresh asparagus, duck liver pâté with olive and caper tapenade, walnut spice cake
A rustic, unfiltered farmhouse ale brewed almost entirely with Oregon-grown ingredients, including malts from Goschie Farms outside Silverton and unmalted grains from Camas Country Mill, just up the road in Junction City. Fermented with Brettanomyces, this beer boasts a wonderfully complex farmhouse yeast character that is accentuated by some spicy and floral notes from a dry-hop with Willamette Hops grown at Crosby Hop Farm. Finally, we conditioned this beer on local honey from our neighbors at Queen's Bounty to add one more touch of complexity and local terroir. Join us as we continue our quest to capture time and place through the lens of beer.
ABV: 6.3%
Barrels: French oak
Microbes: Brettanomyces,
Food pairings: Roast chicken with fresh herbs, cacio e pepe with fresh asparagus, duck liver pâté with olive and caper tapenade, walnut spice cake
