beer release

Boneyard Beer’s 3 Floyds Collaboration 3FBY IPA and Upcoming Bottle Releases

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3 Floyds Boneyard 3FBY IPA

Boneyard Beer has once again teamed up with 3 Floyd’s Brewing on a new collaboration beer called 3FBY IPA, and is also making moves to release its first ever packaged beers in bottles. Today, Thursday, February 9th, is your first chance to try 3FBY IPA in Portland at the Barley Browns and Boneyard tap takeover and “Allocation II double IPA” release party at Loyal Legion. Both Boneyard and Barley Browns owners will be there along with their Allocation collaborator, Point Blank Distributing.

3FBY IPA will be among the ten additional beers from Boneyard and the other ten from Barley Browns that are on tap tonight. 3FBY IPA was brewed and conceived when members of Three Floyds traveled to Bend last month for a hop conference. This beer is a 7.2% ABV and 55 IBUs, beer with over 4 pounds of hops per barrel. Citra, Centennial and Simcoe come together to create a citrus and piney hop monster!

 

Boneyard Beer bottles Funky Bunch and Gooze Cruze

Also in the works from Boneyard are the brewery’s first ever bottled/packaged beers: Funky Bunch and Gooze Cruze. A departure for the big hop bombs it is known for, these two sour ales were inspired by those of Belgium and both elaborate blends from barrels, tanks and foeders that have been kicking around the brewery for years. Funky Bunch similar to a Flanders Red with raspberries and the Gooze Cruze closer to a fruitless Gueze or blonde lambic style with a bit more heft. Gooze Cruze took home a surprise Gold Medal at the 2016 North American Beer Awards not too long ago.

Gooze Cruze: From Bend, not brussels – Gooze Cruze uses Boneyard’s proprietary wild yeast culture and is aged in Seguin Moreau foeders. This process creates a complex and balanced version of a traditional Oude Gueuze Style Lambic. Carbonation is achieved through a secondary fermentation in the bottle. Santa!

Funky Bunch: This Funky Bunch of wild and sour flavors fermented in French oak foeders using Boneyard’s proprietary culture, lactobacillus and a blend of fresh raspberries creates a complex, yet well-rounded wild ale.

 

Both beers are being readied for proper caged and corked bottle releases sometime this year.

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: [email protected]

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