The latest project from food influenced Lompoc head brewer Bryan Keilty sees him teaming up with Chef Brian Scheehser–afellow CIA (Culinary Institute of America) alum–on two new barrel-aged beers using fresh fruits and herbs.
Brian Scheehser of Trellis Restaurant (located in the Heathman Hotel) in Kirkland, Washington, graduated from the CIA institute a good 20+ years before Bryan Kielty, but their paths have been similar. Both left to open French restaurants after graduation, and after living in various cities across the country, both settled in the Pacific NW and developed an appreciation for beer and food pairings. When the opportunity for a beer dinner came about, both thought it would be fun to actually collaborate on the beers and use fresh ingredients grown by Chef Scheehser on his 10-acre farm in Woodinville, Washington.
The culinary team at Trellis likes to have a hand in everything they make, from the herbs and spices to making their own cheeses for pairing, and now beer. Each of the new beers features a fruit and an herb grown by Chef Scheehser, who specializes in this sort of thing: Trellis’ menu features a salad that’s made exclusively with ingredients from his farm, harvested within 2 hours of hitting your plate. The first beer is built upon Lompoc’s Fool’s Golden Ale that is now to be aged in a fresh wine barrel with frozen blackberries and fresh thyme.