Crux brewmaster Larry Sidor is always in pursuit of the next great beer—beer that defies taste profiles with its complexity and creativity. We’ve designed our brewery to allow for non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops.
Initially, we’ll only have a few thousand hectoliters of capacity. With added fermenters and bright beer tanks, we could push that to 11,000 hectoliters (or around 9,000 barrels). But we kinda like being small. It makes us nimble and free to experiment in ways that just aren’t possible with larger batch sizes.
Housed in a former transmission shop and mill supply store, Crux Fermentation Project was built by a community of beer lovers. To everyone who contributed ideas, materials, sweat and support, thank you. And cheers.
The Walla Walla Woody
Dark and Strong . . . . . Belgian – Style Ale utilizing French oak barrels that previously held Merlot from the Walla Walla Appellation. Brewed with malts and candi sugar from Belgium and hops for the Czech Republic. Lightly fermented with Belgium yeast with the fermentation finished with Brettanomyces yeast.
10.0 ABV, 20 IBU’s, 22.0 Original Gravity, 55°Lovibond, 5 months in the barrel with Brettanomyces
Better Off Red
Belgian -Style Flanders Red. Dark copper in color. Cherry-like fruity esters. Aged in Willamette Valley Pinot barrels for 1 year and then fermented with Brettanomyces for two years.
7.0 ABV, 18 IBU’s, 14.0 Original Gravity, 16°Lovibond, 1 1/4 years in wood, 2 years of Brettanomyces fermentation.