May
27
12:00 pm12:00

PEACEMAKER - Bottle Release

  • Black Project Spontaneous & Wild Ales

Flavors of wine, bourbon, and tart acidity melt together in one bottle. It starts with a custom blend of two beers, both fermented from coolship-caught microbes. Once fermented, the beer is transferred to oak barrels that first held bourbon before their second life aging cherry wine from Red Fox Cellars, in the Palisade region of Colorado. After being freshly emptied at the winery, the beer was transferred to cherry wine barrels and allowed to rest and soak up all the beautiful cherry wine, rich oak character from the wood, and some of the original bourbon notes.

PEACEMAKER is part of our experimental series, which uses a blend of two spontaneous solera fermented beers. The blend is a combination of two base beers, one 100% wheat and the other, a golden ale, made with pilsner malt. Both beers were brewed on our 4 BBL system and then cooled in our coolship, a custom-built copper 12 BBL vessel designed to cool wort overnight while inoculating with wild yeast and other microbes from the air. In November, we expanded into the space next door to add 100 oak barrels and a new coolship, which sits under an open window with fans overhead to circulate the air. This allows the boiling wort to cool for 12 hours, which inoculates the wort with airborne microbes, including brettanomyces, lactobacillus, pediococcus, and saccharomyces. Once it is cooled, the wort is transferred to stainless-steel totes where it aged and fermented for 8-12 months.

This beer was created using a solera method, a process where unfermented wort is added to finished beer, which causes the active microbes in the beer to referment the new wort, creating an almost identical copy of the original spontaneously fermented beer. When the total volume has finished fermentation, a portion of the beer is then transferred to another container and the new, unfermented wort, is topped off to replace and referment on the existing beer. This is a continuous process that we have used for over three years to create one of a kind beers, as each beer changing slightly from the previous batch.

The base beer is funky and tart and pairs perfectly with the sharp flavors of the barrel, while still peeking through with a complex and unique character. This beer is the culmination of years of spontaneous fermentation, barrel aging, and a unique partnership with Red Fox Cellars. Bottles are extremely limited and will be sold on a first come, first served basis. This beer will continue and develop with age so drink fresh or save for later.

PEACEMAKER was named after the production of the Convair B-36 "Peacemaker”, originally created for the United States Air Force by Consolidated Vultee Aircraft Corporation in 1946 as a piston-engine bomber capable of delivering nuclear weapons intercontinentally without refueling, with a range of 10,000 miles and a maximum payload of 87,200 lbs.

The B-36 set the standard for range and payload for subsequent U.S. intercontinental bombers.

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PEACEMAKER
750mL bottle, cork and cage
LIMITS AND PRICING TO BE ANNOUNCED*

*All limits are subject to change, at anytime, without advanced warning.

Apr
22
12:00 pm12:00

ROCKET SLED | REHEAT

ROCKET SLED
The first beer fermented with 100% coolship-caught microbes and then dry hopped with Mosaic and Simcoe Cryo Hops.

Cryo Hops™ is concentrate lupulin powder that doubles the resin content, creating a super "juicy" hop character. The base beer is 100% wheat, made using only coolship-caught microbes. It is low alcohol and lightly tart, which is refreshing and full of complexity. ROCKET SLED showcases Mosaic and Simcoe, with an exquisite hop-forward aroma. The use of Cryo Hops allows us to create a super dry hopped sour, without any leafy hop flavor, creating a really unique combination. 

"Cryo Hops™ represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction, producing two simultaneous co-products, LupuLN2™ and Debittered Leaf.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. LupuLN2 offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight."
-YCHHOPS

REHEAT
Each of our wine-hybrid beers start with wine grapes from locally-sourced, family-owned vineyards in Palisade, CO. Once the grapes have been destemmed and crushed, we allow the juice to rest for a few days - developing rich color and depth of flavor - before finally transferring the juice to neutral oak barrels along with our base Golden Sour. The beer then goes through a secondary fermentation while resting on the grapes, and after a few weeks is ready to bottle. 

After emptying the barrels, REHEAT is added to referment and age on the remnants of our SUPERCRUISE series. Instead of rinsing and steaming the barrels like we normally do, we add fresh coolshipped wort on top of the 2-5 gal of SUPERCRUISE "dregs" in the belly of the barrel and allow the beer to referment. Subtle, mild grape flavor comes through and a really interesting fermentation profile owing to the active wild yeast that are still present and hungry from the SUPERCRUISE refermentation.


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ROCKET SLED
750mL bottle, cork and cage - $22/bottle

REHEAT
750mL bottle, cork and cage - $26/bottle

Apr
14
3:00 pm15:00

|| secret tapping

ROCKET SLED

The first beer fermented with 100% coolship-caught microbes and then dry hopped with Mosaic and Simcoe Cryo Hops.

Cryo Hops™ is concentrate lupulin powder that doubles the resin content, creating a super "juicy" hop character. The base beer is 100% wheat, made using only coolship-caught microbes. It is low alcohol and lightly tart, which is refreshing and full of complexity. ROCKET SLED showcases Mosaic and Simcoe, with an exquisite hop-forward aroma. The use of Cryo Hops allows us to create a super dry hopped sour, without any leafy hop flavor, creating a really unique combination. 

"Cryo Hops™ represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction, producing two simultaneous co-products, LupuLN2™ and Debittered Leaf.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. LupuLN2 offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight."
-YCHHOPS

REHEAT


Each of our wine-hybrid beers start with wine grapes from locally-sourced, family-owned vineyards in Palisade, CO. Once the grapes have been destemmed and crushed, we allow the juice to rest for a few days - developing rich color and depth of flavor - before finally transferring the juice to neutral oak barrels along with our base Golden Sour. The beer then goes through a secondary fermentation while resting on the grapes, and after a few weeks is ready to bottle. 

After emptying the barrels, REHEAT is added to referment and age on the remnants of our SUPERCRUISE series. Instead of rinsing and steaming the barrels like we normally do, we add fresh coolshipped wort on top of the 2-5 gal of SUPERCRUISE "dregs" in the belly of the barrel and allow the beer to referment. Subtle, mild grape flavor comes through and a really interesting fermentation profile owing to the active wild yeast that are still present and hungry from the SUPERCRUISE refermentation.

Apr
12
7:00 pm19:00

Black Project Beer Alemaker's Dinner

The Pullman is thrilled to announce the next in a regular series of (irregularly scheduled) events that highlight wine, spirit and alemakers, and focus on all else that’s great about sharing the table with good friends, food & drink

Wednesday, April 12th @ 7pm, join us for an evening featuring 5 beers and ales from Black Project Beer along with five courses from chef Taylor Wolters and our kitchen, along with an infinite and immeasurable amount of fun and revelry. 

All priced at $57.63per.

Seating is limited and these things always sell out quickly. Please call 970.230.9234 for more information about this event, as well as a coveted reservation. Rick prefers that you call before 11am or between 2-5pm, if you’d like to have a meaningful dialogue about things.


Black Project Spontaneous & Wild Ales craft unique and complex beers through research and development into the artful expression of spontaneous and wild fermentation.

Black Project is the personal passion project of James Howat, owner and brewmaster of what was formerly Former Future Brewing Company. Black Project began production in January 2014 and won bronze medals for coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival 2014 and 2015. 

From James:
“All Black Project beers are fermented with microbes captured from the local environment via our coolship. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, terroir, no matter how hard one tried our beer could not be replicated outside of our brewery. In fact, our microbe cultures are purposefully allowed to evolve from batch to batch, creating variations and interesting twists from different releases of the same beer. 

We are meticulous about designing recipes and processes that will allow nature to take over and create beers unrivaled in their beauty and complexity. Through experimentation and research we are continuously developing new and different techniques for use with wild and spontaneous fermentation.

We are not and do not have any intention of being a lambic brewery. We use science and experimentation to find which processes and ingredients we want to use that parallel traditional lambic producers, however - other the the use of a coolship - we maintain no strict adherence to tradition for tradition's sake. 

Spontaneous fermentation is merely a starting point and core of our process, from there, research and development extends much beyond the scope of the great Belgian brewers and blenders.”

We’re honored to host BLACK PROJECT SPONTANEOUS & WILD ALES
at the Pullman on April 12th.

Apr
12
4:00 pm16:00

TOMCAT - Law's Whiskey Barrel Aged

Laws Whiskey House bourbon barrel aged 12% Imperial Stout brewed with a strain of yeast foraged from our neighbor's apple tree. Bold, roasty, dry with a smooth vanilla, bourbon and oak finish. 

This is an experimental stout using wild yeast to create a complex and robust beer that is not sour.

JUMPSEAT | EJECTOR
Mar
18
12:00 pm12:00

JUMPSEAT | EJECTOR

  • Black Project Spontaneous & Wild Ales

Our base Golden Sour aged for 8-12 months in stainless. Once the base beer is finished, we pull a small amount out of our ever-changing solera and transport the beer to another tank along with a variety of hops.

Feb
18
12:00 pm12:00

SUPERCRUISE | MACH-LIMIT Bottle Release

PLEASE NOTE THE DATE CHANGE!

In 2015, we worked exclusively with Red Fox Cellars in Palisade, CO to create Supercruise: Tempranillo and Mach-Limit: Tempranillo.  

For 2016, we purchased grapes from Colterris Winery and Mesa Park Vineyards, also located in Palisade.  

We have produced Mach-Limit: Cab Sauv and Supercruise: Cab Sauv - both from Colterris, along with Supercruise: Cab Franc from Mesa Park.  

Later in the year, we will also have a special Biere de Champagne, using Barbera from our good friends at Red Fox Cellars once again.

Pricing and bottle limits will be announced shortly.   

Jan
27
Jan 28

3rd Anniversary Party

Join us for our 3rd Anniversary on Friday, January 27th and Saturday, January 28th.  

Friday: 

Cellar Sale! Bottles for sale in the Tasting Room - on-site consumption only, PLUS

Brewed Food Pairing with Chef Jensen Cummings - $25/4 Courses (find tickets)

Tentative pairings:

6PM  2016 Oxcart with Kimchi Pancake / pickled cucumber, blueberry bbq sauce

7PM  Mystic Link NE IPA with Hopped Lardo / smashed potato, galaxy hop yogurt

8PM  Supercruise: Cabernet Franc with Pork Belly / fermented garlic, sweet mustard

9PM  Kalmar Spontaneous Gose with Wort Caramel / barrel smoked coconut

 

Saturday:

3rd Anniversary Special Edition Glass for the first 100 people

6+ New Beers tapping every hour beginning at 3pm

Authentic Belgian Waffles provided by Waffle Up

Cheese from Haystack Mountain Goat Cheese

 

Dec
10
12:00 pm12:00

OXCART & STARGATE: PEACH RYE WHISKEY Bottle Release

Three years in the making. OXCART is our first 100% spontaneous/coolshipped blend of 1, 2, and 3 year old barrel aged beer. Similar in method and in the style of the great, traditional Gueuze of Belgium. Notes of hay and stonefruit, with complex layers of funk. Some sweetness carries through each sip along with pleasant yet assertive acidity, ending with a dryness on the back of the palate. This beer is expected to age for many years, but is ready to drink now. Complexity will only continue to develop with time in the bottle. 

750mL bottle, cork and cage - $30/bottle
LIMIT 2 BOTTLES PER PERSON

Draft Magazine just named this one of the Top 25 Beers of the Year. After nearly a year, we're bringing back STARGATE: PEACH RYE WHISKEY. This time, using 100% whole fruit. from Palisade, CO. 2.5 pounds per gallon of perfectly ripe Cresthaven peaches from our family-owned orchard were added directly to the beer, allowing a secondary fermentation inside of a wet Laws Whiskey House Secale Rye Barrel. Intense peach on the nose with a soft, round mouthfeel and beautiful acidity. 

750mL bottle, cork and cage - $28
LIMIT 1 BOTTLE PER PERSON

Adelitas Cocina y Cantina will be on site serving breakfast tacos, and we'll have Corvus Coffee to keep you warm. Please note that bottle limits are subject to change.

Jul
16
6:00 pm18:00

Wicked Weed Presents: Funk Asheville Sour Beer Fest

Wicked Weed Brewing and Pints for Prostates present the 2nd Annual Funk Asheville: A Gathering of Wild and Sour Beers. The festival is scheduled for Saturday, July 18th with VIP and general admission ticket sales available May 15th via ETIX.

Last year’s event was a phenomenal success, and one of the highlights of the 2014 Asheville Beer Week Festivities, and this year’s event promises to be bigger, better, and a whole lot Funkier.  Head Blender at Wicked Weed Brewing, Walt Dickinson says they want the event “to be a voice moving the conversation about sour beer forward in the Southeast. Funk Asheville’s goal is to bring breweries, who are dedicated to the craft of sour beer from all across the country into our own back yard to showcase the full potential of American barrel-aged sour and wild ales.”

The currently confirmed list of attending breweries includes:

  • The Lost Abbey Brewing, CA
  • Jester King Brewery, TX
  • Almanac Beer Company, CA
  • The Rare Barrel, CA
  • Cascade Brewing, OR
  • Ecliptic Brewing, OR
  • Perennial Brewing Co., MO
  • Allagash Brewing, ME
  • Crooked Stave Brewery, CO
  • Avery Brewing Co., CO
  • Societe Brewing, CA
  • Goose Island Brewery, IL
  • 7venth Sun Brewing, FL
  • Bluejacket Brewery, DC
  • Green Bench Brewing, FL
  • Cigar City Brewing, FL
  • Creature Comforts Brewery, GA
  • Burial Beer Co., NC
  • Oskar Blues Brewing
  • NCFree Range Brewing, NC
  • 4 Hands Brewing, MO
  • Anderson Valley Brewing Co., CA
  • Fonta Flora Brewery, NC
  • Full Steam Brewery, NC
  • Haw River Brewing, NC
  • Mystery Brewing, NC
  • New Belgium Brewing, CO
  • Night Shift Brewing, MA
  • Orpheus Brewing, GA
  • Stillwater Artisanal Ales
  • Stone Brewing Co., CA
  • Surly Brewing, MN
  • Trophy Brewing, NC
  • Upland Brewing Co., CO
  • Westbrook Brewing, NC
  • Wrecking Bar Brewpub, GA
  • Yazoo Brewing Co., TN

Funk Asheville begins at 7pm, with a 6pm entry for VIP ticket holders.  The event will take place in the wooded outdoor space at Wicked Weed’s new production brewery in Candler, NC, just a few miles from the original Wicked Weed Brew Pub and Funkatorium. General admission tickets are $80 (plus fees and NC tax) and VIP tickets are $100 (plus service fees and NC tax). VIP tickets offer early entry with no lines, a collaborative food and sour pairing from Chef Terry of Wrecking Bar and Chef Cardiff of Wicked Weed, the ability to talk one on one with brewers, and free entry into a drawing for a nine night BeerTrips.com tour to Prague, Bamberg, Cologne and Brussels.

“We’re proud to be partnering with Wicked Weed Brewing again this year on Funk Asheville,” said Rick Lyke, founder of Pints for Prostates. “We use the universal language of beer to reach men with an important health message. The funds we raise help support free men’s health screening clinics and support groups for men diagnosed with the disease.”

The famed silent auction benefiting Pints for Prostates will be conducted during the festival and feature unique beer experiences as well as highly collectible items from attending breweries. This partnership of brewery and non-profit, also in its second year, is an integral focus of the festival.

“Their work nationally has been really exceptional. They are committed to putting on great festivals based that bring awareness to, often overlooked, men’s health issues,” states Dickinson. “It was the right fit for everyone and they’ve been amazing partners to work with year after year.”

Jul
1
4:00 pm16:00

Tap Takeover + Brewer's Table Launch Party

//BEGIN TRANSMISSION//

On July 1st, Black Project is hijacking the taps at Former Future for a night of 100% wild, spontaneous, and isolated yeast beers. 

The Taplist (subjest to change):: 

Peach Rye Whiskey Dreamland
Kalmar 100% Spontaneous Gose
Kalmar with Fruit
NEVER RELEASED Black Project Saison
NEVER RELEASED Black Project Saison with Oats and Wheat
And More...

AND... if you feel like getting intimate with the beers, we are offering a limited number of tickets to the launch of The Brewer's Table. This once-a-month event will take place on the 1st Friday of every month, starting in July. Tickets are $75/person and include:

- Tour
- Tasting from the Barrel
- 1 bottle of Black Project Beer (1 bottle/2 people - selection chosen by James)
- 2, 10oz pours of any beer on tap
- Charcuterie Board from The Truffle Cheese Shop
- 1 bottle of Black Project Beer to take with you (1 bottle/person your choice based on availability)

Tickets are now available for July and August - limit of 6 people/session. Please expect to share a table with others if your party does not include 6 people. Tickets for the Brewer's Table are available atwww.blackprojectbee.com/brewers-table

//END TRANSMISSION//