The Terroir Project is doubling down this year as 13 breweries from around the world participate in an experimental crossover between beer and wine—all to be revealed at the main event on September 21 on California’s Central Coast.
The Terroir Project happens from noon to 3 p.m. on September 21 at West Ranch in Los Olivos, where each of the participating breweries will present their own interpretation of a shared recipe that draws from both the grain and the grape.
The Terroir Project was launched last year with seven participating breweries. The 2019 edition will now feature Arizona Wilderness (Gilbert, AZ); Barrelworks (Buellton, CA); Beavertown (London, England); Birrificio Del Ducato (Soragna, Italy); The Bruery (Placentia, CA); Garage Project (Wellington City, New Zealand); Jester King (Austin, TX); Russian River (Santa Rosa, CA); Side Project (St. Louis, MO); Sierra Nevada (Chico, CA); Trillium (Boston, MA); Wild Beer Co. (Somerset, England); and Wildflower (Marrickville, Australia).
Guest breweries including Crooked Stave (Denver, CO) and Alesong Brewing (Eugene, OR), and wineries will also be on hand to share their creations.
Tickets cost $65 per person & include unlimited (but responsible) tastes of the 14 different Terroir Project wild ales, guest breweries & wineries libations. Enjoy a commemorative tasting glass, live music & an artisan marketplace featuring local vendors. This is an extremely limited & intimate event where we will be showcasing experimental, one-off beers that will not be available anywhere else!
West Ranch is located just 15 minutes from Barrelworks in a vineyard setting on the private Firestone family property & until now has never been open to the public. A portion of the proceeds will be benefitting the Pacific Conservatory Theatre.
The Project Concept:
From the West Coast to the East Coast, London to New Zealand, each participating brewery was invited to produce their own distinct hybrid, but with three binding stipulations: we all had to use the same grain bill; the same maturation period in barrels; and the same co-fermented percentage of wort & wine grapes. The kicker: all grapes had to be grown within 100 miles of each brewery.
The result is an unprecedented exploration into how “terroir”—or sense of place—drives what we taste.