Floodland Brewing FAQ
Last updated 10/27/2018

>> Do you have a taproom?
We are focused on putting out bottled beer and there are no short term plans to have a taproom.

>> How do I get your beer?
We sell bottles through online public sales and through Oakworks, our bottle club. The 2019 membership is full. All FAQ for Oakworks and public bottle sales are listed at http://floodlandbrewing.com/oakworks.txt

>> How do I find out about _____?
Floodland has an active instagram (@floodlandbrewing) that is a good source of information. The best way to get general news and information is to sign up for the mailing list on floodlandbrewing.com. There is also a Floodland thread in the NW section on TalkBeer that I respond to questions on.

The archive of news emails is here:
https://us14.campaign-archive.com/home/?u=407b088ec2a9ffaea61021197&id=dfb348882a

>> Is Floodland one person?
No. Floodland is one person full time and a bunch of people who have better shit to do half of the time. As of October 2018 Floodland is Aaron, Adam, Luke, Mike, and Tony.

>> Are You a Sour Beer Brewery? Are You a Farmhouse Brewery?
We use both wild/native and lab yeast and bacteria. Some of our beers are fermented with a wild culture which was taken from a coolship fermentation on a Seattle porch in early 2016 and then repitched into barrels starting in 2017 without being lab isolated or banked. We use "wild" to mean a culture which came not from a lab or from beer or other fermented beverages, captured from an ambient/native source. 

We also have a “saison” mixed culture which was taken from a variety of appropriated strains which were mostly harvested and propagated in house. This culture started with four primary saccharomyces yeast strains from farmhouse/saison origins, and a brettanomyces strain and has evolved through open fermentation and repitching.

Many of our saisons spend time in our open oak tank. In this tank the beer undergoes a primary fermentation completely open to the air in the barrel cellar, which allows for ambient/native yeast and bacteria to make their way into the culture. We in most cases temper and inhibit the production of acid in our beers with hops, which was always the tradition in English and Belgian beers prior the advent of sterile tanks and cultured yeast isolates. So although we use cultures that include bacteria, in this case "mixed culture" is a literal way to describe our fermentation, not always a euphemism for "sour." All of that said, many of our beers are to some degree more acidic than standard saccharomyces fermentations.

We brew in a somewhat rustic manner with no refrigeration, and our beers are refermented and conditioned in the bottle and keg (as opposed to being force carbonated). Bottle conditioning is a lengthy process for our beers, but we believe that it is worth the effort and patience. That final refermentation in the bottle adds a lot of character to the beer and enahnces the ability of the beer to age gracefully. Additionally, we use only whole fruit (ie: not purees or syrups) for our fruit refermentations, which we source from local farms. At Floodland we enjoy dry, pale, low gravity, well conditioned beers with balanced acidity, and we brew what we like to drink.


>> What is Field Blend?
http://www.floodlandbrewing.com/fieldblend.html

>> When was this beer bottled/released?
We mark fruited beers based on harvest year and saisons/unfruited beers based on the release year. Because of our lengthy bottle conditioning, this means most fruit beers are released in the year following the fruit harvest. There is a log of bottles which have been released with packaging dates: http://www.floodlandbrewing.com/bottles.txt


This link to the 12/22/2017 Floodland news email covers answers to some other questions:
http://eepurl.com/dftE-P

>> Why is your website text?
IDGAF