Druif Rouge and Druif Blanc allow us to color outside the lines - more Jazz than Classical. Neither wine nor beer and somehow both. We partnered with two World Class Oregon wineries, Brooks for Riesling, and Trisaetum for Pinot Noir, and asked them to teach us about fermentation, farming, fruit and terroir. They did not disappoint. Our partnerships have continued to grow over the years, and we're over the moon to release this vintage of these two delightful collaborative beverages.
Druif Rouge is our latest foray into the world of wine grapes. Trisaetum Winery was founded in 2003 by Andrea and James Frey. In the years since, they’ve developed an international reputation for their world-class Pinot Noir, Riesling and Sparkling offerings. We were introduced through mutual friends in the Willamette Valley, and the Trisaetum family kindly opened their doors to us. While thieving samples of single varietal, sight-specific Pinot in their breathtaking barrel cave, a collaborative seed was planted. And when pFriem had the chance to host, inevitable inspiration began to take on shape.
We began by brewing a traditional Lambic-inspired base beer into neutral French Oak. This we allowed to mature for a combination of one and two years. Then, when the Domaine 777 (Pinot Noir) reached its peak on Trisaetum’s Ribbon Ridge Estate, we loaded a stainless-steel vessel onto a flatbed truck and drove through the Gorge and deep into Willamette Valley Wine country. We found our friends harvesting, sorting, and punching in good cheer. Our grapes were still on the vine when we arrived. We harvested, sorted and lightly pressed our fruit directly into our own vessel, secured it to the truck once more, and celebrated with Sparkling wine and fried chicken. With rosy cheeks and wide smiles, we returned to the brewery and racked our beer from barrels onto fruit. After an exciting fermentation and nine months of maturation, we offer Druif Rouge to you.
In 2003, Andrea and James Frey purchased this now steep and rocky piece of land, moved their young children to Oregon, planted a vineyard and founded Trisaetum (tris-say-tum) in one of the few places where climate, soil, and entrepreneurial spirit combine to produce some very special wines. Two years later in 2005, they found another piece of land twenty minutes away on Ribbon Ridge, cleared the site, planted a second vineyard and built the winery where Trisaetum’s wines are made today.
This beer is a collaboration between pFriem and Brooks Winery. Brooks gave pFriem used neutral French oak barrels that had seen 4-7 turns of their wine. We put our three-year-old Lambic inspired beer in these barrels and then aged it on Brooks estate-grown grapes.
We used a mix of Riesling varieties– Tart and Sweet. We then added them to our established Lambic at a whopping 3.5lbs. per gallon. The fruit and the Lambic were then left alone to mingle for more than six months.
About Brooks Estate
Brooks farms twenty acres in the Eola-Amity Hills, a sub-region of the Willamette Valley characterized by higher altitudes and the ocean winds that blow through the Van Duzer Corridor. Employing biodynamic farming practices since 2002, they are proactively reintroducing native plants in their insectary and medicinal herb gardens for our biodynamic preparations and compost teas. In addition to their estate vineyard, winemaker Chris Williams works with a number of family growers throughout the region and in the Columbia Gorge, respecting the individuality of each site and showcasing the strengths of each vineyard through masterful blending.