Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg, who put their 40 years combined beer experience to work designing and installing Cascade’s 10-barrel brewing system, then creating and distributing well balanced ales.
Cascade Brewing produces a large number of traditional ales, ranging from IPAs to seasonals, and saisons to stouts. But we’re best known for pioneering the “Northwest Sour Ale,” a term that purposely maintains a certain lack of definition, which allows us the creative space to constantly approach our beers in new ways.
Our distinctive sour ales are developed with a house culture of lactobacillus bacteria, which produces the acid that makes the beer sour. They frequently incorporate locally grown fresh fruit, like cherries, apricots, berries and grapes. The resulting sour beers offer a complex array of flavors and aromas derived from the acid, the fruit, and the residual flavors present in the barrels in which they age.
Bacterial fermentation is a natural process that requires long term maturation in oak barrels; Cascade sour ales are aged for up to several years. Each barrel produces a different effect, so we blend the various barrels until we believe we have the perfect beer. Sour beers take an exceptionally long time to develop, but they are well worth the wait. Learn more about the process at Cascade Brewing.