Innovation in the research and development of spontaneous fermentation In 2017, Black Project hopes to produce 250 BBL of beer and increase distribution.
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Black Project Spontaneous & Wild Ales is the passion project of James Howat, owner, brewer, and blender - of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals and one silver medal for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014, 2015, and 2017. In 2016, Black P
roject expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot 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 and often use that in parallel to traditional Lambic producers, however, we maintain no strict adherence to tradition for tradition's sake. While we do craft several of our beers with strict adherence to traditional Belgian processes, these beers are not and should not be called "Lambic" and "Gueuze," as we are outside of the Pajottenland region of Belgium. Instead they themselves are a form of experimentation with local terroir. Spontaneous fermentation is merely a starting point and core of many of our beers, from there our research and development extends much beyond the scope of the great Belgian brewers and blenders. We hope you enjoy our beers
02/19/2022
⭐⭐ NEW BEER ALERT ⭐⭐
AQUATONE is a blend of spontaneous solera sour beer, dry-hopped with Motueka hops and featuring a light amount of fruit in the form of grapefruit and apricot, really just a hint of each.
The beer prominently showcases the Motueka, which are very citrusy and tropical. The whisper of apricot and grapefruit plays along perfectly with the hops and creates a beer that is my favorite kind to make and drink: delicate but ultra-complex.
Nice high carbonation and a fluffy white head that lasts for the whole glass. More sour than some other beers we make but it works really well here.
I think you're really going to like this one, it's been a while since I've been able to make a beer with such a focus on complexity and drinkability that features both hops and fruit.
Open today at 2PM, come give it a try!
02/13/2022
12/24/2021
Merry Christmas and Happy New Year!
12/15/2021
We are excited to begin enrollment in the 2022 Agent Bottle Club!
This is one of the top things we are asked about, both online and in the taproom.
Unfortunately for 50+ weeks a year we have to say that the program is closed - but if you are interested in joining, now is your chance for 2022!
⭐ Enrollment begins at 10AM MST on 12-16-21 ⭐
➡️ Membership Includes:
-12x 750mL bottles, released monthly
🆕 -Personalized Agent Decoder Card
-Storage of all bottles until 12-31-22
-10% off all BP drafts
-Monthly Agent Bottle Shares
🆕 -Proxy Shipping Service - Have your bottles shipped directly to you in July and/or December 2022 (you pay shipping/package costs)
🆕 -Secret Agent-Only tap
🆕 -Agent-Exclusive offerings from taproom bottle cellar
-First access to various special bottle releases throughout the year
-Proxies are allowed for taproom pickups
➡️ We offer two ways to pay:
1. A one-time payment at sign up of $240
2. Monthly payment plan of $23.00/mo (not a monthly program, a payment plan in lieu of paying in full)
⭐ Membership slots are limited! ⭐
👀 Watch this space tomorrow for sign up links, or enroll in person in the taproom starting tomorrow at 2PM - 1290 S Broadway Denver, CO
11/26/2021
➡️ I'm super excited to announce the first public release from our COVERT sub-brand.
The process of making this mead-like "super braggot" began over 3 years ago, and now it has aged, tastes amazing, and is ready for you to enjoy this winter.
What is a super braggot? Well a braggot is traditionally a mead made with a percentage of beer as part of the recipe. The story behind this for us is that back in 2018 I wanted to try making a mead. But being a brewery we can't necessarily legally sell a product made only from honey and fruit as in Colorado mead is classified as a wine. Super braggot = gigantic, mead-like braggot, basically. 😁
So in addition to tons of blackberry and many gallons of local Colorado honey, we used a small portion of strong wort. Enough that we can't call this a mead...
But honestly it tastes just like a highly fruited mead - which was the goal.
Rich, decadent, sweet. About 14% abv but you'd never know. Excellent for sipping by the fire.
It comes in a stoppered 750mL bottle so you can enjoy it over a few sessions. We recommend storing it in the fridge between opening - it will oxidize over time and would be best drank at least within a few weeks in my opinion.
➡️ Available starting today in the taproom 2-9PM. Price is thirty five bucks including tax.
11/24/2021
Per the new Denver Public Health Order, we have decided to register as a fully vaccinated facility.
This means that masks are NOT required in our building (feel free to wear one though if you wish), but that we must collect proof of vaccination from each patron.
Please have one of the listed forms of vaccination proof ready, along with a photo ID when you enter our facility.
Thank you for your cooperation and understanding.
10/21/2021
🟠 🔵 🟠 🔵
BEER RELEASES AND NEW GLASSWARE
Dropping today, CYCLONE, CYGNUS, and new BLACK PROJECT glassware!
CYCLONE is a 6% ABV Solera Sour Ale that was refermented on gobs of strawberry. A straight forward strawberry bomb that is light on the sour but not the fruit. A dry finish leaves strawberry goodness dancing on your tongue. 4pks available immediately
CYGNUS 2020 is our 3 year blend of 100% spontaneous beer that was refermented on 3500lbs of whole Montmorency and Balaton cherries. We intentionally left the pits in the cherries to give the beer a cmoplex nutty and spiced undertone that plays well with the funk driven base. 750ml bottles available immediately
We are also releasing our new stemless glassware for purchase as well, again, available immediately!
Come down before the game starts today to get all these great treats and indulge in a pint or two from our taps as well! Fresh Weldwerks Pilsner, and Outer Range IPA on tap now!
SKYMASTER is our long awaited collaboration with out of Durham, North Carolina! A 100% pale malt, coolshipped lager, brewed and then left in our coolship overnight to capture microflora existing in the late summer air. After the wort was cooled we transferred it into a stainless steel fermentation tank where we pitched Durty Bull’s house lager strain and let the yeast and bacteria do their work. The resulting beer is slightly sweet, lightly tart, and estery.
Get here this weekend and have a pint!
🍈 🌱 🍈 🌱
Tomorrow we are tapping a long anticipated collaboration we had the privilege of participating in. GLOMAR, a wet hopped spontaneous ale with cantaloupe, is returning for the first time since 2018. This time we were able to go and harvest the hops with our friends over at
Rocky Ford cantaloupe was added to a two year blend of our spontaneously inoculated beer to referment for an extended period of time. Once the fresh Neomexicanus hops were ready for harvest, our brewers hand picked them with the Chatfield Farms team.
Clocking in at 6% ABV and holding well over 7lbs/bbl of fresh hops, GLOMAR is funky, grassy, and subtly fruity.
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Send a message to Black Project Spontaneous & Wild Ales:
Black Project Spontaneous & Wild Ales is the passion project of James Howat, owner, brewer, and blender; of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals and one silver medal for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014, 2015, and 2017. In 2016, Black Project expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. In 2017, Black Project hopes to produce 250 BBL of beer and increase distribution.
Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot 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 and often use that in parallel to traditional Lambic producers, however, we maintain no strict adherence to tradition for tradition's sake. While we do craft several of our beers with strict adherence to traditional Belgian processes, these beers are not and should not be called "Lambic" and "Gueuze," as we are outside of the Pajottenland region of Belgium. Instead they themselves are a form of experimentation with local terroir. Spontaneous fermentation is merely a starting point and core of many of our beers, from there our research and development extends much beyond the scope of the great Belgian brewers and blenders.
