Paradox!

Paradox!

Meet Paradox Beer Company, where modern brewing processes collide headlong into ancient beer. Every beer that Paradox Beer Company produces is barrel-aged and bottle-conditioned. In 2012, Jeff, Brian and David, equipped with over 30 years of combined professional brewing experience, founded Paradox Beer Company.  Paradox Beer Company produces original and rare beers which honor the uncertainty of nature bound with rigorous quality testing, providing one- of-a-kind flavors that could only be produced by Paradox.  The rich mountain terroir has allowed Paradox to harvest, propagate and now inoculate our beers with our own house-grown Brettanomyces. The brewery operates in a subterranean production facility in the Colorado mountains, and is currently in the process of doubling its barrel-aging capacity and adding coolships to further exploit the house terroir. We craft our beers with a passion for experimentation under one ethos: unflinchingly wayward.Paradox beers are lovingly created using a hands-on process that involves painstaking testing for the specific qualities the brewing team seeks in its exceptional beers.  Using base recipes developed through years of experience, each grain bill is explicitly selected by the Paradox beer brewing team. The beer then rests in barrels for a minimum of four months and up to several years before it is carefully blended and infused with the perfect enhancements to arrive at the signature flavors for which Paradox is known.  The brewers periodically sample every barrel to see if more aging is needed and whether it meets high standards for taste and character. They then select the barrels based on the barrels' unique characteristics to blend and craft the final product.In the spirit of vintage farmhouse brewing techniques originating from Belgium and France, Paradox aims to summon outstanding beers by combining natural, old-world style brewing processes and complementing them with modern brewing technology. Paradox's wayward beers undergo an exclusive poly-microbial fermentation process involving a combination of intentional and spontaneous fermentation by the usual suspects like Brettanomyces, Saccharomyces, Lactobacillus, Pediococcus as well as indigenous and feral yeasts

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