Our Clay Vessels Secret Disclosed

Beer lovers have always been curious and interested to try what’s new – even if what’s “new” is the resurrection of something that is thousands of years old.

Amphorae (clay vessels) have been used for centuries to make beer. Historical evidence shows that clay vessels were first used as early as the Neolithic era. During the Bronze and Iron Ages, they evolved into the cylindrical style with which we are currently familiar, and the Romans and Phoenicians used them to store and transport wine.

The clay used in amphorae allows flavors and terroir to be better preserved and expressed in beer. The earthy, iron oxide-rich terracotta clay imparts a brick-like flavor and strong minerality that creates a softer mouthfeel. The porous clay walls, which maintain a constant cool temperature, also allow for slow, controlled micro-oxygenation. In short, amphorae-fermented beer is wholly unique to today’s beer drinkers even though it was the macro-beer for multi-millennia. 

There are very few breweries in the world that are currently working with amphorae – it is a very niche practice. Yet, we felt like an exploration of beer across the centuries could not be complete without embracing this technique.

To tap into this ancient style of beer making, Deadwords Brewing approached maker Andrew Beckham out of Portland, Oregon. Beckham’s seamless terracotta amphorae, crafted from 600 pounds of clay, are the first such commercially produced vessels in North America for beer making. Our 650-liter working clay amphora will be a statement piece at the center of our cellar space, producing a bi-annual surprise of resurrected ancient-style beer.