Food Bloggin' with Chef Patrick Whittaker: Chocolate Marquis

Jam the Radar! It’s the BBA dessert stout you’ve been looking for!

   This sci-fi spoof on our World Beer Cup 2016 Silver Medal Winning Darkstar November Imperial Stout was finished with rich cacao nibs and a juicy combination of black and red raspberries. The base beer for this year's JTR release spent 14 months in top-shelf bourbon barrels -- that's longer than Han Solo spent frozen in carbonite, folks, and a beer this rich and complex can only be paired with perfection!  

   We’ve combed the desert for a dessert of unparalleled deliciousness. Your father’s-brother’s-nephew’s-cousin’s-former-roommate will know you’re a master of the Schwartz when you pair a slice of this Chocolate Marquise with a generous pour of February's Stasis Project release.


Chocolate Marquise



  • 7 egg yolks
  • ¾ cups granulated sugar
  • 7oz good quality Dark Chocolate, roughly chopped
  • 9oz unsalted butter, cubed and slightly softened
  • ½ cup and 2 Tb cocoa powder
  • 2 ½ cups heavy cream
  • 1 vanilla bean

The Prep

  • Lightly grease a standard size [8 ½ x 4 ½ inch] loaf pan. Line with plastic wrap, and leave about 2 inches extra to hang out and over each side.
  • Use an electric mixer to beat the yolks and sugar in a heat proof-bowl until light and pale, approximately one minute.

The Mix

  • Place your heat-proof bowl over a pot of boiling water (commonly referred to as a double-boiler set up, or “bain marie” if you fancy). Add chocolate pieces and whisk until melted. Add butter, one piece at a time, whisking until thoroughly melted. Remove from heat and fold in cocoa powder. Allow to cool for five minutes.
  • Put the vanilla bean on a cutting surface. Using the tip of a paring knife cut the bean lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod.
  • In a separate mixing bowl, beat cream and vanilla bean seeds until soft peaks form. Add a small amount of the vanilla cream mixture into the chocolate mixture and mix to combine. Slowly add the remaining cream and gently fold until thoroughly combined.
  • Pour into your greased loaf pan and cover with plastic. Place in a refrigerator overnight to set. In the photos here, you'll see I’ve opted to use silicone molds for individual-size servings of Marquise!

The plating

  • Once the Marquise has set overnight and feels firm to the touch, it’s ready to serve! Place your preferred serving platter upside down on top of the Marquise, in the pan. In a quick fluid motion, flip the platter over while bracing the loaf pan so the pan is inverted on top of your serving plate  -- gravity will do the rest! Remove the plastic wrap.
  • To cut the Marquise, prepare a pot of warm water suitable for dipping an entire knife. Temper your knife in the warm water and wipe dry with a towel. Working quickly, cut a slice from your Marquise. Temper your knife and wipe clean after each slice. Serve with macerated raspberries or raspberry coulis (or both!), and a generous amount of Chantilly cream!
A plated Marquise with raspberry fluid gel, petite meringue, and Speculoos cookie crumble.  --  Photo by @KevinWTackett

A plated Marquise with raspberry fluid gel, petite meringue, and Speculoos cookie crumble.  --  Photo by @KevinWTackett

The Pairing

   In Jam the Radar 2018, the tangy sweetness of black and red raspberries oozes into complex layers of rich, roasty cocoa nibs. Chocolate malts and a spirited bourbon bite enhance the depth and overall character of the brew, and an unmistakably jammy finish leaves the palate craving more. 

   This pairing is all about the beer: the rich, earthy bitterness of cacao nibs played against the dark chocolate in the mousse allows berry sweetness of the beer to perfectly harmonize with the fruity, dark chocolate character of the dessert.

   The chocolate marquise is incredibly easy to make and can be dressed up for entertaining at a dinner party or served as a no-frills mid-week turn-up in your desert routine. Ditch that pint of 7-11 ice cream and treat yo' self!



Posted on February 15, 2018 .

Behind the Logic: Tommy Donlyuk

Sharing sentiments at Karl Strauss Anaheim.

Sharing sentiments at Karl Strauss Anaheim.

We are all nerds in some respect, right? Comic-Con cosplayers, Tri-Wizard Champions, automatic door Jedis, Azerothians, you name it. Today we're diving deep with Tommy, one of our Tasting Room Leads (and BLB Fantasy Football League Commissioner) who's always all-in when geeking out. 

What videogame have you spent the most time playing? 

In my entire life, Final Fantasy 7. It came out when I was in the fifth grade and that was my game. Right now I'm playing a lot of Blizzard's Heroes of the Storm. It's really competitive and it's only 20 minute rounds (I'm old and don't have an hour-long attention span anymore). 


You’ve been at Bottle Logic for Three Years now, what are your favorite BLB beers?

Red Eye November or Fundamental Summation. Really, whatever Stasis Project beer has coffee in it. And Double Actuator. And Greyhound.


What would surprise us about you?

I don’t tie my shoes. I only tie them once and then I use a shoehorn to put them on every day. I have one in my car, and one in my backpack, and a ton at home. I think I’m the only person I know who uses a shoe horn.




What are you most proud of in your bottle logic tenure so far?

Helping develop some of the merchandise and branding elements has been cool. Dad Caps were the first merch item that I saw through from start to finish. When I said we needed them, we tested them and they sold like crazy in just a couple of days. And that Stasis Project print Teku glass with its 24 hour sell-out!? These things please me greatly.

Also, anytime I can really connect with someone across the bar, and then see them come back to the Tasting Room is a personal accomplishment for me. Getting them to come visit again, and getting to really dig into our beer with them. I love that.


What's the most memorable brewery trip you’ve ever had?

Pizza Port in Bressi Ranch. We did that as a team building event with all of the staff. Pizza Port was our second stop of the day and I had promised myself that I would have only one beer so I could stay in the game. We had one beer at lunch and then did a tour of their insane facility -- including the packaging lines where fresh Swamis cans were distributed and immediately shot-gunned. My day spiraled out of control from there. We were in the bus back playing Mario SuperKart on our Nintendo Switches (flats of Swamis 4-packs in tow). I picked the Rainbow Road track like 8 times in a row and everybody hated me for it. It's still a thing. 


What’s your favorite movie?

Terminator 2 is the best action movie of all time, but Terminator 1 is the best romance film ever. Believe me. It makes the movie so much better if you watch it as if it were a love story between Kyle Reese and Sarah Conner.

Tommy's hand-painted Blood Angels 2nd Company Hellblasters for Warhammer 40k!

Tommy's hand-painted Blood Angels 2nd Company Hellblasters for Warhammer 40k!


If the Many Fruited God endowed you with a superpower, what would it be?

Superpower or superhero? Well either way it's the same. Wolverine. So my body would be invincible and I could f*** s*** up. Claws and regeneration, what else do you need? Adamantium bones, sign me up!


...And Here's what the team has to say...

"Tommy is a real inspiration, not only to staff members, but to everyone within a 100-mile radius of the brewery. His beard will always be the best." -Riley Sullivan, Beer Tender

"Oh, I really hate that guy." -Gilbert Camacho, Beer Tender, Back-to-Back BLB Fantasy Football League Champion  

Posted on January 17, 2018 and filed under Team Logic.

Food Bloggin' with Chef Patrick Whittaker: Brunch with Barb

In which Things become Strange

   If you’re like me, your October has been spent re-watching the first season of Netflix's Stranger Things. On my second spin through the series, I’ve found myself with a long list of unanswered questions -- at the top of the list: What's going on with Barb?! Aside from the untimely demise of Harambe, few events in 2016 shook the internet more deeply than the loss of everyone’s favorite mom-jean-wearing, socially awkward teen. We're all for fan-theories here, so we're clinging to the glimmer of hope that she's alive somewhere in the eerie nether world of the “Upside Down”.

   This brunch recipe is sure to comfort you after a long night of binge watching season two, regardless of the fate of Nancy's beloved BFF. My rendition of the Dutch baby is comparable to a deep-dish crepe. The richness of ricotta adds a decadent creamy texture contrasted by the tart sweetness of macerated blackberries. Raise a glass, and spit out a black slug for the Patron Saint of Hawkins and dive into another dimension of flavor with this deceptively simple recipe for my blackberry and ricotta Dutch Baby.


Don’t forget to wait an hour before swimming after you eat your Dutch baby…or you might go missing. Photos by @kevinwtackett.

Don’t forget to wait an hour before swimming after you eat your Dutch baby…or you might go missing. Photos by @kevinwtackett.

Ricotta and Blackberry Dutch Baby


the Dutch baby

  • 12 Inch cast iron Dutch Oven or deep cast iron skillet
  • 6 Eggs
  • 1 & 1/3 Cup all-purpose flour
  • 1 Cup whole milk
  • 1/3 Cup Ricotta
  • 1 Tb lemon zest
  • 1 pinch salt
  • 2 Tb unsalted butter

the Blackberries

  • 1 cup Blackberries
  • 3 oz Upside Down Tart Wheat Ale
  • 1 Tb Sugar
  • 1 tsp Lemon zest

the garnish

  • Lemon
  • Powdered sugar

Making the Dutch Baby

  • Preheat your oven to 350°. Place a cast iron Dutch Oven into your oven. Allow the cast iron to preheat for approximately 30 minutes.

  • In a blender combine eggs, Ricotta, salt, and milk. Blend on medium high for approximately 30 seconds.

  • Add flour and lemon zest to the blender. Blend thoroughly for approximately 30 seconds. Use a rubber spatula to scrape the sides of the blender. Blend for an additional 30 seconds.

  • Carefully remove preheated cast iron skillet from the oven and place on your stove. Add 2 tablespoons of unsalted butter. Use a wooden spoon to spread the butter across the base of the hot skillet until melted.

  • Pour batter into the base of your pan.

  • Place the pan into your oven and bake for approximately 40 minutes -- until golden brown and crisp.

PRO TIP:  At this stage I like to turn the broiler on and crisp up the top just before serving!

Making the Garnish

  • In a mixing bowl, add blackberries, sugar, lemon zest, and 3 oz of Upside Down or a comparable tart/effervescent fruited ale if you missed the online can sale. (Samuel Smith Raspberry or Lindeman’s Framboise are excellent substitutes  -- or even Champagne if you’re extra AF.) Allow the flavors to marry for approximately 30 minutes in the fridge prior to garnishing.

  • Cut your Dutch baby into quarters and finish with a squeeze of lemon, a spoonful of macerated blackberries, and a generous dusting of powdered sugar.

Photos by @kevinwtackett.

Photos by @kevinwtackett.

   Turn up your brunch to eleven and pair this recipe with a pour of The Upside Down, our Tart Wheat Ale brewed with blackberries and vanilla and enjoy the subsequent psychokinetic nose bleed!

Eat well, drink craft.

Pat Whittaker

Posted on October 17, 2017 and filed under Food Bloggin'.

Behind the Logic: Gilbert Camacho

We sat down with the ever hilarious beer-tender, Gilbert Camacho, to get to know the man who calls himself “The Champ”. You can always count on him for good conversation at the bar, especially when a game is on, but what else lies beneath those flat-billed hats?


"I think I would want to be able to move cars with my mind so I could always have a parking spot. Oh wait! Maybe just teleport. So then I'd never have to worry about parking at all."



"Do you remember the rise of the basilisk last year? I wanted to fill the board with basilisk characters of all kinds- my favorite was the baSUHlisk that we did for our Hoperating System IPA. The whole staff developed this whole set of ridiculous rules to properly draw a basilisk - we couldn't erase or redo if we made a mistake and no matter how well you drew them the first time, we made everyone redraw the eyes at least once. It had to stop when we brought shame to the basilisk family because they started looking so bizarre."



"From Bottle Logic, last year’s Berlinear Equation with Blueberries and Ground State Imperial Stout -- Ground State was the first barrel-aged beer that I ever got into. Otherwise, I really like Russian River’s Blind Pig IPA. If I were stranded on a desert island, I wouldn't have much to do so I'd want something light and sessionable so I could just keep drinking it all day."



"I like to paint, especially on wood panels. I really like Yoshitomo Nara’s work so I tend to paint cartoony, over exaggerated characters. Even some of my tattoos are from Nara’s work."

•       •       •       •       •

Come by and throw a “Suhh” to Gil in our tasting room anytime! With Harry Potter season around the corner, don’t be surprised if a basilisk makes a reappearance on the tasting room chalkboard!


Posted on October 11, 2017 and filed under Team Logic.

Food Bloggin' with Chef Patrick Whittaker: Caramel Chicken Wings

I know you dig the way I sw-sw-switch my style

     I’m currently in my kitchen twerking and singing “Get your braise on, get your braise on” in the style of the incomparable Missy Elliot.  Why, you ask? One, I’m a dork. Two, this recipe for Caramel chicken wings is lit, fam!  Pressure cooking the chicken wings prior to frying couples a fall-of-the-bone tenderness with a crisp exterior that's sure to Level Up your wing game. This recipe will easily steal the show at your next bottle share or game day feast, and with a little prep a head of time, you can fry these up with time to spare on the day of your event. 

  On a recent trip to Portland I encountered the iconic north-western fusion of Thai-style Ga Kho chicken and pub-staple chicken wing.  Deceptively simple, these wings are a total flavor bomb that hit every corner of sweet, salty, spicy, and savory. Trust me when I tell you they are as good [and insanely addictive] as they sound.  It’s a no brainer why these are an institution in a city with one of the most vibrant dining scenes in the country.


Caramel Chicken Wings

 “Close your eyes, hit play on your favorite Washed Out track, and take a whiff. Do you know what that smell is? It’s Portland.  And a lot of fish sauce.  But mostly it’s Portland.”

 “Close your eyes, hit play on your favorite Washed Out track, and take a whiff. Do you know what that smell is? It’s Portland.  And a lot of fish sauce.  But mostly it’s Portland.”

the sauce

  • ½ Cup white sugar
  • 2/3 Cup water, boiling
  • 1/4 Cup Fish sauce

The Braise

  • 2 lb Chicken wings
  • 1/4 Cup rice wine vinegar
  • 1 qt Chicken stock
  • 2 Limes, zested
  • 1 Stalk lemongrass, quartered
  • 1 Piece ginger, roughly chopped
  • 2 Tb Sambal (South East Asian chili paste)
  • 6 Cloves garlic, crushed

The wings

  • 2 Cups cornstarch
  • Vegetable oil (for frying)

The Garnish

  • ¼ Cup peanuts, roughly chopped
  • 1 Bunch cilantro
  • 1 Bunch mint


Making the Sauce

  • Bring a pot of water to a boil - a kettle works best. Reserve for a later step.

  • In a medium sauce pan, add sugar.  Heat the sugar over medium-high heat until it begins to melt and caramelize.  Do not walk away from your pan at this step,  sugar has a tendency to burn!

PRO TIP:  Use caution at the next step -- the sugar will be very hot!  Use a long handled spoon to stir at the next step!

  • Once the sugar has caramelized and has become a lump free liquid, begin adding the water in small amounts, mixing with a long handled spoon or whisk until the sugar has dissolved.

PRO TIPTime for real talk, ya’ll.  Fish sauce has a rather distinct aroma, and at this stage of the recipe things are going to get…pungent.  It’s unavoidable, but damn, I guarantee you it’s worth the trouble.  Just do yourself and your friends a solid and prep this ahead of time, and open a window!  The sauce will hold for up to two weeks and can be reheated when you're ready to enjoy.

  • Add your fish sauce to the pan and simmer on high for two minutes.  At this stage the caramel should coat the back of a spoon.

  • Reserve half of your sauce to toss your finished wings.

Crafting the Braise

  • Put half of the wing sauce in a medium sized mixing bowl. Add the rice wine vinegar and sambal and whisk to combine.  Add the mixture to your pressure cooker.

  • At this stage add the aromatics; lemongrass, ginger, garlic, kafir lime leaves, and the stems of one bunch of cilantro, reserving the leaves as garnish.
  • Add 1 quart of chicken stock.  Using a wooden spoon mix to combine.

  • Add the chicken wings and cook for 40 minutes or until tender. 
  • Alternatively, if you do not own a pressure cooker you can braise wings in a 350˚ oven for approximately 2 hours, or until tender.

  • Once the wings have finished cooking, remove from the braising liquid and place on a sheet tray to cool.  Once the wings have cooled, refrigerate for a minimum of 4 hours -- overnight is best.

Frying the Wings

  • In a large pot, heat two inches of oil to 400˚ degrees.

  • Add corn starch to a large mixing bowl.  Gently coat your wings in a thin, even layer of corn starch, shaking off the excess, and place on a clean sheet tray.  Fry the wings in small batches until golden brown and crispy, approximately 1-2 minutes per wing.

Finishing your wing sauce and plating

  • In a large mixing bowl, combine your reserved wing sauce with the juice and zest of one lime.

  • Add your fried chicken wings to the mixing bowl.  Gently toss the wings to coat evenly.
  • Plate your chicken wings in a bowl and garnish with hand torn mint and cilantro leaves. 


     Enjoy these caramel chicken wings with a pour of Mxyzptlk!  Layers of rich, caramel-y sweet dulce de leche coupled with the roasted earthiness of Cuban espresso beans, spicy cassia bark, and robust rum barrel character create a nuanced and complex flavor profile that is complimented by the sweet and savory nature of this dish.  Enjoying these two tasty treats together just might cause a ripple effect across all dimensions -- enjoy responsibly!

Eat Well, Drink Craft.

Pat Whittaker

Posted on October 11, 2017 .

Food Bloggin's with Chef Patrick Whittaker: Roasted Lamb

"I'm going for Bon Appétit meets Game Informer, is society ready for it?"   

     The season of basic is upon us! It’s time to dig out your Ugg Boots, order that ex-hot, no-whip soy PSL, and pretend that you haven’t been working on your winter bod since mid-July. I literally can’t even!

     But just because your taste in footwear is basic doesn’t mean your grub needs to be. While the sweltering heat of this long-winded California Summer lingers on, I find myself craving the creature comforts of Autumn, a season not truly understood by the sweet Summer children of Orange County. This recipe for roasted leg of lamb, green harissa, and a parsley + hazelnut salad is the perfect balance of light Summer vibrancy and indulgent Autumn comfort food as we head into the season of Pumpkin Beer!

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

     The richness of lamb coupled with the warm, seasonal flavors of the north African spice blend 'Ras El Hanout' creates a symphony of synergy when paired with the festive seasonal spice inherent in our Bourbon Barrel Aged, "Picture If You Will." The crisp edges of the roast echo the soft caramel and vanilla flavors imparted throughout this Pumpkin Ale's seven-month snooze in top shelf bourbon barrels. Vibrant green harissa provides a contrasting herbaceous note for a bit of intrigue when paired with each silky sip.

     Check out the recipe below and tell us about your ideal dessert pairing for "The Spice Must Flow," our true PSL-inspired rum and bourbon barrel aged riff on PIYW, in the comments! 


Roasted leg of lamb with Green Harissa + Hazelnut and Parsley Salad

The Lamb

  • 4 lb Leg of lamb, boneless
  • Kosher salt
  • Black pepper
  • 1 Head of garlic
  • 1 Lemon, halved

Green Harissa

  • 2 tsp Cumin seed
  • 1 tsp Coriander seed
  • 2 Serrano pepper, coarsely chopped, seeds removed
  • 1 Garlic clove
  • 1 Cup cilantro, rough chop
  • ½ Cup Italian flat leaf parsley, rough chop
  • ½ Cup olive oil
  • 1 Tb lemon juice
  • Kosher salt
  • Black pepper

Hazelnut parsley salad

  • ½ Cup hazelnuts, toasted
  • ½ Cup parsley, roughly chopped
  • 1 Tb Lemon zest
  • 1 Tb Olive oil
Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Cooking The Lamb

  • Preheat your oven to 350° F.

  • Season your leg of lamb aggressively with salt and pepper.

  • Optional step: to step up your flavor game, season your lamb with Ras el Hanout, a North African spice blend available at most specialty spice stores.

  • Place your leg of lamb on a sheet tray lined with parchment. 

  • Cut the top off of a whole head of garlic. Drizzle with olive oil and season with kosher salt.

  • Cut a lemon in half.

  • Place prepared garlic and lemon on the sheet tray with the lamb. Cover the entire tray with foil and cook for approximately 1.5 hours.

  • After the lamb has been roasted, remove the foil and cook for an additional 15 minutes to crisp up the exterior. Once removed from the oven, allow lamb to rest - covered - for at least 20 minutes before slicing.

  • Plate the roasted garlic and lemon garnishes with your lamb.

For the Green Harissa

  • In a small sauté pan over medium-high heat, toast the cumin and coriander seeds until they’re light golden and fragrant. Remove from the pan and place on a plate to cool.

  • Add all ingredients into a blender. Blend on a medium-high setting for approximately 30-60 seconds to create a smooth, homogenized sauce. Season the sauce with salt [to taste] and transfer to a small bowl.

  • This portion of the recipe can be prepared up to two days in advance!

For the Hazelnut and parsley salad

  • In a medium sauté pan over medium-high heat, gently toast hazelnuts until golden and fragrant. Transfer them to a sheet tray lined with parchment paper and allow to cool. Once cooled, coarsely chop and add to a mixing bowl.

  • Using a micro plane, zest 2 medium size lemons and add to a mixing bowl.

  • Remove parsley from the stems and roughly chop. Add to a mixing bowl.

  • Dress your salad with a splash of olive oil and lemon juice, then use as a garnish for your roasted leg of lamb!


     Achievement unlocked; you totally nailed dinner! Everyone at the table is slipping into a meat and beer-induced coma. The Ubers are in route, and the only thing standing between you and the new Leviathan Raid in Destiny 2 is that towering pile of dishes. They’ll be there in the morning though -- you've gained some serious culinary XP tonight, Fellow Gamer. Time to pour a nightcap and bask in the glory. 

Eat well. Drink Craft.

Chef Patrick Whittaker

Posted on September 13, 2017 and filed under Food Bloggin'.

Byzantine Vision 2017




Byzantine Vision was brewed as a liquid expression of baklava, complete with finishing additions of wild honey and hundreds of pounds of hazelnuts, walnuts, and pistachios. Last week after a few guests had written in with off-flavor concerns about their bottle, we sent out for a full QA panel on a set of control bottles. Test results returned positive for brettanomyces, a wild yeast which, while not harmful, was an uninvited surprise in this finished product. 


Byzantine Vision was finished by filtering the beer through several hundred pounds of nuts. To create this "filter" we crushed and combined all three types of nuts together in a hopback, which was then flushed with steam to sanitize the combination.  We have determined that the steam was unable to effectively penetrate the core of the nuts, providing the lingering natural yeast on the surface of the nuts a perfect opportunity to make its way into the finished beer. 


Bottles stored at or below normal refrigeration (35-40˚ F) are very likely to maintain the rich, nutty flavors as intended upon initial release. Bottles stored above this range are likely to have developed an unintentional tart cherry off-flavor and intense carbonation as a result of an in-bottle refermentation due to the presence of a few rogue brettanomyces cells. 

While the beer is not harmful to ingest, and may remain enjoyable depending on your palate and/or love of a good science experiment, this is no longer the beer we intended to release to you. 




  • Get Byzantine Vision bottles off the market.
  • Ensure those who purchased bottles receive better-than-fair compensation. 
  • Continue to make bold, experimental beer in new ways while locking down every last step of quality control. 



Our steps of recourse will begin Wednesday, April 5th. From then until the end of April, you may bring in your Byzantine Vision bottle(s) for an Eventbrite refund if you purchased the bottle directly from us. If your bottle was purchased from one of our local accounts, you may bring the bottle(s) in to the Tasting Room for a $30 Bottle Logic gift card per bottle. Be aware that these gift cards will not work outside of the Tasting Room and do not sync with Eventbrite. Your intact bottle -- empty, full, three-quarters recapped -- and your Driver's License/Passport are absolutely necessary to pursue a refund. Without the bottle, there are no options.


We'll be releasing our next Stasis Project bottle in very late April. From May 1st - 31st, you may visit the Tasting Room during normal operating hours and swap your Byzantine Vision bottle for a fresh bottle of Jam the Radar, our WBC Silver Medal winning Bourbon Barrel Aged Imperial Stout finished on Cacao Nibs and Black Raspberries. Here again, your intact bottle -- empty, full, three-quarters recapped -- and your Driver's License/Passport are absolutely necessary to pursue a swap. Without the bottle, there are no options.




Hold on to your Byzantine Vision bottle(s) until we've got Jam the Radar ready to release, then visit the Tasting Room during normal operating hours from May 1st-31st with your bottle(s) and we'll swap you! Bottles will not be ready before 5/1 and will not be available to swap after 5/31. No bottle, no swap, no exceptions.


Visit the Tasting Room during normal operating hours from April 5th - 30th with your Byzantine Vision bottle(s) for an Eventbrite refund, or a $30 Bottle Logic gift card. Refunds are available from 4/5 - 4/30. No bottle, no refund, no exceptions.



Innovation is a bumpy road, and while we'd prefer a perfect track record, our inherent drive to keep pushing the boundaries of beer demands ongoing experimentation with fresh ingredients and new techniques. We deeply appreciate your support and pledge that you can always rely on us to make things right. 

Please contact us directly via with any questions.

Posted on March 1, 2017 and filed under Critical Updates.