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We’ve got some Hard Lemonade for sale! And look at that color! That beautiful, natural color comes from the use of an insane amount of lavender pods that we use to brew a ginormous, fresh batch of lavender tea, that then gets blended with our lemonade-style seltzer. It drinks pretty balanced, with the acidity and sweetness hitting at just the right level, and then a soft tannic hit of dryness from the lavender. Enjoy straight out of the can, or pour over ice. Also legit with a dram of Old Tom Gin.
The sun is shining. The cheeky's are squawking. You open your fridge and a wave of pure joy washes over you! Right in front of you is the perfect thing to cool you down on this summer day... the freshest, coldest, most delicious little American light lager you've ever had!!! Now, we'll spare you the boring details of how we got this beer so light & crispy from our lagering process, or about how dang clear this beer is... cause right now, none of that matters. It's just you and your frosty cold beer. All you need to do now grab your sun hat, pool noodle, and crack open a few of these cold ones and relax!
Using all German ingredients, except for the water, each batch is another baby step towards recreating what we’ve experienced in Munich. Straw in color, with a subtly and nuance that is hard to describe and instead needs to be experienced! Notes of fresh baked bread, herbal tea, and puffed rice, create a beer style that is praised for it’s liter-worthy drinkability.
We took our Helles-style lager straight from the lagering tank, put it in brand new American Oak barrels, and cold stored it on our walk in cooler. The toasted wood from the barrel adds a bunch of vanilla character to the beer, and gives all the cream soda vibes that make this beer such a treat to drink.
Our good pals Ashleigh and Bill, from Denver based Bierstadt Lagerhaus, have created a special place for lagers that we’ve been huge fans for years. When Ashleigh paid us a visit in July, we spent a couple days making this Festbier together and soaking up as much nerdy lager brewing info from her that we could. So here’s this year’s Festbier! Lean for its strength, with medium bitterness, a lovely (non-cloying) maltiness, and liter-worthy drinkability. Prost!
Can you believe it's already Spooky Season? Well, we can't either! So, here's our riff on an India Pale Lager, and I'm not sure if it's already a thing or not, but we're calling it American Pale Lager. Using our prized lot of Strata from our pals at Coleman Agriculture, and built on a base of Pilsner Malt, this one hits with rad little sips and sniffs of bergamot oranges, basil blossoms, and white airheads.
Our pal Kate came by one day to tell us about this New Zealand hop varietal that we’d never heard of. We fell in love with Moutere and wanted to showcase it for the opening of our 3rd spot in Sunset Beach. Tasting notes? Think of Orange Bang and Fresh Kiwi on the aromatics, with a dab of the devil’s lettuce to hold it all together.
Light in color, highly attenuated, clear, lightly resinous, firmly bitter, with a snappiness to it that maintains ultimate crushability! The nose is all fruit; strawberry jam, blueberry waffles and fresh nectarines. This batch is about as good as it gets for us!
When your pals at @freestylehops send a brand new experimental hop varietal your way, you give it a try! This New Zealand grown hop gets its name from the incredible mix of Peach and Tangerine aroma/flavor that it showcases. Flavor profile? Fresh peaches, tangerine zest, and matcha tea. Pairs well with hot days and cool nights.
Using some of our favorite hops out there, this Unfiltered IPA is our Tweener IPA. Drier than a Hazy IPA but with a much softer bitterness than a West Coast IPA, we use a neutral yeast strain to allow the hops to pop as much as possible! Very light in color, with a kiss of haze, a light bitterness, and huge hoppy layers of papaya, lemongrass and blueberry candy.
This was such a fun project! We focused our attention on using a lot of different hop varieties, all at varying amounts, so that each variety could play to its own strength, all for the goal of trying to create a non-fruited beer, with as much tropical fruit character as possible. well, I'm happy to report, the experiment was a success! Tasting Notes: This thing is a PINEAPPLE BOMB, with fresh honeycomb aromatics, zesty Oro Blanco grapefruit, and some rich passionfruit sorbet vibes.
Ya may find yourself standing on top of a car, playing it loud to the one you love. Celebrate your success of winning them over with some cans of this hazy wonder. Hits with hoppy layer of Pixi sticks, orange macarons, and pineapple upside down cake.
As a sign of respect to the previous owners of our new spot in Costa Mesa, it just made sense to us that we needed to make our first brew on the system a Coconut Rye Stout. Full-bodied, a tad sweet, and giving some AlmondJoy-like vibes from the use of chocolatey malted barley and a huge 12 pound per bbl addition of real toasted coconut!
Papa is at it again, but this time he asked for a BUNCH of fresh grapefruit! We sourced the best California grapefruits we could find and then got to work hand zesting & rotato-ing all 420lbs of grapefruit into this fresh batch of Gose! Think of Palomas on the beach, Squirt, Juicy-Fruit gum, zesty, zippy, summertime vibes!
Our love for low acid mixed culture beer is something that we're proud to showcase in our little beer program. We continue to learn that patience is a key ingredient in these beers, as just the keg conditioning process took 7 months to complete. Brewed with raw wheat, pilsner malt, some noble hops, and then fermented in our French Oak Foeder in early 2021 at our spot in Orange. The result is super soft on the palate, with the bitterness and acidity both restrained, and the stone fruit and funk being at a wonderfully complex level. Tasting notes? Things like orange flower water, nectarine flesh, Wheaties, and Pinkberry original.
We made an unspiced white ale, aged it for one year in stainless with an Appalachian mixed culture that our pals from Fonta Flora, Hawt Tawd & Jer Bear, sent us from their hometown. We then soaked it on Fresh California Yuzu zest and bottle conditioned it with Local OC Honey. The result is a super refreshing white ale, that exercises restraint and focuses on nuance in ways that make us brewers happy.
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