![]() While the northern California gold rush may have died out, Wendy and Barbara ensure that Eureka will always be rich with great beer. Today, Lost Coast Brewery is the 46th largest brewery in the United States and distributes its fine ales in 19 states. In 2000, a second bottling and production site (their full fledged microbrewery) was added down the road in order to keep up with demand. Their brewpub décor is a mixture of art nouveau set within a classic gold rush age Saloon and is quite a hit with locals and thirsty travelers alike. With the Fraternal Order replaced, this brewing pair (a 'Sorority Sect' if you will), opened for business in 1990. Barbara and Wendy purchased the property from its original owners, The Fraternal Order of The Knights of Pythias from their name, we suspect they might appear in Dan Brown's sequel to The Da Vinci Code. In 1989 they purchased their brewpub location, an historic building constructed in the late 19th century. After honing her homebrewing skills, visiting several famed international breweries and pubs, and some formal brewing education at the University of California, Davis and the Siebel Institute in Chicago, Barbara and her partner Wendy Pound quit their day jobs. The roots of the Lost Coast Brewery go back to Barbara Groom's realization that she wanted to become a brewer-an epiphany experienced shortly after the first post-prohibition brewpub opened in California in 1983. A visit to their brewpub is worth the drive, seriously, we've done it, took us about 10 hours coming up from Southern CA, but definitely worth it). ![]() Their line up of microbrewed beer is downright solid, our only dilemma was a self-imposed one: we can only run two beers from the same brewery per month-so, here's another two of their VERY northern California brews (from San Francisco, head north along the 101 freeway for about 5 hours. We first featured the Lost Coast Brewery of Eureka, CA about two years ago and we knew then that we'd be back for some more. You can pair this brew with just about anything-we suggest skewered, grilled veggies and chicken. A great summertime thirst quencher, their use of an American hop varietal gives a new twist to a style that's making serious waves these days. In the finish, look for a lemony spritziness and suggestions of under-ripened clementine oranges. The alcohol presence seems to be enhanced by the hop character. You might also pick up the subtlest note of scotch as the beer warms despite being only 4.8% ABV, it's got some unexpected power. The hop character is flower petal like, bitterly floral, and there's a subtle yet complex herbal quality, no doubt owing to the mysteriously referenced "secret blend of Humboldt herbs" (Humboldt is the county where this beer is made-and it's not tough to envision brewer Barbara Groom with mortar and pestle, grinding selected herbs to perfect her recipe-she is after all, and ex-pharmacist). More on that later… Note the very inviting aroma, beckoning you to submerse yourself in this beer orange notes dominate, with stylistically-unexpected hints of Pacific Northwest hops peaking through the aroma's surface like the dorsal fin of a shark-letting you know something's lurking beneath the surface-but there's nothing you can do about it-you're already in and there's no getting out! This beer offers the citrusy, thirst-quenching character of a traditional wit, but melds in the hop bite of a pale ale. But the shark theme also works because this brew has a bit of a hop surprise lurking beneath the surface of what would otherwise be a very placid brew. Pitch your yeast and fermet for about 10 days at 70-75F.The name is a clever play on words-this being an interpretation of the Belgian "wit" or "white" style of beer. Cool the wort and steeping fruit to 70-75F and add to fermenter. Heat fruit and peels in a half gallon of water to 160F and then turn off heat. ![]() Use a grater as you only want part of the rind. Cut the remainder of peels and fruit sections into small pieces. Peel the blood oranges and separate sections of fruit. Wyeast 3068 or 3638 or White Labs WLP 300 or 380īoil and add hop additions according to the schedule above. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes Saaz Hop Pellet (4.3% AA) boiled 20 minutesĠ.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutesġ oz. I made that recipe and by god, it was the most popular beer i’ve done.īeer Style: Hefeweizen with blood orange flavoringĠ.5 oz. Could try this, with a different yeast strain to make it more of a basic ale flavor instead of the heff taste
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