Low impact bitterness, high impact aroma and flavor. Simcoe lays the hop foundation for this extremely delicious, flavorful and quaffable American India Pale Ale. Tropical citrus, orange and pine flavors meld seamlessly.
A huge DANKY-RESINOUS double IPA for those extreme hop heads. With four plus pounds of hops per bbl of beer, the hop aroma and flavor are sticky on both the nose and palate. A simple malt bill, a touch of crystal malt, and brewed using the ‘hop bursting’ technique; this beer truly is a West Coast style hop bomb.
James and Julie is our take on a Flemish Sour Brown and offers an aroma of raisins, figs, cherries, and caramelized sugar. Mahogany in color, this medium bodied ale finishes with a clean acidity and a hint of spice. We brew this sour brown ale with Pilsner, Special B, Maize, and Chocolate Malt and ferment it with our house yeast strain. It then ages for two years on stainless steel with our own blend of Lactobacillus and Pediococcus cultures.
It’s so great that you like coffee. I just love that about you. Speaking of which, you’re holding an oatmeal coffee stout positively redolent with coffee aroma and flavor. It’s not acrid. It’s not astringent. It doesn’t taste like that brown puddle at the bottom of the office carafe at 4pm. It kind of tastes like chocolate covered espresso beans, only drier and more like beer. It’s the full-blown coffee beer experience in a sessionable-ish package.
The flavor: cold. The crushability: maximum. Ice is our very first pils, and it brings the noise. Hopped with Czech Saaz and Australian Summer hops, before, like, so many weeks of lagering, Ice packs the flavor of the mighty San Diego mountains into a compact 4.8% ABV package.
Westfalia packs rich, caramel flavors into a rounded, mahogany body through a colorful blend of creamy malts. Traditionally fermented at cooler temperatures, Westfalia’s rotbier style showcases a layered malt profile that creates a smooth, satisfying mouthfeel, perfect for any meal or enjoyed on its own. Inspired by a trip to Nuremberg, Germany, Westfalia imports an exemplary red ale to audiences closer to home.
Like Lady Liberty, we stand for independence and perseverance. In the pursuit of innovative beer, there is no obstacle too great. No journey too long. No fruit too gigantic. This American wheat beer is brewed with real watermelon, for a flavor that’s surprisingly crisp, dry and refreshing—summer in a can.
Mighty Dry is a champagne-like cider that pairs perfectly with any moment of the day. It’s just dry enough. It's perfectly balanced, and crispy (if not crispier) as biting into a freshly picked apple. Pairs greatly with pork, shellfish, fried plantains, or savory veggie dishes.
Our flagship semi-sweet hard cider. Our attempt at the perfect sip! Strong fruity apple characteristics accompanied by the refreshing tartness of biting into a ripe apple. *** Formerly known as South City Cider ***
KSA combines a thoughtful mixture of American bittering hops and traditional German malts to create a complex yet crisp take on the Kölsch style. Munich and Vienna malts construct the beer’s robust, rich grain flavor, while Saphir and Warrior hops bring balance through a clean finish. KSA’s old-school style, blended with bright, updated ingredients, makes this beer a classic on both continents.
Hops- Citra, Motueka, Centennial
Named for The Big Lake of the Booming Rollers in Carl Sandburg's "Rootabaga Stories"-- a beloved collection of fantastic children's stories--this beer is an aggressively hopped Citra, Motueka, and Centennial IPA. It's safe to say this will be the juiciest, mind blowing-est, most palate seducing creation to escape the Lomaland Fermentorium to date. The tropical hodge podge of hops and 6.8% ABV make it a prime candidate for crushing as we cruise into the heat of SoCal summer.
Slightly tart wheat beer with coriander.
Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it's the first thing we brought in. (It still has to stay in the corner though.) We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic and funky beer fermented solely with lactobacillus. We blend the acid beer into the wheat beer with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And, yes, it's hard to make.