Hello there. Hope you’re having a wonderful day.

We’ve got a new beer to tell you about, and we’re super excited about it. Sit back. Relax. Don’t even trip dog.

About a year ago we started brewing batches of sour beer inspired by the the lambic tradition. We aren’t doing any spontaneous fermentation or turbid mashing, but we are doing a long 3.5 hour boil, using raw wheat, and aged hops. And this beer is the first barrel of the five batches we’ve done to be packaged.

The wheat we use is a local heirloom variety from Weisser Family Farms’ new adventure, The Tahatchapi Grain Project. And the hops are whole cone which we bought and aged ourselves.

Lately I’ve been really interested by the idea of using alternative sugars in the bottle conditioning process. As you probably already know, all of our beers are bottle conditioned using honey, which I think sets us apart in a cool way. As far as I know, we’re the only brewery in the world doing this for all of their beers. The honey we use is from a local farm called Bennett’s, and I’m partial to their orange blossom honey.

Lately we’ve also done experiments with Miel de Maguey to condition our collaboration with chef Eduardo Ruiz, and our collaboration with Unseen Creatures, Alethia Ascended, used beet juice, pomegranate juice, and blood orange juice to condition (congrats, now you know all our secrets).

I love root vegetables; they’re a great source of natural sugar. So to me, it only seemed obvious to give carrots a crack at carbonating some beer. Plus, I hoped that the juice would make a beautiful orange beer (it did!!). And what better way to do it, than use some really high quality local carrots form the same farm that grew the heirloom wheat for the lambic inspired base. We recently had the amazing opportunity to pour The Carrot King at said farm for an event called, Outstanding in the Field, with famed chef Virgilio Martinez from Peru.

The result is objectively awesome (inspiring of awe). After doing a few test bottles,  and examining the sugar content of a few different carrot varieties, we settled on orange Nantes Carrots. To get enough sugar to properly carbonate the beer, we used 200lbs of carrots for less than one barrel of beer (a ridiculous 4:1 fruiting ratio) . After juicing, we yielded roughly 15 gallons of juice, which we added to 45 gallons of beer. So, The Carrot King is about 25% juice and 75% beer by volume.

There is some separation of the juice from the beer in the bottle. Think of when you drink pressed juice. The water and the juice separate in the bottle, but a quick mix fully incorporates the juice back into solution. The same concept happens here. The Carrot King bottles need to be roused before opening. Gently rotate the bottle upside down two or three times until you see the cloudy carrot concentrate dissolve back into the beer. Open the bottle and have a glass ready to pour into.

Brewers reading this may think that I have lost my mind. Most people would never take such a risk. Aren’t you worried about over-carbonated bottle bombs? What about the insane amount of sediment leftover from the juice re-fermentation? What about larger sediment pieces creating nucleation points causing the beer to foam out of the bottle immediately after opening? Why the fuck would anybody want to drink carrots in their beer!?

When I think about the art of beer making, I keep 2 things in mind. The first is a lyric from a Talking Heads song. “Stop Making Sense.” To me this means to think outside of the box. Stop copying what the other primates are doing and create something truly unique. Highlight the absurdity of life. The second things I keep in mind is to not do anything gimmicky. Admittedly some might think that a carrot beer is a gimmick, or dangerously close to one. But I have to disagree. Just because something is different doesn’t make it a gimmick. Carrots are a natural flavor. Used shamelessly in the culinary world. Saisons and sours have lots of natural earthy and funky flavors and aromas, and at least to me, seemed like a perfect mate for some delicious vegetables that are literally grown in the dirt of the earth. “Strange but not a stranger.”

The Carrot King was made in collaboration with Hop Culture Magazine for their invitational beer festival called Juicy Brews in Richmond. Their amazing artist, Sam Taylor did the artwork and design for the label. I’m writing this blog on a plane headed for Richmond, Virginia, and you wouldn’t be wrong if you drew some similarities between this beer and some infamous beers “made” by a popular Virgina brewpub. I’ll admit that I sort of despise these beers, and how they’re made. And how popular they apparently are. And I’ll admit that part of the conceptualizing of this beer was to make fun of these guys a little bit.

We did recently end up doing a second batch of The Carrot King. We haven’t opened any bottles yet, but if all goes well, we’ll have bottles available for members within a few weeks. But, before that, we’ll be pouring this beer at our Sour Friends Fest on 6/23. So buy a ticket!! And come hang with us.

We really hope you enjoy this beer. Please let us know what you think,  because if you like it we’ll make more next year when carrot season comes back around. And even more so, we’ll feel motivated to keep pushing boundaries and innovating novel ways to make beer. Cheers.

(Pairs well with Inter-Dimensional Cable and Neutral Milk Hotel)

 

My journey with the iconic heirloom peaches and nectarines of Masumoto Family Farms began in 2014, when I was lucky enough to snag a few boxes to experiment with in some home-brewed sour beer. This will be the fifth year of using their fruit and we’ve grown from a few dozen pounds to over a thousand for our brewery/blendery, Cellador Ales. My admiration for the farm and its fruit is evident after considering that twelve bottle releases in our first sixteen months of operating were made with Masumoto fruit, including a collaboration with the amazing people at Homage Brewing called Fleur de Masumoto. We’ve also participated in beer dinner pairings focused on Masumoto fruit and beers at Craftsman and Abnormal/Cork and Craft.

The story of this farm and the small family that care for it is deeply inspiring. The proprietor, David (Mas) Masumoto, is the definition of everything I envy. His passion, love, and dedication to the quality of his stone fruit should be a guide for all artists and entrepreneurs (Personal note: You should absolutely read his award winning book, Epitaph for a Peach). In the late 1980s, amid the boom of mega farming with it’s dull tasting but visually appealing long shelf life food, Mas was struggling, and called a bulldozer to remove the trees his father had planted 20 years earlier. But when it showed up he had a change of heart, and decided to keep the trees after all. Mas once told me that at their lowest point, the boxes they shipped peaches in were worth more than the fruit itself. Slowly, high end restaurants and markets were pushing back, and this tiny 80 acre farm was becoming famous. Today, I think it’s no exaggeration to say that the Masumoto peaches and nectarines are considered the best in the world. During the summers, my wife Sara and I visit the farm on two weekends to participate in their adopt-a-tree program, and hand pick some fruit for our beers. At the beginning of each day, Mas picks a peach from the nearest tree and squeezes it in his hand, whereby it instantly turns to sticky juice. Biting into a fresh picked Le Grand nectarine in the dusty shade of short and gnarled fifty year old tree, the fruit melts and explodes. The sad and hard specimens of local store bought nectarines hardly deserve the name.


Our good friend Chris Quiroga has sourced Masumoto fruit for a handful of the best sour breweries throughout California for the last nine years, and last year for breweries as far as Oregon and Florida. Mas likes to joke that 20 years ago they used to sell the majority of their product to be made into baby food, and now all those babies have grown up to be peach and nectarine crazed brewers. Every year David Mas never seems to get over the oddity of his fruit being so popular in the beer community. At the farm, on our lunch break, we sample for him the latest releases from each participating brewery, and leave him bottles to show off to friends. For a while he’s been brainstorming ways to change how they grow and care for some trees specifically to enhance the flavors for beer. This last season he came up with the idea of “late harvest” fruit. He’d pull some fruit off a few trees earlier than usual, and leave the remaining sparse fruit to absorb more focused love and nutrition from the tree and soil, and stay on the branches a bit longer than usual. The result was a peach who’s skin was a deep crimson red, almost like an apple. Instead of the usual red blush spots, the whole fruit was blush. The flesh was equally impacted. Blood red spirals emanating from the skin towards the pit; when cut in half the patterns were reminiscent of galaxies. We were honored to be one of two breweries to receive this fruit in a few different varietals, along with Craftsman brewing who was one of the first to be involved with the farm years ago.

 

Chris and I brainstormed how to use the fruit in novel ways. First, we added some late harvest fruit to a mixed culture farmhouse ale in Brettanomyces infected Malbec barrels from a central California winery. We processed the fruit as minimally as possible, un-rinsed and roughly cut just enough to squeeze into a barrel. We even added the pits to the beer, which we hadn’t done before. The juice of the fruit was so dark that it even turned the beer a pinkish color, which mostly faded after a few weeks. These two barrels were aged for a few months and packaged in 750ml bottles. I decided to call the beer Mas. It was a dedication to my farmer friend, but coincidentally it also means “farmhouse” in French.


We also did a second experiment with the fruit. We, and most breweries, always add fruit to a beer at the very end of the process when it’s basically ready to package. So to change things up, we added some late harvest peaches and nectarines into barrels during primary fermentation on a really light and simple saison base with our house mixed cultures. This was aged for a few months, then a portion was transferred onto the spent fruit from Mas in the Malbec barrels, and the other half was transferred onto some spent apricots from our anniversary beer, Seconds. The latter was packaged exclusively in smaller 375ml bottles and called Menos Mas, while for former was bottled in 1.5 liter magnums as Mas Mas. For a while I’ve wanted to do a release only in large format bottles. The idea is for Mas Mas to be a family style beer, shared with a meal around the dinner table. We’ll release these beers on our website in February and March. Then we’ll have Fleur de Masumoto blend 2 in April or May, and by that time the winter dormant and barren trees will have budded new life, and the next iteration of this journey will begin anew.

Kevin Osborne is co-owner and blender of Cellador Ales in Los Angeles, Ca. As long as the stone fruit is available to him, he plans to never use peaches & nectarines from anywhere other than Masumoto Family Farms. (This pose is a copy of the article written by Kevin Osborne for Beer Paper LA in the February 2018 issue)

Hello everybody. After more than a year we’re finally releasing the second blend of Akimbo, our Masumoto peach sour aged in Chardonnay barrels and dry hopped with Nelson Sauvin.

Both blends of Akimbo have had quite the journey. Around July of 2016 we started brewing our first large 15bbl batches of wort and filling barrels. Around that same time we bought a few hundred pounds of Masumoto peaches which we processed and froze with the intention of adding them to beer later in the year or early the next year. But things don’t always go as planned, and we were about to suffer some of the most difficult months of our journey starting Cellador. On July 13, 2016, our entire building lost power, and we wouldn’t get it back for almost 3 months. We continued to fill barrels and operate using gas powered generators; but we could not run our freezer 24 hours a day on the generator. So, exactly 1 week into the fermentation of our first large batch, we added all the peaches we had into those barrels. I was never in love with those peach barrels. I’m sure a lot of it had to do with the frustrating memories of cramming extremely cold fruit into a tiny bung hole in the pitch black of night. Also, the acidity was flabby, the peach flavor muddy, and the phenolics too high for my liking. I was worried about pitching rates on our first batch so added some dry Saison yeast. I definitely over pitched and the acid and brett characters from our mixed cultures didn’t develop to my liking. In short, I hated those barrels.

Eventually we tried blending it with some Berlinerish base, which really rounded out the beer and brought the flavors together. We racked the blend into Chardonnay barrels and eventually did a light dry hopping to increase the complexity just a bit more. The end product turned out really nice, and was definitely our most popular beer for a while.

Fast forward to this summer. We actually still had one puncheon left of that original first brew peach disaster mocking me at the brewery. We also had 1 barrel of peach wild ale that was the first barrel filled at Cellador. We had done a couple smaller test batches before getting our production started, and this was one of those beers. It had started off really nice, and we racked it onto some Masumoto peaches, but after a few weeks it became extremely cheesy and not good. Instead of dumping it, we just put it in a corner and forgot about it. And 16 months later, surprisingly, it tasted fucking awesome. So, that was also included in the blend of Akimbo 2. Like the first blend, we added some Berlinerish to get the acidity where we wanted. We purchased 4 brand new Chardonnay barrels to do Akimbo again. We racked this new blend into those barrels with even more fresh 2017 harvest Masumoto Gold Dust peaches (same variety as Slide Down My Cellar Door this year), and aged for a while before doing another light dry hopping with Nelson Sauvin (thanks to Matt at Homage for hooking us up with the hops!).

A quick notes on the beer names we choose. I abhor shitty beer puns. 99% of our names will have nothing to do with the beer itself. I choose words and phrases that I either like aesthetically or have some sort of meaning to me. Most our names are inspired by linguistics, literature, philosophy, Latin, science, music, movies, history and religion. I love obscure words and even more obscure references to things I like. Akimbo is just a word which means to stand legs spread with hands on your hips and elbows turned outward; basically the Peter Pan stance. I typically like it when you have no idea what a beer name means, but can Google it and learn something new. And feel shadenfreude whenever I hear people stumbling to pronounce some of our names.

I’m extremely proud of the new Akimbo. It has so much more complexity and is much cleaner than blend one. And also less sediment in the bottles (sorry about that last year). Akimbo 2 is a little more than twice the size of the 2016 version. Plus we did some kegs this time which have been around including at Tiger Tiger, Beachwood, Toronado SD, Glendale Tap, Southland Beer, Backyard Bottle Shop, and at the Extreme Beer Fest in Downtown LA. We also did some 750ml bottles this time. Snag some bottles for yourself here. We hope you enjoy it as much as we do. Cheers!

-Kevin and Sara Osborne

 

We’ve made it a year!

And to help celebrate we have a few things going on that you should know about!

Seconds: A First Anniversary Beer

For our year one anniversary, we will be releasing our first anniversary beer, called Seconds.

This special beer is a blend of 5 barrels from 4 different recipes, ranging in age from 5-11 months. We blended these barrels into our packaging tank, then racked it back into clean barrels with 400 pounds of organic Blenheim Apricots from See Canyon Fruit ranch in San Luis Obispo. After a few weeks of ageing, we then racked the beer off the fruit and back into our packaging tank. We then transferred a portion of this blend back into a clean 400L puncheon with 100 pounds of organic Bonny Royal Apricots from Andy’s Orchard. This is probably my favorite farm, and these apricots were beautiful and delicious. Seconds was bottled in green 375ml bottles. It has an insane amount of fruit flavor and aroma, with intense floral notes reminiscent of fresh cut roses. Visit our other blog post to read more about this beer and our other apricot releases Le Con and Apricot Atavism.

Release Timeline
Seconds will be released online through our website on the following dates:
Member Pre-Release – Tuesday, October 3rd. Limit 1 375ml/pp. Members will be able to purchase an additional 3 375ml/pp come the public release.

Public Release – Friday, October 6th. Limit 3 375ml/pp.

Our release is structured this way to ensure that all of our members have the opportunity to purchase Seconds before the public has access, but we also want to prioritize those that will make it to the Anniversary Party on the 14th.

Shipping & Pick Up for Seconds
Our pick-up and shipping policies are changing for this release alone.
Non-Members
Non-members will need to pick up their order of Seconds on October 14th during our open hours for our Anniversary Party, which you are invited to if you’ve purchased a bottle of Seconds (read more on Admission to the party below).

If you do not pick up your purchase of Seconds on October 14th, your order(s) will be forfeited without refund. THIS IS THE ONLY DATE TO PICK UP YOUR ORDER OF SECONDS.

No shipping of Seconds for Non-Members.

Members
Our standard shipping and pick up policies apply to all member purchases of Seconds. Orders will be held at the brewery through March of 2018, and shipping options are available within CA.
A First Anniversary Party

To celebrate making it through our first year, we will be opening the brewery doors on Saturday, October 14th!

There will be food, beer, pick-up of Seconds (and any other orders!), games, and good people!

Our doors will be open from 12p-8p, with food available from Burger Bar LA (Food Truck time TBD).

We plan to have tap and bottle pours available for purchase, with the following available to drink (subject to change):

Seconds
Cherry Saison
Berliner Blend 1
Restik blend 2
++good Mosaic
Berlinerish Peach
Akimbo Blend 2
Mas
Le Con
Ad Absurdum
Lady Lay (Member Beer)
Candide (Member Beer)
Slide Down My Cellar Door (Member Beer)

 

* For member releases, pours will be available to everyone, but bottles to go will only be available to our members.

Admission
Buy a bottle of Seconds, and that is your “ticket” to get in to the brewery on October 14th. Every bottle counts as a ticket, so if you purchase 3 bottles, you have 3 tickets. Please include the names of your guests in the notes section at checkout. If there are no names submitted, any guests brought must accompany the person whose name is on the Seconds order upon entry.

A valid from of photo ID must be presented for every person at entry in order to be admitted and to pick up any orders.

Please email info@celladorales.com with any questions or concerns. We hope to see you there!

Cheers!

Sara and Kevin
Cellador Ales

 

Time flies. In 3 weeks it’ll have been a year since we released our first beer, ++good Mosaic. This last weekend we were at the CCBA summit in Sacremento, which last year was the first festival we ever poured at. And recently we’ve bottled a couple of the first beers we brewed, which have aged over a year at this point. One of which will be the second to last release for the 2017 Syndicate, called Candide. It’s been a crazy time, and we’re endlessly thankful for all of the support.

This week we’re releasing a new beer called Le Con. It’s a blend of four beers: Aged Hop Saison, Spelt Saison, Simple Saison, and a small amount of Super Honey Saison (our HPB collaboration). The beers ranged from 4-10 months old. Our goal was to make a beer that showcased the fruit. Not too funky and not too sour. We’re really proud of how it turned out. You might have tried this beer at our Syndicate member party last month, and it’ll also be on tap tonight (September 12, 2017) at The Hermosillo. Apricots are an amazing fruit. They’ve always made some of my favorite beer (Fou’Foune, West Ashley, Filmishmish, Aurelian Lure, etc.) and I’d been wanting to do my own version for a while. Tasting a few different varieties of apricots this year, I realized it’s a much more subtle fruit than I realized, with less acid than I remembered. So we decided to use more fruit than we initially planned on. We got 400 pounds for a 200 gallon batch. The fruit was from a small farm in San Luis Obispo called See Canyon Fruit ranch and the variety was called Blemheim Apricots. They were relatively small in size, mostly orange with some red blush spots, and that classic flavor and taste of fresh apricots

We actually made 3 apricot beers this year. When our friend, Adam, who helped source the fruit dropped it off to us, he brought another variety from a different farm for us to try. They were Bonny Royal Apricots from Andy’s Orchard. These were large fleshy perfectly ripe fruits with deep rich flavors. I fell in love and pondered what we could do with them that night. Since the original Apricot beer was a pretty large batch for us, I decided we’d take a portion of it after it was done aging on the Blemheim apricots, and put it back in a 400L puncheon with more Bonny Royal Apricots, and release this double fruited apricot elixir as our first anniversary beer. Unfortunately the Andy’s Orchard apricots were prohibitively expensive for us, BUT, the farm had a few cases of weird looking fruit that was too ugly to sell at a market. Mostly they were just oddly shaped or had blemishes on the skins. This is a pretty common thing, and this type of fruit is often referred to as “Seconds.” They taste just as good, and are perfect for beer, since they tend to be overripe. So we snatched them up and a second apricot beer was born out of the first. In honor of the fruit and the double fruiting, and because I love Irony, this beer will be called “Seconds: A First Anniversary Beer.” Seconds was bottled last week in 375ml green bottles. It has intensely huge aromas of stone fruit, with this really awesome added layer of floral rose like aromas. We are throwing a sort of anniversary party on October 14, which will basically just be a one day open tasting room, and the admittance will be the purchase of a bottle of Seconds.

The third apricot beer we made is called Apricot Atavism. You may recognize the name from other draft only beers we’ve made called Blackberry Atavism and Black Raspberry Atavism. The Atavism series is a secondary beer aged on the spent fruit from other bottle releases. So far we’ve done them for Marion Blackberry Saison, Psalm Spite, and Le Con. Atavism beers will always be draft only offerings. For us, it’s a fun way to get more out of the fruit, and to get more fruited sours on tap at different bars, since it’s hard to justify the cost/price of distributing kegs of fruited barrel aged sours. The word “Atavism” is a biology term which refers to an evolutionary throwback, or reversion, or re-appearance of a trait that hasn’t existed for many generations. It derives from the Latin word “Atavus” which means great-great-grandfather, or ancestor. Apricot atavism is interesting because it itself is kind of a double fruited beer. Le Con was aged on apricots in 4 barrels. We transferred 2 of the barrels into our blending/bottling tank and added the Atavism blend into those 2 barrels. After a couple weeks, we then transferred the other remaining 2 barrels of Le Con into the tank, then transferred the 2 barrels of Atavism into the second 2 Le Con barrels. It’s a really cool beer. More subtle and lighter in body and alcohol than Le Con, but highly crushable, refreshing, very fruity still.

Le Con will be on sale to members tomorrow Wednesday September 13 at noon, and will be available to the public online starting Friday the 15th. It was packaged in 375ml and 750ml bottles. The name and artwork are an homage to a famous apricot sour, but you’ll have to figure those details out on your own. You can try Le Con this week on tap at The Hermosillo, and Apricot Atavism will be on tap at some point this week at Mikkeller DTLA, Select Beer, House of Billiards, Southland Beer, and a few others to be announced. It’s also on tap in Northern California at Beer Thirty in Santa Cruz and Final Gravity in Roseville. Hope to see you all on October 14. Cheers!

 

-Kevin Osborne

Founder/Brewer Cellador Ales

Hey Hey!

cellador-glassware1First, major apologies for the lack of blogging…It’s been a summer. Wanted to give you a small update: Construction at the brewery has been ongoing the entire year, with it slowly but surely coming to an end for Phase 1. With losing power for 3 months, and some hiccups with the city, small construction plans took longer than we anticipated. As phase 1 of construction closes, we are beginning the initial planning phases for a tasting room! We’ve been working with our architect to plan the look, feel and vibe of the space, and hope to start the CUB process soon. Ideally, we will have a tasting room by the end of 2017. However, with LA City complications and cost for a CUB, it could potentially be longer. Keep an eye for updates as we get further into the process!

 

This year, we’ve brewed around 3,600 gallons of beer. We’ve filled 12 puncheons, 35 standard wine barrels, and a few bourbon barrels. Going forward, we hope to do 15 bbls every week, which means around 30 more oak barrels every month.img_1907

Last month, we released our first bottle series called ++good Mosaic (pronounced: double plus good Mosaic). This series will continue throughout the coming year with a different dry hop variety added to the same base. We recently bottled Blend 2 of this (with Citra!) and are planning to release it if all goes well in November. So far the Citra has added some great tropical favors and aroma!

 

We’ve continued to do some small bottling runs, and hope to release a few more beers soon, including a table saison, a hoppy wild ale with oranges and orange peel, and a bourbon barrel sour biere de garde. Be sure to follow our social media accounts and join our mailing list to stay up to date on our releases!

bourbon-barrel-blend-mockup

And we’re starting a club! The Single Barrel Syndicate. Thanks so much to everyone who’s joined so far. We really appreciate your support, and are excited to get you some amazing beers in 2017! We’ve gotten some feedback from people that the price per bottle on the lower tiers of our club is prohibitively expensive. Since we initially created the tier system to help those who did not want to spend $300+ on a membership, this feedback is important to us. So, we’ve decided to make a small change to the structure! Instead of seven 375ml bottle releases for the year, we’re going to change two of the release to 750ml bottles. As a member, you’ll now get five releases of 375ml beers and two 750ml releases. We hope that our current members see this as a small treat for your early support, and that it’ll help those with pricing concerns feel better about the up front cost. You can find more info here on the membership and how to sign up. Online registration will stay open through Saturday, November 5th, 2016 (while supplies last). Cheers! img_1895

In case you missed it, here is the text to my article in Beer Paper LA from December 2015. Catch my second piece in the June 16 issue now! You may have noticed a lack of blog posts since March 2015. Oops! Hope to be more active soon. Cheers!

-Kevin

Back in May, I was lucky enough to win best of show in The Bruery’s Homebrew Competition. The beer that won was inspired by a session IPA, but fermented 100% with the “wild” yeast brettanomyces. I keep a blend of brett strains which is maintained like a sourdough starter and feed it every few weeks to keep it alive. There are at least ten unique strains in my culture, so when corresponding with Andrew Bell from The Bruery leading up to brew day, we decided the more strains they could add, the better. We ended up using four, with Trois being the primary strain.

Hops were another hurdle to overcome. My recipe called for El Dorado, Mosaic, and Chinook. The Bruery decided to make 180 barrels of my beer so we needed hundreds of pounds of these varieties, none of which was part of their hop contract. Thankfully, at the last minute the hops were procured.

One might think this beer was an odd choice for a brewery which explicitly does not make IPAs. Though I’m now recalling that their last home brewer collaboration was Batch 1000, a hoppy dark Cascadian rye ale. My collaboration with them will be called Batch 1731, the randomness of which suits my anarchistic tendencies.

Highland Park Brewery, The Good Beer Co, Craftsman, Phantom Carriage, Monkish, Casa Agria Specialty Ales, Beachwood Blendery, Dry River, and the soon to be Homage Brewing are all killing it with their wild beers. The popularity of sour, funky beer is not an accident, because brett is amazing. It can consume almost any sugar source including those in oak, dead yeast, and other long chain sugars left untouched by normal sac- charomyces strains.

After a beer is completely dry, brett can still break down and survive on carbohydrates, proteins, and even alcohol; continuing to create flavors and aromas months after fer- mentation is complete. Brett strains possess glycosides which allow them to break down the flavor and aroma compounds of ingredients such as hops and fruits to create flavors often described as tropical, which are not found in any other beer styles. It can metabolize small amounts of acetic acid (vinegar) and other organic acids that may be present to produce unique esters such as ethyl acetate, which can add pear-like flavors (but in high doses can become nail polish, so be careful of oxygen exposure). It can scavenge ox- ygen to help keep beers tasting fresh and preserve hop flavor and aroma. Unlike other yeasts, it can survive in very high alcohol beers and at a very low pH. As Chad Yakobson from Crooked Stave found, it can even turn the disgusting bile-like flavor from butyric acid into ethyl butyrate which gives a distinctive pineapple aroma.

Brettanomyces can be counterintuitive in the most novel ways. When used in secondary or for bottle conditioning, brett will completely dry out a beer and create very funky and farmhouse like flavors. But when used as the primary fermentor, it can create very clean and delicate beers that don’t necessarily become super dry. Despite there being only a few strains commercially available, the genetic structure of brett is twice as complex as normal ale yeast strains, giving it the potential for larger intraspecies variation. Some new micro-labs such as Bootleg Biology and The Yeast Bay have started releasing some really exciting new strains this year.

Very little research has been published on the characteristics of brett, so this information is just the tip of the proverbial iceberg. It is a fun time to be in the beer industry! Nobody should be wary of attempting to make sour and wild beers anymore. There is so much information available now on sites such as Milk the Funk and The Mad Fermentationist, and on the Sour Hour podcast. Chad Yakobson’s interview on The Brewing Network is full of very good knowledge. When used correctly, brett can make the most delicious of beers. So give it a try!

We brewed Batch 1731at The Bruery on Tuesday October 27, which just happened to be the annual release day for Black Tuesday. This was the first major event they’ve held in their barrel cellar, and it was magical. I have an unhealthy obsession with oak, and walking into that building with its hundreds of barrels stacked high to the ceiling was inspirational.

Look for Batch 1731 to be released by The Bruery in January 2016!

Kevin E, Osborne is a homebrewer, soon to turn pro brewer with his own brewery project, Cellador Ales in North Hills, where he will be making 100% oak-fermented mixed-fermentation American wild ales. Watch for releases on Instagram @Cellador_Ales.

Kevin E, Osborne is a homebrewer, soon to turn pro brewer with his own brewery project, Cellador Ales in North Hills, where he will be making 100% oak-fermented mixed-fermentation American wild ales. Watch for releases on Instagram @Cellador_Ales.

Cellador is the literal interpretation  of the British pronunciation of the phrase ʺCellar Door.” It is widely said that the phrase Cellar Door is the most beautiful sounding in the English language. Our name is a play on the fact that the correct spelling is irrelevant to this idea.

Art and beauty in all its forms are the meaning of life. We will create a culture from varying aspects of our entire environment including the art for our logos, beer names, the flavors we produce, the ambiance in our tasting room, and our plan to collaborate with local artists. Our name is just one more reflection of this idea.

We at Cellador Ales love to collect and age beers, and we strive to create our own beers that can improve and hold up to the tests of time. The name Cellador conjures up images of cellaring (aging) which perfectly aligns with these goals.

There’s something special about beer. From my first homebrewed batch in my kitchen, I was instantly hooked. I tend to focus on a thing with insane attention, and pretty soon I had almost completely converted my obsession with philosophy to brewing.

Fast forward a few years. I’ve spent time working in the breweries at Golden Road and Stone, won a few awards, have immersed myself in the la beer community, and am ready to pursue my own project.

LA is bursting with new breweries. Places are killing it when it comes to IPAs (think beachwood and El Segundo), which are some of my favorites around, but it’s not what I want to do. I’m passionate about mixed fermentation wild and sour beers. When I had mentioned my ideas to Bob Kuntz, the owner of Highland Park Brewery, he pointed out that LA is quickly turning into a sour beer Mecca. He’s right. HPB, monkish, Craftsman, Ladyface, and phantom Carriage all prioritize sour and other funky beers, while Eagle Rock Brewery, Smog City, and others have occasional sour releases. Compare this to San Diego which has ten times more breweries than LA, but far fewer sours. This gets me excited. The more the merrier.

So how do we stand out? Cellador Ales is 100% devoted to sour, brettanomyces, and farmhouse beers. Every beer we make will be fermented in oak barrels. The few breweries in the US that are like this create some of the best beers in the world… But you’ve got to sell your soul and your first born child to get your hands on a single bottle. I take inspiration from places like Jester King, Crooked Stave, The Rare Barrel, Sante Adairius, and Side Project. To paraphrase a common aphorism “good ideas borrow from others, great ideas are outright stolen.” I don’t want to outdo or compete with these powerhouses, but rather be a place in Southern California that makes beer as good as they do, but that’s affordable and easily attainable to Angelinos.

Blogs have been an amazing source of information for home brewers and prospective brewery owners. Let me know if I can answer any questions about my experience in the process; or feel free to comment and add advice.

If you’re interested in trying a bottle of one of our test batches, contact us!