Down at the south end of the long Central Coast is where we land next at Ojai Valley Brewery that takes advantage of its location for some of its beers ingredients.
Here is my taster tray…
Pixie – “White Wheat Ale with Pixie Tangerine Zest & Marmalade, Indian Coriander, and Chamomile, rolled oats, and raw white wheat. Bittering provided by Bravo Hops. Medium Light Body, Round Mouthfeel, Mild balanced bitterness that gives way to slight sweetness.”
Cali Bock – “Hop forward Hybrid Lager. Combination of California Common Lager and Helles Bock Lager. Clean medium bodied, with a higher alcohol content than most lagers.”
Chaparral – “Amber Ale ( close to ESB) brewed with wild foraged black sage, white sage, and purple sage. the sage flavor is subtle on purpose to make it highly drinkable without being overwhelming. The sage is mostly in the nose because of this, and provides a slightly sour herb base to the beer. All of the sage is foraged off the Etchart Ranch property where we have been seceding and cultivating it for years. We’ve also planted all of these sages in the front planter directly in front of the tap room between the street and fence. Bittered with Noble Hops.”
Bruja – “Belgian Imperial Barrel Aged Stout, brewed with Mexican Canella (cinnamon), raw cocoa, and Mexican Vanilla Bean. Aged 2 years in white Oak. Extremely Limited, and sells out quickly.”
