Things have been hectic as the publication and distribution of We Make Beer gets closer and closer. I’ve got some exciting news coming on that front soon, but for now let’s focus on Santa Barbara.
The first exciting new beer in town is Pacific Wild Time from Telegraph Brewing Company. The following is a description sent out on the brewery’s email account:
With Curtis’s blessing, we have decided to celebrate the fruits of our collective labor by tapping the wine barrel aged iteration of Pacific Standard Time, fermented with wild yeast. Paul’s creation is a floral new generation of this beer that speaks to the traditions of beers brewed in the farmhouse. Please join us if you find yourself in town next week. We will be sharing the beer in the brewery for the coming month until it runs dry. I’ve been afforded an opportunity to sip and am excited to share it with you.”
I went down on Sunday to try it out, and was thoroughly impressed. There are notes of peaches and oranges and a pleasant tartness. It’s a much rounder and more robust beer than another offering available in the tap room (in bottles, for purchase) — Reserve Wheat.
The Reserve Wheat berlinner weisse is a favorite of Telegraph fans, and neither it nor the Pacific Wild Time ale will last long.
I also paid a visit to Figueroa Mountain Brewing Company on Sunday, to taste the McKinley Peak Milk Stout served on nitro. This is the kind of beer that begs to be paired with something — anything. It would be good with a meal, with ice cream or as a dessert its self. Of course, it’s perfectly fine to enjoy it on its own as well. It’s rich, chocolatey and super creamy served on nitro. I love the way the lactose plays with the roasted malts to bring out that chocolate note. It’s a really nice job from brewmaster A.J. Stoll.