Our own Brewhouse Brews are handcrafted right here on the premises, providing you the freshest, most flavorful ales and lagers available anywhere. Some of our more popular beers are described below. Consult your server or check the board by the bar for current availability.
Created especially for our Southern California climate. Based on Dortmund style German lager, this beer is crisp, clean and refreshing as a Santa Barbara sea breeze.
Bavarian style hefe weizen. Naturally cloudy, with hints of banana and cloves. Light and refreshing. If you prefer a slice of lemon with your hefe weizen, please ask your server
West Coast style pale ale. Made from pale and crystal malts, and a generous amount of Cascade hops. Spiritual enlightenment by the pint.
Robust brown ale. Full body, rich and malty. Made using a blend of American, Canadian, and British malts, and Willamette hops from Oregon.
Deep amber colored ale. A perfect balance of malt and hops. Join the rebellion against bland beer!
Black, rich, and delicious. Served on nitrogen for a creamy body and a long lasting head. Check your dipstick; down a pint?
Jet black ale with a creamy head. Complex chocolate malt flavor balanced by a substantial hop addition.
Strong ales brewed in the Belgian monastic tradition. Full of spicy esters and complex flavors. Named for our city’s patron saint, as well as the Brewhouse’s own ‘Saint’ Barb. The Saint Barb’s lineup includes:
Amber colored, medium bodied ale. 5 – 7 % alcohol by volume.
Dark brown ale, with rich malt complexity, notes of raisin and chocolate. 7 – 8 % alc. by vol.
Pale golden and bursting with citrus and honey flavors, with a hint of cinnamon. 8 – 9 % alc. by vol.
These selections vary with the time of year, and the whim of our brewmaster. Ask your server for current selection.
We also have a great selection of bottled beer from around the world.
Sierra Nevada Pale Ale, Bitburger Pilsner (Germany), De Koninck (Belgium), Lindemans Framboise Lambic (Belgium)
Budweiser, Anchor Steam (San Francisco, CA), Coors Light (U.S.), Bass Ale (England), Amstel Light (Holland), Firestone Double Barrel (Santa Barbara County), Corona (Mexico), Anderson Valley Hop Ottin IPA (Booneville, CA), Dos Equis (Mexico), Newcastle Brown Ale (England), Heineken (Holland), Duvel (Belgium), Stella Artois (Belgium), Kwak (Belgium), Bitburger Drive (Germany) Alcohol-free, Fuller’s ESB (England), Einbecker Mai-Ur-Bock (Germany), Fuller’s 1845 (England).
Guinness Stout (Ireland), Young’s Double Chocolate Stout (England), Chimay Red (Belgium), Chimay White (Belgium), Pyramid Hefe Weizen (Kalama, WA), Hopf Hefe Weisse (Germany), Chimay Blue (Belgium), Hopf Dunkel Weisse (Germany), Hoegaarten Wit (Begium), Rochefort 10 (Belgium), Belgian ‘White Ale’.
Ace Pear Cider (Sonoma County, CA), Affligem Blonde (Belgium), Tripel Karmeliet (Belgium)
Our Brewhouse Brews are handcrafted for your enjoyment right here on the premises. This ensures you of the freshest possible beer, as the brew you drink did not have to survive a journey from St. Louis, Chico, or even Paso Robles. In fact, it has never traveled more than a few feet. We brew in small, seven barrel (201 gallon) batches.
The two large copper vessels comprise what is actually known as 'the Brewhouse'. The taller of the two vessels is the mash tun. This is where the process starts. Freshly milled grain is mixed with hot water in a process called mashing. Mashing converts the starches found in grain into sugars. When conversion is complete, the resulting liquid, called wort, is transferred to the shorter copper vessel. This is the brew kettle. Steam is used to bring the wort to a boil, and hops are added. After the boil is complete, the wort is cooled rapidly and transferred to one of the five stainless steel fermenters.
Beer is born in 'the brewhouse', and beer grows up in the fermenters. Yeast is added to the fermenters, and the natural task of converting sugar into alcohol begins. In 'the brewhouse', the brewer strives to create a perfect batch of yeast food. In the fermenter, the brewer tries to maintain the perfect environment for yeast activity. A big part of this is temperature control. Using pipes and hoses our glycol chiller enables the brewer to precisely control the temperature of each fermenter.
Each of our beers require different lengths of fermentation. The fermentation period can last as little as one week to several. Once fermentation is complete, the beer is pumped from the fermenter into our serving tanks. The serving tanks then connect directly to the beer taps assuring you the freshest and finest quality.