Batch 43: Ethiopia Werka Release

A stellar washed Ethiopian for Batch 43 packed with peach, lemon, and cocoa! It is bright, yet sweet, with an extremely clean finish. Bottle release tomorrow October 28th, details below:

Bottle Release Details

On October 28th our tasting room will be stocked with 16oz bottles to go and kegs tapped for pours and growler fills!

When: Friday, October 28th 11.00am – 6.00pm
What: Batch 43 Ethiopia Werka
Where: 1523 S. Grand Ave 92705
Price: $8.00 + tax per bottle

Batch 43 kegs will be ready from October 28th onwards for wholesale distribution with bottles hitting local shops early the following week. Interested in wholesale? Contact us!

Cheers,

W.

Batch 42: Panama Santa Teresa Release

We are so excited for our next release, an amazing natural from Panama that is one of the highest scoring coffees to hit our table. Loaded with red cherry, plum, and dark chocolate notes we are sure this will impress. Release details below!B42-PSA

Bottle Release Details

On August 18th our fridge will be stocked with 16oz bottles to go and kegs tapped for pours and growler fills!

When: Thursday, August 18th 11.00am – 6.00pm
What: Batch 42 Panama Santa Teresa
Where: 1523 S. Grand Ave 92705
Price: $8.00 + tax per bottle

Batch 42 kegs will be ready from August 18th onwards for wholesale distribution with bottles hitting local shops August 19th. Interested in wholesale? Contact us!

Cheers,

W.

LA Times, Two New Coffees, and Event Recap!

A lot has happened since our last newsletter and we are pumped to share what we have in store. After a killer Grand Opening to kickoff our tasting room hours, we won best cold brew at the LA Vegan Beer and Food Festival, were just profiled in the LA Times, and locked in two insane coffees for our next bottle releases!

LA Times: Weekend

LA Times & B41Sarah Bennett for the LA Times wrote a stellar article on why we started, our operations, and went as far to say The Brauhaus is “The best damn cold brew in Orange County!” Read the full article here.

LA Vegan Beer & Food Festival

LA VBFFWe blew through almost 15 gallons of our Batch 41 at the Vegan Beer and Food Festival at the Rose Bowl, over 450 pours! While we had already counted the event as a major success, we were awarded best Cold Brew at the festival.

Batch 42 & 43

After sampling a solid lineup of coffees we narrowed in on a naturally processed Panama and washed Ethiopian that are both equally amazing. These batches are locked in and will be packaged in kegs and bottles mid August.

Until then, we have the El Salvador from Augies that won Vegan Beer and Food for us on tap and available for growler fills! Our tasting room is open 11.00am – 6.00pm Tuesday to Friday.

Onwards and upwards,

W.

Fast Forward

Can’t believe it has been almost three months since the first blog post, so let’s fast forward a bit. First off, we’ve drafted a proposal for a spot in Santa Ana and expect to start build out in the next week – if everything goes as planned. We hit the ground running in January of this year and don’t expect to stop anytime soon. Here is what The Brauhaus has accomplished since then:

Batch PSAs:

Steady Garage event, where we poured 50# of product and packaged 6 growlers:



We’ve brought aboard a couple more fantastic roasters, the latest cupping below:

IMG_7492

And to finish it off we’ve scaled the brewrig – twice. Kyoto rig v4 is our production level rig that is scaleable in 50G increments. Kyoto v5 is in final design phase and will be our contract rig, more info on that soon.

We hope to see you in Ktown this weekend https://instagram.com/p/2uTlg5hU7K.

Cheers!

W.

We are Live!

Stoked to launch the site and start discussing our efforts in brewing some ridiculous Single Origin Kyoto Coffee. Our first run at scale went exceptionally well, and we are scaling even further. So, some basics to kick off our blog:

Who We Are

Will & Ryan, one studying for the CFA and the other working in design. While our interests span a wide range, a few we definitely enjoy include: barrel aged beers, Dieter Rams, and awesome coffee.

What We Are Doing

We are sourcing single origin beans from the best roasters on the Pacific Coast and brewing under 36F water for 16hrs on an automated, inert system. Packaging into bottles and kegs for contract, wholesale, and retail distribution.

Why Kyoto and Why Single Origin?

Typical cold immersion (cold press & batch filtering), achieves a huge body but lacks aroma and almost always tastes like chocolate, which is not necessarily a bad thing. It works to your advantage with a blend of beans that might not have had too much attention paid, or one that might not be freshly roasted, or one that wasn’t ground correctly – you get the point. But, when you are grinding and brewing within 14 days of roasting, using single origin beans from small farmers around the world, you really want to flaunt it if you’ve got it. Enter Kyoto.

Kyoto achieves an incredible body, while maintaining astounding complexity. It is a tightrope of sorts, a balancing act, that makes this shine. Some Single Origin coffees don’t come into their own until blended to fill in for a lack of body. The Kyoto method of brewing lends its expertise in body while maintaining aroma and complex tasting notes, making it a perfect match.

Where

That’s it for a quick run down, make sure to enter your email on the homepage banner or below, launch list subscribers might get a little surprise!

W.