Go to Top

June 2019

Mo’ Yeah – Fruity Brut IPA

  • http://www.sebagobrewing.com/wordpress/wp-content/uploads/2019/06/IMG_0417-768x1024.jpg
  • http://www.sebagobrewing.com/wordpress/wp-content/uploads/2019/06/IMG_0420-1024x768.jpg
  • http://www.sebagobrewing.com/wordpress/wp-content/uploads/2019/06/IMG_0413-1024x1024.jpg
  • http://www.sebagobrewing.com/wordpress/wp-content/uploads/2019/06/IMG_0412-1024x1024.jpg

It was just last year that the Brut IPA hit the scene, thanks to Kim Sturdavant, Brewmaster at Social Kitchen & Brewery in San Francisco. His goal was to make the driest, lightest IPA possible, hence the name “brut” like a dry champagne.   The secret is to add amyloglucosidase (a common enzyme) to help the yeast to consume more of the sugars during fermentation, usually used in a high-gravity …Read More

Sours: Barrel vs. Kettle

Sour beers are unpredictable. They can take a long time to mature too, most sours taking more than a year before they can even be considered for blending or serving. Our brewers are proud to present their latest labors of love, one a barrel-aged Brett beer and the other a kettle sour. Both are fruity and delicious.   Racking My Brain took about 18 months to complete. Brewers took Saddleback …Read More