Season 2, Episode
18 – This week we’re on location at Barley
Forge Brewing Co. in Costa Mesa, California, the second of our
three stops at three Orange County breweries.
The second of our three brewery tour is Barley Forge Brewing
Co. in Costa Mesa, California. Opening just six months
ago, Barley Forge is already well on their way to becoming one of
Orange County’s best craft breweries with a variety of beers
ranging from the super-hoppy, to rich and exotic.
Owner, Greg Nylen and Head of Brewing
Operations, Kevin Buckley join us to talk about the brewery
with a spread of Barley Forge’s outstanding brews.
Forge Brewing Co.
We kick off the show with a Dortmunder-stlye lager from Barley
Forge named Grandpa
Tractor. This 5.0% ABV euro-style lager is made with
Northern Brewer hops and was designed by Greg and Kevin to pair
with Asian foods. It’s light, clean and refreshing, and translates
well in bottle format, which we try along side the draft
Before we head into the IPA and stout beers, we take a detour into
Belgium with Barley Forge’s Belgian-style amber ale, Goesting. This beer is 5.7% ABV
and is brewed with Perle and Styrian Goldings hops. Orange peel is
used during the mash to give the beer a slight citrus kick that
doesn’t take center stage, and Achouffe yeast is used to ferment
the wort and give it its Belgian edge. Stone fruit is prominent on
the nose, and the beer pairs nicely with mild, nutty cheese and
What’s on tap at Barley Forge?
Next up is a side-by-side of two double IPAs from Barley
Louder, and Future
Tripping. We acknowledge that none of us are new to the
IPA style of beer, but Barley Forge’s IPAs stand out in that they
can accommodate to a wider audience with different
Louder will appeal to someone who likes more of a
balanced, NorCal-style IPA, and is brewed with Nelson and Chinook
hops, with some honey malt to round out the flavor. Future Tripping appeals more to
those who enjoy an aggressively bitter IPA, and is made with Simcoe
and Amarillo hops. If you love SoCal IPA, then Future Tripping is your
one goes to eleven.”
We wrap up the show with a delicious coconut stout made with rye
malt named, The
Patsy. We find out later why it’s called the Patsy, but if
you’re up on your classic British sketch comedy, you’ll understand
the reference. This beer is awesome! Huge toasted coconut and
chocolate aromas on the nose lead one to think that this beer might
be a little too rich when it’s tasted, but the rye malts cut right
through the sweetness and makes for a drier, cleaner than expected
finish. Beer floats, anyone?
The Brewhouse at Barley Forge
Thanks to Greg and Kevin for having us at the brewery. It really is
a beautiful spot with a lot of great beers on tap and some great
in-house eats. Kevin Buckley is a well-seasoned brewer who knows
his stuff, and it shows in the quality of their product.
Before the start of the show, we met up with the team behind the
craft beer documentary Blood, Sweat, and
Beer: The Movie, Alexis Irvin and Chip Hiden. The
documentary follows two start-up craft breweries from Maryland and
Pennsylvania as they open up shop and get their beer out to the
masses. Greg attended a
screening of the film at the Newport Beach Film Festival last
month, and it didn’t disappoint. You can save 20% on
the pre-order price, which starts at $4.99 (it’s a
sliding scale pricing model, so if you would like to kick in a
little extra to help these two indie filmmakers out, you can), by
using the code “beerme” at checkout.
BREW THE SHIT OUT OF IT.
Links to things from this
S2/E18 Show Outline
and Beer: The Movie
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