The Brewhouse, Santa Barbara

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Cuisine: Restaurant
Contact: (805) 884-4664
Open Hours: [{"open":"11:00:00","close":"23:00:00","day":"monday"},{"open":"11:00:00","close":"23:00:00","day":"tuesday"},{"open":"11:00:00","close":"23:00:00","day":"wednesday"},{"open":"11:00:00","close":"23:00:00","day":"thursday"},{"open":"11:00:00","close":"00:00:00","day":"friday"},{"open":"10:00:00","close":"00:00:00","day":"saturday"},{"open":"10:00:00","close":"23:00:00","day":"sunday"}]
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. 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.