We began our beer making journey in Los Angeles with the intent to refocus the attention on what’s inside the can and truly return to the fundamentals of brewing. We wanted our beers to speak for themselves. Without the need for pantry raids for ever more exotic adjuncts. Without screaming labels or marketing gimmicks. We prefer a clean Pilsner or Hefeweizen over a carbonated guava smoothie any day, and figured we might not be alone in this. Most German beers we learned to love back home way back when fit the bill. They don’t leave the brewer much to hide behind. Ancient laws like the fabled “Reinheitsgebot” restrict severely what is allowed in beer and what isn’t. Modern techniques and ingredients make this perhaps a bit less of a challenge than it used to be, but the spirit remains the same – perfect the craft to let the ingredients shine and make beer taste like beer again.
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