BOOK OF BEER

REFERENCE

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FUNDAMENTALS OF BEER SERVICE

In this training video, we go over the proper glassware used within our tasting rooms as well as the service of them. The key is to be consistent across all tasting rooms!

And always, logos out.

CROWLERS & GROWLERS

In this training video, we tap into the proper way of completing the to-go options of crowlers and growlers. We also cover the maintenance of a crowler machine that is expected from beertenders nightly. 

PATAGONIA PROVISIONS X PURE PROJECT KERNZA LAGER

Crafting this collaborative lager has been exhilarating, and using 100% organic ingredients makes this beer taste even better. We started with organic, regeneratively-grown Kernza from Mad Agriculture as the primary grain base for this first batch, with a touch of organic Admiral Pils malt from Admiral Maltings and organic Motueka hops from NZ Hops in New Zealand. The beer’s bright citrus flavor, with bready and nutty undertones and a crisp finish perfectly capture the essence of the Kernza perennial grain and other organic ingredients, while delivering a clean and delicious drinking experience. 

MURKY IPA

This style of IPA uses juicy-forward hops and has more body instead of it’s counterpart the West Coast style that exhibits the bitterness and drier body. In order to make a stable haze, it is hop additions, higher protein grains, and water profile. a higher hop addition adds polyphenols and oils.  We utilize oats from Admiral Malting and wheat from Durst Family Farm. The water profile uses San Diego municipal water plus the addition of calcium chloride will form a more stable haze and add body.  The yeast does not create the haze. 

CENTRIFUGE 101

While Pure Project still doesn’t filter the beers, we have commissioned a centrifuge to spin out all the solids like hops post dry hopping, yeast in suspension, and other organic matters. Check out this 5 min edu video on this important piece of equipment to make better beer 

NZ Hops: Bract Brewing Programme

Pure Project has been selected to participate in a global initiative to shape the future of hop flavors and aroma. NZ Hops has created a trial brewing program that only 20 US breweries have been selected  and guests will be able to give feedback directly to the NZ Hops farmers. Our line up of rotating pale ales will be called NZed and will feature our hand-selected Mosaic and a trial hop. 

BARREL AGING THEORY

The reason for barrel aging is to allow a slow introduction of oxygen to the beer called oxygenation. This allows for cultures to develop over a long period of time. With the changing of temperature, the staves will expand and contrast causing beer to flow in and out of the wood.  This will impart oak flavor and tannins to the beer. The oak itself also becomes a home for the mixed fermentation culture, where it can remain after the beer has been racked out and be ready to ferment the new beer destined for that barrel.

FERAL ALE

These beers are brewed with yeast and bacteria that are wild and undomesticated, therefore the name "Feral."

PURE PROJECT HARD KOMBUCHA

We brew the Kombucha like beer, but instead of mashing grain we use sugar. Tea is steeped in the hot sugar water and then transferred to a tank where we add our Kombucha culture. We use honey and sugar for the base and change what type of tea based on what the fruit is going to be. We then add fruit during the tail end of fermentation, so we can have some residual sugars left to balance it and not make it super dry.

If someone asks about SCOBY's (Symbiotic Culture Of Bacteria and Yeast)

BC_Vimeo_25-30Mbps_1080p_2023_VoD.mp4

Bottle Conditioned Film

**For Pure Project Employee Viewing Only**

A film by Academy Award Nominee® Jerry Franck; 82 minutes

An intimate look at lambic beer and three of its most revered brewers and blenders as they each navigate the growing demands of consumers today.