From the Beer Writer: Though located four miles away from its headquarters and brewery, Mother Earth Brew Co.’s “Tap House” bar draws in big crowds on a consistent basis. Roomy, set up for food deliveries from nearby restaurants in Vista’s Old Town area, and just plain fun, it’s arguably the most alluring spot for artisanal ale enjoyment in a municipality stocked with more than a dozen such options. Part of the draw is Mother Earth’s homebrew shop next-door. Last week, the company announced it will be closing that business and replacing it with a “provisions” concept offering yet-to-be-disclosed food to-go. Recreational fermentationists are advised to head over and get in on deals for the remaining homebrew inventory. They are further advised to celebrate their discounted haul with a stop at the Tap House and a pint of a newly tapped Berliner weisse. Branded Mother Earth Ma’s Kettle Sour, it’s a low-alcohol, kettle-soured offering that’s mildly acidic and extremely refreshing, making it a great entry-level beer for folks looking to give sours a try.
From the Brewer: “True to tradition, this kettle sour was brewed with 25% wheat malt and fermented with our German house yeast. Souring was done on the brew stand using Lactobacillus cultures and after our target pH (a numeric scale used to assess acidity) was met, the brew was transferred to the fermenter where our house yeast finished the process. What’s left is a 3.4% alcohol-by-volume beer with extreme sessionability and a light tartness every drinker can enjoy.”—Chris Baker, Head Brewer, Mother Earth Brew Co.