Welcome to Old Redwood Brewing Company
Our mission is to provide high – quality, premium beers, supplemented with the finest Sonoma County ingredients to the world.
THESE CHANGE OFTEN & SUPPLY IS LIMITED
We ♥ The Process
Hops are a recent addition to the brewer's toolbox, having only been widely used for the last 600 years or so... Before then brewers would use proprietary blends of herbs and spices (things like yarrow, bog myrtle, rosemary, juniper, or heather) to add bitterness to their beers. Hops gained popularity as they are intensely bitter, and happen to have anti-microbial properties. This allowed brewers to lower the alcoholic strength of their beers and increase the shelf life.
Depending on when the hops are added to the beer in the brewing process they can add intense bitterness, or the piney, citrusy, fruity flavors that are found in IPA's and other hoppy beers.
Like grapes there are dozens of varietals of hops each one known for its own unique blend of flavors that it adds to a beer. Everything from the spicy floral hops in the beers of Germany to the fruity, citrusy tropical IPA's being brewed all over the country
Water makes up the vast majority of beer and can have a profound impact on the flavor of the finished beer. Here in the Russian River Valley we're blessed with having soft water. Soft water is not necessarily better for brewing but it provides more of a blank slate to create the flavor profiles we want. By adding various forms of salt to the base water we can subtly enhance desired flavors in the finished beer - Enhancing the bitter, citrusy notes in an IPA or letting caramel and toffee notes shine through in a malty Red Ale. Soft water is ideal for brewing lighter, crisper beers - Pilsners, Lagers, or our Cream Ale.
Manuel, Head Brewer of Old Redwood Brewing Co. discovered his passion for beer while in Germany, thanks to his German roots. Returning home to the States Manuel experimented with homebrewing, having learned that one could actually make a career out of brewing beer.
In 2005 Manuel started Interning at a brewpub in San Diego under Greg Matthews (Head Brewer of Platt Park Brewing Co, in Denver CO), and Marty Mediola (founder and Brewmaster of Second Chance Beer Co, in San Diego, CA), learning the ins and outs of the industry. Continuing on the path to becoming a Brewmaster himself, Manuel transferred to UC Davis to study Fermentation Chemistry. Studying under the ‘pope of foam’, Charlie Bamforth, Manuel graduated in 2010 with a BS in Food Science with emphasis in Fermentation Chemistry.
Jumping at the opportunity, after graduation Manuel spent a summer in England working in a regional brewery producing English Cask Ales. In september of 2010, Manuel continued his journey by moving to Albuquerque, NM, to help set up Nexus Brewery, now a successful brewpub and restaurant. Mid 2015 Manuel made the decision to move back to California to be with his now fiancee, and has been a member of the Old Redwood family ever since.