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 Germanyto 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.
Our Head Brewer got into beer thanks to having a family with German roots, and it was in Germany that he first fell in love with beer, and realized that brewing could be a career path, before then it had never occurred to him that one could get paid to make beer. When Manuel got back to the states he started doing a little homebrewing, with the intention of seeing if it was something he would want to make a career out of. And yes, he found that he did.
Manuel started interning in a brewpub in San Diego under Greg Matthews (now head brewer of Platt Park brewing Co in Denver CO) and Marty Mendiola (now founder and brewmaster of Second Chance Beer Co in San Diego) in 2005, helping out once or twice a week for beer and food.
In 2008 he transferred into UC Davis to study Fermentation Chemistry, graduating in 2010 with a BS in Food Science with and emphasis in Fermentation Chemistry having studied under the 'pope of foam" Charlie Bamforth.
After graduation he left right away for England where he spent a summer working in a regional brewery producing English cask ales.
In September of 2010 Manuel moved to Albuquerque, NM to help set up Nexus Brewery - he came on as the head brewer of what has become a successful brewpub and restaurant. Manuel helped install the brewery, design the beers, and did all the brewing until mid 2015 when he moved back to Cali to be with his now fiancee.