I have a storied history with The Bruery. In many ways I owe my inroads to the craft beer industry to their generosity, as well as their beer. It was Oude Tart that gave me my “a-ha!” moment while attending the first Firestone Walker Invitational Beer Festival. As I’ve written before, it sent a mushroom cloud through my brain (I must have gotten in line at least three more times for that beer, trying to define what hit my taste buds). It was Tyler King, former head of brewing operations for The Bruery, that granted me my first interview for the California BrewMasters book. Lastly, it was thanks in part to a sizable donation by The Bruery to my Kickstarter campaign that California BrewMasters was published in the first place.
I tell you all this for a couple reasons. Might I have an inherent bias? Quite Possibly. But the point I’d also like to make is that as an Orange County native, The Bruery always stood out as a beacon of what was possible in craft beer. In those beginning years, a focus on sours and the use of 750ml wine bottles seemed niche and innovative. And it was. Today, just a mere three years since my first interview in Placentia, sour beers like Oude Tart are booming in popularity. Anaheim and the surrounding area has made itself a beer city well worth talking about. How quickly the tide of craft beer rushed through our lives, changing not only the way we drink but also shaping our thought process as educated consumers. While I don’t think The Bruery can take all the credit, I have no problem calling them pioneers. That’s why, when I heard they were starting Bruery Terreux, a new brand that will, in their own words, “focus solely on farmhouse-style ales fermented with wild yeasts as well as oak-aged sour ales,” I had to stop by and see what all the fuss was about.