You’d expect a Tripel to stand out anywhere, but I’d be hard-pressed to name a better Tripel in Southern California. As expected from my pre-visit research, Tartarus Warhammer was the standout. I don’t usually go out of my way to sample lagers, but I left the comment that the Norco Lager was competition-worthy. The lagers really shined, especially for a brewery that’s only four months old. It was a solid tasting all around, with everything extremely well-executed. I set out to make something that I was unable to find in the market.” I wanted to add body and mouthfeel without the flavor of oatmeal. “I use style as a guide to where I start,” he explains, “Too many times a pale ale is too thin or too bitter. He also spoke of “breaking the mold” and converting consumers to new styles.
I want to be known as one hell of a brewer and offer something for everyone.” Additionally, during our visit, he had a Mexican Lager, a Hefeweizen, a Foreign Extra Stout, an English Brown and several IPA’s. I don’t want to be pigeon-holed into being a Belgian brewery or an IPA brewery. Prior to opening, Adams told me of his preference for traditional styles, and that the menu would feature a balanced portfolio, “starting with a Kolsch and a Pilsner, through Hazy IPA’s, and up to a Saison, an Imperial Stout and a Belgian Tripel.” As I spoke with him after my last visit, he added “I love just about every beer. The 16 taps show quite a bit of diversity. “The equipment is all new and custom, with the exception of my two softly used 10-barrel tanks,” commented Adams, “It allowed me to build the operation to my own specification, versus taking on someone else’s and having to make adjustments to the way I brew.” It allowed Adams to create his own 5-barrel system.
The building’s infrastructure was a good start, but Sons did take their equipment with them. “Being a brewery previously, much of the infrastructure was already in place,” added Adams, “The landlord being aware of what a brewery and tasting room actually is, and much of the marketing established, as people remember the location as a brewery, it’s a win-win.” Norco sits in a virtual circle of brewery-rich cities (Corona, Rancho Cucamonga, Riverside, Redlands), but had none of its own. On the craft beer map, it’s a great location. He’d been looking for a spot for a couple of years, when he heard that Sons of Liberty Ale Works was vacating its 1600-square-foot Norco building and moving to Nashville. That’s where we pull most of our customers from -outside of the passionate craft beer drinkers that reside in Norco itself.A builder, a creator, a multiple-award-winning homebrewer, we already know where this story goes. There are a couple breweries to our south in the city of Corona, but going north, there is a void. GreyWolf is on a little bit of an island in the area. With the growth of wine and spirits, market share is a limited commodity, we have had to step up our game to grow. Many of the people who moved from OC brought with them their desire for delicious beer. I think part of it is the cost of living in Orange County. There are some really good beers coming out. There are a lot of breweries that are pushing the boundaries of quality. The “I.E.” or Inland Empire of Riverside and San Bernardino Counties is a growing destination for craft beer in my opinion. What do you think of the craft beer scene in the area and its expansion over the past few years? Soft opening in February 2020 -photo courtesy of GreyWolf Brewing Co. If the numbers don’t work out, there is no reason to spend the time, effort, and money on a loser. Every expansion will have to meet the financial requirements of viability. I am a bit of a foodie and love pairing my beers with different foods. in Norco, CA -photo courtesy of GreyWolf Brewing Co.Įventually, roughly 4-5 years down the road, the plan is to expand to a larger space and brewhouse, as well as potentially add a restaurant.
It was my first original recipe, and one that went through many changes over the years in an attempt to “improve” upon it… All changes failed to capture the magic, and the beer brewed today follows the same technique and basic ingredients of that original brew.Īny plans for the future at GreyWolf? GreyWolf Brewing Co. My flagship beer is quickly becoming my Belgian Style Tripel, a beer I call Tartarus Warhammer. I usually try to use ingredients from the country that a style originates from this is usually the easiest way to match up flavor profiles. I usually try to adhere relatively closely to “style,” so I check the “guidelines” for some points in which I can build upon. Most of the inspiration for my recipes start with a flavor I have in my head. How do you go about creating recipes? Chad (on the phone with the internet company) after he just served my flight
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