Telegraph Pacific Wild Time

Telegraph Brewing Company’s Pacific Wild Time: Turning perfectly fine beer into a funkier rendition of itself is quite the trend in brewing right now, and Telegraph’s quickly expanding barrel-aging program — which lets foreign bacteria and yeast go to town otherwise finished ales — is the latest in-town evidence.

On August 21, the Salsipuedes Street crew turns on the tasting room taps to release the small production of this refreshingly floral spin on their previous Pacific Standard Time Belgian-style pale ale, showing how what was once rich, graham-cracker maltiness can evolve into bright, grapefruit-peel crispiness. Bonus: the original beer was made with grains from California Malting Company, whose enterprising owner Curtis Davenport is harvesting this year’s crop of barley in the Santa Ynez Valley right now.


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