Telegraph Brewing Company (416 N. Salsipuedes St., 963-5018, telegraphbrewing.com) operates under the philosophy that a local brewery should reflect the traditions of its region. Handcrafted beers are produced at its downtown Santa Barbara location, where tastings, pints, and growlers are offered for visitors Thursdays (4-6pm), Fridays (4-8pm), and Saturdays (1-4pm). The brewery makes use of as many area ingredients as possible, including Goleta-grown oranges in the California Ale and White Ale, Carpinteria-grown lemon verbena in the Reserve Wheat Ale, and locally grown chamomile in the White Ale. Owner Brian Thompson is also quick to point out the use of Santa Barbara water as an ingredient in his company’s brews, stating that all the world’s greatest brewing cities-Munich, London, Dublin, Pilsen-have beer industries that grew around good water sources, not necessarily agricultural sources.