![]() And while some mistakenly identify Brett as a souring agent, it’s most often the presence of two lactic-acid bacterias, Lactobacillus and Pediococcus, that causes those flavors. The yeast works its magic quite slowly, attacking many sugars that Saccharomyces cannot, often resulting in not only a drier beer, but one that shows a funky, “barnyard” aroma. ![]() While the merits of Brett character in beer are still debated, one thing everyone can agree on is that Brett is brilliant at fermenting beer. When these brewers made their lambics and gueuzes and, yes, farmhouse ales, too, they used an open fermentation method, which exposed their unfermented beer (known as wort) to the air where, you guessed it, Brett was secretly lingering, ready to pounce. Meanwhile, in Belgium, many brewers owed Brett their livelihood-they just didn’t quite know it yet. (In wine, most consider the presence of Brett character to be a defect as well, while some argue that it can be part of the essential character of a wine, like in the case of Château de Beaucastel.) Present in the wild on the skins of fruit, Brett was first identified around the turn of the 20th century by brewery scientists trying to figure out what exactly was causing that unintentional, slightly funky note in Britain’s oak-aged stock ales. And, indeed, even most American craft breweries hadn’t really begun exploring yeast outside those domesticated strains until a group of adventurous brewers decided to try and corral something called Brettanomyces-or, more affectionately, Brett.įor the longest time, Brett was a bad word in the industry, something that unwittingly infected beers due to poor sanitation methods. Even if your average craft beer enthusiast generally knew you needed yeast to actually make beer, there was little chance he was aware of the fact that Saccharomyces cerevisiae or Saccharomyces pastorianus was probably that yeast. Malts, hops, water-sure, but festishizing the particularities of fermentation was more the domain of wine. The appropriate level of CEQA review is to be determined.Įxisting General Plan & Zoning Designationĭowntown Core (CD) Downtown Core Retail (CDR)Īpproved by the Zoning Administrator on November 18, 2021.Even just a decade ago, yeast was an afterthought for most American beer drinkers. The proposal is subject to compliance with the California Environmental Quality Act (CEQA). View project location on an interactive map > Additional improvements include a secured trash and recycling enclosure, landscaping, and bicycle racks. A single-story carport is proposed that would shelter 4 of the 5 spaces. Five parking spaces for the residential units are provided on the south side of the building with access from Industrial Way. The existing 27-foot building height would not change. Each of the residential units includes an adjacent outdoor deck of at least 150 square feet. The second floor includes two 2-bedroom apartments and one 1-bedroom apartment that range from 728 to 1,093 square feet, for a total of 3,000 square feet, including the common stairwell. The ground-floor would include a 3,085 square-foot commercial tenant space to be occupied by Henhouse Brewing and a 165 square-foot lobby and staircase area, for a total of 3,250 square feet. The existing building is approximately 4,428 square feet and the proposed building would be 6,250 square feet, an increase of approximately 1,673 square feet on the ground-floor and 410 square feet on the second floor. ![]() Proposal to convert the existing office building into a mixed-use building with 3 residential units on the second floor and commercial space on the ground floor.
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