Firestone Walker Brewing Company Est. 1987
P.O. Box 244
Los Olivios, CA 93441-0244
805.688.3940

The Firestone family pioneered the Santa Barbara County wine-making in the early 70Õs. Now Firestone Walker Introduces Double Barrel Ale. As the first commercial Brewery in the area, Firestone Walker is dedicated to creating a true regional beer that represents the best of Santa Barbara County.

Beers Brewed at the Firestone Walker brewing Company:

Double Barrel Ale Firestone Walker draws upon many traditions to produce its Double Barrel Ale. The British and American influences of the partners and brother-in-laws Adam Firestone and David Walker are reflected in the brewing style itself. The choice of yeast and hops give the beer a healthy British flavor, while the beer is fermented in American oak barrels and served cool in a uniquely American style.

The Firestone Walker brewing process is based on the Burton Union Brewing System. This brewing technique was developed in England around 1840, about the time tastes in England shifted from porters to pale ales.

The original Burton Union Consisted of 154-gallon oak barrels that were linked together in rows (a ÒunionÓ) of pairs. A swan-neck tube from the bung hole of each barrel led to a trough, or barm-back, that ran the length of the 12 rows, centered above the barrels. At one end of the trough and a few inches lower, sat a feeder which lead to side rods (on either side of the union) which ran the length of the set and connections to each barrel via side taps.

The process began with fermenting wort being transferred to the union after spending 30-50 hours in a primary fermenter. Once in the union the CO2 produced in the barrels forced yeast and beer up through the swan-neck and into the barm-back. The barm-back at a slight decline and attemperated, allowed the yeast to settle, while beer ran to the feeder and back to the barrels via the side rods. Eventually most of the yeast settled in the barm-back and the fermentation ceased. The result was a ÒcleansingÓ (separation of the yeast from the beer) and excellent pitching yeast for further brews.

Drawing on this proven technology and having a supply of oak wine barrels at hand provided the natural starting point for brewing trails using this unique system. The 60 gallon barrel typical in wine making proved to be advantages, as the smaller volume to surface area healed to maintain a constant temperature. A custom designed steal trough now captures the fermenting wort from the swan-necks and directs it to a refrigerated catch pot, allowing for better temperature control and consistency. Finally a sealed and pressurized return was developed to allow the cooled wort to be gently returned to the barrels.