Anderson Valley Brewing Company…
Anderson Valley Brewing Company was founded on December 26th, 1987 in the town of Boonville, CA. In the beginning, they brewed out of a modest 10-barrel brewhouse located in the lower level of our original brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers that gained a cult following among fans of the growing craft beer movement. At the time, they were one of only 20 craft breweries in the country and have long been considered one of the pioneers of the craft beer industry.
By 1996, the demand for Anderson Valley's award winning ales exceeded the capacity of the 10-barrel brewery, so they started construction on a 30-barrel facility at the corner of Highways 128 and 253, just one mile down the road from the Buckhorn Saloon. By expanding the capacity and introducing a 12 ounce bottling line, they were able to double the production level to 15,000 barrels in a little over a year. Before they knew it, their growth had once again outpaced our space and capacity, so in 1998 construction began on their current three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are the gleaming 100- and 85- barrel copper brew kettles rescued from two defunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.
sourced from https://avbc.com/about-us/
Anderson Valley Brewing Company Range
Hover over the images below for more information. Available exclusively through Redwood Distribution.
Boont Amber Ale
(ABV 5.8%)
Balance is what makes the Boont Amber Ale so unique: rich, crystal malts give this beer a deep copper hue and contribute a slight caramel sweetness while the herbal, spicy bitterness from carefully selected whole-cone hops impart a crisp, clean finish. Hints of sun toasted grain, toffee, and fruity esters compliment the mellow, noble hop aroma.
Heelch o'Hops Double IPA
(ABV 8.7%)
Brewed with a heelch* of Columbus, Chinook, and Cascade hops, the double IPA has a palate pleasing bitterness that is carefully balanced with a full-bodied malt foundation. With a deep color of polished brass and a nose that sings of pink grapefruit and redwood needles, the rich biscuit-like malt flavorsintertwine with hints of vanilla, mangos, and peppercorns leading to a deep, warming finish. (*That’s Boontling for “a whole lot”)
Blood Orange Gose
(ABV 4.2%)
The Blood Orange Gose is a tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt and coriander. However, unlike traditional versions of the style, ours features liberal additions of blood oranges during fermentation. This imparts tangy citrus notes that complement the champagne-like flavors, creating a complex and sessionable ale perfect for any occasion.
Hop Ottin' IPA
(ABV 7.0%)
the Hop Ottin’ IPA is brewed and dry-hopped with copious amounts of Columbus and Cascade. This beer is a showcase of the bright citrusy aromas, bold grapefruit and pine-like flavors, and resiny bitterness that hop heads crave. With a brilliant, deep amber color and solid malt backbone, hints of citron, roses, and bergamot climax with a dry, herbal finish in this well-balanced interpretation of a West Coast IPa
Brother David's Double Abbey-Style Ale
(ABV 9.0%)
Inspired by the classic Dubbels of Belgium, the Brother David’s Double has a dark brown body and aromas of warm cocoa, banana, and cloves. Specialty malts impart a toasted, nutty character and flavors of chocolate-covered cherries and candied fruits, while the subdued hop profile and Abbey yeast create spicy, herbal notes to compliment the warm, slightly sweet finish. Winner of a Gold Medal in the 2011 Great American Beer Festival™, Brother David’s Double is a truly complex and potent ale meant to be savored or shared with friends.
Barney Flats Oatmeal Stout
(ABV 5.8%)
The deep ebony color, voluptuous mahogany head and bold, roasty flavors in the Barney Flats Oatmeal Stout are what serious beer drinkers expect from this style. Aromas of freshly baked bread, espresso, and dried cherries meld seamlessly with rich toffee flavors and a creamy mouth feel to create an unparalleled drinking experience.
The Kimmie, The Yink & The Holy Gose
(ABV 4.2%)
With a bright, golden color and tight creamy head, the earthy wood undertones in the Gose develop into a light mineral aroma with a hint of lemon zest and tropical fruit. Before boiling, the wort is kettle soured with lactobacillus, imparting an initial refreshing tartness that gives way to a subtle fullness. Flavors of guava and peach are followed by a slight sea salt dryness and lemon sourness that is enhanced by coriander and post-fermentation additions of salt. The finish is dry, effervescent, and lemon tangy, reminiscent of a fresh sea breeze.
