The Sour Hour | Episode 117

Kevin Osborne of Cellador Ales details the evolution of his small-scale, Los Angeles-based brewery, focusing on the technical nuances of producing high-quality sour beers. The discussion highlights the use of honey for bottle conditioning to achieve a perception of sweetness in bone-dry beers, alongside the strategic application of aged hops to develop complex, spice-like flavor profiles. Osborne emphasizes the importance of direct agricultural partnerships, such as sourcing nectarines from Masumoto Family Farm, to maintain ingredient integrity. The conversation also addresses the logistical challenges of operating a manual, low-staff production facility, the necessity of managing low-gravity fermentations, and the ongoing transition from homebrewing to professional, small-batch production. These insights underscore the balance between maintaining intimate, artisanal brewing practices and achieving consistent, high-quality results within a competitive craft beer landscape.