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Our wild yeast capture program went like this…. First, we made 12 mason jars of neutral, low IBU wort (sugary, pre-beer mixture). Then we placed these mason jars, with open cheesecloth covered tops, at 12 different locations around Santa Barbara. We let the mason jars sit...

  Vatting is a process that has been used by brewers for centuries.  In its most basic form, it is the “art” of blending alcohol.  In the beer brewing community, vatting has been used to manufacture Guinness for over 400 years in Ireland.  Fun fact: They...

  Our Northern German Style Pils is a Golden Lager brewed with Pilsner Malt, German Lager Yeast, Filtered Central Coast Water, and German Hops from three different regions. Pilsners originally began in Czechoslovakia but during the industrial revolution they were brewed in many parts of europe. In this way the...

Friday, January 25, 2019 by BRIAN YAEGER When a wine is designated a grand cru, a term meaning “great growth,” it’s traditionally an indication that the grapes hail from the best land of an already-esteemed vineyard. And since there’s a saying, “Grapes make wine, people make beer,”...

Night Lizard Brewing opens on State Street and Nancy, Meg and John Nasser happily pour pints to their first customers this week.  (Joshua Molina / Noozhawk photo) By Joshua Molina, Noozhawk Staff Writer | @JECMolina | August 30, 2018 | 9:23 p.m. It took two years, but...

  We are excited to share the progress on our brewery - the end is in sight! After clearing out our tasting room space we can visualize the final product, and it is glorious! We have partnered with Castle Dog Woodworking to build our bar top, tables, and some...

Although they may look like twins, these two brews each have a very different flavor profile. They are part of a 3 beer SMaSH series (single malt and single hops) that the NLBC brew crew is cooking up. Both beers were created using 2-Row malt...