How Angel City Brewery Makes Its Famous Avocado Beer

Did you know the official yield of California is the alligator pear ? ! It ’s true ! And in type your prescribed - fruit intake is running dangerously down this summer , the kind / brilliant folks at Angel City Brewery have establish a killer way to increase your consumption : avocado beer .

Just in time for their quaternary annualAvocado Feston Sunday , August 14th , the crew at the Arts District pillar took us behind the scenes to see the hands - on operation of arrive at their notable Avocado Ale ( trust us , it ’s way more fun than avocado pledge ) . Ready ? Let ’s go .

To start , lead brewer Layton Cutler brews a Kölsch - style ale using a German ale yeast , which will be used as a base beer for the special brewage . Why kolsch - dash ? The wise , brilliant , and snappy smell with a hint of fruitiness balances out the nutty flavor of the avocado , creating a sodding blend for summertime drinking . During the first part of the brewing process they also add avocado honey , which is a dark and nutty - taste honey that ’s been collected after bees have pollinated tree on an avocado farm because , hey , bees like avocado , too .

Avocado beer

Danny Jensen/Thrillist

The bunch – which include barkeeper and other brewery employee – then sets to work pitting and removing the skins from 70lbs of avocado by hand .

Once that ’s done , they strain bunch after clump of coriander to make 1.5 gallons of the unspoiled immature poppycock .

The cilantro puree is then append to the avocados .

Avocado beer

Danny Jensen/Thrillist

And a small amount of ail and onion pulverisation are added before the ingredients are then commingle with the biggest hand social you ’ve ever take in .

fetch me tortilla fries .

Then Cutler lugs the bucket of the final mixture to the fermenter .

making avocado beer

Danny Jensen/Thrillist

And the mix is poured into the fermenter with Angel City ’s Kölsch - style ale , where it will be inhuman - conditioned for about a workweek , which helps to make for a smoother beer . “ We use a pump to recirculate it through the armoured combat vehicle to make certain that we ’re extracting and getting as much of a mixture of the avocados into the beer as possible , ” say Cutler . This step is the brewery ’s own “ Dry - Guac , ” proficiency – similar to dry - hopping when dry hop are added after the first zymosis to create IPAs and other hoppy beers . after the beer is filtered and then kegged .

During the first couple years the brewer try adding the avocado during the “ hot side ” of the brewing procedure in the kettle . But they found when the puree was exposed to 200 + point wort , and it gave a cook avocado flavor ( and let ’s face it , nobody likes a cook avocado . ) They also dialed back the amount of ail and onion powder they ’ve used in the past tense , which they feel gave the beer more of a guacamole flavor . Instead , they want to focus on the subtle , nutty flavor of the avocado . “ It ’s also a small creamier than other beers because there are a lot of fats in avocados , so that adds a sure thickness that you would n’t otherwise have . It is kind of intemperate to clean out , but once you sleep together you ’re looking for that creaminess you could find it . ”

To be one of the first to try this yr ’s batch of Avocado Ale , maneuver down to the Avocado Fest at Angel City Brewery this Sunday , from 11 am to 8 Prime Minister . You ’ll also find hatful of ‘ cado - touch on merriment , include an avocado run through contest , avocado cornhole , an avocado photograph stall , and food hand truck making secure usance of California ’s state fruit . There will also be springy euphony , art for sales agreement , a make - your - own - michelada prevention , and three summer - inspired Avocado Ale cocktails , including The Peach Pit , which may or may not be made by Brandon Walsh .

cilantro puree