photo credit: beerandbaking.com

photo credit: beerandbaking.com


The Good Beer Co.

ESTD - 2014

The Good Beer Company opened to the public in September 2014. The Tasting Room offers individuals an opportunity to see the brewing process in action, smell the aromas of beer production, and taste the finished product in a beautifully assembled space with history and character unlike any other brewery tasting room. 

The Tasting Room is bound by brick walls and exposed wood ceilings that date back to the 1880's. The building was originally a livery, housing horses on the first floor while allowing ample hay storage on the second floor. During the 1900's, the building was used for a variety of uses including a general store. By the 1980's, the building had been abandoned, with boarded up windows and pigeons sleeping in the attic. In 2004, the Rosenow Spevacek family purchased 309 W 4th St and spruced up the space to create a contemporary office space. Finally, in 2014, The Good Beer Company moved into the first floor, adding a 15-barrel copper-clad brewhouse, four stainless steel fermenters and a small tasting room.


Brandon Fender - President & Brewer

photo credit: beerandbaking.com

photo credit: beerandbaking.com

  1. First craft beer: how old were you, where were you, what was it, and what did you think? “My first beer was a Sierra Nevada pale ale, introduced to be by my now-brother-in-law Kevin Golden (he’s now our Director of Sales) when we were in college."
  2. Tell us your favorite joke. Anything goes here, it’s your reputation not ours! [Crickets]
  3. Why sour beer? "I’m personally really fascinated by fermentation, and mixed culture fermentation always have an intriguing element of surprise. No matter how much you use a specific yeast/bacteria blend, there is always potential for something unpredictable to happen - sometimes the unpredictability is beautiful, other times it is not. And when the unpredictability of a mixed culture is not perfect, the beer becomes art through careful blending by the blending team."
  4. What is the one creation you can’t stop thinking about, but just seems too over the top? "Many of our favorite experiments in the last year have been mixed culture beers that include both fruit and hops. We have a couple brands that we release annually that feature stone fruit and a complementary fruity American hop - the flavor profiles are just so opulent."
  5. If Lactobacillus, brettanomyces, and pediococcus were super heroes, who would win and why? "We’re all on a big team together - Sacc, Brett, Lacto and Pedio, Captain America style, because it’s tough to have one without the others. We (especially us wild beer drinkers) are all winners when the team is working together."
  6. Finally, any idea what beers you’ll be showcasing at the event? If so, tell us a little about each of them: "We’re planning to bring a 3L Double Magnum of Dinosour 2016 (strong farmhouse ale aged in Pinot barrels with apricots) and a large format bottle of Dinosour 2015 (tart and fruity farmhouse ale aged in Cab barrels with raspberries). We have a couple other mixed culture beers we’ll be bringing along as well."

LOCATION
309 West Fourth Street
Santa Ana, CA 92701

TAPROOM HOURS
WED-THURS 5 to 9 PM
FRI 5 to 10 PM
SAT 12 to 10 PM
SAT 12 to 8 PM