Tasting Notes

The Ranch Brewing Company

"Triple Rascal Pale Ale"

a west coast pale

Place:

The Ranch Brewing Company began in February in the Carmel Mountain Ranch community of San Diego County. Three great friends came together to combine their passions and take on a decades long dream. The troupe loved craft beer, cheffing up and simply bonding as brothers so the decision was pure and naturally fit into place. The establishment used for all the home brewing is affectionately known to its visitors, occupants, and fans alike as - "The Ranch".

People:

Gaucho, Co-Founder/Brewmaster- Born in Santa Cruz, CA. Migrated to San Diego, CA in 2002. Fell in love with the craft beer culture of San Diego soon thereafter. Quickly developed a great passion for cheffing, eating well, and drinking well. Displays an experienced palate, a great beard and a strong, sturdy vision. He shares a love for intense hop-filled ales and strong belgians alike. Largely influenced by Stone and AleSmith Brewing Company's craft brews.

El Zurdo, Co-Founder/Brewmaster- Born in Santa Cruz, CA. Migrated to San Diego, CA permanently in 2009. In being surrounded by craft beer enthusiasts, he quickly developed a deep love for pale ales and bright, creamy hefewiezens. The beer quickly molded him into a great man of strength and complex man of wisdom. He specializes in the IT side of things and his beard is always encouraging. Gives credit to Ballast Point and Green Flash Brewing Company's craft brews for developing his palate.

Indio, Co-Founder/Ranchmaster- Born in San Diego, CA. Has inhabited many areas of San Diego County over the years and has gained much wisdom from each corner. Now owns and operates "The Ranch Brewing Company". A master chefmen and purveyor of fine foods and detailed cookery. A weathered beer enthusiast with years of experience and an extremely developed palate. Imperial stouts and porters are his calling. He gives a nod to Port and Lost Abbey Brewing Company's craft brews for influencing his menacing palate.

Process:

Ingredients include a dried mutton amber and coppers plain light malt extract, cascade hop pellets, and dry ale yeast. Malt extract is boiled with H2O, cascade hops are added and boiled for 30min, remaining hops are added to the stockpot for the last 15min. The wort is chilled in an ice bath and transfered vigorously to the storing bucket. The yeast is added, bucket capped, airlock put in place, and then gently placed in a safe location to begin the beautiful process of maturing into beer.

Profile:

Aroma is citrusy and moderately hoppy. Flavor is refined and clean and full of citrus. The malt flavors peak through and create a soft balance. Appearance is a beautiful, deep, copper/amber color with a 2 finger head after a semi aggressive pour. A well balanced blend of bitter hops, crisp tones, and notes of creamy malts. The brightness and complexities pop and sparkle and snap. It is a crisp, hoppy brew with a surprisingly refreshing finish.

Pairings:

• Cheddar, smoked, or dry aged cheeses
• Spicy ethnic foods
• Dark Chocolate

“Strong born with a bull's rage and a cut smile."