Sour Cellars is an all sour brewery and barrel room that Bryan Doty and his wife Chinthya opened in late 2016. Bryan has worked for years with sour brewing techniques and has isolated and propagated wild yeast. He currently maintains over 20 strains harvested from various sources. Although their beers are mixed fermentation, during the warmer summer months they pitch one or more of these wild strains in a significant quantity so as to outcompete other unwanted microbes, preventing them from producing undesirable characteristics. During winter months they focus on open-air cooling and spontaneous fermentation. All of their beers are fermented and aged in oak casks for twelve months or more. Currently the barrel room has over 300 oak barrels.
Sour Cellars is located in an industrial park in Rancho Cucamonga. We arrived on a Thursday early evening and found a handful of folks enjoying themselves. They have an interesting tasting room, dimly lit, vintage looking red wall paper with turn of the century paintings and with several couches, group areas and a bar. The barrel room is right off the tasting room and is full of aging sour beer. At the time there were 12 different beers available for tasting. We opted for two 5 glass flights. Most of the option are variations of a golden sour base mixed with a variety of fruits and hops. The results are delicious. We especially loved the Portable Property an excellent hoppy sour, Balloon Juice had a distinct white sweet grape nose & flavor, Sooper was the golden sour with peaches, and Jammiest Bits of Jam presented as the name implies. They also offer many of their Sours in bottles to go. Overall an excellent experience and we highly recommend you go out of your way if need be to visit.
They do not offer in house food. No nearby lodging noted, Uber my friends.
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