Black Market Brewing Company
Tucked away on Enterprise Circle is a business that smells like a bakery, but looks more like a small oil refinery. Welcome to Black Market Brewing Company, Temecula’s premium micro brewer!
Black Market Brewing Company is new to the Temecula scene having begun operations in June of 2009 and is expanding at a nice clip. In fact, they currently have the capacity to produce up to 5,000 kegs of beer each year. Which, if you are keeping score is 825,000 12 ounce glasses of beer, a respectable number by anyones standard.
Black Market currently supplies 25 restaurants in Riverside and San Diego County. Odds are very good that, if your local watering hole is serious about beer, Black Market is there on tap. Andrew Marshall, Brew Master and owner of Black Market, is pushing growth and currently trying to establish the retail sales area for Black Market.
These guys are making some serious beer, and those “in the know” are supporting their local brewery and enjoying the benefits.
A little Q & A
“How do you do a serious beer tasting”? I asked
“We don’t said Andrew with a laugh.”
“All you guys need is a big BBQ”, I said. Met with laughs from all around. Honestly, how was I to know they had a BBQ for lunch almost every day!
When I asked if workers from local businesses came a calling at quitting time, I was met with a smirk.
What we tasted
Hefeweizen – light and creamy, slight floral and banana notes, very nice persistent head
Dunkelweizen – same beer as the hefeweizen, yet the mash is boiled for 12 hours for maximum extraction, leading to a darker and more complex beer
Brown Ale – American craft ale in style, nice refreshing hoppy nose
Betelgeuse – Oak aged for 9 months, reminiscent of sherry
The Betelguese is currently oak aged in cubes but when in full operation they will have oak barrels for aging their Ales and IPA’s. The oak exposes the beer to a lot of phenols making a huge difference in taste.
Beer—real beer—has four and only four ingredients.
The Germans Reinheitsgebot or “purity law” was first adapted is 1516 to ensure safe production and to maintain the purity of ingredients; barley malt, hops, yeast and water. Almost all American micro brewers follow this Germanic tradition, either consciously or otherwise, but the US never has passed the law. The numerous varieties you see at pubs, with the exception of industrial brewers, are all manipulations of these same four ingredients. It’s amazing to think that the delicate Czech Pilsner has the same ingredients as a thick English Porter, the difference lying in the subtleties of the brew masters craft.
Added to beer as a preservative and acts as a bitter foil to the sweetness of the malt.
Hops is a cousin to Cannabis, only the bud is used with both, except one substance has psychotropic qualities and the other does not. Hops vines can grow to 25 feet in height.
Barley malt is partially germinated then toasted in a kiln to provide the body of the beer and provides the sugars necessary to fermentation. Without going into any chemistry, the Malliard reaction is responsible for a large part of the final taste of the product. The longer the malt boils, the higher the degree of extraction in colors.
Traditional breweries were always established at the head of a spring or river bank. Water has a huge and dramatic impact to the final taste of beer. Are you a doubting Thomas?
Buy Guinness from Dublin (readily available at any good beer purveyor, compare it to Guinness produced elsewhere in the world…there is a huge taste discrepancy.
Yeast is the wild element…get it? There are hundreds of types of yeast on the market and, just like winemaking, they have a huge impact on the final flavor of the beer.
Black Market has yet to install a bottling line so for now you have to enjoy it on tap from one of these merchants.
Old Town Liquor (sells it by the keg)
28780 Old Town Front Street