In 1986, Barbara Groom, a pharmacist, and Wendy Pound, a family counselor, wondered what it would take to start their own brewpub. After years of experimental home brewing, planning and studying (which included visiting scores of pubs in England and Wales), these two friends purchased the 100-year-old building called the Pythian Castle in Eureka, and opened their café in July of 1990 after extensive remodeling – becoming one of the very few breweries in the U.S. started by women.

The cool maritime climate of Humboldt Bay has proven very conducive to brewing quality ales. The year ‘round average temperature of 55 degrees is ideal for top-fermenting ale yeast. While embracing the rich tradition of English-style ales, Master Brewer Barbara Groom has added a distinctive West Coast flavor to her ales by brewing with Western Plains barley and wheat, and the exceptionally clean water of Humboldt County.

Your favorite monthly craft beer club notes that Lost Coast is one of the largest breweries in the U.S. It outgrew its original digs, moved to a larger site, and is poised to expand again. Record-breaking 2009 saw production peak at 50,000+ barrels.

Lost Coast’s Indica IPA is a full-bodied IPA with exceptional malt characteristics making it quite unique. Liberal use of Chinook, Cascade and Centennial hops throughout various times of the brewing and post-fermentation (dry hopping) process bring about an incredible balance of hop flavors and wonderful aromatics typical of IPAs.

Eight-Ball Stout is a robust oatmeal stout with a surprisingly creamy smoothness. This stout is a blend of richly roasted malts and hearty Willamette and Mt. Hood Hops.

Featured Beer from Lost Coast Brewery:
Indica IPA and Eight-Ball Stout

OATMEAL STOUT – Lost Coast’s Eight-Ball Stout – Surprising creaminess and smoothness say this top-fermented bottled ale beauty would be a heavenly accompaniment to pizza, salads, Italian foods, dark flavorful breads and nearly all fish dishes.

INDIA PALE ALE – Lost Coast’s Indica IPA – There is a long snappy finish to this top fermented ale family of “beers of yesteryear.” Full-bodied and heavily hopped, serve it at 13 degrees C / 55 degrees F with hearty main courses of red meats, Cheddar cheese or sharp salad dressings. (Goes well with nachos and wings, too.)

About the Author
Amy Heydt
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