Taylor A Ritz
It’s no secret that the people of Los Angeles love avocados. Not only is the state of California the top producer of avocados in the United States, but it’s also one of the biggest consumers of the delightful fruit as well. Los Angelians love avocados so much, they have an annual Avocado Festival each August.
Avocados and Los Angeles
There’s a good reason for the tight-knit relationship between Los Angeles and the avocado: they have a shared history in the development of southern California. Avocados were introduced in California in the 19th century, not long after the founding of Los Angeles itself in 1781. Now, 90% of avocados grown in the United States are produced in southern California year-round.
It’s no wonder the city celebrates its heritage with an Avocado Festival every year. More than 15,000 people of various nationalities come together to taste a variety of dishes, meats, sandwiches, sushi rolls, salads, and, of course, guacamole in this popular street festival.
Avocado Beer From Angel City Brewery
This year’s festival, which took place at Angel City Brewery, featured a fascinating addition: avocado beer.
Wait, avocado in beer? You heard correctly.
Angel City Brewery uses avocados from the King & King Ranch, a local farm that supplies the brewery with 450 lbs of avocados each year, to create their famous Avocado Ale.
So how do they do it? Dry-guacing.
Dry-hopping is a common term used in brewing beer to describe when hops are added to a brew after it has fermented. This process decreases added bitterness and, instead, contributes to a more aromatic brew. Angel City Brewery took this process and, instead of using hops, added “ guacomole” to the tops of the brewing tanks instead. Thus dry-guacing was born.
According to head brewer Layton Cutler, using the avocado is less about the beer’s taste profile, as avocados don’t have much flavor, but more about “mouth feel.” Using the avocados adds a creamy texture to the Avocado Ale that makes this beer rather unique.
What’s In It?
The beer begins with a Kolsch base, which is known for being light and crisp. The avocados are hand-peeled, pureed, and added to the brew tank. In addition to avocados, the Avocado Ale has bushels of cilantro and over 6 gallons of lime juice added to it. Once all the ingredients are incorporated into the tank, the brew is left to ferment for about 2 weeks.
Angel City Brewery produces 1,000 gallons of Avocado Ale each year, but you have to move quickly if you want to try this seasonal beer; it’s only available for purchase at the end summer, around the time of the Avocado Festival.
Would you try an avocado ale?
What do you think? Would you pass on the creamy avocado-infused brew or give it a try?