SLO LIFE FebMar 2020

with a go-to session beer, but naturally, Brendan is putting his years of skills to
the test by making a low-carb craft pilsner. Tasting somewhere between a lager
and a session IPA, their LG Zero utilizes a method commonly used in Brut IPAs
by adding an enzyme along with Saffir hops to create an incredibly flavorful
beer that punches around the 100 calorie mark. I offer advice to sell these to me
by the case because one or two is not enough. Another quaffable offering is his
Atomic Guava imperial kettle sour with guava and a late addition of citrus zest.
It’s a glassful of sunshine, and I can’t wait to imbibe many of these as well, but
preferably in the real sunshine of their patio coming this spring. Although at a
hefty 8% ABV, this may go down too easily, and I might miss the sunset.
We move down a row of fermenters and land in front of the flagship, Liquid
Gravity IPA. Throwing back to his roots as a brewer of some of the best hoppy
beers coming out of the Central Coast, Brendan has no qualms about making
a clean and clear bitter choice for discerning clients. This beer was still in the
process of becoming what we’ll be experiencing in the tasting room, as was
Miami Heist a Hazy DIPA (double IPA), but getting a sample of them, I was
able to pick up on some very familiar flavors and can’t wait to see the final
products pouring from a tap. Also, the label artwork is worthy of framing.
The final stop was a real treat. Twist and Stout, named by Celeste, is an imperial
stout with vanilla beans, lactose (milk sugar), and cacao. The end result is what I
like to call a “fireplace beer,” a big-hitting, high ABV beer that sips like a bourbon
and can be enjoyed throughout the night. Brendan emphasized his desire to
rotate the flavor profiles quarterly, resulting in a base beer that customers know,
but with a new twist every time. The sours will get different fruit, and the stout
will see different adjuncts. I’m a huge fan of Mexican hot chocolate varieties with
the addition of cinnamon and chilies, but, hey, it’s not my brewery. This twenty
barrel system can pump out ten to fourteen thousand kegs a year,
so keep an eye out for local tap handles and, once they survive the
grand openings and exciting rush of the first few months, they
have plans to distribute cans and bottles throughout the Central
Coast and Ventura County.
It takes a lot of work to start a brewery, and even one that was
already up and running takes efforts to make it their own. The
Goughs aren’t alone. During my visit, Brendan’s mother was
planting flowers next to their stage for an intimate live music
venue, while manager Monica Duggan coordinated food trucks
for their grand opening weekend.
Friends were popping in and out to
offer construction services, as my
own Facebook feed shows my circle
of friends announcing their new
positions at Liquid Gravity. It truly is
a family-owned, local operation, and
that love comes through in everything
they do. I can’t wait to experience
the new brewery in its full glory, so,
hopefully, I’ll see you there, and we
can raise a pint to the newest addition
to the Central Coast brewing scene.
Also, can I get a ride home? I had far
too many Atomic Guavas, and these
flamingos in the bathroom are looking
at me funny. SLO LIFE
BRANT MYERS is a 14-year
veteran of the Central Coast
craft beer industry who
enjoys sharing his passion
with anyone who doesn’t
put an orange in their
hefeweizen.
94 | SLO LIFE MAGAZINE | FEB/MAR 2020