Summer is a perennial anthem that weaves through the South Bay all year long but traditionally settles in for some real time flavor around Memorial Day Weekend. With their tasting room set to open in about a month, the Dudes” Brewing Co. looks to invite local craft beer fans from the South Bay and beyond to taste their unique twist on the ancient art of making beer. With the keen eye of a mad scientist and flare for the culinary, The Dudes” bring a brewery to life that”s engineered to capture consistency and taste on a large scale. Building a brewery to match potential demand is no small feat and this summer The Dudes” get to show off their fruits of labor.
The Dudes” abide by a business model that is larger in capacity than any other brewery in the South Bay and have built a brewing process from the ground up that aims to hone in on quality and control. The mastermind behind The Dudes” and one-time partner at Strand Brewing Co. Jeff Parker literally drafted a brew house model on graph paper when the tanks arrived that would eventually lead to a very real and efficient system based on self-automation. Parker says, “Hats off to our control guy for taking a one dimensional line drawing and delivering us that” referring to a brewing process that is fully automated with the ability to monitor trends and minimize error from the bird”s eye view of a computer screen. When The Dudes” finally get their system running at capacity, their thirty-one fermenters could produce between fifty to sixty thousand barrels a year and is summed up nicely by Toby Humes, one of the owners at Dudes”, when he says, “If we get the demand, we can make the beer.”
Canning for six-pack pint cans begins this summer.
Without science, there is no beer. Parker began his journey toward beer making while sitting in an AP Chemistry class at Redondo Beach Union High School in 1989, he”s been home brewing ever since. With a culinary degree and commercial brewing experience gained while partners at Strand Brewing Co., he praises a brewing system that”s automated, “Helps with brewer safety…. A better peace of mind.” An ever key ingredient in beer is water. The Dudes” source water from the city of Torrance but then manipulate it so that a specific formula is created for their best online pokies beer styles according to Parker, “(We) Build it back up with salts, minerals, acids, buffers, to make brewing water.” Ultimately this helps add depth and flavor to their brewing process but also allows The Dudes” ease of execution if they should want to build another brewery somewhere else or contract one of their beers out to another brewery. The Dudes” have their own way of doing things that in no way reflects the freeloading Dude character in the movie The Big Lebowski but their styles of beer do exemplify a hint of non-conformity.
Currently, The Dudes” boast a portfolio of four starter beers, their Juicebox Series which is currently a winter seasonal blood orange beer, Grandma”s Pecan is an English style brown brewed with roasted pecans from Georgia, a Grinning Face Porter that tastes of toasted coconut, and a double IPA aptly named Double Trunk. Their Juicebox Series beer is influenced by seasonal fruit, in the winter it was Blood Oranges. In the summer The Dudes” plan on making a Prickly Pear IPA and during the fall a pomegranate style porter is in the works. Canning should begin sometime this summer with six-pack pint cans available in the South Bay and Los Angeles markets. By then The Dudes” plan to unveil an easy drining Kolsch beer in a can cleverly named Kolschtal Eddy that pays homage to the atmospheric dynamics of the South Bay”s notoriously gloomy June months.
Kolsch style beer by The Dudes”