Dry River’s eclectic, imtimate taproom is the product of reclaiming, repurposing, and reinventing. What started out as an abandoned fabric cutting operation, the taproom was stripped to the bones, sandblasted, ground, and polished. All of the doors, decor, tables, and bars were built by our Brewmaster using materials retrieved from the street, from dumpsters, and scrap piles in the neighborhood. Some of the wood dates back over 100 years and was reclaimed during the destruction of old industrial buildings under the old 6th street bridge.
The outside and windows are adorned with local succulents and the iconic, apocalyptic, barn door welcomes you to the scent of Palo Santo and the rich sounds of eccentric grooves coming through our vintage stereo system. The taproom’s small intimate atmosphere and communal tables invite conversation and making new friends. Sour and funky beer lovers, both local and visiting, intermingle to enjoy one our latest draft releases or a rare pouring of one of our dustiest bottles.
We take great pride in friendly customer service and foster the environment of community and equanimity. One of our greatest joys is to share a beer and a great conversation with our amazing customers who have all contributed to the growing Dry River Family. Come experience our cozy taproom and the wonderful, beer loving humans who visit it, you may get lucky and get a peak into the barrel room.
The Barrel Room Passing through a huge reclaimed wood door, one enters the place where all of the magic happens: The Barrel Room. One key attribute which differentiates us from other local breweries is our dedication to fermentation in Oak barrels and Foeders. The journey of our beer passes through progressively smaller wine barrels over a period of years, enduring various strains of yeasts and bacteria. This long process produces dry, tart, mature beers, which are later blended to produce our final products.
Each oak cask in our barrel farm contains a unique micro-biological universe, which dramatically shapes the final qualities of the beer. Every barrel has a unique name, history, and pedigree. Each barrel creates different flavors and character. Used barrels are sourced from small, bio-dynamic, California wineries as well as from premium US distilleries.
Many of our yeasts and bacteria employed for fermentation were harvested by our Brewmaster in various exotic locations including Brasil, Alaska, and Boyle Heights. These wild yeasts work in conjunction with classic Belgian/French/German yeasts strains to produce completely unique beers which bridge the gap between fine wine and beer.