Issue link: https://www.e-digitaleditions.com/i/1077792
212 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 Director of Brewing Operations J.C. Hill and head brewer Andrew Rose spent the past few years perfecting mixed fermenta- tion brewing, which involves brewer's yeast, wild yeast and lactic acid bacteria to create bold, unusual flavors. Let the kitchen get some experience executing the food, and get our staff and diners used to thinking and talking about our mixed fermenta- tion beer," says Hill. That last point is the most important. The brewery portion of Yeast of Eden is devoted to a terroir-driven mixed fermentation process. (For those of us who aren't brewing geeks, that means Yeast of Eden relies on a symphony of brewer's yeast, wild yeast, and lactic acid bacteria to turn the ingredients into an alcoholic libation.) The process creates flavors that are nuanced and bold, crisp and tart, and sometimes a little funky. Hill and head brewer Andrew Rose have been tinkering with their mixed ferment recipes for two-and-a-half years. To date, Yeast of Eden is made in mega-batches in the 600-gallon tanks at Alvarado Street's brewery in Salinas. Once func- tional, Yeast of Eden will take on some, though not all, of the brand's production in its more agile 150-gallon tanks. "The Carmel facility is just another outlet for us to be creative and expand our offerings," says Hill. "The smaller system in Carmel allows us to