Oak-aged sour ales in a Victorian-styled barrel room — the most specialised brewery in the Inland Empire.
Sour Cellars does one thing that nobody else in the region does at this level: Belgian-inspired, mixed-culture sour beer, aged in more than a hundred oak barrels in an industrial park on 9th Street.
The tasting room is deliberately unlike every other taproom in the district — the brewery styles it as a Victorian parlour, low-lit and quiet, built around the glass rather than the crowd. Alongside the sours it pours clean beers, fruit wines, mead and makgeolli, a Korean rice wine, which is not a list you will find anywhere else in the city.
Sour beer is wine-adjacent by nature, and this room is the closest thing the modern city has to the tasting cellars it was once covered in.
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