Q: When is your Taproom open?A: Everyday! Click HERE for all operating hours.
Q: What are your Covid-19 protocols?A: We are currently requiring all guests & staff to wear face coverings when in the Tasting Room (unless sitting at their table). Click HERE for all Covid-19 updates.
Q: Is everything gluten free?A: Yes! And it's celiac safe, meaning our products have never touched gluten & the yeast we use is gluten free.
Q: Do we ever use sulfites?A: Sometimes — only in our ciders & some bottles. Sulfites are never used in our Jun Kombuchas.
Q: How long does the fermentation process take?A: Our shortest fermentations (Jun, draft mead, lower abv. products) take 4 weeks minimum, while our specialty batches take at least 6 months, and may even be aged for several years.
Q: Do I have to refrigerate Apiary products?A: Everything can be transported unrefrigerated for a few days maximum, but should be stored in a refrigerator. Jun is the most vulnerable product & will continue to ferment/over carbonate, making it overly sour if stored at room temperature. All growlers should be refrigerated & consumed as soon as possible for best results, but can stay good for months. In other words, they don't oxidize & become 'stale' tasting as easily as beer growlers.
Q: Do you wholesale? How much does it cost? Who do I talk to?A: Yes! Most kegs are $120, cans are $4 each, and bottles are typically ½ the retail price. Pickup at our taproom is the prefered, we don’t deliver to may areas yet (working on it!). For more information, please visit our wholesale page ~ online orders will be available soon!
Q: Do you retail kegs to individuals? How much does it cost? Who do I talk to?A: Yes! Most stuff is available in kegs to individuals, unless it's a type of batch that's hard for us to make more of it (high abv,. barrel aged, etc.) 5gal Keg pricing starts at $150 with $20 tap rentals and are available for week long rentals. A credit card is kept on file to ensure keg returns. To order a keg, please stop by our Taproom or call (805) 684-6216 to see what's available.
Q: Do you reserve tables for large parties? Or open open early?A: We do not usually reserve tables because our tasting room space is so small. If you know you are coming in with a large party, please let us know with a call or email and we will let the bartender know you are coming so he/she is prepared. We’re also happy to open early if it’s a very large party, as long as it works for the bartender who is working that day.
Q: Are children allowed in the tasting room?A: Yes!
Q: Are dogs allowed in the tasting room?A: Yes! Dogs are always welcome, but MUST BE ON LEASH.
Q: What’s the difference between Mead and Cider?A: 1. Mead is alcohol made from honey. More specifically honey, water and fermented with a beer or wine yeast. In our case at the Apiary, we only use local honey from a few select beekeepers. We use a variety of wine and champagne yeasts, which we get from a brew supplier online. We are 100% gluten free. We adhere to a high standard for a gluten free process to be accommodating of people with celiac.
- Cider is alcohol made from apples. More specifically, crushed and pressed apples into juice with yeast “pitched” into the liquid and fermented for a period of time. In our case at the Apiary, we only ever use Organic apples, specifically sourced from the largest apple orchard in Southern California, “Cuyama Orchards.” All of our ciders are always organic.
- Jun (Hard Kombucha made from honey) is technically a low alcohol mead made in a very similar way to kombucha, except kombucha is made from white sugar and black tea, whereas Jun is made from honey and green tea. In our case at the Apiary, we only use organic honey and organic jasmine green tea when fermenting our Jun culture.
A: For our first 4 years in business we worked exclusively with local beekeepers! When the pandemic hit we had trouble continuing to souse local only, so we now buy most of our honey from 2 wholesalers: Dutch Gold, and Glory Bee. We still buy from local beekeepers for specialty 1-off batches. Tap HERE to see some of our local bee keepers.
Q: Where do you get apples around here? Don’t apples only grow in cold climates?
Q: How big are your batches?A: We mostly ferment in 60-gallon stainless steel tanks/fermenters, and 60 gallon wine barrels. For cider we usually ferment in larger batches since we press apples in bulk in season just like a winery.
Q: What kind of alcohol license do you have?A: We have an 0-2 license, also known as a wine manufacturer license, which essentially means that we make beverages that fall under the wine category and then we can sell them in a tasting room, or packaged for retail or wholesale. Because of this licence, we cannot retail other people’s alcoholic beverages or beer.
Q: How do you get the alcohol content if the Jun to be so high?
A: We ferment Jun following a standard kombucha brewing process, then blend it with a higher alcohol honey fermentation made with a champagne yeast strain.