Named in homage to Riverside, California's turn-of-the-century citrus packinghouses, this microbrewery handcrafts four year-round beers. The easy-drinking Bell Tower Blonde pairs perfectly with a summer day. The Heritage Pale Ale and the Riley's Red Ale round out the year-round offerings. Besides the core four, the brewery creates an ever-expanding series of IPAs, as well as several specialty and seasonal libations. Inside Packinghouse's tasting room, bartenders pour pints of each day's available brews, which are also available to take home by the bottle and growler.
Beer is everywhere within Wicks Brewing Company. Barrels of the brewery's own craft creations greet customers alongside rotating taps from other local craft breweries. Six Brew on Premise stations let visitors create their own beers or soft drinks using supplied recipes or something out of the imagination. Aside from beer, Wicks Brewing houses a fully fledged restaurant, which also serves homemade root-beer on tap.
The combination of homemade thin-crust dough, house-made sauce, and eclectic ingredients helped net Oggi’s Pizza & Brewing Co. a gig as the official pizza for the Anaheim Ducks. At the chain's more than 15 locations, much more than pizza is served: the extensive menu brims with crisp salads, pastas, burgers, sandwiches, and wings. Additionally, Oggi’s brews its own beer, serving libations as fresh as laps from the vat and winning the title of Champion Small Brewing Company at the World Beer Cup in 2004. In between swigs of beer, patrons can catch sports games or competitive news broadcasts on one of the eatery's flat-screen TVs.
The owners of Corona Pumpkin Farm weren?t setting out to build a business in the fall of 2009. They just wanted to cultivate fresh, healthy produce for their family. So they began sowing seeds in box gardens, nourishing the soil with compost from chickens that also bore fresh eggs, and the occasional golden one. Eventually, the chickens? bounty outgrew the boxed gardens, and the humble family endeavor flourished into Corona Pumpkin Farm, which sits atop more than an acre of land. Now the farmers nurture more than 50 types of pumpkins for eating and carving, as well as a cornucopia of fruits and veggies that includes three types of corn and pick-your-own boysenberries. Along with the produce, they raise chickens and turkeys for meat, gather eggs from the coop, and sometimes barter with neighbors for beef and pork.
To show their respect for Mother Nature and their own health, they prefer to use organic solutions first, avoiding chemicals on their garden grub whenever possible. But visitors don?t flock to the farm just for the fresh, healthy fare; they come to pick their own pumpkins, meander through the 10-foot-high stalks that fill a half-acre corn maze, and enjoy other seasonal activities, such as cuddling baby chicks, zooming down an inflatable slide, painting pumpkins, and crafting personalized trick-or-treat bags.
Inland Empire Brewing Company formed in 2007 when three good friends?all home brewers at the time?happened upon a deal for used brewing equipment. Not willing to let the chance pass, they decided to seize the opportunity, and two years later, officially opened their doors for business. Today, the Inland Empire Brewing Company supplies suds at more than 40 locations. Its Victoria American strong ale?named after the avenue where its hand-zested oranges reside in Riverside?has garnered award-winning attention.
Sergeant Marcus Cole became a proud member of the US Air Force at 26. But as he approached retirement age in 2009, he began considering other, more grounded careers—like brewing. During his last few years of service, he reported for duty from 9 to 5 every day, then spent nights brewing beer in an industrial space a half-mile from his reserve base.
Though technically a nanobrewery—so named for the small batches it yields—Cole's Kat Daddy Brewery showcases more than 10 original craft beers. His regular, cask, and nitro pours include the thrice-hopped Bald Headed Vulture IPA and a porter made with 100% unsulfured molasses. Besides the Kat Daddy tasting room, open every Friday and Saturday, Marcus sells his brews at locations such as restaurants and hotels and in person at various beer festivals.