Since filling the first barrels in the fall of 2015, Helix Brewing Co. founder Cameron Ball has wanted to open a sour-only side of the brewery. On Saturday, that plan becomes reality in La Mesa.
“The expansion adds 3,000 square feet of barrel storage, and a 28-tap tasting room space next door to Helix familiar,” says Ball.
The space, named Sourworx, has a capacity of around 350 barrels. Currently, about 130 wine barrels are either aging or ready for refill.
“All beers are true 100% barrel-fermented sour beers, not kettle sours,” says Ball. “We will open with 12 various sours on tap, ranging from golden sours, red sours, and dark sours, including fruited sours. Some of these 12 sours are true spontaneous sours, fermented from whatever was in the barrel when we got it from the winery.” Two beers that will be on tap were made solely from local San Pasqual Winery barrels.
Sourworx’s grand opening is this Saturday from noon to 10 p.m., with limited beer available to-go in 32oz growlers. The event is unticketed, and there will be a food truck and live music.