Craft beers from more than 40 breweries are set to be served during this year’s Lagerville Beer Fest in Buellton. The popular festival—which also features food vendors and live entertainment—takes place on Saturday, April 9, at Figueroa Mountain Brewing Co., where it originated in 2018.
To celebrate the return of the event, after its two-year absence due to the pandemic, Figueroa Mountain’s Brewmaster, Kevin Ashford, co-developed a brand new original beer based on Czech-style dark lagers. The libation is appropriately named Lagerville, which will be available at the fest, as well as in a limited release (four 16-ounce cans per pack) at some outlets throughout the Central Coast.
Ashford has been hard at work preparing for the festival but took some time to open up over email about this year’s planned festivities, his nine-year career at Figueroa Mountain Brewing Co., and the new beer he helped create.
Sun: In your opinion, what makes your newly produced Czech-style lager the perfect beer to help commemorate this year’s Lagerville Beer Fest?
Ashford: We are seeing a wonderful resurgence of lager beer within the industry right now. That, and a desire to explore them more from our customers near and far. Czech-style lagers seem to be having a moment particularly. We felt that the festival would draw a wide variety of lagers but expect many of them will be pale through amber in color. We felt it would be great to offer a sessionable, Czech-style dark lager with a focus on Czech-grown ingredients—Pilsner malt, Bohemian dark malt, Czech CaraBohemian, Saaz/Kazbek hops—and brewing methods.
Sun: How would you describe your collaboration with Enegren Brewing and Urban Roots Beer while co-creating the new lager?
Ashford: Enegren and Urban Roots are excellent lager brewers. We knew that sharing ideas and brewing philosophy would really create an amazing beer. Enegren helped us step out of our comfort zone during the mashing of the brew by encouraging us to use dark grain in a step known as decoction. During this step, part of the mash—which is usually only heated to around 160 degrees—is boiled. We had always feared we would be extracting too much astringency from the dark grains, but Enegren helped us get over that fear! Peter at Urban Roots makes some of the best Czech-style lagers I have ever had, his contribution in timing of hop additions was crucial to the success of this beer.
Sun: What’s the origin story behind the Lagerville Festival? And how would you describe your involvement with the event over the years?
Ashford: Lagerville was the brainchild of our founder, Jaime Dietenhofer. We had a discussion in 2016 about a “lager only” beer festival that would focus on bringing together California breweries with some great lager brewers from out of state, and even out of country. That came to fruition in 2018 at our first annual Lagerville. We focused on brewers that we had strong relationships with that had some great lager beers available and it has grown from there. We had such a great time and hosted about 25 breweries that year. It was a great, intimate festival that had lager fans rally on common ground. 2019 grew significantly as the events team put even more effort and time into the festival. I unfortunately could not attend that year as I was on a trip with my girlfriend who became my fiancée—who is now my wife! I heard such great feedback from the festivalgoers and vendors. We learned a ton and are planning to make this year’s even better.
Sun: After having the festival stay dormant for the past two years due to the pandemic, what are some aspects of the 2022 event that you are most looking forward to?
Ashford: 2020/2021 threw us all for a loop, and we are really looking forward to getting together with everyone and celebrating great lager beers. This year’s festival will have more out-of-state and out-of-country breweries than ever before. Figueroa Mountain festivals and events have a comforting feeling to them. Great food, great music, great fun, and, of course, great beers.
Sun: What do you love the most about working as Figueroa Mountain Brewing Co.’s brewmaster? And how would you describe a typical day at work for you?
Ashford: What I love about my job the most is there is always something interesting happening. No day feels like another when there are so many brews, filters, ingredients, recipes, packaging, and everything in between going on. A day could be very smooth and rewarding, or you could be in the wastewater sump for hours wondering what you are doing with your life. You could be sharing beer and stories at a beer dinner at an amazing restaurant, or you could be breaking apart a pipe that is clogged on a roof in the 110 degree Buellton sun. … No day is typical and once you get the hang of that, you are off and running.
Arts Editor Caleb Wiseblood also works under a Sun of sorts. Send comments to cwiseblood@santamariasun.com.
This article appears in Mar 24-31, 2022.
