Everyone’s suddenly howling about how “local” their ingredients are. Local kale! Home-grown beets. Backyard bacon (is this even safe?). In the midst of all this locovore chatter, I quietly choose to drink. My new spring beer of choice? Libertine’s Morro Rock Saison, which is perfectly tart, super refreshing, and oh-so-local it cannot and will not be outdone. Made with seawater from Morro Bay, volcanic rock from historic Morro Rock, hops grown at their seaside brewery—oh, and the onsite wild yeast Libertine is known for—this beer simply wins. I mean, it’s not really a competition, but someone has to.
• Libertine's Morro Rock Saison—Call brewery for price and availability, 772-0700; 801 Embarcadero, Morro Bay.
This earthy, creamy, and dark American black ale is on the road to Stout Town, but instead veers off through the San Rafael Mountain Range where Big Cone Douglas Firs rustle in the breeze. Malty and delicate, floral and resinous, it is the perfect antidote for spring pale ale fatigue. And no—zero pinecones were harmed in the making of this beer.
• Figueroa Mountain’s Big Cone American Black Ale—About $6 for a pint; 1462 E. Grand Ave., Arroyo Grande.
Hayley Thomas does not condone double-fisting beers at firstname.lastname@example.org.