Diedra Amaya, Author at Bay Area Brewing

Why Are We Brewing Oktoberfest in July?

Did you smell that sweet, bready aroma drifting around Bay Area Brewing Company yesterday? That wasn’t bread in the oven. That was Oktoberfest in the making. Yes, we know it’s July. That is exactly the point. Oktoberfest beer is not something you rush onto tap two weeks before fall and hope for the best. A traditional Oktoberfest is a Märzen lager, and Märzen takes time. What Is a Märzen? The word Märzen comes from the German word März, meaning March. Before modern refrigeration, Bavarian brewers had a problem: warm-weather brewing was risky. Heat made beer harder to ferment cleanly, and open-flame brewing also increased fire danger. Because of that, brewing was historically restricted during the warmer months. So brewers made their final strong batch in March, then stored it in cool caves and cellars through the summer. That beer slowly matured until fall, when it was ready for harvest celebrations and, eventually, Oktoberfest. That is where the tradition comes from: brew it early, store it cold, and let time do the work. Why Are We Brewing It in July? Modern breweries have refrigeration, but great lager still cannot be rushed. After fermentation, our Oktoberfest needs weeks of cold conditioning, called lagering. During that time, the beer becomes smoother, cleaner, clearer, and more balanced. That rich malt character, crisp finish, and smooth drinkability people expect from Oktoberfest comes from patience. So if we want it ready for fall, we brew it now. Why Is Oktoberfest Mostly Celebrated in September? Oktoberfest began in 1810 as a celebration of the royal wedding of Crown Prince Ludwig of Bavaria and Princess Therese of Saxe-Hildburghausen. The original celebration took place in October, but over time the festival shifted earlier because September weather in Bavaria is more comfortable for outdoor celebrating. Warmer days, longer daylight, and better festival conditions made September the better fit. The name stayed, even though most of the party moved earlier. Rockport Has Something Special Rockport is blessed to have a traditional small-batch brewery willing to brew beer the slow way. At Bay Area Brewing Company, we do not just chase fast taproom turnover. We brew small batches with intention, give traditional styles the time they deserve, and let the beer become what it is supposed to be. That sweet aroma yesterday was the start of something that will not be ready tomorrow. And that is a good thing. Because when Oktoberfest season arrives, your first pint will have started months earlier with malt, patience, cold storage, and a little bit of Bavarian history brewed right here in Rockport. Traditional beer. Small-batch patience. Rockport brewed. Cheers! Diedra & Will

How Much Water Does a Nano Brewery Really Use?

Bay Area Brewing Company’s Commitment to Water Quality, Conservation, and the Coastal Bend Community When many people hear the word brewery, they picture large industrial buildings using massive amounts of water every day. That image may fit some national production breweries, but Bay Area Brewing Company in Rockport, Texas operates on a much smaller scale. As a veteran and family owned nano craft brewery serving the Coastal Bend community, we believe transparency matters. With ongoing Stage 3 water concerns across Rockport and surrounding areas, we understand why residents are asking questions about water use and conservation. The truth is that our brewery uses far less water than most people assume. Our goal is not only to brew quality craft beer, but to do it responsibly while respecting our community and the unique coastal estuary environment we all share. Small Batch Brewing Means Small Batch Responsibility Bay Area Brewing Company currently brews on a 2 BBL nano brewing system. One BBL, or barrel, equals 31 gallons of beer. That means a full batch on our current system produces about 62 gallons before normal brewing losses occur. From January 2025 through April 2026, Bay Area Brewing Company brewed approximately 2,897 gallons of beer total. That production includes nearly 35 beer styles brewed for our taproom and local customers. Compared to large production breweries, that amount is extremely small. Even while operating a public taproom, hosting events, serving guests, cleaning brewing equipment, and brewing beer, our monthly water usage generally ranges between approximately 3,000 and 6,000 gallons per month. For perspective, many Texas households use between 6,000 and 12,000 gallons of water monthly depending on lawn irrigation, laundry, showers, dishwashing, pools, and outdoor watering. During peak summer months, some residential irrigation systems alone can exceed our brewery’s total monthly water usage. That surprises many people. Understanding Brewing Losses One common misconception is that breweries waste huge amounts of water and beer during production. In reality, some product loss is simply part of the brewing process itself. For every 1 BBL, or 31 gallons brewed, approximately 1.5 to 3 gallons may remain trapped within wet grain, evaporate during the boil, condense during brewing, or remain inside valves, hoses, and equipment during transfers. These are normal production losses that occur in breweries of every size. At Bay Area Brewing Company, we monitor those losses closely because small batch brewing allows us to pay attention to every gallon. Our goal is always to maximize what becomes finished beer while minimizing unnecessary waste throughout the process. “We designed our brewery to stay intentional and manageable,” says Brewer Will. “Efficiency and conservation have always been part of the plan.” Water Is the Backbone of Great Beer Beer is made up mostly of water, which means water quality directly affects the final product in the glass. That is why Bay Area Brewing Company invested in a reverse osmosis water filtration system. The reverse osmosis system removes excess minerals, chlorine, and impurities from the local water supply. Starting with clean water allows Brewer Will to rebuild water chemistry specifically for each beer style. Different beers require different mineral profiles. A crisp lager requires softer water than a hop forward IPA or a rich German style bock. Before brewing even begins, water is heated to strike temperature, tested, adjusted, and balanced before a single grain enters the mash tun. “Water is the backbone of every beer here,” Brewer Will explains. “That is why we took the extra step to invest in proper filtration to give people the cleanest and best tasting beer possible.” “I fill the tank the day before brewing,” he says. “The next morning I heat the water to strike temperature, check the water chemistry, make any adjustments needed for the beer style, and then it is time to mash in.” That level of attention is one of the biggest differences between mass produced beer and carefully crafted small batch brewing. Thinking Beyond the Brew Kettle Water conservation does not stop once brewing is complete. For each 2 BBL batch brewed at Bay Area Brewing Company, approximately 60 to 120 gallons of fresh potable water currently moves through the cold crash process to help cool beer temperatures from approximately 160 degrees down to around 80 degrees. Rather than simply discarding that water, we currently redirect much of it toward landscaping whenever possible. We are also actively exploring better ways to recover and reuse that water in the future. One idea currently being researched is a 250 gallon storage tank capable of safely holding high temperature water while allowing it to cool naturally for later reuse. Even small improvements matter. Bay Area Brewing Company also uses environmentally conscious cleaning products designed to effectively sanitize brewing equipment while reducing unnecessarily harsh wastewater discharge whenever possible. Responsible wastewater management is especially important to us because we operate on a septic system. “We are not trying to become a giant industrial brewery,” says Brewer Will. “We want to stay intentional, local, and responsible.” Growing Responsibly for the Future As Bay Area Brewing Company continues to grow, we are exploring a future upgrade from our current 2 BBL brewing system to a modest 5 BBL system. At first glance, that may sound like a major increase in production. In reality, the goal is efficiency rather than mass production. A larger brewing system would allow us to brew less frequently while maintaining our small batch philosophy. Fewer brew days can reduce repeated heating cycles, cleaning cycles, sanitizing processes, and water transfers associated with multiple smaller batches. Even with a future 5 BBL system, Bay Area Brewing Company would still remain a nano scale brewery focused primarily on serving our local taproom and surrounding community. We are not trying to become a factory production brewery. Our goal is to continue improving quality, efficiency, and consistency while remaining responsible stewards of the resources available to us. A Responsibility to the Coastal Bend The Coastal Bend is not just where we operate. It is our home. Our

From Our Family to Yours: Two Years of Making Rockport “Brewtiful!”

Two years ago, Bay Area Brewing Company was still a dream fermenting in our hearts. Today, it’s a living, breathing, laughter-filled space made possible by you. Our supporters. Our regulars. Our community. The people who believed in us, showed up for us, and carried us forward, sometimes without even realizing how much it mattered. From day one, our vision was simple: create the kind of place we’d want to take our own family. A spot where great craft beer meets genuine hospitality, where kids can laugh, pets can lounge, and everyone feels welcome at the table. Will pours his heart into every batch of beer, and together we pour our souls into making Bay Area Brewing Company community-forward, family-friendly, pet-friendly, and judgment-free. No pretension, just good people and good beer. 🍺 In January 2024, we spotted what many might have overlooked: the little gem at 525 West Market Street. We saw potential. We saw possibility. We saw a welcoming gateway into Rockport and we hopped (yes, hopped) on it. What followed was a whirlwind of long days, late nights, learning curves, and leap of faith moments. And every time we wondered if we’d need to cap what we were offering… something happened. A kind word. A packed event. A new collaboration. A reminder that this community had our backs. Opening a brewery during challenging economic times wasn’t easy. Asking people to enjoy craft beer, something that can feel like a luxury these days, took trust. And you trusted us. That trust has been the yeast that keeps us rising. 🍻 We also want to give a massive shout-out to the incredible musicians, artists, chefs, creatives, and entertainers who have shared their talents and personalities with us. You didn’t just perform here, you helped shape the soul of this place. As we head into March and renew our TABC license, we’re excited (and grateful!) to look forward to at least two more years of making Rockport brewtiful. And we couldn’t do it without our amazing staff, people who believe in what we’re building and show up every day like family. Because that’s what we are here: one big, happy Bay Area Brewing Company family. From the bottom of our hearts, thank you for believing, supporting, and lifting us up. Here’s to what’s been brewing… and what’s still to come. 🐓 Spur says: “Y’all really know how to ruffle the right feathers, I’ve sampled the vibes. Five outta five clucks… best flock ever!” Cheers! Diedra & Will 🍺

What Are IBUs in Craft Beers? (And Why They Don’t Tell the Whole Story)

If you’ve ever scanned a craft beer menu and wondered what IBU means, you’re not alone. IBU stands for International Bitterness Units, and it measures the perceived bitterness in beer. Among craft beer drinkers, especially IPA fans, IBUs are a popular topic because bitterness is often associated with bold flavor, hop character, and style identity. But here’s the important part: IBUs don’t tell the whole story. What IBUs Actually Measure IBUs measure bitterness created during the boil, based on the amount of alpha acids released from hops when they are heated. These alpha acids come from the yellow, resin rich center of the hop cone called lupulin. The higher the alpha acid content and the longer hops are boiled, the higher the IBU number. Because of this, IBUs mainly reflect early hop additions, not everything that happens later in the brewing process. Low IBU Does NOT Mean Low Hops One of the biggest myths in craft beer is that low IBU equals low hop usage. That’s simply not true. Techniques like late hopping, whirlpool hopping, and dry hopping add huge amounts of hop aroma and flavor, but they contribute little to no bitterness, so they do not increase IBUs. This means a beer can be packed with hops and still show a modest IBU number on paper. As Head Brewer Willie puts it, “Dry hopping of any sort is not calculated in the IBUs, it’s flavoring.” Why IBUs Still Matter IBUs are still an essential tool in brewing. They help brewers balance sweetness from malt, meet style guidelines, and create the bitterness IPA drinkers love. Bitterness can also come in small amounts from malt and other ingredients, not just hops. The Bay Area Brewing Company Approach At Bay Area Brewing Company, Head Brewer Willie focuses on flavor, balance, and drinkability, not chasing extreme numbers. Some of our IPAs have higher IBUs, and some don’t—but every beer is crafted to style and designed to be approachable. IBUs are helpful, but how and when hops are used matters just as much. 👉 For a deeper technical dive into IBUs, we recommend this well-researched industry article as an in-depth reference. International Bitterness Units (IBUs) | The Oxford Companion to Beer | Craft Beer & Brewing https://share.google/7vhlgqJuzN0kpG9Dk Bottom line: Don’t judge an IPA by IBUs alone. Flavor lives beyond the boil. 🍻 Cheers! Will & Diedra Amaya, owners, US Navy Retired

Thank You, Rockport: Food, Friends, and Flavor at Bay Area Brewing Company

Oct. 11, 2025 Masshole Lobster Truck serving seafood all day and Rockport Cajun Live at Bay Area Brewing Company.

What a Day! Thank You from Bay Area Brewing Company

Tryocie & Diedra prepare donation checks to be hand delivered by Troycie on Sunday following the fundraising festivities.

Why We’re Clear About Gluten:

How Bay Area Brewing Company Uses Science to Keep It Smooth Brewed Beautiful. Made to Be Gentle. Beer should make you feel good—not bloated, foggy, or weighed down. That’s why at Bay Area Brewing Company, we’re serious about making craft beer that’s full of flavor but lighter on your system. We use a special product called Clear Enzyme from CellarScience to reduce gluten in our brews and create a cleaner, brighter final pour. But how did it all start? Let’s tap into that story. ⸻ Brewer Will’s Reason to Reduce Brewer Will didn’t just pick up Clear Enzyme because it was trendy—he had a personal reason. He shares: “A brewery in Richmond, VA—Final Gravity—used a similar enzyme. They had a 2BBL system like ours, and I always admired their product. I told my wife I was going to start using this enzyme, and she was excited because she has sensitivities to gluten. That meant she could comfortably sample my brews. Overall, I just wanted a better-presenting product.” While Will initially focused on clarity, he realized this small change could make a big impact—on beer lovers with gluten issues and on his own family. ⸻ How Clear Enzyme Works Clear Enzyme is a clarifying agent that helps break down proteins—including gluten. It’s added during fermentation, and while it’s tasteless, it helps solid particles (called “solids in suspension”) fall to the bottom of the tank. That means clearer beer, fewer floaties, and a more beautiful pint. “It’s a tasteless process, mostly for appearance,” Will explains. “Whatever solids are in suspension are reduced. With this enzyme, the solids drop to the bottom and get removed.” The bonus? That protein breakdown helps reduce gluten levels too—without changing the beer’s flavor or character. ⸻ Gluten Reduced ≠ Gluten Free Here’s the key difference: • Gluten Reduced = Made with traditional gluten grains (like barley), but processed to break down the gluten. Usually safe for people with sensitivity—but not guaranteed safe for Celiac disease. • Gluten Free = Made without any gluten grains at all. Safe for people with Celiac. We label our beers gluten reduced, and we’re proud to offer options for those who usually avoid beer entirely. Will adds: “Because of the reducing enzyme, these beers are lighter and easier to drink and digest. That encourages people to enjoy it—and hopefully want another!” ⸻ Which Beers Get the Enzyme? Almost all of them! Except one: “We use the enzyme in all our beers except for Jefe Hefeweizen,” says Will. “That one’s brewed traditionally to preserve its full-body and signature cloudiness.” For the rest of our lineup—think Coastline Lager, Blonde Ale, Amberfest, and more—the enzyme does double duty: boosts beauty and reduces belly blues. ⸻ A Beer That Feels Better Some of our favorite customer stories come from people rediscovering beer because of our gluten-reduced brews. “We’ve had several customers express their satisfaction and gratitude,” Will shares. “A regular friend of ours, Keith, comes in with his family and enjoys a couple beers without feeling tired or bloated. He finally has a favorite beer he looks forward to.” That’s why we keep doing what we do. ⸻ From the Tank to the Tap—It’s About Love Brewer Will may not have started this for the enzyme’s gluten benefits—but he’s proud of how far it’s come. His wife was the first to celebrate this brewing decision: “She was impressed by the gluten friendliness and wanted to be sure to share that with enthusiasts and hopportunists alike.” We couldn’t agree more. ⸻ Final Sip At Bay Area Brewing Company, we believe everyone deserves a seat at the taproom table. Our gluten-reduced beers are crisp, clear, and crafted with care. Whether you’re here for the hops, the hangouts, or the health-conscious options—we’ve got you covered. Gluten reduced. Flavor full. That’s how we raise the bar and the pint. 🍻 Cheers, Diedra Amaya

Sip, Savor & Celebrate: Brewing Community at the Texas Maritime Museum’s Festival of Wine & Food

Bay Area Brewing Company Proudly Supports Maritime Heritage in Rockport, Texas Rockport, Texas – May 24, 2025 – At Bay Area Brewing Company, we believe in the power of community and the importance of preserving our rich maritime history. As a veteran-owned and family-managed brewery, we’re honored to support the Texas Maritime Museum (TMM) in its mission to educate, curate, and preserve Texas’ maritime legacy. The Texas Maritime Museum, officially designated as the State Maritime Museum of Texas in 1987, has been a cornerstone of Rockport’s cultural landscape since its inception in the late 1970s during the Rockport Seafair Festival. Over the years, it has grown to host over 14,000 visitors annually, offering engaging exhibits and educational programs that delve into the state’s seafaring past. One of the museum’s key fundraising events is the annual Rockport Festival of Wine & Food. This vibrant festival brings together local businesses, artisans, and community members to celebrate the region’s culinary delights while supporting the museum’s ongoing efforts. Proceeds from the event directly contribute to the museum’s exhibitions, educational initiatives, and conservation projects. This year, we were thrilled to participate again in the festival, sharing our craft beers with attendees and engaging in the community spirit that defines Rockport. Below is our heartfelt thank-you letter to the Texas Maritime Museum and all those who made the event a success. •Thank You • To the TMM Board of Directors, Staff, and Friends, From the bottom of our hearts—thank you for inviting Bay Area Brewing Company back for another year of supporting the Texas Maritime Museum. It was an honor to participate and pour our craft at this special event. We are proud to stand with the museum in its mission and are grateful to be a small part of such a meaningful local tradition. This year, we served 145 branded glasses and poured 47 gallons of beer to an enthusiastic crowd. One of the most rewarding parts of the weekend was leading three exclusive beer and snack pairings with 15 attendees each—45 guests total—who enjoyed a curated and interactive experience that helped showcase the creativity and community spirit behind our brewery. Thanks to our talented concert photographer, Cassandra, we captured some beautiful moments we’ll be sharing with the museum and on our channels. These images perfectly reflect the energy and excitement of the weekend. We’d also love to be considered in the future to provide canned beer for performers to enjoy after their sets or to take with them as a thank-you. We’d be happy to coordinate this in advance as part of next year’s vendor offerings. While the numbers were slightly lower than last year, the meaningful interactions, growing interest in our pairings, and community support made this event a true success. We are proud to support the Texas Maritime Museum and look forward to future collaborations. Cheers, Bay Area Brewing Company: “Making Rockport Brewtiful” www.bayareabrewingco.com We invite everyone to visit the Texas Maritime Museum and explore the rich maritime history that shapes our coastal community. Your support helps ensure that future generations can learn from and appreciate our seafaring heritage. For more information on the Texas Maritime Museum and its events, visit texasmaritimemuseum.org. to Team BABCO: Will & Diedra, Celina, Nancy, Stephanie, Virgil, Chad & Shiloh Mitchell, Tim & Mary Kay and Elena. We are incredibly grateful for the opportunity to return and participate in this year’s Texas Maritime Museum event. It was an honor to represent Bay Area Brewing Company again and continue contributing to a cause that means so much to our community. Most importantly, we want to thank every single one of our volunteers and staff—it makes for a long day, and your support, enthusiasm, and ability to show up with both professionalism and fun truly defined who we are to the attendees. We couldn’t do this without you. ~Bay Area Brewing Company Diedra Amaya, co-owner

Bay Area Brewing Company’s Fresh Brew FAQ – Vol. 1

Let’s Talk Water: The Unsung Hero of Great Beer When you think of craft beer, your mind probably jumps to hops, malts, or that perfect pour—but the real foundation of a quality brew is water. At Bay Area Brewing Company, we’re proud to say we treat our water like our most essential ingredient—because it is. Why Water Matters Beer is about 90-95% water, so it’s no surprise that its quality directly affects the final product. The taste, clarity, mouthfeel, and even fermentation are all influenced by water chemistry. That’s why sourcing, testing, and filtering our water is non-negotiable. As Brewer Will puts it: “Water is the backbone of every beer here. That’s why we took the extra step to invest in a proper filtration system—to give you the best, cleanest beers you can drink. That’s what separates a good craft brewery from a great one.” Local Water + Reverse Osmosis = A Better Brew We use Rockport’s local water supply, but we don’t stop there. Hidden in a closet at the brewery is our not-so-secret weapon: a professional reverse osmosis (RO) filtration system. This technology strips out minerals, chlorine, and impurities, leaving behind pure, neutral water. Let’s just say it’s as good as—or maybe better than—that ice water you pick up from a popular nationwide coffee chain we won’t name. (You know the one.) Why Reverse Osmosis? • Control: RO gives us a clean slate to work from. We can build our water profile to match any beer style, from a crisp pilsner to a rich stout. • Consistency: Clean water equals consistent beer. Every time. • Purity: RO eliminates off-flavors caused by chemical residues or mineral imbalance. Water Testing + Adjusting = Brewing Precision Before a single grain touches the mash tun, we calculate and test the water. Using digital meters and water profile calculators, we measure: • pH • Chloride, sulfate, and alkalinity levels Brewer Will walks us through his process: “I fill the water tank the day before brew day so it’s ready to go. The next morning, I heat it to strike temperature—that’s the temp we mash in at. Then I test it before adding any salt additions. I make any needed adjustments to the water profile based on the beer style, and only then is it time to mash in.” Different beer styles need different water chemistry: • Hoppy beers prefer sulfate-rich water to enhance bitterness. • Malty styles lean on chlorides for a rounder mouthfeel. • Light lagers demand soft, low-mineral water to stay crisp and clean. “I do adjust the water profiles for each beer as needed,” Will adds. “That precision is part of what keeps every batch true to style and tasting great.” Thank you for supporting our small family veteran owned business! Diedra Amaya, owner Got questions or topics you want us to explore? Drop them in the comments or message us—this blog is brewed for you.

Wild Hops, Fresh Pours, and One Spirited Rooster; Meet Bay Area Brewing Company’s Wild Hops Ale

What do you get when you mix fresh hops from North Dakota, a curious rooster named Spur, and a brewer on a mission? You get Wild Hops Ale—our latest farm-to-pint creation straight from Rockport, TX Craft Brewery, Bay Area Brewing Company. This brew is a special one. Why? Because it’s made with wild hops grown and harvested by Bob Landman of Logan Center Hops in Northwood, ND. By sourcing directly from Bob, we support a small business and cut out the middleman. “The benefit, besides supporting the farmer, is that we’re getting hops from the most recent harvest year,” Brewer Will explains. “A lot of distributors are selling hops that are 2 to 3 years old. Freshness really matters.” Wild hops come with a surprise twist. “You don’t always know what flavors you’re going to get,” says Will. “The aroma from the May 14th brew reminds me of herbal tea and lemon—it’s unexpected and exciting.” Because these hops grow in the wild, each batch is unique depending on the weather, soil, and season. It’s like a mystery flavor that Mother Nature picks. By working directly with the farmer, we know exactly where our hops come from. That builds trust and allows us to celebrate the entire journey—from seed to pour. It’s fresher, more affordable (no distribution overhead!), and supports independent agriculture. “This is especially important,” Will adds, “because the Pacific Northwest has had rough harvests the past few years with droughts and low yields. Working with Bob ensures we get quality hops at a fair price.” So what can you expect from Wild Hops Ale? A fresh, flavorful brew inspired by simplicity, quality, and collaboration. We aim to serve it mid-June—after its three-week journey from tank to tap. A big shoutout to Virgil Coleman for lending a hand during recent brew days—and to Eric Tilton, who helped connect us with Bob Landman and Logan Center Hops. This is what community brewing looks like. Oh, and of course, a tip of the tailfeather to Spur the Rooster—our self-appointed Brew Day Quality Assurance Officer. 🐓 He’s keeping the team on their toes! Cheers to wild hops, good friends, and great beer. From Your Rockport, TX Craft Brewery Besties

Author: Diedra Amaya