How DBA Became A California Classic
In our video series Beer Talk, we sit down with Brewmaster Matt Brynildson at the Firestone Walker bar to do what we love most—talk beer. This time, we’re revisiting Double Barrel Ale (DBA), the beer that kicked off our story back in 1996.
When Matt first arrived on the Central Coast, he couldn’t understand why a take on a British Pale Ale had captured so many tap handles, fridges, and pint glasses. Then he tasted DBA, and the balance of oak, malt, and tradition made perfect sense. Watch the full episode to see how DBA grew from our first recipe into a California craft icon, then read on to discover why it still defines Firestone Walker nearly three decades later.
Where Tradition Meets Oak
Everyone knows the four core elements of beer: water, malt, hops, and yeast. But Double Barrel Ale (DBA) adds a fifth — oak barrels.
Since 1996, DBA has been partially fermented in our Firestone Union oak barrel brewing system, a nod to the traditional cask-fermented English ales that first inspired us. The process imparts layers you can’t get any other way: ribbons of English toffee, subtle toasted oak, and a lightly caramelized finish that balance beautifully against its ruby-red pour.
The result? A beer that’s classic, malty, and endlessly drinkable. It’s no wonder DBA has stood the test of time for nearly three decades — it’s the original Firestone Walker brew that still defines who we are today
Thirsty yet? You’ll find DBA on tap and in bottles at all three of our California locations, or wherever Firestone Walker is sold. Use our Beer Finder and pick up a six-pack near you today.