Follow Sean Inman to the best in craft beer
These are the beers that I wish I could taste for the first time.
We have a first look at one of the first Maui Brewing meets Modern Times beers.
It is an imperial stout aged in Bourbon barrels with cocoa nibs, black sugar and Hawaiian vanilla beans. We will be seeing these two logos on labels more and more, I expect.
The Arroyo Shell station in Pasadena known for their beer selection has moved into brewing with some of their favorite brewers. They released two beers last year and # 3 now has a label…
…and that ingredient list is intriguing. Especially peppers in a sour beer.
Yes, it is only February, but pretty much every month is a lager month in Los Angeles. And Sage Brews has a Thomas Guide looking new lager out…
It’s been a bit since Dogfish Head has come to Los Angeles, but the iconic brewery is collaborating with Angel City Brewery on a new beer.
“A delicious Saison brewed with honey, vinegar & calamansi, a delicious & juicy Filipino lime which inspired the name of this delicious concoction… Juicy Deets.”
Tomorrow, Thursday, February 16 to not only get in on these Juicy Deets, but to “meet Sam Calagione, founder & president of Dogfish Head, who will be here to meet every single one of you SoCal craft beer lovers.”
I have not ridden a bike in a long, long time and I certainly wouldn’t want to start amongst a large group of bike riders but I still think that the Ciclavia program is really cool.
And Los Angeles Ale Works has a beer for it that drops today.
And a bonus, you can now pronounce it correctly too.
Radiant Beer Co. has had a busy year, so they are looking back with, All The Things We’ve Done (Year 2).
“Brewed to celebrate our second anniversary, our staff collaborated to produce this love letter to Radiant. A Triple IPA clocking in at 11.3%, this is a sneaky beer with an array of flavors as vast as our experiences over the last twelve months. Big citrus and tropical fruit aromatics, weaving through tangerine, grapefruit, mango, and apricot give way to bold notes of cantaloupe, rainbow sherbet and pineapple. Perfectly balanced with low bitterness and a dry profile that complements the well-hidden alcohol. The perfect second anniversary beer.”
Wheatwine, stop if you have heard this before, doesn’t have its own space in the bottle shop cooler. But when you can find one, it usually is a special release and one to try. Such is the case with Karl Strauss and their 34th anniversary release.
Here are the details from the brewery, “To kick it up a notch for our anniversary, we aged ours in Chardonnay barrels with New Zealand Sauvignon Blanc grape peels. Aromas of freshly baked bread and caramel dance with hints of oak from the barrels and subtle herbaceous notes from the grape peels. It’s full-bodied, with a luscious mouthfeel and a smooth finish.”
Graffiti, the Artist Series DIPA from Boomtown Brewery in DTLA returns in “Purple Plush” or “Guac in the Park Green.”
It is a “…double dry hopped Hazy DIPA brewed with Galaxy, Cryo Citra & El Dorado hops. Orange and mango on the nose with flavors of guava, mango and resin.”
Spice and me are not generally friends. I prefer the bite of ginger over chiles but that said, a Thai Chile meets Citra hop IPA does intrigue me. And since Institution Ale Company is using their White Walls IPA as base, you can taste both versions.
Firestone Walker is a big campus in Paso Robles and the barrel-aging area is a sight to behold. Let’s throw another big deal out there…
Getting to 10,000 anything is amazing. Especially with a beer style like bitter that does not get a lot of traction in a brewing schedule filled with 805 and Mind Haze.