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Pour Some Craft Beer

Beer Sale at LetsPour
The eagle eyed among you (or the people whose eyes have adapted to the harsh light of computer screens) will notice that there is an link to Let’s Pour between what is in my ‘fridge and what is in my cellar on the right hand column.

That is because I am a fan of Let’s Pour and if you haven’t ordered from their service before then you can save $10 and that can buy you some extra beer!

Plus, I get some money out of the deal too! That helps me continue to fund my blog and my support of the L.A. craft beer scene.

So you win and I win. And craft beer wins too!

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Beer Dinners done Right

IMG_3671As a member of the 2012-13 Beer Advisory Board for the Four Points Sheraton at LAX, I get to attend their beer pairing dinners and then make suggestions for their future beer dinners.  Sweet gig, I know.

I have been to a couple events and now I really know that they know how to do it.  The food is way beyond what you expect at a hotel (even the salads).

IMG_3684And you get quite a value for your money. A splash of Chimay Speciale, Uinta Sea Legs Baltic Porter and some beer from the newly anointed trappist brewery…

IMG_3682Plus great pairings like Heelch O’Hops and a burrito and much, much more.

IMG_3686This site will keep you updated on the March and April events so you will not miss out on the action at Four Points.

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Celebrate the 25th of the Celebrator

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Anyone who knows the history of craft beer in the U.S. understands the heralded place that the Celebrator beer magazine holds. It truly does celebrate beer all over the country. And now they get a special beer for a special anniversary.

Take it away Tomm Carroll (a good friend and the Celebrator L.A. beat writer)
“Sierra Nevada Brewing Co. invited all of us writers for The Celebrator up to its acclaimed Beer Camp in Chico, Califronia, last November to brew a beer to commemorate The Celebrator’s 25th anniversary this February.

That’s right, the country’s oldest “beeriodical” is a quarter century old, and is celebrating (as always) with an anniversary party on the closing day of San Francisco Beer Week (February 17, 2013), when our draught-only brew will make its debut. This year, the festivities will be held at the Oakland Convention Center Marriott Hotel.

Now, about the beer. Dubbed “Celebrator Beer News 25th Anniversary Double Pale Ale” (see tap handle art, attached), it’s basically an imperialization of Sierra’s classic flagship Pale Ale, the brew that not only launched the brewery over 30 years ago, but arguably kick-started California’s obsession with West Coast hop-forward beers.

Here’s a description of our anniversary beer from the forthcoming Celebrator article (February-March 2013 issue; out next week) on our adventures at Beer Camp #93:

“We landed on the idea of taking the original Sierra Pale recipe, doubling the malt bill and adding some newer hops for a beer that we thought of as an Imperial Pale Ale. The grains used were pale malt in copious amounts, Caramel 60 and Golden Promise for a little something extra. Bravo and Cascade hops went into the boil while the dry-hop addition was to include more Cascade, symbolizing Sierra Nevada’s past, Citra for the present, and Hop #366 — a new experimental hop — for the future. Dry hops were added to the tank with the help of a hop torpedo, a large cylindrical tube filled with hops and shot directly into the solution for full effect. Of course, we used Sierra’s house ale yeast for fermentation.”

The abv for 25th Anniversary Double Pale Ale should be around 8.6%.

If you can’t get to SFBW to try the beer, don’t worry. Like most Beer Camp brews, it will be available on tap at beer bars in the city of the campers, after the anniversary party. So that means you can expect to see it being poured at a couple of L.A.-area drinkeries..” Which as of now are T.H. Brewster’s at the Four Points Sheraton LAX, The Surly Goat and Beachwood BBQ (the Seal Beach location).

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DC brewery # 1 – DC Brau

Since President Obama has been newly re-installed as our leader and since President’s Day and the birthday’s of Washington and Lincoln are this month, to focus in on what is brewing in the District of Columbia.

Our first stop is DC Brau.DCBrauLogo
I have had the opportunity to sample their collaboration with Epic Brewing of Utah (Fermentation without Representation) and their Corruption IPA (their take on a PacNW IPA). Both tasted really well to me and I like the theme of the cans and the naming convention as well.

Here are the two that I would recommend being on the hunt for:
The Citizen™ “Belgian Ale is inspired by the timeless Tripel style ales of Belgium.

Using a traditional high gravity “Abbey” yeast strain that encourages the production of highly palatable ethanol notes supported by Aromatic and Carapils malts. “The Citizen” also exhibits the noble hop spiciness that is common to most Belgian Ales.”

Thyme after Thyme “is our version of a Strong Belgian Winter Ale. Initial tasting leads to a zesty orange rind and herbal aroma. Mouthfeel has weight and comes across with a white grape and subtle, herbal character that coats the tongue and lingers with a glimpse of Thyme. Mild warmth on the tail end of the finish gives a small view into its lofty 9% abv.

Both Orange peel and Thyme were added during the primary fermentation so as the beer developed the spices were slowly stripped away leading to a well balanced spiced ale that is a great companion for a comfy couch and a roaring fire.”

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The Return of Portland Brewing

The name change yo-yo at what was once Portland Brewing before becoming MacTarnahan’s is now back to being Portland again.
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As the press release notes, “The main change for consumers will be that the company, its beers and packaging will once again proudly carry the Portland Brewing Company name. Beer drinkers will still see the company’s flagship brew – MacTarnahan’s Amber Ale – continue, along with many new offerings.”

But the bigger news hidden at the bottom of the press release is this…..

“As Portland Brewing Company moves forward, the company plans to introduce several new beers in 2013. This spring alone, consumers will see three new beers:

· Portland Brewing IPA: a new year-round beer. With a darker golden color and some of the most popular citrusy IPA hops, as well as Sterling for a bit of spiciness in the finish, this IPA is hoppy like a Northwest IPA should be. Five different hops and a soft malt backing make for one great, easy-drinking ale. Available in six-pack, 12-pack, 22 oz. bottles and on draft.
· Rose Hip Gold: a new spring seasonal that is a Belgian-style ale with notes of fruit and spice and a little citrusy bite from a generous addition of rose hips in the kettle. Available in six-pack, 22 oz. bottles and on draft.
· Oyster Stout: the company’s first brew in a new small batch draft program that is exclusive to the state of Oregon. It will feature locally sourced oysters from Yaquina Bay.

Consumers will begin to see some of these beers in market as early as Feb. 1.

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Enjoying Beer and Food at City Tavern

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City Tavern will be hosting a “Beer Enjoyment Dinner with Monkish Brewing Co.” event on Sunday, February 10 (6 PM pre-meal drinks/6:30 PM dinner). Our family-style menu is carefully planned out by chef Wesley Pumphrey to compliment Monkish Brewing Co’s Belgian-styles. The event will feature four-courses plus five delicious brews. In attendance will be owner/brewer Henry Nguyen, he’ll be introducing and talking to patrons about his beers.

Menu:
Course One blanquette de veau aux chicons
» veal cheek, belgian endive, celery root paired with rosa’s hips » belgian-style brown ale spiced with rose hips 7.3% abv

Course Two bagna cauda
» warm baguette, winter crudité paired with red table » belgianized red/amber ale spiced with pink peppercorns 5.6% abv

Course Three braised lamb shoulder
» root vegetables and braising jus paired with anomaly » belgian-style strong ale 8.5% abv

Sides
baked mushrooms &roasted beets with smoked cheddar paired with crux
» belgian-style single ale spiced with elderflowers 5.4% abv

Course Four
beignets,
» chocolate hazelnut fondue, warm caramel paired with magnificat » belgian-style christmas ale with spices 10.1% abv

Tickets are $48 per person (tax and gratuity not included). Call 310-838-9739 to reserve your seats.

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A Haven for Provisions

It struck the beer geek world hard when The Bruery announced that they were closing down their Provisions store. It was a classy place where you could peruse a wide bottle selection. Find a hard to get Bruery beer and have some excellent cheese too!
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But mere weeks later, Provisions is back! Here is what is going down: “Known for showcasing the finest in craft beer, haven collective, owners of Haven Gastropub in Old Towne Orange, has announced that it will keep the spirit of The Bruery Provisions alive with the opening of Provisions next month. The tasting room, bottle shop and specialty market, once owned by OC-based The Bruery, closed earlier this month after more than two years of business, and has been placed in the caring hands of the haven collective team. Provisions, as it will now be called, will continue to operate as a space where guests will be able to enjoy great craft beer and craft eats.

“The Bruery Founder Patrick Rue and his team are friends of ours – they came and strengthened our confidence in the future of craft beer in Orange County when they opened Provisions shortly after we opened Haven Gastropub,” commented Wil Dee, Beverage Director of Haven Gastropub, and Partner in haven collective, alongside Chef Greg Daniels and Ace Patel. “Provisions is about community and togetherness – it’s about sharing a great appreciation for beer; and we want to help carry on the vision that was started a few years ago.”

Provisions will continue to feature craft beers on tap with a rotating tap list that will complement those of its neighboring Haven Gastropub, and will feature a deeper selection of wine, for both in-house consumption and retail purchase. Executive Chef Greg Daniels will oversee the culinary aspect of the operation, with emphasis on great cheeses, charcuterie, fresh breads, deli sandwiches and an expanded prepared food selection.

“The goal is to create a true ‘provisions’ location, where anyone can walk in and pick up a few items needed to create a proper meal,” explained Chef Daniels, who oversees the kitchen at Haven Gastropub in Orange. “There will be a few more surprises to look forward to – we hope to make the most of this great space.”

Opening date and hours for Provisions have not been determined at this time.”

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Who’s Brewing at Haven

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I guess February 9th is Haven Day as two big announcements come from the OC and Pasadena outlets.

“Haven Brewing has announced the addition of Head Brewer Brian Thorson to its team, based at Haven Gastropub +Brewery in Pasadena. Thorson, who has produced many acclaimed beers at noted Northern California craft breweries, Drake’s and Trumer Pils, will now oversee all production of Haven Brewing’s small-batch, house-crafted beers. Thorson will help define Haven Brewing’s core brand by working to create base beers as a reference point for all future brews. He will be focusing on a range of styles, with emphasis on sessionable beers.

“Haven Brewing’s unique set-up within a full-service restaurant really opens the door to so many ideas and possibilities,” commented Thorson, who resides in Arcadia with his family. “For the majority of my career, I’ve been punching out beers at production facilities, now I’ll be able to better see how beers go with the foods they are served with. I’m already inspired to try different things.”

Thorson has been involved in producing many noted craft beers still available and praised today. Over his five-year stint at Drake’s Brewing, he was responsible for creating Hopocalypse in 2008, an Imperial IPA (9.3% ABV, 100+ IBUs). Thorson created it to, in his words, “blow off some steam” after the monotony of running the bottling line and toiling with all the brewing and cellar operations wore thin.

“You’ve got to have those ‘fly by the seat of your pants’ brews every once in a while to keep the blood pumping and also keep you from going insane,” Thorson explained. “All of the barrel work kept me on my toes, but also allowed for a lot of creative flexibility. I was lucky enough to have a number of different projects going on, so I got to see a range of different beer scenarios at any given time.”

“We are optimistic about Haven Brewing’s future with Brian at the helm. We have the utmost respect for Brian’s accomplishments and contributions to the world of craft beer – outside of Hopocalypse, he was responsible for the revamping of Drake’s Aroma Coma summer seasonal IPA in 2011,” commented Wil Dee, Partner at Haven Brewing. “What makes a brewer like Brian so valuable is his passion for the craft, supported by his tremendous industry experience in dealing with crisis situations, like the hop contract changes a few years ago, and being able to be flexible and remain focused.”

Haven Brewing currently has 12 house-produced beers in its catalog, led by the very first beer released in March 2012, “Hello World,” an American Pale Ale (6.3% ABV).”

First Golden Road snags a new head from points north and now Haven is raiding that tradition too.

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FoodGPS Teaser – Pacific Plate

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Tomorrow on FoodGPS for my weekly Brew and You column I head to Monrovia to tour another brewery in the works. Pacific Plate is in the midst of starting their production brewery and tasting room.
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Tomorrow’s post talks about some of their activity but I want to highlight the beers that they have posted on their Facebook page because I want you to be ask for them once they start up in May.

Mango IPA
“A tropical take on an American-style IPA, this mildly hopped, medium bodied ale is brewed with whole cone Simcoe hops and flavored with Mango. The tropical notes in both the hops and Mango compliment the bitter yet mild finish.”

Widowmaker IPA (L&O Collaboration)
“A liquid tribute to the power of the hop, this American-style India Pale Ale is light in body and color but features a pallet assaulting combination of Chinook, Centennial, Columbus, Amarillo, and Cascade hops. Boiled for 90 minutes to extract the full potential of bittering alpha acids, this IPA well exceeds the taste threshold of bitterness at a whopping 120 IBUs. This beer can be mixed with fresh orange juice for a tasty and refreshing citrus beer cocktail. IPA originated in the Burton on Trent region of Britain in the 19th century. British beer makers were looking for a way to preserve beer that was being transported to British soldiers in India. They discovered that by adding more hops, which acted as a natural preservative, the beer would survive the lengthy and treacherous voyage.”

Trappist Dubbel
“This Belgian style ale is a rich malty beer with some spicy/phenolic and mild alcoholic characteristics. It does not have as much fruitiness or alcohol as a Belgian Strong Dark Ale but some dark fruit aromas and flavors are present. There is a mild hop bitterness with no lingering hop flavor. Look out for dark metallic caramel flavor from the dark candi sugar that is added directly to the boil. Dubbels are traditional monastic beers that have been brewed in Belgian Monasteries for thousands of years. This beer emulates the original Trappist Dubbels still produced today at the Westvlteren, Westmalle, and Chimay monasteries.”
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The Pacific Plate guys have a load of interesting beer ideas fermenting as they proceed to adding their equipment, so keep your eyes out and make plans to visit Monrovia this summer.