1st Look – Mikkeller DTLA

A couple nights ago, I got a sneak peek into the latest Mikkeller west coast outpost (following San Francisco and San Diego).

Here are the take-aways from Mikkeller DTLA.

The long space is fronted with windows that view directly into a new condo complex across the street. The ceilings give the bar/restaurant an airy feel. Seating is split into four different areas with bar furthest from the windows, next to a series of communal tables, then a short wall separating the table seats and finally more bar seating right at the window. The distinctive Mikkeller art/cartoon people line the walls.

On to the beer, I tried two of their collaborative beers from their San Diego brewery. Devil’s Triangle and Triple Connected were brewed with Alpine and our own Arts District Brewing. One was super hazy with a nice subtle rye spice note to it that undercut the cream feel of the beer. The hops were in high abundance as well. TC poured a more reddish color and while using rye as well, that spice note didn’t come through the malt nearly as much. Both were excellent but the menu for the day was missing a couple of the more exotic barrel-aged beers that I saw on their website.

I can imagine that this place will do bang up business during the week. Especially at Happy Hour or before events at nearby Staples Center. I would suggest heading there early on Saturday to get the less crowded view of what the Mikkeller team have done.

I will certainly be back to check out the adjacent Kaffebaren which has food, coffee and beer.

Are We Getting RickRolled (lager)

Don’t quite know why now is the time that Mikkeller would team up with Rick Astley. Rickrolling is almost as far in the past as his hit “Never Gonna Give You Up”.

But there is a chance that a lager collaboration is in the offing and if you drive by the Mikkeller brewery in San Diego or the upcoming DTLA bar and hear “Together Forever” or “Take Me to Your Heart” coming from inside, then you might want to pull over.

Up, Up and Away

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Now this is a cool idea. Mikkeller teamed up with SAS Airlines in taking a beer tasting to the sky. Probably not going to happen when I fly Southwest to NYC but in a traveling world where getting one decent craft beer on a flight is becoming less hard to accomplish, it is high time to keep pushing.

What would really be cool would be to try and test the beer before taking off. Take your notes and grade the beer. Then find your seat onboard and try again at higher altitude and speed and see if the beers taste the same.

I have read many articles on how taste is affected when you are airborne and it would be a fascinating to see if it applied to beer, and if so, how much. Would an IPA be less hoppy and more malty? Would a saison’s subtle notes be lost? Would one beer “win” a taste testing at the terminal but “lose” when you are scrunched into a coach seat?

Sean Suggests for August 2016

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At halftime of every soccer game that I played as a youngster, there were quartered oranges to suck on. Primeval Gatorade as it were. To this day, too much orange in the diet causes me grief but in beer it is a different story. Hence the theme of this month.

~LIGHT
Libertine/ Soccer Mom 6.0% ABV
“A great summer sipper bursting with tangerines and oranges sourced from our friends at Stepladder Ranch. We took our Gouden Foeder base and aged it on freshly picked oranges and tangerines giving our tart funky golden ale a huge citrus burst! This screams summer on the soccer field.”

~MEDIUM
BAIRD/ The Carpenter’s Mikan 6.1% ABV
“This special fruit beer originated unexpectedly, but naturally, from the earnest and genuine friendship forged between a Carpenter and a Brewer. The Brewer never intended to embark on the path of fruit ale production but was led there by the creative inspiration of the Carpenter as well as by the Carpenter’s wonderful orchard that was teeming with delicious citrus fruit. This fruit ale is inspired by the rich tradition of craftmanship in Japan – the ‘Shokunin’ spirit – which is embodied in the Carpenter.

The mikans used in this brew are fresh, succulent, and local — harvested on the land and by the hand of the Carpenter. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are combined with wholesome, traditional and minimally processed malt and hops (characteristic of Baird Beer). The result is a product greater than the sum of its parts — as is true in the case of great human friendship.”

~DARK
Mikkeller/ SpontanOrange 7.7% ABV
“A Spontaneously fermented limbic style ale, Brewed and barrel aged on oranges at De Proef in Belgium. “

Design Weisse

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Mikkeller designs for labels and cans are distinctive. I’m not a big fan of the be-hatted person who graces many of the labels but that is a stylistic difference.

But I am onboard with the new Warhol-ian influenced look of the fruite Berliner Weisse series that they have started up. Almost has a jackpot-casino vibe as well that is cool. The made famous by non-German, very much Irish Kennedy phrasing of “I am a Berliner” is unneeded but the name tag Hallo is quite cool and fits the can well.

The next step being how the beer tastes.

Help

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With world governments at a standstill regarding getting Syrian refugees to safety it is heartening to see craft beer make a positive step into the breach.

Mikkeller launched ’HELP’. Proceeds from he sale of the beer will “go to The Danish Refugee Counsel and the organizations working with Syrian refugee children in Lebanon.” Launch date is today.

“The project was inspired by a photo series in Aftonbladet by Swedish photographer Magnus Wennman. A series of heart-breaking images showed sleeping or exhausted refugee children without a bed, a roof over their head, a homeland and in some cases without parents.”

The beer will be distributed and sold worldwide and the plan is to brew it every year to continue the support.

Mikkeller in L.A.

It has been confirmed that Mikkeller is coming to L.A. in bar form at least.
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Those who have made the trek north to San Francisco to their Mikkeller Bar will be excited that L.A. will get a version of their own. The corner of Olympic and Olive will be the home of ours. How long until we have our choice of tap Mikkeller beer remains to be seen but expect a year before we see the multi-tap extravaganza of well-curated beers to open.

Then we will join the ranks of Copenhagen, Seoul and Reykjavik in the Mikkeller family.

Gypsy in L.A.?

Mikkeller SD

The news that Mikkel Borg Bjergsø and Peter Zien are expecting to be brewing Mikkeller Beers in the almost old AleSmith facility by June was presaged by their collaboration on Beer Geek Speedway earlier this year.

But buried in the press release was this small sentence, “Bjergsø also foresees opening other locations throughout California.” Seeing as how there is already a Mikkeller bar in San Francisco and that the new AleSmith/Mikkeller tasting room is underway, that leaves where? The biggest city left would be us! L.A.

No offense to cities from Sacramento to Santa Barbara but it seems like the next logical choice. Of course it may have to wait for his Denmark brewpub and other enterprises to come to fruition but if I could get a bar as unpretentious and still artsty with a killer beer list like Mikkeller SF, I would be all in.

The other cool news is “the plan on having many brewers from around the world come through and collaborate, …. to set up a ‘collaboration of the month.’” That alone would be a big draw for beer geeks to head to Miramar.

Mikkeller gets MAD

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You will see semi-frequent posts about how I believe that craft beer and good food can be paired and now Mikkeller is putting his gypsy brewing stamp to it as well with the MAD project.  He has teamed with Chef Jakob Mielcke to create a line of beers to pair with food specifically to very specific flavors.  Such as….bitter, salt, sweet, sour and umami.

And here is how the Salt beer looks…

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I would love to see a brewery and restaurant team up in LA and in every city and do this same sort of project.

 

 

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