About Gregory Nagel

Greg Nagel is a beer, food and travel writer based in North Orange County, California.

Modern Times Leisuretown: Open Tuesday!

Poolside sippin’. Reservations suggested. Photo – Nagel

It’s weird to think all the way back in 1851 there was a utopian community in New York called Modern Times, where the founders and builders based its ideals on individual sovereignty and equitable commerce.

There is some parking, but download the CtrCity Anaheim app and use Fran from the Center Street Promenade parking structures or rideshare. Neighborhood parking is permit. Photo – Nagel

A few years later, the city of Anaheim would be built by a similar forward-thinking community of poets, vintners, and ragtag artists…soon to follow with spitoon-filled saloons, breweries, and hotels lining Los Angeles Boulevard where the Packinghouse and totally new Modern Times Leisuretown sits today.

“But will there be a pool?” Photo – Nagel

Not much has changed in Anaheim since then, aside from prohibition, Disneyland, a couple sports teams, and now a dozen or so breweries. Modern Times is finally open after a few years of city planning and other hot-button projects that took priority. But here I am, sitting amongst an atrium of trees in a seventy’s-ish kitchy swoop chair…a fat drippy plant-based cowboy burger in one hand and a sweaty LICE in the other (Lime and salt ICE Lager that’s fresh and delicious.)

Familiar face: Ryan Dick is like the Issac of the Modern Times Love Boat. – Photo – Nagel

The burger fits my bright green cowboy bandana facemask drooping around my neck. We are, after all, in the thick of a pandemic in one of the most densely affected cities in Orange County. This is the first time I’ve been out of the house for a beer in four months, but I still feel the nerves. Check-in was meaningfully thorough, which put me at ease. It included a verbal health check, ID check, a credit card swipe, and I was in. Ordering beer requires ordering food, and the menus are available via a simple phone barcode scan. The space is wide open outdoors with areas to safely distance.

Lime Ice and Cowboy Burger – Yeehaw! Photo – Nagel

Yes, there’s a pool. There’s also a completely refurbished craftsman bungalow that isn’t open yet. Oooh, and there’s a brewery on-site, which I can’t wait to check out. The inside wasn’t signed off on yet so it was off-limits. I’ll do a follow-up.

The munch wrap and house fresh hotsauce. A must. Photo – Nagel

The kitchen, led by chef Kody DeNike, is all plant-based, but don’t let that turn you off. As a carnivore, the cowboy burger ($14) was a serious endeavor that almost needed a hydraulic press to get it within mouth-girth range. Its beefish Beyond patty, crispy house pickles, perfectly fried onion rings, and a coconut-based cheese that actually oozes and tastes like the real deal make this burger a new fave. The menu draws inspiration from far and wide, with items like a chorizo burrito, token Nashville hot, Coney Island dawg, and the must-get Munch Wrap filled with beyond, pico, crema, and “gas station cheese,” I can’t wait to go back and try everything.

Modern Times Leisuretown is at 555 S. Anaheim Blvd, Anaheim. Limited parking. Ride share and FRAN friendly. Opens July 28, 2020! noon-8 daily, check their website for details. 

(Update: Open Tuesday July 28.)

 

This New-Old Brewery Will Bookend the La Palma Beer Trail

We’ve all had a classic Americana-style Knowlwood burger in our lives, but the Anaheim Hills/Yorba/Placentia tri-city area location will soon transform into a local brewery. After checking the California ABC permit lookup for 5665 E La Palma Ave, Anaheim where Knowlwood was, the location has a coveted type 23 Small Beer Manufacturer license as the restaurant had begun to move in brewing equipment, but they ended closing suddenly this week. Bust out the bugle, it’s time for…

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TAPS will be opening in that ol’ Knowlwood barn in the coming months… “TAPS Great American Brewery, yes, it’s a long name with a loooong story,” says TAPS co-owner Joe Manzella. “It combines the elements of the tasting room success of Tustin, but with a more sophisticated and larger menu than Tustin and the new Yorba Linda TAPS Brewery & Kitchen (another new spot that is slated to open soon).

Inside TAPS newest Tustin Brewery and Barrel room.

TAPS American Brewery will be 5,000 square feet with 16 taps and will also have elements of the classic Brea menu. “It’s more approachable, priced right, high quality, with lots going on to compliment the beer and our legacy of success,” adds Joe. It’ll have a big patio, fire pits, games, beer garden, and be family-friendly.

Empetus Baltic Stout, a collab with Mikkel himself. Photo by Nagel

Perhaps the most exciting thing about TAPS is the official re-launch of their barrel program, which from years past has gained notoriety with beers like Remy and the single-barrel variants. The first beer to come out of wood is a collaboration with Mikkel of famed Mikkeller; a huge Baltic-style stout called Empetus, complete with a metal-as-fuck logo and matte-black bottle packaging.

TAPS is bringing sexy back.

Empetus is the first of its kind. TAPS Brewing and Mikkel (yeah, that Mikkel) got together and said, “let’s do a big barrel-aged lager,” notes director of brewing ops Kyle Manns. “My complaint with baltic porters is always the special B component which adds raisiny fig,” says Kyle, looking to find a unique recipe.

The finished product, at least coming out of the brite tank, is a black canvas that’s barrel-pungent on the nose with bits of vanillin and some cis-oak lactones, layered with a healthy dose of dark chocolate, and general beer stoutness, which is honestly a welcome approach to the dessert bombs of the 2020’s. It’s a 12+% stout you can easily dome without getting the sugar shakes. There’s nothing wrong with those beers, but this welcome addition comes off dry and clean despite having a hefty 9 plato of residual long-chain sugars floating about.

Overall thoughts on both? TAPS is one of the godfathers of craft beer in OC with strong foothold with classic styles with their old Brea brewpub. We’ve seen what they can do with their new brewery, tasting room, and food truck in Tustin (it was my fave new brewery OCWeekly 2019 editors choice). Finding a foothold in Yorba Linda/Anaheim Hills in the beer business is basically uncharted territory, and the “Great American” stuff should play well with the older locals. One thing I’d be concerned with is the BA’s Dr. Bart Watson’s age chart of alcohol drinkers, but it is just a couple miles from Stereo Brewing and Honey Pot, so it’s well within a La Palma beer crawl. Plus there’s food! The beer has always been solid and keeps getting better, so I say, more TAPS!

I’ve Moved On…To Get Paid!

Darkstar Dinner Done Right

gnag3876It’s tough to write about beer dinners as the numbers show: people don’t like to read about them. As you’ve probably already nodded off to sleep, I’ll get to the nitty-gritty. The 2016 Darkstar November beer dinner was probably one of the best beer dinners I’ve been to. Why? It was relaxed. It was paced. It had hospitality. It didn’t have a billion calories. There wasn’t a nasty slab of pork belly. The dishes were portioned well. The beer pairings actually worked. It wasn’t overly gluttonous. It seems like Bottle Logic is getting incredibly comfortable pulling these dinners off. Crazy, huh?

The plates, for your scrolling pleasure…

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Course one: Foie Gras, pickled mustard seeds, rhubarb, strawberry paired with Berlinier Equation with strawberry and rhubarb. Although pretty, mustard and foie was pretty funky, but a great place to start.

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Course two: Autumn Salad – seasonal veggies, ricotta solata, brown butter vinaigrette paired with Dark Harvest. The beer had a nice vintage root beer vibe that filled in the flavor gaps of the seasonal salad. Quite beautiful and a nice step in the dinner progression. Lovely fall colors as well.

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The best thing ever plated in an Anaheim alley, course three.

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Course three is when the tables got loud cutting into little Gnudi balls. Butternut squash puree was licked out of bowls. Sour Prince, the two-year-old experiment finally paid off. It tasted vinous, woody, tart, finished, polished. I’m really looking forward to A) more sour beer from Bottle Logic and B) more food from chef Patrick. This pairing was incredible.

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Course four - light and fluffy red snapper plopped on squash with a groovy onion, potato and asparagus to floss with. Love this almost intermezzo main before the main. Although Tattered Prince paired well, we all yearned for something hoppy.

Course four – light and fluffy red snapper plopped on squash with a groovy onion, potato, and asparagus to floss with. Love this almost intermezzo main before the main. Although Tattered Prince paired well, we all yearned for something hoppy. IPA intermezzo?

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Five: The best thing I’ve ever had at a beer dinner. Braised lamb belly that had a mutton jerky vibe on a grits-based tamal and mole drizzle…holy hell. Inventive, layered, textured, colorful, and, oh yeah, paired well with Darkstar November 2016 that is easily the best year yet. Blown. Away.

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Cheers to the team!

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Dessert: Textures of Chocolate. Who knew persimmon would go well with chocolate and BBA stout?

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Jam the Radar, Mostra Darkstar, and Darkstar November 2016. Incredible! Jam the Radar should be called Pornstar November. Sees candies, booze, decadent.

What I Learned About Myself After Getting an AlcoMate Breathalyzer

As a beer, spirits, and cocktail writer, people often say to me, “that must be rough” and “sounds like a dream job!” Well, it is fun, but it’s a struggle to tell people the other side that is actually work. Besides editing photos and writing about something I’m proud of at the end of the night, work also includes safety. It takes a crazy amount of will power to carefully manage food intake, time, and alcohol consumption to safely drive home to my family at the end of the night.

When Alcomate asked me to review their AlcoMate Revo (model TS200), I gladly accepted, more of a way to get a (hopefully) good breathalyzer in exchange for writing and sharing this review. After using it for a few weeks, I feel like I’ve learned a lot. I’ve tried other breathalyzers and never really found that sweet spot of trust, where one blow would be well over the limit, the next well under. What a waste of time and money!

When I first found the AlcoMate on my doorstep, I was just coming home from shooting a video on Naughty Sauce with Foodbeast. After a couple pints on an empty stomach at noon, I eagerly cracked open the case, installed the included batteries and gave a long-steady blow.

My first blow on the AlcoMate Revo after two beers on an empty stomach

My first blow on the AlcoMate Revo after two beers on an empty stomach

I blew it again. 0.044. I blew a third time… same. I then ate lunch, drank a bunch of water and blew one more time: 0.032. This thing is crazy accurate! I let my kid use it to make sure it would register a zero, and sure as hell it did.

Me after blowing

Me after blowing .121 at Mission Brewery in San Diego

The design is thin and solid like a cell phone. With its LED screen, blowing in your dark car before leaving an event is nice and discreet. Nothing says “boozehound” quite like blowing a breathalyzer with the car dome light on! With one button, you simply turn it on, blow steadily when it says blow, and wait for the calculation. It takes ten seconds at the most.

Here’re some events I went to over the last few weeks and what I blew before leaving (note that .08 is the legal limit in California):

  • After a fun Halloween Party: Three hours, four beers: .045
  • After recording Four Brewers Podcast: Three shows in five hours with lots of beer and pizza: .024 (was .089 in the middle of recording!)
  • Porktoberfest at Five Crowns: one cocktail, five 4oz beers including a bourbon barrel aged Helldorado: .026
  • Checking out cocktails at Puzzle Bar for a blog post: .078! 
  • Private BBQ event at Windsor Homebrew Supply with a bunch of bottle share stuff: .023
  • Touring San Diego breweries with Travelocity. Alesmith, Ballast Point, Mission and Stone Liberty Station: .121 (I didn’t drive, thankfully)
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Firestone vertical at Windsor Homebrew Supply’s private BBQ event (blew a .023)

What did I learn? One of my biggest takeaways being a professional booze writer is to drink in moderation. Having an accurate breathalyzer like the Alcomate Revo is a great tool to not only stay safe, but eliminate the guess work. As I dive deeper into spirits/cocktail writing, I’m finding it harder to guess where I’m at and this is the perfect solution.

AlcoMate Revo TS200 is available for $219 (plus tax and shipping), and makes the perfect gift for the boozehound in your life, not to mention keeping your holiday party guests safe when leaving your house!

Cismontane RSM Location Set to Become “Laguna Beach Beer Co. @RSM”

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img via facebook

I don’t normally copy/paste press releases, but this is a lot to take in. Basically, Cismontane is moving all production to Santa Ana. Cismontane’s RSM location will now be Laguna Beach Beer Company, with a kitchen.

November 2, 2016
PRESS RELEASE – For Immediate Distribution
Laguna Beach Beer Company to acquire Cismontane Brewing Company’s RSM Brewery! Orange County, CA

Laguna Beach Beer Company today announced an agreement to acquire Cismontane Brewing Company’s production facility and tasting room in Ranch Santa Margarita, CA. Laguna Beach Beer Company plans to expand the existing location to include a kitchen, additional seating and to rebrand the space as “Laguna Beach Beer Company @RSM ”, which will offer the Rancho Santa Margarita and surrounding Orange County communities a new destination to celebrate the joy of craft beer and great food.

Cismontane retains its brand name and trademark and will continue its planned growth at its own new brewing facility and tasting room in Santa Ana, CA. The transition to Laguna Beach Beer Company @RSM is expected over the next few months, following the transfer of applicable permits and licenses. The two companies will continue to cooperate in the coming months as Laguna Beach Beer Company ramps up its production in the RSM brewery. This agreement benefits both companies. The facility will provide Laguna Beach Beer Company with additional production capacity to support its planned brew pub in Laguna Beach (which is under development and scheduled to open in the spring of 2017). It will also provide a chance to introduce the brand and taste of Laguna Beach Beer Company to other communities in Orange County.

“The opportunity for Laguna Beach Beer Company to partner with Cismontane and to acquire a turnkey brewing facility that has room for expansion and is strategically located near our Laguna Beach brew pub location is rare and unique. We could not be happier about this transaction and partnering with Evan and Ross at Cismontane. We also look forward to becoming a part of, sharing our beers with, and serving the RSM community” stated Brent Reynard, Laguna Beach Beer Company’s co-founder and CEO.

As part of the transition Cismontane has started brewing Laguna Beach Beer Company’s beers in the RSM facility to enable them to open with a full-line up of their core beers as soon as the ABC license changes hands. “This transaction and transition is mutually beneficial and a good fit for both companies and we are fortunate to have found a flexible partner in Laguna Beach Beer Company, because once the brewery is taken over by Laguna Beach Beer Company, Cismontane will continue to brew its beers at the RSM brewery while we transition our operations to our new Santa Ana brewing facility” said Evan Weinberg, co-founder and CEO of Cismontane.

Patrons and beer enthusiasts will be able to sample beers from both Laguna Beach Beer Company and Cismontane at the RSM location. Even after Cismontane fully transfers its operations to its new Santa Ana facility, Laguna Beach Beer Company has indicated that it plans to continue offering some of the Cismontane beers on tap as it plans to offer select guest beers in the RSM tasting room. The terms of the transaction are confidential and will not be publicly disclosed. This is a mutually beneficial transaction and relationship and will foster a more robust and collaborative brewing culture in Orange County.

Provst! Cismontane Brewing Company and Laguna Beach Beer Company

About Laguna Beach Beer Company: Founded by homebrew enthusiasts and surfing buddies Brent Reynard and Michael Lombardo, Laguna Beach Beer Company began distributing its beers in 2014 to accounts throughout Orange County. The company is currently constructing a brew pub in Laguna Canyon, approximately a half mile from Laguna’s Main Beach. The Laguna Beach brew pub is targeted to open to in the spring of 2017 and will
produce specialty beers that evoke the Laguna Beach images of surf, sand, art and coastal landscape. Together the Laguna Canyon and RSM locations will provide Laguna Beach Beer Company with production capacity of over 6,000 barrels.
About Cismontane Brewing Company: Cismontane was founded in 2009 by longtime friends Evan Weinberg and Ross Stewart. Since the opening they have brewed over 150 styles of beers including pilsners, sours, ales of all kinds and barrel aged blends and boozy monsters. They have had the great fortune of getting their start in the beautiful mountain side town of Rancho Santa Margarita, CA. The natural wonders and unique culture of southern California have inspired many of the beers and events they have done. They are very much looking forward to continuing that path and expanding by adding a still into the production line in the next year!

New Brewery Alert: Stereo Brewing in Placentia

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As a writer, I draw a lot of parallels with beer and music. They’re both man-made art, analog, and evocative. Just as I can remember songs I listened to with friends twenty years ago; their beats, lyrics, and bass lines…I can remember beers I’ve had on camping trips decades ago. Tying these two brain-banks together is Stereo Brewing in Placentia.

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Opened by Rick Smets and Amanda Pearce, the couple met at a Dylan concert, freaked out over beers, now are knee deep in a Premier stainless steel jug band brewhouse that makes hop beats over malt basslines.

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The tasting room is an aquarium of music with spinning vinyl and music posters throughout. The beer, on soft opening, was clean and full of personality. Coming from Firestone and Left Coast, Rick has his eye on quality first, opting to dump the first batch of IPA. Instead, hop heads will swoon over the Robot hoppy red. Dancing like a robot listening to Kraftwerk, I thought Stereo’s Blonde on Blonde Kolsch was the best beer on the playlist. So much so, I took a crowler of it home, just to be sure.

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Hazy Jane Ginger Wheat

Stereo Brewing opens Saturday 10/15/16, check them out! www.stereobrewing.com

Evan Weinberg of Cismontane Back in the Brew Saddle, Writes Guest Post, Releases Small Beers

Small Beers Brewing from Cismontane

By Evan Weinberg

View More: http://beerandbaking.pass.us/bottlelogic

Co-Owners of Cismontane, Ross Stewart and Evan Weinberg (photo – Nagel)

It’s not often we do something different as brewers these days. With so many brands and everyone trying to push the envelope of sour, hoppy, high gravity, barrel aged, cloudy and whatever else captures the attention of the consumer, it’s hard to keep up. Shit, it’s hard to care. This may be an artifact of us being a “transitional” brewery in size and tenure.  

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We aren’t the new kid on the block, we aren’t rich, we don’t have branding, a beer or a tasting room that blown up on the beer scene. This makes us both vulnerable and a bit more stable at the same time. Strange but true. For instance: All the new brands will chip away at our handles because everyone always wants the shiny new toy on tap. We aren’t quite big enough to enjoy volume insulation by having permanent handles, inexpensive packaged beer to keep volume, and multiple sales reps on the ground to keep our foot in the door of accounts with constantly changing lineups. On the other hand we aren’t doing this from scratch, we have accounts that do support us no matter what, and have since the beginning, some chain account merchandised through our distribution partners, and enough volume to keep the lights on. This along with a host of other issues like lacking economies of scale and having a wholesale to retail ratio that is skewed to the much lower margin is what makes us what I like to think of as “transitional” small brewery. We are on the larger end of the “long tail” of the beer world. This is the plight of the small brewer. We know it better than most.

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This is part of what inspired this brewing project. The other part of that was having to brew again, A LOT. One of our brewers was hired away from the company so I had to step into the brew house again. It wasn’t a ton of brewing but, I had the mash paddle back in hand. It felt good. Nothing like climbing in a Mash Tun at 120 degrees and 100% humidity to remind you what you like about this job. We were cranking our core beers, some seasonal, and a few specialties here and there. Then came the next phase in my brewing schedule. It was brewing D-day. By that I mean “Dad day”, our head brewer, Scott Holden, had a new baby. This is the point when I embarked on a three week brewing marathon that resulted in creating what I like to call Small Beers Brewing.

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A bit on Small Beers: Small beers are a style that most people don’t know about. This is because most brewers just don’t make them. It can be a fair amount of extra work and unfamiliar territory. Generally, made from the second runnings of a very strong beer’s mash. Small beers typically end up lower alcohol and are traditionally simple flavor-wise. To clarify, the runnings are the liquid that comes off the grain (or grist or mash – depending what term makes sense to you) into the kettle that will be boiled to make a beer. The second runnings are the liquid leftover in the mash once you get what’s needed for the beer you were intending to brew. If that beer is very strong the second running can be strong enough to make a beer with an ABV anywhere between 3% – 5% pretty easily. I find that we get about 2/3 of the total volume of the primary with the seconds. I know what you are thinking, “No one wants to drink a 3% beer in this market. Didn’t you read your first paragraph?” Yes, your average consumer wants bigger, badder and funkier but, I (and many beer vets I know) want to drink 3% and 4% beers! We are burned out on over hyped and pallet smashing whatever’s. This doesn’t mean we aren’t thirsty as the next guy! When I have a beer after a hot and exhausting brew shift, I drink that fist beer in about 30 seconds!

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Speaking of hot and exhausting, let’s get back to the brewing marathon… our brewery is set up as a manual brewing beast. Every bag of grain is lifted multiple times on a brew day. When you brew a beer that has 1,000 pounds of grain you lift it at least 2 times not including taking it out of the mash tun. If you brew a double shift it turns into about 4,000 pounds of lifting, two hot-ass grain outs, 14–16 hours on your feet, a steamy sauna like kettle scrub, and ice cold beer at the finish line! Oh, and if you are doing it again the next day you have to mill all that grain so pick up every bag 2 more times! Two doubles back to back and you are lifting 8,000lbs!

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To add insult to injury, when we brew Double IPA or Imperial Stout the amount of grain is the max we can use in the brewhouse and for double IPA you have to brew an extra batch to get the volume up. Not cool! That’s when I looked at the schedule and there it was, 30 barrels of Imperial Stout and 45 barrels of DIPA. Shit.

I got wise…. by brewing small a beer I could turn my 14 hour day into a 12 hour day, brew almost as much beer (Small beers have less volume) and only mash in once! Not to mention I get 2 different beers out of each mash!

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Keep in mind this didn’t exactly make my work load lighter, it added 45 bbls to the production schedule and about 2 full shifts of labor. What it did was spread the heavy lifting out, add volume with no new grain or water, give me a chance to have some fun making beers other brewers pour down the drain (as do we most of the time) and use my equipment in ways I never get to use it. For me this is what it is all about! Creativity with the brewing process.

The first beer I made was Hop Dumpster. This is a 1400lbs grist monster of a brew day. The Small beer, which on the brew sheet is called “Small Dump”, is blond as can be, about 10bbls in volume was going to come in around 4.8% ABV! I decide it would be best to dry hop it to the beeeeeJesus with Mosaic and Simcoe! That would hold true to the fact that it came from a DIPA. For the final name… Hoppy Seconds. Ya, it’s crass, so what, we aren’t the first to use it. Also, that ties the name in with Hop Dumpster and the fact that it is in fact brewed from the second running, it’s perfect. So take your prissy, my turds smell like roses attitude and have a boring ass life with no sense of humor. (Thanks to Jordan Smith the originator of Hop Dumpster for being gross, and for me in allowing him to use company money to tap into his lowest self, XOXO). Boom, 3 days and 70 barrels later. I felt alive again.

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Next beer(s). Black’s Dawn Imperial Oatmeal Stout with Coffee on Nitro. It’s a mouthful of a name and at 8.5% the same when you drink it! Love this beer. The grain bill isn’t quite as brutal as the Dumpster but still a significant deal more work that a 5%er. The second running was about 9bbls and the finished beer about 3.7% ABV. The color and aroma were the most interesting factor of this beer. Black’s is, well, black. The small beer was a dark brown, almost black but has an incredible clarity. The roasted notes on the nose are brilliant and very unique for a beer of this gravity and color. I know this will not be for everyone but I really love the complexity and depth. No point in adding anything to this puppy. Now what to call it…. No coffee, no nitro, and it’s not black… hmmmm… Side of Toast! Black’s is a coffee beer dedicated to early morning surfs at Black’s Beach in La Jolla, who does’t want a side of toast with their coffee?! 50 more barrels and done!

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By the end of week three I was pretty fried, my last brew day was a Saturday if I remember correctly. I had another event that Sunday and then Scott called, “Dude, I have to come back to work. I’m going nuts”. Thank god I thought, and proceeded to sleep for three days.

I hope you enjoyed the story. Now come one down and enjoy the beers! We will be tapping them both this weekend at both tasting rooms.

Official Release: 10/15/2016 this Saturday at opening!

http://www.cismontanebrewing.com/home/

 

OOZEFEST is This Weekend!

I’ve been to a lot of boozefests. I’ve been to Ozzfest. I’ve been to a couple blues fests. I’ve even shot an Uzi at a dude’s chest, but I have never been to an OOZEFEST.

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Treatery – Sweet and savory s’mores, toasted marshmallows with a variety of cheeses and herb/spiced grahams.

What is OOZEFEST? It’s a celebration of all things CHEESE. The kind of cheese that pulls into long strands, long enough to play the banjo on if you were in a cheese-inspired jug band. *CODE: ocbeerblog – Tickets can be purchased at: oozefestival.com

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Sgt Pepperoni’s – ‘Balls Deep’ mozzarella-stuffed meatball wrapped in dough and deep fried

OOZEFEST is like breaking into a creamery, where you can milk all the goats, sheep, and cows, steal all the squeaky curds, then laugh your cheese breath at a box of hungry kittens.

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Messhall Canteen Truck – ‘War Pig Grilled Cheese’ BBQ pulled pork, bacon, fried mac and cheese patty stuffed with queso oaxaca, topped with napalm sauce, ranch, and bleu cheese on texas toast

Special OOZEFEST beer will be on hand from local breweries such as The Good Beer Company, Modern Times, Unsung Brewing, Four Sons, and more. You can buy an “all you can consume” VIP ticket, or buy as you go. Saturday has a slew of incredible eats, as does Sunday…seriously the hardest part about OOZEFEST is choosing which day to go, although Saturday has a smaller font, so I would choose that day. And use code OCBEERBLOG to knock $5 off.

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The Cut – ‘Gaucho Slider’ Smoked Mozzarella, Cilantro Chimichurri and Roasted Banana.

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Kebab – open-faced style gyro with cilantro ‘ooze’ (green cilantro with jalapeno house sauce)

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Shuck Oyster Bar – Shrimp and beef Yakitori-style Meatballs stuffed with sharp cheddar and dressed in spicy cheese sauce

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Good Beer Company! Although I’m sure they’ll bring “La Cheese”

OOZEFEST – DOWNTOWN SANTA ANA

SATURDAY OCT. 15TH & SUNDAY OCT. 16TH
MARKETPLACE NOON-10PM
VIP 5PM-9PM