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…

teaser taster

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!

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…

gnag3840

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.

gnag3841

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.

gnag3846

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

gnag3863

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.

gnag3852

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?

gnag3873

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.

gnag3880

Cheers to the team!

gnag3877

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

gnag3887

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

Logical Menu Programming | FO Beer Dinner 2016

Tripping over my cat at 12:05 A.M. with two bags of glassware and four bottles of Fundamental Observation wasn’t the burglar-like entrance I had hoped, especially with a belly full of six courses of food and all the beers. The dogs came out to investigate the situation, one growling and kicking her back legs like a bull. The other, sniffs my leg and wags, obviously knowing what kind of shenanigans I had just endured. If this dog were human, she would be a foodie.

GNAG2146

Cooking in an alley, alley, alley – Patrick Whittaker, our chef of the evening.

Three hours prior, we were ushered into the back brewery of Bottle Logic Brewing. Big ass fan blowing DDB’s man-musk out of the room from the first seating, I’m guided to my table, delighted to see who I’m sitting next to: chef Cody Storts, Brandon Buckner (of Bottle Logic), main squeeze Christina, and Sean and Jessica McNew. A rowdy table, no doubt. I can ask chef questions about the food, and hit Brandon up about the beers.

You, light up my life, you give me hope...

You, light up my life, you give me hope… Haze Flux Vermont Style DIPA

Having been to the Darkstar November beer dinner earlier this year, I knew what chef Patrick Whittaker and the Bottle Logic team were capable of. What’s truly impressive is a brewery that has skilled staff to pull this thing off. There’s a million ways a dinner like this could go awry, especially if not done with regularity. The first improvement is Bottle Logic borrowed a food truck to use as a kitchen instead of cooking in the cramped brewery.

GNAG2165

Course one: Hamachi

My favorite moments of the night were many, but to name a few, the stone fruit salad paired with Berlinear Equation w/apricot & peaches was stellar. Refreshing on the warm night, the bready/stonefruity beer finishes clean and tart. The stonefruit vs. stonefruit beer seemed a bit obvious, but the real star of the show was a nip of basil that was like a ten-pin kicker when bowling a strike. Fantastic pairing.

GNAG2177

Getting stoned on stonefruit and Berlinear Observation with apricot and peach

One lobster tail and beef cheek later, the buzz hits. Haze Flux, Bottle Logic’s hazy Vermont style IPA was bursting with mango and pineapple notes. It didn’t take me long to blend the Bourbon Barrel aged and plain Cobaltic Porter pours into a cuvee to soften the blow of what was to come: Three versions of Fundamental Observation…holy shit, you guys!

GNAG2206

Fundamental Observation, sweating like me.

The first version, FO 2016 with Mostra Coffee gave the beer an ice cream-like smoothness. I pinched myself to stop myself from incessantly huffing the beer, like a man possessed. I saved the last half of the glass for my buddy Natalie DeNicholas, who helped the chef team prep and plate the dinner. She blew me a kiss. This beer is what makes me fall in love with beer all over again. Putting lipstick on a whale. Still a whale, but more attractive, for sure.

GNAG2160

Hospitality (and grammar) maestro, Lindsay Langton, w/ Patrick

Vanilla-vanilla Fundamental Observation is as good as 2015, albeit slightly different. It’s not as sweet, seems a tad lighter in body, and is backed with a poof of heat. The vanilla is way more punchy in the profile, which may fade with age. It’s a world class beer, I think the changes are more to my liking.

GNAG2222

Back alley Fundamental Observation purchases at 11:42 P.M.

Lastly, Fundamental Forces, a straight up vanilla booze jam and cheese plate closes out the night. “We keep feeding the yeast with more and more sugar until it gives up,” says Dylan Mobley, their brewer. Is it like 20% ABV? I’d like to try this beer on its own, not after the bellygasm that just took place.

My only complaint of the evening was the heat. Drinking big beers and multiple courses requires a certain temperature as to not get a sheen of glistening meat sweats. All in all, a hell of a lot of fun, and damn if I don’t feel like a 1%’er getting a seat. Keep up the fun, awesome releases like you do, Bottle Logic!

More pics:

GNAG2182

Lobster and Brexity pea vichyssoise (pronounced vishy swaz), whose kumquat paired well with the hazy DIPA.

GNAG2191

“HHHMMMBEEF…CHEEEKS!” Is what I yelled with this landed in front of me. Paired with all the Cobaltic Porters. So meaty, Bottle Logic. So meaty.

GNAG2201

The richest thing I’ve ever eaten. Inside the See’s candy looking chocolate puck is foie gras, which made me sweat with the Mostra Coffee FO. Super rich. YOOJ richness. Also I love me some chantilly cream and fucking Rainier cherries.

GNAG2147

“this is a fundamental beer dinner!” “you hit it right on the nose, bob!”

GNAG2138

Chef Cody Storts of Grits Fullerton and Chef Craig Brady of Haven Gastropub, both here to check out the dinner.

GNAG2153

my tablemates

GNAG2156

GNAG2155

GNAG2193

GNAG2172

Lost: Abbey

GNAG0255“Excuse me, you look familiar,” I say to a deadpan bald man with glasses, holding a pitcher of beer with a puffy vest jacket. He pours me three fingers of a cloudy gold beer. “I don’t think we’ve met,” he says as I squint and take whiff. Croissant and a lick of caramel on the nose, I think to myself…where have I had this beer?

GNAG0294

@TheTomme

“I’m Tomme Arthur, pleased to meet you.” I totally knew that. I just get bashful when meeting pioneers of the beer business. “This is Avant Garde, our farmhouse lager.”

GNAG0267On the back patio of Verdugo Bar (a Ryan Sweeney joint), picnic tables are strewn about topped with Delirium Tremens pink elephant umbrellas and beer signs from around the globe. Each table is filled with corked and caged Lost Abbey beers and lit beer label veladoras. Surprising is the total lack of petrichor despite a windy downpour that ended an hour ago.

The evening is hosted by The Lost Abbey for industry publicans and bottle shop big wigs. A few beer writers were sprinkled in for good measure; I’m glad to get the call.

GNAG0258The Lost Abbey, San Diego’s only quality volume sour/funky beer producer (in my opinion), is here to re-introduce themselves and do a tasting of rare beers. L.A. and O.C. have a wealth of quality mixed fermentation breweries, and sometimes a gentle reminder of what the pioneers can do is a breath of fresh air.

GNAG0314

Jon Sanchez receives holy communion

Jon Sanchez, owner of Native Son Alehouse in downtown Santa Ana, noted, “Lost Abbey kegs are reasonable compared to the competition.” From my standpoint, It seems like pints of Lost Abbey beers cost more. He went on to add that one L.A. brewery raised the price of their kegs to keep cost in line with what some establishments charge for pints. The perception that wild ales cost more isn’t always the case.

GNAG0269Over three hours, we rifled through nine beers, pouring faster than consumption. Veritas 17 with Blackberries was my absolute favorite, noting it smelled like fresh linens stained with fresh berry jam, and was super soul-refreshing. I do hope we see some of these showing up on tap handles soon, as it seems the most storied barrel programs in the U.S. needs to get back on the front page.

Beers sampled:

  • Avant Garde – farmhouse lager
  • Devotion – dry hopped Belgian blonde
  • Hop 15
  • Red Poppy – sour with cherries
  • Veritas 17 – sour with blackberries
  • Cuvee de Tomme – 15
  • Cuvee de Tomme – 09
  • C-9 – barley wine with peaches aged in conjac barrels
  • Ad Idem – sour with peaches.

A Peek at Some New Good Beers

They say that your sense of taste and smell is heightened in the morning, which is exactly whey I opted to taste a flight of The Good Beer Company’s offerings Monday at 10am.

goodbeer georgeGeorge – 4.1% abv. There’s no better way to celebrate presidents day than to put a beer called George in my mouth. Shouldn’t this beer be cherries in honor of the cherry tree George Washington allegedly chopped down? Oh, it’s not about the 1st president? Damn. Turns out George honors owner Brandon Fender’s grandpa, who made killer peach dumplings every summer. But is it fruity? George bursts of peach preserves. French oak takes a back seat in the flavor, but does offer up some tannin in the mouthfeels. Lactic acid sourness also adds to the drink, hitting the brakes on any potential chugging. I’ve heard complaints about some of their low abv beers being thin, but George is not. He’s fit, full of peaches, and ready to party.

goodbeer nectarine oroNectarine Oro – 4.2% abv. Much like George, this Oro variant is so jam-packed with fruit, you’ll actually start to think the beer is part of a balanced breakfast. It’s so fruity, I swear juice ran down my arm on the first drink. As it warms, I could envision the fuzz from the fruit, the pithy flesh, and even the sense of nibbling nectarine off of the seed. The tart bite is there as well, if you follow my titratable acidity scale, I’d place both in the 5-7 range (mid).

If you’re not in The Good Beer Company’s ‘The Stable’ beer club, both beers (and others) will be available Friday, Feb 19th. Check out their facebooks. Go early, grab a sandwich from C4 Deli to keep you company in the crazy long line.

The Good Beer Company, 4th Street, DTSA

Grits Fullerton Changes the Beer Dinner Game

A grit can be described as a small stone, just big enough to count with the naked eye. It can also be used to describe backbone, big enough to pull off a packed $135 per sitting beer dinner in downtown Fullerton…at a brunch spot…a few days before Christmas. Stone? Yeah, there was Stone, eight of them to be exact.

GNAG7676

For the price tag, Grits Fullerton had a lot to live up to. I went in thinking it needed flow, cloth napkins, and extended pinkies. I thought, we would all get to dive into Stone’s cellar and come out like masked robbers. Having been to two chef Cody Storts beer dinners and two “Dr.” Bill Sysak pairing events, I know the madness both are capable of.

GNAG7814

When the first beer is 2008 Stone Brewing Old Guardian Barleywine at 11%, the tone has been set. This isn’t going to be a hoity-toity affair. This is going to be a feast.

GNAG7745

Stone’s brand ambassador, “Dr.” Bill Sysak, ruled the beer side. Chef Cody mans the Christmas bush.

Various animals, grains and vegetables are shuffled and hit the table like a no-limit poker game. Plates like cards, beer glasses like poker chips. Do I go all-in or fold?

GNAG7756

Course 2 – cajun octopus with a dazzling candied citrus. tequila barrel aged cali-belgique IPA played off the citrus like a margie.

Amuse #1 and #2 down the hatch, “now the fun begins,” yells chef to applause. Smoked trout rillettes paired with Matt’s Burning Rosids, an imperial smoked saison, is served. I’ve seen this beer pulled out for a few events over the years and is drinking beautifully. RIP Matt, always glad to remember a comrade, your burning rosids beer and rillettes didn’t leave much for the dish cleaning crew…it was my fave of the night!

Continue reading

Stars Align for 2015 Darkstar November

Sometime around 11:30 P.M, two days before Thanksgiving:

“You smell like a brewery,” whines my thirty-something stocking cap wearing uber driver. “Your car smells like Old Spice Bearglove.” I reply, rushing to twitter to check @ubersmellslike on my bumpy ride home from the Darkstar November beer dinner.

Glassporn

Darkstar Glassporn

How is this year’s Darkstar, you ask? Comparing it to last year, I got a chance to blind taste 2014 among some strong competition on the Four Brewers show. 2014’s Darkstar seemed thin, hot and disjointed (it did outrank the Goose!). Bottle Logic must have heard the show and worked out the kinks, because 2015 Darkstar November is rich, spicy, full bodied, and super delicious. The rye barrel places a large part in the flavor profile, offering up big cinnamon notes that compliment the big chocolaty stout. If you can grab a bottle or two, I highly recommend it.

The beer dinner? Chef Patrick Whittaker looked calm and collected, whipping up six magical courses. My favorite pairing of the night was rabbit, ironically prepped with carrot puree next to Tripel Point, the OC Fest of Ales winning homebrew that was re-brewed with Bottle Logic. Other dishes included scallops, pork belly, New York strip, and panna cotta paired with Darkstar November. The absolute winner of the evening was Darkstar November with Coldbot coffee. I hope this gets packaged!

Second Night Added for Epic BA Stout Beer Dinner

I once said that I would never give any love to an event that features an Anheuser Busch product. This is different as it also features TAPS Remy’s Pappy with an insane lineup of fall food prepared by five of OC’s best chefs. As the first night sold out in record speed, don’t snooze on calling in your reservation for the second night! (only $55++pp as well!)

taps-remys-pappy

FIVE CHEFS, SIX COURSES, TWO RARE BEERS IN ONE NIGHT AT LILLIE’S Q

Second dinner added after immediate sell-out

 WHAT:

Join chef-founder of Lillie’s Q, Charlie McKenna, with chefs Tom Hope, Manny Gonzalez, Cory Rapp, and Kody Havener on their collaboration of a six course dinner featuring beers from TAPS and two rare offerings,Remy’s Pappy by TAPS and Gross Island Bourbon County Stout from Chicago.

WHEN:

Wednesday, October 21, 2015, 6:30 PM (Thursday 10/22 is sold out)

WHERE:

  • Lillie’s Q
  • 240 S. Brea Blvd. Brea Downtown
  • Reservations—limited space; call only:  714.482.2001

DETAILS:  

$55 per person plus tax & gratuity

MENU:

Five Chefs Fall Beer Dinner

  • Amuse Bouche
  • Cream con Chili
  • Pimiento Cheese Tasting
  • Pimiento Hush Puppies, Pimiento Cheese Biscuit & Pimiento Cheese Pork Rind
  • Chef Charlie McKenna – Founder, Lillie’s Q
  • 2nd Course
  • “Oaked” Hog Tied Ale
  • Loch Etive Scottish Steelhead Crudo
  • Collards, Field Peas, Smoked Ham Hock & Benne Seed
  • Chef Charlie McKenna – Founder, Lillie’s Q
  •  3rd Course
  • Vanilla Pumpkin Ale on Nitro
  • Southern Lyonnaise Salad
  • Smoked Tasso Ham, Roasted Pumpkin Purée, Crispy Egg,
  • Fall Spiced Mustard Caviar, Creole Sherry Vinaigrette
  • Chef Cory Rapp – The Catch Restaurant
  •  4th Course
  • Phat Albert Imperial IPA – Double Dry Hopped
  • Southern Fried Quail
  • Tupelo Honey Glaze, Smoked Blue Cambozola Dandelion Slaw, Garden Pickled Vegetables
  • Chef Manny Gonzalez – TAPS Fish House & Brewery, Brea
  •  5th Course
  • Gross Island Bourbon County Stout
  • Peach Wood Smoked Pork Osso Buco
  • Roasted Butternut Squash Grits, Crisp Root Vegetables, Stout Reduction
  • Chef Kody Havener – Lillie’s Q, Brea
  •  6th Course
  • Remy’s Pappy
  • Sticky Toffee Pudding
  • Fig Caramel, Abuelita Chocolate Mousse, Cocoa Nibs
  • Chef Tom Hope – Culinary Director, Manzella Restaurant Group

Black Tuesday 2015, 19.9% and NO WAX?

Having just zwickled 2015 Black Tuesday, carbed and cold, I’m excited to write this. I feel like I’m addressing the crop report to Wall Street in the movie Trading Places, where thousands will throw tiny pieces of paper in the air after hearing this news.

GNAG2731Two new things for Black Tuesday this year: This year’s version is the biggest yet, at 20% 19.9% ABV. It may have been the carbonation on the brite tank, but this BT is akin to a honey-bourbon, but instead of honey, caramel, toffee, vanilla and chocolate poke through, like BT. It’s delicious. It seems a bit thinner, but in my opinion this is a good thing. I didn’t really have time to break it down or do a side by side comparison. For my money, I’ll buy all I can this year. Also notable this is the last BT brewed on the old brewhouse.

bt_nowaxAnother big bit of news? Maybe no wax. That’s correct. New bottles may have this classy foil top. I’d rather have a reason to dig in my Black Tuesday without a knife, and to possibly break the beer community out of the gothic era with wax dips.

What’s your opinion on wax? Let us know.

 

 

 

All the Barrels Roll Out for Firestone Walker’s Micro-Fest

Event in San Luis Obispo County Has only barrel aged beer, wine and booze at historic ranch. – By Greg Nagel

rancho2

The Historic Santa Margarita Ranch Barn – courtesy their website

IMG_9215With an event like From the Barrel‘ by Firestone Walker, irony sets in quickly as I realize we’re all just a bunch of booze sitting inside wood. At the historic wooden-planked Santa Margarita barn (in San Luis Obisbo County), every beer, spirit and cocktail has spent time in a wooden barrel. The guests? Dressed to the nines in prohibition-era fashion and, well, also surrounded by staves of lumber.

Session beer drinking since noon, my suspender-hooked suit pants and bow tie are providing some gentle, yet pleasant asphyxiation, I feel like this thing could all burn down with one careless flick of a cigarette.

Twinkly lights strewn across the dusty floor guide my way to the first beers of the night. Societe and Russian River are sharing a table like nephew and uncle at a roadside farm stand. Societe’s The Highbinder (American wild ale) next to Russian River’s Beatifiation? As a man of constant sorrow, I take a sip and whistle dixie. It’s hard to see the color in the low lights, but it does appear to have blushed from touching my lips. What a tart! The Highbinder gives me subtle wood; French oak wine barrel I presume. I pucker. It’s wet and unscrupulous. I get to the bottom and go for thy neighbor. Temptation sets in as our eyes meet. Does The Highbinder stand up next to Russian River’s bottled seductions? Absolutely. Beatification nearly blows my wad, so grab a smoke outside to relax.

Credit - CA Brewmasters Book

Credit Nick Gingold – California Brewmasters Book

The walkways are tight as I politely move about the barn. Rock steps tunnel the side entrances and juxtapose the gams propped up by throwback stems. The gentle plucking of a stand-up bass rhythmically blum-blum-blums throughout the night causing a few bleary-eyed people to dance. Outside, a bonfire flickers light across the way, highlighting cloche hats, pearls, fur and sparkled gowns. I flick my smoke safely and head back in.

“There’s no better way to feel like you’re back in the 1920’s than when your phone has zero bars.” – Overheard near the bonfire

IMG_9182

Guy on the right did the ‘reelin’ you in’ move at least three times to random ladies before Billy Idoling it.

 

The little devil on my right shoulder whispers something about rye whiskey and I tell him, “just one.” Three Highspires and a Templeton Rye later, the angel on the left whispers something about “food.”  Thankfully, there’s an abundance. I’m not much of a fan of sliders, so I sure as hell heist four or five ahi-poki chips and some sort of seafood bruschetta near the back window (completely surrounded by cats, by the way).

P1080906Wanting desperately to avoid a hangover before a long weekend, bourbon barrel aged beers are being avoided at all costs. Why drink a beer that had sloppy seconds with a bourbon barrel? As I get older, my craving for bourbon instead of bourbon tea-bagged beers continues to grow. It’s all about the blend and this event has the best…but I’m still not biting.

As the night fiddles away, the crowd grows thin. Ladies get loose enough to smoke some robusto-sized cigars. Suspenders are snapped, violently. 10 P.M. comes, and so does my bus to Paso Robles. Where did the night go? Angel’s share, I suppose.

———————

From the Barrel is now in its fifth year. It’s a great event with some heady drinks – only way to conquer it is to divide, sip and dump what you’re not thrilled with. Firestone Walker puts on some seriously great events and this ads to their line up. I’ve long been a fan of niche-type events (hello, firkfest!) but this sets the bar pretty high. I’d guess 95% of the people here are dressed up! It was classy, tasty and unique! I will be back! Thanks Firestone Walker and LA Beer Bloggers!

Disclosure: This was part of the LA Beer Bloggers Trip, FW paid for a bus full of press to attend a weekend of educational experiences. From the Barrel kicked off the weekend.