Category Archives: place with beers

Brewers Gone WILD! Firestone Walker Barrelworks

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credit Beer of Tomorrow

It’s no Pea Soup Andersons! (credit Beer of Tomorrow)

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11:35 A.M – Buellton, CA Two and half hours up the coast from Orange County, the bus door snaps open like a UFO in a corn field. I jump out, apply a fresh coat of lip-balm, and crack my bones like I’m in a home run derby. A seagull flies over my head, lands atop a nearby flagpole flapping a British flag, craps, and flies away.

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I’m outside Firestone Walker’s Barrelworks, which I understand pours my style of drink: wild, sour and funky beers. After sitting on the road for a couple hours, I could easily drink a beer out of a hobo’s shoe! Stepping inside the warehouse, I’m sucked into a booming craft beer vortex. Nipples slowly erect with the temp, retinas dilate to the dark…I slide my fingers across a barrel and knock on it for good luck. “There’s creatures living in there” I whisper to myself like the creepy little lady in Poltergeist. The lights kick on, revealing an aging beer mothership of deliciousness. I feel like we’re here for a beer séance. Lets join hands!

Audio: Jim Crooks explains some history and philosophy behind Barrelworks

 

Inside, QC manager/Master Blender Jim Crooks (aka Sour Jim) gives the rundown on Barrelworks. Teamed up with OG brewer Jeff Richardson (originator of the Firestone Walker barrel union) started this “padded room for brewers” to create wild beers away from the production brewery. Micro-organisms like Lactobacillus, Pediococcus and wild yeast can wreak havoc in a brewhouse like an infected cruise ship, hence the need to “infect” these beers well away from home base. At the production brewery, bugs “can be the end all, the be all…We test for these bugs every single day, if any show up anything, be it in the DBA union, the entire union will get cancelled…get thrown out” says Jim. In a controlled environment such as Barrelworks, brewers can go nuts.

Starting with only 28 barrels last year, Brewmaster Matt Brynaldson secured 400+ two-year old Opus One barrels (pictured above with colored stripe) to use at Barrelworks. Using base beers brewed at the production brewery in Paso Robles, fermented beer is racked into barrels and transported to Barrelworks for inoculation and/or aging.

As of early 2013, the barrels are being used for:

  • Aggrestic Ale = DBA + Brettanomyces in secondary + Lactobacillus. Takes on a Belgian style Flanders quality.
  • Sour Opal = Lil’ Opal + Bugs
  • Reginald Brett = Double DBA, Aged in Bourbon + re-racked and inoculated with Brett.
  • Brettaweisse = Hefeweizen + Brett (Described in this post)
  • Raw Barrel aging with no bugs/brett is also done to see the character a raw barrel will impose on a base beer.
  • Collaboration with Mikkeller – Brewed saison, hit with bugs and locally sourced wine grapes. Will be available at the Firestone Walker Invitational beer festival in June.

Blending Session!

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After a beautiful Taphouse lunch, Jim puts my sour beer protégé Simon Ford and I to work blending a batch of Sour Opal.  With samples from three barrels, paperwork and a Ph meter, we get to work making notes of each and what works best. With souring, beers don’t really start to get interesting until the Ph gets less than 3.8, but we opt to use our palates instead of a meter. In the end, our zippy blend makes our palates do the Harlem Shake. “I think I’ve got a winner here” I say to David Walker. He samples it silently and slides the glass back on the table without saying a word. Ah well, we enjoyed it. Must be a British thing.

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Stealing Bugs - Credit Simon Ford

Stealing Bugs – Credit Simon Ford

Using my best guilt tactics, I ask Sour Jim if I can take some bugs home to further my own sour beer program. “Is there any way you can pay it forward like Vinnie Cilurzo did for you?” “(laughing) We used to steal bugs on coasters, let me get you some baggies” says Jim. Simon and I are giddy at the thought of dumping bugs from this roller coaster day into our homebrews.

P1050307The fun doesn’t stop there, as the unimaginable happens: Jim sneaks Simon and I deep into the barrelhouse for an impromptu tasting. Pulling a nail out of a few special barrels, Jim shows us the nuances of a few favorites. The same base beers with the exact amount of inoculent in similar barrels can have vastly different character. Each barrel is its own microclimate, its own universe. I have goosebumps. What a day!

P1050336Barrelworks in Buellton is not only a place for the brewers to go wild, it’s a place where the craft beer curious can learn more about barrel aged beers. It’s a beer geek’s classroom! Barrelworks has a full Taproom restaurant, gift shop, brewery fresh and cellared beer store, funky tasting room and a climate controlled barrel warehouse. Self guided tours are available. With a beautiful 2.5 hour coastal drive up, this is the perfect weekend getaway!

 

For Whom the Beer Tolls – Firestone Walker Brewing Co. Paso Robles

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pils23pm on a Saturday: Paso Robles : Drinking deeper and deeper into my Firestone Walker beer junket, I’m handed a beautiful sparkling golden beer upstairs in the center of the brewhouse. ”This is our newest beer, Pivo Pils” says Matt Brynildson, Firestone Walkers Brewmaster. “I was dreaming about this beer for years after visiting an Italian brewery - Birrifico Italiano“. My brain wanders trying to figure out Matt’s accent. Michigan? The way he pronounced ’hops’ is truly Michigander (“haps”). Pivo, in Czech, translates to beer. Pils, (or Pilsner) was born in Pilsen, Bohemia in the Czech Republic. This fine bohemian style beer is sunshine in a glass with huge rays of floral lemongrass notes. And yes, I’d like another.
brewery matt
I’m a sucker for a good brewery tour and Firestone Walker is unique in its use of old world brewing tradition. Nobody uses oak barrel unions in the America to ferment beer, right? Double Barrel Ale is a wildly popular beer that uses this beautiful old British technique. There’s something relaxing about knowing your beer sat on wood for any amount of time. Perhaps I was a cooper in a previous life, or really good at Donkey Kong!
Bird's eye view of the patented Firestone Union - gulp!

Bird’s eye view of the patented Firestone Union – gulp!

On the tour, we sample 100% barrel fermented Double Barrel Ale (DBA); compared to the production 20% blend you get in stores, has a fruitier nose and firm bite. If this beer were served on cask, or even on nitro, I’d probably drop to the floor and have kittens! Both 100% and 20% DBA are outstanding and screaming with character, and worthy of a trip up to Paso Robles alone. Beer history lesson in a glass!

3rd day

In the name of the Adam, and of the David, Amen. – View of Paso Robles and silos

portalContinuing the tour, fifty feet up on a grated catwalk makes my ass pucker. High as a kite, I duck through a portal to the outdoor silos. I believe I could fly. I believe I can touch the sky.  On the way back in, I pee in the brewers lounge, which may sound fancy, but it’s pretty much just a regular toilet next to some lockers. I’d skip that portion of the tour next time.

 

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Onward, I skip into a private four barrel dip tasting where some serious wood is laid out. Raw American oak, bourbon, rum and tequila barrels sit like a nest of giant beer eggs. The room is cellar temp (mid 40′s) and smells like a team of drunken lumberjacks. Off to the side, I close my eyes…breath deeply through my nose and nearly faint at how unbelievably pleasant this is.
Head brewer Dustin Kral snaps on the latex gloves, sanitizes the bung cheeks and thiefs a squirt in my glass. Of the four barrels, raw American oak is my favorite with subtle notes of char, vanilla and toffee. I was excited to try the tequila barrel, but the flavors separate quite a bit; sort of like drinking a beer with a tequila chaser!
As the day winds down, I slide like a snail into Firestone Walker’s Taproom for meal, and you guessed it, more beer. The Taproom serves bistro style food, appetizers, small plates, big plates and desserts, all paired with beer suggestions. Paso Robles has tons of character, but lacks a true craft beer bar aside from the Taproom. It’s the type of place that’s diverse enough for night out with your homies, or to celebrate a birthday. I devoured a panko crusted seared ahi over farm fresh snow peas from Windrose Farm. It’s hard to believe I ate there for lunch! (read all about it here.) The Taproom sources all of its veggies from that remarkable organic, local and biodynamic farm! This place is definitely worth checking out.
Firestone Walker makes brewing magic. Whether it be award-winning base beers, barrel aging them, blending them, then winning more awards is remarkable, deserved, and a treat. Lets face it, Firestone Walker beers are accessible and classy, just like me!

Preview for next time: Barrelworks!

Coming soon, part 3: Firestone Walker's latest venture: Barrelworks in Buellton. Blending sours, and sneaking tastes from nail-holes!

Coming soon, part 3: Firestone Walker’s latest venture: Barrelworks in Buellton. Blending sours, stealing bugs and sneaking tastes from nail-holes!

Some photos sourced from Firestone Walker on my tour. Above photo credit ‘Overcarbed’. Other photos are copyright 2013 OCBeerBlog.com. Special thanks to the LA Beer Bloggers for arranging this!

Beer for Boobs Event at the Globe 3/26

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b4b banner

Tuesday March 26 at 6:30, the Globe in Garden Grove is hosting a YUGE Beer for Boobs event! If you haven’t been to the Globe, they’re a Belgian expatriate-ran pan-euro gastropub with more Belgian beer taps than you can shake a trappist monk at.

The event will host:

  • Four course prix fixe Belgian beer paired dinner! – $40 online, $45 at door. If you have issues ordering online, call direct at 714-537-7471 from 4pm (M-S)
  • Bottle share with purchase of a Beer for Boobs glass (bring a bottle)!
  • Silent Auction benefiting Beer for Boobs!

Dinner includes:

• Blanche De Bruxelles with Baby Endive, shaved fennel, lemon and white pepper dressing, and crumbled Feta.
• Leffe Brune with Prosciutto wrapped scampi shrimp, skewered with rosemary sprigs.
• Chimay Tripel with Skirt steak florets.
• Straffe Hendrik Quad with Crème brûlée with a few spicy candied pecans.

Silent Auction!

I'd give my left teste for this box of westy

I’d give my left teste for this box of westy

A hand-carried from the mother land super rare box  of Wesvleteren
Degustatiebox Trappist Westvleteren!

  • 1 Authentic Trappist Westvleteren Chalice
  • 1 Bottle Trappist Westvleteren b4b donated 212 (Quad)
  • 1 Bottle Trappist Westvleteren 8 (Dubbel)
  • 2 Bottle Trappist Westvleteren Blond (Pale)
  • Other rare donated bottles and memorabeeria from the restaurant owners, distributors and superfans, like this bottle of St. Martin’s Cloak from Brasserie De Brunehaut (Only 7,500 bottles produced and released in late 2012 – thanks to Mario Valle of Liguor Mart Whittier) and others from Julie Lim of OC Wine Mart in Irvine.

Bottle Share!

Buy a Beer for Boobs glass and bring a tasty bottle of beer to share! The B4B team will be on hand as well with tshirts, coozies and other goodies.

On tap at the Globe:

b4b taplist b4b bottles

About Beer for Boobs:

Beer for Boobs is a super walking, super cancer fighting walking crew. The idea for this fabulous team was born at White Labs in 2008. We wanted to raise yeast by day, and stomp out breast cancer by the mile. Our fearless leader & Vice President of White Labs, Lisa White, collected her superhuman yeast ranchers & friends to create our breast cancer fighting crew. Our crew walks 60 miles in 3 days this November to fight against breast cancer. 

 

Farmhouse Lunch with Firestone Walker Brewing Co. (Beercation pt 1)

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union-station-front7:30 A.M. LA Union Station: “I’m pretty sure the guy next to me at the urinal was jacking off” claims Kip of Bierkast/LA Aleworks. I once wrote about this building’s romantic nature, but the thought of decorating a urinal cake in front of company is somewhat impressive yet depressing at the same time.

andersSeated in the center of a bus full of the absolute cream of LA beer media, I can’t help but smile. Batteries are fully charged, bagels are schmeered and bottles of craft beer are flowing wildly. We’re headed north to Paso Robles on a ‘Journey to the Center of a Barrel’  hosted by Firestone Walker. Anders, the LA area Firestone rep (looking strikingly like Mike Myers, but with a German accent) passes bottles of Double Jack, Double Barrel Ale and Pale 31 like communion. Our livers (and cell phone batteries) are in for a slow and painful death this weekend.

11:30 A.M. Slowly sipping a Bruery Rugbrod makes the time and trees melt by the bus windows ever so fluidly. The business cards have all been passed out, Twitters have all been followed and the bus vegans have all outed themselves. Somewhere off of James Dean Highway, the bus creeps onto a thin dirt road and squeeks to a stop. Bones crack as we emerge through the dust cloud. “Where the hell are we?” Anders trots to the top of the nearest hill and makes a call. I check the itinerary: “noon – Lunch – Think Fresh”. Then it happened, a sunbeat tractor rolls over the hill to save us. “Is that David Walker on the back? Holy fucking shit!”

walker on tractor

“Hop on” David says in his Mozy ’charming man’ accent. Musical chairs ensue. Being lunchtime, the thought of dining on a farm seems like a fucking fairy tale. I snap a photo of David Walker with the sole purpose of showing my barber. “He’s one cool son of a bitch.” I tell the Beer Goddess next to me. Picking up a bunch of media people on a tractor is beyond pimp-like. I need to be pinched.

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We end up at Farmers Bill and Barbara Spencer’s Windrose Farm just outside Paso Robles. Firestone Walker and many other restaurants get their truly organic/biodynamically produced goods from this wildly manicured plantation. Envision rolling hills littered with trees, 70′s porn rosemary bushes, sheep grazing and shitting like natural fertilizer factories…acres upon acres of apples and beyond. If you’re looking for a spot to camp for Firestone Walker’s Invitational Beer Fest, this is the spot. They even offer a cozy pink trailer ‘farmhand for a night’ stay that includes fresh food and beer! (Call for details)

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Gathering around the farmhouse, pitchers of Firestone Barrelworks BrettaWeiss are served. As farmer Bill speaks to us on the crappy state of “organics”, a rooster tro-lo-los along to a quartet of wind chimes jingling in the warm breeze. Closing my eyes while taking a sip, I feel dreamy and hypnotic. This beer is bright, tart and is farming with character from the wild yeast, yet remains approachable and refreshing. If this is any indication of what Barrelworks in Buellton is capable of, I’m 100% on board.

farmlunch tableOnward to lunch! We’re seated at a thirty-person communal table set in the sun, four courses of farm-fresh food are served:

  1. Farmstyle salad; fresh picked greens, vegetables, Union Jack vinaigrette; w/Double Jack IPA (bottled yesterday)
  2. Braised bitter greens; Windrose Farm smoked tomatoes; w/ Wookey Jack Black Rye IPA (bottled two weeks ago)
  3. Walker’s Reserve Braised Lamb; roasted root vegetables; w/Parabola Russian Imperial Stout (2011)
  4. DBA caramelized apples, vanilla ice cream; w/ Double DBA Imperial ESB

Enjoying such beautiful food at its peak of flavor and nutrition next to shockingly perfect beer sets a perfect foundation for the rest of the day. I’m ready for anything.  I could box a lion and wrestle a bear after this. This lunch is world class and faultless. This is my Jonestown moment for fresh food and craft beer!

Stay tuned for more on this journey! Windrose Farm produce is available at the LA Farmer’s Market as well as many fine restaurants in LA! Check their site for details. (map)

 

2013 Russian River Pliny the Younger Releases (OC/LA/IE)

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Russian-River-Pliny-the-Youngerplinyglass-copy

Russian River Brewing’s Pliny the Younger release dates in Orange County, Los Angeles and Inland Empire! Read my review of last years release! Cheers

 

Orange County

Los Angeles

last updated 2/19

 

Good Sour Hunting, at Total Wine & More?

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Ah, my beer camp cart. (swoon)

Ah, my beer camp cart. (swoon)

My wife has a bad habit of ‘accidentally’ buying shoes. Me? I ‘accidentally’ fill up a cart at Total Wine & More from time to time. Stopping in for a few beers often leads to a lot of ‘ooh’ and ‘ahh’ moments, and even more ‘oh shit’ moments when checking out. Among the aisles and aisles of distinct wines and spirits, beer sits comfortably in the back corner, organized confusingly by type.

The one thing I love about beer shopping at a big store is it reminds me of record/CD shopping before the MP3 player was invented. A rare import or bootleg album is the equivalent to finding a great bourbon barrel aged stout, a triple IPA or a nice sour from Belgium. Thankfully, beer can never be digitized. Let me tell you, finding a sour at TW&M isn’t easy. My latest trip I found several: The Bruery’s Rueuze, Petrus Oude Bruin and a Monk’s Cafe Flemish Sour Red Ale.

Tasting Notes on the Three:

marie antoinette

The Bruery’s Rueuze pours a dusky yellow fiz. The head is like Marie Antoinette at the guillotine; your glass serving as the landing basket. “Let them eat cake!” I yell to my wife as she makes dinner while I sip. “What the hell are you talking about?” she yells back. Lively on the nose are notes of lemon curd, shortcake, light brown sugar, over-ripe fruit and a touch of wild apple cider. From a distance it looks completely flat, up close, tiny bubbles cling to the side and provide a pleasant body to keep things interesting. This dry gueuze is tart to the point it forces a grin no matter how glum you may be! As it warms, call a search party for the carbonation; its soul escapes, leaving a vinous sour that remains worthy until the blade drops.

monks cafe flemish sourMonk’s Cafe Flemish Sour is a great entry point to the huge landscape of sour beers. This beer is easily approachable to someone that is making the leap to craft beer from wine or light American lager. Pours dark with ruby red highlights, lace sliding down the glass like soap at a carwash. A scary amount of halloween candy haunts my nose with notes of Sweet Tarts, Bottle Caps candy, and fresh pomegranate. This is a very easy to drink beer with a mild creamy mouthfeel. Belgian candi sugar flavors and sweet malt hang around, finishing with an subtle mineral water character. Pair this beer with a spring salad and raspberry vinaigrette or perhaps a fruity tartlet.

 

petrus oud bruinPetrus Oud Bruin is somewhat similar to Monk’s Cafe. It’s a little darker, dryer, and more complex. Notes of oak and cabernet grapes round out this highly quaffable beer. It’s almost too easy to drink for how long it’s aged! As it warms, swirling the glass will give some nice fruity plum and dried cherry notes. The sour factor is also enhanced as the temp rises. If Monk’s Cafe is Kindergarten, this is the second grade…both accessible, delicious and super high quality.

Overall, sour beer at a store like Total Wine & More is still somewhat hard to come by. It’s a gentle start, but I won’t be satisfied until there’s at least a dedicated sour section filled with gems from around the globe. Their selection of wine and spirits tells me, it’s damn possible.

Get a sour in Orange County recently? Share where!

7 Stages of Grief – Bruery Provisions Closes

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Blankly staring at my twitter feed, it popped up. “Bruery Provisions is closing”. My early morning pre-coffee brain repeated the phrase several times as if it were abstract poetry.  Provisions for me is why I’m typing this shit right now. I’ve always loved beer, but when I stumbled in Provisions for the first time, I knew beer was finally winning. A flight of beers and wedge of cheese is all it took for me to register this site. Hearing the news, I sat in shock and clicked the link. Then it hit me, I’m on stage one of the seven stages of grief.
My second visit years ago. Two flights and some notebook paper for notes.

My second visit years ago. Two flights and a paper scrap for notes.

Stage 1: Shock and Denial

My initial reaction? I thought the The Bruery’s site was hacked and this was some sort of sick joke. Not funny assholes! I was about to email Ben Weiss, the Bruery’s director of Marketing, then his press release hit my inbox:

We at The Bruery regret to announce that we will be closing our retail shop & tasting area in Old Towne Orange, The Bruery Provisions, on Sunday, January 13th.  Provisions has been an important part of our company, spawned by our passion for craft beer and the opportunity to introduce others to it. Our decision to shut the doors did not come easy…

Thinking I was obviously on the show Punk’d, I got excited that I might get the chance to kick Ashton Kutcher square in the crotch. Wouldn’t that be nice to strap on a pair of those creepy Vibram shoes with the finger-toes and do some Kutcher ball damage?

Stage 2: Pain and Guilt

patrick and greg koch

Future owner on the left? The pre-crazy beard man Greg Koch visits Provisions Nov 2011.

Realizing it’s not a joke, I looked back to some of my old posts and photographs at Provisions while drinking an old Provisions Series beer. “No more Provisions Series beers” I mumbled softly. Is there anything I could have done to keep them open? Could I have shopped there more? What if I did just one more blog post? It’s all my fault dammit! I’m a horrible monster and pray for death!

Stage 3: Anger and Bargaining

I hit rock bottom seeing Instagrams of the 30% liquidation Provisions beer hauls.  #bruery #provisions  #whalesbro #haul #sadface #curbstomp #face #candyfromababy #craftbeer #beer #sours #upshitkriek #beerporn #instadrunk #beerninja #neverforget #BP4eva #poursomebeerout #deadhomey #birdwell #stpaul #yams #10000IBU

Cindy Santoyo's haul pic.

If your Provisions haul pic needs iPhone Panoramic, you done good. Craft beer geek/hoarder Jason Moore’s haul pic of deliciousness.

Did Patrick Rue lose a poker bet? Did the mob force him out of Orange? Did Ken Hollingshead Sr. visit Patrick in a dream? Were sales that bad?

“But they added a patio last year!”, “But they added full pints!”, “But the classes were always sold out!”, “But their grilled cheese sandwiches were awesome” But, but but…Damn.

Stage 4: Depression, Reflection and Lonliness

pic courtesy Cambria Griffith @goldenroadbrew

Sad Kendra hates GABF head. (pic courtesy Cambria Griffith @goldenroadbrew)

I thought about lighting candles. I thought about listening to The Cure Disintegration.  No more sneaking in for a quick flight while my wife antique shops. No more fun beer/cheese classes. No more La Tur cheese and a pint for dinner. No more Old Town Orange beer crawls. No more chatting with GM Kendra, Asst. Man. Lauren and the rest of their talented staff. No more meeting random craft beer curious old people that stumble in for beers. No more guest flight nights. Provisions did everything right…maybe too right. Sure their tasting room at the brewery is ‘enhanced’, but it’s nowhere near what Provisions was. It was a magical place full of talented people where beer was handled with respect.

Stage 5: The Upward Turn

Re-reading the farewell email, something struck me:

…increased our production capacity by 130% in the last few months.  About 40% of our beer is aged in barrels for a year or longer, and we’ve amassed a collection of over 3,000 barrels to achieve this.  In evaluating how The Bruery should operate in order to achieve its goals, it became apparent Provisions is not the best use of our limited resources.

So, if the awesomeness that is the Provisions is gone, I would expect to see The Bruery’s beer production unfold in an equal and opposite reaction. I want to be dazzled by their beers more than now. Simply bretting/bourbon barrel/or tossing fruit on a base beer? That’s not good enough. Is adding new branches to their huge family tree of award winning beers the way to go? Maybe revisiting successful beers another option? We shall see. Losing the Provisions is a huge loss for craft beer, and I expect to see dividends. Given The Bruery’s track record, I have full faith they can pull it off.

The Provisions staff preps for the Black Tuesday party.

The Provisions staff preps for the first and last Black Tuesday party.

Stage 6: Reconstruction and Working Through

Provisions had it all: people, place, and product. Can someone else step in and do a great job? Sure, but they’ve got some very big shoes to fill. Why did the previous tenant ’Frog’s Breath’ fail? With huge regional craft brewers like Stone Brewing setting up stores throughout SoCal, or with successful local entrepreneurs like Julie Lim at OC Wine Mart as possible interested parties, the future looks bright. Different, but bright. (Note that I have no knowledge who is interested in the spot, I’m merely speculating.)

Stage 7: Acceptance and Hope

help-me-obi-wanBruery Provisions was such a bright spot on the craft beer map. Not just for OC…it was a destination. For out of towners, it was a one-stop shop. Sure you can visit Hacienda Beverage, Vendome Liquor or HI-Time Wine Cellar for bottles. Sure you can get great beer and slow-food at The Playground, Hopscotch, Carolina’s Italian, The Globe, Selmas and Beachwood BBQ. Sure we can visit the many great Breweries and Brewpubs in OC. As craft beer continues to grow, I’m sure we will see other boutique style shops open. The up and coming Packing District in Anaheim is ripe for a small cheese/beer shop.

Overall, I’ll miss my favorite beer and cheese shop. I’m thankful that it existed to begin with as it sparked me this righteous path of deliciousness, fearless writing, and fun.

For posterity, I saved their final draft list:

On Deck at The Bruery Provisions – 8

Beachwood BBQ & Brewing / OMGWTFBBQ!

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Beachwood BBQ & Brewing. If those words aren’t part of your craft beer vocabulary, I’m going to send you a free copy of Rosetta Stone’s craft beer language edition* and whip a piece of pulled pork at your eyes, you filthy swine.  Not only does Beachwood ‘que up some world class BBQ and sinful Americana style dishes, the house beers brought home some serious hardware at the Great American Beer Festival 2012. Co-owners Gabe Gordon (chef), wife Lena and Brewer Julian Shrago’s food and beer recipes are a match made in heaven; and worthy of a solid write-up, Gonzo style.

Thurs. Nov 15, 5:45 P.M.

If I told you that I received a full frontal body massage while standing on a street corner, you’d probably ask, “Long Beach, right?” and I would say, “yep, but it’s not what it sounds like.” See, I was in fact on a street corner, in Long Beach, punching a crosswalk button like Bruce Lee as two vintage lowriders roll up. Each car’s stereo is easily bending the space-time continuum with bass so loud it feels like I’m being attacked by a swarm of french ticklers. A young lady passes me by mid-crosswalk pulling pomeranians like she’s flying a kite. “Where’s…..Beachwood……BBQ?” I ask in-between bass thumps. She points ahead and rushes off.

The dark drizzly night puts me in the mood for comfort food and a nice roasty stout. Ashley (hostess), welcomes me like I’m family. “Sir, the Zymatore Project is in-house tonight, there’s special beers paired small plate dishes”, she says while handing me a page that reads like a menu at a French brothel. I stutter like a drunken Texan trying to say “BFM Abbaye De St. Bon Chien Aged in Pommeau Barrels from Brasserie des Franches-Montagnes from Jura, Switzerland. (view the evening’s menu here: 1 2 3 4 + food) “Wait, wait, wait a fucking minute. I pick a random night to come to Beachwood and and I’m here with some of the rarest barrel aged beers in America?” Indeed.

Ignoring the details of each beer, I roll up my sleeves and start with the lowest ABV; a 5% Italian Wit beer aged in “Orange” Wine barrels; Birrificio Barley’s Friska. I play coy as she gently touches my lips. She’s tart, provocatively dressed to style and teases my tongue. Friska is flogged with natural orange zest while her friend Coriander bats her lashes from afar. “Respecte le donne!” I yell, getting strange looks from the bartender. “It’s an Italian Spiderman joke, google it.”

Striped shirt wearers Justin of Beachwood and Mike Harman of B.United

Briefly, the Zymatore Project is kind of like an art museum getting the Mona Lisa, touching her up with some eyebrows and cleavage, then loaning her out for parties. Not only does B.United import rare beers from around the globe, they go another step creatively and re-age beers (also meads and ciders) in specialty barrels for this project.  Some beers they evoke a secondary fermentation with fruit, adjuncts and wild yeast, boosting the character and alcohol. Michael Harman, B.United’s West Coast Division Manager says “We will only do a secondary fermentation if the brewer is okay with it.” Just when I’m comfortable with American craft beer, discovering the Zymatore Project quickly makes me feel lost in a vast landscape of ever-evolving beers.

Aside: Just as Beachwood is collaborating with B.United for the night, I’ve joined forces with Orange County Gayot food critic and OC Executive Magazine mogul Richard Manning as well as the highly acclaimed food photographer Anne Watson. Any time I can get a solid opinion on food and professional photography on the blog, I’ll take it! I highly suggest browsing their work as they’re both huge parts of the Orange County food scene. I love and respect both immensely!

On to tasting… Of the five Special Appetizers offered for the Zymatore event, each has a suggested beer pairing with prices ranging from $7-$12 for each. (click to view). The Grilled Chicken Breast on wilted greens appetizer, for example, is cooked with with orange and coriander; the same ingredients brewed in the Friska Wit Bier described above. Each dish is well thought out and crafted around the special beer selection for the evening.

The Chicken & Duck Liver Pâté with toasted bread rounds is a perfect entry into Fall/Winter. “November is finally here!” says Rich as rain drops pelt the outside tables. He adds, “Mason jars are popular these days in fine dining.” I note that the bread rounds crunching in my mouth sounds like someone walking in freshly fallen snow <crunch crunch>. The Pâté is delicate yet full of mineral goodness. The suggested beer, Hofstetten Granit Bock aged in fortified wine barrels plays well with the Pumpernickel rounds and cleanses the rich fat as it melts across your palate. I wish I could fit my face in that mason jar, dammit. Anne quips, “doesn’t Pumpernickel literally translate to Devil’s Fart?” Yes!

My other favorite dish on the special menu is the Duo Smoked Game Sausage – Venison and Duck sausages on top of a red onion marmalade. The sausage is bundled handsomely with a mild smokey heat and rustic earthiness, sort of like Hugh Hefner in the 50′s. The filler is grainy like black pudding dotted with wild berries to twang up the sweetness. Cranberry in the filler screams “Autumn!” and I’m left screaming for more. The sweet marmalade hiding out underneath brings out the best of our beer choice: J.W. Lee’s Moonraker with Wild Yeast. When I think wild game, I think British beer to wash it down and to boost an earthy sweetness.

Other dishes you MUST try when visiting Beachwood BBQ:

  • BBQ! If you can’t decide, do the “Choose three items” option to get the best of each world. The pulled pork is a masterpiece and must be tried. Seriously, if I was a pig, I would gladly offer myself up to Gabe. “Oink Oink, Gabe! Please put me in your smoker and dry rub my butt kind sir!”
  • Baked Mac and Cheese! You’re probably like, “yeah yeah, what’s so special about it?” Rich Manning says, “It’s probably the best Mac and Cheese in the Greater Los Angeles area. It’s smoked and dense with a huge flavor depth”. “Ooooh, this is worth every calorie!” says Anne.  The Gruyere cheese beer sauce oozes, coats and stretches with each bite. The crunchy crumb topping lends it a light crunchy shell. “But is there bacon?” Yes, there is bacon, you filthy, filthy pork slut.
  • The Wild Mushroom Stew is another favorite although probably overlooked on such a deep menu. The “umami-bomb” Mushroom Stew sits on a sinful double dollop of blue cheese grits, the kind your momma used to make, if your momma is Paula Deen.

But wait, there’s beer! If you need yet another reason to visit Beachwood BBQ, the beer program is one of the best I’ve seen. Here’s why:

  • Full set of award winning house brewed beers. Each has a distinct full body and bold flavors that stand up to the rich food. Belgian style ales, Stouts, IPA, ESB, Pale’s, etc. There’s something for everyone and all brewed in house and super fresh. Do a flight, grab a growler to go.
  • Lineup of rare and classic craft beer from around the world. Whenever Pliny the Elder is ‘just another beer’ on the draft board, that’s saying something. The revolving taps alone are worthy of a trip, not to mention a full cellar of rarities. The list is thoughtfully planned with many styles covered, big beers to sessionable, low to high IBU, fruity, roasty, no ‘tap overlap’ with ten IPA’s…I could go on and on.
  • A bar packed with craft beer fans. There’s something to be said about the craft beer community. We like to talk beer with each other. Beachwood’s bar is packed solid with geeks, newbs, homebrewers, pro-brewers, and craft beer celebrities. The bartenders and wait staff are also highly knowledgeable and not snooty.
  • Multi-zone draft temps! This is seriously insane. Some draft handles are served at cellar temp, some are served at colder temps. Gabe Gordon created the “Flux Capacitor” which monitors CO2 and allows for per-line adjustments. At Beachwood, you can get a Barleywine or rich Russian Imperial Stout served at suggested cellar temps! No more coddling your beer like a baby until it warms up! It also allows for certain styles to have more or less gas, making ‘mouthfeel’ fine tunable. This is the geekiest thing I’ve ever seen at a bar.

  • Special events! The Zymatore project listed above is only a small part of what Beachwood brings to the table. I seriously couldn’t be more blown away by what the B.United guys are doing and for Beachwood to bring it to the public. Check their website or Beer Advocate for details on future events.

Beachwood BBQ has a smaller location in Seal Beach without the brewpub; same great food and superb draft list. Both are craft beer beacons of Orange County! Make sure and check out the rest of our pics! Thanks Beachwood

*Rosetta Stone doesn’t have a craft beer language edition, silly. Go buy Tasting Beer by Randy Mosher and learn super geeky stuff. 

A Perfect Storm / The Bruery Black Tuesday Release Parties (2012)

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Patrick and Rachel Rue relive their Black Tuesday prom.

“I thought I had messed up raising my son” said a well-dressed older gentleman in a bow tie and extra-extra long grey suit. “Who’s your son?” I asked. “Patrick Rue”. I could tell by the gleam in his eye, Michael Rue (President of the Bruery) is proud of what his son has created. Even the lore of Black Tuesday, an epic brewday-gone-wrong, has turned into something magical. The mere fact that 3,000 bottles of the $30 beer sold out in ten minutes is proof Patrick Rue knows what to do when life hands him lemons…throw them in a bourbon barrel and hope for the best.

Peanut Panna Cotta w/Toasted Marshmallows

The 2012 Black Tuesday party and beer release is double the size of last year. The party has expanded to the Bruery Provisions and the new tasting room at two sessions a piece. With the beer, production was up and more variations are available at the parties, giving fans a chance to try special cask, randall’d and tap versions of this enigmatic Imperial Stout.  At Bruery Provisions, each variation is paired with a perfectly crafted dish! Here’s a write up of the tail end of Bruery Provision’s party, and my notebook notes verbatim of the full party at the Tasting Room. Please, enjoy.

Bruery Provisions Session One:

Faster than lightning strikes, tickets to the party at Provisions disappear.  I’m all about pairing beer with food and I’m quite curious how a complex 19% ABV bourbon barrel-aged beer will fair with food. What the hell would I pair? S’mores or maybe a nice Macanudo Robusto Cigar, or perhaps a nice triple-cream Brie glazed with a honey-bourbon reduction? I know, it’s not an easy beer.

Lukcy Basardts on the patio of Bruery Provisions

Arriving at Provisions as the sun sets, the squeaky back gate is all that welcomes me. The quiet crowd outside must be content as everyone is sipping gently with pinkies out. The outside air is refreshing, golden and still. Birds flutter inside the nearby hedges, snuggling in for a nap after eating artisanal crumbs all day. Going inside, I’m met with some serious 1920’s zing! The ambiance is brought to life by the smiley staff completely and not cheaply dressed to the nines. Ladies are elegantly draped with long strands of pearls, throwback hair feathers and flapper dresses. Gents are dashed in everything from bowler hats and suspenders to pinstripe three pieced suits. Tyler King, man of infinite fashion skills, even had a grey button-up short sleeve shirt (with shorts). One can always spot the artist at a show, I suppose.

Provisions kitchen coordinator Bryan Liem set out to prove his mad pairing skills with five versions of 2012 Black Tuesday.

  • Black Tuesday (straight) with Wild Mushroom Mole, Masa Cake & Sesame seeds.
  • Grey Monday (Hazelnut version of BT) with Blue Cheese cold smoked over Hazelnuts, Dried Figs, Fresh Pairs & Toasted Hazelnuts.
  • Black Tuesday Cask with Coffee & Vanilla served with Coffee & Vanilla Pulled Pork Slider w/Coffee BBQ Sauce on a pretzel bun.
  • Black Tuesday Cask ‘Banana’s Foster’ paired with Peanut Panna Cotta w/Toasted Marshmallows.
  • Black Tuesday Randall with Mint Chocolate next to Goat Cheesecake, Raspberry Coulis & micro Mint.

“I really wanted to do at least a couple of savory dishes to show Black Tuesday can be paired with a variety of dishes. I thought the vanilla brine I did for the pork added just hint of vanilla to really bring it out in the BT.” Bryan Liem, Bruery Provisions Kitchen Coordinator

courtesy Bruery Provisions facebook page.

Overheard inside, “The pulled pork dish and coffee Black Tuesday easily won best in show, best beer and best pork dish I’ve had.” Said a random lady. Kendra, Provisions GM agrees, but mentions the Smokey Blue by Rogue Creameries paired with Grey Monday was a close runner up. Anytime you can get a complex cheese that’s been smoked for three days over hazelnuts with a complex hazelnut beer, you’re in for a sure mouthgasm! Everything was delicious and perfectly paired.

Overall, session one at Provisions was super mellow. It was nice to see it wasn’t over-crowded, guests had plenty of elbow room to shmooze around and take photos. More on the beer in the next segment, but five variations of Black Tuesday with paired food is plain brilliant. Bryan Liem has some serious mad skills and I can’t wait to see what he has in store in the future!

Bruery Tasting Room Session Two

I took four pages of notes in a spiral SPAM notebook during the party; here they are verbatim.

Bruery BT 12 party

Dan from out of the park pizza is here with a Brewluminati shirt. He “probably should have been put on Ritalin, but his mom didn’t, thankfully, Fuck that shit” says Dan. Doors open, clock strikes 8 and Black Tuesday flows quick, thick and black like a 1970′s blaxploitation film. A hundred voices corrupt the fall night and are buzzing consciously with phones and beers in hand. Untappd is tappd out, thankfully. I don’t normally check in tasters, but this has more booze than a standard 12oz’er. Glasses clank unheard among Hipbone Slim & the Kneetremblers ‘Snake Dancer’. “Cheers!” screams a table with necks stuck out. Music is all encompassing and volumetric, throwback blues jam thick like a Black Keys Pandora playlist. Black Keys? Black Tuesday. Nice to meet you. Likewise. Pleasure.

Staff is sexy, dipped in classy 20’s garb. Crowd is sloppy with tshirts and tennies. Sitting by the last-call bell and firkins, wooden handle, 8” ringer. I’d ring the server’s bell like Anita Ward. Sitting by the casks, people yell drink orders without saying please and not tipping, “BANANA AND GREY MONDAY” yells a puffy guy that looks like Clint Howard. Lee Fields ‘Who do you love?’…great song…tappin my feet, sipping, scribbling, eavesdropping, heaven.

Vanilla coffee cask best I’ve had all year. On par with Smog City’s Groundwork Coffee Porter that took gold at GABF; fucking amazing beer. After two pours I get a case of the sweats. Spoke to Jeff Duggan at Portola Coffee Lab in Costa Mesa; “the coffee is a lighter blend than Portola does normally, we ground it this morning to drop in the cask.” he says while hauling bottles to a work party. Vanilla? Not really punchy aromatically. There are GROUNDS in my beer! I repeat, there’s GROUNDS in my beer! Coffee character is perfect; it smooths out fresh BT perfectly, 19%? Nofa King way. I want this beer bottled..now. Ya heard.

Hitting more CASK action: Banana’s Foster. Boozy bruleed banana that bounces on the palate like a real creamy banana. Banana fumes after a sip! On the belch, more banana fumes! Michael Rue gave me his on the way out. “I barely touched it.”

MINT – was this through a randall? I didn’t see Randall anywhere. Imagine Chocolate Rain with some cooling, boozy mint. Least Fave. Not bad by any means, but the bar has been raised. Last year’s BT S’mores cask wasn’t that distinct. This year, variations are nuanced and  a force to be reckoned with.

*Show a tweet with #BlackTuesday and get a free BT ’11. Done and done. Wow so smooth compared to ’12. Def going to bury my ’12 in the backyard like a dog.

Hottenroth – Palate cleanser of the Gods.

Grey Monday – Sweet hazelnuts! Sexy decadent hazelnuts tap dance in my mouth. Time to convert BT to P.

Straight BT ’12: Graham Crackers all day long like Heather Graham in Bowfinger. Deep dark fruit vanilla followed by bourbon, oak. Boozyness clashes with hoppier finish not prevalent in BT ’11. Baby Black Tuesday needs to mature, cut teeth and get potty trained.

Dan Auerbach ‘Streetwalkin’ blastin’. Serious Portola coffee sweats going on! Buzz hit! Caffeine too. Intense. Life of a beer blogger is always intense. Bank on that.

Ashley, peacock feathers, pearl necklace and beer. Best seat in the house!

Chocolate Rain materializes in my tasting glass. Manliest goosebumps ever. This is the point where they all start to blend in. Chocolate is decadent, smoothing. Wish I had a doggie bag for this. Time for food. Lime Truck ran out of food. Bastards.

The crowd is apologetic and nice with the tight squeeze. Overheard: “scuze me, sorry, may I get through here, sorry, pardon me, whatcha drinkin there? Didn’t I see you at another event?” “Tuesday, Monday, Tuesday, bananas!”  ”Coffee, Coffee, Coffee, did you hear the Coffee cask is great? Anything? Nothing.” “Damn son.”

Overall! Great party, pretty much perfection! Was a little loud, but hell, I’m old. Next year I hope do the same thing. The beer is pretty much phenomenal and this year was an improvement with the variations. Portola Coffee / Vanilla cask Black Tuesday I will pretty much swoon over for weeks to come. I hope it makes a return throughout the year!