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?

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@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.

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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.

The Art of Going Big | Grits Fullerton + The Bruery Beer Dinner

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Grits is for lovers.

“Tonight is going to be like a race,” says the gruff and unshaven executive chef Cody Storts in his home away from home, Grits Fullerton. Six courses set out before us: pork, seafood, game, seafood, beef, then dessert. Having been to four of chef’s beer dinners, I mentally prepare myself to form my lips into the shape of Noah’s arc, and eat all the tasty animals.

Being Grits’ third beer dinner, this is the first with hyper-local O.C. beer: The Bruery, and as far as I know, the first beer dinner led by a Master Cicerone, Patrick Rue. Having had most of the beers, the mere thought of the pairings has me salivating. If I had a tail, it would surely be wagging wildly, enough to knock various glassware off the tables, Pavlov-style.

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COURSE 1, The Pork Confessional – A variation of the Bruery’s Sour Blonde Ale was blended and fermented with juice pressed from Fess Parker’s Riesling grapes. Juniper cured pork belly, cilantro and celery root puree.

Not being the biggest pork belly fan, I will say Grits preparation I actually enjoy. There’s something about how they get a perfect crust, bursting with umami, to play with the fat inside. It all comes down to balance, and chef totally nails it. Confession, one of my fave wine-blended beers, matches the dish with carbonation and acidity. The tone set, we move on.

GNAG0042Course 2: Sourrento Mussels – A beer that debuted at the second Firkfest, Sourrento is a sour ale inspired by the lemon flavored spirit, Limoncello. The broth on this dish has a nice rauchy-bacon quality, “I want a glass of it,” says my table-mate Anne Marie of OCWeekly fame. The black mussel is plump and ready, topped with 70’s chili-thread bush. Backed by the beer, this course made a nice intermezzo. 

Course 3: Bambi with Duck-Roids.

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Venison injected with duck-roids and the best bread pudding ever.

(Paired with Batch #1731, a homebrew competition winner is a 100% brettanomyces-fermented hoppy session ale at 5%.) “If rare venison doesn’t sound good, go over to Philly’s Best next door,” quips chef. It was indeed rare, but the duck fat seemed to tame the game, so to speak. The real winner of the night is the rye bread pudding topped on apricot key lime bourbon glaze. Nice rye-spicey take on a classic.

GNAG0060COURSE 4: Oh SHIT.
So Happens It’s Tuesday – A slightly-less intense incarnation of Black Tuesday paired with Escolar almandine, a fish that can have laxative qualities if eaten in excess. I eat half, just to make sure we don’t have any accidents.

COURSE 5 – The Meat Statue – I’m not sure where one gets a steamship round cut of beef these days, but I’ll be damned if it doesn’t look like a statue. “Nobody does this shit,” I say out loud while snapping a photo. Coming back to my seat and finding a full ‘fuck off’ pour of 19.5% beer had me instagramming like a school girl. Sadly, I was full, but managed to eat a few fork-loads of the beef and root veggies. Wineification III, a blend of grenache grapes from Rodney’s Vineyard and Black Tuesday. Matured in a combination of bourbon and French Oak barrels, this beer is liquid dessert.

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Steamship Round, aka “the Meat Statue

GNAG0085Dessert Means You Survived: Blackberry cheesecake, Thai basil, bourbon sweetened currants and sweetened cream sauce paired with Cinnamonk was actually the best pairing of the night. But, wow. Full.

A shot of Bourbon is dealt in coffee mugs, we toast, inhale and hold our bellies. Cheers to another great party atmosphere, great hosts and solid, smiley service. Grits is located in downtown Fullerton and is open for brunch, pub dinner service on the weekends, and don’t miss their half-off draft beer on Thursdays!

Three Frenchs | One Short of 100, 2015 Brewery Visits

GNAG4047One of the hardest parts of beer travels is keeping track. I did a pretty decent job in 2015, however. Google Maps and Untappd made beer hunting around the country a snap.

Being a bit indecisive, I have a hard time creating my own “Best of” or “Top 10” lists, so I thought it best to highlight a few of the stops that made my travels memorable.

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2015 included 99 different breweries in twelve states. I can’t believe I missed 100, by just one. 49 of those breweries were in SoCal alone. Since you’re reading this blog, you most likely have your own solid opinions about our local brewing scene, so who am I to correct you. So with that, my highlights do not include any local SoCal breweries.

Portland Maine! Yes, I know this City has been creeping up the beer destination lists for the last few years, but dammit if it’s not true. And not just beer, the whole fucking City. Great beer, food and people.  A perfect example, while getting a coffee at a local roaster. I asked the barista, as one would do, for some pointers on the local beer scene. After a quick back and forth on his favorites I went to go sit down with my wife. I few seconds later a young woman got up and walked over to our table. She overheard my conversation and proceeded to write a complete list of recommendations, including breweries that were so new that they did not show up on any map or listing. She also provided guidance on times and locations. For the remainder of our stay, we reference that list. Now that’s the way to support your local beer scene. Portland also just happens to be home to Allagash Brewing and the not too far away Maine Beer Company (see below).

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Maine Beer Company Look, if you’re going all the way to Portland Maine, make the extra drive to the Maine Beer Company. I’ve had a few Maine Beer Company beers in the past and I had high expectations. They did not disappoint. All the beers I tried were super clean, refreshing and on the dry side. The overall quality of all the beers were outstanding. Lunch IPA and Peeper Pale Ale were two of my favorites that were on tap. Their tasting room is a clean, minimalistic space  and overlooks a very organized brewery. This is a must stop if you find yourself in the area.

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Maine Beer Company

5 Rabbit Cerveceria – (see my previous post) In short, loved their take on beer styles.

Amador Brewing Company – This brewery opened in 2015, and is tucked away in the small town of Plymouth, Ca. Yes these guys are new and only time will tell, but I was impressed.  Great vibe in the tasting room, with both inside/outside seating. Solid beer selection and great staff. Amador is worth checking out. On a side note, they are located in Amador County, which is winery region in Northern California (just in case you needed a another reason to stop by).

VictoryVictory Brewing Company – I’ll be honest, I don’t drink much Victory beer. We were staying outside of Philadelphia, and figured we need to give Victory a shot.  After an hour+ drive into the country we arrived at their Downingtown location. Not much to look at from the outside, and the place was packed. When we walked into the brewery/restaurant, it was not what we expected. Great menu and over 20 beers on tap. Headwaters Pale Ale, was my favorite and would be a go-to beer for me if I lived close by. At 5.2% ABV and hopped with citra – simcoe, it’s hard to go wrong with that combination. I was really impressed with the beers that don’t make it to SoCal.  A perfect reason to not to always judge a brewery strictly on what is easy to get at home.

 

Arizona Wilderness Brewing – Interesting and unique beers, although the selection wasn’t quite the best when I visited. A very cool spot and the staff was very welcoming and over the top friendly. They were in the midst of an expansion, so I’m looking forward to getting back there during baseball spring training.

Out of the 99 breweries, it’s nice to say that there were only a few truly bad experiences. The majority of the breweries had nice selections, quality beer and friendly staff.

 

Follow Robert French on Twitter @ThreeFrenchs

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

3 Floyds Brewing – Beer Travels with Three Frenchs

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Robert French is our beer travel corespondent

Here’s what I knew before my visit to 3 Floyds Brewing:

  1. Intimidation factor: Metal themed, aggressive hop forward brewery.
  2. Dark Lord, people go crazy for the Dark Lord: Had it, did not go crazy.
  3. Lines: We are getting there early, but how early?
  4. Limited distribution: Finding a 3 Floyds beer in Chicago is not that easy.

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Located in Munster. Indiana. 3 Floyds (or is it Three Floyds?) is about 45 minutes (no traffic) from O’Hare Airport, at least with my wife’s lead foot at the wheel.  The brewery is in a warehouse flanked by a large water tower with the word MUNSTER boldly emblazoned on it. The brewery, restaurant and retail space are basic, no frills. However the distillery and expansion they are building (not open) looks to be a really cool space.

We got there 30-minutes before they opened and found both a line for the restaurant and retail store.  Both lines were about twenty people deep and both at least tripled in size before the doors opened. While in line for the restaurant, I asked everyone close the same question “is there a special release today?”. There was no special release, this was a normal Saturday. Regardless of what you think about the beer, that is impressive following.

The restaurant is a cross between a dive bar and a coffee shop…a really cool coffee shop with metal music as it’s soundtrack. The menu is diverse, from duck fat popcorn to burgers to sweetbreads.  We stuck with a burger, I would highly recommend it. They offered a beer flight of the day which included:

  • Robert the Bruce  a 7% Wee Heavy
  • War Mullet 8% Double IPA
  • Moloko 8% Milk Stout
  • Alpha King  6.66% Pale Ale

23776977650_122e8683e4_oNot sure if they stick with the same beers, or just these were just the beer choices of the day. They were however, a nice sampling of what they had to offer.  Even though they only offer one set sampling flight, they do offer small tastes of other beers at no charge.

Besides the flight, I did sample Wigsplitter, 7.7% Coffee Oatmeal Stout infused with espresso. This is a dark roast coffee beer that is not shy on coffee. This is one of the best pure coffee beers I have had.  The next sample was Amber Smashed Face 6.66% Red Ale (a collaboration with the band Cannibal Corpse). This was an in your face beer with massive bitterness. These two beers were the highlights for me and even brought bottles home.

I also brought home a bottle of Deesko!, an 6.5% Berliner style weiss beer (their words) that had a great funky aroma with hints of stone fruit and sour tarts. A fairly clear beer with the color of hay. The initial taste had jaw clenching tartness that hit you right on the sides of your tongue. Not overly sour, but more tart and funky.

If you’re a beer lover or nerd, 3 Floyds is a must stop. Regardless about what you think about the hype (Dark Lord), the image or the over the top artwork…they brew quality beers with upfront flavors. Truly unique beers.

Follow Robert French on Twitter @ThreeFrenchs

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.

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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.

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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.

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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?

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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!

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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.

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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!

Golden Road Relationship Status: It’s Complicated (If you care)

novakI hope you read my break up letter to Golden Road a while ago, and although the facts still remain (AB Inbev does bad things to small craft breweries), things are complicated.

  1. Victor Novak, a friend and very talented brewer, is taking over brewing ops for GR. Besides being a great guy that has made award-winning beer in OC for 15 years at TAPS, having him steer the ship at GR has changed my position. This is where it’s complicated. As long as he and the brewing team are making changes to the beer to make it better, I’m cool with it. If their sales team does shitty things, I’ll be quick to lash out. I’m not “cozy” with them and don’t get free beer or whatever. I will simply recognize them as a brewery that makes beer in OC when they do so.
  2. The breakup post was meant more of a “why AB?” type of thing and to show some facts about how AB is horrible. Sure it was knee-jerky, but it was fun to write and get off my chest.
  3. I’m old. Like, your dad old. I’ve seen craft beer from the early days and understand that beer is business, including craft beer.
  4. In the past, I have openly criticized Golden Road for having mediocre beer with the OG brewer. When Jesse came along from Drakes, the beer improved, but I also criticized that some of the hoppy beers taste the same (until the Works IPA), and other beers were just okay. If you think they suck, that’s your opinion and I’m fine with that. Drink what you like, you guys.
  5. Sure, the Brewers Association says they’re not craft beer anymore…along with Ballast Point, Lagunitas, Saint Archer, Goose Island, Elysian, 10 Barrel, and the next fifty sellouts. I’m committed to covering local beer that’s made in Orange County. If the beer GR makes in Anaheim sucks, I’ll be the first to shout it from the top of the Big A along the 57 freeway.
  6. I firmly believe the definition of craft beer needs to change. If a brewery sells a majority stake to a non-craft brewery, yet the brewers, founders and quality stay the same, I no longer have issue with buying the beer. I just won’t call it craft, I guess.
  7. Golden Road is pumping 25 million dollars into the city of Anaheim and will employ over 100 people. This is pretty cool as an Anaheim resident.
  8. They’re a charitable organization, donating to Firkfest and things like Heal the Bay.

So, what does this mean? As long as the Golden Road brewing team remains devoted to improving quality, I don’t see any hijinx on the sales/distribution side and people aren’t assholes, I’ll cover them as a brewery that makes beer in OC. I will continue to be opinionated and remain objective. If you don’t want to drink it or read about it, it’s a free country. I have promoted craft beer for almost five years on this site and my mission statement is just that. Did I flip flop? I suppose so. Sorry about that.

Beer Travels with Three Frenchs – Chicago – 5 Rabbit Cerveceria

Guest writer Robert French gives tips on beer travels and a review of a Chicago’s 5 Rabbit Cerveceria. GNAG4047

Beercations (I cringe a little at the title) don’t need to be whole vacation. Adding a day to a trip is perfect.  While at a wedding in Chicago, what’s one more day? With a rental car and an understanding wife, we had great food, met nice people, and managed to hit five breweries. Success! 

A key in my beer travels is having a partner, in my case my wife Julie.  She (who doesn’t drink beer), not only helps, but inspires much of the planning. This is a wonderful thing. Whatever you do, make sure you get to and from your stops safely. Be nice to the driver.

beercastionWhere to go? Everywhere. Having one or two “must” stops is important. Checking when they are open is critical.  Once you hit the ground, start talking to locals. This is a perfect way to find one of those new spots that has yet to make it on your radar. Plus most locals are excited to share their city.

When you set out on your travels, your expectations can play a huge part in the experience. Knowing exactly what to expect vs. being 100% surprised…what is your preference? I’ve been disappointed by some of the breweries I love the most and fell in love with breweries I had never heard of.

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5 Rabbit Cerveceria

Here’s what I knew about 5 Rabbit before my visit.

  1. Latin inspired brewery: Not quite sure what this really means to me, but hey.
  2. Not a hop forward lineup: As a fan of the hop, it will be interesting to see how this plays out.
  3. Randy Mosher has a stake in the ownership: Cool-factor 100
  4. Not a fan of Donald Trump: (Read)5rabbit2

Their brewery is located in Bedford Park, Illinois in a grass lined commercial business park. Their building is nondescript. When you walk in, you’re greeted by a large warehouse brewery with ample room to grow. High ceilings and wide open.  You are also greeted by an extremely friendly tasting room staff. The tasting “room” area is in the warehouse and is delineated with wood barriers and decorations that let you know you’re in a right spot. I was taken aback by the size of their space, knowing that they were still on the smaller side, but i think they will be growing into it just fine.

The beer line-up of that day:

  • 5 Vulture Oaxacan
  • 5 Rabbit Golden Ale
  • Gringolandia Super Pils
  • 5 Grass Hoppy Ale
  • Yodo Con Leche
  • Lulo Galactico Telefantastico DIPA

5Rabbitbarrels (1)Great names and solid beers to back them up. A beer that really impressed me was Yodo Con Leche, a coffee infused double porter. These guys actually went to Costa Rica looking for the perfect bean to blend with this beer. Yodo has great coffee flavors without beating you over the head with the roast. Drinks very smooth and creamy, almost like a dessert coffee. So good, I had to bring a bottle home.

The Lulo Galactico Telefantastico juicy double IPA has great hop flavors without an over the top bitterness. This Galaxy hopped beer also incorporates Lulo, a fruit which I had no idea what is was. Lulo translates to “little orange”. in doing some research, people say the flavors can have elements of lime, lemon, pineapple and rhubarb. Not sure what flavors I got in the beer, but it was one of the most unique flavors I have ever had in a DIPA. I can totally see a hophead not thinking it was hoppy enough, but it crushes on overall flavor. I failed to bring on of these home. I must go back.

5rabbitbottle (1)I went on the $10 dollar tour (literally).  A pint of beer, a cool logo glass and a non-scripted tour with one of their brewers.  Well worth the time and money.   After the the tour I got a chance to speak to the Founder/CEO Andrés Araya for a few minutes. A quiet and unassuming guy that was very appreciative that I made the effort to visit his brewery.  If you want hear more from Andrés, he was on Good Beer Hunting podcast. Totally worth a listen.

courtesy 5 Rabbit facebook page

courtesy 5 Rabbit facebook page

I think you can figure out this brewery is one of my new favorites. With so many new breweries popping up, you need to ask, “what is this brewery bringing to show?” I’m very happy to say 5 Rabbit Cerveceria a unique and refreshing brewery that is not afraid to bring interesting and fascinating flavors to beer, while still not forgetting you’re drinking a beer.  Check this place out. 

Any tips for beercationing? Like 5 Rabbit Cerveceria? Any other must-try Chicaco breweries to check out? Leave a comment on facebook!

Follow Robert French on Twitter here!

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!)

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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