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H I R E S Q K S U R A O R Y E THE ANDY BLACK UNFILTERED

Andy Black of Yorkshire Square Photo Credit: Tomo Tany By Daniel Drennon A mere stone’s throw from the can release lines at Monkish, you can find a young man conditioning and serving beer the old- fashioned way…the traditional way…the British way. Now you may ask yourself, what kind of stuck in the last century, nay, the century before that, or even the century before that, um, luddite (to be fair, right?) opens a cask-focused British brewery in the middle of our super modern, super hop-obsessed California beer culture. (FULL COVER STORY ON PAGE 12) INSIDE PROFILE WISHFUL DRINKING FOOD PAIRINGS BREWER’S CORNER YAEGER SHOTS

PAGE 4 PAGE 6 PAGE 16 PAGE 18 PAGE 20 PAGE 2 FEBRUARY 2019 | Beer Paper #beerpaperla BEER PAPER

Beer Paper is dedicated to providing news, commentary and education for the craft beer communities of Los Angeles, Orange County, Inland Empire and Ventura County.

OWNER/PUBLISHER/EDITOR: Daniel Drennon @letshavesomebeershow @ocbrewgirl CREATIVE DIRECTOR: Joshua Cortez EXECUTIVE ASSISTANT TO THE EDITOR: Renee Imhoff

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SPECIAL CONTRIBUTORS: Javi Gonzalez, Trevor Hagstrom, Brendan Megowan, Maggie Rosenberg, Tomo Tany, Brian Yaeger

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PAGE 4 FEBRUARY 2019 | Beer Paper

PROFILE

BARBARA’S AT THE BREWERY TURNS 20 by DANIEL DRENNON

On Saturday, February 23, from opening at 11 am to close, Barbara’s at the Brewery will celebrate twenty years of brilliant beer and fantastic food. I know, I know. I’m a journalist. I’m supposed to be objective. Yada, yada, yada…yawn. I have long been on record… apparently now two decades worth of long, that Barbara’s at the Brewery is one of my favorite beer bars on this or any other planet. Located in the epicenter of the country’s largest artists’ colony – home to actors, musicians, painters and photographers – Erik Huig, the owner and beer buyer for Barbara’s is an artist in his own right. His twenty-beer tap list is a thing of beauty.

Any given day, you will find the best breweries in California represented Erik Huig of Barbara’s at the Brewery Photo Credit: Daniel Drennon on Erik’s always-superb tap list: systems around the Southland for both Beachwood, Craftsman, Green Cheek, breweries and beer bars. Highland Park, Mumford, Russian River and Societe to name a handful. The ambience at Barbara’s is another But perhaps just as impressive, is how huge plus. The main bar is dark and damn good those beers will taste at cool and also offers a nice selection of Barbara’s. Huig is obsessive about wines (Huig’s mom Barbara, yes that cleaning his own lines and having a Barbara, is herself a chef and wine world-class draft system. So much connoisseur). There is also a full bar so, that after building his own system with a lovely selection of whiskey and tinkering with it constantly curated by bad ass musician and Barb’s with his keen eye and savvy palate manager James Slay. The main dining focused on the perfection of the pour, room is bright and expansive and there he even launched Huig Systems and are not one, not two but three outdoor has built several of the coolest draft patios that give you that SoCal “best Beer Paper | FEBRUARY 2019 PAGE 5

Chef Joey Gibson Rivas at Barbara’s Photo Credit: Daniel Drennon weather in the world” advantage of So, if you are a beer fan and you day or night drinking with your pals. haven’t yet had the pleasure of a trip to Barbara’s, the all-day anniversary Barbara’s kitchen is helmed by Chef party on Saturday, February 23 is just Joey Gibson Rivas, #eastlachef. Rivas the ticket (but no ticket required). delivers delicious “daily specials” Huig is sure to have a taplist that might along with an eclectic everyday menu blow your palate, but will definitely that has something for everyone blow your beer-loving mind. I suggest and that pairs perfectly with Huig’s you get there early while the night is sublime taplist. still Younger. PAGE 6 FEBRUARY 2019 | Beer Paper

WISHFUL DRINKING THERE’S A DRAUGHT IN HERE HI- LO LIQUOR MARKET TAPS INTO A TASTING PROGRAM by TOMM CARROLL Harris and operations manager Alvin Haruthunian explain that the shop actually has four liquor licenses to enable them to do what they’re doing: Type 21, for general off-sale, allows Hi — Lo to sell beer, wine and spirits to go; Type 86, an instructional license, permits beer/wine/spirits vendors to visit and pour people small samples; Type 42, similar to a wine or beer bar license, grants the right to sell beer and wine (but no spirits) by the glass, in- store at the tasting counter; and Type 58, a catering license, provides the ability to serve beer and wine (again, no spirits) remotely, such as tastings at events around town or at people’s homes.

Taste This “We sell three styles of pours — Photo of Hi — Lo Store interior Photo Credit: Bonnie Tsang four-ounce taster pours, flights of four tasters and by the glass, pint Back in 2006, when America’s craft a new spin on the concept called floor to the cold room/beer cooler, or whatever size is appropriate,” beer revolution was really starting to Hi — Lo Liquor Market (hiloliquor. with separate pressure controls for Harris explains. “We love tasting take off, the notion of a bottle shop com) quietly opened its doors in each line. It’s not a bar, but rather a customers on stuff in the store. It’s all catering to adventurous beer drinkers’ late December 2016 on Washington “Counter,” as Harris calls it, from about drinking good beer with good tastes was just that — a retail store at Blvd. in Culver City, not far from whence the shop’s tastings — beer, people. You can choose from any of which could be bought refrigerated or the second Father’s Office beer bar/ wine and spirits — are served. the roughly 500 beers we have in the room-temperature bottles, and a few restaurant. It’s a combination bottle fridge, anything from the stock or A special event to officially launch cans, of brew. But that was the year shop/liquor store/convenience market. the taps. You buy the beer or wine if the Hi — Lo taps was scheduled for it all changed, at least in California, A draught beer area was planned for you want to open it, and the wine can January 31. Expect there still to be when San Franciscans Craig and Beth it but bureaucratic red tape, courtesy be corked and taken home. We have some fresh, local craft on draught. Wathen managed to convince the of the city, necessitated opening the great local brewery support — LA, (During Beer Paper’s visit, a lineup powers that be to allow a retail beer shop tapless, according to Christopher California, the US, really — and great of Beachwood Brewing’s beer was store to let patrons open and drink Harris who, with partner Talmadge kegs coming in all the time. beers on premises (for a corkage fee) Lowe, founded the business. pouring.) and to offer tastes, and sell full pours, of beers on draught. “We always had the intention of opening a tap area,” Harris told Beer After all, wine shops had been doing Paper in an interview at the shop that seemingly forever, including the in early January. “But we ran into a one several doors down Folsom Street permitting delay with Culver City. from where the Wathens opened the That took about a year and a half of state’s first bottle shop-cum-tasting zone text amendments and permitting bar, City Beer Store (since moved to to work out. We finally just opened our a larger location on Mission Street). tap counter in late December.” And once that type of venue became a reality, they began popping up Indeed, a few days before Christmas everywhere, including in LA over five last year, Hi — Lo got the okay to years later (when we finally had a craft begin serving draught beer from the beer scene), led by Echo Park’s Sunset five tap handles, including one that can Beer Co. and Redondo Beach’s Select accommodate nitro, to the public — Beer Store. two full years after the shop opened. This is not a simple kegerator setup; A decade after City Beer broke the beer is served through glycol- Christopher Harris, left, and Alvin Haruthunian Photo Credit: Tomm Carroll through the beer store/taproom barrier, chilled beer lines that run beneath the toast the opening of Hi — Lo’s new tap counter. Beer Paper | FEBRUARY 2019 PAGE 7 “That’s what makes the tasting counter so you can get a growler or crowler of so compelling for people who come in something rad on tap to take home,” he here and crack a beer,” he continues. offers. “We have some good friends in “They can just grab a single can of the brewers guilds, as well as lawyers something awesome, like Brouwerij who interface with them regularly and West, Belching Beaver, Evil Twin are customers here, and we’ve been or whatever.” To which Haruthunian talking to people about that. I think it’s adds, “The single cans are very a whole new model — a retail shop popular. And we’ll break up packs into that provides a great experience for single cans, so people can mix and people who want to try beers, and then match, make up their own six packs.” take some home.” Hi — Lo began a “very active” tasting More imminently, however, Hi — Lo program last year, inviting beer, wine will be opening two new locations or spirits vendors on Wednesdays and — one in Long Beach, expected to Fridays to do tastings. “We are now be ready by fall, and later another transitioning those tastings to the tap in DTLA’s Arts District, which will counter model, where we’ll be opening feature an outdoor patio. up really cool bottles,” Harris reveals. “Drink Well” tile and shoes Photo Credit: Nicki Sebastian “Now you won’t have to buy these And the shop’s moniker? “We were bottles; we’ll do tastings in flights. kicking around names, and asked “The customers love us,” Haruthunian hexagon tiles outside the front door You’ll be able to get a flight of four- ourselves, ‘What are we about?’ reports. “We had one who found the spell out Hi — Lo’s motto: “Drink ounce tastes from four different 750ml We’re kinda about range,” Harris product selection great and the staff Well.” explains. “We want to serve the whole really engaging. And she actually bottles, which you wouldn’t be able to Award-winning beer writer Tomm do otherwise.” community, not just the craft beer said, without realizing the pun, ‘I’ve nerds, even though that’s who we searched high and low for a place like Carroll, a longtime contributor to What happens to the beer left in the are. We carry a little bit of everything this…’ It’s what we call the ‘Hi — Lo Celebrator Beer News, was shortlisted bottles at the end of the evening? and don’t focus on the most or least miracle.’ It’s the feedback and input for a British Guild of Beer Writers Replies Haruthunian, “Let’s put it this expensive stuff. So it’s Hi — Lo. from the community that really gives Award in 2018. He’s been a fan of way: No beer goes to waste!” There’s a long dash in the middle of us an idea of where to go next.” bottle shops with taprooms since our name/logo because we focus on visiting City Beer early in its history, Harris hopes that eventually they will the middle.” And customers are literally made and especially enjoys shopping for be able to offer draught beer to go. aware of the shop’s ethos before they beer while drinking it. Contact him at “We really want to help change the law even enter; the small black-and-white [email protected].

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REVIEW A SEA MONSTER IN SAN GABRIEL by JAVI GONZALEZ Ryan Edell and Jason De La Torre, That excitement is definitely evident owners of San Gabriel’s very first on weekend nights when the tables independent brewery, Ogopogo, went are filled with young and old alike through a long process before deciding sharing pints of good beer and great to drop anchor. “It was definitely a stories, giving Ogopogo a very long search…a year and a half to find communal vibe. I asked Jason how the a spot. We visited a lot of different reaction has been since opening and he places in different cities and for responded, “It’s been amazing. We had whatever reason nothing seemed to always talked about how we wanted to fit,” said Ryan. “Then we found this be a part of the community. That was warehouse in San Gabriel. We liked always part of the business plan. It’s the place and went to the city and they really nice to see people coming here, were very enthusiastic about having us making new friends and then finding here.” out that they end up hanging out just based off of meeting here.”

Allie Mize, Ryan Edell & Jason de la Torre Photo Credit: Javi Gonzalez Ryan knows more than most about look like. I remember the first time chasing your dreams. He grew up we came down here and it was just an playing America’s past time. “I empty warehouse with some pipes and remember being five and playing tee support beams. Not gonna lie, it was ball all the way to getting drafted by really daunting. But once it started to the Indians in the minor leagues. I come together, everything made sense. played there for five years, eventually It was like a flower blossoming and ending with the Phillies.” When he it was amazing to witness that.” She wasn’t busy crushing it on the field, he went on to explain that in process of was brewing during his off season, a building the brewery, Ryan learned hobby he picked up while visiting his welding and built the furniture, and brother in San Diego. He soon bought Jason learned how to lay tile, which a beer kit and made his first beer, a gives Ogopogo a very unique and very Nelson Pilsner. This hobby soon grew homegrown feel. into a post-baseball career prospect when he completed the UCSD Of course, making solid beer and Brewing Science program and began having chill personalities isn’t enough running the lab over at Saint Archer. for a brewery to be successful. It has to have an identity, something unique that There he hired De La Torre, who had creates a lasting impression on people little lab experience, but who had been and a name like Ogopogo is bound to working at Golden Road. “We soon inspire a little curiosity. I asked Jason realized that we both had the same about the name and, after taking a idea. We wanted to open a brewpub short pause and a sip of his beer, he in the LA area and one day Ryan just said, “While we were working together said, lets do it together.” Teamwork at Saint Archer, we were throwing makes the dream work is a phrase I out ideas in terms of names. At the seldom put much thought into, but it’s time Ryan was into palindromes, clear when you walk in to the cozy which I thought was a terrible idea. taproom, adorned with umbrellas And he was just reading a list while suspended from the ceiling, that this we were dumping yeast and he said place is a multi-layered expression Ogopogo which immediately caught put on by a couple of talented and my attention.” passionate human beings. I must admit that I had to Google Allie Mize, the Ogopogo taproom Ogopogo, which turns out to be a sea manager, tells me, “It was really hard monster from Canadian folklore which to imagine what this place would resides in Okanagan Lake, British Jason de la Torre & Ryan Edell Photo Credit: Javi Gonzalez Beer Paper | FEBRUARY 2019 PAGE 11

Ogopogo Tap Room Photo Credit: Javi Gonzalez Columbia, Canada. Once they settled monsters or water-based monsters but Alhambra. And over the past several has its own unique, charming brewery on the name, the sea and monster that proved to be too difficult,” Ryan years we’ve seen breweries like Mt. that’s run by locals for locals. elements would serve as themes for explained with Jason adding, “There Lowe and Pacific Plate starting to the names of the beers themselves. will be some that won’t exactly follow make some noise in Monrovia, but the Javi Gonzalez is a freelance writer, Their porter (admittedly one of my that model. Eventually we might start Mission City itself has never had its Assistant Brewer with Pacific Plate favorite beer styles) is named Ninki making up our own creatures.” own local brewery. Brewing, and runs with his right-hand Nanka which is a creature from West girl Piper, the worlds most dangerous Africa, and Vodyanoy is a water spirit San Gabriel Valley has had local gems As I left the interview, I was filled Dalmatian. He’s on Instagram as from Slavic mythology. “We were like the historic Stuffed Sandwich or with a warm sense of hope and pride @Javibrews and on Twitter as initially going to try to stick with sea the very cool 38 Degrees in downtown in knowing that San Gabriel finally @ThatBeaner PAGE 12 FEBRUARY 2019 | Beer Paper

COVER STORY THE ANDY BLACK UNFILTERED by DANIEL DRENNON

Black is known, as one might imagine for someone who brews with an eye to the past in the midst of an obsessively modern California craft revolution, for his candid opinions on the beer scene. DRENNON: Let’s get right to it. What do you say to the folks who hate on cask ales? BLACK: With the general beer consumer this is easy to handle. Cask is pretty rare and deciding on a new beer is one of the many terrifying experiences we have to make on a regular basis, so why not only drink increasingly desperate variations of IPA on keg? It is after all the ‘safest’ choice. But actually, the easiest lead in is talking about what cask should be (thoroughly drinkable, lightly effervescent, about 52F, and not grossly marked up in price) and helping folks demand more of ‘Firkin Friday’. A nice lead in for newbies is talking about Guinness developing the nitrogenation process to mimic Lalo Toledo, bartender and notable Cher fan, lectured to tears by curmudgeonly Photo Credit: Tomo Tany Northern-style cask’s texture and brewer, The Andy Black appearance. What kills me is people A mere stone’s throw from the can This brings us to Andy Black. Co. Now what’s a cask specialist who hate on cask beer and should release lines at Monkish, you can Born in Minnesota. Raised in New British trained brewer to do? Surely, know better. I’m looking at hardcore find a young man conditioning and England. Home-brewed during his there can’t be another against all odds craft beer fans and brewers here. More serving beer the old-fashioned way… days at the University of Vermont. dreamer who thinks a true British- often than not that attitude is coming the traditional way…the British way. Got an internship at Rooster’s in Old beer-pub-brewery can flourish here in from one of two places: an experience Now you may ask yourself, what kind England, a forerunner of using New our sunny Southland. of badly made or stored cask beer of stuck in the last century, nay, the World hops in British Pale Ales. which has then been magnified to century before that, or even the century Black fell in love with beers brewed Enter Gary Croft. A Brit born and represent all cask beer or from the half before that, um, luddite (to be fair, the British way - high drinkability, bred in Yorkshire, England, Croft jest/half contempt place where people right?) opens a cask-focused British considered hopping, elevated has a dream of opening a proper mock cask beer with the tiresome brewery in the middle of our super temperature, light carbonation. He Yorkshire pub in, *gulp*, Torrance. stereotypes that chase anything British. modern, super hop-obsessed California took a course from BrewLab in the A dream sparked by an unspeakably bad pint of cask beer in the Southland. DRENNON: What do you consider beer culture. UK and a certificate from the Institute to be the best and worst things about of Brewing & Distilling. And then, The probability of him crossing Well, sure. Culture is a word that paths with a young American brewer the so-called American craft beer amazingly, in 2012 his search for revolution? probably belongs to the art of brewing his first professional brewer position actually trained in Yorkshire? Near what the Brits call “real ale.” lands him 6000 miles away in the zero. And yet, here we are. Yorkshire BLACK: I fear this is going to come Square Brewery opens in 2017 with The eminent UK beer consumer San Fernando Valley where MacLeod off as painting with an extremely Ales is preparing to open the first the always overall-clad Black in the broad brush but I’ll try. The worth has protection group, the Campaign for brewhouse. Both men are committed Real Ale (CAMRA) defines real ale cask-focused brewery in Southern been inspired by US craft’s relentless California. to championing cask-conditioned real drive to prove itself worthy of being as “beer that is produced and stored ales with moderate ABVs, served in in the traditional way and ferments a fundamental addition to the history After a three-year stint at MacLeod a proper British pint. I recall a lot of of beer. Its identity seems built on in the dispense container to produce (where he made a name for himself local beer pundits thinking both men a reduction in gravity. It is also creativity and diversity, perhaps best in the burgeoning LA craft scene), he should either be committed or heralded expressed by the homebrewing scene dispensed by a system that does not departs over philosophical differences as an indication of the LA beer scene’s apply any gas or gas mixture to the where people aren’t constrained by and embarks on a sojourn at the IPA coming maturity. the needs of the market and where a beer...” powerhouse of El Segundo Brewing Beer Paper | FEBRUARY 2019 PAGE 13 snazzy name, label, or #hype doesn’t matter at all. The rebirth of British brewing owes a lot to US craft, as does the growth of new breweries throughout the world. What really disappoints me about US craft is its total lack of hindsight. It’s not unique to US craft but it’s disappointing that while we laud and devour the history of the great founders, Sierra Nevada for instance, and wish to emulate their success and/or their beer, it doesn’t seem like we study those breweries that failed and learn from their mistakes. That links to my interest British brewing, there were plenty of British breweries in the US but what happened to them? They made crappy beer and didn’t engage with the discourse of US craft so maybe I should try to do a bit better. DRENNON: Consistency and balance are arguably the two most important achievements in brewing? How do you ensure that Yorkshire Square beers have both? BLACK: For some yes but I consider them to be wildly subjective. My goals are to make highly Andy Black Photo Credit: Tomo Tany drinkable beer that doesn’t exhaust one’s palate and to seek improvement with every batch and every too massive or the beer can’t be easily enjoyed over from talking with Dann Paquette of the late Pretty brewday, even if that means that a brand changes a and over. Perfect drinkability in a lower ABV beer Things Beer & Ale Project about his methodology bit from batch to batch. Achieving high drinkability (<5% in my book) means the aroma and flavor of the in making his odd portfolio of Belgian and British is certainly a challenge and I think the solution third pint is present and enjoyable, just as it was in beers. Rather than say something is ‘good enough’ comes from the goal at the end - everything in the first pint. I use an expressive English yeast, lots or chase perfection, it’s so much more interesting to moderation. Lower ABV seems like the easy way of specialty malts in low quantities, and lots of late keep tinkering. If a recipe is ever “done” then I may out but then the beer has to have the malt, hop, hopping in my beers to build this. Stronger beers just stop brewing it. and yeast complexity to make the beer substantial are a different story and not exactly my forte, but enough to enjoy regularly. But then nothing can be I’m working on it. Constantly seeking improvement (THE ANDY BLACK UNFILTERED in the beers versus relentless consistency comes continued on page 14) PAGE 14 FEBRUARY 2019 | Beer Paper

(THE ANDY BLACK UNFILTERED continued) much just camp out there, it has become kind of a joke about how the crew can find me there. Also DRENNON: What is your overall assessment of exciting is seeing Green Cheek do so well. I don’t the quality of brewing in California? know if we’ll ever see such a successful brewery BLACK: Beer in CA is great and has been great for opening ever again. Brian (Rauso) and Evan (Price) a long time, so CA deserves to be on a pedestal. That helped me out so much in my formative years of said there has always been an arrogance about the brewing, so it is fantastic to see them doing so well. beer scene, especially with the hegemony of West DRENNON: What is your take on macro-beer Coast IPA persisting for so long. I feel like I got a bit acquisitions, their blatant theft of the term “craft sneered at for promoting New England beer when beer” and other mergers or acquisitions? I first came to SoCal. Folks acted like Jack’s Abby was some kind of joke brewery and they hadn’t BLACK: It makes me feel a little sick. I’ve always even heard of Tree House. So, I’m rather happy felt craft beer would do best by embracing the kind that a side-effect of NEIPA has been New England of DIY/punk vibe of its formative years, so the breweries at the forefront of the beer scene. acquisitions and crafty campaigns have been a moral affront. News just came out that Fullers sold to DRENNON: Does anything in the current world of Asahi Europe and it’s bumming me out. The US and beer excite you? UK beer industries were so M & A happy from the BLACK: It is a bit of a rough time on the business 1950s to 1970s that there were hardly any breweries side of beer right now with a lot of uncertainty and left and very few beers to choose from. It wasn’t the potential of friends and neighbors going out of good for the consumer except for the battle for the business seeming more real all the time. So, I’ve lowest price point. So, this new level or M & A been actively trying to step away from the business activity, especially in light of shrinking beer sales, is and quarterly production figures to find joy in craft truly concerning after the explosion of independent beer again. I always want to be trying new things, breweries that seemed to have real staying power. challenging my dogmas, and improving my skills. A DRENNON: What responsibility do consumers recent trip to Earth Eagle Brewings in Portsmouth, have to support independent breweries, if any? NH was perfect. Lots of what I call “Artistic” beer, which has all kinds of exciting edges and curves in BLACK: In the short-term I don’t think it’s their its aroma and flavor profile and doesn’t conform problem. Moreover, I get annoyed when consumers to dogmatic guidelines of what beer should be. are overly concerned about the beer business rather Some things can be messy, but the end result is than the qualities of the product we make. I’ve heard gorgeous. There was a proper cider blended with consumers excuse bad customer service or crappy an ale of some sort then refermented with Brett selection at taprooms because the brewery is making that was stunning. Their taproom also hit the same bank on a can release even though they don’t care marks. Locally, I’d say Craftsman, Cellador, and for the beer... so good for them? Long-term, if M Highland Park hit the mark for artistic beer. I know & As go wild then consumer choice will go down there’s some up-and-comers but I don’t get out to and cost-cutting on quality WILL happen, then try things much, so if I can get beer from Mark (Jilg consumers will have a responsibility to protect good at Craftman), Kevin (Osborne at Cellador), or Bob beer and create something like CAMRA. (Kunz at Highland Park) I’m quite happy. Related, I’m really excited to see the success of TRVE as of DRENNON: Dare I ask what you think of the late. I’m rather obsessed with their beer and brand. It explosion of the hazy IPA, to the point where the is quite committed to something that the mainstream Brewer’s Association even created categories for would say is not market-savvy and yet folks pour it at World Beer Cup and Great American Beer out of the woodwork. When I’m in Denver, I pretty Festival?

Andy Black studying his cultures Photo Credit: Tomo Tany Beer Paper | FEBRUARY 2019 PAGE 15

Andy Black refining his recipies, traditional style Photo Credit: Tomo Tany BLACK: I’m a bit indifferent to the trade partner just really wanted to try BLACK: That I really don’t know. For of brewery’s production will remain beer in competition, it is just another that #9, and they wanted me to be able good or ill, there is definitely going to local. Also, whether I like it or not, new style. But I welcome it in many to try Dark Lord. Pretty sweet deal. be a contraction in the beer industry. business arrangements like CANarchy, ways. It really rocked the boat for The US economy is headed toward stupid name BTW, will be the norm. West Coast IPA-only brewers, as it DRENNON: If an even younger than recession, even if craft beer can’t Luckily, these will eat each other up in firmly declared that their increasingly you brewer came to you for advice on admit it’s in a bubble, so something is an effort to gain market share and then desperate variations on their standard opening his or her own brewery, what going to happen whether we like it or fade away. IPA weren’t excited and actually they would you tell them? not. I think in ten years, assuming AB- DRENNON: Finally, what one word weren’t even that hoppy! I also like BLACK: Make your bones elsewhere InBev isn’t allowed a legal monopoly, how it changed how we use hops in the breweries that make it will be or phrase would you use to describe and work until you’ve got an investor yourself? brewing. I think the savvy folks are pool looking to buy an existing more savvy businesses and brewery getting better aroma and flavor, even brewery. Being a start-up sucks most owners will resemble restaurateurs. I BLACK: Cask vanguard, dedicated to in beers that aren’t NEIPAs. The major of the time. You can never have think very large craft breweries will the craft and culture of brewing. negative points for me are this new enough start-up capital, do NOT be start to fade and the vast majority class of consumers, the IPA zombie, your own general contractor, actually and how breweries have responded write a proper business plan (if you to them. It should be said that I detest won’t do the homework, you shouldn’t Instagram (@westcoast_andyb), so take the test), get a flexible brewhouse, to have a beer style go #hype just utilize the SCORE program, and find because it looks good on the ‘gram is business partners that have strengths pretty annoying. We all tolerated the you don’t, otherwise you MUST hire occasional massive lines for barrel to fill the gaps. A good entrepreneur aged stout releases because they were rarely leaves work and that is occasional, but now the lines for can punishing when your work involves releases are weekly activities of an brewing and then a taproom running unashamed cash-grab. I hear too many into the late hours. That said I’m stories of parents lining up with their always open to talking with people to kids at dawn. Lastly, the breweries are share what I’ve gone through building not bringing these folks into the fold two breweries. of craft beer fans, they are just trying to slake their thirst for #hype over and DRENNON: Where do you see over. Yorkshire Square in ten years? DRENNON: Speaking of can BLACK: I had a solid answer a year releases, and related beer trading ago, but the recent beer market has me and selling from coast to coast, is this reevaluating my notions. Basically, I’m good for beer or bad for beer? not sure of anything anymore, I hope that changes by Q3 this year. Ideally, BLACK: Breweries encouraging I’d like us to have tripled production, illegal sales should be ashamed as finally added some real Yorkshire they do hurt honest retail stores. I’ve square fermenters, a substantial vatted got no problem with trading, since it Porter and Stock Ale program, and encourages beer community and the created a couple of brewpubs in and idea that beer can be localized, I just out of state, just for good measure. wish there was more than just NEIPA being traded. Once upon a time, when DRENNON: Where do you see the craft beer was small and fun, I traded American craft beer revolution in ten a six pack of Magic Hat #9 for two years? bottles of 3 Floyds Dark Lord. The PAGE 16 FEBRUARY 2019 | Beer Paper

FOOD PAIRINGS GROWLER NIGHT by TREVOR HAGSTROM For the month or two that Los Angeles use cans filled fresh at the brewery. We isn’t reliably warm and comfortable, go for the jugs, as we’d prefer to reuse we like to occasionally pretend that our glass, and 32oz usually goes too we’re snowed in. A little rain is enough fast among friends. to feel like a weather emergency for many in town. This is also the time of More friends mean more beer to try. year that is best suited for a romantic Growler parties take the fun of a craft evening in, or so the greeting card beer bar back home. The brewery is companies have told us. For a quiet closing? Growlers back at ours. Parties night in, with lovers or friends, we where everyone brings a growler recommend a growler night. For date are great way to discover new craft nights, growlers may beat flowers. brews and ensure that there is enough Why not each bring a new favorite beer for all. For those that want to beer and share them with each other. investigate their beer, growlers lend themselves well to blind tastings, just Growlers are groceries. Don’t wait to don’t use brewery branded ones for drink them. The sooner you open them, this. Since so much about beer styles the fresher your beer remains. We plan is revealed by a beer’s appearance, we our meals around both what is freshest like the challenge of tasting blind from at the market, and what our favorite opaque glassware, like steins. brewer has concocted for the season. Print out some beer tasting note for There are three usual varieties of a guests to note their impressions. For growler, 64oz jugs, 32oz “squealers,” more casual drinking, we still like to and 32oz crowlers, which are single- keep the growlers organized in a row Photo Credit: Maggie Rosenberg on a table, clearly labeled with the in Germany and include the Kolsch beer’s basic stats, and let guests pour stange, the Pilsner glass, and the from them at their leisure. weizen glass. Basically, any German glass except a Bavarian maß mug Drinking at home necessitates proper or stein fits into this svelte category. glassware. Stocking a home bar These glasses are best for light lagers, doesn’t require you to order branded wheat beers, and lambic, or any beer glassware from each local brewery, but that you want to enjoy with preserved you should consider upgrading from carbonation. Most Belgian styles go those antique Bud Bowl pint glasses. better in the bulbous glassware, which The selection of beer glasses and includes hundreds of variations of steins out for display can become Belgian goblets and tulips. You don’t overwhelming, but most beer styles need them all. The key to a good ale are best served in one of two basic glass is a wide lip with plenty of room glass shapes: slim glasses with a small for head. After the head dissipates, the opening, or wider glasses with a larger glass leaves enough room to allow for opening. Slim glasses are popular a little swirling to release the aromas. Beer Paper | FEBRUARY 2019 PAGE 17 Regular beer drinkers should own both dollars), a steamer can be bootlegged a set of tulips and a set of slim glasses. at home using a couple of disposable If you’re like us, you probably have a aluminum pie tins. Just flatten one of motley collection of glassware from the tins out and poke several holes in past beer festivals, brewery tours, the pie tin, and then stack it on top of and “steal the glass” nights. To make the other pie tin. Place the contraption use of these, we like to match our in a pot that is around the same size assorted glassware with our assorted and layer the hot dogs on the newly friends. Choose a glass to reflect their designed steamer. As you keep it over personalities or physical attributes low heat, continuously add water to (the tall guy gets the tall glass). This the pot to keep the steam going. If you way you never have to worry about have a colander that fits the pot, put it grabbing someone else’s beer by on the rim to steam buns. mistake. Growler leftovers, like potluck We don’t have a food truck in our leftovers, can be saved in the fridge backyard, so we have to make some for future snacking. Leave growlers at preparations for the inevitable hunger a host’s house at your own risk. Like that comes from an evening of beer Tupperware, you would hope for them tasting. Theme nights are fun for to be cleaned and returned, but we all smaller gatherings. With only a few know that’ll never happen. beers to match, a cohesive home- cooked meal can be prepared to pair Trevor Hagstrom and Maggie with your growlers. Salty snacks are Rosenberg are food, beverage, and a must for any beer occasion. Our travel content creators who specialize favorites are the simple classics: in local foodways. Trevor writes peanuts and pretzels. and Maggie takes photos. Their combined experience has seen them The best beer fare for parties is Photo Credit: Maggie Rosenberg organizing beer festivals, designing obviously something from the grill, experience by filling the compartment beverage menus, and exploring some with bratwursts. Pre-cooked bratwurst will keep them nice and warm until but in February that doesn’t always hunger washes over the group. If of Europe’s oldest breweries. Examples work out. A rainy day alternative is to is best. If you can’t find those, raw of their work can be found at www. ones will need to be first grilled or you don’t want to invest in a hot dog get a simple steam box for hot dogs or box (these can be found for about 50 tandmworks.com. sausages. Upgrade the usual mini-mart boiled before steaming, but the box

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BREWER’S CORNER PARDON MY RANT by BRENDAN MEGOWAN Where did we come from? Where do where a complex fabric of culture one 22 oz bottle of (insert sell out West of the scene from Ace Ventura: we go? and rich history is replaced by Kool- Coast IPA.) Upon opening the bottle, When Nature Calls, when Ace walks Aid style recipe formulation and a wave of citrus aromatics hit my nose through the trophy room and cringes To say our industry is experiencing flavor profiles that barely resemble and I was forever a lover of the West at the heads of once glorious beasts a period of turmoil would be grossly the gorgeous balance of hops, barley, Coast IPA. Over the years, I watched cut down in their prime, their stale understating a massive paradigm shift and yeast for which this beverage was as exponential expansion gradually remnants a mere caricature of the glory that has rocked the very core of a previously known? There are many chipped away at the quality of this which nature intended. The effect rising star in the American economy, factors that contributed to what is now brand. on this mistreatment of the world’s so called “craft beer.” While some ubiquitously known as the haze craze, most popular alcoholic beverage was folks panic in the streets, pulling at but the root cause of the shift towards Walking into grocery stores, I began to a public relations nightmare for our each other’s hair, to get a space in line hazy/ juicy styled beer boils down to see my once coveted showcase of hops dear friend the West Coast IPA and for the next muddy can release, others one thing: Quality. and balance piled in a pyramid at 80 many other styles deemed traditional mourn for the creative and historical degrees right next to a window. Big flagships. styles some of these breweries were Growth and expansion led to poor box liquor outlets bragged about how previously known for. Was there quality industry wide. There were many varieties of beer they offer, and When millions of 22 oz bombers and really a need to purge beer boards of some shining exceptions to this claim began stacking the warm shelves with six packs go to market in less than the majority of historical styles and (cue the trumpets for Vinnie Cilurzo every brand of IPA they could get their stellar form, you can expect a decrease replace them with various versions of of Russian River Brewing) but the hands on. Millions of cases of heat in repeat sales volume. This decrease essentially the same style, hazy IPA? temptation of large expansion and struck IPA, sat there quickly dying on wasn’t overnight, but somewhere uncontrolled distro deals created a the shelf, leaving the cool label art as along the line during the euphoric If you ask an enthusiast waiting in quality emergency that made the shift the last indication that this bottle once over-indulgence and excitement of line for his weekly haze can four to local can releases almost inevitable. held something of creative value. having literally thousands of beers to pack, they will probably give you an learn about, people forgot about the enthusiastic yes. But, how do we now In 2008, I once put my name on a When I walk through one of these cardinal rule of beer: beer tastes best find ourselves in this predicament reserve list at my local bottle shop for places, I can’t help but be reminded the closer you are geographically to Beer Paper | FEBRUARY 2019 PAGE 19 the brewery, the closer you are to the packaging date, and the best you are able to shield the beer from light, heat, and oxygen. Poor quality led to gimmicks to cover it up, while new hop varietals provided new flavors and aromas that were easy to obtain by simply dumping in a truckload. Creative names and weekly beer releases prevented recipe development of flagship brands because recipe development is rooted in continuous adjustments. When each beer is a one off, the guess and check process to create perfect balance and brightness breaks down. This process of dialing in consistent balance became replaced with a tendency to throw in gobs of designer hops. The nuance of balance and fermentation no longer was a factor of quality. Is the world doomed to the continued takeover of traditional beer? Will this trend continue to grow in the near future? Unfortunately for proponents of traditional styles, the haze craze is still in full force with no signs of slowing. The days of starting a small brewery in an industrial park, pumping out a standard lineup to wide distribution, growing exponentially and eventually selling out are over. There are, however, rays of hope. Some neighborhood brewery tap rooms who concentrate on in-house sales are beginning to gain traction with quality driven traditional lager, kolsch and, yes, still excellent West Coast IPA. Some might say the haze craze would have never happened had the breweries who rode the craft boom executed their growth models with quality in mind; some may argue failing quality had nothing to do with it, and changing consumer preferences pushed brewers to create less bitter, more fruit forward beers. Henry Ford once famously said, “If I had asked people what they wanted, they would have said faster horses.” It’s my belief that the creators of the craft are also its curators and, as such, have the responsibility to present quality and options to the consumer. Chasing trends does a disservice to the history of beer and degrades the quality of the consumer experience. Brendan Megowan is a brewery consultant and owner of Whale Face Beer, a new brewery and tasting room coming soon to Long Beach. Brendan Megowan of Whale Face Beer PAGE 20 FEBRUARY 2019 | Beer Paper

YAEGER SHOTS #FLAGSHIPFEBRUARY IN #THE805 by BRIAN YAEGER This column launched with a profile on Central Coast Brewing brewmaster Brendan Gough and the rise in consumership of his Monterey Street Pale Ale. It’s pretty impressive since there isn’t a ton of interest these days in breweries that have been around for 21 years, let alone their best-selling beers. So many customers walk into a bar (no, this isn’t the start of a joke) and ask “Whatchya got that’s new?” Then they notify the denizens of Untappdtown that said one-off has been tried and may walk out never to be a customer at that same brewery again. Been there, tappd that. I wonder if all these drinkers with all these earned badges have yet to tick beers like Firestone Walker Double Barrel Ale (DBA) or Figueroa Mountain Hoppy Poppy. Have they even (especially) ticked some of the non-pale/IPA brands that put several breweries from the 805 on the map such as Island Brewing’s Avocado Honey Ale or Captain Fatty’s Calypso? No, the avocado one doesn’t taste like guac, and no one would expect Calypso, a cucumber Berliner Weisse, to be among a brewery’s top-sellers, but the American Riviera is nothing Firestone Walker DBA Courtesy of Firestone Walker if not a refreshing break from the everyday in the 213/310/323/818/42 craft beer drinkers suffer from FOMO experimental hazy juice-bomb or So I buy a six-pack of DBA. Once 4/661/747/714/562/949. Yes, every to the point where all they do is order graham-cracker-crusted, dry-cacao- you’re done chortling at the idea of brewery allows their brewers to let flights of the freshest, sexiest offerings, nibbed pastry stout has, and I’m not buying a whole six-pack, I’ll proceed. their creative juices flow by writing it could be argued that what they’re talking about a neckful of GABF The bottled-on-date indicated the new recipes, but up here, we don’t let really missing out on is the opportunity medals. I’m talking about fine-tuning. English pale ale was now a couple our flagships flounder. At least not too to enjoy a proven, world-class beer for I’m talking about the art of perfecting. months old. Not a hot seller. But not much. a second time. A furniture maker didn’t get to call too worried, since aren’t Brits the himself a craftsman by making a series same folks who drink all that warm, #FlagshipFebruary aims to combat that Nostalgia aside, there’s something of one-off chairs. Flagships aren’t just flat beer? (Real ale fans: I kid!) I malaise of repetition. When so many flagship brands have that no scaled-up test batches; they are honed poured myself a wine glass of DBA over years of painstaking details as on the advise of none other than David well as customer feedback. They’re Walker, though I figured he’d prefer it beers brewed with the intention of in an imperial pint. As for his beloved enjoying repeatedly. Imagine getting to brand, he states that DBA “will always enjoy a pint without all that fumbling rule my heart. It lives in a sea of craft around with your smartphone. beer chaos because it’s loved and was the beginning of an amazing journey.” Furthermore, millennials can’t be nostalgic yet—as a Gen X’er I demand The beer pours a bejeweled orange that we please stop blaming them indicating the deliberate selection of for everything—and even if they Maris Otter, Munich, crystal, and dash were it wouldn’t be for beers like of chocolate malts used in this beer Sierra Nevada Pale Ale or even Stone clamor for the starring role. And the Arrogant Bastard; it’d be for that first hops that do play supporting roles are bootlegged tallboy of Heady Topper or gentlemanly Kentish Goldings. The Tree House JJJuliusss. result is downright woody—Cedar Beer Paper | FEBRUARY 2019 PAGE 21 and Oak to be specific—which also stands to reason Figueroa Mountain, based in Buellton, has managed because of its partial oak fermentation process. to keep their initial flagship—Hoppy Poppy IPA— Those Styrian and East Kent Golding hops round out outselling the others. It accounts for over 40 percent DBA’s flavors with orange peel, faint pepper, and of wholesale shipments and sales were up last year my homemade BBQ rub’s herbs. It’s far from trendy, over 2017 (to the tune of nearly 25,000 barrels). It but damn near perfect. And that doesn’t even address doesn’t hurt that Hoppy Poppy medaled at GABF Unfiltered DBA if you’re lucky enough to find it on the last two years. Then again, so did Davy Brown draft! (brown ale), which is a personal fave, but oh man, YOU try selling a brown ale in this climate. It’s a beer that hopefully has a forever home along the Central Coast. It has earned the brewery many Amusingly, Island Brewing continues to do best with medals, starting with silver at the 2002 World Beer their blonde ale. Maybe that owes to Carpinteria’s Cup and including four gold medals over the last super-relaxed vibe. The avocado beeer (made with eight GABFs. Then again, Pale 31 earned four avocado honey from nearby orchards, no actual GABF medals and Wookey Jack garnered two golds, avos) is basically a blonde ale, too, introduced way but Firestone Walker has pulled the plug on both due back in 2001 to pour at the Carpinteria Avocado to inadequate sales. Festival. (Hey hipsters, I bet it goes great with your avocado toast...Sorry for the snark; I like avo toast, Firestone Walker made just 15,000 barrels of Double too.) It can be found in stores as far south as Ventura Barrel last year. “Half of what it was in its hey day,” or sometimes Thousand Oaks. said Walker. Compare that to their real flagship, 805 blonde ale, of which they brewed 250,000 barrels. So, are you inspired to go back and revisit square GRANGE HALL 39 one of your craft beer journey? Or maybe revisit Santa Barbara’s Telegraph Brewing likewise put its 2,718 SF • FOOD HALL ANCHOR OPPORTUNITY dad’s square one? If not, take a minute to think about Buena Park Downtown original eponymous IPA (that I loved) to pasture. It how many beers you race around ticking and how was born back when people favored the West Coast many of them you actually gave high ratings to. style and New England IPA wasn’t yet a thing. Now in the hands of Utah’s Epic Brewing, Telegraph As David Walker put it, “My goal is to never have primarily makes hazy beers. a beer I don’t love. That’s not easy with several thousand brewers all with a license to wander Captain Fatty’s in Goleta once led with Vortex IPA, creatively. Sometimes a flagship is the only way to but The Blue IPA (nearly a full percentage point guarantee that moment.” higher in alcohol at 7.6) is now their best-selling hop bomb. Amazingly, Calypso Cucumber Sour (made Brian Yaeger is the author of Red, White, and Brew with fresh, pureed cukes) sells an equal amount, and contributed to the Oxford Companion to Beer. If as each one comprises 15 percent of the brewery’s he’s not writing for beer publications he’s planning total production. Anecdotally, while drinking at their beer festivals. Along with his wife and son (I.P.Yae.) tasting room bar (where I had The Blue and some he recently moved to (and is learning to surf in) small pours of the small-batch one-offs, so sue me), I Santa Barbara, where he’s teaching UCSB’s first PLAZA DEL OBISPO didn’t hear a single call for Vortex. beer-tasting class. 1,100-1,720 SF • RESTAURANT OPPORTUNITY San Juan Capistrano

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David Walker with his beloved DBA Courtesy of Firestone Walker PAGE 22 FEBRUARY 2019 | Beer Paper BREWERY DIRECTORY

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Lowe Brewing Trustworthy Brewing Co. absolutionbrewingcompany.com 30770 Russell Ranch Rd, Westlake Village 150 E St Joseph St, Arcadia 156 W Verdugo Ave, Burbank FigMtnBrew.com mtlowebrewing.com trustworthybrewingco.com Alosta Brewing 692 Arrow Grand Cir, Covina Five Threads Brewing Company Mumford Brewing Wiretap Brewing alostabrewing.com 1133 Via Colinas #109, Westlake Village 416 Boyd St, Los Angeles 341b S Avenue 17, Los Angeles fivethreadsbrewing.com mumfordbrewing.com wiretapbrewing.com Angel City Brewery 216 S. Alameda St, Los Angeles Frogtown Brewery Ogopogo Brewing Ximix Craft Exploration angelcitybrewing.com 2931 Gilroy St, Los Angeles 864 Commercial Ave, San Gabriel 13723 1/2 Harvard Pl, Gardena frogtownbrewery.com ogopogobrewco.com ximixcraft.com Angry Horse Brewing 603 W. Whittier Blvd, Montebello Hand-Brewed Beer Ohana Brewing Company Yorkshire Square Brewery angryhorsebrewing.com 9771 Variel Ave, Los Angeles 1756 E 23rd St, Los Angeles 1109 Van Ness Ave, Torrance handbrewedbeer.com ohanabrew.com yorkshiresquarebrewery.com Arrow Lodge Brewing 720 E. Arrow Hwy, Unit C, Covina Henson Brewing Company Pacific Plate Brewing Zymurgy Brew Works & Tasting Room arrowlodgebrew.com 2121 Kenmere Ave, Burbank 1999 S Myrtle Ave, Monrovia 22755 Hawthorne Blvd, Torrance hensonbrewing.com pacificplatebrewing.com zymurgybrewworks.com Arts District Brewing 828 Traction Ave, Los Angeles Highland Park Brewery Phantom Carriage Brewing BREWPUBS artsdistrictbrewing.com 5127 York Blvd, Los Angeles 18525 S Main St, Carson hpb.la phantomcarriage.com Beachwood BBQ & Brewing Beachwood Blendery 210 E 3rd St, Long Beach 247 Long Beach Blvd, Long Beach Homage Brewing Pocock Brewing Company beachwoodbbq.com beachwoodbbq.com 281 S Thomas St #101, Pomona 24907 Tibbitts Ave, Santa Clarita homagebrewing.com pocockbrewing.com Belmont Brewing Company Boomtown Brewery 25 39th Pl, Long Beach 700 Jackson St, Los Angeles Hop Secret Brewing Company Progress Brewing belmontbrewing.com boomtownbrew.com 162 W Pomona Blvd, Monrovia 1822 Chico Ave, South El Monte hopsecretbrewing.com progress-brewing.com The Brewery at Abigaile Bravery Brewing Company 1301 Manhattan Ave, Hermosa Beach 42705 8th St W, Lancaster Imperial Western Beer Company REV Brewing Company abigailerestaurant.com braverybrewing.com 800 N Alameda St, Los Angeles 1580 W San Bernardino Ave, Ste H & I, Covina imperialwestern.com revbrewingco.com The Brewery at Simmzy’s Brewyard Beer Company 3000 W Olive Ave, Burank 906 Western Ave, Glendale Indie Brewing Company San Fernando Brewing Company simmzys.com brewyardbeercompany.com 2350 Sunrise St, Los Angeles 425 Park Ave, San Fernando indiebrewco.com sanfernandobrewingcompany.com Brewery Draconum Brouwerij West 24407 Main St, Santa Clarita 110 E 22nd St, San Pedro Iron Triangle Brewing Company Sanctum Brewing Company facebook.com/brewerydraconum www.brouwerijwest.com 1581 Industrial St, Los Angeles 560 E Commercial St #21, Pomona www.irontrianglebrewing.com sanctumbrewing.com Congregation Ales Cellador Ales Azusa Brewpub Chapter 16745 Schoenborn St, Los Angeles King Harbor Brewing Company Santa Monica Brew Works 619 N Azusa Ave, Azusa celladorales.com 2907 182nd St, Redondo Beach 1920 Colorado Ave, Santa Monica congregationalehouse.com kingharborbrewing.com santamonicabrewworks.com Claremont Craft Ales Downey Brewing Company 1420 N Claremont Blvd #204C, Claremont La Verne Brewing Scholb Premium Ales 10924 Paramount Blvd, Downey claremontcraftales.com 2125 Wright Ave, La Verne 2964 Columbia St, Torrance thedowneybrewing.com lavernebrewingco.com drinkscholb.com Clayton Brewing Company Firestone Walker - The Propagator 661 W Arrow Hwy, San Dimas Liberation Brewing Company Smog City Brewing Co. 3205 Washington Blvd, Marina Del Rey claytonbrewingco.com 3630 Atlantic Ave, Long Beach 1901 Del Amo Blvd #B, Torrance firestonebeer.com/visit/venice.php liberationbrewing.com smogcitybrewing.com Common Space Brewery HopSaint Brewing Company 3411 W El Segundo Blvd, Hawthorne Lincoln Beer Company State Brewing Co. 5160 W 190th St, Torrance commonspace.la 3083 N Lima St, Burbank 1237 W 134th St, Gardena www.hopsaint.com lincolnbeercompany.com statebrewingco.com Craftsman Brewing Co. Innovation Brew Works 1270 Lincoln Ave #800, Pasadena Long Beach Beer Lab Strand Brewing Co 3650 W Temple Ave, Pomona craftsmanbrewing.com 518 W Willow St, Long Beach 2201 Dominguez St, Torrance ibrewworks.com lbbeer.com strandbrewing.com Beer Paper | FEBRUARY 2019 PAGE 23

Karl Strauss Brewing Company Bottle Logic Brewing Unsung Brewing Company Inland Empire Brewing Company 600 Wilshire Blvd Ste 100, Los Angeles 1072 N Armando St, Anaheim 500 S Anaheim Blvd, Anaheim 1710 Palmyrita Ave #11, Riverside www.karlstrauss.com bottlelogic.com unsungbrewing.com iebrew.com

Karl Strauss Brewing Company Brewheim BREWPUBS Ironfire Brewing Co. 1000 Universal Studios Blvd, Universal City 1931 E Wright Cir, Anaheim 42095 Zevo Dr #1, Temecula www.karlstrauss.com brewheim.com Huntington Beach Beer Company ironfirebrewing.com 201 Main St, Huntington Beach The Lab Brewing Co. Chapman Crafted Beer hbbeerco.com Last Name Brewing 30105 Agoura Rd, Agoura Hills 123 N Cypress St, Old Towne Orange 2120 Porterfield Way, Upland labbrewingco.com chapmancrafted.beer Pizza Port San Clemente lastnamebrewing.com 301 N El Camino Real, San Clemente Ladyface Ale Companie Cismontane Brewing Co. Tasting Room pizzaport.com La Quinta Brewing Co. 29281 Agoura Rd, Agoura Hills 1409 E Warner Suite C, Santa Ana 77917 Wildcat Dr, Palm Desert ladyfaceale.com cismontanebrewing.com Stadium Brewing laquintabrewing.com 26738 Aliso Creek Rd, Aliso Viejo Red Car Brewery and Restaurant Congregation Ale House Santa Ana Chapter stadiumbrewing.com No Clue Brewing 1266 Sartori Ave, Torrance 201 N Broadway, Santa Ana 9037 #170 Arrow Rt, Rancho Cucamonga redcarbrewery.com congregationalehouse.com TAPS Fish House & Brewery nocluebrew.com 101 E Imperial Hwy, Brea Rock Bottom Restaurant and Brewery Docent Brewing tapsfishhouse.com Old Stump Brewing Co. 1 Pine Ave, Long Beach 33049 Calle Aviador Suite C, San Juan 2896 Metropolitan Pl, Pomona rockbottom.com Capistrano TAPS Fish House & Brewery oldstumpbrewery.com docentbrewing.com 13390 Jamboree Rd, Irvine Sage Vegan Bistro & Brewery tapsfishhouse.com Packinghouse Brewing Co. 1700 Sunset Blvd, Los Angeles Four Sons Brewing 6421 Central Ave #101-A, Riverside sageveganbistro.com 18421 Gothard St, Huntington Beach Tustin Brewing Company pbbeer.com foursonsbrewing.com 13011 Newport Ave #100, Tustin San Pedro Brewing Company tustinbrewery.com Refuge Brewery 331 W 6th St, San Pedro Green Cheek Beer Company 43040 Rancho Way, Temecula sanpedrobrewing.com 2294 N Batavia St #C, Orange refugebrew.com greencheekbeer.com INLAND Wolf Creek Restaurant & Brewing Ritual Brewing Co. 27746 McBean Pkwy, Santa Clarita Gunwhale Ales EMPIRE 1315 Research Dr, Redlands wolfcreekbrewing.com 2960 Randolph Ave a, Costa Mesa ritualbrewing.com gunwhaleales.com BREWERIES TASTING ROOMS Rök House Brewing Company Hoparazzi Brewing Co. Area 51 Craft Brewery 1939 W 11th St #A, Upland King Harbor Waterfront Tasting Room 2910 E La Palma Ave, Anaheim 7123 Arlington Ave #A, Riverside rokhousebrewing.com 132 International Boardwalk, Redondo Beach Area51craftbrewery.com kingharborbrewing.com Laguna Beach Beer Co Skyland Ale Works 29851 Aventura Ste C-E, Rancho Santa Black Market Brewing Co. 1869 Pomona Rd Unit E/F, Corona Smog City Steelcraft Margarita 41740 Enterprise Cir N #109, Temecula skylandaleworks.com 3768 Long Beach Blvd #110, Long Beach lagunabeer.com blackmarketbrew.com steelcraftlb.com Solorio Brewing Company Left Coast Brewing Company Brew Crew Inc. 9395 Feron Blvd Suite K, Rancho Cucamonga ORANGE 1245 Puerta Del Sol, San Clemente 11626 Sterling Ave #G, Riverside soloriobrewing.com leftcoastbrewing.com brewcrewinc.com COUNTY Sour Cellars Brewery Lost Winds Brewing Company Brew Rebellion Brewing 9495 E 9th St Unit B, Rancho Cucamonga BREWERIES 924 Calle Negocio Suite C, San Clemente 13444 California St, Yucaipa www.sourcellars.com lostwindsbrewing.com brewrebellion.com Anaheim Brewery Stone Church Brewing 336 S Anaheim Blvd, Anaheim Network Brewery Chino Valley Brewery 2785 Cabot Dr Suite 160, Corona anaheimbrew.com 824 Carnegie Ave, Santa Ana 1630 E Francis St #J, Ontario stonechurchbrewing.com networkbrewery.com chinovalleybrewery.com Artifex Brewing Strum Brewing 919 Calle Amanacer, San Clemente Noble Ale Works Coachella Valley Brewing Co. 235 S Campus Ave, Ontario artifexbrewing.com 1621 S Sinclair St #B, Anaheim 30-640 Gunther St, Thousand Palms www.strumbrewing.com noblealeworks.com cvbco.com Asylum Brewing Thompson Brewing 2970 La Palma, Suite D, Anaheim Phantom Ales Dragon’s Tale Brewery 9900 Indiana Ave Suite 7, Riverside asylumbrewingcompany.com 1211 Las Brisas St, Anaheim 8920 Vernon Ave #122, Montclair thompson brewing.com phantomales.com www.dragonstalebrewery.com Back Street Brewery Wiens Brewing 1884 S Santa Cruz St, Anaheim Riip Beer Company Escape Craft Brewery 27941 Diaz Rd, Temecula backstreetbrew.com 17214 Pacific Coast Hwy, Huntington Beach 721 Nevada St #401, Redlands Wiensbrewing.com riipbeer.com escapecraftbrewery.com Barley Forge Brewing BREWPUBS 2957 Randolph Ave, Costa Mesa Stereo Brewing Euryale Brewing Co barleyforge.com 950 S Vía Rodeo, Placentia 2060 Chicago Ave #A-17, Riverside TAPS Fish House & Brewery stereobrewing.com euryalebrewing.com 2745 Lakeshore Dr, Corona Beachwood Brewing Taproom tapsfishhouse.com 7631 Woodwind Dr, Huntington Beach The Bruery Garage Brewing Co 715 Dunn Way, Placentia 29095 Old Towne Front St, Temecula Wicks Brewing Company Black Cock Brewing Company thebruery.com garagebrewco.com 11620 Sterling Ave, Riverside 1444 N Batavia St, Orange wicksbrewing.com blackcockbrewing.com The Good Beer Co. Hamilton Family Brewery 309 W 4th St, Santa Ana 9757 Seventh St #802, Rancho Cucamonga Bootlegger’s Brewery thegoodbeerco.com hamiltonfamilybrewery.com 130 S Highland Ave, Fullerton bootleggersbrewery.com Towne Park Brewery Hangar 24 Brewery 1566 W Lincoln Ave, Anaheim 1710 Sessums Dr, Redlands towneparkbrew.com hangar24brewery.com