Upcoming Anniversaries

by Sean on February 24, 2018

There are 60+ breweries in the L.A. County Brewers Guild, which means that there could conceivably be an anniversary each and every weekend of the year with more to spare.

So, here is a quick Anniversary rundown for the next month+…(including some Orange County friends too!)

March 3rd – Noble Ale Works – 7
March 3rd – Brouwerij West – 2
March 3rd – Pacific Plate (Glendale) 1
March 10th – Monkish – 6
March 17th – Phantom Carriage – 3
March 24th – Sanctum – 4
April 25th – Smog City – 5

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Tioga Sequoia at Beer Belly

by Sean on February 24, 2018

I haven’t talked much about the Beer Belly One Night Stands because I missed a few too many last year and also because there were usual suspects on tap. No less great beers pouring but nothing “newsworthy”, until the February ONS with Tioga-Sequoia who brought some stouts with them.

I started off with the Morning Rush, their base Milk Stout that lends a beer name theme to many of their other beers. It had a nice smoke edge to it that really balanced out the sweetness.

Then I followed that with Cake Rush which adds coconut to the mix. Our waitress suggested it so I followed her lead. Coconut has gotten a bad rap from me in the past because the sweetness is usually too much. But I have had some good ones recently and this one is included. The balance from that first beer was still evident in the second which had enough sweet to work with the malt.

Follow Beer Belly on social media to see who will be featured in Koreatown on the third Wednesday of each month and in Long Beach every fourth Wednesday.

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The Birthday Beer of 2018

by Sean on February 23, 2018

Each year on the 22nd, I pick a special beer to mark another year rotating around the sun. Seeing as how, me and missus were out in DTLA, I suggested Mikkeller which lead me to their menu and this choice….

…and it came in a wine glass. A Mikkeller fancy sleight of hand to draw attention away from the smaller pour size. The beer itself was properly hazy with a medium citrus aroma to it. It drank easily for the style which can sometimes scrape the tongue to me. And at $8 it was one of the cheaper beers on offer.

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It’s Been 5 Years

by Sean on February 23, 2018


Readers of the blog will know that I am a Gin drinker but I also am a bit of a whiskey fan too. And this new offering from Rogue. A Oregon grown/distilled Single Malt Whiskey is the first 5-year aged spirit from the distillery arm of Rogue Brewing.

From the Rogue folks, “The yeast is Rogue’s Proprietary Pacman Yeast. It was distilled on site in Newport, Oregon, and transferred to barrels Rogue coopered and toasted onsite. Then, of course, bottled by hand.”

I am sure the distillers are anxious to release this after five years.

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Glendora is getting Smoggy

by Sean on February 22, 2018

Well, happy birthday to me. I learned last week that Smog City is in the mix for a new food hall in Glendora. Granted it will require a healthy drive well past the end of the Gold Line and it is the 210 which has grown in crappy drive times.

Wait what was I talking about? Oh yes, the Glendora Public Market….

Food halls with brewery tenants are growing since the (shudder) GRB at the Grand Central Market.

I would love to see the next “big” food hall have a rotating L.A. County Brewers Guild brewery at a designated stall. And make it closer to Glendale.

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What’s My Age Again

by Sean on February 22, 2018


The idea of beer vintages is not new but bigger than teeny batches of Solera-esque beers is something that I would like to see more of and that is why I will be searching out The Ages from Deschutes. I have a feeling this will not be cheap but it may be one splurge on.

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Burbank Terroir

by Sean on February 21, 2018

Following on the heels of an experiment in wild yeast for the Turning One Saison, Verdugo West is now tapping into older techniques with a custom built coolship (koelschips in Belgian) for a long-term beer that we won’t be able to see until 2019 or beyond even though it was brewed on 2/13/18.

I will delve deeper into coolships and Los Angeles over on Food GPS in a week or so. But for now, some photos of the what the beer looked like on Day 1….

The look from above on the turbid mash.


The wi-fi enabled heat sensor and the steam trails.


The menu board, where the wild ale experiment will not be seen for a while.

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We All Float

by Sean on February 21, 2018


As much as I like the few “Be Careful Eugene” fruited sours from the Beachwood Blendery, I like their forays into dry hopped and oak aged tartness more. And the chosen hop for Floating in Space, Mandarina Bavaria should add some nice citrus to the mix.

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Lazer Cat

by Sean on February 20, 2018


I don’t know if cast members of Saturday Night Live will make an appearance at Lazer Cat but when Ryan Sweeney opens a new bar for the Goat Group, you can bet there will be good beer.

This Sunset Strip bar has everything, a light-up LED dance floor, neon, cocktails, 80’s vibe and pizza by the slice. Sorry channeled an un-funny Stephon there. But the above is true. A new kind of beer place for L.A. for sure.

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Canadian Brewery Tour # 2 – Mt. Begbie

by Sean on February 20, 2018


To Revelstroke (great city name) we go to e-visit Mt. Begbie Brewing.

The brewery is named after Mt. Begbie, and the mountain is named after Matthew “Hanging Judge” Begbie, a character from Revelstoke’s history and it was voted Canadian Craft Brewery of the year 2017.

Here are the beers that I would put into a taster tray….
Bob’s Your Dunkel (Winter seasonal)
“Brewed in the Dunkelweisen tradition, this is a rich, unfiltered wheat beer (Weissbier) loaded with chocolate and Munich malts.”

Tall Timber Ale
“A dark, full-bodied English Brown Ale alive with rich malt flavour, caramel undertones and a slight residual sweetness. The use of Goldings finishing hops and an authentic top cropping ale yeast round out the traditional Brown Ale character.”

Powerhouse Pale Ale
“A generous portion of lightly roasted malt gives this beer a smooth yet distinctive character.”

Nasty Habit IPA
“A generously hopped IPA, balanced by a diabolical blend of rich specialty malts and pure mountain water.”

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