One of my favorite things is to happen upon a new brewery that I am unfamiliar with; if they brew good beer that is just icing on the cake. This happened yesterday when I found myself stuck in traffic out in the Inland Empire. I had my roommate break out her iPhone to see if there were any microbreweries in the area when she discovered Wicks Brewing Company in Riverside, CA.
Wicks Brewing is a brewpub located at 11620 Sterling Avenue in Riverside and has only been open for a little over three months, but a sampling of the beers brewed on-site make it clear that their head brewer has been doing this for a while. It is my understanding that he spent a few years as a brewer at the former Riverside Brewing Company which has turned out several great brewers, including Brian Brewer from The Brewery at Abigaile. When we were there they were offering five of their home brews; Sir Gordon’s Pale Ale, Red Headed Belgian, West Coast Strong Ale, an IPA and their Imperial Porter. They advertise that they also brew root beer which Tanya was eager to try, but they were all out. We got an order of their Pretzel Bites which were quite tasty and high on demand as it seems we bought the last order of the day and I heard at least two other parties ordering the same thing. I guess growing pains are in effect; selling more than you have available is a good way to start. I am sure we will return now that we know they are there.
Something a little different about Wicks Brewing is that they have six brewing stations available for home brewers that want to try their hand at brewing beer or soft drinks. This system, known as a Brew on Premise or BOP, provides you with various recipes and all the ingredients you will need. You pick the recipe and they will walk you through the brewing process using one of their BOP stations. I wish they were not so far away or I would definitely try that out. Continue reading
I have been fortunate enough to spend a considerable amount of time traveling around the United States and in that time I have found numerous brewpubs. For definition sake, a brewpub is a brewery that also serves food. Some of brewpubs serve pretty basic fare, like cheese or hummus and pita; others are pretty upscale and rival any restaurants in their price range. Of all the brewpubs I have visited, The Brewery at Abigaile in Hermosa Beach is the brewpub that sets the bar for brewpubs in my opinion.
I first became aware of the Brewery at Abigaile during American Craft Beer Week in 2012; the manager of The Rockefeller (a gastropub up the street from Abigaile) knew that I was seeking new local beers and Abigaile had just undergone some changes, including a name and menu change and they decided to utilize the brewing equipment that had been sitting as a decoration for 10 years when the restaurant operated under a different name. Brain Brewer, who had been home brewing since high school was working construction when Abigaile owner Jed Sanford asked him to revive the brewing system. The timing was right and the South Bay has been better for it as a result. As I do not do beer reviews because I do not feel they can be subjective, I will just urge you to buy a flight if you are a first time visitor. Brewer’s selections of brews never fails to satisfy, as evidenced by his current options of his Orange Blossom Blonde Ale, Polyrhytm Pale, Cacophony IPA, Black Mass Porter and Sugar Daddy, a Belgian style strong ale. Their head chef, Tin, does some amazing things in his kitchen and you are encouraged to stop by for their happy hour as they call it their R&D Hour and there is always something special that Tin has thrown together as an experiment; it is pretty darn good. Continue reading
These photos are from Pikk’s Tavern in Valparaiso, IN and the Three Floyds Brewing Company brewpub in Munster, IN. My real introduction to American craft beer came about due to the fact that I was constantly traveling which resulted in my visiting many small towns across the United States. I got into the habit of seeking out microbreweries and brewpubs in the areas I would pass through. To be honest, I probably tried more beers from outside of California than those brewed here. One part of the country that I spent an inordinate amount of time was northwest Indiana (NWI), specifically, Valparaiso aka Valpo.
I remember the day well, it was Flag Day 2011 and I was visiting my girlfriend in Valpo; she had something to do that evening so I had her drop me off in downtown Valpo because our favorite Spanish restaurant had a special event going on that I wanted to attend. The problem was that the restaurant did not open for another hour so I walked down the street to Pikk’s Tavern because I had read that they carried some beers I was unfamiliar with.
When I sat down at the bar I asked for something that was brewed locally and was immediately offered an Imperial Hatter Imperial India Pale Ale from New Holland Brewing. I knew I had found exactly what I was looking for; a gastropub in Valparaiso. After finishing it I was introduced to Gumballhead from Three Floyds Brewing Company. From the first taste I knew that I needed to learn more about Three Floyds. I had subsequent visits to Pikk’s and used the opportunity to try their food. It was all very good, but I think it was the attitude of all the employees that made me want to return. If you ever find yourself in Valparaiso, I have no problem recommending visiting them. I looked at their current menu and while they do not currently have Three Floyds on tap, they are still pouring locally brewed beers and they have Three Floyds and other craft brews available in bottles and cans. Continue reading
As legend has it, in the beginning there were three microbreweries in the South Bay; Manhattan Beach Brewing Company, Redondo Beach Brewing Company and San Pedro Brewing Company. Manhattan Beach Brewing gave up on brewing and became a gastropub (Brewco Manhattan Beach), preferring to sell a wide variety of craft beers brewed by others. Redondo Beach Brewing Company continues to brew at their Riviera Village brewpub, but they do not experiment much and the beer recipes seemed to stay the same, batch after batch; it is a good entry level brewery to visit, but nothing exciting. Rumor has it that they will be discontinuing brewing there soon, preferring to go the route of Manhattan Beach Brewing. Of the three, San Pedro Brewing Company continues to brew and is opening a subsidiary of sorts, Port Town Brewing which has already won numerous awards.
San Pedro Brewing Company (SPBC) is a brewpub that has been at their current location for 13 years. They have won more than 43 medals in local county fairs, commercial beer competitions and international beer festivals. In addition to award winning beers, they have some pretty good food. SPBC gives tours on Friday afternoons, so if in the area, you might want to check it out. I was given a mini-tour and have to admit, I was quite surprised at the quantity and quality of beers they brew with such a small operation. When I was taken downstairs I fully expected to see a massive operation; as you can tell by the photos that was far from being the case.
While there I tried a flight of all seven in-house brewed beers that were available: Bruin Blonde Ale (2012 Silver Medal, California Commercial Beer Competition), Longshoreman Lager (2009 Gold Medal American Style Lager, Los Angeles County Fair), Port Town Hefeweizen, Mai Bock Spring Lager, Iowa Battleship IPA, Beacon Street Barleywine (2012 American Style Barleywine, Los Angeles International Beer Competition) and Sunken City Imperial Stout.
When I left San Pedro I headed over to Smog City Brewing as they just got their growlers in and I wanted to be among the first on my block to own one. While there I had a Quercus Circus Sour and an Amarilla Gorilla IPA; we picked up a growler of the 2012 Great American Beer Festival gold medal winner, Smog City Groundwork Coffee Porter. Smog City’s grand opening was held on Saturday, so that will be the subject of my ACBW day 6 report. All my photos from day five of American Craft beer Week will be found on GotBaddog.com.
If you read my story about day one of ACBW, you will recall that I had attempted to visit Beachwood BBQ & Brewing but discovered that there were closed on Mondays. Since I had a pretty busy morning, it was decided that I would go back there on Tuesday because not only have they won multiple awards, it was a safe bet that their guest tap list would have at least one medal winner among the selections. I would not be disappointed.
As you can figure out, I am not a stranger to Beachwood BBQ & Brewing; the only thing that keeps me from going there more often is the drive. I mentioned in my last article that I got the impression that the beertender at Pizza Port San Clemente was not really into craft beer, that it was just a job for him. I have never experienced that any time I have visited Beachwood; in fact, it has always been quite the opposite. Yesterday Thomas was working and you could tell that he enjoyed his work and was a fan of not only Beachwood Brewing’s beers, but craft beer in general.
Beachwood BBQ & Brewing won a gold medal at the 2012 GABF with their Udder Love stout. Unfortunately that was not available, but they had three award winning beers available on their tap list, so I created a flight consisting of their Foam Top Cream Ale (2012 World Beer Cup Gold Medal), an El Verano Belgian Style Saison (2012 GABF Bronze Medal), Knucklehead Red American Red Ale (2012 San Diego International Beer Camp Bronze Medal) and The Falcon West Coast IPA (no awards, but delicious). To top it off, I finished with an AleSmith IPA (2011 GABF Silver Medal). It was a great set of champion beers to celebrate day two of the 8th Annual American Craft Beer Week. You can see all of the photos on www.GotBaddog.com