Author Archives: Gregory Nagel

About Gregory Nagel

Greg Nagel is a beer, food and travel writer based in North Orange County, California.

The Initiation Situation – The Bruery’s Reserve Society Party 2013

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P1050126Thanks to craft beer, the smell of nearby horse stables makes me salivate. “Smells like a brett beer out here!” I say to the guy behind me. “Nowhere else in the world would that make sense” he says with his hands folded in his armpits. I snicker nervously wiping sweat from my brow and move up two steps. The long line to get in Patrick Rue’s Big Top Cirque du Biere are barking like blood-hounds in search of a killer. Today, they’re anxious to sniff out some serious boozy barrel, funk, horse blanket, and other sour beverages on this warm afternoon.

Rico Nolan of 21 Gigawatts. Gigga WHAAA?

Rico Nolan of 21 Gigawatts. Gigga WHAAA?

Members lay down 80 cents a day to be a member of the Bruery’s Reserve Society; a buck-ninety a day for the Hoarders Society. Each one nets the member a full list of benefits. The Initiation party is a means for members to sample aging rarities, one-time cask ales, and preview some things to come. I’m here to try things I’ve never had.

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“What’s on cask Barney?”

Inside the big tent, the cask of Hottenroth with Fruity Pebbles catches my eye for beer #1. “Yabba Dabba Doo!” I yell in my best Fred Flintstone voice. For a ~3% beer, this thing freaks my tongue out with some fake funky fruit, then drowns my mouth with a dry sour bath. On a side note: If you ever get the chance to sample Leinenkugel’s Summer Wheat, it tastes EXACTLY like Fruity Pebbles!

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Perhaps it’s my traditional German upbringing or the hundreds of times coming to the Phoenix Club for Oktoberfest, but this is perfect place to host a beer fest. The festhalle tent, sprawling tables and grassy area offer more than enough room for the average beer savant RS member to sauce it up comfortably…weather permitting. Last year’s party was cozy and leaky like a sorority bathroom. The playground at the club even offers recess for those members wishing to relive their drunken father childhood.

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Almost as good as Brats, Kraut and Potato Pancakes at the Phoenix Club.

Needing food, I chicken dance over to the Haven EZ-UP. Scored a potato roll the size of DAS BOOT, Inglorious Basterds ale braised scalped beef, Run Lola Run beer beans and Saving Private Ryan’s cumin coleslaw. Knock knock! Who’s there? Cumin! Cumin who? Cumin Coleslaw in your mouth! The real star of the offerings are the handmade BBQ sauces and mustard. I nearly went back for seconds to get additional pump-squirts like a dirty little German boy! I chose the beer Anniversary in Rum (formerly held 5 Golden Rings) to pair and it did a nice job bringing out some bold BBQ flavors. The beer’s big time coconut boozy rich rum matched intensity, heightened the sweet meat and warmed my bitter soul. This is easily the best beer festival food I’ve had. Hopefully a sign of things to come in the now abandoned Bruery Provisions spot that Haven will take over soon.

P1050154In the end, sour beers win my best in show. Maybe it’s the nice weather that makes me swoon over the tart goodies. Maybe my palate is changing. One thing is for sure, The Wanderer, Griffon Bruxellois and Sour in the Rye with Peaches easily win my best in show. Sure the Black Tuesday’s of the world are great, but these beers offer a glimpse of what the Bruery is capable of: a family complex living beers. As Bruery Provisions closed, I hope the focus on a more robust barrel program yields many beers like these for years to come. Great party by the way! Cheers!

Beers I enjoyed:

  • Hottenroth with Fruity Pebbles
  • Anniversary in Rum (Formerly held 5 Golden Rings)
  • Food from Haven Collective
  • Imperial Loakal Red
  • Griffon Bruxellois
  • The Wanderer
  • Mocha Black Tuesday
  • Nottenroth
  • White Chocolate
  • Sour in the Rye with Peach
  • Riesling Sour Blend
  • Saison De Lente

 

Sierra Nevada Beer Camp Day 2: Electric Boogaloo (Brewday!)

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beercamplogo

Read about day 1 here.

Thursday 7:55 A.M.– Few experiences rate up there with brewing at Sierra Nevada; getting married, nookie experience number one, or even squirting out a honey boo boo or two. The crusty-eyed beer campers and I march to the pilot brewery, lips zipped and eyebrows clenched. Picture the movie Reservoir Dogs slow-mo walking scene and you’ve got it. Serious shit is to be had today, and we know it. Life changing romantic shit, and we fucking love it. The halls of Sierra Nevada are lined with photos of greatness. The arousing wisp of beer being brewed makes me nervous, excited, and have to pee really bad.

hairway to stephenscott jennings leads the group brew seshSierra Nevada’s pilot brewery sits in mid-campus thirty spiral steps up. Out of breath, clammy, and still Chico-buzzed from shenanigans six hours prior, the brewhouse greets us like an old friend. I’m not sure what I was expecting, but this steel diamond-plated pimped out  penthouse brewhouse brings this game to a whole new level. Five brewing vessels sit before us like ripe carrots poking out of the ground: two brew kettles, mash tun, lauter and a whirlpool. Hot to the touch with steam pouring out, I secretly dry hump the mash tun without anyone looking. With her hatch open, I inhale deeply taking in a fog bank of misty cereal-like essence. During batch 1’s sparge, freshly pitched chocolate malt blots dark hues like an angry octopus.

dough in, or anal probe? the bag hides my fear-boner

“Let’s mill our specialty grains and pick out the hops” says Scott Jennings, Sierra Nevada’s (North Carolina) head brewer. For reference, a typical five gallon homebrew batch would need around fifteen pounds of malted barley to get a ~7% beer. Today, all twelve of us proudly hoists a 40lb sack into the mill for a photo op. Muscles flexing, safety goggles gleaming, cameras snappin; the sacks are no sweat except for the one. Willis, a fuzzy fro-headed musician from Chico misses the mark and dumps the grain on the ground. “Beer name! Let’s call it “Pull a Willis” says one camper. “How about “Free Willis?” A vacuum slurps them into an enormous mill, sprays them, and sends them straight to the mash tun. While the grains rest at 152F, we head to the hop room.

sleight of hand's hop load hopfingers aka pixie dust

Sierra Nevada’s hop room smells better than a room full of cold-hard cash.

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200 pound bales of whole cone hops are stacked around like a padded room in an insane asylum. Sierra Nevada uses 100% whole cone hops, something I wasn’t aware of. Hop schedule in hand, Scott gives us each orders and I’m in charge of two pounds of Sorachi Ace.  Clawing at the huge bricks of hops with my hands, a sticky green dust coats my fingers like I finger-banged Tinker Bell. Other campers frolic in the hops like kids in the snow.

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Dropping to the ground and making hop angels is not out of the question. At beer camp, anything is possible.

the hopback (not torpedo) our belgian yeast in the propagator drooling krauzen blowoffTorpedo flowing

Mash complete on batch two, we watch the sparge happen with a push of a button. Aside from hop additions and grain milling, everything is highly automated allowing brewers to focus on quality, repeatability, and creativity. I had visions of sweating my ass off at grain-out. The actual hardest part of beer camp is picking the name for the beer, which we still have no solid ideas.

During camp, most beer names are derived from something funny that happened, an inside joke, or something obscure that fits that style. “How about Black Tricycle?” referring to our night out at the Bear in Chico. The bar has timed tricycle races in the middle of the place. Broken handlebars, hitting people, followed by chugging a nasty beer at the end; I wish I went to Chico State for college. Another name, Menage a Noir,makes the circles but doesn’t really catch. Katabasis? Nah. Black Tabby? Nope. Dubbel Double DIPA? Naming a home-brew is one thing, but a beer that has the possibility of being distributed nationally has bigger implications. (Update…IT IS!!! Look for it in August 2013)

nailed the sensory analysis i'm in ur base baggin ur hops

Our second night out with the hospitable Sierra Nevada team, one of the campers, the 6’10” pony-tailed ren-fairrish Michael Lipton pulls out a deck of cards to do some tricks. “Of course he knows magic tricks.” I think to myself. The trick is actually impressive. He repeats it over and over over pizza and Celebration at Woodstocks. Steve Grossman suggests, “what about Sleight of Hand?”. It actually works. Style wise, a black Belgian double IPA is something I’ve never heard of. Our goal as a team was to create something unique with this rare opportunity…mission accomplished!

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Beer camp #94 is officially closed.

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Downtown Chico treats us like kings on the last night. We hit the Banshee, Raw Bar, and a few other spots before calling it a night. I’m smitten! I always knew Sierra Nevada is environmentally conscious, but now I know the heart and soul that drives it. The brewery is a living, breathing model of how any business should run. As they expand operations with a new brewery in North Carolina, I can’t wait to visit and perhaps, dry hump a warm mash tun as well over there!

Reservoir Dogs hop heist complete! No one got shot or lost an ear!

Reservoir Dogs hop heist complete! No one got shot or lost an ear!

Release parties! OC will have two Sleight of Hand release parties at 6pm! Please RSVP so we can get an idea how many are coming!

Edit! Here’s some SD and LA tappings:

  • San Diego:  Feb 24 at Churchills: and one at KnB Wine Cellars on either 3/2 or 3/22…I’m confirming. L
  • LA: Blue Palms on 2/22; Tony’s Darts Away on 2/23, and maybe two more.

Blood, Sweat and Beers | Valiant Brewing Company

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valiant brewhouse

Having followed several breweries during their planning, build out and initial brews, I know it’s something I never want to do. Be a brewer? Sure! Building a brewery is a task for the elite. Plumbing, electrical, graphic design, sales, engineering, investor gathering and book keeping are all positions you have to be GOOD at before a drop of beer ever gets poured. Let’s not forget the insane amount of bureaucratic crap you have to deal with; zoning, planning, alcohol license, heath license, etc. etc. etc. Got your half a million dollars and still want in? You have to be more than adventurous to build a brewery…you have to be Valiant. valiant brewhouse2

Built in Orange near the Santa Ana River, Valiant Brewing Co is hidden quite well in a snoozy industrial park. The 30 barrel brewhouse is substantial for a startup, indicating a confidence in not only the recipes, but the drive to get the beer on store shelves and restaurant taps. The husband and wife combo of Brian and Kelly Shroepfer aren’t messing around! Sampling their initial beers, a token IPA, Biere de Garde and a session premium ale show a nice spectrum of what Valiant is capable of. I look forward to sampling the rest of their offerings soon! Grand opening Feb 9 noon til 9!

heavenhill barrel

Make sure and check out their grand opening on Saturday Feb 9th from noon-9PM! If you’ve ever taken the Santa Ana River bike trail, there’s an ‘off ramp’ that goes into the business park. Check google maps for a nice satellite image.

Valiant Brewing Company

Owner Name: Brian and Kelly Schroepfer
Email: Kelly@valiantbrewing.com

2294 N. Batavia, Unit C, Orange Ca 92865

714-408-2VAL(2825)

Tasting Room Hours – Grand Opening  on Feb.  9th! 12pm-9pm.

Extra Directions: We are located behind the Mark Co. off  Batavia.  If you are  coming  from  the 57fwy and Ball you’ll  turn Lt on Batavia. We are 1/2  mile from Taft/Ball on the Left. Look for the big RED arrow  on the Batavia West Business Complex sign.

 

Photos from their ‘Friends and Family soft opening:

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2014 Russian River Pliny the Younger Releases (OC)

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Russian River Brewing’s Pliny the Younger release dates in Orange County! Read my review of last years release! Cheers!!

 

Orange County

From Russian River Brewing’s Website:

Distribution:

We will begin distributing Pliny the Younger on draft the week of February 10th in and around Sonoma County and the Bay Area. Stone will likely pick up their shipment for Southern California that week or the following week. We will be sending kegs to our distributors in San Jose, Sacramento, Oregon, Colorado, and Philadelphia sometime in February, ship dates TBD. At this time, we do not know what accounts will receive kegs of Younger, but it will likely be available at many of the same accounts who received it last year since the production numbers are very similar. It is our recommendation that our accounts tap it as soon as possible after receiving their delivery to preserve the freshness and integrity of the beer. This beer is not meant to age AT ALL! Pliny the Younger is very much like the fresh catch of the day and best enjoyed right away!

Royal Treatment / Noble Ale Works 2nd Anniversary Party

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royalty sign

royalty beerTwo seconds after getting my red-wristband strapped and tasting glass, the sign for Royalty beams me in like the Death Star. Sampling Orange County’s first Triple IPA is my primary directive on this red letter day. Looking like a Barleywine and smelling like a stadium filled with fruity hops, Royalty is highly aristocratic on my palate. Fierce notes of exotic tropical fruits tar-and-feather my taste buds. “I think I stubbed my tongue” I say to the milfy volunteer pouring the stuff. She raises an eyebrow and smirks. The boozy 11% ABV peeps it’s head out to say “hi!”, then sucker punches me in the face repeatedly with its long 125 IBU finish. I quickly get a second pour to be sure…don’t hate! The second drink grabs my tongue in a figure-four leg lock, forcing me to succumb to its behemoth hop load. I dip my pinkie in the glass and rub some behind my ears, you know…for good luck, and to keep bears away. Glad that I survived the big hill of this roller coaster, I can coast along and enjoy myself.

Julian Shrago of Beachwood BBQ & Brewing with Noble Ale Works brewer Evan PriceChef Greg Daniels and Wil Dee of Haven Collective sandwich Evan Price.Jonas and Patrick of the Bruery next to Rick Smets of Stereo Brewing

The fenced in area in front of Noble Ale Works hosts a diverse set of food trucks, guests and delicious craft beer. The always delicious Rolling Sushi Van, GarlicScapes, Short Stop BBQ, the Viking Truck (among others) serve up beer-friendly lunch and snacks. Old people, young people, parents, toddlers, hot girls, dweebs, pliny shirts, and local pro brewers are showing their support for Noble today. I spotted (a thinning) Patrick Rue and Jonas Nemura of The Bruery, Julian Shrago owner/brewer/crooner of Beachwood BBQ & Brewing, Brian Avery of Bravery Brewing (Lancaster, CA), Chef Greg Daniels and Wil Dee of the Haven Collective, Jarred Dooley of The Playground, Kyle Manns of TAPS Fish House & Brewery, Kenny and Mike Hollingshead, as well as Anaheim’s Mayor Tom Tait.

jerry

Jerry Kolbly gives a brief history lesson.

coconut changer

Coconut Changer on Cask. Oily!

Along with the diversity of food and people, Noble’s Jerry Kolbly, Evan Price and Brad Kominek lined up a diverse array of beers for the day. Four casks (served every hour) kept a constant flow of people in the tasting room and brewhouse. I tasted three, Knight Changer with toasted coconut being one of my favorites of the day. Dank, oily, tropical, thick and decadent; I wish I had a wooden tiki cup to sip this out of!

Royalty on cask is also a game changer; the hops have an entirely different fruity flavor mixed with a catty finish compared to the draft version. Keeping with the tropical island cask flavors, the IPA with grapefruit makes me wish I had a grass hula-skirt and a coconut bra. I’ve made a beer version of a tropical cocktail called ‘Meihana’ (Anaheim backwards) in the past, and this beer would make a great base for it. I missed the fourth cask, sadly. Boohoo. So sad.

mayor and i

Anaheim Mayor Tom Tait and I clank the India Dark Ale w/Simcoe.

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India Dark Ale w/ Simcoe

On tap in the tasting room comes another facet of flavor from Noble: Pepper, coffee and tea beers. Pistol Whip’d with Serrano (Pistola), Imperial Stout with Morita Chiles & Yellow Curry (Good Time), Triple IPA with Habanero (Shotgun) all knocked my socks off Kurt Cobain style. Other rarities of the day: Barrel “1” First Dip was coming along nicely. Then it hit me; India Black Ale with Simcoe. I share a glass of this with Anaheim’s Mayor, Tom Tait, and we both agree this is pure silliness. Cascadian dark in theory, yet not piney. I hope this makes it into the regular lineup of beers so I can sample it with a fresh palate. Moby Dick and Naughty Sauce didn’t make it in my mouth today, sadly. Go ahead, make the joke…done laughing yet? Great, let’s move on, cochino.

I don’t normally comment on the bands, but damn…Lady Gaga covers? Eminem covers? Crazy. I’m not ashamed to say I danced in the porta-potty, and the mess on the seat is not mine.

tasting room

At this point my palate is wrecked. My tongue is deflated and numb. I ask beertender Samantha (pictured above) for a Pistol Whip’d Pils to nurse my wounds, but it came out like I got back from the dentist. While she pours, I say “she can pistol whip me any time” to a guy next to me at the bar. He gets up and leaves without saying anything. It’s probably time to go home. I’m such an awkward social butterfly.

dudes

Overall, this was a great anniversary party that showcased new-brewer Evan Price’s abilities. His flavor mashups in cask are a fun way to experiment with some bold flavors. I can tell by the amount of support from other pro-brewers that they’re also excited to see where Noble Ale Works is going!

Special thanks to Jerry Kolbly, Evan Price, Brad and Bridget Kominek, Danielle Madsen, Mother Nature, Bobby Navarro of 100 Eats 100 Days, new Tasting Room Manager Lauren St. Paul(!), and a few hundred of my closest friends. Cheers!

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The banged and bunned brewer’s wives, Bridget and Aubrey gettin’ naughty with the sauce.

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The Komiseks. Brad is the assistant brewer at Noble.

 

crowd

Did anyone actually win a raffle item? hehe

 

hollingsheads

Julian chats with the Hollingsheads.

 

pourers

2013 OC Beer Society Chili Cookoff in Pics

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Once again, the highly acclaimed Peace Brewing makes a perfect backdrop to eat chili, share some laughs and drink some super craft beer. Here’s some photos I snapped of the OC Beer Society’s event. Over 13 delicious chilis were brought this time, and mine won!

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Hit me up if you want the recipe.

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Good Sour Hunting, at Total Wine & More?

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Ah, my beer camp cart. (swoon)

Ah, my beer camp cart. (swoon)

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

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

Tasting Notes on the Three:

marie antoinette

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

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

 

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

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

Get a sour in Orange County recently? Share where!

The Price is Right – Noble Ale Works Turns Two

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Early 2011, I stopped in Noble Ale Works before the Super Bowl. With my foam cheese-head hat stinking up my car, I grabbed a growler of their IPA for a party. Bag of chips and pint of Noble IPA on my lap, I proceeded to watch Christina Aguilera fuck up the lyrics to the national anthem. I promptly dusted the growler then probably grilled some meat and pee’d on a tree (you know, manly things) before passing out in a quiet corner…all before halftime.

"What so proudly we watched at the twilight's last gleaming." WTF? At least her elfin nipple didn’t pop out.

“What so proudly we watched at the twilight’s last gleaming.” WTF? At least her elfin nipple didn’t pop out.

I watched Noble grow. Eleven months later, their in-house brewery was mostly operational. Their lineup of a few bold hoppy beers and a Russian Imperial Stout were good, but recipes were all over the place. I had my doubts after their 1st anniversary regarding quality; getting an IPA that was undrinkably sweet. I showed a sample of my settled hydrometer reading (1.038) to their brewer at the time and he said, “We’re trying out a new yeast”. I was expecting an “Oh shit, let me fix that for you”. To those that don’t brew, 1.038 is an unfinished beer. Either the yeast crapped out or it was cold-crashed to serve faster. Everyone has a bad beer from time to time, the point is to fix it and move on.

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Bill Sobieski (Hoparazzi, David Larsen (Cismontane) and Evan Price at Anaheim’s OC Fest of Ales

On April 11th, 2012, Owner Jerry Kolbly dropped a bomb on my lap: “We’re letting our brewer go and we’re trying to hire Evan Price from TAPS”. Talk about fixing an issue! Knowing the quality TAPS Fish House & Brewery kicks out, Noble Ale Works was back on the map.

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“You get the Nobel Beer Prize for excellent beer” – guy on left

Want to make me go to rehab, but I said No, No, Noble.

Want to make me go to rehab, but I said No, No, Noble. (RIP Amy Winehouse)

It didn’t take long for Evan to learn the new brewhouse and tinker with IPA recipes. His first batch of Nobility DIPA (I think its fourth incarnation) I sampled was a hop-bomb at its finest. Pungent Citra on the nose with a crisp dry malt backbone. It seemed like new beers were coming out ever week. ESB, a new Pale Ale, the true “Evan’s Lager” (collaboration with Cismontane’s Evan Weinberg), and a bright hoppy Pilsner were proof enough Evan Price is a hell of a brewer. He gave names to his beers that are quirky and unique (see flyer below). Inventive beers like Naughty Sauce confused the hell out me…a blonde stout? Who the hell brews that stuff? It’s good too! One thing is for sure, I don’t miss the old recipes, well, Dark Sybian will always hold a special place in my heart.

As Noble Ale Works turns two, I can honestly say they’re one of my favorite breweries. Not just in OC or SoCal, I friggen love what they have going on. With a solid lineup of tasty beers, inventive one-off batches, cask beers every Friday, and the fact they flush growlers with CO2 before a fill, I’m sure they’ll be a favorite for some time to come. Join the celebration on Jan 26 from Noon to 4! Check their site for details! I’ll see you there!

anniv2.1

7 Stages of Grief – Bruery Provisions Closes

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

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

Stage 1: Shock and Denial

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

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

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

Stage 2: Pain and Guilt

patrick and greg koch

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

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

Stage 3: Anger and Bargaining

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

Cindy Santoyo's haul pic.

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

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

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

Stage 4: Depression, Reflection and Lonliness

pic courtesy Cambria Griffith @goldenroadbrew

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

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

Stage 5: The Upward Turn

Re-reading the farewell email, something struck me:

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

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

The Provisions staff preps for the Black Tuesday party.

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

Stage 6: Reconstruction and Working Through

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

Stage 7: Acceptance and Hope

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

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

For posterity, I saved their final draft list:

On Deck at The Bruery Provisions – 8

Hello Muddah, Hello Fadduh, Greetings from Camp…Sierra Nevada! Beer is good here…

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On a liquid-smooth decent into Sacramento, my upper bicuspid pops like it was hit by a road-side bomb. It’s all “black hawk down” in my mouth as I writhe in near fetal-position. Grasping two empty micro bottles of Hornitos Tequila, the lady next to me asks if I’m okay. Getting a visit from the goddamn tooth beaver before an epic week is the last thing one needs. Should I rip the tooth out myself? Should I go to an emergency dentist? One thing’s for sure, I’m not going to miss a minute of Sierra Nevada Beer Camp.

Steve Grossman pics us up from the airport.

Steve Grossman pics us up from the airport.

Bags grabbed, five other campers and I hitch a ride to Chico with Steve Grossman of Sierra Nevada.  A ninety-minute drive normally, however rush hour traffic in the rain makes it an even two. I ride shotgun. Beer knowledge is being bounced around the van like ping pong. Steve is stoic at the wheel, looking mildly like Paul Newman in the movie ‘Winning’. “Where are you all from?” Steve asks, “where are you going to have your kegs tapped?” I nervously massage my gums and search yelp for dentists in Chico near my hotel. “Out of the Park Pizza in Anaheim Hills” I mumble. “It’s one of the best craft/homebrew friendly places in OC.” I say. “Never heard of it” says Steve.

An hour later at 7:03 P.M. Ripe from the emergency dentist, I bounce into Sierra Nevada’s tap room for pre-camp supper. All of the winners of Beer Camp #94 are at the table, some I recognize from their videos. My first beverage of camp goes down medicinally – Ovila Dubbel aged in pinot barrels. It’s dirty red, dry, fruity, with a fine bubbly mouthfeel that massages my throbbing gums like jacuzzi jets. The second Dubbel chases down an 800mg Ibuprofen and a leg of lamb. What happens in Chico stays in Chico! The dentist said my sinus cavity popped from the cabin pressure, striking a nerve on my tooth by the say, I’ll be fine.

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Ken and Steve Grossman of Sierra Nevada welcome us to the brewhouse.

Next morning Wed. Dec 5, 7:48 A.M. – Beer Camp #94 is officially open! Safety goggles and earplugs in tow, it’s time for Sierra Nevada History 101. Steve Grossman fires through a PowerPoint filled with 30+ years of photos from the beginning. I sit bleary-eyed in this beer fueled fantasy, reminiscing about my first Sierra Nevada Pale Ale. I recall pulling one out of an icy cooler at a party with no idea what it was or who brought it. I was shocked. Twenty plus years later, the bright citrus hop aroma and flavor still sticks with me. I can close my eyes and think of that beer and actually taste it. The smells walking around this brewery bring it all back…and it smells like victory! (Here’s my horrible contest entry video by the way, it mildly pokes fun at this Blair Witch Project trailer.)

IMG_0147The “Great Debate” –  Imagine a bunch of homebrewers collaborating on a beer the first time they meet. Throw those people in a conference room at Sierra Nevada with Scott Jennings, current lead pilot brewer and future Sierra Nevada North Carolina head brewer. We have to nail down a style of beer we want to brew in one hour. There are no limits! Scott guides us quickly like he’s leading a seance (without holding hands, sadly). I throw out the Belgian Double IPA idea, (another camper coined it as a “Dubbel Double”) which seems like a great start. One camper sets the tone stating we should do something unique with this rare opportunity. We all agree. The final decision is a Belgian Tripel-ish malt base fused with a Double IPA…and Black. I call it a “Big Black Belgian Double IPA”. Pilsner malt, some Munich and Chocolate malt for color. Hops? Simcoe to bitter, Nelson and Sorachi Ace are the additions; hop back, as well as dry hop. After an hour, the spirits leave Scott and we embark on a super-VIP behind the scenes tour of this hollowed sacred craft beer ground.

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Terence Sullivan of Sierra Nevada knows every minor detail of the brewery and guides us through most of Day 1.

The Tour – If you haven’t read Sierra Nevada’s sustainability report, let me break it down quickly. Every square inch of the brewery that can have solar panels HAS THEM. The parking lot is covered by TRACKING SOLAR PANELS. Every leftover scrap of food and hops IS COMPOSTED. The compost goes to grow organic veggies and HOPS in their huge garden. Spent grain is fed to ravenous COWS and PIGS in the area. Delivery trucks use homebrew BIODIESEL. They built a RAIL SPUR to have grain delivered as green as possible. Nothing is wasted. Everything that can be repurposed IS. Have you ever drank a Sierra Nevada Estate Ale? It’s not just a beer, it’s the culmination of everything Sierra Nevada stands for…and it’s BEAUTIFUL.Check it out, okay?

Highlights of the tour:

  • The kegging/bottling/canning line! I felt like a kid watching 200 barrels of Torpedo getting packaged. Fire in the hole!
  • The hop freezer! Being in a room full of200lb bales of hops is one of the best smells ever. Even better than Anne Hathaway, I’m sure.

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    The boyz in the hood are always hard, come talkin that trash and we’ll pull your card. Knowin’ nothin’ in life but to be legit. Don’t quote me boy I ain’t said shit.

  • The brewhouse. I’ve said it before and I’ll say it again, Sierra Nevada has two of the most beautiful copper brewhouses I’ve ever seen. The old one, dismantled in Germany and brought over is visible from the restaurant. The newer brewhouse was added mimicking the look of the original. Knowing the history behind them makes them even more impressive.
  • Visiting the ‘Ovila’ Abbey. Twenty miles from Sierra Nevada Brewery, the Abbey is still being reconstructed. Watch a video about it here! If you ever visit SN, you must go here too! The wine they make is spectacular. (New Clairvaux Vinyards)

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    Two beers you can only get at Sierra Nevada: Visions of Sugar Plums (Quad with Abbey plums) and Ovila Dubbel aged in wine barrels. Photo taken in the actual Abbey!

  • Downtown Chico. I had some great times at Madison Bear Garden, Woodstocks Pizza and the Banshee. The kind folks at Sierra Nevada were super hospitable and a blast to hang out with! Thanks Hunter, Ryan, Terence, Justin, Steve, Ken, Scott, and my brothers of Beer Camp #94!

Part 2: the Brewday: