Author Archives: Gregory Nagel

About Gregory Nagel

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

Chocosauraus Rye – A Collaboration Parody

Posted on by

One fine morning in Fullerton, Aaron Barkenhagen of Bootleggers was surfing Craigslist for brewing equipment. The W4M topic caught his eye and he came upon the following ad:

“Hmmm, Every guy loves a spontaneous gal with a sweet tooth, gonna get some of this action!” thought Aaron.

From Mr. Wort to B. Ann O’Myces

I’m totally Mr. Wort. I want to get FUNKY with you soon girl! I’m a super sweet dude too, lets hook up for a beer, k

O’Myces replies:

 

Ooh, I love a nice sour, know where I could get one? Here’s a recent pic I took!

 

Aaron replies:


The Bruery has one, I’ll meet you there Friday night. I’ll have the “Drink Local” shirt on!

As this long (and totally believable) story goes, Aaron walks into the Bruery, Tyler King sitting off to the side waiting for Mr. Wort to walk through the double doors. “Aaron?”, “Hi Tyler!”. “Are you Mr. Wort?”, “YEAH, Are you B. Ann O’Myces? Oh shit…B. Ann O’Myces with a picture of a heart in a petri dish…How could I be so naive?!? Brettanomyces seeks wort! I get it now! hahaha!”, I figured this would be a great way to do a beer collaboration, with creepy dudes from the internet”. “Right-o!”.

Both grab a beer and decide on the collaboration over the hilarity. “Chocosaurus Rye” is born.

Beer Info: Orange County is surrounded by fantastic breweries these days and in the spirit of the growing local craft beer movement, we have decided to team up with some of our friends for a series of collaboration ales. The first beer is Chocosaurus Rye, which we brewed with the fine folks of Bootlegger’s Brewery. Located less than four miles from our own brewery and started within months of each other, Bootlegger’s have been great friends of ours since the beginning and it seemed fit to brew our first local collaboration with them. Chocosaurus Rye is an amalgamation of our two breweries styles: a dark rye lager that was finished with cacao nibs and vanilla beans. There aren’t many lagers that work well in the winter, but this one, full of rye spice and chocolate should do the trick.  7% abv.

It should hit the shelves before Feb 2012. The Bruery Reserve Society members have until 1/23 to purchase a two bottle allocation.

Here’s a video preview:


Apologies to Patricia 🙂

OC Beer Society Chili Cookoff and Bottle Share!

Posted on by

Picture this: a beer blogger so bloated he has resorted to wearing his wife’s old velour stretchy pregnant pants. My post-holiday gut firmly resting on my lap and my ass imprinting the word “yciuJ” on our Microfiber couch like an ass-stamp. The elastic waist band on these babies can easily hold a 20 pound turkey, a couple yams AND an actual baby!

Why so bloated? Today I participated in the OC Beer Society’s first annual chili cook-off and bottle share at Peace Brewing in Anaheim. Before I succumb into my yearly ten-pound anti-booze hibernation, I wanted to get one last binge in before I shed some un-needed lap-lard. Why not do it with rare beers?!?

Going to a bottle share with a ‘Society’ is bit like a girl going to a dance. What should I wear? What if someone is wearing the same thing? I wander aimlessly inside Total Wine & More, wishing they had a mirror so I could watch myself pose while holding a selection of bottles. Dorkishly I turn the corner while talking to myself as a sales woman approaches, “find everything alright?”, “does this make my ass look fat?” as I hold a beer near my waist. I settle on a Unibroue Trois Pistoles, a very ‘safe’ beer to bring to such an event. I figured the dark label was slimming and the cork & cage seal is always a crowd pleaser. Now, I do actually have some beers slumbering away in a cellar, however my selection of Stone Vertical Epic, Alaskan Smoked Porters and various Bruery beers aren’t near their prime and probably commonplace in this group. I have yet to jump into beer trades at this point in my tenure, but this event will probably change all that.

On the way home I hit the local store for my fixin’s to make chili. I wanted to add a beer element by caramelizing onions in a cedary-pumpkiny milk stout from the Bruery, “Burly Gourd”. I thought the spice element of the beer would work well with the sweetness of caramelized onions. It smelled unbelievable, nearly like a port wine with added spices.

My Chili Recipe: “The Bourly Greg”

  • 1 Pack Charmin Wet Wipes (for day after)
  • 1 lb 93% Ground Turkey (any meat is good)
  • 60oz Tomato Sauce
  • 30oz Kidney Beans
  • 1 can Herndez chili peppers
  • 1 package chili spice, I used McCormick’s Hot Chili Spice. (follow directions on packet, silly!)
  • Onion

The event went super smooth. Someone grabs a bottle and cracks it. Smart phones pop out, everyone Untapp’s it. We have a brief chat and move on to the next.There were five chili’s to choose from, each so different and delicious in their own right! My Chili took fourth with only one vote, which wasn’t that bad considering I voted for the winner: Rico Nolan’s chorizo and steak masterpiece was diabolical. “I treated it like a brew day with additions and such” says Rico. The meat was pleasantly tender and absorbed the delicious chorizo grease for a complex and not overly hot mouthgasm. “I could swim in it” says Scott Bennett of SNB Brewing. Indeed. His serrano chili homebrewed Wit paired extremely well with it, carrying the spice nicely. He was pretty excited at his winnings, but was reluctant to share! Boo!

Beers Consumed:

  • Firestone Walker Abacus, Reserve Porter 07
  • Surly Brewing Surlyfest, Smoke, Furious, Abrasive, Bender (Thanks Scott!)
  • Fifty Fifty Totality (eclipse base beer), Eclipse – Elijia Craig 2011
  • Cigar City Brewing Cubano-Espresso Brown Ale, Maduro Brown Ale
  • Upright Brewing Six
  • Duck Rabbit Milk Stout
  • Three Floyd’s Behemoth 07
  • Alpine Beer Co Pure Hoppyness, Bourbon Barrel Aged Token
  • Goose Island Big John (Favorite)
  • Stoudts Fat Dog Stout
  • Unibroue Trois Pistoles
  • Weyerbacher Brewing Rapture
  • Victory Brewing Dark Intrigue
  • Kuhnhenn 4th D Old Ale
  • New Glarus Brewing Hop Hearty Ale
  • Shorts Brewing Co Bourbon Wizard
  • Dogfish Head 120 Minute IPA
  • Sierry Nevada Ruthless Rye
  • Homebrew: SNB Brewing 2010 Holiday Ale; Rico’s Chili Wit.

 

Food Trucks ‘Luxe

Posted on by

By now we can all agree that breweries in Orange County have a secret tractor beam that pulls us in. Gourmet food trucks, having so much metal with pots and pans and such, are also magnetically attracted to the strong force of the brewery tractor beams. There’s no other explanation for it! I wanted to spend a little time talking about some of them as they are such a huge part of our beer culture. A food truck bite, pint, and growler fill is fast becoming an average evening for a lot us beer types.

Let me start off by reminiscing about my first gourmet food truck experience: As my work migrated to Beigeland (Irvine), I found the Teller/Michelson lunch truck meetup. The large parking lot is packed with cars, usually around ten food trucks, a parade of professionals, a herd of hipsters and a flock of foodies. My first truck? Seabirds. I figured there’s no way in hell vegan food would give me a gnoshing greasy bubble gut! The other thing that attracted me to their line? The long queue of thin swanky gals, of course. If you’re going to be stuck in a line for an unknown period; lovely young ladies make the time pass more quickly.

I asked a couple girls in front of me if they’ve eaten vegan tacos before, “all the time”, answered one of them, oblivious to my crude undertones. “I bet vegan tacos aren’t fishy in the least.” I muttered, only to be ignored as they pretended to answer phone calls. Typical Irvine response! Approaching the front, I was greeted by Stephanie Morgan, a simply attractive and not-gaunt vegan brunette with a wrist tattoo of a girl being swept away by helium balloons. “What can I getcha?” as she taps her pen on the ordering pad. I settled on a trifecta of the taco offerings, a BBQ Tofu, Jerked Jackfruit, and a beer battered avocado taco. I was enamored at the simplicity and complex array of flavors for being vegan. The hot sauce? Adequately hot and flavorful. I should have prefaced this by saying I’m not vegan, or vegetarian for that matter. All food is food; if it’s tasty, I’ll eat it.

A couple nights later I was sipping some Saison Rue at the Bruery in Placentia as Seabirds rolled up. On the menu? Bruery beer battered avocado tacos. My vibrating internal giddiness didn’t stop for at least an hour. I smiled so hard it hurt. “This, is what love must feel like” I pondered silently like a teenager in a whorehouse. Just saying the name Seabirds or Stephanie Morgan makes me swoon to this day. Sadly, the birds have avoided Breweries since being on The Great Food Truck Race on FoodTV this past year. I heard rumors that they’ll opening a brick and mortar next door to Jason Quinn’s (of the Lime Truck) The Playground in Santa Ana. Please come back birds!

What is better than the swooning puppy love over vegan food? The flavorgasm that is the Rolling Sushi Van of course! Yes, sushi from a moving vehicle. I would have been hesitant over ordering sushi from a van; but a brand new Mercedes-Benz Sprinter van with a full sushi kitchen seems totally appropriate. I was at Bootleggers Brewery in Fullerton when I first tried Sushi Chef Chris’s rolls. The presentation, freshness, flavor and service are impeccable. I always thought pizza was beer’s best pairing, however this combo blows it out of the water like a Zero on a PT Boat (lol WW2 humor).

My other love comes in a bright green truck, winners of the Great Food Truck race, The Lime Truck! Whenever they’re at a brewery, it makes an easy sell for my wife to join as the Lamb Sandwich is one of her favorite things in the world. I’m privy to ordering an Ultimate Taco as 12 hour pulled pork with honey slaw, homemade guac and cotija cheese pair nicely with just about anything. It’s a steal for $3! We usually split a side and have never been disappointed. Everything from fried almond crusted goat cheese to baby bok choy are great and satisfying.

Shortstop BBQ does some interesting SoCal style BBQ and hits the perfect price point and serving size quotient. Any time you can get a grilled chicken sandwich with goat cheese and fresh greens for $5 and have it be fresh and delicious you’ve got something special. The serving size is “just right”, allowing you to easily fit in a couple beers without being over stuffed. Rancho A Go Go is another BBQ option, but they usually seem to be out of half of their menu.

Favorite Newcomer: The Viking Truck. Viking does gourmet hot dogs either fried in batter or on a bun; same price. I wish they would be true Vikings and take over Hot Dog on a Stick! My fave: The Loki Dog: Spicy Kielbasa, red peppers, jalapeno, bacon, cheddar cheese, spicy brown mustard, homemade ketchup and motherfucking SRIRACHA to top it off. The top of my head is sweating just thinking about it! Their Dragon Eggs (tater tots) are also great food for pillaging your hunger! Topped with black stout chili, cheddar cheese, ketchup and sour cream. Their brats, buns, everything are all great. My kid likes the plain hot dog and cheese tots. Bootleggers Black Phoenix and the Dragon Eggs is a great pairing.

Other Mentions!

Dos Chinos – Inventive mexi-asian fusion. $5 burritos, $2 tacos. Hollywood Chicken is a flavorgasm! Kind of like Kogi without the ridiculous line.

Home Skillet Truck – Again, love the $5 price point and smaller portions. Lamb Burger has it all!

Taco Tuesday’s at Anaheim Brewery – Until Umami Burger sets up shop, the fine folks at Lindo Michoacan #2 do $1 tacos out front. Such great tacos, nice people, and great beers to pair with it.

Not impressed:

Sexy Burger – My burger was plain and fell apart. In this day and age a bun should stay together to be sexy. I don’t want my burger to look like a Kim Kardashian sat on it! Butter Face Burger, more like it.

BaconMania makes me feel like I’m going to die just reading the menu. If it’s your only option, get the BLT. The menu reminds me of the OC Fair! I love bacon, but I guess I’m not manic about it. Perhaps put an AED machine on the side of the truck and I’ll eat there more often.

Garlic Scapes – Appropriate name as garlic seemed to somehow escape from my grilled cheese. I ordered it with the intention of torturing my wife with crazy garlic breath with no such luck. “HHHHHIIIIII HHHHHHONEY!!! SMEEEELLLL MYYYYY BREAAAATH”. “Beat it cheese breath”.

Slapfish – more like bukkakefish am I right? So much sauce drowned everything into a salty oblivion. I love seafood, so much that I actually like to taste it! I hear they’re opening a restaurant as well, bring napkins or some wet wipes. If I go, I’m dressing like the Gorton’s Fisherman, don’t hate.

Brats Berlin – Any time you peak over the $5 mark for your base items, the food better be aces. The casing on my brat was so thick and intense I had to remove it. Nothing creepier than a guy removing casing from a brat, just sayin’. I’m German too. I like casing.

 

Five Ways to a Better Craft Beer Bar

Posted on by

Recently I was sipping a beer (Taps Cream Ale if you must know) at The Playground in Santa Ana and met their extremely bright and knowledgeable staff.  Something hit me: This is pretty fucking near perfect. Jarred Dooley, the Playground’s “Director of Libations”, sets out an stellar line up of draft and bottles for guests. As they’re still extremely new and obviously strive for perfection, what could I suggest to push them way ahead of everyone else? With places like The Copper Door, Beachwood BBQ, The Globe, Selmas, Pizza Port, Haven Gastropub, Chapter One and Brü all pumping out nearly 100% craft, what could set your place ahead of the pack?

Here’s five suggestions that will put your place in the Beer God level:

1) Temperature controlled draft zones. Have you ever ordered a nice Barlywine or Imperial Stout on draft, only to have it be colder than a dead Eskimo on Uranus?  I look like a severe alcoholic coddling my freezing cold beer like a baby until it warms up, “rockabye beerby, on the treetop…”. What would it take to get a smaller cooler for kegs that should be served at slightly warmer temps? Also, don’t be a hater if you see me with a laser thermometer at a bar. It makes a great pick up line as I point the beam on a shapely waitress, “this is my hotness meter baby, you’re off the charts!” <slap>

2) Carry as much signature glassware as possible. If you highlight a certain brewer or beer, why not have some of their glassware in stock? Example: The Bruery. I see a lot of crafty beer bars have them on tap; why not have some of their sexy glasses to serve their beers in? It’s super classy and it shows you care. I can understand where it might get crazy with so many offerings, so at least use proper glass styles for their beer styles. Nobody wants a stout in a pilsner glass, or a schooner full of a sour; well, maybe. I’d still drink it. <shrugs>

3) Have a daily or weekly beer menu. At the minimum, include style! Not everyone knows what a Old Orange Brewing ‘Old Dummy’ is. Bonus points awarded if you include ABV, IBU, SRM, and tap date! Inform servers when a tap is dead and what a good replacement is! Extra super manbabies if you throw in teasers for up and coming beers coming in the future: “We are tapping Angel Share next Tuesday!”. Geeks read beer menus like baseball cards.

Use the smartphone barcode scan app and keep a simple list online where guests can scan the barcode and get an updated tap list! Geek just got geekier. Go an extra step on that and make some Untappd badges for your establishment! If you earn a certain Untappd badge, give away some promo items for your place! 

3) Have a certified beer geek or Cicerone on staff. Have this person suggest a beer (or style) for each appetizer and entrée on your menu! Offer a special price if ordered together! Have the Ciserone train the wait staff what to say if someone orders a Corona; “Sorry, we’re all out of Corona right now, I heard their delivery truck went off the side of the freeway and hit a schoolbus full of children, it was horrible!! Let me suggest this Belgium Wit instead, it’s super easy drinking, let me bring you a taster.”  Changing people’s drinking habits doesn’t have to be difficult or snobby!

4) The dreaded huge bottle list. Have a huge bottle list? Yay for you! We of course love you for it! All I ask is keep it updated. If I see something I want, my heart is dead set on it. “sorry we’re out of that right now” is like breaking up with me after a ten year bromance.

Bottle conditioned beers, be sure an leave the yeast dregs in the bottle and deliver the bottle to the table. If it’s corked, be sure to uncork it at the table, and give me the cork. Some corks are dated, dry, or wet and I like to geek out on that!

5) Pliny Bait! Russian River fanboys flocking to your establishment is probably a good thing for business. Now, I’m not knocking it, all I’m saying is there are other A+ beers in the world. If you have Pliny on tap, yay for you! Keep in mind everyone else in town gets it the same time you do. Last week Tustin Brewery, Oggi’s Pizza, Beachwood BBQ, Selmas, Hollingshead and others all had fresh kegs of the greatly hyped Simcoe® nectar bomb. Can we hype something else? Please?

Now, that’s not too much to ask is it? Sure, you’re probably saying to yourself, “this guy is fucking nuts…our place is packed already.” That’s fine! 1000 status quo points for you! In the meantime I’ll keep searching for perfection! Got suggestions? I’d love to hear them here or on facebook.

Cheers!

the Copper Door | Santa Ana

Posted on by

Wandering around the exterior of the Santora Arts Building in Santa Ana’s Artist Village lie some steps leading down to a curious door. A Copper Door. As I walk slowly down the creaking steps and open the door, I feel like I’m in some sort of eighties horror movie. Heart thumping, hands clammy, high violin shrieks rhythmically going through my head. I check the time on my phone as its glow provides an ominous faint blue shadow on the walls. “Hi, I’m here for a beer tasting event?” I tell a tall slender blonde woman. “I sent the invitation…thanks for coming”. I firmly shake her warm hand, my nerves twitch my grip, just enough to hear and feel a subtle pop from her fingers. “Sorry my hands are freezing” I say nervously.

Stairway to the unknown…the ominous Copper Door!

I settle into a beer and and meet Joe Corona of Wine Warehouse, a stout fellow in his thirties with a penchant for Belgium beers. He pours me a Blache De Bruxells; the quintessential Wit from the Belgian motherland. Its subtle orange and coriander aroma enters my nose like a ghost taking over my soul.

Joe Corona stands and delivers. Such an ironic beer rep name!

The Copper Door is a gorgeous hip place reminiscent of a dark cozy ski lodge. What was once a former Jazz club in the 1930’s now sits a high end beer bar with live music and DJ’s. Walking the spacious room, I nearly feel the energy of the former tenants. I can easily envision the room packed with people dressed nice, flapper dresses swinging, and cigarette girls mulling about the crowd as music bellows and thumps from the stage. A circular fireplace warms this vast space as large golden candles flicker and glow. Centered in the room lies a mammoth solid wood table with more than adequate bench style seating. 

As we are seated, Joe starts off with a brief introduction on the beer offerings at The Copper Door. The beer menu is broken down into three sections: Beer Connoisseurs, Beer Lovers, and Beer Drinkers. Most selections are between $5-10 which includes a daunting selection of Belgium Trappist, Abbey, and Belgium style beers on draft and bottles. Other craft selections and macros are available, however the waitress informed me most guests are there for the imported Belgium beers. We quickly sample ten beers and jot down notes.

My favorites: Unibroue La Fin Du Monde (A+ Beer Advocate) is a stellar beer; the nose reminds me of the aroma you get when opening the door to Krispy Kreme Doughnuts…yummy bready funky sweetness. Three Allagash beers were poured, White, Black, and Curieux; the latter being my favorite as it’s probably the most readily available Bourbon Barrel aged beer (A on BA). Chimay Blue and North Coast Brewing’s Pranqster Belgium Strong (A+ on BA) went particularly well with The Crosby provided appetizers.

Yummy appetizers from The Crosby. credit www.kylerlocke.com

Of the appetizers provided by The Crosby, the Gruyere Cheese Tuile was my favorite; it included smoked sausage with Goosberry marmalade. The Red Cabbage Tart was also remarkable, containing beer braised red cabbage currants and carrot mustard puree on a dill puff pastry. Also served was a German Tea Sandwich that included Fennel sauerkraut, head cheese, smoked gouda, sweet & spicy mustardon on pumpernickel bread. The strong pumpernickel flavor really overpowered the bite. I must say, after power-housing through that many beers, I could have easily eaten my Chimay goblet! 

The Copper door is ideal for large parties due to its vast space and hip cozy atmosphere. The large table also makes it a great spot to come alone and meet new people! Most nights the live music kicks off at 8 and may require a small cover charge. They also have pool tables if you’re feeling sharky! 

They’re located at 225 ½ N. Broadway in Santa Ana; basically underneath Chapter One. Valet parking is available off of 3rd Street, however the nearby parking structure on 3rd is only $2. Meters are free past 8pm on weekdays, but don’t quote me on that. The area also goes nuts on the 1st Saturday of the month for the Artist Village open house. Check http://www.aplaceforart.com/ for details, the next one is Dec 3!

 http://www.facebook.com/thecopperdoorbar

http://www.facebook.com/TheCrosbySantaAna

Craft Beer in Irvine? At a Wine Shop? Why wasn’t I notified? (Moved to Yorba Linda/Aliso in 2014)

Posted on by

My childhood friend (Fitz) recently turned the big 4-0. To celebrate the huge accomplishment of this crabby, over the hill, bitter Irishman,  I was invited to his party…in Irvine no less, at a place called OC Wine Mart. Yay. I’m familiar with the location as my work is walking distance from it, but I’ve never bothered to go in…because hey, a wine shop in Irvine across from a high-end business plaza reeks of overpriced bottles of wine and acute snobbery! Why waste my time?

Us 27 years ago at Farrels in San Berdoo. I’m sporting the red stripes, Fitz on the bottom left. Kid on the bottom right is a total jerk. Adam, the guy in the Mickey shirt was also at the big 4-0 party! Cheers to old friends!

“Don’t worry, they have beer” says Fitz. Yay. Blue Moon? Guinness? Maybe a Stone Pale Ale if I’m lucky? If the beer selection is bad, should I drink wine? (Funny that I make wine, yet I rarely drink it.) My wife was pretty excited as she’s a regular wino, ahem, wine “enthusiast”. As we arrive, the place is the size of the average mini-mart in a small Irvine-approved strip mall. Inside sits a classy modern decorated tasting area with a bar and a few chairs. Surrounding the tasting area is an adequate and well balanced selection of wines from all regions and styles. Coolers adorn the walls filled with delicious beer.

Fitz is the king of photobombing. Us 30 years later at Heroes in Claremont.

I was quick to say hello’s, smooch some cheeks and bump some fists before checking  into the beer selection. My first impression: Damn! Complete AWE. Solid lineups of Russian River, Stone Brewing, Anderson Valley, Great Divide, Unibroue, various Belgium, German, English, Irish, Scottish beers, as well as OC local beers from Left Coast Brewing, Bootleggers, and The Bruery. With this lineup it made my decision very hard…where to start? The owner, Julie Lim, tossed a bottle of Pliny the Elder at Fitz…Happy Birthday…on the house! Nice! I’m already falling in love with this place.

This is how Fitz looks all the time (me on the left). This was before two whole king crabs crawled out of his pants, landed on the floor, and chased me down the street. Damn you crab minions!

First thing I grab is Unibroue’s La Fin Du Monde (A+ on Beer Advocate) and split it with Crabby Old Man Fitz. A fitting beer for any forty year old’s birthday as it translates to “End of the World”.  As more guests arrive, better and better bottles of beer were sprung from their arctic slumber. Karla, good friend and Karate Instructor spotted the Liefman’s Cuvee Brut (A- on BA); a mildly sour cherry beer blended beer with an active carbonation similar to champagne. Sean Miner, nabbed an Oak Aged Yeti Imperial Stout from Great Divide (A on BA). “Is this like Guinness?” “No Sean, it’s like Guinness ran through a car engine for three years, soaked in oak with some extra roasted roastyness”. “Oh, is it good?”. “It’s finer than Jennifer Miner in a diner”. “haha you’re lame”. “I know, cheers” (Jen Miner is his wife). Fitz, perhaps feeling a bit old and cranky, cracked his complementary Pliny the Elder (A+ on BA) and I managed to steal a splash without him looking. After that I pulled the cork on Russian River’s Supplication (A on BA), a true revelation in sour beer with a smooth rosey leaded glass look and a smile-inducing balanced tartness. Other guests were ambitious after checking out our selections and chose beers they’ve never tried. My job here is done.

Quality beer corkage at the OC Wine Mart!

The wine selection in the enomatic kiosks were a huge hit among the winos in the group. The dispensers administer 1oz pours in your glass; prices ranging from $1-7. One of the $7 tasters was priced at $87 a bottle, which gives the guests a chance to sample some great wines. Simply buy a wine card, grab a glass, insert the card and press the button! Overall there is something for every palate and price range. We also grabbed a cheese plate that had several different French and Dutch Bleus, a soft Brie and an aged Gouda. Each paired well with wine and beer. Hard alcohol was also available for purchase if you wanted to really get the party going.

Enomatic Wine Dispenser; basically a robot of happiness.

I’m pretty excited about this place, mainly because it’s right by my work! I would highly recommend booking it for an event or stopping in to check out some stellar beer and wines. The location is on Michelson in Irvine, in between MacArthur and Jamboree by John Wayne Airport. If you’re ever stuck in traffic on the 405, it’s a 2 minute jaunt off either exit on Bixby/Michelson.

Gripes? My only gripe was the beer glassware. Pint glasses don’t suit a lot of the beer selection. Some tulip glasses would be a fine addition. I used a wine glass and was openly mocked.

www.ocwinemart.com / 2272 Michelson Dr. Irvine CA 92612 949-250-0033

Les Brasseurs Merveilleux de Glassell (and Citricado)

Posted on by

It’s a dark Thursday evening as I drive around and around the traffic circle in historic Orange with my daughter. As I re-inact the scene from the classic movie ‘European Vacation’ she laughs wildly. “Look, Big Ben…Parliament”. “Daddy,” she says with best British accent, “go around again, again Daddy!” snort-laughing as we hug the inside turn. A homeless man standing on the corner points at us and laughs. I count the times we pass him…three…four….five. Our car tires screech like we’re in a freshly paved parking garage.

Randy Clemens, Greg Koch, Patrick Rue and Steve Wagner pose among the beer geek collective.

“Ah yes! The blokes from Stone are at Bruery Provisions tonight!”. I break out of the circle as a spot right in front of the Bruery Provisions opens up. Dizzy from the shenanigans I order a cheese in my best British accent, “’ello love, care to nab off a goat for me gal before she throws a wobbly? ”. We gobble the goat as we wait for her mums to pick her up.  “I’m thoroughly arse over tit, where the bloody ‘ell is your mums?”. We chat back and forth in British accents for the hell of it.

As my wife and kid head off for dinner and antique shopping, I settle into my nook at the tasting bar. I order a Bruery Special flight that included the Bruery / Elysian / Stone collaboration, “La Citrueille Céleste de Citracado” (The Heavenly Pumpkin of Citricado; Citricado is the street name that Stone Brewing resides in Escondido; the more you know.)

Greg Koch, CEO and co-founder, Steve Wagner, President and Brewmaster and Randy Clemens, PR coodinator at Stone Brewing arrive to sign books, have quick chats and take snaps. The beer geek collective surround me in the tasting area and we talk about some serious beer. Everyone within an earshot of us brews their own beer! The passion for beer in this room is a tangible force to be reckoned with! I chat with Patrick Rue, who stumbled in as he was waiting to pick up dinner at a nearby place. Randy Clemens, author of The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch, and co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance is fun to chat with.

Stone Flight that had ’08 and ’10 IRS, Black Tuesday, and Bruery Special Flight. Heaven? No, but damn close.

The book-signing crew stayed for a few hours, sadly we didn’t get indoctrinated with the beer gospel ala Greg Koch. It would have been a task considering the lively atmosphere! Sometimes its nice to let the beverages speak for themselves. The beers I had tonight get the message across loud and clear. “Ello Guvnah!”

Rue’s Gregface!

Bruery Provisions, with 100% more Gregface this Thursday

Posted on by
credit John Schulz, brother of good friend David Schulz!

“ARRR! I scares away the fizzy yellow beer!!”

When I think of Stone Brewing’s brand, a few things come to mind: Arrogance, Gargoyles, and Gregface? With all of that evil, unabashed, medieval company image, why would they possibly want a gaping-maw headshot of their CEO to get stuck my head? I guess Greg Koch, co-founder and CEO of Stone Brewing Co. isn’t the average craft beer overlord.

Koch’s speeches are often referred to as “beer sermon”. Stone Brewing World Bistro & Gardens in Escondido? “Beer Mecca”. I strongly believe Greg is a direct decendent of Martin Luther who in the 1500’s nailed 95 issues with the Pope and Catholosism to the church’s door, thus creating the Lutheran Church. If Greg Koch were to post 95 things wrong with BudMillerCoors and hammer it to the doors of their corporate offices, I would perhaps join the cult, die my hair green, and worship the almighty hop.

credit jibeer.com

Have you heard the good news about the almighty Humulus Lupulus?

Stone disciples worship the company for many reasons:

  • They pioneered the West Coast IPA style which is a benchmark for comparison.
  • Stone’s charge in the craft beer revolution, which, by the way, is working quite well.
  • Stone’s collaborations with other breweries that keep the community interesting and strong.
  • Lets not forget their great line up of fresh, in your face beers that are balanced, interesting and delicious!

The only thing I don’t like about Stone? Their use of the 1987 Waynes World slogan about being “worthy“. Mice nuts, I know. Asphynctersayswhat. “What?”, Exactly. Party time! Excellent! diddlydiddlydiddlydiddly (air guitar).

Oh hey! They released a book! The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance. The book encompasses the Stone Brewing story, info on all of their beers, and recipes for food and homebrew!

Oh hey! This Thursday 11/17 from 6:30-8pm, Greg Koch and Steve Wagner of Stone Brewing Co. will be on hand at Bruery Provisions in Orange to sign books, do a tap takeover, and scare children with the G-Face. Perhaps Greg can do an imprint of the famous Gregface on the screen of my Kindle with his fresh organic facial oils. I’ll do my O-face if that happens! It’s no Shroud of Turin, but it’ll do.

Oh hey! Here’s a list of what will be on tap!
  • Greg will be speaking!
  • 10 Stone Beers on tap. Two Stone flights w/paired cheese plates will be available. (I’ll share details when I get them)
  • 4 different bottles of archived Stone beer sold at limited release.
  • Stone shirts, glasswear, and sauces will be available. I like sauces!
(If you wanted to purchase the books, please use the affiliate links below to here to help support this site! I was just at Total Wine & More and they’re selling the Craft of Stone book for $25!)

 

Occupy The Bruery | We are the 99% that can’t get Black Tuesday

Posted on by

I hope they have a sense of humor at the Bruery :)Surely everyone has read about the Wall Street crash of 1929. Black Tuesday, October 29, 1929, saw a $30 Billion prolapse on the New York Stock Exchange. People lost life savings, houses and businesses.

buy abilify online bywoodeast.com/wp/wp-content/uploads/2025/01/png/abilify.html no prescription pharmacy

With prohibition also a factor of the time, poor bastards didn’t even have a delicious Bourbon Barrel aged Imperial Stout to fall back on. I’m sure they were pissed!

Fast forward to today, people still feel the economy’s giant boot pressed firmly on their necks…losing life savings and homes all at the hands of the top 1% that control banks and corporations. At least we have delicious craft beer to sip and reminisce about the good old days before the world was a fanny pack filled with hot steamy Liger turds on a toboggan going off a cliff only to land in a penguin exhibit.

buy synthroid online bywoodeast.com/wp/wp-content/uploads/2025/01/png/synthroid.html no prescription pharmacy

Have you smelled a penguin exhibit?

Good lord! So stinky!

Every year around September, the buzz about The Bruery’s Black Tuesday begins. The Bruery Reserve Society emails are broadcast to every major beer news outlet, blog, and beer related forum. People want that beer! Imperial Stouts (or RIS) are one of my favorite styles of beer; yet I’ve never tried Black Tuesday. I wouldn’t mind a glass to enjoy next to a crackling fireplace, snuggled up with my gam-endowed wife while smooth jazz plays on a vintage 1979 RCA HiFi. What makes Black Tuesday so hyped?

buy vidalista online https://nursingabroad.net/wp-content/uploads/2025/01/png/vidalista.html no prescription pharmacy

Is it better than other Imperial Stouts? What’s the story behind it?

Strip Chess with my old lady! BOW CHICA WOW WOW!

Through my formidable detective work (youtube) I learned how Black Tuesday was born at the Bruery. Head ‘Bruer’ Tyler King was at the Yard House hammered drunk sloshing a half-yard of Racer 5 (allegedly). He was thinking of a recipe to deplete all the half-bags of malt lying around. He came up with a “kitchen sink” Imperial Stout that would do the job. During the 16 hour brue day for the beer, a mash paddle was accidentally left in the tun and got stuck in a valve. There was hot mash spewing everywhere! “Patrick was burned on the arms…it was bad” says Tyler. They aged the beer in bourbon barrels and the rest is history. The name derives from the color of the beer and the historic connotations of the historic stock market crash eighty years prior. I’m not sure if the price is a throwback to the Billion lost back in 1929, as bottles are .

buy lexapro online https://nursingabroad.net/wp-content/uploads/2025/01/png/lexapro.html no prescription pharmacy

It is also released on the last Tuesday of October, giving a nod to the wall street crash date.

Purchasing a bottle of black Tuesday is similar to traders in 1929 trying to sell off their worthless shares on the NY Stock Exchange floor. Black Tuesday morning at 10AM, the Bruery website sale opens; freezes, and every last drop is gone-baby-gone! If you happen to be a big Bruery fan, you can also join The Bruery Reserve Society; which gives you priority to purchase three bottles.

buy clindamycin online bywoodeast.com/wp/wp-content/uploads/2025/01/png/clindamycin.html no prescription pharmacy

The release party is Black Tuesday evening on 10/25 hosted in two sessions. The party sold out in five minutes! Feel free to drop by with your protest sign “I AM THE 99%”!