Category Archives: Brewery

Mucking it up at the Bootleggers Fourth Anniversary

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“If it rains, we will all strip down in our undies and roll around in the mud and do the happy rain dance as we drink!” – Patricia Barkenhagen

I’m sure I’m not the only guy that read that and thought, HELL TO THE YES. Throwing an anniversary party on Friday the 13th during a storm seems like a hell of gamble. Little does everyone know, ‘gamble’ is Bootleggers owner Aaron Barkenhagen’s middle name. If I told my wife I was going to max out the credit cards to start a brewery she would probably say, “I don’t think Sears and JCPenny have brewing equipment you fucking idiot.” Then I would probably make a pork chop sandwich and watch some hockey with one hand down my pants. C’est la vie.

“Chill the fuck out, it’s only rain at a beer fest”

Has the gamble paid off? From my perspective, yes. Bootleggers has a solid core of beers led by Knuckle Sandwich, Golden Chaos, Plum Riot and Black Phoenix. Their family of beers is mammoth! Bootleggers tasting room has at least 15+ beers on tap at all times. Their beers are popping up everywhere, stores, restaurants, even Angels Stadium.

Walking into the Historic Muckenthaler Mansion grounds for the party; taster glass, map and tickets in hand, I yell “Let’s get weird!” as a crowd mutters a resounding “yeah!” The map of the Muck shows the pouring stations and what’s flowing at each. “Quite a bit of sours at station four and five” yells a six foot red-head gal. I play coy with a bourbon barrel aged 78; Bootleggers 3rd Anniversary Ale, toss it down, and pretend not to see someone I just unfollowed on Twitter. White people problems. The thirty-plus fest beers are a few of the usual suspects, varied sour and brett options, bourbon barrel aged versions and some with fruit and other yummy adjuncts. Kombucha? You betcha. Olallieberry? I like it very. Bourbon Barrel Black Phoenix? Crack remix.  Despite cold hands and damp feet, The beer was heart warming and a nice start to the fest. As I missed last year’s party, it was also a good book-end to get this year going proper.

Guest taps from Cismontane Brewing, Eagle Rock Brewery, Hangar 24 Craft Brewery and the Bruery were on hand to pour and celebrate with the damp fracas at the Muck. Evan Weinberg of Cismontane erps, “I’d be perfect if I had foot warmer, or a fluffer, or whatever” while he stick-handles a sesh Saison. Derek Bougie of Newport Beach brewing company strolls by like a cop patrolling a beat in his bright yellow security jacket. This is getting WEIRD and I like it. The brother from another motherfunker, Tyler King (and gal) poured their cedary milk stout Bourly Gourde and supersour MotherFunker with icy hands and wide smiles. Hangar24’s options were devoured almost instantly! Note to self, hit Hangar24 first. Eagle Rock’s Populist and Solidarity were also on hand to celebrate. I sip back-to-back Solidarity’s as the English Mild kicks out some solid roastyness with a sessionably low ABV. I love this beer.

I stop by the suspect Bud Light draft station and tip my cap at Bootleggers (and Roscoe’s Famous Deli) server Dana for my ration of Knuckle Sandwich. The Simcoe® hops in this beast have a way of sucker punching me in the nose every time! My favorite of the night is easily Bourbon Barrel Aged Imperial Black Phoenix. Imagine a flock of huge black birds carpet-bombing a crowd with whiskey barrels. Sorry to be so literal, but ZOMG it’s incredible. Aaron informs me they’re bottling this beer soon, along with their Galaxian Barleywine. Bet your ass I’ll be in line for them both.

Due to the rain, the live music was relegated to indoors. Sadly, my lifelong wish to see a  band get struck by lightning will have to wait even longer. I pop in for a listen and scope out the exhibits, but was distracted by a full bladder. The real entertainment indoors is the long line for the restrooms. Girls line one side of the tight hallway, dudes on the other. So close you could chat about which sex pees slower. Two guys behind me are pointing out the finer notes of anal sex with a man, a fact that makes me laugh hysterically while shake-peeing. “I’m spoken for, gents” I say as they laugh nervously and unzip.

As the night nears an end, I head over to the mechanical bull to witness some robotic shenanigans. Shocked to see Mika Soriano, Aaron’s sister in-law and Bootleggers employee, waiting in line to ride the bull. Due to her petite package, she has to be ass-pushed onto the thing. It starts to buck and flail, then spins quickly as she flies off like a ragdoll. Yeehaw! She talks me into a ride as the clock strikes 9:30 and they pack it up. As I just had ball-surgery three weeks ago, I’m eternally grateful…thanks, Time.

Best Friday the 13th ever.

Photos taken with my Polaroid Mio camera on Fuji Instax Mini Film. Other shots:

Other notes: The anniversary party, held at the historic Muckenthaler Mansion in Fullerton,  sits about a mile to the north of the (current) brewery and tasting room. The Muckenthaler mansion was added to the register of Historic Places in 1999. The original owners, Walter and Adella Muckenthaler commisioned the large home to be built in 1924 for $35,000, roughly a fifth of the cost Barkenhagen spent on starting Bootleggers. The home, a Spanish Colonial Revival was fairy common in that period. The Batchelder tiles surrounding the fireplace and the solarium floor shows the level of detail and craftsmanship of the foregone American Arts and Crafts movement.

 

Cork and Cage Party at Peace Brewing!

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When bottling ten gallons of Belgian Saison into classic cork and cage bottles at Peace Brewing, it helps to have a party! Most photos taken by Chad of Brewfooery. buy zydena online dcsmentalhealth.com/wp-content/uploads/2025/01/png/zydena.html no prescription pharmacy buy super kamagra online … Continue reading →

Haven Gastropub +Brewery = Smiley Face (Closed 2014)

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It’s a rare day when I find myself up in LA. When friend and food writer Richard Manning simply stated, “you’re going, that’s final”, I knew I had no choice but to hit Haven Gastropub‘s new northern spawn. I got my haircut. I manscaped. I washed my car. I even cooked pizza for the babysitter. My wife dolled herself with a mini skirt, thigh high boots and a black cardigan. Rich and wife Heather arrive at our house, punctual as ever, looking fresh-faced and ready to party. Magic is happening tonight, folks!

Order by the number if you don’t know how to pronounce Haven Brewing’s “Sosigenes!”

As we arrive, winter’s last gust blows us into Haven’s foyer and a nearby open table sweeps us off our feet. The electronic tap list of forty beers seduces me into a lengthy starting contest. “Can I get you started with a beer or wine” says our waiter, an older gentleman looking like a mix of Harvey Keitel and Wolf Blitzer, but with a German accent. A mild version of stage fright overcomes me. “I’d like a flight” I say like a kid at 31 Flavors. “Hello World, Victory At Sea, TAPS Irish Red and Humulus Lager sound good.” I scan the differences between Haven in Orange and Pasadena; most notably the “addition” of the +Brewery screams for my attention off to the side of the main dining area.

Haven’s stainless steel brewery sits behind sheets of glass; steam bellowing over the top into the pub. There are few aromas in life that can tap directly into my soul: freshly made tortillas, lighter fluid on a charcoal barbecue, or the smell outside after a fresh rain. To a brewer, the smell of freshly mashed grain, boiling wort, and hop additions tack on to that list. Haven’s aura is all that. I found myself inhaling deeply through my nose as if a beautiful stranger passed close by. I moan the word “GRAINS” like a creepy vegan zombie as my wife predictably rolls her eyes.

As my flight is delivered, I immediately suck down ‘Hello World’. Dubbed as an American Pale Ale, this beer quickly grabs my attention with a full body and pleasant, yet “not-quite-IPA” hop character. It’s damn close to an IPA. Hell, if this beer and an IPA walked into a bar, the barkeep would promptly ask, “Is this some kind of joke?”. Indeed. Be careful, as ‘Hello World” is also right on the cusp of IPA-land at 7%. Note that Ballast Point Sculpin IPA, arguable one of the finest IPA’s available anywhere, is also 7% ABV. $5 for a pint of Haven’s first beer makes this an easy choice.

Hello World (left) and Sosigenes.

The stars must have aligned perfectly as Wil Dee, Haven’s beverage manager, hand-delivers a flight of their second beer, ‘Sosigenes’ Double IPA (8.7%). “You’re the first customers to taste this, cheers!” Historically, Sosigenes (pronounced soh-SIJ-uh-knees) was an astronomer noted for creating the Julian calendar that incorporates a leap day. Brewed on leap year day and the fact Pliny the Elder (not the Russian River beer) actually named Sosigenes, makes this a perfect name! The beer is bright golden in color with a lively yet creamy carbonation. Boasting many of the big ‘C’ hops along with Warrior and Glacier give it a notable but pleasant earthy aroma. The maltyness is there as well, similar to Avery Majaraja; although it was tough to nail down with a 4oz taster. I grabbed my wife’s to be sure (she drove).

credit Haven's blog

I’m sorry Dave, I’m afraid I can’t do that.

Head brewer Dave Larsen stopped by table-side in a Cismontane shirt and a tell-tale brewers beard. “I was a home brewer and sous chef at Haven in Orange. They decided to promote within.” David’s new office is an ample 15bbl brew system that is sufficient for keeping up with Haven’s needs. During my tour, Dave is cleaning up after a Breakfast Stout brewday. Grains strung about with random buckets full of sanitizer. “I brewed with Evan at Cismontane, Victor Novak at TAPS, and Tyler at the Bruery to learn the ropes of a big system” says Dave. I’m curious if having Chef Greg Daniels in the kitchen is going to drive some crazy and inventive beer recipes. “We shall see, however Greg gives me full creative license”.

I see keg, people.

Furthering our tour into the depths of the kitchen and dual cold storage rooms, Wil Dee shows off one of the most revolutionary beer delivery draft systems I’ve ever seen. One keg can be delivered to multiple taps. When a keg is dusted, it flushes on the fly. Quick disconnects allow kegs to be changed in four seconds flat. Cellared beer, cask and draft wines are delivered at a different temp than the regular cold storage. Bottle list? Very similar to Haven Gastropub in Orange. One of the most impressive things to me is the well balanced and thought out tap list. Not too much style overlap with sufficient seasonals and a good representation of local breweries. This Wil guy…he’s a keeper!

I fought for foie and the foie won.

It might be a while until Haven beers make their way into Orange County. Haven has to get a special license to have their beer distributed and do growler fills. With our three tier system (brewer > distributor > consumer); brewpubs cannot simply throw a keg in a van and put it on tap wherever they want even if you own each location. I’m sure this is a priority for Wil and gang and we will start to see their beer in OC soon.

I highly recommend the drive up either way. Parking was a snap with a garage across the street. Like the Orange location, Haven Gastropub +Brewery in Pasadena has plenty of shopping and people watching in the local area. I’m jealous Pasadena has a better Haven! At least we have a Taco Asylum. Hah, LA!

If you must know, I ate a lamb burger, brussels sprouts, house olives and nibbled on a charcuterie plate. They were all great. This isn’t a food blog, ya’ know.

Initiating the Society | The 2012 Bruery Reserve Society Party

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Pulling up to the Phoenix Club at 10:20 A.M. while listening to Spoon’s 10:20 A.M. is a sobering reminder of how much synchronicity I deal with on a daily basis. Even freakier as the song ends right as I turn the car off. Don’t you love that?

It’s raining mash paddles and beards as I puddle-trot to the non existent line outside the huge German festhall tent typically used for the Phoenix Club’s Oktoberfest. I wander around the lines of people like I’m stumbling through a corn maze of mid-morning groggy beer geeks. The most recognizable person in the crowd I spot is Phillip Macnitt, the bearded “Indoctrination Specialist” from Stone Brewing Company. Super Cool beard, bro.

As this is an initiation party, I expect to see Patrick Rue in a hooded cloak wielding a flame-branded mash paddle while barking orders at the new recruits. “Bend over you slime!” <whack> “What’s my name?!?” <thwack> “Wrong! It’s Professor Snicklefritz!” Unfortunately there was nothing of the sort. This is a typical Bruery party where everything is meticulously planned, organized and no drama of any sort. These guys do parties almost too perfect after learning some things from last year’s Reserve Society party that had members in cattle lines for just about everything.

Right out the gate, Bottle Station 1 nabs of 3 out of my 10 precious drink tickets. I kick it off with 2009 Papier, 2010 Coton and 2011 Cuir. What a start! Pulling a Bruery Anniversary Ale vertical tasting at 10:30 A.M. on Saint Patrick’s day is what this is all about. Each beer is different, yet related like sisters. One gives no head, one smells like bourbon and gives substantial wood and of course there’s the Cuir of the bunch that swings both ways. Each beer paints such a clear picture of what the Bruery is all about. Rich, complex sophistication that makes my eyes roll and taste buds melt. These beers make me glad to be alive and I’m rolling only three deep.

Bottle Station 3 burgles two more of my precious wrist-tickets. Batch 50 and Melange #1 get the nod. My pour of Batch 50 was completely flat, but still an interesting taste of a Geuze. Melange #1, a blend of Oude Tart and Black Tuesday, made me smirk with its deep, dark, tart funkyness. With only a 2.5oz pour, it left me wanting more. Melange is such a tease like that.

Halfway done with my tickets, I trade my food ticket for some catered Beachwood BBQ. Pulled pork, brisket, beans, bleu cheese grits, portabella mushrooms and slaw were the options. Having eaten at Beachwood BBQ in Seal Beach, the catered version is a mere shadow of itself. The Spicy BBQ sauce was so thin it ran around my plate like I was panning for gold. That, mixed with the brisket grease made my plate look like Kim Kardashian sat on it. Edible? Yes. Pretty? Hell no. Better than a food truck from last years party? I suppose. The slaw and grits were the true stars of my plate. As all of the seating was taken, many stood around or had a pow wow on the cold, damp floor. For a $50 party, the lack of adequate seating was baffling.

As I start on the second half of my drink tabs, I visit with Jonas of the Bruery who is manning Draft Station 1. I fetch a firkin pour of Sour in the Rye with Kumquats which is a refreshing surprise. Such a perfect piquant beer as the kumquat’s natural sour citrus elevates the ale in a bright and sunny way. I’m temped to steal some Kumquats from a neighbors tree and squeeze them in my beer with a lemon press when I get home. Maybe I’ll try Kumquats in a homebrew Wit or a sour of my own. We’ll see. I love inspiring beers and this was one of those.

Four Tickets left I hit the brakes and decide to chat with guest tap hosts. Nate Squillace from Hangar 24 was out of Pugachev’s Cobra and refused to break into session B’s supply. Hangar 24’s Barrel Roll series has eluded me once again! I sneak up on Jeremy Raub of Eagle Rock Brewing and he cons me into trading a drink tab for a Deuce. Well worth it too, their second anniversary brew “Deuce” is an ultra-imperial version of Solidarity, their black mild. Having had Solidarity at their brewery a month back I was blown away that so much flavor and complexity could be squeezed in a mild. Deuce is a Bigalow beer! I also ran into Jarred Dooley, former Bruery employee, current Playground “Director of Libations” in Downtown Santa Ana. I wish I had a cool title like that! We chat about their recent tap take over from Ballast Point, who really brought their “A” game with rare stuff one can only get at their brewery in San Diego.

The Draft truck outdoors nabs two more of my tabs. Despite my blog post from yesterday proclaiming that green beer is unfiltered leprechaun urine, I was curious to try the Bruery’s take on it. Green Centennial Hop Oil added to my Humulus Lager made a great on-the-spot dry hop. Others were more adventurous getting Bootleggers Knuckle Sandwich with the hop oil, making a murky green swamp water looking concoction. Should I be worried that I pee’d green after drinking this? I hope not. Other tab? Einer’s Folly. Not sure who Einer is, but I really liked this beer. The draft truck treated me right!

One ticket left. It reminds me of being at a dance at the end of the night, frantically trying to get the hottest lady left. Otiose would be that lucky broad. If it were a real lady, I would have struck out having figured the name is French and pronounced it “oh-TWAH”. The server corrects me rather astutely with “OH-shus”. Bearded guy behind me orders one as “OH-tee-us”. The guy after that simply says “OH-uh, the third one down.” “It means Idle Hands”, the smug gal tells us as we simultaneously say “Ahhhh!”. Apropos name for being out of drink stubs.

I head out and I’m greeted by a faint rainbow as Craic Haus (local Irish Rockabilly band) plays ‘Bottom of a Guinness.’ I swear there’s a Leprechaun in my car stereo today. If Tay Zonday’s Chocolate Rain came on, I would shit a pot of gold.

Thrilled About Lupulin!

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High on lupulin after a night out at the Bootleggers tap take over at Bruery Provisions, I was thrilled to help write some text for a beer label. Bootleggers Lupulin Thrill is a fantastic hopped up IPA with nice citrus-pine notes on top of a slightly biscuity maltyness. I suggested the pic be a hop cone riding a tongue roller coaster, but Bootleggers did a great job with an actual roller coaster.

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I need to buy some bottles for posterity!

Escape from Alcatraz Brewing (closed 2014)

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While shopping at the Block in Orange, or whatever the hell it’s called now, I checked into Alcatraz Brewing Co.

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for a quick flight. Not pictured was a strawberry wheat which was cloudy pink and tasted exactly as described.

The standouts for me were the Light Wry Ale and the Albino Pelican Pale Ale. The Light Wry Ale was a fairy complex Weissenbock style beer with some nice spice from the rye and banana/clove.

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The Albino Pelican Ale was probably the most citrus forward beer I’ve had in some time.

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I thought my wife squeezed lemon or lime in it!

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I ordered a second to be sure. Highly recommend either on a hot day!

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If you’re ever at the outlets in Orange (previously The Block) , stop into Alcatraz. Be sure to plan your escape!

Notes from the Younger – Sparkling Hop Wine At Its Finest

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By now, you know I don’t like to review beers in a blog form. Why? I’m actually not a fan of reading beer reviews. However, when I insert a beer like Pliny the Younger into my supple, furry body, sharing tasting notes is a must. I actually do keep notes on most beers I sample, whether it be on untappd, on a napkin, or scribbled on a bathroom wall and photographed.

I’d like to first start off and say that Selma’s RSM had the best Pliny the Younger roll out. They chose to invite all of their regulars via facebook, create a list, and open it to the public after that. As it was tapped, I merely waved my wrist-band at the bartender and received my pour. No waiting, no lines, no raffle. Rewarding regulars was smart!

8oz was poured into a standard white wine glass at optimal temperature. The insane amount of hops on the nose is euphoric and hypnotic. I found myself sniffing and sniffing, goosebumps on my arms, my excitement: like a tree snake going in for the kill. I picked up on mainly citrus, pine, and floral notes with a hint of malty sweetness.

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My first taste: total disbelief how long the hops last.

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One sip lingers at least ten full Mississippi seconds before leaving quietly. Calling Pliny the Younger a Triple India Pale Ale almost doesn’t do it justice. Younger is a sparkling hop wine! Swirling around the glass, the sticky resinous hops create some nice lingering legs. The head quickly dissipates into a light snow-like dusting. Zero lace is to be expected with this oily hop load.

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The mouthfeel is very vinous and the 11% ABV is hidden very well with only a slight tinge of burn, similar to wine. The carbonation was adequate, cleansing without stinging.

On the pour, a snow bank of foam clings briefly to the sides of the glass.

Often times you hear the term “malt backbone” in a review. My impression of PtY’s malt backbone?

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Picture a kilo brick of hops sitting on a box of Hostess Twinkies. The malt is there, much like a picture hanger is to the Mona Lisa. The clarity and color of this brew is surprising as I expected to see some residual cloudiness from the quadruple dry hopping and at least a slight copper tinge. Pliny the Younger has none of that. Its clear honey-golden color reveals nothing of what’s in store for your taste buds.

As there is so much hype surrounding this beer, it’s easy to forget its purpose. Anyone that says “it doesn’t live up to the hype” perhaps built it up too much.

Russian River goes above and beyond all with this release, totally perfecting what no one else attempts. In that regard, it is truly outstanding and must be tried.

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Great thanks to the team at Selma’s Chicago Pizzeria and Taproom in Rancho Santa Margarita! Last chance in OC to sample the Younger is at their new Ladera Ranch location on 2/27/12. Check their facebook page for details. Also thanks to Joslyn Ellstrom and Justin from Beerventures for sharing their table!

Chocosauraus Rye – A Collaboration Parody

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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 🙂

Food Trucks ‘Luxe

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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.

 

Les Brasseurs Merveilleux de Glassell (and Citricado)

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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!