Mission Brewery: Amber Ale

5.0% ABV  43 IBU's

Mission Brewery had me hooked with their Shipwrecked DIPA. Now that I found out that they have 32 oz. oil cans of it at Costco for less than $7 I am going to be in trouble...

This is the last one of my random 12 oz. bottles that I picked up at Total Wine & More. I was already hooked on their DIPA, so I thought I would try their Amber Ale. This one pours out a bit darker and has extra malty goodness than your typical amber ale, maybe because of the German Altbier style that is referenced on the bottle.

Overall a solid beer if you are looking for an amber ale with more character than usual.

Coronodo Brewing Co.: Orange Avenue Wit

5.2% ABV  19 IBU's

The second time around for me with Coronado Brewing Co. was just right with their Orange Avenue Wit. It poured out a nice orange color. There was some good yeastyness right out of the bottle. You could definitely taste the orange peel. There seemed to be just a bit more bitterness than your average wheat beer, which I liked.

Overall a great tasting wheat beer. I look forward to making it down to their place one of these days and having a cold Orange Avenue Wit while enjoying the amazing SoCal weather.

Bootlegger's: Wildfire Wheat

5.2% ABV  17.7 IBU's

When I was on my value binge at Total Wine there was a 22 oz. bottle of Bootlegger's Wildfire Wheat for only $2.99. I couldn't resist...

When I got home and was ready to open the bottle I read the description and it said that it was a smoked beer to go along with the wildfire theme. I was a bit cautious at first because I have had a couple of smoked beers over the years and I haven't liked them.

I was pleasantly surprised though. There was just a little smokiness where you could detect it and enjoy it, but it wasn't overpowing at all. Kind of an interesing twist on a wheat beer.

Bootlegger's impresses me again!

Eel River Brewing: Acai Berry Wheat

4.0%  -  15 IBU's

I was at Total Wine & More and was perusing the craft beer bottles and noticed that most of the 12 oz. bottles were only $1.59 to $1.99. Most 22 oz bottles are $5+, so the the smaller bottles seemed like a good deal. I picked up a few random ones to try.

Eel River Brewing's Acai Berry Wheat caught my eye as is sounded refreshing. It was nice and light, didn't remind me too much of the body of a wheat beer. The acai berry flavor was nice, but I think that I would have liked just a bit more.

Overall very good and sessionable.

Home Brew Batch #11: All Grain Pale Ale #2

So I accomplished my goal of actually getting the first all-grain batch to convert properly. It was way too bitter and light on the maltiness, so I went ahead and picked up a pound of Munich malt to add to this second batch. When I looked in the hop cooler I also noticed that they had Citra hops in stock. These are my favorite type of hops and I thought they would add some nice flavor and dry hop aroma, so I grabbed a few ounces. Here is the revised recipe that I made (2.5 gallon batch):

- 3.5 pounds British 2-row malt
- 1.0 pound Munich malt
- 0.5 pound Biscuit Amber
- 0.75 oz. N. Brewer 10.6% AA (60 minutes)
- 0.25 oz. N. Brewer 10.6% AA (30 minutes)
- 0.5 oz. Cascade 6.2% AA (2 minutes)
- 0.5 oz. Citra 13.5% AA (flame out)
- 1.5 oz. Citra 13.5% AA (dry hop)
- 1/2 vial White Labs WLP001
- 1/4 oz. Irish Moss (15 minutes)

I used essentially the same brew process as the prior batch. I added a bit more strike water as the prior mash consistency was a little thick. I set the oven at 190 degrees right off the bat and that seemed to work to hold the 150 degree mash temperature. With the addition of the extra Munich malt the color and body were a bit better than the first batch. The Citra dry hopping gave it a great aroma.

Update: When the OC Fair home brew competition submission time rolled around this was the only one I had ready to put in 12 oz. bottles, so I went ahead and entered it. Did not score well at all though, apparently there was an issue with the carbonation. I think I had some inconsistency with priming sugar because some of the bottles foamed up a bit. I had experienced this with some of my bottles too. Need to stir in the priming sugar next time...

Home Brew Batch #10: All Grain Pale Ale #1

Ever since I started homebrewing, I have had an interest in trying an all grain batch. I was hesitant to do this though because of the additional equipment needed, but thanks to posts online like this one on Home Brew Talk and this one on Menu in Progress, I gained the courage to try my first all grain via the stove top / brew in a bag method.

My main goal with this batch was really to see if I could successfully convert the grains to fermentable sugars using my existing equipment. The only thing I had to buy for the stove top all grain method was a large grain sack that would completely fill my pot. I found nylon strainer bags at my local hardware store that were designed for filtering paint into a five gallon bucket, so I thought those would work fine in my 4 gallon brew kettle.

I was concerned that my brew kettle wasn't going to be big enough to fit all the grain I purchased, so I decided to cut the batch back to 2.5 gallons and it actually turned out to be a great idea. Not only did the necessary grains fit into my available brew kettle easily, but the smaller batch enabled me to do a full boil with the hops and just made life easier when transferring, cooling, etc. And I get to experiment twice as much without having to wait to finish off 5 gallons of beer before starting my next batch.



The recipe I used was very simple (2.5 gallon batch):

- 3.5 pounds British 2-row malt
- 0.5 pound Biscuit Amber
- 0.75 oz. N. Brewer 10.6% AA (60 minutes)
- 0.25 oz. N. Brewer 10.6% AA (30 minutes)
- 0.5 oz. Cascade 6.2% AA (2 minutes)
- 1/2 vial White Labs WLP001
- 1/4 oz. Irish Moss (15 minutes)

With the help of some online calculators, I was able to figure out that 1 gallon of strike water at 183 degrees would result in a mash temperature of approximately 152 degrees. I was looking to do a 60 minute mash, but was having quite a bit of trouble holding my temperature. I didn't think that it would be a good idea to blast the bottom of my brew kettle with fire because I was worried about melting the nylon bag, so instead I tried to put the kettle in the oven. Setting the oven at 160 degrees didn't even hold the temperature though, so I ended up having to set it almost all the way to 200 degrees to hold the temperature. This didn't seem to be as big of a problem with the posts that I had reviewed online. Then I rinsed my grain bag in a separate pot with 2 gallons of 180 degree water and then drained.

I was successful in getting the grains to convert into sugar (OG was low though), so that goal was accomplished and I gained some all grain confidence for my next batch. I think I was a bit aggressive on the bittering hops (I was just eyeing it because I don't have a scale yet) because it came out really bitter. For the next batch I think I will cut back on the bittering hops and throw them in as dry hops.





This was also my first attempt to cold crash to see if I could get some additional clarity in the finished product. I discovered that I need a two way air lock because my existing air lock kept trying to suck in the sanitizer as it cooled...














Update: I'm actually finishing up this post almost 9 months after actually brewing the batch... After now having completed a few all grain batches I noticed that the grain bill looked really light. I went back and took a look at the original recipe that I was using and it looks like I must have cut that grain in half when purchasing at the homebrew store knowing that I was going to be doing a 2.5 gallon batch, but I still purchased enough hops and yeast for a 5 gallon batch. Oops... So much for having my brewing recipe book right out on the counter. This goes a long way to explain why the OG was low and why it was so bitter!

North San Diego Trip: Pizza Port Carlsbad, Belching Beaver, Aztec Brewing

Just a quick trip down to San Diego County with some friends on a Saturday afternoon a couple of weeks ago.

We started off at Pizza Port - Carlsbad because we know that they always have a great selection of beer, awesome pizza, and a relaxed atmosphere (although it was really crowded). The Grapefruit Puncher was probably my favorite. Instead of the grapefruit coming from the hops, it tasted like they used real grapefruit juice. My other favorite was the Schanerberry (Belgian blond with passion fruit & blackberries). For pizza we knocked out a large Lahaina (Canadian bacon, pineapple, green bell peppers & onions).


While eating, we took a look at the Pacific Beer Map and noticed that there were about 5 breweries within a mile or so of each other in an industrial area just a few miles inland in Vista, CA. So we headed out for a little adventure...

First stop was Belching Beaver. I suppose we couldn't resist the name! They have a nice little set up going on there with the brewery in view in the back and a tasting counter and tables in the front. Outside they had a food vendor cooking up so good smelling snacks.

We went ahead and tried samplers of all 11 beers they had on tap that night. We liked the Saison de Beaver, Me So Honey (honey wheat), and the Peanut Butter Milk Stout was also interesting. After enjoying the tasters, picking up a few souvenirs, and posing for some pictures with the comical beaver art... we were off.






The next closest place we saw on our map was Indian Joe Brewing. We were excited to try the place because you could see the flashing LED open sign from way down the street. Sadly though we were met head on at the front door at 8:57 pm where we were told that they were closed. The half way open front door was pulled out of our hands and then the lady walked over and turned off the open sign. It actually worked out well though because.....


Right down the street was Aztec Brewing. We didn't realize it, but it was their 2nd Anniversary party and the place was busy. They had live music and food for the party. I saw a flyer that said they were selling tickets for the event, but I guess they just let us in because it was getting later in the evening.

We went for a taster of all 12 of their beers on tap (there was a lager that wasn't on the tasting menu). They were all nice beers and did a great job of showcasing different malt profiles. I'm not a big coffee fan at all, but surprisingly on of my favorites was the Coffee Blond. We also liked the Sacrifice Red IPA and the Poco Gigante IPA.

Too much fun for one night. Hopefully we will get a chance to make it back down to San Diego County soon. It seems like new breweries pop up faster that I can visit them. I will accept the challenge though!

Bootlegger's: Pumpkin Ale

6.1% ABV    17.8 IBU's

Tis' the season..... to drink pumpkin beer!

Let me start off first by saying that I love pumpkin pie. I have had a number of pumpkin beers over the years and I never seem to be satisfied with the pumpkin taste. Until now....

Bootlegger's Pumpkin Ale is by far the best pumpkin beer that I have had. It started off well, pouring a color that was just right. The pumpkin and spices were apparent in the aroma. The best part though was the taste. The pumpkin tasted very fresh and the spices were just right. Not super strong like eating a piece of pumpkin pie, but just the right amount where you could really enjoy drinking the beer.

Now my challenge is to find another bottle......

Hangar 24: Double IPA

9.0% ABV  -  118 IBU's

As I said before, I'm a huge fan of Hangar 24 out in Redlands, CA. They didn't waste any time or energy coming up with a fancy name for their Double IPA. It's obvious they spent their time making a great craft beer!

Although it is reported at 118 IBU's, this bad boy goes down nice and smooth because it isn't super bitter like a lot of the other DIPA's on the market (even though I like those too). This one just has a nice smooth taste that is not overly malty, but has a nice hop aroma. The scary thing about this one is that it is so drinkable that you swig it down and don't really realize just how strong it is. Then it sneaks up on you.....

Craft Beer: Be Careful What You Ask For!

Years ago when I was really starting to get into craft beer I was working with a guy that was big time into wine. He had a nice cellar at his house and would regularly purchase bottles that cost well into the $100 range. As I became aware of what went into making great craft beer, I questioned why something that in many respects was more complex than wine (especially barrel aged beers) was so much less expensive and less valued for its qualities. Flash forward to the last few years and now it is easy to find bottles of craft beer at some pretty mind numbing prices. I thought back and kicked myself for complaining that craft beer was to cheap.

This weekend I made it down to Stone to meet up with some friends to grab lunch and kick off a real quick brew tour. It was a Sunday and I checked the calendar before going and nothing was going on, so I was very surprised that there wasn't even a single spot in the parking lot. After parking across the street and trekking over to the front entrance, I was a bit surprised to see the crowd of people that were getting dropped off at the front - It was a bunch of kids and old people (old is a relative term, but for me it means the grey haired crowd). I was taken back a bit at the thought of all these intruders invading one of my favorite man cave destinations. I'll have to admit that the thought of yelling across the table to the server to order an Arrogant Bastard while there was a table of 2 years olds right behind me was a little awkward.

Although the title of this post is "Be Careful What You Ask For!" you might think that I just ended up being unhappy with expensive beer and a bunch of intruders at Stone. I actually had quite a moment of clarity though (after a few pints of high gravity beer...) leading me to a few thoughts:

1) Although I am a total tightwad, if it weren't for the market accepting high craft beer prices, it probably wouldn't be economical for places like The Bruery to make some of their exotic creations if they were only able to ask $7 for a 750 ml bottle. So even though I hate giving away my hard earned money, if that's what it takes to get a brewery within 30 minutes of my house with a lineup of killer barrel aged sours, then so be it....

2) Every time a new brewery opens up I ask myself "How long can this last?" I realize that the universe of beer geeks is relatively finite, so there must be a limit to the number of craft breweries that the market can support. Even though at first it felt strange to have a bunch of kids and old people at Stone, I think they might have found the answer... For every new person that gets exposed to the craft beer world, that opens up one more wallet to the industry (I am making the assumption that everyone that is exposed to craft beer falls in love with it because that is the only logical conclusion!). For each new wallet that gets opened up, that just means that the next generation of craft breweries/brewpubs is that much more sustainable. And for each new brewery/brewpub that is sustainable, that is another one that I get to enjoy!

So I welcome high priced beer drinkers, little kids running amok in tasting rooms, and cool old people that like to drink great beer. For each of you I have some thanks for making my hobby/sport/obsession that much more enjoyable. And in the end, the only thing constant is change, so we might as well embrace it!


P.S. Maybe my logic is a little self serving, because eventually I am going to be the guy with my kids running around the breweries and then some years after that I am going to be the cool old grey haired guy hanging out in tasting rooms telling youngsters what craft beer was like in the early 2000's...

Home Brew - Batches #1 - #9

It's kind of funny. One of my original ideas for starting this blog was to document my home brewing exploits. Here I am a few months in and I don't have even one post about my brewing. So here we go....

A little over two years ago my wife made the mistake of getting me a really nice starter home brew kit for Christmas.

I hoped to have the motivation here to go back and give a little detail on the batches that I have brewed up in the past, but I can't seem to quite get there.

So I though I would just make a list of the batches that I completed prior to starting this blog. These were mostly packaged extract kits from my local home brew shop O'Shea Brewing (Laguna Niguel, CA):

Batch #1 - Nut Brown - my first home brewed beer, so of course it was great!

Batch #2 - All Citra IPA - this one was insane! When you popped the bottle open it smelled like slicing open a grapefruit. Still might be my favorite home brew batch of all time.

Batch #3 - Hefeweizen - changed the yeast to White Labs Hefeweizen IV (WLP 380) and fermented a bit warm. The banana aroma was off the chart. This one fermented so fast that it actually blew the top off of my fermenter bucket. I thought it would be contaminated, but it turned out just fine.

Batch #4 - Red - wasn't my favorite at first, but over time it got better.

Batch #5 - Belgian Pale - turned out nice. Finally got tired of bottling with the 12 oz. bottles that came with my brewing kit, so I switched to 22's.

Batch #6 - Imperial Nut Brown - couldn't get this one to carbonate. I even tried popping a cap and adding a little extra yeast to one bottle. That didn't work. Turned out that the bottles were just too cold. They were sitting on a tile floor in my pantry right next to an exterior wall. Moved the bottles to an interior pantry and they were ready to go in a week!

Batch #7 - Belgian Wit - Hoegaarden clone for my wife. Turned out really clean, but not too much orange peel or coriander came through. I actually submitted this one for the OC Fair home brew competition, but I didn't plan ahead and the bottles didn't have enough time to carbonate. Better luck next year...

Batch #8 - Belgian Saison - Liked this one a lot. Fermented a bit warm and it seemed to have some good spiciness to it.

Batch #9 - Oatmeal Stout - my grain sack for steeping was too small so I didn't get a good soaking of the grains because the oatmeal swelled up. It ended up tasting OK, but was a bit light on the flavor and maltiness.















I learned a ton making these beers, and luckily didn't have any major screw ups, so I decided to take my confidence and start with all grain batches...

San Clemente 3rd Annual Micro Brew Fest

Saturday, April 20th was the 3rd Annual San Clemente Micro Brew Fest hosted by Left Coast Brewery. There were 16 breweries on hand from Orange County, San Diego County, and the Inland Empire. Combined with a couple good friends, some good music, and perfect weather.... it was bound to be a great day!






My first stop was Mother Earth Brewing Co. because I haven't had the chance to try their brews. I went for the Hop Diggity Double IPA and it was really good. Next was Inland Empire Brewing Co. (another one that I had yet to try). I went for the Victoria (American Strong Ale). Over to Bootlegger's Brewery for their Golden Chaos. Check in at The Bruery for a quick taste of White Oak (this is some great stuff). Time to head back to the shade to visit Left Coast Brewery for some Hop Juice (one of my favorites).


We started off strong so we took a few minutes to enjoy some good music from Aloha Radio.











Back to work... The day wouldn't have been right if we hadn't stopped by Hangar 24 for their Double IPA. I would have to say that this one is right up there with my favorite Double IPA's, especially on warm days because it goes down so smooth (It's kind of scary for 9% ABV).







Slowing it down a bit we used our last 4 taste tickets for Beachwood BBQ & Brewing's Pole Position IPA. Then off to Noble Ale Works for a Big Whig IPA. Last, but certainly not least was another stop at The Bruery for some Loakal Red and then finishing off at Hangar 24 with an Orange Wheat.













Overall this was a great event. For $25 presale (included 10 4-oz. tasters), I thought it was reasonably priced. The crowd was great and the brewery selection was good. The only real thing that needs a makeover was the food that was pretty run of the mill. If the weather is as nice as it was this year, I will definitely make it back next year!

Craft Beer in Japan (Tokyo)

My wife and I were fortunate enough to make it over to Japan for a week. Unfortunately though, I only had one day to hit craft beer places in Tokyo...

It really seems like from reading online and talking to people who have been there before that the craft beer scene is really starting to take off big time. And its not just bringing in a bunch of killer craft beers from San Diego County (although they do have a lot!), but there are some great Japanese craft breweries that are producing beers that could go head to head with anything from Southern California.

I have to start with a side note. I am a huge IPA fan, but I usually try a variety of beers. After 6 days in Japan surviving on yellow fizzy beer, combined with a lot of the Japanese craft beer selections being IPA's, most of the brews I tasted were IPA's. So here we go.

My first stop was Craft Beer Market (Toranomon, Tokyo). This was first on my list because it was one of the only ones that I could find that was open around lunch on a weekday. A side benefit was that this place is known as having the most economical prices in Tokyo (under $10 for a pint!). Their craft beer menu was all Japanese.

I tried the Ryujinshuzo Ozenoyukidoke IPA, Shigakogen AfPA (they told me the style was an African Pale Ale!), Baird Brewing Suruga Bay Imperial IPA, Baird Brewing West Coast Wheat Wine 2012, and the bartender's choice for my last beer before they kicked me out to close after lunch the Iwatekura Oyster Stout served by beer engine (they assured me that real oysters were not used in the brewing or fermenting process, just oyster shells...).




While tasting the brews I tried their set menu lunch with a small soup and a plate with a bunch of curry beef and rice. It really hit the spot when washing down those IPA's!

My next stop that evening was Good Beer Faucets (Shibuya, Tokyo). These guys are known for their good selection of beers from around the world with quite a few being from Japan.

Dede the owner was there when I came in. I tried Nide Beer Monster C IPA (Japan), North Island IPA (Japan), Nogne #500 Imperial IPA (Norway), and another taste of Baird Brewing Suruga Bay Imperial IPA. While there I met a really nice Japanese guy that was crazy about craft beer. He let me know that one of his favorite beers was on tap at a craft beer place not too far away. It was actually on my list to visit, so we walked over together.

After a short walk we made it to Craftheads (also in Shibuya not too far of a walk from Good Beer Faucets). It was down in a basement and was pretty busy. We immediately went for the 3 Floyds' Zombie Dust (Indiana).










After enjoying a few $13 pints of Zombie Dust we called it a night. Sorry about the blurry picture. It was pretty dark in there.












Overall, you could really tell that the craft beer scene is taking hold in Japan. I look forward not only to getting back over there again, but to finding some of the great Japanese beers here on tap somewhere.

One really cool thing about Japan... they sell beer in public vending machines and it is legal to drink in public!

The Bruery: 2013 Reserve Society Initiation Celebration

OK, March was a bit crazy with work, a trip overseas (more on this later!), and then getting sick - so I'm a bit behind here.

On March 2nd, The Bruery held their 2013 Reserve Society Initiation Celebration at The Phoenix Club in Anaheim, CA. This is my first year as a Reserve Society member so I was excited to get a chance to make it to the event.

First thing when my buddy and I got there we saw a ton of cars. We found a parking spot and then got in a huge line to get in. Luckily it went fast.

Once inside the fence they had a huge tent with a bunch of tasting stations.













Out on the grounds was a refrigerated truck with taps and various stations around the yard with more tasting. The weather was perfect.










Now down to the real business. Here is a copy of the tasting list. I tried the following:

• Two Turtle Doves - Thought I needed to get caught up a bit with the folks that have been Bruery fans for years. This is their second year holiday beer brewed with cocoa, pecans, carmalized sugar, and carmel matls (12% ABV).
• Barrel Aged Four Calling Birds - Fouth year holiday beer. Strong Dark Ale with gingerbread spices (11% ABV)
• Old Richland 2012 - a hoppy barley wine. Sounds like a Double IPA to me, but The Bruery doesn't make IPA's.... Either way, it was really good (10% ABV).
• White Oak - 50% White Oak Sap / 50% Mischief (11.5% ABV). Probably my favorite of the day.

Talk to Patrick Rue for a few minutes. Back to business:

• Marron Acidifie - dark sour aged in oak barrels (8.5% ABV)
• Mocha Black Tuesday - Their 19% ABV imperial stout aged in bourbon barrels with a special addition of coffee. I am not a big coffee drinker, but this was great.

Break for lunch. It was catered by Haven Gastropub (the folks that are taking over The Provisions store in Orange, CA). Pulled pork, mac & cheese, beans, and cole slaw. You pretty much can't go wrong with that. The food was great..... Back to business:

• Imperial Loakal Red - a 12% ABV imperial version of their standard Loakal Red
• Saison de Lente - 6.5% ABV
• Grey Monday - Black Tuesday aged on hazelnuts (19.5% ABV)

And a couple that were on the tasting sheet, but I didn't make it over before they ran out:

• Hottenroth with Fruity Pebbles (Yes, the cereal)
• Sour Blonde with Pop Rocks (the candy!)
• The Wanderer - Dark sour aged with blackberries and cherries. The line for this one was crazy and I think it was the first to run out.

If you are wondering why there aren't that many pictures, I forgot to take my camera.... Amateur... So I was stuck snapping a few pics with my phone.

Overall a great day. Can't wait to go next year...

Cheers!!!

The Bruery: Otiose

ABV 8.2%

I'm a huge fan of sour beers, the nastier the better! Right out of the bottle I could smell that Otiose from The Bruery was going to be a good one. It's a brown ale, but all I could smell from the get go was the sourness and I was excited.

This one pours out a dark brown with good carbonation. At first just the sourness came through, but as it warmed up a bit there was a nice brown flavor (guess I should have followed the recommended serving temperature on the back of the bottle!). The guava adds just a hint of flavor and is always right there in the background.

I have to admit that taking down a real sour beer like this on my own with no food was a challenge, but I think I have the courage to take it on again!

Bear Republic Brewery: Racer 5 IPA

7.0% ABV  -  75+ IBU's

I have to admit up front that Bear Republic Brewery's Racer 5 IPA is on my short list of consistently great IPA's.

Straight out of the bottle you get hit with a great citrus hop aroma. It pours out a bit lighter than most IPA's and is just a tiny bit light on maltiness for me, but that makes the hopiness really crisp and in your face.

The other thing that really gets me excited it the price. At around $4 for a 22-oz. bottle at most places it can't be beat!

Stone Brewing Co.: Ruination IPA

7.7% ABV  -  100+ IBU's

No need for an introduction for Stone Brewing Co. (Escondido, CA). These guys produce consistently great beers year after year.

Ruination IPA is one of my favorites. It pours out a clear golden color, but don't let that fool you. This one has some serious maltiness and a whole lot of lingering bitterness. The hop aroma is strong from start to finish.

I look forward to every opportunity to take on a Stone Brew!

Sierra Nevada Brewing Co.: Celebration Ale

6.8% ABV - 65 IBU's

Last season I tried to grow some of my own hops without too much to show for it (maybe this season will be better...), so I haven't had a chance to brew with fresh hops yet. Usually hops are harvested (Oct.-Nov.), dried, and then pelletized to preserve them for freshness. One would think that brewing with fresh hops would be the equivalent of fresh vs. frozen meat, but from what I've read pelletized hops aren't supposed to be that much different. They are necessary though because fresh hops don't preserve well and we like to brew and drink beer year round!

Sierra Nevada Brewing Co. (Chico, CA) produces their fresh hop Celebration Ale each year after harvest time. It's been a few months since harvest, so I was wondering how fresh it would taste and I was delightfully surprised. It pours out a nice amber color with good carbonation. It has a nice hop aroma, but the really nice part is the bitterness. It's got a good bit of bitterness, but for some reason it seems smoother than usual... Is it due to the use of fresh hops??? As always, Sierra Nevada's product is well balanced and easy drinking. I'm a huge fan of their Pale Ale too.

Golden Road Brewing: Point The Way IPA

5.2% ABV - 60 IBUs

The cool thing about having friends over for a Super Bowl party is that you end up with a bunch of beers that you might not otherwise choose at the store.

I have seen Golden Road Brewing (Los Angeles, CA) at the store for a while. Maybe subconsciously, I have never purchased any because it is in cans and to a certain extent I don't think I have gotten over great beer coming in cans even though I know that it is way better for the beer and for the environment. I need to get with the program because it seems like it's becoming more common all the time. I'm getting there though, one beer at a time!

Anyway, enough about the can. Point The Way IPA has a great citrus hop aroma. I was a bit surprised though with how little carbonation it had (caused by the can???). It's a bit lighter in color than a lot of other IPA's and I could use just a bit more malt profile. It has quite a bit of bitterness.

Since this one is a bit light on the maltiness, not super high ABV, and comes in a can I think I will give it another shot this Summer when it warms up. In the meantime, next time I am up in L.A. I will definitely try to make it by their brewpub because it looks awesome.

OC Breweries: Valiant Brewing (Grand Opening), Old Orange Brewing, and Noble Ale Works

This last weekend was the grand opening of the newest brewery in Orange County, Valiant Brewing Company (Orange, CA). I had a chance to check out their website before going over there and it seemed like their beers listed were primarily strong ales.







I got to Valiant just a bit after the doors opened at noon and the place was packed. I had heard about these guys a while back, but then things were quiet for a while. It's great to see that they got things up and running. Upon entering you immediately noticed that they have put a lot of time and money into their whole setup. Everything is still brand new and shiny and it looks like they have quite a bit of room to expand.

For the grand opening they only had 3 brews on tap: Mavericks Mighty Ale (Bitter), 31 King's (IPA), and Veranda (French Ale). They all had a nice malt profile, but not too much hoppiness. I think the Veranda was my favorite. It was a bit sweet and masked the alcohol well. I can't wait to get back there once they have more on tap!






They serve all their beers in branded glasses!

FYI, the industrial park where they are located in is a bit tricky to find. Look for this sign when you are on Batavia and then follow the driveway back along the drainage ditch. They are tucked away back on the left.

Since Valiant was super busy that afternoon, we made our way down to Old Orange Brewing Company (Orange, CA). It's literally two blocks South on Batavia. I like Old Orange because they always have a wide variety of brews on tap.

With tasters at $1 ($2 for some of the strong/special beers) I usually just make my way right down the menu.I think my favorite was the Thumb Master Double IPA.










After a bit it seemed like a number of people from the Valiant grand Opening had filtered over to Old Orange so it started to get packed too. The only solution was to hit another brewery just a mile or so away!

Noble Ale Works (Anaheim, CA) is a cool little spot to hit before an Angels or Ducks game because it is right near the stadiums (Valiant and Old Orange are really close too). They usually have some interesting stuff on tap.








The most memorable was their Good Time Imperial Stout with Morita chilies and yellow curry (2nd from the right). It was pretty hot.











Looking forward to some warmer weather to visit all of these places again!