In what order are these bottles arranged?
From left to right, they are:
Rogue Hazelnut Brown Nectar
Anderson Valley Brother David Triple
Anderson Valley Barney Flats Oatmeal Stout
Bear Republic Big Bear Black Stout
Firestone Walker Reserve Porter
Angel City Dunkel
Stone Imperial Russian Stout Spring 2007 Release
(And no, it’s not in order of how cool the labels are)
A few weeks ago, my neighbor Brad and I went downtown for some French Dips at Philippe’s. It’s right by Union Station, and it’s been around forever. They claim to have invented the French Dip, which seems a bit dubious, but it tastes so good that I’m not going to argue (the bleu cheese is a highly recommended addition).
After gorging ourselves on sandwiches and potato salad, we griped about how we hardly have any reasons to go downtown. Dodger Stadium, Staples Center, MOMA, and the occasional balloon of black-tar heroin are the only reasons I ever have to make the journey.
But not any more.
Weiland’s is fan-freakin-tastic. I just wish it was a little closer to home. Nine beers on tap, and around 40 bottles. Happy Hour is from 3 – 7, and then again from 10 to closing, where draft beers are only $2.50 (!!). One of the taps was dedicated to an Irish stout, Murphy’s I think. Then they had 3 house beers represented, an Amber, a Honey Blonde, and an IPA.
I was in the mood for an amber, but I was torn between two of the other selections on tap: Craftsman Cabernale and Allagash White. Lucky for me and Brad, we were the only people sitting at the bar, so Ryan the bartender indulged us and poured us samples of both (when we first arrived, we asked if they did samples, and were answered with an emphatic “no”).
In addition to their taps, they have close to 40 bottles on hand; 3 Chimays, 2 Allagashes, Ommegang Hennipen and Three Philosophers, Young Double Chocolate Stout, Moretti La Rossa, McEwans, The Reverend, Humboldt Hemp Ale, Fischer Amber, Flying Horse, Chambly, Tsingtao, and Singha, to name a few.
Top that off with an awesome jukebox that had about 40 credits sitting in it, and we have a great reason to come downtown.
WEILAND BREWERY
400 E 1st Street
Los Angeles 90012
213-680-2881
Seeing as how its right across the street from Library Alehouse, I guess its no surprise that Pagliari’s has a great selection of beer.
Right now they have 5 different six packs of New Belgium; Mothership Wit, 1554, Skinny Dip, Springboard, and of course, Fat Tire. Three types of Sierra Nevada, which is two more than you usually see, Pale Ale, IPA, and Summerfest. Widmer, Pyramid, Franziskaner, and Spaten Lager all share a shelf, and there are six packs AND bottles of Rogue Dead Guy, Stone IPA, and Stone Ruination IPA. They round out their six pack selection with some Northern California brews: Anchor Steam, Humboldt Hemp Ale, and (believe it or not) Mad River Steelhead Double IPA and Extra Pale Ale.
But don’t even think about breaking up those sixers cause they won’t sell individual bottles. Fortunately they’ve got a good selection of 22 ouncers and larger bottles. Delirium Tremens and Nocturnum, Chimay Premiere (red), Boont Amber and Paleeko Gold, Sam Smith Lager, Oatmeal Stout and Nut Brown, Lost Coast Downtown Brown, Bear Republic Racer 5 and Hop Rod Rye.
Prices are reasonable, figure about 8 to 10 dollars for a six pack and 3 to 5 dollars for a bomber. It’s really a shame you can’t break six packs, though. It’s like AM/PM, “too much good stuff.”
PAGLIARI’S LIQUOR
2916 Main St.
Santa Monica, CA 90405
310-399-8757
Arguably the best brewer in LA, Mark Jilg has been making Craftsman since 1995 in a tiny warehouse in Pasadena. I was first introduced to his Craftsman Hefeweizen a couple years ago at Father’s Office. I don’t think they even sell this stuff in bottles. It’s easy to forget that they make beer on such a small scale, because their tap handles are easy to spot at the finer beer establishments around LA.
But holy crap, I’m just realizing this now, not even one of the 25 or so beers they make is ranked on BeerAdvocate, because they are all still awaiting 10 reviews. Does no one outside of LA know about this beer?
Their most popular brew is their 1903 Lager, which accounts for about 1/3rd of their sales. I tried some of their Cabernale a few weeks ago at the Weiland Brewery Restaurant, it was amazing. It pours an odd pinkish brown, with a fizzy thin head and a fruity, floral aroma. Mark actually uses Central Valley grapes in the brew. Another seasonal they make is the Triple White Sage, which is coming down the pike as we speak.
I learned a lot about Craftsman and Mark from this recent interview I read on LAist, so this is a highly recommended read. I’m going to pass you off now, be sure to take notes, there will be a pop quiz later this week.
The LAist interview with Mark Jilg.
Here in the good ol’ US of A, we have a knack for taking marginally important cultural holidays from other countries and turning them into National Binge Drinking holidays. There’s a bit of Chicken v. Egg controversy as to who is responsible for this national paradigm shift. Is it the beer companies with their hyper-aggressive ad campaigns? Or the consumers, who seek feelings of camaraderie in their beer selection?
All I know is, Cabo Cantina is the last place I’d want to be this evening.
Interesting side note: Both St. Patrick’s Day and Cinco de Mayo were on Saturday this year. Is this some vast conspiracy within the beer industry to outsell water? ON TO THE BEER.
Corona comes in a more-phallic-than-normal clear bottle (ever ponder the name?). There’s really no need to pour it out into a glass, since its much better with a lime stuck in the neck.
I know there are a lot of purists out there who say, “I only drink beer that doesn’t need fruit to make it taste good.” To them I say: Go rain on somebody else’s parade.
Corona is a skunky beer, but I find its skunkiness more charming than, say, Heineken. Yes, it is a bit thin and watery. Yes, it’s a bit bland (that’s why you add lime). But no one can deny Corona is crisp and refreshing, and a perfect session beer for the beach, picnics, barbeques, or in this case, Drinko de Mayo.
Rating: 3.0
(UPDATE: For the full Session roundup, check out the Brookston Beer Bulletin)
It was tough finding a beer for this month’s Session. This is my first time participating in Beer Blog Friday, so I really wanted to knock it out of the park and find something obscure and interesting. But finding an English Mild in LA is like finding an honest mechanic.
I searched everywhere; Whole Foods on Wilshire, Fireside Cellars on Montana, the Co-Op on Broadway, Star Liquor and Surf Liquor on Main, even BevMo! in West Hollywood. I couldn’t even find a good English Brown Ale (besides the obvious Newcastle). I resigned myself to play it safe and go with Lost Coast’s Downtown Brown, which is widely available, even at the local grocery.
I felt a little lame choosing an English Brown that’s made in Northern California. Sam Smith’s Nut Brown would be solid, why not go with that? No, still too easy. I want to try something I’ve never had before. The days ticked down as I begrudginly prepared my Downtown Brown review.
But yesterday, by sheer chance, I drove past Lucky Stop Liquor, on Abbot Kinney. Hmm, never been here before. I’ll just pop in for a quick second.
Lucky Stop indeed. This cavernous liquor store has a fantastic selection of bombers and premium 6-packs. Sitting in the last cooler at the end of the row was a .5L bottle of Black Sheep’s Riggwelter.
I’ve tried their Black Sheep Pale Ale, and it was more than decent, so I knew this would be a great choice for Misunderstood May Milds. At 5.7%, the alcohol content isn’t exactly mild, but luckily there aren’t any Style Nazis out there.
The name of the beer comes from Old Norse. Rygg means back and velte means to overturn, so when sheep get stuck on their backs and can’t get up, they are riggwelted. I didn’t even know this happened to sheep. Cows and horses, sure, and turtles, that’s basically what they’re known for, so why not put a turtle on the label? Dumb question, nevermind.
I dumped it out into a freshly handwashed mug. I love my pair of mugs, they must have a 26oz capacity or so, because a 22 oz bomber pours out perfectly with about 2 fingers left for the head.
Riggwelter is a little smaller than a bomber, but I had to pour the second half slowly because I was already looking at 4 or 5 fingers of thick, foamy head ready to spill down the side. Awesome.
The beer is black, with a little dark brown showing around the edges, and the head is a soapy tan.
Aromas are interesting, roasted coffee with a hint of butterscotch. After a couple minutes, the head died down to about one centimeter. Meh, I had higher hopes.
Flavor was unique. I was a bit put off at first, but as I drank, it grew on me. Tastes of roasted malt, with a subtle bitterness throughout, with the tiniest hint of sourness in the finish.
Texture was thick, almost sticking to the inside of my mouth. Very little carbonation.
Overall, I’m glad I picked this up. A complex beer that reminds me there’s more to Browns besides my faithful Newcastle. Definitely not going to go for it on a monthly basis, but a good beer to file away in the back of my head for the right occasion (or to pair with the right food).
As for the true Milds: I’ll drink you next time I’m in England, buddies. I’ll probably enjoy you more there anyway. Lets face it, you’re practically a dead style in the US. With a little help from Stonch, I will track you down the very afternoon I arrive.
Rating: 3.65
Alabama, the cap has been popped, now it’s your turn to free the hops.
Yeah, this news is a little old by now, but as of yesterday, the Governor of South Carolina signed the bill into law.
Amazing what can be achieved with a little online grassroots activism. Congratulations to the great folk of South Carolina. Alabama, keep fighting the good fight, the Belgians are on their way.