After several days of rumors and speculation, Tony Yanow has announced in an open letter that TAPS Fish House and Brewery Brewmaster, Victor Novak, will be joining the Golden Road Brewing team beginning on September 2nd in a move that will no doubt create shockwaves in the Greater Los Angeles craft beer community.
Beer Camp Across America 2014 hosted by Sierra Nevada Brewing Co. is the ultimate party on wheels with the best drinkers in the industry. Aiming to travel to seven cities—beginning in Chico, CA and ending in Mills River, NC after creating 12 different beers with some of the best brewers in the industry, you would think they were celebrating something pretty big. Well, they are: craft beer.
We wanted to make this, not necessarily a Sierra Nevada thing, but we want to [celebrate] this big success of craft [beer],” says Brian Grossman, co-manager of the brewery’s Mills River location and son of Sierra Nevada owner Ken Grossman.
Brewers are curious people. They have to be monk-like in their dedication to time spent alone on their craft. They also have to be creative and willing to take risks as well. That duality is hard to find in a single person. Julian Shrago, Brewmaster and Co-Owner of Beachwood BBQ and Brewing, is the embodiment of this duality, part artist and part scientist, he brings both worlds together to create an array of world class beers. This duality is also on display in his personality as well, as he can drop a sarcastic joke on you then snap into business mode and deal with a staffing issue. Shrago is a passionate individual that has helped bring Beachwood Brewing into the national craft beer spotlight in just three short years.
Beer Paper LA’s Rob Wallace sat down with Shrago to discuss his beer royalty mentors, what it is like winning tons of awards, and those “oh shit” beers that change your life.
Between the Anheuser-Busch facility and long-closed Busch Gardens, there is no shortage of brewing history in Van Nuys. But for Jennifer and Alastair Boase—owners of newly opened MacLeod Ales—its still a community itching for something more homegrown, and perhaps a little more traditional.
MacLeod has little in common with its macro-brewed predecessors—it is Los Angeles’ first cask-only taproom, featuring six beer engines pouring traditional British-inspired ales.
Cask ale, also known as real ale, is beer that is naturally carbonated and served at cellar temperature directly from the vessel it was fermented in, without the help of extraneous CO2.
It seems appropriate that the idea for MacLeod Ales originated with Jennifer’s bagpipe band, the Pasadena Scots.
“It started as a joke! I was like, I know, I need a job, the band needs a sponsor, I’ll start a brewery and voila! A built-in sponsor,” she says.
Rather than laughing it off, however, the Boases dove in, and, under the tutelage of Tom Hennessey at Colorado Boy Brewing, began sourcing used equipment to build their brewhouse. It was also Hennessey who initially suggested a focus on cask-conditioned ale, which clicked with the owners’ affinity for the United Kingdom. Jennifer had spent seven years of her young life among the hop fields of East Kent and Alastair grew up as the son of a tavern owner in the northern highlands of Scotland.
It’s a fondness they share with their head brewer Andy Black, whose introduction to the Boases feels like kismet.
There is no one recipe for success in the craft beer industry, and every new beer brand has to forge a unique path or risk becoming lost in the growing crowd of brews vying for your beer money.
There’s one pathway that many hopeful brewing entrepreneurs take to get their brews to market—contract brewing. Sometimes called “tenant brewing” or “gypsy brewing,” a contract brewer is anyone who produces their beer out of another brewery’s facility. The term is often met with a turned up nose, and contract brewers are regularly considered second-class brewers by the industry that they strive to be accepted by.
The complexities of producing one’s brand out of another’s facility leads to many questions. Who’s beer is really being produced? Are contractors just in it for the money? Is the beer any good? Are they just taking tap handles and shelf space away from other established breweries? In another industry, the idea of avoiding investment in infrastructure through outsourcing to third parties would be par for the course, but in the craft beer industry the idea of making beer without control of a brick and mortar brewery is a more complicated topic.
From beer labels that package large quantities at macro production facilities, to those that bring forth custom recipes and on-site presence, to restaurants that order house-brand tap handles, contract brewers come in many flavors, and each new contract-operation is completely different than the last.
The business of contract brewing is complex and one of modern craft beer’s most controversial subjects. Market bias and prejudice may dictate the success of some craft brands, but in the end, it’s up to the consumer to decide if they like the story, beer and company enough to spend their hard-earned beer money on a bottle or pint.
Below are profiles on four LA-area beer brands attempting to enter the market through this oft-debated method: by letting others make their beer.
Co-owner and Brewmaster of Long Beach’s Beachwood BBQ & Brewing, Julian Shrago, has become the first commercial brewer in Los Angeles County to be a part of Stone Brewing Company’s limited-release collaboration series of beers.
Together with Stone’s Brewmaster Mitch Steele and Heretic Brewing Company’s Brewmaster Jamil Zainasheff (like Shrago, an accomplished homebrewer turned successful commercial brewer), Shrago has created Unapologetic IPA, a straight forward double IPA which will be released nationally (41 states and Puerto Rico) on June 30 in 22oz. bottles and on draft.
The 2014 LA International Commercial Beer Competition, held June 7-8, received a record 964 entries in 84 beer style categories. Many of the gold-medal-winning beers will be on tap throughout the upcoming LA County Fair in Pomona from August 29-September 28 for those who would like to sample some of the best beers in the county.
Local breweries won twenty-five medals (ten gold, ten silver, and five bronze) with The Bruery leading the way with six medals (four gold, one silver, and one bronze). The brewers at The Bruery swept the Belgian-Style Lambic or Sour Ale category with a gold medal for Oude Tart, a silver medal for Rueuze, and a bronze medal for Sans Pagaie. The other three beers bringing home gold medals for The Bruery were Grey Monday, Mischief and Hottenroth.
Coming soon to a shelf near you: Angel City Brewery's newest special bottle release, a nearly-sour tart cherry imperial wheat beer. The Tart Cherry Imperial Wheat is the fifth special bottle release to come out of the year-old brewery and it's the first in the series to be anything lighter than brown. Clocking in at 8.2% ABV, the sweet-meets-sour creation was made by combining an amped up wheat ale with Montmorency cherry juice and dried tart cherries, giving this big-rich beer a slightly pink hue.
With The Bruery just celebrating their 6th anniversary, Patrick Rue has climbed to the top of the craft beer world in a very short time. Born out of a need for a hobby, Patrick has quickly put Orange County on the craft beer map, helping spark a boom of other craft breweries. This interview is a companion piece to last month’s interview with Tyler King. Beer Paper LA’s Rob Wallace sat down with Patrick to discuss how he got turned onto brewing, the positives and negatives of quick growth, and where The Bruery is looking to go to in the future.
On Saturday, June 28, 38 Degrees will celebrate five years of providing a fantastic craft beer selection by hosting what promises to be an epic day of drinking, with many of the best brewers in the state likely to be present and 38 insanely good beers on tap.
All stories from Beer Paper LA's print edition.