Also, an update on their small batch experiment with Et Tu, Brut-Tea, a Brut IPA.
We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. The craft beer from “Mayberry by the Sea” is now available all over California and also in Portland, Oregon.
They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery (and around the corner on Grand Avenue) is the family-friendly, ESBC The Slice and Pint.
It’s 18” hand-tossed or 8” x 12” pan pizza. Available by the slice, too. Also meatballs, baked garlic knots, wings, Calamari strips and salads. On opening night 170 hand-tossed pizzas were prepared, baked and served.
Expect a wide selection of 12 rotating ESBC’s styles available on tap.
“The Slice & Pint is locally focused and environmentally responsible. We partner with vendors who share the same values. We support local, independent farmers for our produce whenever possible. If we can make it in-house, we’re going to do that…simple as that.”
We’ve been enthusiastically following the El Segundo Brewing Co. in El Segundo since the beginning, and this year they will be celebrating their 8th Anniversary. A wonderful entrepreneurial success story. They were one of the first craft breweries in the South Bay and are particularly known for their award-winning, hop-centric brews. Just opened a short walk from the brewery is the family-friendly, ESBC The Slice and Pint.
ESBC has a Tap Room at The Brewery on Main Street in El Segundo. All available styles can be tasted, and purchased there. The beer doesn’t get any fresher…
Principal Thomas Kelley is a Certified Cicerone. Tom discusses ESPB’s award-winning, Power Plant, their annual release of a Triple IPA (11.1 % ABV.) It was launched last Weekend with great fanfare.
Additionally, Pizza Port will be canning a single IPA version of a collaboration ESBC did with them last year. Their 16 oz. cans will be available in all their markets and is called “Chirpin Bird”. A play off of ESBC’s beer which was a Double IPA called “Surfin Bird”. Artist Steve Nazar of T&C Surf Designs drew both distinctive labels.
“Chirpin’ Bird” releases in late February and ESBC is brewing up a batch of Surfin Bird and will be doing a big launch event at Slice and Pint. Date still TBD but follow ESBC @esbcbrews and @esbcsliceandpint to get more details.
Adam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.
He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.
Would you believe there is a trending new style of craft beer that tastes like Sparkling Wine? This festive pour is a Brut IPA. We’ll get the effervescent details.
Barrel-aged beer is a popular trend on the craft beer scene. Think aging small lots of beer in whiskey barrels…We’ll find out what it’s all about from our experts. Our Brewers will tap the barrel on this fun little side project.
Lido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun.
Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more.
Lido also serves a Saturday and Sunday Brunch. A house specialty is Chorizo Hash with fingerling potato, a poached egg and Poblano Hollandaise. Indoor and covered patio seating with a bay view available.
“Join us for a revelatory culinary experience of cooking, eating, and adventure. At Lido Bottle Works we believe people, food, and drink should be ‘Genuinely Good Together.’ Our unique dishes are prepared for our friends and family using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails.”
Brett Karas, Operating Partner/General Manager is our guest.
The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed its 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients.
Think Watermelon IPA and local favorite, White Pineapple Cider.
“Did you know that a) More than half of the tropical fruit grown in Hawai’i falls to the ground and never makes it to market; b) U.S. demand for craft alcohols has doubled in the last 5 years, and c) Most beer and cider consumed in Hawai’i is imported? Our conclusion: it’s time Hawai’i County had its own brewery designed to turn the state’s abundance of produce into revenue for local farmers. And as the experienced beverage entrepreneurs who started Hawaiian Ola, we are the best team to do it.”
CEO, OLA BREW CO.
General Manager Shawn O’Shaughnessy taps the keg for us.
Craft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs.
One of the smallest craft breweries participating in the Pechanga Microbrew Festival, Mason Jar Brewing, was founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.
The newest style that has gone year-round due to its popularity was originally created for Cinco De Mayo. It’s “They Call Me Roberto.” It’s a Baja-style lager with roasted jalapenos and lime zest. It’s crisp, light, and, of course, refreshing.
Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.
One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.
They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.
“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive Cask Conditioned Ales served via Beer Engines. In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”
“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”
Only three breweries in all of Southern California produce Cask Conditioned Ales.
Owner & Brewer Commander (Retired) Robert Durant is our guest.