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Our Lime Seltzer is dry, bubbly and hits with a kiss of lime. This thing is naturally gluten-free and has no sugar added after fermentation, not because we wanted to make something with zero carbs (which it is), but just because we like the way it tastes without that added sweetness. Enjoy as is, or pour over ice. It's pretty fun with a shot of Mezcal or Gin, made as a Michelada, or maybe even a slice of jalapeno for some heat. With it being the limey blank canvas it is, you can drink it however you want.
Lavender Lemonade // Sparkling Hard Seltzer We’ve got some Hard Lemonade for sale, ! And look at that color! That beautiful, natural color comes from the use of lots of lavender that Mitch spent like a million years making, with the biggest batch of lavender tea that I’ve ever seen! He then blended it in at perfection-like levels with our lemonade-style seltzer. Mitch has spent the last 8 months working on this little project, (not like all the time, but here and there) and we’re pretty pumped on the results! It drinks pretty balanced, with the acidity and sweetness hitting at just the right level, and then a soft tannic hit of dryness from the lavender. Enjoy straight out of the can, or pour over ice. Also legit with a dram of Old Tom Gin.
A Gin & Tonic-style Hard Seltzer! A fun project that we’ve been working on in the background for the last few months. The goal was to make a Hard Seltzer that tastes just like a real Gin & Tonic. After so many side by side tests, tweaks, and endless drinking, we’re proud to present to you…Tenacious Tonic! Modeled after a stronger, contemporary-style G&T, we brought together juniper, quinine, lemon, lime, plenty of rose water, some cane sugar, and of course a few secrets (shhhhhhhhh), to deliver the right balance of sweetness, acidity, and bitterness to hit that drinking experience just right. We lovingly packaged it in 12oz cans, for you and your favorite pally to split. That’s right! There are 2 servings per can! Oh, and unless you normally drink a G&T neat, we highly recommend pouring it over ice! Now serving on draft at both spots
Original American Lager, 5.0% abv Nothing better than classic American Lager, served ice cold in a big 'ol frosty glass. Look at Alex here. Does she look warm? Absolutely not! Just like this beer, she is so so cold…(like physically, ya know?). We could probably tell ya how light and refreshing the beer is, or all about our lagering process, or about how dang clear this beer is…but in the end, who cares about that? IT’S FREAKIN COLD! So cold.
Using all German ingredients, except for the water, each batch is another baby step towards recreating what we’ve experienced in Munich. Straw in color, with a subtly and nuance that is hard to describe and instead needs to be experienced! Notes of fresh baked bread, herbal tea, and hay create a beer style that is praised for it’s liter-worthy drinkability.
Most hop breeding programs seem to focus on the New School, tropical varieties that get all of us kids excited, but our pals over at @indiehops have been busy working on something different. Let me introduce Lorien hops! A new Oregon grown varietal from the @colemanag farm that we think is a wonderful cross between noble German varieties, and American grown Cascade. We love how it played in this new Keller Pils, that we left unfiltered and unfined after its time lagering.
Weyermann Pilsner Malt and Simpsons Maris Otter and Mosaic, Strata and Ekuanot hops. Medium in body, with just a lick of crackery maltiness (but without that cloying caramel flavor), and then kicks in with all the hop flavor and aroma. Flavor notes? Think Navel Orange (but definitely not Valencia Orange, ugh!), strawberry rhubarb and some herbaceous rosemary in the linger.
An experiMENTAL Hoppy Pale w/ Citra, Mosaic Cryo, Nelson, & Simcoe This is Pete, our Lead Brewer at our Costa Mesa spot, and this is his loving gift to the world (and outer space too)…it’s a Pale Ale!!! It’s not the usual kind though, cause Pete didn’t want that, instead, his goal was to melt your faces off experimenting with 4 different hop products, a hop enzyme, and use juice yeast to create something that has that yeast character, but without the yeasty bite associated with it. Medium bodied, easy drinking, but exploding with hoppy layers of Buddhas Hand, dried gooseberry, and starfruit. So much fun to drink. Not a hazy pale ale, but definitely not an American pale ale. It’s experiMENTAL.
California IPA w/ Mosaic & Strata Light in color, highly attenuated, clear, lightly resinous, firmly bitter, with a snappiness to it that maintains ultimate crushability! The nose is all fruit; strawberry jam, blueberry waffles and fresh nectarines. This batch is about as good as it gets for us!
West Coast IPA w/ 100% Nelson Sauvin, 7.2% abv Our hand selected lot of Nelson Sauvin from @freestylefarm in New Zealand, is so special this year, that we can't stop wanting to make more and more beers with em! So, here's a simple recipe of Pilsner Malt and Nelson hops to showcase it best! We went lighter on the bitterness, doubled up the whirlpool hopping, dry hopped at the start of fermentation, and then again at the end of fermentation. Flavor profile? Think Oro Blanco grapefruit zest, fresh cut kiwi, and Sauv Blanc.
Son: Look, Dad, I'm not looking for another diatribe about how awesome clear beer is, but can you tell me what we've got here? Dad: Well, it's clear and bitter, and doesn't use any crystal malt so the hops shine like crazy! Smells like ripe cantoloupe, fresh spun cotton candy, and those white gummy bears that you love so much. It's got a full hoppy bitterness that hits from the initial sip, and a dab of hop resin that lingers into the clean finish. Son: I don't get it. Dad: You never will.
Hazy IPA w/ Nelson, Ekuanot, Motueka, Mosaic, Strata & Sabro This was such a fun project! We focused our attention on using a lot of different hop varieties, all at varying amounts, so that each variety could play to its own strength, all for the goal of trying to create a non-fruited beer, with as much tropical fruit character as possible. well, I'm happy to report, the experiment was a success! Tasting Notes: This thing is a PINEAPPLE BOMB, with fresh honeycomb aromatics, zesty Oro Blanco grapefruit, and some rich passionfruit sorbet vibes.
With the weather cooling down here in Southern California to a solid 55ºF, which is officially FREEZING if ya ask any of us around here, it’s freakin stout season! Using all the best UK malt from our good pals at @simpsonsmalt , and good amount of old fashioned oats, this one is all about those super smooth, milk chocolate tasting vibes. If you decide to think about it some more, the palate shows some complexity of toasted walnuts, lightly roasted columbian coffee and probably some other things depending on who you ask. It’s just such a pleasure to drink this time of year. One more please 🙋♂️
We teamed up with our bud, Jeff Duggan of Portola Coffee, to bring you something that looks like a blonde ale, but tastes like a coffee milk stout! It’s full-bodied, creamy like a Portola cappuccino, and hits with flavors of fresh baked chocolate chip cookies, toasted almonds, and coffee, yep, lots of coffee! Each can is ON NITRO, so you’ll want to give it a light shake back and forth, crack it open, and then pour fast, down the side of your pint glass. *contains lactose*
After 10 months in our @foedercrafters white oak Foeder, and 7 months naturally conditioning to develop funk and tiny bubbles, this mixed culture, non-spiced white ale is ready to drink! The oak brings in the vanilla, and oatmeal cookies, while the mixed culture brings out a fresh, aromatic orange character with just the smallest hit of bright acidity. Dry, quaffable, and so much fun to drink. Draft only.
We Don’t Know Until We’re There - Foeder Aged & Bottle Conditioned Old School Saison, 6.0% abv Brewed in the early Fall of 2020, fermented in our ancient French Oak Foeder, and then bottled in February of 2021, this one gets its fizz and funk from the use of our house culture, and a long conditioning time in the bottle. The bitterness is firm, with a refreshing acidity, and a flavor profile of nectarine skins, orange oil, and bay leaf.
Holiday Fruit Punch - An Imperial Sour Ale w/ Cranberry, Pineapple, Orange, & Spices, 8.0% abv Get yourself into some much needed Holiday spirit vibes with this sneaky wonder. The pineapple juice is front and center, with the cranberry puree and orange oleo-saccharum hitting mid palate, and the melange of winter spices in the finish. The palate is juicy, with a dab of sweetness, and some bright, but approachable, sourness in the finish. Be careful with this one, as the booze is very well hidden.
Proper Gubbins - English-style Barleywine, 11.2% abv A blend of 2 batches. One brewed in Nov 2020 and the other brewed in January 2021, this was aged in stainless until December 2021, and then canned a couple weeks back. A beer that celebrates some of the good qualities that age and slow oxidation can play on a beer of this strength. The color is like rich mahogany. The body is thick, with a good, well rounded bitterness to match. The flavor profile is all mission figs, fruit cake, and rum & cola
$10
Two 3oz Beef Patties, American Cheese, Grilled Onions, & Burger Sauce on a Potato Bun.
$12
Grilled chicken, bacon, cilantro sauce, swiss cheese, butter lettuce, tomato, & avocado spread on a challah bun!
$10
Single 1/4 lb Beef Patty, American Cheese, Butter Lettuce, Tomato, Raw Onions & Burger Sauce on a Challah Bun.
Add Crushed Avocado $2
Add House Bacon $1
$10
Single 1/4 lb Vegan Patty, Crispy French Onions, Rainbow Greens, Avocado Mash, Lemon Infused Veganase with a Balsamic Reduction on a Vegan Bun
Make it a Double!! // $12
$4
Potato, Mayo, Mustard, Green Onion & Celery
Full $10 // Half $5
Orecchiette pasta, pesto, cherry tomatoe, kalamata olives, & parmesan cheese.
$3
Jalapeno: FREE // Egg - $2 // Bacon - $3 // Chicken - $4