5pm-10pm
5pm-11pm
11am-11pm
11am-10pm
11am-8pm
We’ve got some Hard Lemonade for sale! And look at that color! That beautiful, natural color comes from the use of an insane amount of lavender pods that we use to brew a ginormous, fresh batch of lavender tea, that then gets blended with our lemonade-style seltzer. 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 cold beer made for drink’n straight out of the can while float’n in a lazy river with your favorite pallys up in Paso! Yeah, that’s wildly too specific, so let’s focus on the beer. Well, it’s an American Pils through and through, where the hop bitterness is deliciously noticeable, but still easy on your taste buds, and the hop character (coming from Crystal hops out of Oregon) is lovingly nuanced from sniff to sip. The body remains light and the beer stays easy drink’n. You can think about it all you want, or just slam it down and ask for another. Your choice.
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 puffed rice, create a beer style that is praised for it’s liter-worthy drinkability.
Our in-house German-American transplant (Ryan Barry) dug deep into some old German brewing books and found some inspiration from the yummy lagers made in Franconia. This one is Amber in color, and utilizes a wide range of the lovely @weyermann_speciatly_malts to create a malt profile of graham cracker, toffee, toasted biscuits, and multigrain pancakes. The finish is clean, balanced and infinitely quaffable.
Brewed with Pilsner malt and some of our favorite German hops, the result is medium-bodied with a soft malt presence and enough structured bitterness to create that snappiness that you hope for in a Pils. Tasting notes? The aromatics and flavor are full of herbal notes, with some fresh sage and white bread character that carries into the dry finish. Our most Italian version to date ?
Our very own James Barnett, aka Lizard Jim, aka Lead Bartender extraordinaire at our Sunset spot, jumped in on a brew day at The Rave Cave™️ to spin out something ultra slithery with the Brew Team. He wanted something crushable, super lean, dry, and heavily saturated with his favorite hop (HBC 586), so here it is! The result hits with all the white gummy bear vibes, fresh orange blossoms, and some pink grapefruit peel.
'Member when your beer was clear? 'Member when it was bitter? 'Member when you didn’t have to ask if it was West Coast or Hazy? This beer is that beer. All Canadian barley and dry hopped with 100% Mosaic. You 'member?
A fun draft only collab w/ our friends from @omegayeast & @phantasm.nz . Except for the yeast, both of these releases (this one and Forcing Natures Hand) use the same exact ingredients, process, and amounts. Both are brewed using 100% Pilsner Malt, and then hit with Freestyle Hops & Phantasm’s Mega Motueka, which is a hop/grape blend using a crazy good lot of Motueka (with high thiol levels) and Phantasm (NZ Sauv Blanc skins). The two beers point of difference comes with using a different yeast from our pals at Omega Yeast. This batch uses a hazy British yeast strain that allows all the ingredients to be perceived all at their normal super yummy levels! Flavor profile? Think peach gummy rings, pineapple whips, and fresh nectarine skin.
A fun draft only collab w/ our friends from @omegayeast & @phantasm.nz . Except for the yeast, both of these releases (this one and Dreaming Of Hapi) use the same exact ingredients, process, and amounts. Both are brewed using 100% Pilsner Malt, and then hit with Freestyle Hops & Phantasm’s Mega Motueka, which is a hop/grape blend using a crazy good lot of Motueka (with high thiol levels) and Phantasm (NZ Sauv Blanc skins). The two beers point of difference comes with using a different yeast from our pals at Omega Yeast. This batch uses a Thiolized British yeast strain that unlocks a crazy amount of guava, gooseberry, lychee, Sauv Blanc and even some diesel.
Brewed with lots and lots of milk sugar to create a creamy, full bodied beer, hopped like crazy with Citra hops and then soaked on toasted coconut shreds, it's a Coconut Milkshake IPA!
Relax Yourself. Take a deep breath, just read these little words, and then look at Cheeky. Look deep into his eyes. Are you listening? Are you getting sleepy? This full-bodied Hazy Double IPA, with its milky yellow color, hits with notes of mango, sweet lime, and toasted Green Tea. Ok. Now, when I clap my hands, you're gonna squawk like a bird. Clap.
Another release in our series of beers highlighting how the combination of two hop varieties can create something extra special together. Our hand selected Nelson from @freestylehops & Strata from @colemanagriculture come together in all the dope ways for this juicy gem. Milky pale yellow in color, with hoppy layers of lychee, jasmine flowers, white grape, and fresh grapefruit juice.
We’ve been wanting to work out this hop combo for a bit on one of our bigger IPA’s, and oh man, it’s super dope! The body is full, with hoppy layers of fresh guava, pineapple candy, strawberry shortcake, and a juicy, tropical basket of fun type thing in the finish.
This ginormous hop bomb gets a heavy dose of rolled oats and unmalted wheat, and then hit with an insane dry hop using some of our favorite Oregon grown hops. Super pale in color, with a medium level of haze, medium body, and lovely hoppy aromatics of grapefruit oil, strawberry candy, and mango.
We could also call this one an English Oatmeal Pale Ale, if such a thing exists? Maybe! Made with mounds of golden naked oats and heritage barley, all sourced from the mother land, and brewed with a moderate amount of Citra whole leaf hops for a nuanced citrus hit. No dry hop on this one, just well integrated hop character and some fruity English esters. Made for sinkin’, not for think’n. :)
We got together with our good pally’s Ryan & Jacque Fields (of Wild Fields in Atascadero, CA) last month to make this throwback from the mid 00’s! Back then, it was hard to find a brewpub in California that didn’t have this style. Some called it Amber Ale, others Hoppy Red Ale, while some brewers made beers that looked and tasted like this and were even brash enough to call it their IPA! Hilarious right?!?! This one has lovely notes of caramel and toffee from all those caramel malts, and then uses Cascade from @indiehops in the brew and the dry hop. One sip and you’ll feel 15 years younger (not actually true)!!
Breakfast FINALLY got better. Your cinnamon roll, your coffee and your beer all in one?! I kid of course, cause who drinks cinnamon rolls for breakfast?!?! We took our New Adventures, brought up the ABV a bit, added cinnamon rolls to the mash, conditioned it on Columbian coffee, and finished it with just the right amount of yummo Cinnamon and a dab of turbinado sugar. The result? Rich, creamy and smooth, with the coffee and cinnamon in harmony, and the taste of fresh baked cinnamon rolls bb!
@tacostenoch
@shibbysteaks
@whatsthatyourecookin_llc
@dayspizza
@breakfast_dreams
@tacostenoch
@2chefsonetruck