California Beer & Pizza dedicated to craft brewing and artisan pizza baking
Beer Weeks L.A. & San Diego
Interview With a Brewery Ambassador
Mystic Pizza Revisited
Tony’s Darts Away
Aging Beer
Issue #6
Winter 2011
California Beer &Pizza
One of our core values as a company is to care for our community and the environment, and Beach to Brewery allows us to give back to our local chapter of the Surfrider Foundation. Andrew Wilde, Karl Strauss Brewing
Contents
Issue #6 - Winter 2011
Table of Contents Editor’s Letter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Feedback Information . . . . . . . . . . . . . . . . . . . . . . . . 3 L.A. Beer Week . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7 San Diego Beer Week . . . . . . . . . . . . . . . . . . . . . . . . 8-11 Pizza Therapy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13 Interview With a Brewery Ambassador . . . . . . . . . . . . 14-15, 22 Aging Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 - 17 Interview With Paige Reilly . . . . . . . . . . . . . . . . . . . . 18-21 Tony’s Darts Away Recommended View Settings in Adobe Acrobat: View Menu > Page Display >
4 Two-Up 4 Show Cover Page During Two-Up
Editor’s Letter
H
appy holidays to everyone in the beer & pizza universe! Hopefully everyone will have a joyous and safe holiday season. Please remember to have a designated driver on hand, take a cab, or do whatever you need to do in order to make sure your beer & pizza adventures end safely. Public transportation is also a good option when available. A little research may reveal more options than you may have thought. This issue begins with coverage of Beer Weeks in Los Angeles and San Diego. The beer week trend seems to be increasing significantly with each new year. For those who may not know, beer weeks are a chance for cities or areas to spend a designated week celebrating beer with various functions at pubs & restaurants, putting on special beer-centric events such as beer/food pairing dinners, and the release of special beers. Typically, festivals are also involved and part of our coverage includes the L.A. Beer Week festival at Union Station and the San Diego Brewer’s Guild Festival at Liberty Station. The previous issue featured Part II of Pizza Movies and one of the movies profiled was Mystic Pizza. After that issue came out our Pizza Therapy columnist Albert
Grande informed me that he had some extensive experience in the Mystic area and some behind the scenes info about the movie. He agreed to offer his insights on all things Mystic and I think it makes an excellent follow-up as we Revisit Mystic Pizza. At the L.A. Beer Week Festival I had the pleasure of meeting Andrew Wilde, Brewery Ambassador for Karl Strauss Brewing. Curious as to what a brewery ambassador does, I asked Andrew if he would mind being interviewed for California Beer & Pizza. He graciously agreed and that interview is presented in this issue. I think you will find that Andrew projects an extraordinary amount of enthusiasm for craft beer and his comments on the Karl Strauss vision provides an interesting perspective. We are very fortunate to have a second interview in this issue. Page Reilly of Tony’s Darts Away was very generous with her time and sat down for some Q & A about her path to becoming a champion for craft beer and her involvement in Tony’s Darts Away. Tony’s is a craft beer pub in Burbank that only serves California brewed beers on tap. They have a strong commitment to the environment and provide an awesome pub experience for beer &
food adventurers, and the residents of their neighborhood. Paige replied with very informative and enthusiastic responses to my questions and I think you will get the sense of why Tony’s has become so popular in the short period of time they have been open. When you’re in the Burbank area stop in for a California craft brew, some food, and say hi to Tony, Paige & everyone else at the bar. Kristina & Andy Simpson check in with some advice on aging beer and their 5 Simple Rules for Storing Beer. Having started a beer “cellar” about a year ago I can tell you that the prospect of opening my first aged beer is very exciting! It should also be noted that their previous article on Fall Flavors was the inspiration behind switching the issues from a monthly titled format to a seasonally titled format. See you in the Spring!
Bill Graney
Be a Part of the Community!
Share your latest experiences with your fellow beer & pizza enthusiasts! info@californiabeerandpizza.com Letters and photo submissions are welcome and encouraged!
L.A. Beer Week
T
he 2010 L.A. Beer Week concluded in impressive style in the patio area of historic Union Station on a cool, cloudy Sunday afternoon in October.
party started the line passed through quickly and it was literally a matter of minutes. Other beer fest organizers would do well to follow the same plan.
Over 70 breweries were represented at the event (for a complete list of participants click here) and attendees were treated to the wide variety of beer options one would expect at a festival. Additionally, food options were provided by L.A.’s famous food trucks, including Grill ’Em All, the winner of The Great Food Truck Race Competition.
The weather also benefitted those who wanted to enjoy the extensive sampling opportunities. I heard numerous comments about how nice it was to enjoy beers on a cool
siastic) atmosphere also provided attendees the opportunity to chat with brewers and volunteers. It’s a rewarding experience to sip a beer and talk about it with the person who brewed it. It was a fine afternoon spent tasting excellent beers, many of which were unique and brewed for the event. The three that stood out and caught my attention on this day were Devotion from Lost Abbey, The Don, a Triple IPA from Speakeasy, and an imperial red ale from Steelhead Brewing.
L.A. Beer Week event The festival at Union organizers deserve a Station concluded a lot of credit for stagwide range of acing the grand finale tivities and events at a major hub of that had taken place public transportation. earlier in the week. Being able to take Check out the 2010 the train to the event L.A. Beer Week Union Station - Los Angeles - October 17, 2010 provided a safe travel Calendar by clicking option for those who here for the full list. wanted to take the A report on a midopportunity to indulge beyond misty day rather than facing week beer pairing dinner at the scorching combo of alcothe legal driving limit and Lady Face Ale Companie folhol and hot temperatures. for those who just wanted to lows this article. avoid driving and traffic. The Union Station patio proThe number of L.A. area vided a lush area with bloom- brewers is small but growing It was an interesting Metro ing birds of paradise and return as many passengers and the volume of establishwere in costume en route to a roses, which created a relaxed ments that specialize in craft setting for beer sipping, eatHollywood Halloween event! beers is growing steadily. The ing, listening to music and 2010 L.A. Beer Week showed The event organizers also get socializing. The lines for the that there is a thriving craft a huge thumbs up for figurbeers were moderate and beer community in the Southing out the process to get there wasn’t a sense of beland attendees from outside the ing in a mosh pit or stressing event, to inside the event, in Next time you’re in the Los over whether you could fight a quick and efficient manner. Angeles area be sure to check through the masses for your When I arrived and saw the out the local craft beer scene. favorite brews. long line I thought I was in for You might be surprised by a marathon wait but once the The low-key (yet very enthuwhat your find!
L.A. Beer Week
California Beer & Pizza — Winter 2011 — 5
L.A. Beer Week
Brewmaster’s Dinner Ladyface Ale Companie October 13, 2010 Check out Ladyface Ale Companie ‘s website to keep up on the latest tap list and future events. http://www.ladyfaceale.com/
L
adyface Ale Companie in Agoura Hills hosted their second Brewmaster’s Dinner during L.A. Beer Week. Attendance was limited to twenty guests and the sold out event provided an opportunity for attendees to become acquainted with one another in an intimate setting. The event offered Ladyface chefs the opportunity to create exciting new dishes and for the brewing team to come up with interesting Ladyface ales to pair. In addition to the dinning experience, guests were treated to a perfect autumnal evening in the shadow of Ladyface Mountain.
with a main star along with a supporting cast but of each course being thoughtfully prepared, presented and paired.
probably everyone) there was a lot of talk about brewing techniques and the unique flavors of the Ladyface Ales.
Greetings and course descriptions were presented by Ladyface Ale Companie’s GM Cyrena Nouzille, brewer David Griffiths, and chefs Julie Palma & Jessica Ramirez.
In reflecting back over the courses it’s difficult to deem any course better than another or choose a favorite. Each course was special and unique in it’s own way and the theme was not of the dinner being constructed
The smiles around the table began with the first bite of the sausage wellington & saison-sauvignon and remained constant through the last sip of the beer float.
If all that wasn’t enough, brewer Dave Griffiths brought out a young sour cherry ale currently aging in oak barrels. The official release won’t be until next summer but we were treated to a preview of what’s to come. It was very interesting to taste a sour ale at the beginning stages of its life.
For home brewers (and foodies) the staff was extremely patient and enthusiastic when it came to course descriptions, answering questions, and providing information.
Team Ladyface put on a marIt was a stellar dining experi- quee event and added anothence and for the beer geeks er star to L.A. Beer Week! in attendance (which was
L.A. Beer Week
Sausage Wellington
Lobster Bisque
Wrap of sausage with duxelle of bacon, caramelized
Lobster bisque with a garlic herb pastry straw
onion and mushroom
Belgian Golden Young Sour
Saison-Sauvignon
Beer Float Cherry & Callebaut chocolate ice
Chicken Ravioli Jidori chicken and cheese ravioli with roasted ancho chili & orange sauce Ladyface IPA
cream with semi-sweet porter
Lamb Shank & Risotto Oktoberfest beer-braised lamb
reduction drizzle
shank on a bed of white truffle oil
Floated over Picture City Porter
risotto with caramelized onion, currant & Stilton cheese sauce Ladyface Weizenbock
San Diego Beer Week
T
he ten day “week” that makes up the San Diego Beer Week’s series of events is filled with so much participation by San Diego area establishments that creating a plan for what to attend becomes a major endeavor. Coming in from out of town for a couple of days my plan was to maximize the number and variety of events and take full advantage of walking and public transportation opportunities. The journey began on opening night at Extraordinary Desserts. The opportunity for trying beer/dessert pairings doesn’t present itself everyday (at least not for me) and I thought it unique that a dessert shop was participating in a beer week.
the interior offers a combina- Karl Strauss had a full lineup tion of elegance and stunning of events and specials going visuals. on for Beer Week, including $8 (full) growlers. After starting the evening
off with dessert it was on to The next day brought the San Downtown Johnny Brown’s for Diego Brewer’s Guild Festival. their Barrel Aged Night. A tremendous event at Liberty Station. Paying extra for The list of barrel aged ales the early VIP session was an was very impressive and it excellent investment as adwas difficult to decide what to select. My first choice was ditional beer & food options Oaked Yeti from Great Divide, were offered that were not available after the official start which I have wanted to try of the festival.
Hopped Up Warm Apple Pie made with apples caramelized in Stone Brewery's Levitation Ale and served with House Made Ice Cream from Extraordinary Desserts.
Referring to Extraordinary desserts as a dessert shop is an extreme understatement and the wow factor when walking through the front door has an immediate impact.
for a long time but have had a hard time tracking it down. After that it was Einer’s Folly Vanilla Imperial Porter from The Bruery. Both beers were superb but I was feeling a Extraordinary Desserts came up with three San Diego Beer little guilty about not stickWeek inspired creations, all of ing with San Diego brewers. Remembering that I would be which featured an infusion of partaking exclusively in San beer in the process. Diego’s best the next day at In addition to the desserts the Brewer’s Guild Festival the they also offer an extensive guilt was short lived. range of cheese tastings and After the sweet dessert and beer & wine pairings along with an espresso bar. Located heavy beers a hoppier nightcap seemed in order so it was in the Little Italy section of off to Karl Strauss Brewing for San Diego, the outside decor is very stylish and inviting and a pint of their Tower 10 IPA. California Beer & Pizza — Winter 2011 — 8
ies.
Starting off the day with Victory at Sea Imperial Porter from Ballast Point and Hop Suey & Coffee Monster from Pizza Port set an extremely high standard for the rest of the day. Fortunately the rest of the San Diego area brewer’s were strutting their stuff and showed why San Diego is considered one of the world’s finest beer cit-
It was an awesome afternoon with plenty of great beer, food, and room to relax. The large, grassy, lawn provided a perfect atmosphere, and with bands playing throughout the day it was a great place to chill, sample beers, and make new friends. This should be considered a destination event and is definitely worth marking on your calendars. To keep up with all things San Diego Beer Week go to: sdbw.org.
CB&P’s Festival Favorites
Wild Clover Honey Ale from San Marcos Brewing. Very crisp and bright with a hint of honey, perfectly balanced.
Pizza from Luigi’s at the Beach. All the festival pizzas were great and Luigi’s required multiple visits.
Music from Mozzaic. If you like getting your funk on you need to check out this band. They were so tight it was hard to believe it was their first public performance.
San Diego Beer Week (Cont.)
Dave’s Delight from Luigi’s
La Bella Pizza
T
he number of pizza options at the Brewer’s Guild Festival clearly established that San Diego is the Magic Kingdom for beer & pizza aficionados. The pizza is taken as seriously as the beer and the pizza makers at the festival were true artisans. When you have great breweries like Pizza Port also making exceptional pizzas you know that the combination means something significant to the locals. Both the brewers and the pizzaioli showed an extraordinary amount of skill.
Pizza Port
Newport Pizza and Alehouse
For more photos from the L.A. & San Diego Beer Week festivals check out CB&P’s Facebook Page. California Beer & Pizza — Winter 2011 — 10
San Diego Beer Week (Cont.)
Pizza Therapy Albert Grande is The Pizza Promoter and an internet marketer. His website Pizza Therapy (http://pizzatherapy.com) grew out of his passion for pizza. In addition, to Pizza Therapy, Albert has a number of other food related websites and blogs including: Legends of Pizza (http://legendsofpizza.com) Pizza Therapy Blog: (http://pizzatherapy.blogspot.com/), and his personal blog, Internet Marketing, Pizza and Rock and Roll (http://albertgrande.com) You can follow Albert on twitter @pizzatherapy
The True Backstory of Mystic Pizza
I
recently reviewed my favorite Pizza Movies of all time. You can watch the review:
http://pizzatherapy.com/bestpizzamovies.htm. One of the films I mention is Mystic Pizza. Mystic Pizza was somewhat of a cult movie in that it launched the career of Julia Roberts, who had a leading role in the film. Also featured was Anabeth Gish, and Lili Taylor.
cut) on Sunday October, 19, 2008. The story written by Kenton Robinson, was an eye opener.
Taylor (20), tried to buy beer at Mystic Pizza but were turned down because they did not have an ID.
Mystic, itself has a piece of my heart because I grew up and went to high school in Southeastern Connecticut. I recognize where the scenes were filmed. The area is quite beautiful with lots of New England charm.
(“But we’re in the movie,” they explained. John Zelepos, who waited on them, said: “Well I’ll see you on the Big Screen”. They never did get their beer.)
My brother and sister-in-law live in Mystic.
Number of menus stolen each year: 30,000.
The film is less of a pizza movie and more of a coming of age movie analyzing the cultural and female struggles of three high school friends who work at a pizza place. While pizza is featured in the movie, pizza is more of a backdrop for the relationship story. It really is an innocent movie.
I have countless friends who have remained in Southeastern Connecticut. Although I haven’t lived there for many years, I can’t deny it is still part of my life.
And I did enjoy it...
was Ted’s Place. The Zelepos family bought the pizzeria from Ted and changed the name. (“There’s no Ted here. Let’s call it Mystic Pizza.”)
Although, I give Mystic Pizza, an honorable mention, I may have to re-think my position after uncovering an article published in The Day Newspaper (New London, Connecti-
The number of pizzas served during peak Summer hours: 600.
In 1987, there were the three Zelepos who worked there (John, his mother and father) and three waitresses. Now there is a staff of 65. My how things have changed.
But the facts surrounding the The owners of Mystic Pizza film is what really amazed me. never received a penny in Here’s what I learned from compensation for allowing film Kenton’s story: producers to use the name Mystic Pizza. Mystic Pizza’s original name
A 19 year old Julia Roberts, Anabeth Gish (16), and Lili
California Beer & Pizza — Winter 2011 — 12
As a matter of fact John Zelepos, owner of Mystic Pizza, stated: “We let them use our name. We didn’t charge them any money for it. We didn’t think it was going to be big or nothing. We said ‘As long as it
Pizza Therapy (Cont.) at my Connecticut Page at pizzatherapy.com http://pizzatherapy.com/connecticut.htm Of special note is my Abbot’s Lobster in the Rough Video. One of my favorite lobster places of all time, located in Noank, Connecticut, the next town over from Mystic. http://pizzatherapy.com/abbots.htm So if you get a chance, see Mystic Pizza again. And if you haven’t seen it, you are in for a treat!
➥
isn’t a porno movie or nothing Connecticut Tourism Bureau like that’”. created a document, which Originally the producers want- will allow you to visit all of the ed to rent Mystic Pizza for six actual locations used in the months, during the course of movie. It’s a great resource with lots of behind the scenes the filming. The owner said: information. You can downno way. People may forget load the “Mystic Pizza 20th about us in six months. Anniversary Movie Trail” pdf. The producers filmed elsehere: where. http://www.cultureandtourHow is the pizza at Mystic ism.org/cct/lib/cct/film/mysPizza? Some locals and visitic_pizza_movie_trail_-_web. tors claim it really is “A Slice pdf of Heaven”. You can also visit with me as In honor of the 20th Anniver- I explore Southeastern Consary of the film, the State of necticut. Connecticut videos
California Beer & Pizza — Winter 2011 — 13
Interview
A Andrew Wilde
t the L.A. Beer Week Festival I had the chance to meet Andrew Wilde and was immediately impressed with his passion for craft beer and spreading the word about Karl Strauss beers. I thought he would make a great interview and provide some interesting insights. He enthusiastically agreed to be featured and as you will see from the result, Andrew’s job title of Brewery Ambassador fits him well. If you see Andrew at a festival be sure to say hello and allow him to pour a Karl Strauss beer for you.
Can you describe your duties as a brewery ambassador and how you came to obtain the position? My role here at Karl Strauss has changed quite a bit from my early days as an intern. I would have to say my main duty as brand ambassador is to promote positive growth of the craft beer movement through beer education and really just get people excited about what’s happening in the craft beer world. As of recently I’ve been doing quite a bit of work in L.A. promoting our brand and working festivals in an effort to spread the word of Karl up north. Can you provide a little background on Karl Strauss for those who may be unfamiliar with the brewery & restaurants? Karl Strauss was the first craft brewery to open in the city of San Diego in more than 50 years, making us the first craft brewery in the city since prohibition. We were founded in 1989 by two col-
lege grads, Matt Rattner and Chris Cramer. We brew six core beers year-round, including our GABF and WBC gold medal winning Red Trolley Ale. We also brew three seasonal beers, and more than 30 special releases throughout the year. We distribute exclusively in Southern California (and BevMo’s in Northern California). You can find our beers in stores throughout southern California as well as in our six brewery restaurants. How does Karl Strauss bridge the gap between traditional German brewing standards and the current American trends towards heavily hopped or high alcohol beers? When Chris and Matt decided to open a brewery, they called Chris’s “Uncle Karl” to help-Karl just happened to be Master Brewer, Karl Strauss. Karl helped craft the company’s original recipes, including the flagship Amber Lager. In addition to technical brewing skills, Karl instilled a sense of quality and consistency into
California Beer & Pizza — Winter 2011 — 14
the company that still exists today. While Karl himself was German, from the very beginning he promoted creativity and the company has never been a “German” brewery. Karl wanted to brew the most flavorful and quality beer people tasted. Today, Karl is no longer alive but he’s still in our soul. Our brewers have taken his passion for beer and the foundation he laid, to create truly innovative and unique beers. Our core line-up still has many of the original favorites, but there’s a host of other beers that push the envelope, including our Big Barrel Double IPA, Parrot in a Palm Tree Baltic Porter, Conquistador Doppelbock, and a Flander’s Red Ale. Karl Strauss beers are seen throughout Southern California, and particularly the San Diego area. Is California the total area of focus or do the Karl Strauss beers receive wider distribution? There are a few areas up north that you can find our
Interview (Cont.) beers, but for the most part we are distributed exclusively in Southern California. Our focus has been on making sure that wherever we send our beer, it tastes as fresh as it can. Distribution to neighboring states might come in the next few years, but right now we’re focused on brewing beer in So Cal and being a truly local brewery. In situations where there is only one craft beer on a menu, it seems Karl Strauss is often the one. How did the company make inroads into more mainstream markets such as (non-beer centric) restaurants and sports stadiums?
This is true! We do brew quite a variety of different styles. At this moment in time we are pretty dialed in. We bottle six different brews year round, three seasonals, three from our Coastal Reserve series, our holiday beer and our an-
competitions, is it now considered the flagship beer?
Andrew sharing his enthusiasm for craft beer at the LA Beer Week Festival
Can you describe the Karl Strauss philosophy in regards to a business plan or mission statement?
niversary beer. In addition to this we brew one to two different beers every month that can be found exclusively in our Brewery restaurants. We recently installed a new bottling line in 2008 and this has allowed us a lot more flexibility in what we can bottle. It’s hard to imagine that only two years ago, we only had six beers in bottles, and no 22’s! Now we have a year-round line-up, seasonal beer proWhile looking over the web gram, Karl’s Coastal Reserve site I was surprised by the series, Holiday beer, and Anlarge number of beers and niversary beer. In 2011, look styles that Karl Strauss for us to put out a bomber brews. Are there plans every other month, including to bottle and distribute an exciting collaboration in some of the lesser known, the early spring. or currently only on tap, Red Trolley dominates the beers in the future? Red Ale category at beer I think one thing that has played to our advantage is the fact that our beers are so well balanced. Rather than leaning too far on one side of the beer spectrum, we try our best to cover a wide range of styles. I think this has made us very approachable to individuals looking to give craft beer a try.
We are really proud of Red Trolley Ale. It was originally brewed as our first holiday beer in 1989 and its great to see it getting recognition at competitions. Winning gold at both the Great American Beer Festival and the World Beer Cup this year was very exciting for our company—it was the first time we won at either of those competitions. While Red Trolley is one of our best-selling beers, Amber Lager is still our flagship.
We’re really all about the craft. We like to say we take our beer seriously but not ourselves (laughs). Ultimately, I think our goal is to stay true to our Southern California roots, making individuals happier one beer at a time. Can you give some insight into the decision-making process regarding special releases? Are the decisions left to the brewers? The decision-making process is a collaboration between a number of different individuals, most of which are found on the brewing and marketing teams. It’s difficult to say how beers come about because (Continued on Page 22)
California Beer & Pizza — Winter 2011 — 15
Aging Beer Kristina (Twitter.com/hopmonkey) is a digital marketer and social media marketer who believes life and beer should be full of hops and monkeying around. Andy (Twitter.com/brewindie) works as a video game marketer during the day, drinks hoppy beer at night and is an avid music fan always. We are currently enjoying a wide array of craft beer that we cellared last year during the holidays.
T
he most wonderful time of the year is an understatement – the holidays are simply put – incomparable bliss. The clichés, song lyrics and statements of good cheer are too numerous to mention – too abundant to possibly consume or understand in the few months we have to enjoy them. The holiday’s equal excess – and not always in the bloated, consumerist manner… but also excess of positivity, excess time around family and excess reason to enjoy the things we cherish most deeply. Some use the time to catch up on the films they missed that year (not so coincidentally Oscar waits for the true winter doldrums – I argue it’s because he’s too busy knocking back eggnog and chasing the sexy Emmy statuette around the office holiday party). Others spend the time listening to all of the outstanding music to arrive throughout the year (go here for an excellent list: http://www.pastemagazine. com/blogs/lists/2010/12/
Holiday
the-50-best-albums-of-2010. html). And some simply sit on their tail watching the snow pile up outside as the fire crackles peacefully in the hearth. I do all of these things… plus I hoard beer. It started last year when I paid a visit to my favorite local purveyor of all things boozy. I was stocking up on wine, liquor and loads of beer for the season and started a discussion with
California Beer & Pizza — Winter 2011 — 16
Cheers!
the exceedingly friendly and patient shopkeeper. He inspected my cart and sensed I had decent taste – a few choice six packs nestled amongst a bevy of 22oz-ers from across the country. At the time, I felt like I knew a thing or two about beer – in hindsight I realize how limited my knowledge was – and even today, my experience pales in comparison to half the folks I meet on a simple
Aging Beer (Cont.) night out to ChurchKey (top 5 bar in SF… check it out!). Needless to say, I was open-minded and flush with cash and willing to follow the shopkeeper around the store as he loaded my mind with tales of beer fancy and my cart full of the most unusual and exciting bottles I had seen that day. As we went along, he explained that not all of these beers were intended to be consumed this holiday… the cart skidded to a halt and I looked at him… puzzled, like a lemming who reaches the cliffs edge only to realize he’s not sure what he’s doing.
your future, I say!!
That day, I learned a simple fact that has forever changed the way I purchase and consume beer – beer can be aged. This may not be news to you, but at the time I was floored. Much like wine, I learned beer can become increasingly complex and nuanced as the flavors evolve over time. This is not to be confused with the skunky bottle of MGD you found in the back of the fridge (shame on you) – this is about quality beers that by design will stand the test of time and develop new characteristics. The rule of thumb I learned that day is that higher alcohol beers generally age better… although this is not hard and fast – I tend to stick to beers that are circa 10% ABV or more. I also find it helpful to select beers that are dated… it somewhat idiot-proofs the whole process. And when all else fails… ask the capable people in your store to point you to beers that are cellar-worthy. And expect to pay $10+ for a 22oz… $15+ is not out of the ordinary and $20+ is nothing more than a commitment to a good bottle. Invest in
4. Light is similarly dangerous… ask anyone holding a bottle of Rolling Rock…or anything in a green bottle for that matter
Here are my 5 simple rules for storing beer: 1. Buy the right beer – not everything will age well… if you’re confused, step away from the cooler and consult someone who knows 2. Store it upright – this is a hotly contested topic, so do your research – but I’m convinced! 3. Excess heat or cold are bad
5. Have fun and experiment a little
If this is your first year collecting beers… you’ll have a great time picking them out and marveling at your new acquisitions, but you won’t get to enjoy your bounty for another 2-3 years (if not longer). So be sure to pick-up a few extras along the way that are ready to go now… like Port Brewing’s Santa’s Little Helper or Great Divide Yeti Imperial Stout. So my friends – in this joyous time, go forth through the snow and sleet to find refuge in the best beer store in your neighborhood. And spend some time getting to know all of the amazing beers that will be joining you for Christmas 2012 and beyond. Cheers!
California Beer & Pizza — Winter 2011 — 17
Tony’s Darts Away
W
hen I walked into Tony’s Darts Away in Burbank on a chilly, windy December’s eve, there was a hockey game on the TV, the Grateful Dead’s Stella Blue was playing over the sound system, and I saw a line of California taps along the bar. I immediately felt at home and welcome. The bartender was very friendly and it was a great pleasure meeting owner Tony Yanow and GM Paige Reilly, who was kind enough to sit down for a Q & A session over a glass of Pliny the Elder. The interview with Paige follows and hopefully you will get the sense of enthusiasm for craft beer that is projected by Paige and everyone at Tony’s Darts Away.
Can you give us some background information and describe what led you to your position of GM at Tony’s Darts Away?
which turned into a part time job. Then I went on to be their L.A. Sales & Marketing rep.
I graduated from USC and I was planning to go to grad school for Postsecondary Education but I ended up going back to New York and asking my mother, “what should I do, I have no direction?” Her response was, “Well, you really like beer.” I had lived in Prague for a little while and I came to appreciate their beer culture, it wasn’t just an alcoholic beverage, it was a part of their families and everyday lives. I started doing some research in America and saw there was something similar here so I started delving into it. I went to work as an intern for Smaltz Brewing Company; they make the Coney Island and HeBrew Beers, and did internet marketing for them,
Paige Reilly GM Tony’s Darts Away I also worked as a server for Karl Strauss at Universal City and their beer training was quite intense. From there I started working at Blue Palms Brewhouse in Hollywood. I worked there for about a year and was constantly trying beers and taking notes in my notebook. My other big influence is that I’ve gotten friend-
California Beer & Pizza — Winter 2011 — 18
ly with Dr. Bill (Sysak) from Stone Brewing. He has been a phenomenal influence on me. Brian at Blue Palms and Dr. Bill have definitely been my two biggest beer influences. I’m working on preparing for the cicerone exam but with running this place it’s hard to find the time. I met Tony and had a conversation with him at a beer event and he told me of his plans with Tony’s Darts Away and we discussed my potential involvement, then I received a text message from him that said; “We got our liquor license, either you’re in or you’re out, if you’re in, quit your job today.” On March 1st I started with Tony’s and we opened on April 12, 2010, and we’ve only been closed one day since we opened, that was the 4th of July. It’s been a whirlwind but we’re excited about the
Tony’s Darts Away (Cont.) prospect of building a second place in Echo Park on Sunset, just west of Alvarado, named Mohawk Bend and it is set to open early next year. That place is going to be a lot bigger, 250-300 seats, live music, a private back room, an aging room, and a kitchen with a wood burning pizza oven.
Environmental impact seems very important here, can you comment on how that philosophy came into being?
California and we just don’t see a need to go anywhere else.
either grown or produced in
We’re really big on trying to
Do we think that there are other good brewers outside Sure, the decisions we made of California? Of course, we regarding running this place drink them all the time and are based on us being very when we go outside of Califorenvironmentally conscious, nia we refuse to drink Califorand what’s surprising is that nia beers. But here, we would it’s not that hard to do. It’s as rather educate our customers simple as; we’re a no-bottle about what our own state is bar, we don’t use small bottles offering and help our state’s What is the history of Toeconomy out that way. ny’s Darts Away? Was the for our food. We think that beer is better on tap, so why name held over from the even have bottles? Being an previous owner? all California beer bar we have The vegan sausages are It’s been Tony’s Darts Away a prominent part of the a smaller carbon footprint. since 1978 and before that it menu, what inspired that? The beer is not traveling as was an illegal gambling place far and it’s fresher. It’s going That fact that Tony said, “I’m but it was legitimized in 1978 to be better for you to drink vegan and I have to be able and it was owned by a guy to eat in my own pub.” The and we can give it to you for named Tony. He died around cheaper because of less ship- other reason, and more of the 1998 and left it to his daugh- ping costs. philosophy behind it, is that ter Maria and she tried very people think of vegan as a We try to be as environmenhard to keep it going but she tally conscious as possible and sub-category of food, but vegended up selling it to a guy an food can feed everybody, named Daniel and he tried to it’s surprising just how easy anyone with a food issues can that is, it takes a very small keep the name Darts Away amount of effort. When you’re eat vegan. Rather than exand painted over Tony’s on clude people we said; we want the sign but you could still see ordering supplies it’s as easy to include everybody and so as checking the recyclable it through the paint. It was the only thing on our menu box on the order form. Some basically a dive bar for about that actually say’s vegan on it people won’t take that extra four years, bottles of Miller, step of just checking the right is the vegan sausage. About Coors, Bud. 3/4 of the rest of our menu box or checking a label. Our Then Tony (Yanow) found it is vegan but nobody thinks attitude is; let’s just take the and kind of fell in love with extra 30 seconds and it will be about it because it doesn’t say it and said, “Yup it’s exactly it. We would rather everyone so valuable to ourselves, to what I want.” He took it over our customers, and to the en- be able to eat everything rathand after cleaning it really vironment. Another big thing er than make sub-sections for well we’ve tried to keep as with us is that we try to be all certain people. We don’t want close to the original as possi- California. In addition to the to categorize anybody and it’s ble, but some of the paneling beer we try to order everysurprising how many people has fallen off the walls. We’ve thing we need from California. enjoy the vegan sausages tried to mimic the original the That’s pretty easy as well, when they never thought that best we could. almost everything we need is they would. California Beer & Pizza — Winter 2011 — 19
Tony’s Darts Away (Cont.) surprise people, we try to surprise them with our environmental stance, we try to surprised them with our California stance, and we try to surprise them with the fact that we have no large, macro beers in our bar, we have our vegan menu, we have our wine in steel drums rather than in bottles, we’re mostly trying to surprise people by saying, “you thought you couldn’t do this, well guess what, you can.” Our philosophy in general is to get people to think about what they are eating and drinking rather than just giving them something to eat or drink.
a very cool, new thing to be involved with and we’re very excited already about next year.
L.A. Beer Week was just crazy because we’re very new, but two months ago we were even newer so that was a crazy time. We put on our largest event at the bar, I put on a 19 tap Stone event. Dr. Bill came along with Stone’s national head of sales, the bar was filled with people, and at about 2:00 p.m. the gas line popped and we were leaking gas and couldn’t figure out where from, and the event was supposed to start at 6:00. It took me, Brian from Blue Palms, a Stone rep Can you share your experi- and the gas guy until 6:24 to ences from being involved find the leak. It was the biggest event of my life and we with the organization of had no way to serve the beer. the Vegan Beer Fest and We finally found the leak and L.A. Beer Week? McGyvered it and it ended up The Vegan Beer Fest was being a lot of fun, the crowd the idea of Tony, the owner was amazing. of The Roxy (a famous L.A. Personally, I got to be innightclub) and Quarry Girl volved on the board for L.A. (an L.A. based vegan blogBeer Week, and I got to be a ger). I came in and got inpart of brewing the commuvolved and put my spin on the beer side of it and we had nity beer at Eagle Rock which five all vegan-member bands, was really fun. The Eagle Rock guys are incredible about 20 breweries, and five all vegan food trucks. It was people and I’d never brewed really exciting how these sub- on a commercial system like that before, a little bit at Karl cultures crossed over; from Strauss but never something music, to foodies, to beer that large, and to be able to snobs, and everyone in bedo that and have a say in tween. We were very happy with our ticket sales, we were how the beer was going to be very happy with how it turned designed, what style it was out. Everyone that came gave and how it was going to be us really good reviews. It was hopped, that an experience. California Beer & Pizza — Winter 2011 — 20
To say that I really helped out and then to see the beer served in our bar was really cool! Can you explain your association with the Honest Pint Project? Honest Pint is a program that started in Oregon and it say’s that if you order a pint of beer you are going to get a pint of beer, so our glasses are 19 3/4 ounces and we fill 16 ounces of beer, which leaves room for a nice size head, but also something that’s very important is allowing some breathing room. So when we pull a pint we have a full pint, plus head, plus breathing room. It’s something that surprised a lot of people. Thinking about what you’re getting, thinking about the value and gratification that we want to give you. We want to give people full flavor, and a full beer while they’re here. You send in your plan to the Honest Pint organization and they say yeah or nay to your request to join. We are lucky enough to be in the club, they liked our ideas and our philosophy. Can you share some of your experiences at Sierra Nevada Beer Camp? It was such an honor to go, we were with nine other people, the owners of Verdugo Bar and Surly Goat, and we were with the owners of a bar
Tony’s Darts Away (Cont.) in Palo Alto called The Rose and Crown. We decided beforehand that we wanted to brew a hopped-up black lager and I went up there expecting to be wooed by this corporate company but they are the exact opposite. Everything they do is so focused on quality. They have their own 300 acre grain farm. They have a couple of acres where they grow hops and they have their own vegetable garden for the restaurant. They even grow their own flowers for the flowers in the restaurant. I mean talk about an amazing place, they have their own water treatment plant. All of these things are so incredible, and beyond that they are so technologically advanced. The system is automated and master brewers push buttons, not in a we don’t care way, but in a way that allows them to completely focus on quality control. We got to brew in test
batches, which is a ten barrel system. We brewed three 10-barrel batches. These guys have been passionate about beer for over 30 years now and they’re just as passionate as when they started. Over the next two days of brewing (owner) Ken Grossman was walking around the brewery, not with our group, but we could see him constantly checking on things. It was so cool to see that a company in California could get so large, and get so famous, and not sacrifice anything when it comes to quality. It was fascinating! In addition to the second location, what does the future hold for Tony’s Darts Away? We would love to open a third location, another small place, that obviously won’t be happening this year, we don’t
want to be a franchise but we do want to expand, maybe a brew pub. We’d love to brew, Tony is a home brewer, we’d love to be able to fill people’s growlers, that would be really awesome! We want to be sure that we are always maintaining the current quality standards that our guests expect. Do you have a favorite beer/pizza combination? Recently I was at Pizza Port Carlsbad and was having their vegetarian pizza with a Plant to Pint and it was phenomenal, I was in heaven. Then I saw Tomme Arthur (Pizza Port/Lost Abbey owner/brewer) and he said; “what are you doing here?” I said, “I came for Plant to Pint,” and he said, “that’s why I’m here too.” The Pizza Port pizza with the Plant to Pint was an amazing pizza & beer experience for sure!”
Keep in Touch With Tony’s Darts Away on Craft beer gave me a direction in life, a passion, something to be a part of, when I didn’t really feel like I had anything to be a part of. If I can do that for someone else, I’d be satisfied, that is definitely my goal. Paige Reilly
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Interview - Andrew Wilde (Cont.) (Continued from Page 15)
Karl Strauss Links
Web One of our core values as a company is to care for our Brews community and the environment and beach to brewery Beach to Brewery allows us to give back to our local chapter of the Surfrider Twitter Foundation. Proceeds from Beach to Brewery is a mar- Beach to Brewery are donated quee event on the Karl Facebook towards aiding their cause Straus calendar. Can you and to date we have raised tell us about it and Karl more than $80,000 for our lohave events ranging from Strauss’ relationship with cal chapter. beer & tapas pairings at KnB the Surfrider Foundation? cellars to a special SDBW Beach to Brewery is held stout brewed with star anise San Diego Beer week is every year on the second just for Beer Week. Aside coming up and there is Saturday in May at our main from all the great happenings a lot going on with Karl brewery here in Pacific Beach. Strauss; Sunday brunches, we’re hosting, there will be It’s a full day of music, food, over 300 events throughout beer flights, and a special and of course beer! We get beer being brewed just for the week all over San Diego. hundreds of people to ride beer week. Are you exSDBW is a great opportutheir bikes from the beach to cited? nity to showcase San Diego’s our brewery, we have great local bands play, and this year We’re stoked! San Diego Beer amazing brewing scene and we had 21 beers for 21 years. Week is one of the last major we’re really excited to be part We love to have people out festivals before the year ends of it. If you haven’t been down to San Diego to check to the brewery to see where and there is so much going out the craft beer scene, there the beer is made, and remind on. This is only the second couldn’t be a better time. people that there is a brewery year for SDBW and we’re reright here in Pacific Beach. ally proud to be involved. We it happens differently from time to time. Ultimately, it all comes down to a creative idea and from there things take flight.
What’s Happening on Facebook? • Check out the L.A. Area Beer Adventures Facebook Group Page to keep up with the latest plans for meeting at beer destinations around Southern California. • If you’d like CB&P to promote your beer and/or pizza enthusiast group send an email with the info about your club/group. • What were your best “Wow!” beer and pizza moments of 2010? Not your tried and true goto’s but the ones that surprised you. Add your best of 2010 experiences on the CB&P Facebook Fans Page.
California Beer & Pizza — Winter 2011 — 22