CALIFORNIA | LOCAL
January 21, 1985
Polly Browder's letter (Jan. 12) regarding the proper preparation of tea is correct in most respects but with some important omissions. She overlooked mentioning the first step before pouring boiling water over the tea, and that is that the empty teapot must first be rinsed with boiling water. Tea is added, one teaspoon for each cup and one more for the pot. The pot (I prefer a crockery pot to the finest silver one) is covered with a cozy and allowed to steep. The first cup (I also like to rinse the empty teacup with boiling water)
July 13, 1992 |
It's enough to make Pyotr Smirnov turn in his grave. A century after the death of the great vodka entrepreneur, one of his descendants is fighting a U.S. firm for the right to sell Russia's favorite spirit under his name. "I'm the direct descendant of Pyotr Smirnov through the male line, and I have documentary proof," said Boris Smirnov, who plans to start making vodka according to what he says is a traditional family recipe in the next two months.
March 18, 2011
Angel City Brewing Where: 216 S. Alameda St., L.A. When: Opening parties happen Friday, 5 p.m. to 1 a.m.; Saturday 12 p.m. to 1 a.m.; Sunday 2 p.m. to 1 a.m. Regular hours for the brewery, bar and store will be Wednesdays through Sundays 4 p.m. to 1 a.m. Price: Beer, $5 a pint. Contact: (213) 622-1261; http://www.angelcitybrewing.com
February 4, 2010
When the weather's cool, people gravitate to rich, malty ales, and they tend to think of the dark stuff, like stout or porter. Here's another way to go. Curieux is made in the style of a Belgian tripel ale, and it's aged for eight weeks in used bourbon barrels before being bottled on the yeast. This particular batch was bottled in July. One thing this means is that it's highly carbonated -- note the Champagne-style cork. Another is that it's cloudy with yeast, as it's unfiltered.
January 6, 2010
We're getting used to spices in beer, such as the coriander in Belgian witbier and the fruitcake spices in Christmas ales. This one makes a quite different choice, ginger and fennel, along with the dash of orange peel that's been showing up in a lot of ales. But here's the thing: It's not an ale -- it's a crisp lager, so the spices are out there on their own, not supported by the forgiving musk of ale flavors. So it has a straw-yellow color with a moderate head and a grassy (three kinds of hops in there)
April 6, 2012
Rock & Brews Where: 143 Main St., El Segundo When: 11 a.m. to 11 p.m. daily Price: Starters, $5.95 to $9.95; pizza, $9.95 to $19.95; sandwiches, $8.95 to $10.95 Info: (310) 615-9890; http://www.rockandbrews.com
September 16, 2009 |
Santa Barbara's Telegraph Brewing is the epitome of the eager, experimental microbrewery, enthusiastic about local ingredients and unfamiliar techniques. Its 19th century version of porter will shock most people by being tart. However, its flagship brew, California Ale, is totally accessible. It's a mouth-filling beer, unfiltered, fairly hoppy and rather malty with a subtle citrus note. Perhaps because it's sealed with a cork, a la Champagne, some people seem to think of it as a French saison , but I'd call it just a great big amber ale. Coppery in color with a huge white head, it's a little earthy on the palate with some sweetness showing up late.