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
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.
June 7, 2009 |
It's 7 on a Sunday night in the Haight. Outside the Magnolia Gastropub & Brewery a few ghosts from the '60s occasionally glide by, but inside the food is contemporary -- whole roasted quail and moules frites on the menu -- despite the old wood bar, stained walls and worn tile floor. It was the fifth night of a weeklong trip with Steve Dollar, a friend of 25 years, who wanted to travel Highway 1 from near Santa Barbara to where it ends at the edge of the Humboldt County redwoods.
July 11, 1998 |
One of the most tragic and disturbing moments of American history can soon be yours to watch and review in your own home. Next week, the public will be able to purchase for the first time on video an authorized, newly restored copy of one of this century's most infamous film sequences, the home movie footage of President John F. Kennedy's assassination. "Image of an Assassination: A New Look at the Zapruder Film," which will retail for $19.
June 29, 1985 |
Nineteen Chinese died and seven were critically ill in China's Sichuan province from drinking a potent liquor illegally made with industrial alcohol, the Workers Daily newspaper reported Friday.
February 25, 1996
As a spokesperson for Starbucks Coffee, I'd like to clear up one matter ("Starbucks Brew," by Evelyn Sheinkopf, So SoCal, Jan 14). A "wet" cappuccino is one made with more steamed milk than foam, and a "dry" one would be made with more foam than steamed milk. Both are made with the same amount of espresso. And for sure, this information can be filed under Facts You Thought You Never Needed to Know. Jeff Smith West Los Angeles
October 11, 1998 |
Michael Bowe, tall and lean with dark hair and Kelly green eyes that hint at his Irish heritage, sits at a swank Westside bistro's bar, a half-drained pint of his Angel City Ale before him. He visits tables of beer lovers quaffing glasses of the amber-colored ale as part of his so-called "meet-the-brewer deal." "I'm really pushing the local angle," says the Culver City-based microbrewer.
July 19, 1995 |
To brew beer at home, you need the ingredients of your choice, a big pot to put them in, a flame to cook it all up, and in the end, empty bottles to fill. Most home brewers start off with a malt extract, either in syrup or dry form; this is added to 2 1/2 gallons of water and boiled for a minimum of half an hour in a restaurant-size pot. A stainless steel or enamel pot is recommended because it doesn't affect the flavor of the beer.