Beachwood BBQ & Brewing
Active Beers: 97
Beer Ratings: 2,142
Beer Avg: 3.95
Taps: 36 / Bottles:
Cask: Y / Beer-to-Go: Y
Ratings: 98 | Reviews: 40 | Display Reviews Only:
Reviews by slander:
4.43/5 rDev -3.5%
vibe: 4 | quality: 5 | service: 4 | selection: 4.5 | food: 4 | $$
Parked, like, right there (pointing), a stone’s throw from this place in a strip of plaza, some. Funny, this neighborhood seems strikingly familiar (as if we were hereabouts last night around the corner; that which makes for a good one-two revue). Plenty of time on our hands just now, but decided to bag elsewhere and just set up; do the time at Beachwood while waiting for that kid sister of mine, hours away from arrival she be...
Decently sized “L” shaped wood bar with corrugated framed pieces on a wood panel base and a foot box, seating for 16 on leather chairs. Large windows behind the bar offering brew room views, and the barback counter below holding 3 raised “T” towers of 12 each in a long low run. Some of the tap handles are random trophy heads; others are just wood blocks, some carved. Glassware behind the taps countered and shelved below. Handpump on the end; dead, as are most in SoCal post the Real Ale festival in Carlsbad.
House taps listed lining above and a slat pegboard to the left listing guest taps. There’s a panel there with gauges that I can only assume show levels of keggage. They call it the “Flux capacitor’, as I would, too. I think it takes (like) 1.21GW, apparently, it regulates pressure for each keg. A single flat in the far corner of the bar, and BBQ sauces racked to the right of the windows.
The walls are a pale blue, and no, we’re not arguing whether it’s sea foam or robin’s egg, why would you say that? Logo house prints and a trio of cow, beer, & pig ‘sum of the parts’ pieces, and some vintage black & white beery prints down on the far end. Slab cement floorings and grayish ceiling with some coral end pieces with drop lamps at both ends. Exposed duct work, drop bulb in a bowl lighting along the bar and suction cup lamps elsewhere.
On the far end of the bar, a dozen shorty tables, some pushed together and the ones to the rear sharing common benchage and views of outside somethings. The other end of the room holds 4 booths and 3 shorty tables. Halfway in between, 3 garbage doors of panel glass, fronting a pair of 2 seaters each, and the out front seating pen; partially awned, holding 20 square red metal tables solo, in twos, trees, or more. Wood benchings along the perimeters, heat lamps, and planterings on the outside ends.
10 house beers (Foam Top Cream Ale, nice Kolschy goodness; Tart Simpson, a Berliner, pleasant tartness, not too sour, refreshing; El Verano Saison, local sage honey, a lovely Saison; 3rd Dimension Tripel, 9.5%, a big beer, Belgian sweety, finishes dry dry; Breaker Pale Ale, Columbus, Centennial, & Cascade, solid Pale Ale; Forever Bitter, nicely balanced, good malt backbone, an excellent bitter; Knucklehead Red, caramel & toffee, a deep red; Pole Position West Coast IPA, Chinook, Columbus, Simcoe, & Summit, a great IPA; Hop Ninja West Coast Imperial IPA, a mere 8.9%, not overly sickly sweet, Simcoe, Amarillo, & Columbus; Kilgore American Stout, roasty, awesome, bitter, chocolate, coffee). Foam Top Cream Ale, Forever Bitter, Knucklehead Red, Pole Position West Coast IPA, & Kilgore American Stout were the best of the lot, but really, there was no suck in the mix. The beers here are simply very good. We started with everything was pint & sampler, and now we’re in shorty mode.
+25 guest taps (‘cause a brewpub needs that), roughly 3/4 of them American craft, mostly Cali offerings, with a few out of regionals. The other 1/4 are imports, and for some reason, the house Beachwood Kilgore American Stout (nitro) is in this mix. Now, maybe it’s me but with what they do for house beers, I don’t feel like they need guest taps, let alone 2 dozen of them. So, the bottled list of 40 selections (1/3 or so Belgian, another 1/3 US craft, and the rest beers of the world) may just be overkill unnecessary. I just don’t see the point of it. And some of them bitches are pricey pricey, too. I’m just a-sayin’.
We will need to food then. Started with some apps; Ben, the Lena’s famous fried pickles (dill) and I, the blackened albacore sashimi, which was quite nice. For entrees, Ben hit the tater tot casserole (duck gravy of madness, I lifted some from his plate) and as I had been contemplating the Que, gone ‘et the baby back rib (damn good)/salmon (had some kind of apricot chutney of didn’t suck on it) combo. Choice of sides, I opted for cayenne & honey glazed carrots (slivered, very very good) and the tangy slaw (solid), and was dealt a cranberry cornbread bonus. 4 sauces jarred in a rack tableside; spicy, sweet, mustard, & vinegar to mess with. All was well.
Brewer Julian dropped by to visit (hey, man). Good news, the Red Sox are getting hammered. I just texted Phil to remind him so, ‘cause I’m a good friend. Great house shirt reads “If a cow is in a coma, does that make it a vegetable?” Good food, very good beer. I approve.
10-14-2012 15:28:15 | More by slander
More User Reviews:
Beachwood BBQ & Brewing in Long Beach, CA
100 out of 100 based on 98 ratings.