Beachwood Blendery

Living and working so close to Beachwood is one of the main reasons I stopped beer trading. Why pay for all that shipping when I got the good stuff right here at home?

 

Yup

 

so stoked for this

A quick question since I am not too knowledgeable about the making of beer (especially sours)-- LA Weekly has an article about this stating "owner Gabe Gordon and his team (including brewmaster Julian Shrago and barrelmaster Ryan Fields, formerly of Lost Abbey and Pizza Port San Clemente) will, through a series of guesses and checks, attempt to recreate authentic Belgian lambic and gueuze beers for the first time in the United States."

What are the differences between the Belgian and American ones? What would they do different than, let's say, Russian River or the Bruery to better replicate what goes on in Belgium?

 

the fact that they're creating a humidity and temperature controlled environment to mimic the day-to-day climate of the senne valley says it all pretty much

 

If I'm not mistaken Gabe Gordon is the BBQ part of this operation and the evil genius is Julian Shrago? FYI the deep fried pickles kick ass.

 

Yup. There's actually a really interesting interview with Gabe in BeerPaperLA that came out earlier this year I think... he's a fully trained chef in molecular gastronomy but wanted to open a simple BBQ restaurant in Seal Beach

 

My understanding is that Julian isn't very involved and it's Ryan who is running everything for Gabe on the Blendery side. Julian's isn't really into the sour thing as far as I know.

 

This sounds like quite the undertaking. Can't wait to try the results. Beachwood always seems way underhyped in my opinion but maybe this will finally flip the switch.

 

I'm not sure if they are really underhyped. I personally never even visited, because of the stories of being super crowded all the times and bottles not being available to go. Unless it's just a a product of my imagination.

 

Seal Beach Beachwood is almost always crowded, and while Long Beach draws a crowd, there's more space. So unless if there is an event going on, it usually isn't too bad

 

I mean "underhyped" just in terms of people up here in Northern California considering them to be one of the better breweries in the state. My perception is that they get slept on a bit up here, but maybe it's me. I've never seen it "crowded" there either. Granted I am usually there the day after Thanksgiving

 

Like any brewery, it just depends on when you go. As was already mentioned, Seal Beach is usually pretty crowded but I've never had an issue finding a spot at Long Beach.

 

I don't even bother with seal beach. LBC all the way and unless it's an event, it's always been pretty easy to get a seat at the bar or a table for dining.

 

I visited Beachwood Long Beach for the first time ever on the Sunday before Veteran's Day. Heading there I thought it was gonna be crazy but we walked right in and got a table easily. Everyone must've of been too tired from 3 Fonteinen/Hill Farmstead/Cantillon extravaganza.

 

Hey everyone,
We did not tell LA Weekly that we were going to be the first brewery in America to try and replicate Belgian lambic and gueuze, and actually asked them not to say that. We are extremely grateful to all of the breweries that have paved the way for us, and created a niche for this style of beer. We are merely trying to add to the greater knowledge, quantify and record lots of data, and get as close to original lambic and gueuze as we can.

 

Make them like this: http://www.beeradvocate.com/beer/profile/2216/79387/

Just you know...local, easier to find...and not a $30+ pricetag per bottle. kthx.

 

Maybe it's cause I go on random weekday evenings, but I've never had an issue getting a seat at the bar or a table

 

I would be stoked if the did the cork and cap combo on bottles like cantillon! making them cellerable for decades.

 

That would be amazing, YES!