El Segundo Brewing

They are not. No Nuclear PP and no BA Crude fills.

 

On a side note, if you have good timing Stone Cold Steve Austin may be there and just may buy the place a round like he did on Saturday.

 

Did I see that Broken Skull is now available in cans?

 

indeed

 

Only at the brewery?

 

not sure on that. but that's where i got some

only downside is no dates (unless i missed them) unlike their bottles. the cans i got last weekend are tasting great though and i've already sent some to out of state friends

 

@Black_Rider A little more info please. 4 or 6 packs? $? And yes it would be nice to see freshness dates on the can. Thanks.

 

yeah, they are 4 packs

 

Yeah I'm tired of LA breweries doing nothing but bombers period.. somebody needs to branch out. I'm a six pack purchaser myself

 

I can't imagine six packs being that big on the radar. The mobile canning unit in the 16oz 4pack seems to be the new normal.

 

4 or 6 packs......12oz or 16oz.......doesn't matter. As long as it's canned (or bottled). These days I'm really digging on the cans. Stays fresher longer. Some of the local brewery's are jumping onboard. But we need more.

 

guess we're going to see more and more of these


(from recent email)

Wayward IPA - our exploration of the HAZE
For anyone who has been paying attention, IPA's have become decidedly hazy over the past few years, at least in some circles. Here at ESBC we set out to make hugely aromatic, bright, fruit forward IPA's with heaps of new wave hops. We do this with minimal kettle additions, and truly excessive dry-hopping.

There is a lot of controversy in the IPA brewing world going on right now. I have attended two events in the just the past couple months alone where the topic of hazy IPA was being hotly debated.

Is it IPA?
Should we call it something else?
Is it just lazy brewing?
Are old stick in the mud breweries missing the point?

A little back story here, for those unaware... the "NE Style IPA" has emerged as a sub-style, some would accredit to the Alchemist's Heady Topper - which ascended the ranks of Beer Advocate and took the number one spot for a length of time. Since then we have seen breweries like Tree House, Trillium, Tired Hands, Other Half, and recently LA's own Monkish brewing step into this sub-style and make their own interpretations. The idea (as we understand it) is essentially to brew beers with malt bills heavy on wheat, oat, and rye with low or no early kettle additions, and heavy doses of fruit forward hops. With this process and recipe, you end up with a product that is smooth, has little bitterness, ample residual sweetness and HUGE hoppy-fruity character. The resulting haze is a combination of malt bill and yeast selection (notably the Conrad strain which apparently will not drop out).

West Coast IPA brewers take one look at these hazy monsters and call FOUL!
Admittedly, so did I. Yeast left in suspension will do several things. First, it clouds the character of the hop aromas and makes a more "muddled" flavor. Second, it drastically reduces the shelf life of these products, because as yeast dies in the beer, it starts producing some nasty flavors. These are real concerns about product quality, and many brewers fear the damaging of the IPA brand. Many of these beers can be quality products, but it does leave a lot of room for sub-standard options to end up in the drinkers glass. Additionally, there is the conversation to be had about style - and what that means to the brewer and the consumer. If you order an IPA in San Diego and one of these "NE IPA's" shows up in your glass... are you getting what you bargained for?

All this being said - we have had a few of these beers that are real standouts! Super fresh, these hop monsters explode out of the glass with fruit character even we are blown away by. So... we decided that this "style" was too much at the forefront of the IPA brewing world for us not to explore and make some sort of comment. Thus started the Wayward IPA project. Our first version was pretty much as clear as our normal lineup and bitterness was certainly too high. Version two taps today... so come on down and have a taste.

We think there is a line somewhere between chunky and brilliantly clear - and we are going to waywardly have a look for where it lies. Hope you'll join us and let us know what you think. "

 

I give them credit for not using the word juicy

 

wayward needs a bit more work still but their 2014 ba crude is awesome

 

blows me away that that's still on tap

 

that's one sexy looking bottle

 

Ohhhhhh!

I have been waiting for this.

Haven't been able to take it home since they did growler fills a few years back.

I have one question.

When?

 

Currently sipping on my second pour of bba Standard Crude that was tapped today at Southland Beer in ktown and considering getting a third.. So friggin good, my dudes

 

That's so funny. I struck up a conversation with an older couple at Monkish yesterday and we got to talking about local breweries and I brought up ESBC. I said they were mostly known for hoppy beers but they do a BBA stout that is amazing and if they ever finally bottled it, people would go nuts.

Long story short, you can thank me for this. You're welcome.