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July 1, 2011 @ 10:00 am

To note every L.A.-area bar or restaurant that has added craft beer to its tap list or bottle menu in the last 35 years would require a tome, and to mention every failed brewpub would defeat the purpose. Our mission is to plot — in the clearest way possible — the overall growth and trajectory of the craft beer movement in L.A. through the rise (and fall) of key bars, restaurants and breweries.

Thus, the establishments listed here are those we feel have had the most profound impact on the movement, mark an important milestone (or setback) for craft beer in L.A., best illustrate where the movement has been, or seem to point to where it is going. We’ve also split the timeline into two distinct periods — B.V. (Before Verdugo) and A.V. (After Verdugo) — as Glassell Park’s Verdugo Bar was the first modern craft beer bar (i.e. not a brewpub or gastropub) to appear within L.A. city limits. Verdugo Bar’s arrival marked the moment when the movement became a trend, and the trend became a revolution. If you feel we have overlooked anything important, let us know in the comments section.

–Steven Armstrong

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-Ambrosia, oranges, coconut cream paired with Taps Belgian White Wit

*It was so delicious I forgot to take a picture of it…hence the empty plate.

-Pulled heirloom pork, lexington red slaw and hushpuppies paired with Cismontane Casked Citizen steam beer

- Buttermilk fried chicken, corn and fava succotash, green tomato jam paired with Cismontane/Taps Saison

- Shrimp & Grits, country ham-braised collard greens paired with Taps Bier de Garde

- Pecan pie, vanilla whipped cream, salted caramel ice cream paired with Cismontane American Double Stout

Although they were all exceptional dishes, I enjoyed the Ambrosia salad and Pulled heirloom pork the most. The Ambrosia seems like such a simple dish, but the coconut cream and hint of sea salt really brought everything together. Paired with the Taps Wit it was something I really wish I could recreate at home. The heirloom pork was expertly seasoned and the lexington red slaw was bold and spicy. I had the casked Citizen steam beer prior to tasting the pork dish and really found myself loving the creamy texture and subdued hop aroma and bite. After eating the spicy slaw and pork the beer had completely changed. I found myself tasting more Northern Brewer with an augmented aroma and bite. This is a good thing. It’s really amazing how food can transform beer and beer can transform food.

I feel like this sort of forum makes for a very personal experience. You get to enjoy your courses with your table/group in addition to receiving individual attention from the brewers and chef. Honestly, these events are fun and educational. Not only are you sampling some of the best local food and beer in the area, but you are also learning about pairings and discovering new flavors that you may not have known about before. Jessica Christensen did an excellent job modifying her favorite Southern comfort foods into full-fledged gourmet masterpieces. Cismontane & Taps, like Eagle Rock at the previous dinner, have great beer that works so well in a forum like this. If you are in the Culver City area you should definitely check out City Tavern, and if you are in Brea or Rancho Santa Margarita you should check out Taps Fish House & Cismontane. Cheers!

http://www.cismontanebrewing.com

http://www.tapsfishhouse.com/brea/

http://citytavernculvercity.com/

-Kip B.

Co-Founder:

Los Angeles Ale Works™

Founder/Contributor/

Web Master:

Bierkast™

Update – June 28, 2011

John and I went back to City Tavern for a business meeting on Tuesday. The place was hoppin’! It’s good to see a new place like this so busy. Jessica Christensen, chef de cusine, and Matt Meiers, General Manager, have really put together something special. We looked over our beer manufacturing projections while enjoying some awesome craft beer and brew burgers. Can’t wait to go back.
Wednesday, June 29, 2011

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