What's great in wine, beer, fine dining,
places to stay, & places to visit
in California State

From left, Lindsay and Casey Hawkins, owners of Southgate Brewing Company and brewmaster Rick Boucke, toast the success of their new Oakhurst brewpub. Beer lovers have a new place to try just outside of Yosemite National Park. Southgate Brewing Company opened their doors in Oakhurst—about 15 minutes south of Yosemite--just prior to the start of the Memorial Day Holiday weekend and so far, the public has loved the new microbrewery and restaurant. Owner Casey Hawkins said it’s his staff’s attention to service and detail that has helped them gain a quick following. “We have a knowledgeable, dynamic team that delivers…
With a casual, relaxed atmosphere and locals who take good beer seriously without taking themselves too seriously, San Diego is the perfect place to escape for a libation vacation. Industry innovators like Karl Strauss and Stone Brewing make their homes in San Diego, and the region boasts an enviable number of award-winning breweries and a wide variety of pubs and restaurants catering to those who enjoy unique, locally crafted beers. The following are some of the outstanding places where visitors can discover for themselves why beer lovers are flocking to the region's burgeoning craft brew scene. The Great American Beer…
by Dan Clarke The sign out front reads “100 beers.” I've never made it an issue to demand a count. To me it doesn't matter as The Shack easily has the best selection of beers in town. It also has the most knowledgeable clientele. It's an unpretentious establishment, but not as down-market as the name might imply. Under an earlier ownership, it was known as “the Sub Shack,” so the current identity is an evolution. Friends who attended nearby Kit Carson Junior High in the 1950's remember hanging out at this same spot, though their drinks were likely root beers.…
by Dan Clarke   What a waste. A loss to humanity, one of us said as we sat at the bar watching all that foam going down the drain. Of course, it's the nature of things that Guinness Stout must be poured slowly. It throws that wonderful, creamy head and must settle down a bit before the bartender tops it off with a second shot from the tap. Invariably some of the foam is lost as it's swept off the top to accelerate this process. But the foam is still beer, however oxygenated. And it seemed a shame to waste…
Page 4 of 4

Copyright © 2005 - 2021. Taste California Travel. All rights reserved. | Phoenix Website Design by CitrusKiwi