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

Pale 31Firestone Pale 31 Picmonkey

 

Producer: Firestone Walker Brewing Co.

Location: Paso Robles, California

Style: California Style Pale Ale

Alcohol: 4.9%

IBUs: 38

Serving type: 12 oz. bottles and draft

Availability: Widely distributed in the Far West, also in Colorado, Arizona and in the Chicago area.

 

 

Appearance: Deep golden amber. Not many bubbles.

Aroma: floral, malty.

Taste: Easy-drinking, malty, refreshing.

Food Affinity: Split pea soup, topped with some crispy crumbled bacon and a slice of brown bread.

General Background: Firestone produces an array of beer styles. The “Pale 31” name of this one relates to California being the 31st state admitted to the Union.

 

mug of Dan  Picmonkey

 

--Pale 31 reviewed by Dan Clarke, a writer and editor in Sacramento, California who has happy memories of pale ales experienced in Britain years ago.

Anchor Steam BeerAnchor Steam Beer bottle and glass Picmonkey

 

Producer: Anchor Brewing

Location: San Francisco, California

Style: A hybrid lager/ale*

Alcohol: 4.9%

IBUs: 32

Serving type: 12 oz. bottles and draft

Availability: Distributed year-round across the U.S.

 

 

Appearance: Light amber to medium copper color. Creamy white head.

Aroma: Won't show much if beer is too cold. At ideal temperature there's some nice citrus with a hint of spice.

Taste: Opens malty with some subdued bitterness in the background. There seems a brightness throughout. Finishes crisply.

Food Affinity: More food-friendly than most IPAs, it would complement many dishes. This time of year we'd suggest fresh cracked Dungeness crab and a loaf of sourdough French bread. There—three wonderful San Francisco traditions in one sitting! Though it's from Iowa, we'd also put some Maytag blue cheese on that table in honor of Fritz. During the summer, Anchor can be a fine accompaniment to barbecue (garlicky grilled chicken is a favorite pairing).

General Background: Anchor is a San Francisco tradition, brewed under that name since 1896. The “steam” in the name doesn't relate to vapors from boiling water, but to a brewing process once common in America's West, in which no refrigeration or ice was used. A better explanation of the process and the beer itself is available at www.anchorbrewing.com. In 1965 the Anchor Brewery was on the ropes and about to close when Fritz Maytag (of the cheese and washing machine family), a Stanford grad in his late 20s, bought in and saved it from extinction. Anchor was a micro-brewery and a craft brewery before those terms had been coined. They have trademarked the “Steam Beer” identity and others making similar products may use “California Common” as the brewing style's definition. However, in talking to Omar Kamal, a Tap Room manager at the Anchor facility in San Francisco, I find that the brewery is comfortable describing the style as a “lager/ale hybrid.”*

 

mug of Dan  Picmonkey

 --Anchor Steam Beer was reviewed by Dan Clarke, now a writer and editor in Sacramento, California, but a man who remembers having to wait outside in the Hudson while his grandfather and a pal visited a bar in San Mateo in the early 1950's. It was a little out of the way, but it served the Steam Beer that Grandpa Ed favored.

Celebration Alecelebration ale Picmonkey

 

Producer: Sierra Nevada

Location: Chico, California

Style: American IPA

Alcohol: 6.8%

IBUs: 65

Serving type: 12 oz. bottles and draft

Availability: Distributed across the U.S. in fall and winter

 

 

Appearance:  "Amber/copper color below an off-white head."

Aroma:  "Floral, citrus and a bit resiny."

Taste:  "Full and malty at first, it fills the mouth. Hops soon take over, however. Long and satisfying finish." Editor's note: Unlike many breweries which which create a deliberately different winter brew each year, Sierra Nevada's Celebration Ale is brewed to the same style year in and year out.

Food Affinity:  "Cheeses: Smoked Gouda and especially nutty Swiss. Sauteed Crimini mushrooms. Thick pork chop rubbed with whole-grain mustard, then baked and served with Brussels sprouts sautéed in olive oil and garlic."

 

mug of Dan  Picmonkey

 

--Celebration Ale was reviewed by Dan Clarke,

a writer and editor in Sacramento, California.

Copyright © 2005 - 2019. Taste California Travel. All rights reserved. | Phoenix Website Design by CitrusKiwi