This week, Brew & You columnist Sean Inman recommends five different L.A. restaurants when beer geeks and their friends settle the age-old debate: “Beer Dinner or Dinner with Beer?”

The biggest promotional event for the College of the Canyons Culinary Arts Program is taking place on Sunday, March 28. Professor Gev Kazanchyan is organizing an event titled “Men are from Malt, Women are from Vinos” pitting Beer vs. Wine in a six-course meal. With each course, every guest gets a beer and wine pairing along with a vote. Wine ringleader Elizabeth Schweitzer is the only master sommelier in Los Angeles and one of only six female master sommeliers on the planet. She’s currently working to assemble a supporting team of top tasters. Team beer consists of six local experts: Manneken-Brussel Imports & Lost Coast Brewery rep Jay Baum, Beachwood BBQ chef-owner Gabe Gordon, Blue Palms Brewhouse proprietor Brian Lenzo, Stone Brewing Co. sales rep Nate Sellergren, Verdugo Bar/The Surly Goat co-owner Ryan Sweeney and Fifth Amendment Alehouse beer consultant Dave Watrous. CLICK HERE TO LEARN MORE AND TO RESERVE SEATS.

On March 16 from 7 PM – 10 PM, Eagle Rock Brewery (3056 Roswell Street, Los Angeles, 323 257 7866) is exploring Trappist ales during their second Beer Education Class on March 16 from 7 PM – 10 PM. The Raubs will discuss the history and production of these Abbey-style beers, and you’ll taste several examples. Space is limited to 30 participants, the registration fee is $30 and non-refundable. CLICK HERE TO REGISTER.

BEACHWOOD BBQ
131 Main Street, Seal Beach, 562 493 4500

New draught options at Gabriel Gordon’s noted Seal Beach beer bar include Flying Dog Raging Bitch Belgian IPA, Russian River Pliny the Elder, Rubicon Monkey Knife Fight, Valley Decadent Evil, Stone Old Guardian, Big Sky Robust Porter, The Lost Abbey Serpent Stout and Stone/BrewDog Bashah. In case you didn’t already know, Greg Koch recently revealed that BASHAH is an acronym for Black As Sin Hoppy As Hell. Track changes to Gordon’s 24-tap blackboard menu via HOP CAM.

BLUE PALMS BREWHOUSE
6124 Hollywood Boulevard, Hollywood, 323 464 2337

As of last night, Blue Palms proprietor Brian Lenzo’s beer list included Firestone Oaktoberfest, Bear Republic Apex, Craftsman Cabernale, Sprechers Black Bavarian, Moylan’s Black Point Porter and New Belgium “Lips of Faith” Wild Ale.

Also, “For st patties day we are opening at noon. We are going to run guinness through the Randall. Dried cherries, espresso beans and hops. Irish stews, sheppard pie and array of Irish foods. Plus several Irish beers on tap.”

THE DAILY PINT
2310 Pico Boulevard, Santa Monica, 310 450 7631

The tap selection at Phil McGovern’s Santa Monica bar now includes Gentleman Scholar Requiem Espresso Stout, Lagunitas Brown Shugga, Stone Old Guardian barleywine, Stone Cali-Belgique and Moylan’s Chelsea Porter. Now on cask: Stone IPA with Centennial hops and Stone Arrogant Bastard with American oak.

THE FIFTH AMENDMENT ALEHOUSE
129 Broadway, Santa Monica, 310 386 1428

According to resident beer expert Dave “Gueuze Hound” Watrous, new beers include Speakeasy Brewer’s Reserve Old Godfather - 3 year vintage Barrel Aged Barley Wine, Speakeasy Skarface - Limited Edition Stout, Speakeasy White lightning - American Wheat Ale, Speakeasy Payback Porter and Ballast Point Victory at Sea - Coffee Vanilla Bean Porter (most likely early next week). Next Tuesday, you’ll likely find Bear Republic Heritage Ale - Limited Edition Scotch Style Ale, Lagunitus Cappuccino Stout - Limited Edition Stout and Murphy’s Irish Red - Irish Red Ale.

Also, on March 17, Fifth Amendment celebrates St. Patrick’s Day, dubbing the event “Stout of the Union.” Expect Irish Reds and Stouts, plus a live DJ.

THE GOLDEN STATE
426 North Fairfax Avenue, Fairfax, 323 782 8331

According to The Golden State co-owner Jason Bernstein, Russian River Bling Pig IPA went online today, along with Sierra Nevada Glissade and Marin White Knuckle triple IPA. North Coast Old Rasputin 12 is available by special request.

LADYFACE ALEHOUSE & BRASSERIE
29281 Agoura Road, Agoura Hills, 818 477 4566

According to Ladyface rep Robyn Britton, “Our Cask of the Week, “TLC”, is a cask-conditioned Tripel, served in traditional European style as the monks intended. La Chouffe Houblon and Alesmith X join Delirium Tremens, St Bernardus ABT 12, Lost Abbey Devotion, Anderson Valley Poleeko Gold, Port Hop 15, Green Flash Imperial IPA, Big Bear Black Stout, and Port Shark Attack on tap. Slainte mhaith! Good health!

And faith and begorrah, ‘tis almost St Paddy’s Day. Our Wit will be green, there’ll be Black and Tans, fine Irish and Scotch whiskeys, and Chef Ray O’Luna will be serving corned beef sliders with red cabbage slaw. The brisket is made with local all natural beef, homemade nitrate-free brine and roasted spices. Erin go bragh!”

LIBRARY ALEHOUSE
2911 Main Street, Santa Monica, 310 314 4855

According to sustainability manager Tom Kelley, “We now have on Bootlegger’s Black Phoenix, and Palomino Pale, Flying Dog’s Raging Bitch, North Coast Brother Thelonious, and New Belgium’s Dark Heather Saison.

David, Elaina, and I are headed to Sierra Nevada Beer Camp today. Follow our travels on Facebook or Twitter. @libraryalehouse.”

Library Alehouse also has a number of events planned. On March 16, it’s Dogfish Head Brewery Night. West Coast rep Bryant Gouldings will debut Aprihop on draft, as well as bottles of Burton Baton, and Red and White. Finally, on March 21, beginning at 11 AM, it’s a Beer Geek Breakfast, with a keg of Mikkeller Beer Geek Breakfast, Brioche French toast (made with the beer) and maple smoked bacon for $15. To reserve a spot, call Tom Kelley at 310-314-4855, or e-mail tom@libraryalehouse.com.

LUCKY BALDWIN’S
17 South Raymond Avenue, Pasadena, 626 795 0652

Just when you thought it was over, Lucky Baldwin’s is tapping Pliny the Younger on Saturday, March 13 at 2 PM. They’ll also have several other Russian River beers that weekend: Pliny the Elder, Supplication, Blind Pig IPA, Damnation and IPA.

LUCKY BALDWIN’S DELIRIUM CAFE
21 Kersting Court, Sierra Madre, 626 355 1140

Lucky Baldwin’s eastern outpost is now pouring Grimbergen Dubbel, Anchor Porter, Friuli strawberry beer and Avril table beer.

LUCKY DEVILS
6613 Hollywood Boulevard, Hollywood, 323 465 8259

According to Lucky Devils rep Stacy Failing, “Lucky Devils just tapped Oskar Blues Old Chub and O’Hara’s Irish Stout. Also on tap, Ballast Point Yellowtail, Pilsner Urquell, Blanche de Bruxelles, Craftsman 1903, Stone Pale Ale, Affligem Blond, Paulaner, Racer 5, Chimay Tripel, Dogfish Head 90 Minute IPA and Old Rasputin. Special this week Delirium Tremens on draft $7. New bottles include North Coast Brewing PranQster, Stone Arrogant Bastard and 3 Monts from France.

NAJA’S
154 International Boardwalk, Redondo Beach, 310 376 9951

According to Assistant GM Martin Svab, The Army of Darkness arrives on March 18 at 8 PM. “This night will be dedicated to rare and decadent stouts. The diabolical beer line up is as follows:

1. Deschutes The Abyss (2009)
2. North Coast Old Rasputin 12th Anniversary (bourbon barrel)
3. Sierra Nevada Empire Strikes Black!
4. Nectar Ale Black Xantus
5. **special surprise brew **

All five of these ABV-incinerating monsters will be available by the flight or by the glass.”

Other than Ballast Point, Naja’s new beers on draft are Abita Jockimo IPA, Lagunitas Old Gnarley Wine (2010), Big Sky Moose Drool and Klokke Roeland.

38 DEGREES ALE HOUSE & GRILL
100 West Main Street, Alhambra, 626 282 2038

Here’s today’s update from 38 Degrees co-owner Clay Harding, who oversees the beer program: “St. Bernardus abt 12, La Trappe Quadrupel, Old Viscosity, O’Haras Celtic Stout, Smithwicks Ale, Moylan’s Dragoon Irish Stout, Oaked Arrogant Bastard, Coronado Idiot IPA, Blind Pig IPA and Avery Majaraja Imperial IPA. Don’t forget to come early on ST. Patty’s Day as we will pack the house and seating will be limited. All 38 Craft draughts will be $2 off from 3-7 pm that day as usual. You gonna pass up $5 Majaraja’s and Pliny’s on a drinking holiday? I think not.”

VERDUGO BAR
3408 Verdugo Road, Glassell Park, 323 257 3408

According to co-owner Ryan Sweeney, new kegs include Deschutes Jubelale, Rubicon Wheat Wine, TAPS Biere de Garde and Dogfish Head Chicory Stout. Going online soon: Avery Maharaja and Kern River Just Outstanding IPA. You’ll also find bottles of The Lost Abbey Red Poppy, Cascade Apricot and Sang Rouge.

THE SURLY GOAT
7929 Santa Monica Boulevard, West Hollywood, 323 650 4628

According to last night’s talk with co-owner Ryan Sweeney, The Surly Goat’s tap list now includes Kern River Class V Stout, Eagle Rock Libetine, TAPS Barleywine and Deschutes Jubelale. Coming up, expect New Belgium Dark Heather Saison and Hofstettner Granite Bock, a German made with white hot rocks thrown into the tank, which caramels the sugars, producing a “smoky, caramel taste.” Sweeney is also loading up on bottles for the cellar, including The Lost Abbey Red Poppy, Cascade Apricot and Sang Rouge and Gouden Carolus.

On St. Patrick’s Day, The Surly Goat will have O’Hara’s Irish Stout and Red on draft. Also, on March 20 from 6 PM – 9ish, The Surly Goat is hosting BrewDog managing director James Watt, who’s bringing a keg of Tokyo and bottles of Tactical Nuclear Penguin.

Every beer geek has run into this scenario at least once:

Beer Geek: “Hey, let’s go out to Beer Bar ‘ABC.’”

Friend of Beer Geek: “I was thinking dinner would be better tonight because I’m tired of going to just drink.”

Beer Geek: “But I want my craft beer!”

OK, so my dialogue is not Oscar worthy but the point is that, at some point, compromises must be made when choosing a mutually compatible destination. So, I thought I would highlight some places that do food with a decent beer selection too so that both points of view can be happy.

The Oinkster
2005 Colorado Boulevard, Eagle Rock, 323 255 OINK

For the fast food geek - If you are in the mood for fast food, but you want something that tastes fresh with real ingredients, then this is the place to go. House cured pastrami. Pulled pork. Belgian frites. All excellent. They even make their own ketchup.
For the beer geek - Eagle Rock beer on tap. Plus Widmer Hefe, Stone and Fat Tire at good prices.

Mike & Anne’s
1040 Mission Street, South Pasadena, 626 799 7199

For the value food geek - Bistro fare in a calming atmosphere in South Pasadena. M&A is a family owned business that really strives to make you feel at home with hearty fare. The flat iron steak and the Mike and Anne’s burger are really good.
For the beer geek - If Craftsman is your beer, then this is the place. They always have one or two on tap. Get your 1903 lager with your meal.

Westside Tavern
10850 West Pico Boulevard, Los Angeles, 310 470 1539

For the Westsider - When you are through shopping at the Westside Pavilion, you can duck in for one of the many salad or sandwiches that dot the menu. Or pick up a side of seasonal dishes inspired by the Farmer’s Market.
For the beer geek - Solid beer list with some nice California choices like Napa Smith, Speakeasy and Angel City.

Rustic Canyon
1119 Wilshire Boulevard, Santa Monica, 310 393 7050

For the classy food geek - You want to impress someone? Then bring them here. How about tortelloni goat cheese with fresh mint? Or the tagliatelle Bolognese parmigiano-reggiano? And that’s just the pasta.
For the beer geek - Christina Perozzi did the beer list. You WILL find something you like. Or just check their website for the next beer inspired dinner event.

Umami Burger
(3) locations to choose from across Los Angeles

For the hamburger geek - The Port and Stilton burger or the #1 or # 3 kombu.
For the beer geek - Nakhon beer brewed with Jasmine rice or go European with Czechvar or Staropremen.

Your homework assignment is get three or four beers of your favorite style and a couple of friends and compare and contrast. Don’t worry, it doesn’t have to be in essay form. This is a quick and easy way to pin down what your favorite characteristics are in a beer. For me, I love comparing different IPA’s to figure out which hops are used and how long the bitterness lingers on the palate. But you can do it for stouts, Belgian tripels or even fruit beers.

Your beer of the week is…Mikkeller Beer Geek Breakfast. This is brewed by the nomadic Mikkeller brewers at the Nøgne Ø facility. It is an oatmeal stout with 1/4 oat-based ingredients and a nice touch of gourmet coffee. You can find it in most good liquor stores and at the Library Alehouse.

Downtown designer Ricki Kline was in-house to help celebrate the opening. Las Perlas is the eighth bar he’s designed for 213. He said his design was inspired by a 10-day trip to Oaxaca, where he soaked up the colorful scenery both in-town and on the outskirts. The historic building dates to 1903 and held restaurants in the ’70s. The space most recently housed an art studio, but it’s been vacant for the past few years. Walk through the heavy wood door and you’ll find pastel green walls, a similarly hued bar touting “Mezcal Y Cerveza” and a digital jukebox that plays Latin music. Shelves are lined with jugs painted with the names of mezcal-producing pueblos like Minas, San Baltazar and Sola de Vega. Seating spans bars, booths and tables. There’s a brick-walled patio out front, overlooking Cole’s. In back, there’s a pool table if you’re so inclined.

Rabbit imagery includes the logo and a window hanging with what may be 400 rabbit feet. In pre-Columbian Mexico, the goddess Mayahuel protected agave plants. One of her children was Centzon Totochtin (aka 400 rabbits) who was known for drunken debauchery. Also, in old Mexico, people didn’t see a man on the moon; they saw a rabbit.

A blackboard menu features several dozen LOWLANDS, HIGHLANDS and EXTRA AÑEJO tequilas, which are aged for a minimum of three years. MEZCALS are listed in the center of the board. It’s hard to imagine ordering anything but mezcal or tequila at Las Perlas, but they have five beers on tap, including Dos Equis Amber, Negro Modelo and Cucapa Chupacabras Pale Ale.

Yrastorza and Rivera bartender Julian Cox collaborated on the handwritten cocktail menu, which lists eight options costing $12 apiece. The bartop wasn’t loaded with typical syrups, herbs and fruit. Instead, we saw dried chilies de arbol, pointy agave “leaves” and the burgundy-hued balsamic vinegar and piloncillo reduction that Yrastorza described in his Q&A.

It was impossible to cover every category in one visit, so we stuck with cocktails. All three of our choices incorporated Sombra, an Oaxacan Mezcal that imparted mezcal’s signature smoky flavor, which comes from pit-roasting the piñas prior to distillation. Also, tequila is made from a single variety of agave (blue weaver) and comes from a particular region of Mexico, whereas Mezcal is multi-regional and comes from 28 different possible agave plants. Those are a couple of the basic distinctions.

Poblano Escobar featured mezcal and lingering spice from muddled Poblano chilies and crunchy bell pepper slices. The cocktail was balanced by pulpy pineapple and garnished with an agave leaf.

The justifiably vaunted Juquila was inevitable after Yrastorza’s description, combining mezcal with the tangy, sweet and viscous balsamic-piloncillo syrup. The dried chile de arbol and fresh strawberry garnish added light spice and sweetness.

We finished with the Little Burro, a mix of mezcal, lime juice and soda water, with a cinnamon body and ginger finish.

Las Perlas is part of a new breed of mezcaleria, which along with New York’s Mayahuel, are helping to bring this ancient spirit into the spotlight. And despite what you may have heard, there were no worms in sight.

If Placentia’s power brokers like what they hear, Rue will open an 1800-square-foot café at 128 West Santa Fe Avenue in Placentia. This will allow The Bruery to install more tanks in the brewery and move the tasting room. So far, their tasting room has just been open on weekends, but a retail space would allow them to open seven days a week. They plan to stay in Placentia because locals have been so supportive of the tasting room, and due to the town’s impending revival. Downtown redevelopment is gearing up, and a Metrolink stop should debut in 2015.

They’ll feature 16 Bruery beers on tap, plus 12-16 “guest craft beers.” After opening for a few months, Rue hopes to accumulate 200 different bottles. You should be able to buy bottles to take home. The café will also offer wine, “higher end French cheeses and local California cheeses like Cowgirl Creamery.” Liege waffles, which were offered at The Bruery’s first anniversary party, will be available one day per week, either Saturday or Sunday. They’ll even start pickling vegetables. The snacks aren’t designed to amount to a meal. “There are a lot of restaurants in the area who will hopefully see some business from us,” says Rue.

“We hope to be open by May,” says Rue. “Easier said than done, but that’s our plan.” If all goes well, the beer café could debut as part of The Bruery’s second anniversary celebration.

The brewery would remain open to the public on Saturdays for tours.

Several dishes at Lazy Ox Canteen have already captured the imagination of Angelenos. For example, crispy pig ears arrive in a thatch of supple strips, each with a crunchy cartilage vein. The ears are lightly coated with flour, deep fried and served with several condiments that help to cut the pork’s richness, including creamy horseradish aioli, thin-shaved radishes, tangy pickled turnips and cilantro. Rounding out the plate, a single slice of lime, which adds bright acidity.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

Do you consider yourself a bartender or mixologist?
Bartender. Period.

How come?
Most mixologists are untrained bartenders. Anyone who thinks they’re making a handcrafted cocktail and calling themselves a mixologist is quietly labeling bartenders as hacks. I just don’t think the term mixology has a place. It’s like a chef, would you call them a chefologist? A bartender is a bartender. There are all levels of bartending. Mixologists kind of anoint themselves this term because I think they think they take a little bit more care or they read a couple books on history and it makes them better, and I think that’s wrong. Eric Alperin uses the term chef. I like that better.

How did you become so interested in cocktails?
Through the kitchen. I love to cook, and I also love to create, because I’m also a photographer. Cocktails were a way for me to pay my way through college. You find that you can make more money when you make a better cocktail, or at least have passion for good service. Good cocktails, it’s part of the lineage.

What was your first bartending job?
I covered for a bartender who was sick at Tony Roma’s. I was bussing and barbacking one night and they just threw me there, and from then on it’s been since I was 20.

When did you know that you wanted to be a bartender for a living?
After I did El Carmen. El Carmen was the first tequila bar in Los Angeles, and Sean MacPherson kind of gave me the reins and said “Hey, create my program.” Once I saw the success, that’s what my hunger was. Financially, it wasn’t it, but it was more the fact that I could put my hands on something and it was new to Angelenos and they gravitated to it and it was fun to know that was my baby. That’s why they went there, because of the choices that I made.

What was your approach to putting the list together for Las Perlas?
Ron Cooper, who produces the Del Maguey Mezcal product, I’ve known for a long time, almost 14 years. He’s an amazing artist here in Venice and now lives in Oaxaca and Taos. He’s always had this great philosophy: “the hand of the maker.” And that’s the philosophy here. Instead of saying handcrafted cocktails, everything is created by the hand of the maker, and it’s origin is the blood, sweat and tears of mezcal. It’s not a highly produced, highly machined mechanized beast as tequila. If you go to Oaxaca you’ll see everything’s like what you might find in the Catskills, total moonshine stills making this product that takes 10-14 years just to grow and just another year to produce. When you see the love and the work that goes into it, by these families, there’s no other spirit in my mind that’s truly artisan, which is an overly used word, but it is a handcrafted spirit. I’d do great winemaking after it, and then Scotch, where that much care is put into it.

Why do you think more bar owners haven’t decided to feature mezcal so far?
Because just like tequila, you first have to get past your college years, Jose Cuervo, tequila as a mixto. It’s not a flavor profile Americans are used to. We tend to gravitate towards neutral spirits, also, very sweet tiki, tropical-style cocktails. We don’t really understand tequila. Now that the palate has changed in Los Angeles, the culture that originally started with El Carmen, people now get tequila. They understand the different ranges. The problem with mezcal, it’s like you drinking a beautiful single-malt Scotch and think trying something that’s salty, or has got a lot of peat in it. It’s flavor profiles of smoke that most people aren’t used to. Also the gimmick unfortunately, marketing wise, is putting a worm in it, and most people don’t want to drink something that’s got a bug in it. Now that culture’s changed, and that’s part of my job here.

As far as using mezcal in cocktails, what’s your approach there?
Finally you have a spirit that allows you to create a cocktail that’s almost like a meal. You’re eating a meal. We’ve got several cocktails whose origin is right out of the kitchen. The Poblano Escobar, it’s muddled Poblano chilies with pineapple and cumin, with a little lime juice and agave nectar. You can’t get anything more right out of the kitchen than that. Or even the Juquila, which is balsamic vinegar and a Mexican sugar (piloncillo) reduction. Take that down to its end state until it’s almost a syrup and you’re using vinegar in cocktails. That’s unheard of. There are only maybe two other places in the United States that do that on a regular basis, successfully. You’ve got that with strawberries, dried red peppers and mezcal. That cocktail that you’re having is almost like a drinkable sauce that has been put on the mole or drizzled on some great fish that you caught off the shores of Baja.

When you’re in Asia or Mexico, there’re no grocery stores. You go to open air markets, and the smells, you cannot imagine how unbelievable the smells are. From all the different spices, the peppers, to the grilling of the food, to the smell of blood because you’ve got blood dripping on the ground because it’s fresh meat that was butchered. You have all these great smells and colors. It was about putting that all together, trying to visualize that smell. Oh that’s Oaxaca. Oh that’s that open air market. Oh that’s what it smells like to stand next to a still in Oaxaca, where you’re stepping in dirt that’s sticky because it’s got espadin syrup all over it.

What was the collaboration like with Julian Cox on the cocktails?
It was great. We joke about it all the time. He and I are like out of the Godfather. I’m the old guy and he’s the new guy. He’s got the fresh ideas and I’m not set in my ways, but I’m making sure that we need to stay focused on the lineage. He’s like, let’s work on that but let’s add the frill and step out of the box. It’s been great. He and I have learned so much from each other, with me being able to remind myself to be young again and he understanding how much further he can go. It’s been great.

What’s your first cocktail memory?
Is this the cocktail memory or getting drunk memory?

I guess it could be either
How about I give you two. My first drunk memory is the first time I ever drank. It was Jack Daniel’s, and I haven’t been able to sip or smell Jack Daniel’s ever since. My senior year in high school, if that’s what drinking was about, I would have swore it off.

My first cocktail experience was actually in Mexico. I sat with a gentleman who was our driver. Everyone was off doing their tourist thing, and he sat down and ordered a Paloma. They gave me a bottle of tequila that was about half-full, a glass of fresh squeezed lime juice, a bowl of limes, a bottle of tequila and a salt shaker. I sat there and watched him. He poured some tequila, and then he squeezed some limes in there. He filled it halfway with Squirt, put some salt on top of the Squirt and drank it. It was hands down the best thing I ever had. I watched this guy basically make a poor man’s margarita. It was spectacular. I’ve been hooked on that style of Paloma ever since.

Are you going to have a Paloma here
Yeah, we’re going to have a Paloma here. It’s going to be a little bit of a twist though. You can’t get really good Mexican grapefruit soda in the United States. I think that it has something to do with, that you can’t have pulp in it. The FDA or somebody says you can’t have it unless it’s quarantined for a period of time, so I’m going to use fresh-squeezed orange juice, a dash of agave nectar to give it a hint of sweet, some grapefruit bitters and some soda. I’m probably going to do that in a siphon, tweak the formula so have a siphon sitting on the bar when you order a Paloma, but the tequila in and spray fresh grapefruit soda into your glass. When we get there it’s going to be awesome.

Would you say that you have any cocktail mentors?
I really look up to Ron Cooper, Steve Olson, Wyatt Peabody, and if there’s a bartender that I respect in town, it would definitely be Eric Alperin. He and I get along really well. I like how thorough he is, he pays attention to detail, and he’s passionate like I am. We bonded. We’re at two different ends of the spectrum. He’s classic and I’m definitely out on the fringe, but he was here the other night and I asked him to come in taste the cocktails, and he was thoroughly impressed and happy, which was good for me, because it was like the final sign-off. Ron and Wyatt and Steve Olson gave me the sign-off, but that last one was the best. Now I feel confident in the program.

What are some other bars that you enjoy drinking at in L.A.?
When I like to drink, I go to dive bars. I go see Snow at Frank N Hanks on Western, between 4th & 5th. I go there because you get a dirty glass with okay tequila and a Pacifico, and it’s completely opposite. It’s kind of like the Wild West, one of the last dive bars in town. Snow’s this 65-year-old Vietnamese lady who owns it, she’s the only one who’s allowed behind the bar and she serves everyone, it doesn’t matter if it’s ten-deep on a Saturday night, she’s back there making sure that all the money goes in the till. It’s just really old school. That’s my favorite place to drink.

What’ a great simple mezcal cocktail recipe for people to make at home?
Get yourself some Bittermens Bitter Truth bitters, get the Xocolotl mole. Basically it’s super easy and it’s mind blowing how good it is. It’s a sugar cube at the bottom of the glass. Soak the sugar cube with the mole bitters, about three dashes. You don’t want a lot of bitters, just enough to get that sugar cube soaked. Splash the soda in there and muddle it. If you don’t have a muddler, use a spoon. You don’t want to get it to a syrup, you want to make sure there’s a nickel’s worth of sugar on the bottom. Fill the glass with some good ounce, about two, two-and-a-half ounces of good mezcal, like Don Maguey Chichicapa. Stir it, get it a little cold, take a grapefruit twist, just pass the oils over it and serve it…It’s super easy to make, and it’s absolutely phenomenal.

If you could only drink one more cocktail, would it be a paloma, or would it be something else?
As long as it’s a full bottle of Squirt and a full bottle of tequila and a whole bunch of limes, I will have a Paloma and that would be it, so I could nurse it for awhile. It wouldn’t be one, it would be several.

What is it about coffee that inspires you?

The farmers. I never really understood coffee until I traveled to places that grow coffee. My first trip was just by chance. Some friends and I decided to rent a car and drive around the entire island of Jamaica. The main road took us through the Blue Mountains where we stopped at a coffee farm that was run by the same family for 80 years. My second trip was to Costa Rica where we found a huge coffee plantation on the side of the Poas volcano, but it wasn’t until my third trip to origin that really inspired me. My trip to Nicaragua was strictly all about learning how to organically farm coffee. I actually spent time picking and processing coffee on a farm. AMAZING! I worked alongside coffee farmers and their families. Nicaragua opened my eyes to coffee.


What did you learn by competing at the regional competition?

With this being my third win in the Southeast, I have learned that although I no longer work in a coffee shop and although I sat out of the competition last year, I still have what it takes to compete.

Did anything catch you off guard at the regional?

Winning.

Do you plan to change your approach at all for the USBC?

No, if it ain’t broke, don’t @&*$ with it!

What’s your goal at the USBC?

WIN!

What’s the key to a great signature beverage?

Knowing your coffee. Understanding how your coffee was roasted and why it was roasted the way that it was roasted. Having a good palate. These are just a few, but if you stick to the first, then you can’t go wrong.

What’s your approach when choosing music for competitions?

I look for something upbeat, I like to keep the judges in good spirits so they will have an enjoyable experience.

Was there a coffeehouse you didn’t know about before the regional that you now want to try?

I think I knew or heard about all the shops and roasters that competed. A couple places I would like to check out in the near future are Volta, 1000 Faces, Octane 2, Park Grounds, Jittery Joes, Element Coffee, Dripolator, Bean There, Globehopper, Mudhouse….that’s all I remember off the top of my head, there might be a couple more I have not been to.

If you could only drink one more cup of coffee, what would it be?

If I could travel to Ethiopia and help Abdullah Bagersh harvest and process his Misty Valley coffee, I would roast it over an open flame, grind it with mortar and pestle, then French press it! Otherwise, I wouldn’t drink a last cup, there is just too much great coffee out there and I have had so many great experiences with so many great coffees, the memories will suffice.

Caroline on Crack

Caroline Pardilla: Huckleberry Café’s Salted Caramel Bar (March 3, 2010)

Eat Drink & Be Merry

Dylan: McCall’s Meat and Fish Company, Los Feliz – A Tale of Two Butchers (March 2, 2010)

e*starLA

Esther Tseng: Chicken Showdown: Ludovic Lefebvre vs. Eric Greenspan at The Foundry (March 4, 2010)

Eating LA

Pat Saperstein: Atwater Farmer’s Market: Pig candy, and vegetables too (March 2, 2010)

LA Times

Evan George: Store beer in a wine-like cave? Southern California gives it a try (March 4, 2010)

LA Weekly

Christie Bishop: Top 10 Food TV Shows: Hope Your TiVo’s Hungry (March 5, 2010)

Midtown Lunch

Zach Brooks: Dim Sum Truck Has “Tough” Opening Day (March 5, 2010)

What is it about coffee that inspires you?

It can always be different. There are so many points when a farmer, miller, roaster, or barista can choose between a set of options, and each of those options will lead to a different tasting coffee.

What did you learn by competing at the regional competition?

What I need to improve for the USBC. It’s a chance to work through the routine with a panel of diverse and experienced judges. It also makes doing everything with the microphone, audience, and strangers a little less intimidating the 2nd, 3rd, 4th time around.

Did anything catch you off guard at the regional?

Just a outfit change that I should have done 30 minutes early. My prep time for the regional was a bit intense and in a very small space. You can never be over-prepared at a barista competition.

Do you plan to change your approach at all for the USBC?

Yes, I’m changing my approach drastically.

How?

I used Costa Rican coffees in the regional, which are now out of season, and no longer available. I played off of different coffee varietals from the same micro-mill. I don’t have that luxury with our coffees right now, but I do have a stupendous coffee lined up that I’m excited to share. My approach will be a bit more about our approach to variety as an industry, rather than from the farm viewpoint.

What’s your goal at the USBC?

To win. And drink delicious coffee with good people.

What’s the key to a great signature beverage?

Over-saturating the flavor notes of your espresso in a really swank-looking way seems to work for a lot of competitors, but that philosophy of tasting doesn’t sit well with me. The competition is about coffee. To me, a great signature drink makes the coffee stand out even more than as a single espresso.

What’s your approach when choosing music for competitions?

Fun and personal. Not too distracting.

Was there a coffeehouse you didn’t know about before the regional that you now want to try?

Yes. Savage Depot in Savage, MN. Also The Java House in Iowa City, IA.

If you could only drink one more cup of coffee, what would it be?

Press Pot of Washed Ethiopia Yirgacheffe Gedeo while it was snowing outside.

The biggest promotional event for the College of the Canyons Culinary Arts Program is taking place on Sunday, March 28. Professor Gev Kazanchyan is organizing an event titled “Men are from Malt, Women are from Vinos” pitting Beer vs. Wine in a six-course meal. With each course, every guest gets a beer and wine pairing along with a vote. Wine ringleader Elizabeth Schweitzer is the only master sommelier in Los Angeles and one of only six female master sommeliers on the planet. She’s currently working to assemble a supporting team of top tasters. Team beer consists of six local experts: Manneken-Brussel Imports & Lost Coast Brewery rep Jay Baum, Beachwood BBQ chef-owner Gabe Gordon, Blue Palms Brewhouse proprietor Brian Lenzo, Stone Brewing Co. sales rep Nate Sellergren, Verdugo Bar/The Surly Goat co-owner Ryan Sweeney and Fifth Amendment Alehouse beer consultant Dave Watrous. CLICK HERE TO LEARN MORE AND TO RESERVE SEATS.

On March 16 from 7 PM – 10 PM, Eagle Rock Brewery (3056 Roswell Street, Los Angeles, 323 257 7866) is exploring Trappist ales during their second Beer Education Class on March 16 from 7 PM – 10 PM. The Raubs will discuss the history and production of these Abbey-style beers, and you’ll taste several examples. Space is limited to 30 participants, the registration fee is $30 and non-refundable. CLICK HERE TO REGISTER.

This week, Brew & You columnist Sean Inman recommends several California brewed beers in a post titled “Welcome to California (Beer)”.

BEACHWOOD BBQ
131 Main Street, Seal Beach, 562 493 4500

New draught options at Gabriel Gordon’s noted Seal Beach beer bar include Ballast Point Big Eye IPA with ginger, Oscar Blues Old Chub, AleSmith X, Port Brewing Serpent Stout, Ballast Point Abandon Ship Smoked Lager, Big Sky Robust Porter and Rubicon IPA. Track changes to Gordon’s 24-tap blackboard menu via HOP CAM.

BLUE PALMS BREWHOUSE
6124 Hollywood Boulevard, Hollywood, 323 464 2337

As of last night, Blue Palms proprietor Brian Lenzo’s beer list included Gouden Hopsinjou, Aecht Schlenkerla Eiche, Bootleggers’ “76” Anniversary ale, Firestone Velvet Merkin, North Coast Old Stock, Ace Hard Cider and a cask of Firestone Union Jack.

THE DAILY PINT
2310 Pico Boulevard, Santa Monica, 310 450 7631

The tap selection at Phil McGovern’s Santa Monica bar now includes Green Flash West Coast IPA, Dogfish Head 90 Minute IPA, Stone Old Guardian Barleywine and on cask: Stone Smoked Porter with vanilla bean and Stone Ruination double IPA.

THE FIFTH AMENDMENT ALEHOUSE
129 Broadway, Santa Monica, 310 386 1428

According to resident beer expert Dave “Gueuze Hound” Watrous, new beers include Anchor Steam Ale, Eagle Rock Libertine - Imperial Amber Wit, AleSmith Speedway Stout, Port Mongo double IPA, Fifth Amendment Amber Ale (private label), Allagash White, Babycham English Cider, New Belgium Ranger IPA and Stone Cali Belgique.

Also, On March 10 at 7 PM, Fifth Amendment welcomes Speakeasy Brewing Company. Speakeasy reps Meg Gill and Tommy Yracheta are bringing Brewer’s Reserve Old Godfather Barleywine, White Lightning American Wheat Ale, Payback Porter, and Scarface Stout.

THE GOLDEN STATE
426 North Fairfax Avenue, Fairfax, 323 782 8331

According to The Golden State co-owner Jason Bernstein, new kegs include Marin White Knuckle IPA, Avery Dugana, Moylan’s Hopsickle, Craftsman Honesty Ale and Deschutes Abyss.

LADYFACE ALEHOUSE & BRASSERIE
29281 Agoura Road, Agoura Hills, 818 477 4566

According to Ladyface rep Robyn Britton, “Brewer Dave’s Cask of the Week is “Vitamin I”, a healthy infusion of orange peel and Simcoe Hops with Ladyface’s own IPA. With lots of citrus character, it’s so good, it’s practically health-food.

On tap are Ladyface’s La Blonde, IPA, La Blanche Wit, Picture City Porter, and our Trois Filles Tripel is back. Joining them are Lost Abbey Devotion, Delirium Tremens, Port Shark Attack and 6 others, including the long awaited return of St Bernardus ABT 12.

We just added Russian River Supplication to our cellar of select ales. Great for spring are DeProef/Port Collaboration, Castelain Bier de Garde and Saison Dupont. All our bottled guest beers are available “to go” as well as growlers of our own brews.”

LIBRARY ALEHOUSE
2911 Main Street, Santa Monica, 310 314 4855

According to sustainability manager Tom Kelley, “We still have on Stone IPA, Avery IPA, and Moylan’s IPA as well as a few glasses of Port Mongo.

Coming up this weekend we will have our first keg of the Dark Heather Saison from New Belgium, which is the new beer from the Lips of Faith series. As well, we will have Port Brewing’s Midnight Sessions, North Coast Brother Thelonius, Flying Dog’s Raging Bitch, and the Bruery’s Melange No. Sechs. Black Tot, the 3rd release of Avery’s barrel aged series, is now available in bottle. Only 300 cases made.”

Library Alehouse also has a number of events planned. On March 9, Meet the Brewers from Bootlegger’s Brewery in Fullerton, who are bringing Black Phoenix, their coffee chipotle porter. On March 16, it’s Dogfish Head Brewery Night. West Coast rep Bryant Gouldings will debut Aprihop and bring some “surprises.” Finally, on March 21, beginning at 11 AM, it’s a Beer Geek Breakfast, with a keg of Mikkeller Beer Geek Breakfast, Brioche French toast (made with the beer) and maple smoked bacon for $15. To reserve a spot, call Tom Kelley at 310-314-4855, or e-mail tom@libraryalehouse.com.

LUCKY BALDWIN’S
17 South Raymond Avenue, Pasadena, 626 795 0652

On March 5 @ 6 PM, Lucky Baldwin’s Old Pasadena flagship is hosting Hair of the Dog founder Alan Sprints, who’s bringing Adam 2001, Doggie Claws 2003, Fred 2003, Doggie Claws 2007, Fred 2007, Adam 2009, Fred 2009, Blue Dot and a mystery keg.

Also, just when you thought it was over, Lucky Baldwin’s is tapping Pliny the Younger on March 13 & March 14. They’ll also have several other Russian River beers that weekend: Pliny the Elder, Supplication, Blind Pig IPA, Damnation and IPA.

LUCKY BALDWIN’S DELIRIUM CAFE
21 Kersting Court, Sierra Madre, 626 355 1140

The Belgian Beer Fest has been extended until they run dry at the Lucky Baldwin’s eastern outpost. Saison Dupont is the sponsor. Expect a glass, T-shirt and beer special for $22, with $1 off refills with the glass. There’s also a glass and beer special for $13. Bring your glass back all year for a $1 discount.

NAJA’S
154 International Boardwalk, Redondo Beach, 310 376 9951

According to Assistant GM Martin Svab, Ballast Point Brewing Nite @ Naja’s is 
tonight from 8 PM - 11 PM. The line-up includes Yellowtail Pale Ale, Big Eye IPA w/ Ginger, Sculpin IPA, Sculpin IPA on Cask, Victory At Sea Vanilla Coffee Imperial Porter, Victory At Sea Bourbon Barrel Aged on Nitro, Cocoa Black Marlin Porter and 3 Sheets Barleywine- Syrah Barrel Aged. The beers are available by flights or by the glass.

Other than Ballast Point, Naja’s new beers on draft are Sierra Nevada Golden Ticket, Rodenbach Grand Cru (2008), Coronado Skipper’s Best Bitter, Shmaltz Rejewvenator 2009, Port Hop 15, Allagash Curieux, Strand Tax Seasonal, Craftsman Honesty Ale and Fullers ESB.

STUFFED SANDWICH
1145 East Las Tunas Drive, San Gabriel, 626 285 9161

Here’s the update from co-owner Marlene Samaniego:

This month our surprise brewery is Shmaltz Brewing Company from New York. We will be showcasing beers from both of their lines: He’Brew and Coney Island!

CONEY ISLAND MERMAID PILSNER 2009 (Dry Hopped Rye American Pilsner)
HE’BREW ORIGIN POMEGRANATE ALE 2009 (Imperial Amber Ale brewed w/pomegranate juice)
HE’BREW REJEWVENATOR 2009 (1/2 Doppelbock & 1/2 Belgium Style Dubbel)
CONEY ISLAND HUMAN BLOCKHEAD 2010 (Strong Lager)
CONEY ISLAND HUMAN BLOCKHEAD 2009 (Strong Lager)
HE’BREW JEWBELATION 12TH ANNIVERSARY ALE 2008
HE’BREW JEWBELATION 13TH ANNIVERSARY ALE 2009

THE SURLY GOAT
7929 Santa Monica Boulevard, West Hollywood, 323 650 4628

At last check, The Surly Goat’s tap list included Sierra Nevada Glissade golden bock, New Belgium Le Fleur Misseur, Kern River Just Outstanding IPA, Hair of the Dog Fred, Duvel Green, Craftsman Honesty Ale and Eagle Rock Brewery Manifesto.

Also, on March 20 from 6 PM – 9ish, The Surly Goat is hosting BrewDog managing director James Watt, who’s bringing a keg of Tokyo and bottles of Tactical Nuclear Penguin.