R A BREWSIN’
BELMONT BREWING COMPANY Imagine a relaxing hot day on a Southern California
beach, with an ice-cold brew in your hand. Impossible you say? Well, with off-the-chart ocean
views and its down-to-earth vibe, at Belmont Brew- ing Company it can totally happen. Owners David Lot and David Hansen have created a waters-edge brew pub that includes a seven-barrel system with several fermenters and serving tanks, which manufacture over a thousand barrels annually. General Manager Brad Prescott has waved his magic wand at the Bel- mont location, as well as at a recent second venture, located in Downtown Los Angeles, the BONAVEN- TURE BREWING COMPANY and is doing a stellar job with both unique innovations. Head Brewer David Blackwell journeyed a long way
from brewing at home to become the official brewer in 1999, “hopping” between the Bonaventure and Belmont locations. His favorite styles of beer are sim- ple ales, and as he says, “Hops are my friends.” Black- well brews award-winning, recognizable ales, clean blondes, hoppy pales and IPA’s, balanced ambers, big stouts, fruity weizens and spicy Belgians. I thoroughly enjoyed the playful tasting tray of their six house blends, an awesome value at $6. Examples of BBC’s in-house brews includeMarathon, a light golden ale with a mild hop flavor; Strawberry Blonde, a golden fruit beer with a mild strawberry aroma, both winners of bronze medals at the California State Fair, with the latter winning a Bronze Medal at the World Beer Championships. Their award-winning Classic Un- filtered California Pale Ale brewed with Centennial and Northern Brewer hops; Top Sail Amber Ale with a rich toasty malt flavor and medium hop bitterness; and their Long Beach Crude, pitch black with a rich complex chocolate malt flavor and a hearty roasted finish. The restaurant’s charismatic and recently appoint-
ed executive chef, Ariel Munji, hails from Argentina and has navigated the planet in his pursuit of culinary excellence. His worldly know-how is reflected in the restaurants diverse menu and thoughtful presenta- tions. Perfectly refined, chic and affordable food. It was a fantastic experience and the fact that Chef Munji even came in on his day off to cook for us, is a re- flection of his passion and commitment to cooking. Our personable server Molly delivered a succes-
sion of Chef Ariel’s delectable samplings and I must say right up front, it was a scrumptious tour de force of classic, yet modern flavor profiles: Hawaiian Style Poke, raw ahi tuna marinated in island spices with wonton crisps, a pickled veggie salad and wasabi soy
APRIL 2014 | RAGE monthly 59
dipping sauce—luscious. Steamed Clams, steeped in white wine, lemon, basil, garlic and butter and Shrimp Diablo suffused with Serrano chilies, toma- toes and garlic. The dreamy-creamy Lobster Bisque was next, followed by BBC’s unique Ginger Chicken Black Bean Pasta with broccoli, linguini, ginger and sherry. As the finale, we hadBoneless Beef Short Ribs glazed with Chinese BBQ spice, served with mashed potatoes and green beans—finger lickin’ good. A creative concept offered regularly are the restau-
rant’s Beer Dinners, for which they enlist local guest brewers for pairings to a five-course meal. Believe me when I tell you, the offerings we sam-
pled barely scratched the surface of the vast menus tempting selections at Belmont Brewing Company.
BELMONT BREWING COMPANY is located at 25 39th Place in Long Beach. For more information or to make reservations call 562.433.3891 or go
tobelmontbrewing.com.
BONAVENTURE BREWING COMPANY is located in the Westin Bonaventure Hotel, 404 South Figueroa Street,on the 4th floor pool deck level in Downtown Los Angeles. For more information or to make reservations call 213.236.0802 or go to
bonaventurebrewing.com.
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