Brouwerij West Beer Dinner with Chef Kyle Powers
San Pedrans and Angelenos from near and far have been anxiously awaiting the grand opening of one of Los Angeles’ most important breweries (according to EATER!). Belgian-inspired craft beer production has recently commenced in Warehouse No. 9, a repurposed massive WWII-era building at the Port of Los Angeles. For the last few years, Brewmaster Brian Mercer had been producing his signature beers in other peoples’ facilities, now finally the impressive first-time home for Brouwerij West is set to open on February 27th.
Just prior to opening to the public, the Brouwerij West space has been a hip-trendy-cool venue for some very special private parties (including our fabulous holiday party here). Recently, a lively group of beer aficionados gathered for “Dinner in the Tanks,” a beer tasting/food pairing/birthday party catered by Chef Kyle Powers of Fork in the Road Catering.
It’s no secret that the pairing of food with beer has a synergistic effect. Add the cutting-edge ambience of a long, jauntily dressed wooden picnic table nestled between huge stainless steel tanks under glimmering string lighting, and the dining experience becomes magical. Chef Powers masterfully highlights the interplay between his food and the various beers by either contrasting or mirroring the flavors, bitterness, acidity, richness and sweetness.
Angelenos are in for a real treat. Complex, harmoniously balanced beers, produced and served up in an alluring 1940s warehouse…Brouwerij West has definitely been worth the wait!
Dinner in the Tanks
Assorted Charcuterie Crostini Toasts
A Belgian Table Beer
An all-malt Belgian single or “table” beer; light gold and hazy with a floral and mildly hoppy aroma. It’s medium bodied and easy to drink with a dry but balanced finish.
Humboldt Fog Cheese with Spiced Citrus Honey
Bourbon Bacon Jam & Goat Cheese
Herbed Pork Rillette
Shaved Fennel & Winter Citrus Salad
Maple Dressing, Shaved Radish, Dill
MY FIRST RODEO
An All-Brettanomyces Saison
An all Brettanomyces saison. Blend of Washington Barley, German Wheat and Belgian Barley. Light, tart, and fruity. Pineapples and grapefruit with a slightly earthy aroma. A dry tart finish.
Pan Seared Opah, Lemongrass and Tarragon Buerre Blanc
Roasted Brussels Sprouts
A Mixed Saison Brewed with Spelt (Hulled Wheat)
A saison brewed with German spelt (hulled wheat) and a mixed fermentation of Lactobacillus, Brettanomyces and our house yeast. Fruity, bubblegum aromas leading to a dry slightly tart finish.
Ancho Braised Beef Short Ribs, Celery Root Potato Puree
Micro Green Parsley Salad
A Hoppy, Bitter Belgian Blond
A hoppy, bitter Belgian blond ale brewed with German Noble and New Zealand citrus hops, making for a fruity, grassy and firmly-bittered profile and our usual dry finish.
Coconut Sugar Shortbread Biscuit, Vanilla Mascarpone
Blueberry Blackberry Compote
DOG ATE MY HOMEWORK
A Blackberry Saison, Dry and Tart
A fresh, decidedly fruit-forward saison brewed with a whole lot of Washington state blackberry juice. We use our saison base of Washington state barley and raw wheat along with Northern Brewer and German Hallertau hops. This beer is deep, deep red in color, but rather than being sweet like many fruit beers, it is dry, tart, and refreshing.
Opening to the Public on February 27, 2016
The Port of Los Angeles
110 E. 22nd St., Warehouse #9
San Pedro, CA 90731
P.S. Happy Birthday Kathy!
2 thoughts on “Brouwerij West Beer Dinner with Chef Kyle Powers”
HOW MAY I RECEIVE AN INVITE TO THE OPENING . THIS IS EXTREMELY AWESOME!!
I WANT TO BE THERE RIGHT NOW..
BY THE WAY BRITTA WHITCHERS IS A VERY GOOD FRIEND OF MINE…IF THAT HELPS!
SHE IS AMAZING !!!!!!! JUST SAYING…..
I’ll send Britta your information.