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Last updateTue, 18 Sep 2018 1pm

The land of martinis and honey is undergoing a seismic shift toward summery saisons, infused IPAs, savory stouts and bourbon-barreled beers.

So, where in the Coachella Valley can you go to find these intoxicating craft creations?

With locations in New York, Los Angeles, London, Seattle, Portland and, of course, Palm Springs, the Ace Hotel (701 E. Palm Canyon Drive) keeps up with trends in music, art, food and drink. The boutique hotel boasts a nice selection of craft beer in the Amigo Room. In fact, the ever-changing craft-beer variety gets its own chalkboard near the bar. Ace is also home to the popular “Craft Beer Weekend,” a pool party complete with music, grub and beer—perfect for craft connoisseurs and beer beginners alike.

Up Palm Canyon Drive to the north lies a restaurant offering a farm-to-concrete-table dining experience that’s industrial chic and progressive. While the menus at Workshop Kitchen + Bar (800 N. Palm Canyon Drive) are heavy with cocktails and duck fat, the spot also offers a nice selection of beers in their downtown-L.A.-esque bar.

As stated on Workshop’s liquid menu, this is a carefully chosen, opinionated mix of products. The beer bottles are sectioned by “crisp,” “yeasty,” “malty,” “strong or dark’ish” and “hoppy.” The tap list rotates, but offers a nice selection of lighter brews. Available as of this writing are Abita Lemon Wheat, hailing from Louisiana; Oskar Blues Mama’s Little Yella Pils, from Colorado; Stiegl Goldbrau Märzen, all the way from Salzburg, Austria; and our own local brew, the Belgian-Style Vanilla Blonde Ale from Babe’s. The rotating menu calls attention to Southern California seasonal products, from lemon cucumber and dates to pattypan squash.

Located down the street several blocks is Bar (340 N. Palm Canyon Drive). I’m enamored with Bar’s beer cocktails, its dark and seductive surroundings, the DJ parties and the Picnic Eggs—deviled eggs with Sriracha and wasabi. Pair them with the War Gin (gin and lemon honey pale ale) beer cocktail. If you favor bourbon, order the Burning Bush, made with bourbon, lemon, house grenadine and pilsner. Not daring enough for the beer-and-cocktail blends? The small selection of craft beers will satisfy.

The Purple Room is the swanky new kid at 1900 E. Palm Canyon Drive. In bottles, you can enjoy San Diego beers like Ballast Point Longfin Lager and Stone Pale Ale. On tap, enjoy what the Coachella Valley has to offer with brews from Coachella Valley Brewing Co. and Babe’s.

In the heart of downtown Palm Springs, Fame Lounge (155 S. Palm Canyon Drive) is an upscale cigar, wine and microbrew lounge. At the bar, you’ll find a rotation of beers on tap. Recent finds: Ommegang’s Hennepin, Stone 17th Anniversary Götterdämmerung IPA, and New Belgium’s Lips of Faith Coconut Curry Hefeweizen.

Heading east, the aforementioned Coachella Valley Brewing Co. (30640 Gunther St., Thousand Palms) is brewing up some one-off specialty beers perfect for the cooler nights that have arrived. Their Fall Harvest Saison is a 7.3-percent-alcohol, Belgian ale brewed with pumpkin, sweet potatoes and Lance Davis’ 100 percent pure desert gourmet honey. Only two kegs were brewed, so if it’s not already gone, hurry! The Volstead India Pale Lager is a light yet flavorful 7 percent alcohol pre-Prohibition pilsner made with hops from the Czech Republic, as well as lively Motueka hops from New Zealand. Coming up in Coachella Valley’s brewing rotation is Oasis, a hard apple medley—brewed with fresh Julian apples. Look for this release around mid-December. The guys at CVB also just brewed a saison with Torulaspora delbrueckii, a strain of wild yeast isolated from an apple orchard on a deserted island in Denmark. Brewed with rye and spelt, the release is as of yet unnamed, but keep an eye out for this beauty.

Their first collaboration beer has been a tasting-room success. Coriolis is a 9.5-percent-alcohol, 120 IBU, wet-hop imperial IPA. Brewed along with Rocks Brewing in Sydney, Australia, with hops from New Zealand and Australia, this is a mouthwatering hop bomb. It’s down to the final keg, so visit their tasting room to check it out. Their brand new Framboysenberry is a raspberry and boysenberry sour wild ale made with Pedio, Brett and Lacto yeasts. This won the peoples’ choice award in Redlands recently and is now on tap for tasters and glasses. Crave more spice in your life? The Monument on Fire, just released, is a double IPA is infused with habañero and hatch chiles, papaya and mango. The Conquistador Quadruple ale will be available in early December, and watch for a special treat: They are stashing some in bourbon barrels.

The appropriately named Burgers and Beer (79815 Highway 111, La Quinta, and 72773 Dinah Shore Drive, Rancho Mirage) has a list of more than 50 bottled beers, like Rogue Dead Guy Ale and Bear Republic Racer 5 IPA. On draft, you'll find local brews like Babe's Honey Blonde Ale and CV Brewing’s Monumentous, a West-Coast rye double IPA.

Neighboring Babe’s Bar-B-Que and Brewhouse (71800 Highway 111, Rancho Mirage)—the granddaddy of local brewers—is Southern California-started chain Yard House. Each Yard House features 100 to 250 tap handles, depending on the location. The Rancho Mirage tap room has 155 beers on tap, ranging from Allagash White and Lost Coast Apricot Wheat to Bootlegger's Black Phoenix and Port Brewing Shark Attack Red. Also rotating in are seasonal drafts, which are displayed electronically above the bar. Currently tapped are IPAs like Firestone Wookey Jack and Green Flash Hop Head Red, joining Belgians like The Bruery Autumn Maple and Gulden Draak 9000 Quad. Of course, if you’re really thirsty, you can order a draft in 3-foot-tall glass container. Make it a yard!

Schmidy’s Tavern (72286 Highway 111) is a relaxed (unless there’s live music!) craft-beer bar in Palm Desert, with rotating selections like Stone Enjoy By 12-13-13, CV Brewing’s Volstead and Game of Thrones: Take the Black Stout. Enjoy learning more about the craft-beer revolution at their beer school, hosted the last Wednesday of most months. (Beer School is on hiatus during holidays, but the popular class will return on Jan. 29.)

The Beer Hunter (78483 Highway 111, La Quinta) offers a great choice and selection in their sports-themed “Hall of Foam.” Enjoy the game while drinking an Alaskan Amber Ale, Firestone Pale Ale or Ranger IPA from Fort Collins, and log your drinks in the Hall of Foam to eventually have your name emblazoned on the beer plaque. You’ll find local beers from brand-new La Quinta Brewing and CV Brewing.

So Cal chain Eureka! Burger (74985 Highway 111) is helping Indian Wells discover American craft, one burger, whiskey and beer at a time. The craft-beer selection is carefully selected by beverage director, sommelier and company ambassador Jonny Barr. Currently, the selection boasts 20 taps ranging from Drake’s Brewing Bavarian-Style Hefeweizen and Eagle Rock’s Manifesto Wit to Stone Brewing’s Smoked Porter and Great Divide’s Yeti Imperial Stout. All of their bartenders are certified beer servers, which is the first level of a cicerone—the craft-beer equivalent of a sommelier. Artisan recipes and fresh, organic ingredients accompany their signature hand-cut fries and gourmet salads.

Despite the gorgeous display of fermented grain mash available at Eureka!, the suds are not to be overlooked. Even a couple of the whiskeys on offer are made by—you guessed it—breweries. Check out what Anchor has to offer with their Anchor Distilling Old Potrero, single malt 19th-century straight rye whiskey. This is distilled with 100 percent rye malt mash and aged in new charred oak barrels—and is a silver medal winner!

It’s exciting to see restaurants and bars in the valley getting in on the craft-beer revolution, serving a varied choice of beer alongside aperitifs and main courses.

Choice matters. Taste matters. Check out what the Coachella Valley has to offer.

Below: The Coachella Valley Brewing Co.'s Fall Harvest Saison.

Published in Beer

I like my beer like I like my men: tall, dark and handsome. And what is the darkest beer of them all?

Well, hello, stout!

Stout originally meant “proud” or “brave,” but morphed into “strong” after the 14th century—and this handsome, brave and strong beer now has its own day of celebration.

International Stout Day will be celebrated for the third year on Friday, Nov. 8. How did this boozy holiday come to be? I’ve always been intrigued with the idea of celebrating a beer style or locale. Just like vineyards and the resulting wines tell the story of the people, the weather and the land behind them, beer also tells a story about its creation. In 2011, I reached out to other beer bloggers and breweries—and the day was born.

The first stouts were produced in the 1730s. The Russian imperial stout was inspired by brewers in the 1800s to win over the czar. “Imperial porter” came before “imperial stout”; the earliest noted use of “imperial” to describe a beer comes from the Caledonian Mercury of February 1821, when a coffeehouse in Edinburgh was advertising “Edinburgh Ales, London Double Brown Stout and Imperial Porter, well worth the attention of Families.”

Guinness has been brewing porters since about 1780 and is famous for its dry or Irish stout. Oatmeal stout beer is one of the sweeter and smoother stouts—and the fact that we today have oyster stout and chocolate stout is proof that society is ever-evolving. (The first known use of oysters as part of the stout-brewing process actually happened way back in 1929, in New Zealand.)

Thanks to today’s craft-beer revolution, you’ll find an amazing array of stouts—perfect not only for a chilly day, but for pairing with gourmet meals. Thankfully, Coachella Valley breweries and bars are celebrating on Nov. 8 with a variety of special beers and special events.

Babe’s Bar-B-Que and Brewhouse (71800 Highway 111, Rancho Mirage; 760-346-8738) will have two specialty stouts on tap: Anderson Valley’s Wild Turkey Bourbon Barrel Stout, and AleSmith Speedway Stout

To make the Bourbon Barrel Stout, the folks at Anderson Valley take their Barney Flats Oatmeal Stout and age it in Wild Turkey bourbon barrels for three months. Anderson Valley has an exclusive deal to get the barrels fresh from Wild Turkey’s “dumping room.” This ensures consistency and freshness in the barrel—and eventually, the beer. Despite the use of liquor barrels, the beer is on the lower side of the alcohol scale.

Alternatively, weighing in with an impressive 12 percent alcohol volume, the San Diego-born Speedway Stout starts with strong coffee and dark-chocolate sensations. Alongside sweet notes of molasses are alcohol heat and dark fruit undertones; this is a delicious beer.

Coachella Valley Brewing Co. (30640 Gunther St., Thousand Palms; 760-343-5973) will have Condition Black on tap. The black IPA is a marriage of stout and IPA styles—featuring the malt complexity of a stout, and the hop bitterness of an IPA. Using multiple dark-roasted malts like midnight wheat, barley, two dark crystal malts and chocolate malts, this Cascadian dark beer is a new style in and of itself. It’s not technically a stout—these beers typically lacks the roasted taste and body of a strong stout, but are much maltier than a typical IPA.

While Eureka! Burger (74985 Highway 111, Indian Wells; 760-834-7700) may be the new kid on the local restaurant block, the Indian Wells location of the Southern California chain is no stranger to craft beer and will join the festivities with stouts and barrel-aged stouts from breweries throughout the U.S. Stouts are always a tasty accompaniment to a juicy burger!

Stouts also make for a decadent pairing with a fine cigar, so visit Mel and the rest of the gang at Fame Lounge (155 S. Palm Canyon Drive, Palm Springs; 760-320-2752) for a stout and cigar; they almost always have at least one on tap.

The craft-beer advocates over at Schmidy’s Tavern (72286 Highway 111, Palm Desert; 760-837-3800) in Palm Desert will be offering some savory stouts as well; their selection had yet to be announced as of our deadline.

While visiting these fine establishments, make sure you share your stout with your friends! Are you a member of Untappd? Log in and post what beer you’re drinking—and get the 2013 specialty Stout Day badge!

What other stouts should you look for and enjoy?

Brewery Ommegang’s Game of Thrones Take the Black Stout was released at the end of September and is available on draft and in 750-milliliter bottles. This stout is full of midnight wheat, roasted barley, Northern Brewer hops and chocolate malt. Check out the Ommegang website and click “find a beer” to see where it’s available.

• Founders Brewing can do no wrong. The world-class Kentucky Breakfast Stout is an imperial brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for a year. The alcohol volume is 11.2 percent, so take your time, and savor this big beer. Smell the succulent scent of rich dark chocolate, plums, vanilla-cream, cherry, coffee and bourbon. The more you sip it, the more this perfectly aged beer will warm and reveal notes of bourbon and oak.

Firestone Walker Brewing’s Parabola is a whopping 13-percent-alcohol Russian imperial stout. Pouring a dark caramel-brown color, this delicately smooth stout has flavors of sweet malts, charred barrel notes, coconut, vanilla, bourbon spiciness and chocolate. The immense complexity is nothing short of artful. Watch for their “bottled on” dates—located on the necks or bottom left corner of the label. Buy a couple, and age one in a dark place to drink on next year’s Stout Day. It will take a little edge off the bourbon and round off the flavors. You won’t be disappointed.

Brooklyn Black Chocolate Stout is brewed every winter, and the imperial stout has won numerous awards. What makes it special? The addition of wheat and specialty malts, and the use of three mashes. Beginning with cocoa, caramel malt and dark fruit, the beer features roasted bitterness, and finishes with pleasing alcohol warmth—as the chocolate continues to send ribbons of its bouquet to the palate. This is a wonderful stout.

Southern Tier Crème Brulee is an imperial stout brewed with vanilla coffee beans. Yes, please! You’ll find vanilla, custard and brown sugar in the nose. Serve this in a tulip glass, snifter or oversized wine glass. Want to really dive into dreamy decadence? Enjoy this with bananas foster or over vanilla ice cream.

Foothills Sexual Chocolate Imperial Stout gets the Beer Goddess award for the coolest name. The famed imperial stout has been brewed since 2007; the original Sexual Chocolate contains nine different malts and four different hop varietals, in addition to its “chocolate”—organic Peruvian cocoa nibs. Foothills Brewing has been awarded seven Great American Beer Fest medals since 2006; three of those went to Sexual Chocolate, as did a World Beer Cup medal in 2010. Because this is a limited release, you may not find it in time for this year’s Stout Day—so keep an eye out for the new version that will become available for next Stout Day!

• The 2013 Stone Espresso Imperial Russian Stout is part of Stone’s “Odd Beers for Odd Years” program, which began in 2011; the series introduces new, or “odd,” versions of Stone Imperial Russian Stout in tandem with the classic version during odd-numbered years. Stone Imperial Russian Stout is one of the highest-rated Stone beers and has a “world class” score on BeerAdvocate.com. The beer features espresso beans from San Diego’s Ryan Bros. Coffee; Stone brewmaster Mitch Steele notes that the coffee enhances the perception of the chocolate. The taste is substantial, yet balanced. The 11 percent alcohol volume is just slightly noticeable. Pair it with a flavored cigar like Java Robusto or Camacho Triple Maduro.

• Deschutes’ The Abyss American Imperial Stout pours an obsidian black, after being aged in bourbon barrels and brewed with licorice and molasses. The 11-percent-alcohol beer has barrel-aged character, but it’s never overpowering. Light nuances of oak, vanilla and bourbon give it great complexity. It’s definitely on par with a fine dark rum or bourbon as a mature sipper.

• The 2013 version of Allagash Fluxus has citrus notes. The beer is brewed differently every year to commemorate Allagash’s anniversary, and this year’s Fluxus is a porter brewed with a blend of 2-row, coffee and chocolate malts, as well as blood-orange pulp and zest. Yes, I’m including a porter on the list. I won’t go off on a craft-beer-style lecture, but I will say that “stout” has typically meant a stronger version of porter. So, close enough.

Three Floyds Brewing’s Dark Lord Imperial Stout is like chocolate mousse in a glass. Wonderful for aging, Dark Lord boasts an alcohol volume of 15 percent. Sweet molasses, coffee bitterness, caramel notes and dark fruit come in waves, all while offering a nice sweetness and a velvety mouth feel. All bow before the Dark Lord! This is a phenomenal beer.

Ten Barrel/Bluejacket/Stone Suede Imperial Porter is a chocolaty, higher-alcohol porter that’s a perfect collaboration beer for Stout Day. Tonya Cornett from Bend, Ore.’s 10 Barrel Brewing Company wanted a beer she could put in the cellar and enjoy for years to come. So, pick up a couple of bottles; enjoy one on Nov. 8; and tuck one away for Stout Day 2014. The sturdy yet velvety base of imperial porter holds up beautifully with the addition of the avocado honey, jasmine and calendula flowers.

Cheers!

Published in Beer

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