Bell's beer is heading to more locations in southern California next year
We are thrilled to announce that we will expand our distribution footprint in southern California early next year with Craft Brewer’s Guild of Los Angeles.
Bell’s beer will be available in Los Angeles, Orange, Riverside, San Bernardino and Ventura counties beginning Feb. 23, 2015 in addition to Imperial and San Diego counties.
Launch events will be held throughout that week and all of our brands will be available according to their release schedules, except for Oberon, which is available year-round in southern California.
Our summer seasonal is also available year-round in Florida, southern Alabama, Arizona and Puerto Rico.
“We are constantly addressing capacity constraints and building on last May’s initial launch in San Diego, along with growth at our Comstock Brewery, we are able to gradually increase distribution,” said Laura Bell, Bell’s Vice President.
Our fans in southern California have been incredibly welcoming and being able to bring our beer a little further north is extremely exciting, she added.
Meet the author of ‘Malt: A Practical Guide from Field to Brewhouse’ Sunday
To celebrate the release of “Malt: A Practical Guide from Field to Brewhouse,” we're hosting a book signing this Sunday, Dec. 21 at the Eccentric Café.
It will be held in the Café’s Back Room from noon until 2 p.m. Books will be available to purchase both at the bar and at the Bell’s General Store right next to the Cafe.
Written by John Mallett, Director of Production here at Bell’s, this book is the fourth entry in the Brewers Publications’ Brewing Elements series.
Delving into the intricacies of this key ingredient, Malt provides a comprehensive overview with a primary focus on barley from the field through the malting process.
Mallett offers readers primers on history, agricultural development and physiology of the barley kernel, leading readers through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows.
Quality and analysis, malt selection and storage and handling are also explained making this book a valuable resource for all brewers.
Mallett has been with Bell’s Brewery since 2001. As Director of Operations he is responsible for logistics, brewing, packaging and brewery capital projects.
John serves on many brewing Technical Committees and Boards including Master Brewers Association of the Americas, the Brewer’s Association, the American Malting Barley Association and the Hop Quality Group.
He has lectured and written extensively and has been a member of the Extended Faculty of Siebel Institute of Technology since 1995. In 2002, he was the recipient of the Institute for Brewing Studies Russell Schehrer Award for brewing innovation.
For more information about this book, please go here.
Eccentric Day 2014: More than 60 beers on tap, full menu
61 beers are on the tap list for this year’s 13th Annual Eccentric Day at the Eccentric Cafe.
Doors open at 9 a.m. and we will be 21+ all day. You must be dressed eccentrically. Please note, not all beers will be on tap at the same time and supplies are limited.
Eccentric Ale 2013, which has been fermenting since last year, will also be released on Friday, both on tap at the Café as well as in bottles at the Bell’s General Store located adjacent to the Café. It was brewed with help from Matt Brynildson, Brewmaster at Firestone Walker Brewing Co. in Paso Robles, California.
Brynildson brought wild sage, pink peppercorns and a pinot noir grape reduction syrup for his contributions to this year’s brew.
The beer list
Bear Hug Imperial Stout
Beer Michigan (barleywine brewed for this year’s American Homebrewers Conference in Grand Rapids – made with 100% Michigan barley and hops)
Best Brown Ale
Bright Size Life
Bull in a China Shop
Cinnamon Sunrise Stout
Coffee Consecrator Doppelbock
Double Cream Stout
Double Cream Stout - Nitro
Eccentric Ale 2013
Experimental Hop 2014-5
Harry Magill's Spiced Stout
Java Stout Toasted Coconut Espresso
Bourbon Barrel Aged Kalamazoo Stout
Lager of the Lakes
Maillard's Odyssey (Sierra Nevada Beer Camp)
Mars DIPA – The Bringer of War
Midwestern Pale Ale
Morning Mary Ale
Mr. Castries Vilnius Baltic Porter
The Oracle DIPA
Pecan Pie Porter
Quadruple Belgian-Style Ale
Quince Third Coast Old Ale
Red Nose ESB
Sweet Potato Stout
Third Coast Beer
Third Coast Old Ale
Third Coast Old Ale Traverse City Cherry
Third Coast Old Ale Toasted Coconut Espresso
Third Coast Old Ale Reserve
Tripel Belgian-Style Ale
Venus: The Bringer of Peace (blonde ale brewed with vanilla, cardamom and honey)
Winter White Ale
Don’t let the Draft Board or the outfits overshadow what our kitchen staff has also prepared for Eccentric Day. They spend months planning, ordering and preparing foods that are fit to be served on this annual brewery holiday.
Here is this year’s Eccentric Day menu … while supplies last, of course:
Tons of cheeses
Various charcuterie meats
Pickled pigs feet
Cow and pig tongue
Chicken liver pate
Venison osso bucco
Buffalo shepherd’s pie
Bison cornbread stuffing
Ostrich stuffed peppers
Wild boar chili
Antelope stir fry
Pork confit mac & cheese
Smoked wild boar legs
Smoked leg of lamb
Smoked turkey legs
House made sausages
Smoked duck with apricot mint spread
Jerk smoked quail legs
Quail & chorizo scotch eggs
Lamb meatloaf with mint chimichurri
Smoked whitefish mousse
Super spicy chicken wings
Chicken & waffle kabobs
Cream cheese smoked jalapenos
Smoked tomato salsa
Beef cheek spring rolls
Fried shrimp & grits balls