Much has already been written about the LA County Fair and all its culinary delights, so I’ll spare you a boring rehash.

I’ll just give you a few common-sense guidelines:

• Not everything you eat at the fair has to be deep-fried. Even Chicken Charlie’s, home of “totally fried,” well, pretty much everything, has healthier options, such as chicken kabobs and a Maui chicken bowl with teriyaki chicken, diced pineapple and rice, all conveniently served in a half-pineapple.
• Even those with dietary restrictions can pig out at the fair. Fair vendors realize that offering gluten-free or vegan options is a wise business choice. In fact, one of the tastiest things I tried during the media food preview was a jackfruit taco from Plant Food For People.
• The fair should be a culinary adventure. Sorry, Hot Dog on a Stick, we love you, but we can get cheese or a hot dog dipped in batter and deep-fried at the mall any day. Why not try something a little more exotic, like a pecan-smoked sausage, batter-dipped and deep-fried, and topped with a cheddar cheese sauce and Flamin’ Hot Cheetos from Biggy’s.

The fair runs through Sept. 24.

Coffee Bean opens third Rancho Cucamonga location

The Coffee Bean & Tea Leaf has opened another shop in Rancho Cucamonga — the city’s third.

The new store is at 6417 Haven Ave., Suite 150, just north of the 210 Freeway.

It’s the first business to open in a new building at the southwest corner of Haven Village.

Hours are 4:30 a.m. to 10 p.m. Monday through Friday, 5 a.m. to 10:30 p.m. Saturday and 5 a.m. to 10 p.m. Sunday.

It won’t be the only location in that building long, since…

MOD Pizza opening first Rancho Cucamonga location

MOD Pizza is celebrating the grand opening its first Rancho Cucamonga location from noon-11 p.m. Friday.

The quick-serve pizzeria will offer a free salad or pizza to the first 52 customers.

There also will be giveaways throughout the day.

Perhaps best of all, 100 percent of pizza sales that day will be donated to CASA San Bernardino County, an organization which advocates on behalf of all abused and neglected children and youth throughout San Bernardino County, especially those on probation or in foster care.

The new location is at 6417 Haven Ave., Suite 120, next-door to the new Coffee Bean & Tea Leaf.

Craft Brewing Company celebrates ‘new beginnings’

One of the Inland Empire’s oldest — since 2010 — breweries, Lake Elsinore’s Craft Brewing Company, is celebrating “new beginnings” on Saturday.

The “grand reopening” is to celebrate the fact that the brewery is now owned solely by the Medeiros family.

The event, which begins at noon, will feature live music by Heritage Harmonic and Friend of the Devil, food from Rude AwakeningZ and Urban Craft Eatery, a raffle and a cornhole tournament.

And of course, beer, including Elsinore Apricot Ale and three new barrel-aged releases.

Proceeds from the event will benefit the following local charities: Cops for Kids, All American Riders and the Warrior Built Foundation.

Craft Brewing Co. is at 530 Crane St., Suite C.

Hemet Ono Hawaiian BBQ opens Friday

Hemet is almost ready to say “Oh, yes” to Ono Hawaiian BBQ.

The island-inspired chain will open a new restaurant in the city on Friday, marking the company’s 65th location.

The grand opening celebration (11 a.m. to 9:30 p.m.) will include a ribbon-cutting ceremony, Hawaiian dancers, buy-one-get-one-free deals all day, and the location will be raffling 50 $100 gift cards between 11 a.m. and 1 p.m.

The Hemet Ono Hawaiian BBQ is at 2461 W. Florida Ave.

John Plessel is systems editor for the San Bernardino Sun and also blogs for Dine 909. Visit the blog at www.insidesocal.com/dine909 or email Dine 909 at dine909@inlandnewspapers.com.

Most entrepreneurs might be understandably leery about opening a brewery right now. The industry looks about as saturated as a bar towel after a keg spill.

Between 2012 and 2016, the number of craft beer makers nationally more than doubled to 5,234 from 2,420, according to craftbeer.com. San Diego County alone has more than 140 of them. Even Orange County, which came late to the party, is now home to almost 40 craft breweries, thanks to a flurry of openings in the last couple of years.

But Brett Lawrence isn’t like most entrepreneurs. When Anaheim Mayor Tom Tait draws the inaugural draft Friday, Sept. 22 at Towne Park Brewery & Taproom in west Anaheim, it will instantly become one of Orange County’s largest.

“I’m not worried about it,” Lawrence said of the crowded state of the industry as he led a tour of his 20,000-square-foot facility, which includes a banquet room and a brewing system that can produce 20,000 barrels a year. “I think the drinkability of our beer is going to make us stand out.”

With a 30-barrel brewhouse, a couple of 60-barrel fermenters and a 2,000-square-foot cold box (the space near the tasting room where draft beer is kept), Towne Park has been built to make and serve a lot of beer. Size is important since Lawrence recently completed a handshake deal with Southern Wine & Spirits that makes Towne Park one of only three Southern California craft breweries in the massive distributor’s portfolio.

A beer kit started it all

Lawrence, 35, is new to the beer business, but he’s no neophyte in the world of hospitality. He’s the son of Jeannie Lawrence, who with her late husband Rick bought Rancho Las Lomas, an upscale event center in Silverado Canyon, about 40 years ago. “I was born into the business,” Lawrence said.

After a stint owning and running nightclubs and restaurants in Los Angeles, he returned to Rancho Las Lomas after his father passed away in 2005 to help his mother run the facility.

Lawrence’s first experience with beer happened much more recently. “My staff got me a little beer kit in 2013 for Christmas. I brewed my first batch in 2014 – a blonde ale. In 2015 we started contract brewing. I finally decided to control my own destiny and build my own brewery.”

Anaheim is an increasingly popular spot for aspiring craft brewers. Tait, an avid beer fan, has streamlined the permitting process for small breweries in an effort to turn his city into a magnet for the industry. “Looking around the country, I see that cities like Denver and Portland, Oregon and San Diego have really benefited from being centers for beer making. I want [Anaheim] to be the brewery center of the Southland.” Tait estimates there will soon be 20 craft breweries in his city. “We’re well on the way.”

Movies, yoga and more

From the beginning, Lawrence envisioned something more ambitious than a storefront with a bare-bones tasting room. “For the last two years we’ve been conceptualizing this, and so we knew exactly what we wanted when we started construction six months ago.”

His team found an ideal place on Lincoln Avenue just west of the I-5 freeway – a former tire store with plenty of space for storage and other uses. “We wanted room for canning, bottling and kegging lines. We can do 12-ounce cans, 16-ounce cans, 12-ounce bottles and 22-ounce bottles on the premises.”

Thanks to the distribution agreement with Southern, Towne Park beer will be available in many popular O.C. restaurants, including North Italia in Irvine, Bandera in Newport Beach, and Sea Legs and its sister restaurant, Sea Salt, in Huntington Beach. Some beer fans are already familiar with Towne Park’s brews. “We’ve been selling kegs at Hi-Time (a popular wine, beer and spirits store in Costa Mesa) for about two years now,” Lawrence said.

Though Towne Park opens to the public on Saturday, brewmaster Jeremy Mayo and his team have been making beer at the facility since the beginning of August. “We’ve already produced about 1,200 barrels,” Lawrence said. “We wanted to build inventory for Southern.” The first shipments through the distributor start this week. The beers will be available for purchase at most stores starting Oct. 2.

The tasting room is set up for 16 different drafts (five additional taps pour coffee, kombucha, craft soda and tea). Towne Park is offering 10 beers to start, including a sour and a double IPA. A blonde ale, a white ale, a lager, an IPA, a pale ale, and an amber ale are available by bottle or can. All six-packs are $9.99 except the IPA, which is $10.99.

Lawrence plans to maintain a festive atmosphere where beer is part of a larger experience.

A dedicated food truck space on the patio can accommodate more than one vehicle. A banquet room with a built-in sound system next to the tasting room can seat almost 100, and Lawrence envisions movie nights and even yoga classes there. (It doubles as a barrel-aging room.) Each weekday will be themed: Monday will be industry night, Tuesday is for taco lovers, Wednesday is trivia night, Thursday will be reserved for cask beer on tap.

Lawrence even wants to make light of the trains that occasionally pass noisily nearby. “We’ll ring this whenever it happens,” he said, pointing to a large bell behind the bar, “and maybe do $1 beers for 10 minutes – something crazy and fun like that.”

Towne Park Brewery & Taproom

1566 W Lincoln Ave, Anaheim, 714-844-2492, towneparkbrew.com

Hours:

Monday-Thursday 4 p.m.-10 p.m.

Friday 4 p.m.-midnight

Saturday 11 a.m.-midnight

Sunday 11 a.m.-10 p.m.

Beer and running have finally found a happy medium through a growing social trend: pub runs. Throughout Southern California, more and more running groups are meeting in the vicinity of local breweries to run a few miles before mingling over beers.

The point of the pub runs is not to become a stronger or faster runner – although one certainly can reap these benefits as well – but to have a place where one can socialize over beer. Ultra marathoner Justin Flores, 30, of Anaheim said he joined the O.C. Craft Runners for the sake of being a part of a community that has his same interests.

“Pub runs are unique in that they allow you to connect with runners of all levels instead of just fast guys with fast guys, and back of the pack with back of the pack,” said Flores, “It allows you to swap stories across categories, and it gives it a vibe of not just being a team or club, but also buddies.”

You don’t have to be a runner to partake in these fun meet-ups – most of the clubs welcome all paces and some even encourage dogs and strollers. The following SoCal-based running groups host pub runs regularly.

Dog Haus Running Club and Pitfire Pizza Running Club: Dog Haus Running Club in both Pasadena and Long Beach and Pitfire Pizza Running Club in Hollywood are a part of a network of 21 social running clubs in the national non-profit organization Fitness Fun and Philanthropy (FFP) Running Clubs, which hosts weekly fun runs and promotes healthy living and fitness while raising money for local charities. The running clubs are completely free to join; just show up and a volunteer will help register new participants.

The 5k fun runs always start and end at the host bar, followed by happy hour afterwards. Along with the weekly runs, the clubs organize and host unique fundraising events throughout the year to raise money and awareness for well deserving charities within their communities.

“The inspiration behind these clubs is to create a stronger culture of fitness, fun, and philanthropy in each respective local community,” said Kim Kouwabunpat, FFP Running Clubs regional director. “We want to make fitness a fun part of everyone’s weekly routines while also giving back to the community in meaningful ways.”

6:15 p.m. every Tuesday; Dog Haus Biergarten, 93 E. Green St., Pasadena

6:15 p.m. every Wednesday; Dog Haus Biergarten, 210 E. 3rd St., Long Beach

6:15 p.m. every Monday; Pitfire Pizza, 5211 Lankershim Blvd., North Hollywood

Fleet Feet Pub Run: For over five years, the Fleet Feet Sports’ pub run group has met every Wednesday evening at the Burbank  store to run three to five miles out and back to the shop, then head to the local pub Tony’s Darts Away for a beer. All paces are welcome, and you can bring your stroller or dog too. The pub runs are completely free to join.

“At its core, the pub run came about because we wanted a way to bring our running community together; not only as runners, but as friends,” said Leslie Valencia, Fleet Feet Sports marketing manager, “The friendships formed over the last five years have led to a diverse and entertaining group.”

6:30 p.m. every Wednesday; Fleet Feet Sports, 1516 W Magnolia Blvd., Burbank

Mikkeller Running Club: The Mikkeller Running Club offers several days throughout the month to go for a run then hydrate – or at least refresh yourself – with a beer or two. On a weekly basis, the group meets every Monday night in downtown Los Angeles for a few miles (runs vary) and invites all paces. The group also meets the first and third Saturday of every month for morning runs around different Los Angeles-based breweries.

“The main inspirations for Mikkeller Running Club are to promote healthy living, camaraderie, and the enjoyment of good food and beer,” said Jeffrey Prosser, Mikkeller Running Club director.

9 a.m. first Saturday of every month; Mikkeller DTLA, 330 W. Olympic Blvd., Los Angeles

10 a.m. third Saturday of every month; Barbara’s At The Brewery, 620 Moulton Ave., #110, Los Angeles

8 p.m. every Monday; Mikkeller DTLA, 330 W. Olympic Blvd., Los Angeles

Orange County/Los Angeles

A Snail’s Pace: Since the late 1970s, the running store A Snail’s Pace has grown from a small Fountain Valley-based running store to having four chapters with running clubs in Mission Viejo, Brea, Monrovia and Fountain Valley. The members meet at the stores and other locations to go on weekly fun runs and monthly pub runs, which are sponsored by various shoe vendors so runners can try out shoes on two to three mile runs. The pub runs are held in the months of April through September on the third Thursday of every month, and the first 50 members to arrive get a free cold brew and pint glass.

“Our club consists of runners of all abilities, ages and pace.  We’re a community of runners who share our common love for running, regardless of how quick or slow you are, or if you’re into ultra-marathons or track and field,” said run club director Bob Morris.

5 p.m. Brea Chapter: every third Thursday of every month, April through September; 1160 E. Imperial Highway, Brea

5 p.m. Fountain Valley Chapter: every third Thursday of every month, April through September; 11095 Warner Ave., Fountain Valley

5 p.m. Mission Viejo Chapter: every third Thursday of every month, April through September; 24451 Alicia Parkway, Mission Viejo

5 p.m. Monrovia Chapter: every third Thursday of every month, April through September; 750 S. Myrtle Ave., Monrovia

Funning Running: The Funning Running group’s name says it all – this club has a monthly meet-up at the Irvine Spectrum and the Americana at Brand in Glendale for the sole purpose of runners having fun together by jogging a few miles and ending with a happy hour. The free group started in June 2016 as a “run and social.” The group meets fairly late for a weekday, which may be convenient for runners who work late or have to commute.

“We want people to know is that everyone is welcomed; we will always run regardless of the weather, and the ultimate goal is to get people out to exercise and socialize,” said Funning Running director Sal Hernandez, “We are building a community, come run with us.”

8:30 p.m. on the third Wednesday of every month; Irvine Spectrum, 670 Spectrum Center Drive, Irvine

8:30 p.m. on the fourth Thursday of every month; 889 Americana Way #330, Glendale

O.C. Craft Runners: The O.C. Craft Beer Runners group, created in 2015 in the city of Orange and embraces the motto “We P.R. on I.P.A.,” meet in a variety of locations throughout Orange County to run two to five miles around a brewery and cool off with a couple of craft beers. The free-to-join group also started a Los Angeles chapter, following the same purpose of uniting runners and craft beer lovers to mingle once a week. The group believes in supporting local breweries, and the O.C. chapter even recently brewed their own beer, the “Extra Mile IPA” at a local brewery.

“Through a shared passion for running and craft beer we have managed to create a community where athletes at any level can feel welcomed, encouraged and supported. You can’t come to one of our pub runs and leave without making some new friends,” said founder John Hale, “The success of OC Craft Runners has always been a direct result of the goodness, kindness and enthusiasm of our members.”

7 p.m. every Monday; Orange County chapter; various locations – posted at: facebook.com/occraftrunners

7 p.m. every Tuesday; Los Angeles chapter; various brewery locations – posted at: facebook.com/la.craft.runner

The craft beer industry has its seasonal imperatives, and now that fall is here that means many local tasting rooms will be offering their own interpretations of two kinds of brews that are traditionally associated with autumn, although they’re dramatically different from each other.

The original early 19th-century Oktoberfest style, also known as Märzen, was a strong beer that was started during the cool months.  Märzen derives from März, the German word for March, which was the last month that this beer could safely be made in the days before modern refrigeration. (Brewing during late spring and summer months was inadvisable because warmer weather was conducive to bacterial infections.) Märzen was kept in cold storage all summer (a process called lagering), and it was brewed at a higher alcohol content, which helped it maintain its stability. In the fall, tradition dictated that last season’s final beer had to be consumed to make room for the new beer to be brewed. Good excuse for a party!

Märzen is an attractive-looking beer in the glass – it’s usually medium copper in color – and it’s a nice beer to drink when the weather is a little cooler. It’s slightly malty and full-bodied, with a hint of toastiness and a lingering sweetness that (if it’s well made) is perfectly balanced by the bitterness of the hops.

Since about 1990, Festbier (it’s often called Oktoberfestbier, although that designation can only be used by breweries in Munich) has largely replaced Marzën in Munich during the two-week Oktoberfest celebration. Lighter in color and body than Märzen, it’s only beginning to be explored by local craft breweries.

In the New World the autumnal beer was a hardier libation that reflected colonial America’s distinctive harvest and the bounty on hand. Since barley and other European brewing staples were often hard to come by, pumpkins, squash and other starchy, plentiful vegetables were employed in the fermentation process. Sometimes, corn and even apples were used.

It was a rustic process. A 19th-century historian listed the typical ingredients in a beer commonly made in Massachusetts around 1800: “malt, hops, dried pumpkin, dried apple parings and sometimes rye bran, birch twigs and other things.” (It’s the “other things” that scare me.)

Pumpkin and other kinds of squash gradually faded as a beer ingredient in the 19th century because grains and malts became more common, but they reappeared with the birth of the craft beer movement in the 1980s, when early experimenters such as Buffalo Bill’s Brewery in Hayward started selling pumpkin-flavored ale. At first the neocolonial beer tended to be intensely pumpkin-y, with plenty of spices – nutmeg, cinnamon, cloves, cardamom — to ramp up the pumpkin pie association. But as the craft beer industry matured in this country and tastes evolved, many pumpkin- and squash-infused craft beers have become less sweet and more balanced, and some beer makers have moved on from ales to pumpkin lagers, stouts and porters.

In their own words, here’s what some local craft brewers are planning to roll out this fall.

All-American Ale Works

Jeff King, Owner/CEO: “All-American Ale Works is brewing two seasonal fall beers this year.  Both are yet to be named. One is a golden milk stout brewed with lactose and flaked oats for a subtle sweetness and creamy mouth feel. We’ll be adding pumpkin pie spice and cold brewed coffee post-fermentation for our take on a pumpkin-spiced latte.

“We’re also brewing a maple pumpkin ale.  This beer will start off as an amber-style beer with a heavy dose of darker crystal malts for a caramel or brown sugar flavor.  We’ll use maple syrup to boost the ABV and add another layer to the final flavor.  Finally, we’ll finish it off with pumpkin puree and spices.  We expect to release them the week of October 16th.”

5120 E. La Palma Ave., Anaheim, 657-549-2140, all-americanaleworks.com

Anaheim Brewery

Barbara Gerovac, co-owner: “Anaheim Oktoberfest Lager is brewed according to a 100-year-old recipe in a traditional Bavarian style, copper-colored and strong, around 6.5 percent ABV (alcohol by volume).  It has a rich, caramel maltiness balanced with a touch of German Hersbruecker hops, and a smooth, slightly toasty finish.

“Anaheim Oktoberfest Label – Kevin Kidney designed the bottle label with 1970’s vibe, as it was only in the 1970s that Oktoberfest began to be celebrated outside of Munich.  His design combines iconic Munich landmarks – the twin domes of the Frauenkirch and the Neues Rathaus with the little Muncher Kindl atop its spire – with the diamond pattern of the Bavarian flag.”

336 South Anaheim Blvd., Anaheim, 714-780-1888, anaheimbrew.com

Backstreet Brewery

Bob Weden, Cellar/Assistant: “We currently have an Oktoberfest that comes in at 6 percent ABV. We used German malts and hops for this beer and it’s about as traditional as you can get.

“I’m also about to release a Wee Heavy Scotch Ale that is bittered with heather flower. I used a two-hour boil and lower fermentation temperatures to bring a super-smooth mouth feel. With notes of caramel and toffee and an ever-so-slight floral/tea-like flavor from the heather, this beer clocks in at 8.3 percent ABV. It is also a very traditional beer and serves as a love letter to my wife, Heather, who busts her butt at her job so I can afford to work in beer. I call it Amongst The Gael Heather Ale. The name comes from a Robert Louis Stevenson poem called ‘Heather Ale: A Galloway Legend.'”

1884 S. Santa Cruz St., Anaheim, 657-236-4050, backstreetbrew.com

The Bruery

Joel Kennedy, retail marketing manager: “Autumn Maple has been popular for several years. It’s a bit of a twist on what a lot of brewers do for an autumnal beer. Instead of using pumpkins, we use yams. We have a penchant for them; they have a little more sugar, and you can get a lot more character from them through caramelizing. We also use a lot of spices and flavors to enhance the taste profile of Autumn Maple, including cinnamon, nutmeg, allspice, vanilla and maple syrup. At 9 percent ABV, it’s classified as a Belgian strong ale.

“This year, The Bruery is offering a variation on the theme called Midnight Autumn Maple. It’s an imperial stout version of that has a lot of the same spices as the regular Autumn Maple and a ton of yams. But we brewed it with midnight wheat which turns it dark and gives it a stout-like character.”

717 Dunn Way, Placentia, 714-996-6258, thebruery.com

Four Sons Brewing

Deven Dufresne, Director of Operations: “In our taproom we are currently pouring The Leaves Aren’t Changing,  which is a traditional Oktoberfest Lager (5.2 percent ABV). Customers can order it served in their own 4Sons-branded half-liter Das Boot that entitles them to discounted refills during September and October.

“By mid-to-end October we will be releasing Up On The Rooftop, a holiday Doppelbock, on tap. It’s a dark, rich and malty German Lager flavored with cinnamon, nutmeg, and allspice. We will also offer three different bottle releases, the original Up On The Rooftop and two barrel-aged variants. One was aged for 12 months in Woodford Reserve bourbon barrels, the other was aged for 12 months in Heaven Hill rye whiskey barrels.”

18421 Gothard St., Suite 100, Huntington Beach, 714-584-7501, foursonsbrewing.com

Green Cheek Beer Company

Evan Price, Co-Owner/Brewer: “We made a festbier called Impossible Germany that we’ll be releasing by early October. Our festbier is a collaboration with Firestone Walker. It’s made with all German ingredients; one-third of the batch has been lagering in Firestone Walker Union Barrels in our cold room for the last six weeks and will be blended with the rest of the batch that was lagering in stainless steel.”

2294 N. Batavia St., #C, Orange, 714-998-8172, greencheekbeer.com

Phantom Ales

Jack Stimmler: “We have three autumn beers. Wassail Cider with cinnamon, nutmeg, ginger, cloves, release date Oct. 15, 6.5 percent ABV.  Bourbon Barrel Aged Pumpkin Spiced Quad, release date Oct. 12, 11 percent ABV. Autumn Wheat, release date Oct. 17.”

1211 N. Las Brisas St., Anaheim, California, 714-225-3206, phantomales.com

Stereo Brewing

Amanda Pearce, Operations Director: “For fall, we have Stereo Oktoberfest, a Vienna-Style Lager at 5.0 percent ABV. It has a caramel flavor with hits of malt and a medium to light body. We will be releasing it at our Year 1 Party on Oct. 14th.”

950 S. Via Rodeo, Placentia, 714-943-3466, stereobrewing.com

Outside Orange County

Angel City Brewery

Angel City Imperial Oktoberfest is an über version of a traditional German-style Märzen. Beneath its deep copper appearance is a malt-forward flavor filled with caramel and toffee notes. A lengthy cold-lagered fermentation provides this big beer with an incredibly smooth taste and full mouthfeel.

Predating lagers and pilsners, the name altbier literally translates to “Old Beer.” 45 RPM Albier, Angel City’s version of this classic throwback, has a dark copper appearance and slightly fruity, rich malt character. Noble hops provide a spicy, peppery hop flavor which finishes smooth and crisp.

216 Alameda St., Los Angeles, 213-622-1261, angelcitybrewery.com

Black Market Brewing

Black Market’s Oktoberfest Märzen Lager is a traditional German-style Märzen brewed with Pilsner, Munich and Vienna malts along with a perfect amount of Noble hops. 5.8 percent ABV.

Their Superstition Pumpkin Ale is brewed with malt, hops, spices and of course pumpkin. If you’re really daring, try Superstition in a glass rimmed with pure maple syrup and cinnamon sugar. It’s like drinking pumpkin pie in a bottle. 6.8 percent ABV.

41740 Enterprise Circle N., # 109, Temecula, 951-296-5039, blackmarketbrew.com

Escape Craft Brewery

Great Gam Gam’s German Pale Ale is Escape’s nontraditional Oktoberfest beer release this year. It’s brewed with German malts and European hops.

721 Nevada St., #401, Redlands, 909-713-3727, escapecraftbrewery.com

Hanger 24

Oktoberfest Fall Lager is now available at the Hangar 24 Tap Room in Redlands and in select retail stores. It’s brewed in Reinheitsgebot tradition, using imported German malt and hops and a German lager yeast strain. The floral and citrus hints blend nicely with aromas of toasted bread and pretzels. Oktoberfest Fall Lager pairs nicely with roast chicken, pork or German sausages. It also complements hearty breads, dumplings and sharp Munster or Dutch fontina cheeses.

1710 Sessums Drive, Redlands, 909-389-1400, hanger24brewery.com

Iron Triangle Brewing Company

Oktoberfest Festbier has a balanced mouthfeel and medium body that result in a full malty, sweet flavor with a fresh, noble, hop bitterness. Fermentation is completed with a lager yeast, creating a clean and crisp flavor profile that improves with cold aging until release.
ABV: 6.0 percent.

1581 Industrial St., Los Angeles, 323-364-4415, irontrianglebrewing.com

Scholb Premium Ales

Brewmaster Jason Kolb is offering three fall beers. He’s particularly proud of his roggenbier. “Not too many other places make that,” he said. He tried a pumpkin-spice beer last year but decided to concentrate on German beers this time around. His three fall beers:

Hef Way There, a Hefeweizen with a banana aroma, lemon notes and a creamy mouth feel. 5.1 percent ABV.

Going Rogue Roggenbier, brewed with rye malt instead of barley in direct violation of the Reinheitsgebot laws. Earthy, spicy, and bready flavors intermingle with clove and fruity esters from the hefeweizen yeast. 5.0 percent ABV.

Mein Stein, a traditional Märzen brewed with Pilsner, Munich, and Vienna malts from Heidelberg, German noble hops and a German yeast. It has a deep, rich malty character. 5.9 percent ABV.

2964 Columbia St., Torrance, 424-350-7303, drinkscholb.com

Some of California’s best craft breweries have stepped up to help on Saturday, Oct. 28 with Beach, Brews & BBQ, an annual fundraiser for the Orange County Chapter of the Cystic Fibrosis Foundation. The event starts at 2 p.m. at Newport Dunes Waterfront Resort.

“This year we’ll have 25 breweries and 8 restaurants, ” said Roxanne Rothafel,  the chapter’s development director. “We’ll also have the California BBQ Association doing a demo on meat smoking.”

Escondido’s well-regarded Stone Brewing will be a featured brew in the beer garden this year, Rothafel said. “They’ll serve some of their unique collaborative bottles.” (Craft breweries often team up to create a beer.) Other breweries at the event include Paso Robles’ Firestone Walker Brewing Company, San Diego’s Ballast Point Brewing and Belching Beaver Brewery, L.A.’s Angel City Brewery and Golden Road Brewing, and Oregon’s Deschutes Brewery.

Beach, Brews & BBQ continues until 6 p.m. at the Newport Dunes Waterfront Resort, 1131 Back Bay Drive, Newport Beach. Admission is $50, which includes a commemorative festival glass, unlimited tastings and barbecue. The $60 VIP admission lets you in an hour early and gives you access to exclusive beer and wine tastings. Designated drivers get in for $25. Parking is $10.

For more information, please contact the Cystic Fibrosis Foundation, Orange County Chapter at 714-938-1393.

Tickets are available on the event web site.

After the San Bernardino terrorist attack occurred, the owners of Hamilton Family Brewery created a specially brewed IPA – donating all its profits – as a way to help the victims.

Despite the popularity of Bear Hug IPA, the brewery’s co-owner, Josh Hamilton, told patrons the batch was a one-time release.

Then he woke up Oct. 2 to the news of a mass shooting the previous night at the Route 91 country music festival in Las Vegas which killed 58 and wounded hundreds.

“Here we are again,” Hamilton thought to himself.

Later that morning when he went to the Rancho Cucamonga craft brewery, which he owns with his wife, Crysten, Hamilton said he was moved into action.

“My brewery is so much of my heart and soul. This is the tools I have at my disposal to be able to create something to help others,” he explained.

Hamilton stopped brewing his regular production to make a new version of Bear Hug IPA. According to Hamilton, who serves as the brewmaster, this production has some of the best hops “in order to make the best version of Bear Hug.” The IPA has barley and oats but includes huge amounts of Citra, Mosaic, Denali, El Dorado, and Amarillo hops.

The beer will be untapped Nov. 11 during a special event which will include a local food truck, and Hamilton is working on lining up country music acts. Only six barrels, or about 186 gallons, of Bear Hug were brewed and only a little over a third will make it into 16 oz-4-packs, he said.

As a nod to this region, the logo for this version of the IPA was redesigned to have the image of the California flag with the bear standing up and hugging the iconic Las Vegas welcome sign.

The bear was hugging the San Bernardino County shield in the inaugural release. Hamilton was able to raise $5,000 for the shooting victims in San Bernardino and hopes to donate at least that much this time.

Hamilton said he also plans on selling a limited edition of bear hug T-shirts and tanks.

“I don’t know how much it can help, but if everyone tries in their own way then maybe it can make a difference,” he said.

Nov. 11 will be the first time Hamilton Family releases a batch in 16 ounce cans. Doing so required a team effort from other area breweries, he said.

RB Dwyer donated the beer cans while No Clue Craft Brewery is letting them use their canning equipment to package the beer, Claremont Craft Ales is helping out with the 4-pack carriers

In addition, food truck vendor Bacon Nation will give a portion of their proceeds.

Hamilton Family Brewery is located at 9757 7th St., Suite 802, in Rancho Cucamonga.

Following a month-long remodeling, the Rock & Brews restaurant at San Manuel Casino has reopened.

And for those of you who want to rock ‘n’ roll all night, you can: The restaurant is now open 24/7.

The remodeled restaurant is also bigger, with an additional bar and a larger stage area.

And, of course, now the party never stops.

Breakfast is served 7-11 a.m., and alcohol is available from 5 p.m. to 1:15 a.m. weekdays and 8 a.m. to 1:15 a.m. weekends and holidays.

The restaurant is on the second floor of the casino at 777 San Manuel Blvd., Highland.

BBQ at SMC

Also open at San Manuel Casino is Just Barbecue, which as you might surmise, specializes in barbecue.

The menu includes sandwiches, which come with a side of beans, and cost $8-$9.50, and plates, which include a side and cornbread or Texas toast and cost $9.50-$14.

Two-meat plates are also available for the very, very hungry.

Just Barbecue is also on the second floor of the casino at 777 San Manuel Blvd., Highland.

Hours are 11 a.m.-midnight Sunday through Thursday and 11 a.m.-2 a.m. Friday and Saturday.

Golden re-opening

Ontario’s Golden Corral restaurant has also reopened following electrical problems on its opening day several weeks ago.

The new restaurant is at 1640 E. Fourth St., just north of the 10 Freeway.

Hours are 7:30 a.m. to 10 p.m. Sunday through Thursday and 7:30 a.m. to 11 p.m. Friday and Saturday.

Food pros in Montclair

Celebrity chef Jet Tila and James Beard award-winning author (and Latin American food expert) Bill Esparza are heading to the Inland Empire this weekend.

The pair will be making an appearance at Montclair Place’s Moreno Street Market food hall 2-4 p.m. Saturday and Sunday, Oct. 28-29.

On Saturday, Esparza will discuss his recently released book, “L.A. Mexicano,” and will share his tips on where to find the best Mexican cuisine.

Food samples from Oli’s Tacos, recent winners of the mall’s “Search for the Next Great Pop-up” competition, will be available.

On Sunday, Tila will share recipes and tips from his cookbook, “101 Asian Dishes You Need to Cook Before You Die.”

Food samples from Noodle World Jr. will be available.

Both books are available at the Montclair Place Barnes & Noble, and they will also be available at a Barnes & Noble booth set up in the Moreno Street Place during the events.

For more information, visit www.montclairplace.com.

Hops for Isaiah

Two Coachella Valley breweries are teaming up to help a 4-year-old boy.

Babe’s Bar-B-Que & Brewhouse has paired with La Quinta Brewing Co. for the Hops for Isaiah fundraiser.

The event runs noon to 4 p.m. Saturday, Oct. 28.

Proceeds will benefit the family of 4-year-old Isaiah Hernandez Lopez, who has been battling leukemia for half his life.

The fundraiser includes lunch, plus pints of beer at three locations: Babe’s Bar-B-Que & Brewhouse in Rancho Mirage, La Quinta Brewing Co. in Palm Desert and the La Quinta Brewing Co. taproom in La Quinta.

Also included is transportation between the three locations.

Tickets are $59. VIP tickets — which include an upgraded lunch — are $69.

More information and a link to purchase tickets is available at goo.gl/B8KSc9.

Golf fundraiser

Beer and golf go together, right?

Riverside’s Parks, Recreation and Community Services Department and Brooks Bar are pairing up to raise funds to support programs and activities at the city’s Fairmount Golf Course.

Participants (21 and older) can swing and sip during the Brews and Buckets fundraiser, set for 4-8 p.m. Friday, Oct. 27, at Fairmount Golf Course, 2681 Dexter Drive.

Tickets ($30) include entry, small bucket of range balls, a 5-ounce sampler cup for unlimited, but responsible beer tasting, live entertainment and access to food trucks and vendors. The event is limited to 300 participants, so purchase your ticket today!

Tickets must be purchased in advance, and are available by visiting goo.gl/Tnd8Sd.

Small bites

• Congratulations to Upland’s Rök House Brewing Company, which won — for the third time in a row — the Mount Baldy Battle of the Brews, and an admonition: While three-peat is a thing, four-peat is not.
• A reminder that there are just a few days left to support Easterseals by purchasing Safe Halloween coupon books at any Baker’s Drive-Thru. Sales end on Halloween.

Brewers and punk rock fans turned out in droves for a day at the beach filled with beer, live music and good times at Punk ‘N Brew at SeaLegs Live at Bolsa Chica State Beach in Huntington Beach on Saturday.

The expanded grounds, which took over parking lots on either side of SeaLegs at the Beach, as well as a good fenced off portion of the sand immediately in front of the venue, sold out with around 10,000 patrons who had a chance to indulge in over 200 craft beer tastings from over 50 breweries. They caught sets by punk rock bands NOFX, Bad Religion, Goldfinger, Strung Out, Ignite and more.

The six-city touring festival, curated by NOFX frontman Fat Mike and produced by Orange County-based companies Brew Ha Ha Productions and Synergy Global Entertainment (SGE), also included a special beer collaboration with Stone Brewing, Punk in Drublic, a lager-style beer that got its name from the band’s fifth studio album, released in 1994.

“Stone Brewing has always had a history with music, we’re inspired by music and our founders are musicians,” Ethan Anderson, vice president of marketing at Stone Brewing said. Earlier this year members of NOFX showed up at the brewery, which has locations in San Diego and Escondido, to help create the specialty brew.

“Fat Mike came and helped us brew the beer – well, actually we like to say he just kind of got in the way,” Anderson said with a laugh. “It was just a great collaboration because of the alignment of the two philosophies, that anti corporate, stick-it-to-the-man type of mentality, all those things Fat Mike stands for, Stone stands for as well. We’re furiously independent and into doing things the right way, with the utmost integrity and perpetuating this idea of really upending the status quo and challenging convention and Fat Mike and NOFX is the epitome of all of that.”

Though Fat Mike is mostly a vodka drinker and he’ll occasionally grab a Stella he thinks his Punk in Drublic beer is “quite good.” As he sampled a little backstage in his best pink and black horizontal stripped dress he said that while out on the Punk in Drublic/Punk ‘N Brew tour he has “tried new things.”

“I had a PBR,” he said. “But it was a big one. The worst part was it was from the night before and there was only about a third of it left.”

He was probably serious.

SGE’s John Reese said, joking aside, that working with Fat Mike on the tour has been a great experience.

“What I appreciate about him more than anything else is that he’s just like ‘let’s go, let’s do this’,” he said. “He’s an idea machine and he always executes.”

For Brew Ha Ha Productions’ Cameron Collins, who has been producing local, regional and now national beer tasting events since 2010, pairing up with SGE and bringing a bigger concert element into his business model has changed his company for the better.

“We’re hiring staff and we’re expanding and next year, we’re already slated to double the number of festivals from what we did this year,” he said. Even at this point, between Punk ‘N Brew in Huntington Beach and until the annual Brew Ho Ho at the Phoenix Club in Anaheim on Saturday, Dec. 9, Collins said he still has six more festivals. Though he says he’s a bit tired, he’s quickly re-energized by a few sips of beer and watching the crowd enjoying tastings.

“We build these events for beer enthusiasts,” he said. “We celebrate the fact that other people that are not enthusiasts come and have the opportunity to become enthusiasts. That’s really what’s happening here. It’s a cool deal because I want craft beer to continue to grow and flourish in the market and take more of that market share and the only way we’re going to do that is by converting beer drinkers into craft beer drinkers and they only way to do that is by doing events like this.”

Several brewers onsite, including Jarrod Larsen of Tustin Brewing Company, Deven Dufresne of Four Sons Brewing in Huntington Beach and Nicholas Cordato of Artifex Brewing Company in San Clemente, said they love it when people they meet face-to-face at one of the Brew Ha Ha events turn up at  their breweries with friends for a tasting or to purchase growlers.

“It’s nice when you’re here and people come back over and they say they want another tasting because it was so good,” Larsen said of meeting beer drinkers at events. For Punk ‘N Brew he brought out a limited run dry stout, the seasonal Oktoberfest and two flagships, the Old Towne IPA and the Red Hill Red.

“It helps me validate what I’m doing because being a brewer isn’t really that glamorous. It’s a lot of work and when you hear people say that they appreciate the product and enjoy drinking it or that they’re coming by the pub next week to grab a growler, that makes it worth it.”

Cordato said they always bring one of Artifex’s most popular beers, Unicorn Juice, to every event, but they like to switch it up. On Saturday they brought out Trigger Finger, a popular IPA and the Burlington Bandwagon, a smooth, hazy double IPA. They also brought the honey blonde, which Artifex brew’s exclusively for the Broad & Brew eateries, one of which just opened in Huntington Beach.

Dufresne was quite busy at his Four Sons Brewing booth, but handed out samples of some smaller batch brews including the Pucker Up Buttercup lemon sour and The Subtle One, a pineapple IPA with a kick of habanero. The sour was subtle, and very drinkable, while the habanero crept up after each swallow. Dufrense said over 80 peppers were added into the batch. He knows the exact number because he had to cut them up himself. It was a learning experience, he said, and he now knows he needs to wear gloves and protective eye wear when dealing with fiery chili pepper.

After his group performed, guitarist Kevin Kilkenny of the O.C.-based hardcore band Ignite sat down for a few beers. The band has been out on tour in support of its album, “A War Against You,” which came out on Century Media Records last year. Though he tours the world and has sampled all kinds of beer, Kilkenny said he goes back to the basics with either a Pacifico or a Sam Adams. Some of the best beer he’s had, he said, is the Kölsch-style brews in Cologne, Germany.

First, we sampled the Stone Brewing Punk in Drublic Beer.

“That’s a good beer, Fat Mike had a hand in this?,” he said. “For me it tastes more like an IPA than a lager. But I like it because it’s a little less hoppy. I could see drinking this all day. I’d say Fat Mike did a good job here.”

Sometimes you discover crazy things about people over a beer. We found out that Kilkenny actually broke and set a new world land speed record with the American Motorcycle Association by racing his 500cc Kawasaki motorcycle 131.431 mph.

“I don’t put that on my resume,” he said, grabbing a taste of Anaheim brewery Towne Park’s Blonde.

“It’s a little heavier than other blondes and I think this one might get me drunk,” he commented. “I like it though. It’s not as easy drinking as most blondes I’ve had but it has good flavor.”

Next up was Knee Deep Brewing Company’s Breaking Bud IPA.

“Does this have weed in it? It smells like weed,” he said. “It’s so hoppy. It’s a real IPA. I don’t necessarily like IPA’s. This has too many flavors going on and I’m not sure I could get behind this one. I admire the effort because it was probably difficult to make, but it’s not for me.”

And finally, we tried Los Angeles’ Concrete Jungle Project’s unfiltered German lager.

“What do they leave in when its unfiltered?” Kilkenny asked. “It’s actually really crisp. Wow, that’s good. This is a tasty beer and really refreshing. I think this could be a new beer for me. Think this one is the winner of our tasting.”

Punk ‘N Brew

With: NOFX, Bad Religion, Goldfinger, Strung Out, Ignite, the Dickies, D.I. and more

When: Saturday, Oct. 28

Where: SeaLegs Live at Bolsa Chica State Beach, Huntington Beach

Go crazy spoiling the craft beer fan in your life with these gift ideas ranging from soap to chauffeured tours.

What to splurge on

San Diego Brewery Tour

Know someone who would want to visit four breweries in six hours with tastings and food? Of course you do. There are tours all over San Diego. The chance to check out a lot of what California’s capital of craft beer has to offer without getting behind the wheel will be appreciated.

Cost: $199/per person for 2-3 people for four breweries and food (lower-priced options also available)

Find it: Brewery Tours of San Diego

Web: brewerytoursofsandiego.com

Baseball bat bottle opener

Designer Ward Wallau makes openers out of everything from removed seats at Lambeau Field to game-used hockey pucks and baseball bats. These come with a story card and a hologram to find information on the MLB game when the bat was used.

Cost: $115-$165

Find it: Uncommon Goods

Web: uncommongoods.com

Medium Price

Russian River Hydro Flask

Any Hydro Flask can keep beer cold, but this one from the acclaimed Santa Rosa brewery starts a conversation. The owner could have anything from Erudition to Blind Pig ready to pour from the 32-ounce black option, and strangers with discerning tastes will want to talk about it.

Cost: $50

Find it: Russian River Brewing Company

Web: russianriverbrewing.com/collections/gift-shop

Stocking Stuffer

Beer soap gift set

Fans of Golden Road’s brews and, well, cleanliness should appreciate the two things brought together. The set of three soaps and a hops and barley scrub bar is made with the Southern California brewery’s beers.

Cost: $26

Find it: Craftsman Soap Company

Web: craftsmansoapco.com

Need more gift ideas? We have suggestions for everyone on your list.

For a few years it’s been a persistent rumor floating around the nether regions of the booze world: Thanksgiving Eve was a time to really tie one on.

Bar employees in various parts of the country have long experienced big bumps in business on the night before Turkey Day. In 2012, the Wall Street Journal reported on the “Blackout Wednesday” phenomenon. Some sources claimed it was particularly popular in Minnesota, Wisconsin and the Chicago suburbs. Drink Philly had an article on the phenomenon in 2013.

The reports weren’t always positive. Mothers Against Drunk Driving reported in 2012 that there are more drunk driving deaths over the Thanksgiving holiday than the Christmas holiday; it was second only to New Year’s Eve, MADD claimed. Minnesota Public Radio warned of the driving dangers associated with the day in 2014.

Finally, there’s proof to back up the empirical claims.

Upserve, a platform that provides advice and analytics for the restaurant industry, released a survey based on data from almost 3,000 restaurants around the U.S., gathered in 2016. The findings bear out the urban myth about Blackout Wednesday:

• Overall sales jumped an average of 23 percent on Thanksgiving Eve compared to the previous Wednesday.
• Beer sales increased by 270 percent.
• Growler sales were up 658 percent.
• Liquor sales rose 114 percent.
• Food orders increased 28 percent, and the number of checks increased 18 percent.
• The only category that shrank was wine by the glass, down 27 percent on Thanksgiving Eve.

Those last numbers prove that sales are being driven sharply upward by a relatively small increase in people. And it looks like they’re not looking for quality on that particular evening but a cheap buzz.

What are the reasons for the phenomenon? Drink Philly and other sources agree on certain elements: Many people have a four-day weekend that starts on Thanksgiving Day; family and friends are getting together after an extended absence; nobody wants to cook the night before Thanksgiving.

My own theory is that some people just need to steel themselves for the coming stresses of T Day. Cooking a 24-pound bird and your grandmother’s beloved canned string bean recipe while your brother’s kids destroy the living room is an experience that would try the temper of a saint.

Beer drinkers have been kicking back, enjoying a cold one — and for some, not so cold — for thousands of years. In fact, according to Linda Raley, author of “Beer History,” the discovery of Babylonian clay tablets dating back to 4300 BC detail recipes for making beer.

The formula eventually spread across Europe and the British isles before coming to America with the first colonists. The suds really started flowing on the west coast during the great California Gold Rush of 1849.

Like many booming 19th century communities, as settlers began moving in, so did brew masters. San Bernardino was no exception.

The first brewing establishment in San Bernardino opened at the northwest corner of Third and Salt Lake (now E) streets. Two entrepreneurs, a German emigrant named Rudolph (Nadorff) Hoffman and Danish-born Henry Suverkrup, his brew master. During this time, the area encompassing the town covered only one-mile square with most of the businesses and saloons clustered around the intersection of Third and Utah (now D Street). This was commonly known as “Whiskey Point.”

On March 9, 1867, the San Bernardino Guardian advertised Hoffman’s brewery:

ALE AND LAGER BREWERY

This old stand has been established for over seven years and the Proprietor still keeps on hand and has constantly for sale, by barrel, keg or quart, the favorite beverages of Ale and Lager Beer.  The proprietor, thankful for past favors from his customers, respectfully requests a continuance of the same.  And strangers sojourning in this city, by calling at the brewery, will always find this beautiful tonic the real ‘simon pure’.

When Hoffman died after a lingering bout of consumption on Oct. 19, 1870, Suverkrup sold the brewery to Nathaniel J. Pishon for $3,350. Apparently “Captain” Pishon, as he was called, was only interested in a quick turnover, for he sold it eight months later to a newcomer to town. His name was John Andreson.

Born in Schleswig-Holstein on Jan. 28, 1834, Andreson came to America in 1852 and settled in San Francisco. For a number of years he sailed merchant schooners along the Pacific Coast, then ran a grocery business for a couple more.

In 1863, Andreson sold out, went to Arizona and relocated in La Paz, a promising mining town 100 miles north of Fort Yuma. Noting the great demand for beer and scarcity of the same, he opened a small brewery along with a man who understood the business. In three years he made himself a nice little fortune, mostly in gold dust.

When Andreson returned to California in 1871, he settled in San Bernardino and purchased an acre of land, which included Suverkrup’s brewery. Before long, he increased the size of the establishment — known as either Andreson Brewery or San Bernardino Brewery. He began making 30 barrels of beer a day.

Andreson’s major competition came from saloonkeeper August Winkler, who operated the City Brewery and Bath House on West Third Street. He also ran a saloon adjacent to his brewery, touting the “very best wines, liquors and cigars,” and served lunch “at all hours of the day or evening.”

Obviously concerned about the rivalry with Andreson, Winkler began offering free samples of his wares to town merchants, including the newsroom of the San Bernardino Guardian.

The newspaper’s editor gleefully reported in its April 27, 1872 issue:

“The august form of Mr. Winkler made its appearance in our office a day or two ago bearing a tray filled with numerous bottles, such as champagne mead, champagne cider, ale and porter, all of which were placed on our table with his hearty good wishes and compliments. It is needless to say the treat was appreciated and muchly enjoyed by all hands …”

Not letting Winkler get the upper hand, Andreson “counter punched” with a surprise visit of his own that same week, as the Guardian reported in the same issue:

“We were presented on Monday last with a half dozen of the best lager ever manufactured in a brewery, by the gentlemanly proprietor of the San Bernardino Brewery, Mr. John Andreson, for which the attachees of the office return thanks John, you’ll do.”

Perhaps still concerned about losing business to his archrival, Winkler purchased a soda-making apparatus and started selling soda water and sarsaparilla.

In 1880, Winkler erected an ornate building of stone, brick and wrought iron at 368 W. Third Street He opened a beer garden in the basement, a soda pop works and saloon on the main floor, and a bath house in the rear.

Unfortunately, August Winkler didn’t get to enjoy the profits of his new venture, as he died a short time later on Feb. 18, 1886. In 1900, blacksmith Oliver Allen, bought the building and converted it to an ironworks.

Allen & Sons Iron Works would become a vital component of industry in San Bernardino until the building was razed in 1961.

Meanwhile, Andreson had so many other business interests that he sold the brewery business and its equipment in 1884 but retained the building. The brewery soon floundered and by 1900 the structure was remodeled into an office building.

Andreson’s  San Bernardino Brewery was demolished in 1927 to make way for the magnificent new Andreson Building, still standing opposite the Harris Company building at the east entrance of the recently closed Carousel Mall.

Contact Nick Cataldo at Yankeenut15@gmail.com and read more of his local history articles at Facebook.com/BackRoadsPress.

Beer lovers know there’s no shortage of choices when it comes to types and styles of brews.

There are lagers, ambers, porters, stouts and malts with styles that vary from blondes to browns; creamy to fruity; golden to red; honey and the ever-popular IPA.

But there are some beers that make all other beers tremble in their normalcy.

These are the extreme beers.

“Extreme beers we define as beers that push the boundaries of brewing. They’re not specific to any sort of style, ABV [alcohol by volume], technique; it’s kind of free and open,” said Todd Alström, co-founder of BeerAdvocate, an online and print magazine focused on all things beer founded in 1996.

Since 2003, the publication has organized more than 60 beer festivals including its signature event, the Extreme Beer Fest, which has been held in places like Boston.

And for the first time, on Dec. 9 the beer-loving organization is bringing its Extreme Beer Fest to Los Angeles for an event that aims to celebrate “brewers who push the boundaries of brewing and raise a fist at the norm.”

“It kind or raises a fist at all the mediocrity and normality out there,” Alström said.

The one-day, two-session event will be held at the California Market Center in downtown L.A. And will feature more than 240 beers from more than 60 professional brewers whose creative and innovate beers are meant to challenge the palates of beer drinkers and bend the rules of brewing.

But unless you are the world’s most extreme drinker, it’ll be physically impossible to try every beer.

So Alström is going to do you a solid and share his choices along with his comments on the five extreme beers to try for sure at the Extreme Beer Fest.

Puddin’ Wine (Dogfish Head Craft Brewery, Milton, DE. 10% ABV.) “Shameless plug. We brewed this with Dogfish Head. It’s based on my brother’s recipe for a traditional Christmas pudding (a booze soaked cake that you light on fire), with dried fruits—black currants, sultanas, plums, cherries, and raisins—plus golden treacle and brown sugar to goose the alcohol. It’s also aged in Port wine barrels.”

Ghostface Killah (Three Weavers Brewing Co., Inglewood, CA. 6.9% ABV.) “A West Coast IPA with ghost, habanero, jalapeño, fresno, and bell peppers? Sign me up! I’m a sucker for chile beers, and everything I’ve had from Three Weavers has been delicious.”

Mexican Achromatic (WeldWerks Brewing Co., Greeley, CO. 10.2% ABV.) “I love a good Mexican hot chocolate. And this big Stout has a ton of TCHO (a luxury chocolate maker) cacao nibs, chocolate malts, oatmeal, crystal malts, plus cinnamon sticks and vanilla beans. It sounds crazy good, and I can’t wait to try this one myself.”

Cosmic Vibration (Finback Brewery, Queens, NY. 7.5% ABV.) “I recently tried it on canning day at the brewery. It’s a coffee coconut IPA, dry hopped with Falconers, Mosaic, and Ekuanot hops. My brain kept on making me take sips in order to figure out why I liked something so weird, so damn much.”

Illusion of Safety (Adroit Theory Brewing Co., Purcellville, VA. 4.5% ABV) “It’s got a 4.5% ABV Gose (a tart German wheat beer with salt) base, but then they age it in gin barrels. So it’s going to pick up residual botanicals in the wood, but then they add some Thai basil and black pepper. I love gin, and I love when brewers mash up flavors like this.”

If You Go

When: Two sessions from Noon-3:30 p.m. and 6-9:30 p.m. Dec. 9.

Where: California Market Center, 110 E Ninth St, Los Angeles.

Tickets: $60

Information: www.beeradvocate.com.

It’s time for the weekend, so here’s the latest edition of the Play List with ideas for what to do with friends, as a couple or with your family in the Inland Empire.

Friends

If you love craft beer, Refuge Brewery’s fifth anniversary party is the place to be for you and your pals to get your drink on and enjoy live music, food and good cheer. Specializing in Belgian-style ales, Refuge has been a local favorite since opening in 2012.

The Temecula-based Devilicious food truck will be on site for guests to enjoy good grub while Black Hat Patsy will keep the dance floor hopping.

Tickets include a pour of any beer and a commemorative glass.

5:30-10 p.m. Saturday, Dec. 9, Refuge Brewery, 43040 Rancho Way, Temecula. $15; $25 for VIP, which includes a bottle of Batch V beer. 951-506-0609, refugebrew.com.

Families

Bundle up the little ones and enjoy a different kind of parade at the 19th annual “Lights on the Lake” holiday boat parade at Lake Perris. Colorful lights twinkle and reflect off the water adding to the brilliant parade experience for everyone.

5 p.m. Dec. 9, Lake Perris State Recreation Area, 17801 Lake Perris Drive, Perris. Bring an unwrapped toy worth $10 or more for admission. 951-940-5600, parks.ca.gov/?page_id=651.

Couples

Couples who laugh together stay together, so enjoy comedian Joe Rogan with your sweetheart at the Fox Performing Arts Center in downtown Riverside. Rogan, who used to host the popular gross-out show “Fear Factor,” now hosts a popular podcast and continues to tour.

6:30 and 9:30 p.m. Friday, Dec. 8, Fox Performing Arts Center, 3801 Mission Inn Ave., Riverside. $39.50-$49.50. 951-779-9800, riversidelive.com.

A lot has happened in the last year here in the Inland Empire, at least when it comes to the local food scene.

Eateries have opened, closed and moved.

Breweries have opened.

With the new year nearly upon us, let’s take a look back at the year that was.

This was the year that the Inland Empire got its first taste of Raising Cane’s Chicken Fingers. To the surprise of no one, the Riverside restaurant, which opened in October, was an immediate hit.

Lines formed around the restaurant, while the drive-thru line snaked through the parking lot of the center where it is located.

Also new to the region is Wayback Burgers, of which there are now two here: In San Bernardino and Chino Hills.

Stonefire Grill also opened its first Inland Empire location this summer in Rancho Cucamonga.

Big Al’s built its first California location here in the Inland Empire this year. The long-anticipated “eatertainment” spot finally opened in March, complete with bowling lanes, an arcade, darts, shuffleboard and other pub games, plus a sports bar with a 55-foot screen.

A few months later, a similar, but in many ways very different chain, Punch Bowl Social, opened its first California location in Rancho Cucamonga’s Victoria Gardens.

Victoria Gardens was a hotbed for new eateries, with several opening in 2017, including a Dog Haus Biergarten, Jack’s Urban Eats, the Hello Kitty Mini Cafe, Frost Gelato, The Pie Hole and the second location of The State.

Sweet Dough Cafe also recently relocated there from Upland.

The Inland Empire (and likely the U.S.) got its first robot-service restaurant when Gen Korean BBQ House opened in Montclair in June.

Rialto got a spate of new eateries with the opening of Rialto Marketplace.

Restaurants open at the Walmart-anchored center include Pieology, Ono Hawaiian BBQ, Jersey Mike’s Subs, Menchie’s Frozen Yogurt, Carl’s Jr., Chipotle Mexican Grill, Starbucks, Juice it Up! and Wingstop. There’s also Wetzel’s Pretzels and Burger King in the Walmart itself.

An unassuming strip mall in Highland became home to VC Gourmet, a casual spot that certainly lives up to its name.

Cheesewalla and Copehouse Bar & Bistro opened in downtown Redlands.

Grizzly’s Biscuits & Donuts opened in Claremont, and after threats from a Montana bar, promptly changed its name to Grizzby’s.

Mes Amis made its way back to Upland, and Dhat Island found yet another home in Redlands.

San Manuel Casino in Highland opened the first George Lopez’s Chingon Kitchen, expanded its Rock & Brews, and converted its taqueria to a barbecue joint.

In Claremont, the nonprofit Sanctuary Coffee began serving both its customers and the community.

Longtime eateries got new leases on life: Greensleeves Steakhouse opened where Joe Greensleeves used to be in Redlands, and where The Mug once was in San Bernardino is now World Seafood.

The Inland Empire gained another Black Bear Diner (Chino), two new 85°C Bakery Cafe locations (Claremont and Rancho Cucamonga) and five new Golden Corral locations (San Bernardino, Lake Elsinore, Murrieta, Ontario and Pomona).

The brewery business continued to boom here in the Inland Empire, with several new breweries opening this year, along with two returning favorites.

New are Brewcaipa Brewing Co. in Yucaipa, Upland’s Rescue Brewing Co., Rancho Cucamonga’s Solorio Brewing Co., and Murrieta’s Inland Wharf Brewing Co.

Brew Rebellion expanded by opening a taproom in Banning.

In Riverside, Thompson Brewing Co. finally reemerged, now serving food to pair with its delicious beer, and we finally got the long-awaited return of Main Street Brewery and Lamppost Pizza to Corona.

The Brickwood, a great place to sample beers from the Inland Empire and beyond, opened in downtown Riverside.

And for those who want a break from beer, Ironbark Ciderworks opened in Claremont.

It wasn’t all good news, as we said goodbye to Restore Kitchen in Redlands, the Upland H. Salt Fish & Chips, Rancho Cucamonga’s [N⁷] Creamery and Ben & Jerry’s, Joe’s Crab Shack in Rancho Cucamonga, Famous Dave’s in Temecula, the Ontario Mills GameWorks, Oh Queso in Chino Hills, China Wings & Grill in Fontana, the Riverside Farrell’s Ice Cream Parlour, The Iron Burgers and Beyond in Ontario and the San Bernardino Taco Tia.

Every year, a new food trend pops up that diners adore. And as soon as an ambitious chef or restaurant owner catches wind of these buzzy meals, it opens the floodgates for copycats.

Some menu epidemics catch on and stick around. Think cupcakes, cronuts and frozen yogurt. Those trends had legs, and only the strongest have survived.

But, we think some fads must go. Here’s our take on what foods we’d like to see die in 2018.

Mashup meals: End the madness. Unless we’re at the county fair or Taco Bell, these hybrid concoctions must go. Think Spaghetti Grilled Cheese sandwiches and burger buns made of fried macaroni and cheese. –Nancy Luna

Hazy IPAS: As my favorite 1980s “Clueless” character, Cher, might say: These lazy murky IPAs are total Monets. “From far away, it’s OK, but up close, it’s a big old mess.” (Note: Green Cheek Beer in Orange is one of the few local breweries who can get away with these drinks.)–N.L.

Poke: The market is oversaturated. It will implode in 2018.–N.L.

Social media foods: Don’t judge a food by its Instagram looks. The internet goes ga-ga over these so-called “food porn” images but the reality is most of these gimmicky meals are made to look good, instead of tasting good. Among the worst local offenders: The Loop Handcrafted Churros, Sweet Combforts and the Cauldron’s Puffle Cone.–N.L.

Cereal as a topping: There’s only one way to eat cereal: in a bowl with milk. N.L.

Rolled ice cream: I’m a purist about ice cream. It’s got to be served by the scoop, or blended in a shake.–N.L.

Electronic ordering systems:  It’s so hip! It’s so now! It’s so not working. These always sound progressive but mostly they’re a fail because of faulty wi-fi, technical glitches, orders appearing twice or not at all. After a big announcement they seem to disappear from these restaurants within weeks. Just walk up and ask me what I want to eat. OK? Because I’m not inclined to tip robots.–Anne Valdespino

Unicorn creations: Colorful, bland, tasteless kindergarten food. Let’s just grow up.–A.V.

Avocado toast: The “special” appetizer is that ubiquitous tamed down, culturally misappropriated guacamole. C’mon!–A.V.

No online reservations: I have to wait until 5 p.m. to phone and then no one picks up? It’s called Open Table and it’s really convenient–for both of us.–A.V.

Fickle craft cocktail menus: You drink through the list to find your favorite, then return and discover this menu changes at the speed of light! Beg for it and you’re told the fancy eye of newt and wing of bat ingredients are no longer behind the bar. Fine. Neither am I.–A.V.

Sexist servers: Don’t you dare ask my table if the ladies would like some white wine or dessert. Yep, it’s as shocking as finding an 8-track tape on the floor of a rental car but somewhere they still make these guys. They hand him the wine list and even after you make the selection they pour him a taste. Don’t stop bringing him the check, though, that’s the only part of this asinine routine I enjoy.–A.V.

Enormous entree bowls:  You’re seriously plopping a chop, a steak or a hunk of chicken in there and expecting me to negotiate it with a knife that keeps sliding into the sauce? There’s no place to rest the utensils and I have to keep wiping them with a napkin that then belongs nowhere near my lips, hands or lap. How do I not make a mess? I feel like a Rhesus monkey on a private jet seated next to Queen Elizabeth.–A.V.

Carnival food on restaurant menus: Although this trend is not limited strictly to food halls, many (not all) of these places have sadly become magnets for immature wanna-be cooks with no proper training or vision. Making a hamburger “bun” out of deep-fried macaroni, or dousing a single piece of fried chicken with a pound of cayenne pepper doesn’t make you a chef, nor a marketing genius. Go learn to cook, then come back and try again. –Brad A. Johnson

Cajun/Asian crawfish restaurants in Little Saigon: Imitation is supposed to be the best form of flattery, and for a while there I was excited to see so many new restaurants copying The Boiling Crab (which no doubt copied someone else before them). But now we have Kickin’ Crab, Jumpin’ Crab, Claws, Mad Claw, Cajun Islands, Submarine Crab, Fire Crab, KOC Crawfish, Crawfish House, Crawfish Live, Hot n Juicy Crawfish, Starfish Restaurant, On the Hook… blech. –B.A.J.

Cutting boards as plates: It makes sense to serve charcuterie on a cutting board or piece of slate. But these are not the right vessels on which to serve any sort of food that’s going to spill off the edge and onto the table, like sauce, or rice, or beans, or salad dressing… Please stop. –B.A.J.

Smoke in cocktails: I’ve seen tiny “joints” attached to bucket glasses, smoking herbs inserted into mixing glasses and other craziness.The last thing I want when I’m drinking a cocktail is a big, nasty mouthful of smoke with my drink. It makes me feel like I’m in a sailor’s dive bar circa 1967.–Paul Hodgins

Beet juice as a mixer: I like beet salads but not beet martinis. Let’s keep our vegetables on a plate and away from the cocktail glass. It seems like a attempt to make a cocktail healthier, which would be like removing the fat from foie gras. If I wanted a healthy cocktail, I’d ask for a kale leaf in my Bloody Mary. –P.H.

Double (and triple)  IPAs: When I’m in the mood I like a hoppy beer as much as the next guy or gal, but lately craft brewery IPAs have been hoppier than a rabbit invasion. Back off, hop heads, and make a more balanced brew, please. –P.H.

Disney’s ongoing effort to bring a new look to Downtown Disney will include a craft brewery, tasting room and restaurant operated by one of the biggest names in the industry: Ballast Point.

When it opens this fall opposite the entrance to the Grand Californian Hotel, the new 7,300-square-foot facility will be Downtown Disney’s first-ever brewery since its 2001 opening. With as many as 100 taps, a three-barrel brewing system, a California comfort food menu and an outdoor beer garden, this will be Ballast Point’s first location in Orange County and seventh in Southern California. An opening date has not yet been announced; construction will start in the spring.

Ballast Point’s beachhead in Orange County is part of a larger plan to make the brand a household name throughout the U.S. and beyond.

“We want to build brand awareness around the country. Only 20 percent of craft beer consumers (in the U.S.) know who we are,” said Marty Birkel, president of Ballast Point Brewing Company. “It’s an opportunity to build greater exposure in a place that draws in people from all over the U.S. and even beyond. It gives us global exposure.”

Ballast Point has begun to expand beyond California’s borders. A new brewery and tasting room opened recently in Daleville, Virginia. Coming soon is a brewery and kitchen in Chicago – its first in the Midwest.

Among craft beer connoisseurs, the idea that Ballast Point is an obscure name might cause a chuckle. It was one of the pioneers of the lively San Diego craft brewing scene when it opened in 1996.

In November, 2015 the beer world took notice when Constellation Brands, one of the world’s largest wine and spirits conglomerates, announced it would acquire Ballast Point for $1 billion. At the time of the purchase it was the second largest brewer in San Diego County and the 17th largest brewery in the country based on sales volume, and its Sculpin IPA is widely available around the country. Ballast Point became the fourth beer brand in Constellation’s portfolio, alongside Corona, Modelo and Pacifico. It represented the company’s first foray into the super-premium beer market.

Ballast Point is “a bit like Disney – an icon in the business,” Birkel said. “It’s been around for 20 years, it’s known for its high-quality products, and it’s always been a great place to work. (Founder) Jack White and his crew have built an amazing company.”

Asked about the rationale for such a major acquisition – financed with a combination of debt and cash – Birkel explained that the brand fit neatly with  Constellation’s philosophy. “We want to grow our high-end (brands). The craft beer movement has shown us that people want higher-priced, more flavorful beers. Across the board, there is a move toward higher quality and price. We saw it on the wine side first. We’re at a point now where the (beer) category is still very bullish.”

The Downtown Disney facility isn’t equipped to make large amounts of beer. “We’ll make some stuff that’s exclusive to that outlet,” Birkel said. He added there are no plans to offer other brands of beer from the restaurant’s many taps. It will be all Ballast Point products all the time; the brewery’s main production facilities are nearby in San Diego County.

Although the menu hasn’t been finalized yet, it will include popular dishes from Ballast Point’s other restaurant-tasting rooms such as Baja-style fish tacos and a house-made pretzel with beer mustard. Similar to Ballast Point’s brewing philosophy, the kitchen will source only the best local ingredients, including steroid- and antibiotic-free proteins, line-caught fish and local produce when available.

The food is designed to pair well with Ballast Point beers and even incorporate it in some recipes. Also available: gluten-free and vegetarian options, as well as a children’s menu.

The shape of the future is going to be a little different at Hangar 24 Craft Brewing — smaller and more cylindrical.

The Redlands company is bringing back its Double Betty IPA in four-packs of 16 ounce cans instead of 22-ounce bottles.

Cans are better for the beer than glass bottles that allow light to shine through, according to brewery general manager Armin Tchami. That is especially true of India Pale Ales that raise the amount of hops used in brewing.

“There is something that occurs when wavelengths of light hit hop oils,” he said in a phone interview. “It creates a skunky character.”

Cans have other advantages for customers, particularly those with active lifestyles, Tchami said. Cans are easier to carry around and are allowed in some places that bottles aren’t, such as beaches and campgrounds. And when emptied, they can be easily crushed and thrown into a backpack.

For bottlers, cans provide more space for graphic design, he added.

Hangar 24 is following a trend in switching to cans. Their use rose to 30.9 percent of packaged volume among craft brewers in 2017, according to Bart Watson, chief economist for the Brewers Association.

It’s a good strategy, according to Mo Perez, beer specialist at Gerrards Market and “a huge proponent of cans.” Gerrards is a specialty grocery store in Redlands that stocks 3,000 brews in its 1,200 square foot Beer Cave. They protect contents from UV rays, allowing IPAs to taste the way the brewer intended.

“You have to think of it as a mini-keg,” she said in a phone interview. “There’s less oxidation. There’s no oxygen slipping through the cap.”

Double Betty went on tap in Hangar 24’s two tasting rooms — in Redlands and in Lake Havasu, Arizona — beginning Wednesday, March 7, and will be sold exclusively in cans in stores. It launched 2018 calendar of limited release India Pale Ales.

The Rotating IPA Series will feature new IPAs released at intervals throughout the year, according to a news release.

Hangar 24 introduced Betty, a year-round IPA, four years ago this month and is in its third year of brewing Double Betty for limited release.

Betty is 6.5 percent alcohol by volume and has a rating of 68 on the International Bitterness Units scale, putting it near the top in the “extra hoppy” range.

Double Betty is 10.1 percent alcohol by volume and has an IBU rating of 100, meaning it has more of everything.

A six pack of Betty, which comes in 12-ounce cans and bottles, costs $11 in Hangar 24’s Taproom. A four-pack of Double Betty costs $15.

Hangar 24

Redlands Taproom: 1700 Sessums Drive, Redlands, 909-389-1400

Information: hangar24brewing.com

Craft brewers: Big Brewery Map of Southern California

With green beer flowing and whiskey pouring, St. Patrick’s Day tends to be one of the wildest nights of the year for many people as they celebrate the holiday at pubs and bars.

If you don’t want to party like a wild leprechaun but you still want to mark the holiday in a sensible way, here are 10 things you can do for St. Patrick’s Day that don’t involve gallons of cheap green beer.

1. Jump around with Flogging Molly

Pre-game it with the famously Irish musicians known for mixing punk with Irish traditional music at the band’s Shamrock N’ Roll concert at Morongo Casino on Friday, March 16.

Also on the bill is Austin-based one man band and punk country musician Scott H. Biram.

And if you want to see Flogging Molly on St. Patrick’s Day the band performs at the Hollywood Palladium  Saturday, March 17.

8 p.m. Friday, March 16, Morongo Casino, Resort and Spa, 49500 Seminole Drive, Cabazon. $49.50-$105. 800-252-4499, www.morongocasinoresort.com

8 p.m. Saturday, March 17, Hollywood Palladium, 6215 Sunset Blvd., Los Angeles. $49.50-$115.50. www.hollywoodpalladium.com

2. Sip craft beer instead of green beer

Forget the shame of drinking green beer and drink craft brews at spots like Last Name Brewing in Upland which will hold a “Shameless Saturday,” party on St. Patrick’s Day.

The free event, which is open to all ages, will include live music in the parking lot, food specials and new beer releases such as the McDale Irish Red.

In downtown L.A., Angel City Brewery will be holding a St. Patrick’s Day Festival March 17 that will include food such as corned beef tacos and beer releases, including an Irish coffee stout made with bourbon barrel-aged coffee beans and aged in whiskey barrels.

There’s no cover charge for the Angel City celebration, but it is for the 21 and over crowd.

Last Name Brewing, 2120 Porterfield Way, Upland. 909-579-0032, www.lastnamebrewing.com

Angel City Brewery, 216 Alameda St. Los Angeles. 213-622-1261, www.angelcitybrewery.com

3. Laugh with a comedy gig

Turn green with laughter by checking out some comedy shows.

Stand-up comic Godfrey performs two shows at the Ontario Improv Saturday, March 17, or you can check out one of the two shows of the the Night Shift comedy showcase at The Laugh Factory in Long Beach with up-and-coming comics.

7 and 9:30 p.m. Ontario Improv, 4555 Mills Circle, Ontario. $17, 18 and older only. 909-484-5411, www.ontario.improv.com

7:30 and 9:45 p.m. The Laugh Factory, 151 S. Pine Ave., Long Beach. $17-$27. 562-495-2844, www.laughfactory.com

4. Take a cruise

Hop off the bar stool and onto a boat for a St. Patrick’s Day cruise to Catalina Island on a triple-decker red boat. The sunset cruise, organized by a company called The Xanadu Life, will include an on-board dance party, a talent show and a silent disco.

The fear of falling overboard should keep your drinking in check, too. Note that the event is BYOC, bring your own cup. There are no plastic cups or straws onboard the vessel.

4 p.m. The Xanadu Life, 1046 Queens Highway, Long Beach. $30. https://tinyurl.com/ybs4cn54

5. See this charming show

It would be pretty impossible to see Morrissey at a restaurant, especially in Whittier, unless they serve killer veggie plates.

See the next best thing at Sage Restaurant & Lounge with a show by Morrissey and Smiths tribute band These Handsome Devils along with the Mana tribute group Pergamo on St. Patrick’s Day.

7:30 p.m. Sage Restaurant & Lounge, 6511 Greenleaf Ave., Whittier. $10 in advance or $20 at the door. 562-325-0049, www.sagewhittier.com.

6. Hear some big pipin’

It wouldn’t sound like St. Patrick’s Day without the wonderfully un-soothing sounds of bagpipes.

You can hear one of the best bagpipe bands, the L.A. Scots, at Skyloft Restaurant in Laguna Beach March 17. They’ll lead a sidewalk procession at 2 p.m. to take people up to the Skyloft, where they’ll perform again at sunset.

Skyloft Restaurant, 422 S. Coast Highway, Laguna Beach. Free before before 9 p.m. and $10 after. 949-715-1550, www.skyloftoc.com

7. Roam the Original Farmer’s Market

The Original Farmer’s Market is getting in on the celebration on March 17 with events that include live music throughout the day.

It’ll start with the folk group Celtic Camerata performing on the East Patio from 11:30 a.m.-1:30 p.m. Meanwhile, Glen the Bagpiper will be roaming the grounds all kilted up and performing from noon-3 p.m. And if you feel compelled to go the green beer route, it will be served at EB’s Beer and Wine Bar. Also be on the lookout for a pop-up bar in the East Patio.

Original Farmer’s Market, 6333 W. 3rd St., Los Angeles. 323-933-9211, www.farmersmarketla.com. No cover charge to roam around.

8. Go fishing

OC Parks will host the free annual Kid’s Fishing Derby on March 17.

The North Lake at the park will be filled with more than 1,000 pounds of trout and catfish for the derby so chances are your kids can catch something for dinner to continue the celebration at home. Fishing is free for kids 6-15.

9 a.m.- noon, Mile Square Regional Park 16801 Euclid St., Fountain Valley. Free. www.ocparks.com/events. .

9. Watch a parade

The Hermosa Beach St. Patrick’s Day Parade attracts thousands every year.

It all starts at 11 a.m. March 17 at City Hall before moving down Valley Drive and Pier Avenue before ending at the corner of Hermosa Avenue and Tenth Street. It includes bagpipers, horses, floats, cars and marching bands.

11 a.m. Hermosa Beach City Hall, 1315 Valley Drive, Hermosa Beach. Free. www.hbchamber.net.

10. Run it out

If you insist on partying hard, then why not warm up first with a little 5k race right by the beach?

The annual Village Runner St. Patrick’s Day 5K Run/Community Walk starts at 8 a.m. sharp March 17 and besides doing something athletic you’ll get a free St. Patrick’s Day Run T-shirt. It’s $40 for adults to register.

There’s even a kid’s run for the little leprechauns. It’s $30 to register for the kid run.

8 a.m.Village Runner, 1811 S. Catalina Ave., Redondo Beach. 310-375-2626, www.villagerunner.com

It seems like Stonefire Grill is frequently updating its menu, and the comfort food chain is at it again.

Late last year, the chain offered limited-time “Test Kitchen Specials,” with items such as a cheeseburger, Mediterranean sea bass and farro salad.

With only one exception, those items are now available on the regular menu.

The chain has turned its sights on its appetizer offerings with its new “Snacks” menu.

As with most of the restaurant’s offerings, the new items are designed to be shared and are available in small (serves three or four diners) and large (serves five or six) portions.

However, they’re also available in individual portions for one or two.

Items on the new menu include:

• Traditional Hummus (served with cucumber, grape tomatoes and pita)
• Caramelized Onion Dip (served with tortilla or salt and pepper potato chips)
• Mediterranean Chicken Patties (served with lemon tahini and a spicy cilantro-serrano mash)
• Chilaquiles Verdes (topped with feta, red onion and cilantro)
• Mesquite BBQ Meatballs (with spicy or signature barbecue sauce)
• Chips and Roasted Tomato Salsa
• Chips and Guacamole

Prices range from $1.99 for an individual order of chips and salsa to $16.99 for a large order of 18 meatballs.

The chain’s sole Inland Empire location — for now, at least — is at 10680 E. Foothill Blvd. in Rancho Cucamonga.

New in town

We’ve gotten word of a handful of new restaurants that have been spotted around the Inland Empire.

In Redlands, the Breakfast Shack has opened at 615 W. State St., the spot that was formerly Rico Taco, Chez Sabine and Restore Kitchen on State — take your pick. The new restaurant is open 7 a.m.-2 p.m. daily.

Also in Redlands, Thai Spoon Café has opened in the spot that was once El Kiosco Express at 802 W. Colton Ave., Suite B. Hours are 11 a.m.-9 p.m. Tuesday through Sunday. There are also Thai Spoon restaurants in Highland and Loma Linda.

Now that things are fully underway at the Meat Cellar’s new location at 160 W. Foothill Blvd. in Claremont, the butcher shop restaurant’s former location — 665 W. Foothill Blvd., Suite C — has reopened as The Burger Bar by the Meat Cellar. The Burger Bar, as one might expect, specializes in gourmet burgers, along with salads, tacos and a selection of sandwiches. The new eatery also has eight taps for craft beer.

Hot Chicks Kitchen has begun its soft opening in Rancho Cucamonga. The restaurant, which specializes in Nashville hot chicken and waffles, is at 12750 E. Foothill Blvd. in Rancho Cucamonga. Thanks to our friends at Rancho Cucamonga Eats for the heads up!

Thippawan Thai Restaurant has opened at 9950 E. Foothill Blvd., Suite S, Rancho Cucamonga. Thanks again to our friends at Rancho Cucamonga Eats for the heads up.

Cheesesteak Day

National Cheesesteak Day is Saturday, March 24, and the Philly’s Best Cheesesteaks chain is celebrating it with $5.99 regular cheesesteaks and Philly chicken and cheese sandwiches.

A coupon — available on the chain’s website, www.eatphillysbest.com — is necessary to redeem the deal.

Inland Empire locations include Ontario, Chino, Mira Loma and San Dimas.

The Deli is hiring

After 50 years, The Deli is finally expanding.

The Rancho Cucamonga-based deli is hiring for its new Fontana location, 16975 Sierra Lakes Parkway.

Applications are being taken at the original location, 9671 E. Foothill Blvd., Rancho Cucamonga.

Brew With a View

Riverside Airport’s annual airshow takes place Saturday, March 24, and — not coincidentally — Packinghouse Brewing Company’s Brew With a View will take place Saturday as well.

The pet- and family-friendly event is set for 10 a.m.-6 p.m. at the brewery, 6421 Central Ave., Suite 101-A, which happens to be directly across the street from the airport.

Attendees to the free event can sip beer, eat food and listen to live bands while watching the airshow.

Related: Big brewery map of Southern California

Sanctum turns four

Pomona’s Sanctum Brewing Co. is celebrating its fourth anniversary from 2-9 p.m. Saturday, March 24.

The event will feature more than 32 different beers on tap and food from Pappas Artisanal’s meat trailer.

Tickets, which include a one-of-a-kind pint glass and a number of five-ounce pours, start at $15 for three pours and are available at the brewery’s website, www.sanctumbrewing.com.

Sanctum Brewing Co. is at 560 E. Commercial St., Unit 21, in the Pomona Packing Plant.

Beer is good for you

Dragon’s Tale Brewery in Montclair is hosting a “Beer is Good for You” seminar and book signing at 7 p.m. Thursday, March 29.

The seminar will be presented by Anna Lepeley, an exercise and nutrition educator.

Admission is free.

Dragon’s Tale is at 8920 Vernon Ave., Suite 122.

Hangar 24 Craft Brewers in Redlands has laid off five people in its production facility and is taking steps to remain competitive in a crowed market, according to its chief executive officer.

“It’s not a major restructuring, although it (stinks),” Ben Cook said in a phone interview.

Cook said the five employees were out of a total of about 140 and that they were given severance and referrals to other Inland businesses seeking employees. Remaining staff, he said, were given raises.

“We’re moving toward a strategy of fewer employees that are more skilled and making more money.”

Cook founded Hangar 24 in 2008. It takes its name from Redlands Municipal Airport across the street from the brewery.

Its signature brew is Orange Wheat, which is made with locally grown oranges. Cook said its two main competitors, Blue Moon and Shock Top, come from large corporations.

“Being independent and staying independent is extremely difficult,” he said. “But we’re fighting the good fight.”

Steps Hangar 24 is taking include:

Alternating proprietorship: Hangar 24 has an arrangement with the Bay Area’s Gordon Biersch Brewing Company for brewing some of its established brands. Cook described it as akin to leasing a facility in San Jose.

Alternating proprietorship, according to the Alcohol and Tobacco Tax and Trade Bureau, is sharing space and equipment between a “host brewer” and a “tenant brewer,” in this case Hangar 24. It allows the host to use excess capacity and the tenant to save on investing in space and equipment.

The tenant, according to the government, is responsible for the beer at all stages. Cook said ingredients such as Redlands oranges remain the same and that the Redlands brewery now has extra tanks it can use for other brews.

Food truck: Cook said Hangar 24 has purchased a food truck that will be stationed at its Redlands taproom, which doesn’t have a kitchen. It will serve best-selling items from Hangar 24’s restaurant in Lake Havasu City, Ariz.

Packaging: Hangar 24 will be introducing new branding on May 19 at AirFest, its annual air show and beer festival that will also be a 10th anniversary celebration.

Hangar 24 is already expanding its use of 16-ounce aluminum cans instead of 22-ounce bottles for limited release brews such as Orange Wedge Double IPA.

It released this year’s first limited edition, Double Betty IPA, in early March, about the time President Donald Trump authorized tariffs on imported steel and aluminum, potentially driving up bottling prices.

Cook called the timing unfortunate, but said that in moving toward aluminum Hangar 24 is responding to what customers want, although “we internally think the cans are pretty cool.”

But Cook said Hangar 24 will go further with “a brand new look and feel.”

Changes will include containers displaying the Independent Craft Brewer Seal granted by a trade group called the Brewers Association to businesses that meet its requirements. The seal is intended to set craft brewers apart, which is what Cook said is after.

“All of these efforts are toward remaining independent.”