BREW CULTURE

by angela borda

Brewing is serious flavor and fun in Santa Barbara, with a vibrant scene of brewpubs and tasting rooms, all serving beer brewed locally The Funk Zone is the perfect spot for a beer crawl, with Fig Mountain, Brass Bear, Topa Topa, Third Window, Telegraph, and more dotting every corner But don’t overlook Night Lizard on State Street, or Captain Fatty’s, the Brewhouse, and Hollister Brew Company At any of these places, ask for test sips to hone in on your favorite and chat with the friendly bartenders and enthusiastic brewers for a truly unique flavor experience from hearty stouts to the rare triple IPA

Head brewer Seth Anderson makes a tasty beer and has mean chops at the grill of this small but mighty brewery, where a dedicated following comes for tall glasses of beer, good eats, and even the occasional murder mystery dinner party Of their popular Hopping Grizzly IIPA, Seth says, “It’s a very full bodied and balanced IPA with a good malt backbone with classic hops We dry-hop it, which gives it a floral nose ” Don’t miss out on their blood orange

“heff,” with citrus notes, and be sure to pair it with the chipotle rosemary shrimp www brassbearbrewing com

One of the liveliest Happy Hours in town happens at the Brewhouse, where brewers Pete Johnson and Casey Smith offer twenty of their beers on tap Perhaps their most popular is the Motivation Destroyer IPA, which Casey describes as having “more of a tropical flavor from the Mosaic and Galaxy hops, which give a fruit flavor ” Or for something more traditional try the Condor Pilsner that Casey calls a “quintessential German-Style Pilsner, light, refreshing, and easy drinking .” Bring your friends, even bring your pooch (they have a special menu for pups) and enjoy a convivial atmosphere, downhome food, and a big mug of brew! www .sbbrewhouse .com

Captain Fatty’s is a fun and festive place to hang out, especially on Thursday and Saturday afternoons, when wood-fired pizza is made to order by Santa Barbara Wood Fire Pizza Sat- urday evening features live music, and every week the captain releases a new beer But a must-have is the Calypso Cucumber Sour, a refreshing, puckery brew that head brewer Collin Honeybourne makes in a “Kettle Sour style with the addition of fresh, local cucumbers added directly into the beer at the end of fermentation ” If you’re looking for an IPA, try the popular Blue, a “classic West Coast IPA made with Warrior, Columbus, Simcoe, Amarillo, Citra, & Mosaic hops ” www captainfattys com

FIGUEROA MOUNTAIN BREWING CO.

The “fig family” is a tight-knit crew of award-winning brewers creating innovative beer right here in Santa Barbara . In their Funk Zone brew room, try the David Brown, a rich brew that fill operator Aaron Sawtelle describes as having a “caramel, toffee taste with a good bold flavor.” Or the supremely popular Hoppy Poppy that barkeep Shane Braly loves for its “resinous, citrus, earthy flavor with a smooth finish ” Join the Mug Club at this happening, fun brewery, and get your own mug on the bar, just in case you get thirsty www figmtnbrew com

This dynamic little brewery offers a constant rotation of fourteen beers on tap, a mixture of traditional and trend brews Head brewer Ben Elson recommends the Diamond Vice Pilsner “Pilsner is an awesome historic beer style that is close to my heart I went with a full flavored heirloom varietal of German Pilsner malt, and found some wonderfully aromatic European hops to balance it It is a hop-forward Pilsner, with great balance and drinkability ” But if you fancy a brown ale, try the Red Eyed Bird, infused with cold-brewed espresso from Low Pigeon Coffee www hollisterbrewco com

Night Lizard Brewing is so dedicated to beer that for their rich Lupine Porter, they start with a mineral-rich water to simulate brewing in old London, along with English yeast and three kinds of malts . The result is a drinking experience assistant brewer Clay Brackley describes as “Sweetness in the beginning, caramel in the middle, and chocolate in the finish ” Pair it with their pork ribs in the “laid back, homey feel” of this environmentally-focused, family-friendly brewery Porter not your thing? Try the Live Forever, a San Diego-style IPA that GM Don Fisher calls a “hop-for- ward, pop-in-your-mouth kind of deal ” www nightlizardbrewingcompany com

TOPA TOPA BREWING COMPANY

Brew with a heart, Topa Topa donates 1% of its profits from its sixteen rotating taps to Planet-affiliated non-profits Chief Peak is brew maters Casey Harris’s runaway hit, with notes of “passion fruit, orange, and gooseberry,” but don’t skip past the Nitro Milk Stout The stout invokes a rich dessert with its thick, soft, whipped-cream style bubbles over an unctuously dark brew that is delightfully drinkable and smooth . Just next door is Nook, serving up juicy burgers to bring to the bar . www .topatopa .beer

THIRD WINDOW BREWING

Sit down for even a minute in this family friendly brewery, and locals at the bar will tell you it’s one of their favorite places in town One of the tastiest brews would be the Merci, Pierre, a Belgian Whitbier with a honeyed, citrus flavor and a golden hue with a dreamy float on top, served in a generous tulip glass Homemade sourdough baked in a wood-fired oven will do you right for any of their brews But be sure to finish with the Walkabout 2019, a delightfully dark beer with a bright, lively flavor of chocolate and orange www thirdwindowbrewing com

TELEGRAPH

Telegraph brews will make your mouth pucker But that’s what head brewer Peter Brauer intended with his line of sours, many of which are brewed in barrels . Bar keep Chris Schmidt recommends the Santa Margarita, a Belgian-style beer with “a little bit of lime and salt in there, hence the margarita name . You can drink it all day, especially on a hot day ” The Sour New England IPA and Tart & Juicy IPA will not lead you astray either, thanks to their wild yeast captures and careful crafting If you’re feeling brave, go for the Big Bad Baptist, a fierce beer that is brewed in aged bourbon barrels www thirdwindowbrewing com

James Burge loves his job as head brewer of Pure Order because “every day is different and every beer is different ” The company prides itself not just on his beer but on the family ethos of their company, and the love shines through in their brews The Santa Barbara Pale Ale is most popular, with a heavy hop aroma and piney flavor with a refreshing finish But don’t pass by the Black Gull Porter that James lauds for its “roasted coffee and chocolate flavor,” to be enjoyed with “happy locals in a great outdoor tasting environment ” www .pureorderbrewing .com

6 servings

Recipe by Judit & Corina Schweller

GlamorousBite.com

Photos: Corina Schweller

INGREDIENTS

One 3-pound beef chuck roast or beef brisket

1 tsp coarse sea salt

1/2 tsp black pepper freshly ground

2 tbsp olive oil

2 tbsp Santa Barbara spice mix

1 tbsp sun-dried tomato in oil

1 1/2 cups wine - Syrah or other dry red wine

1 cup beef broth

1 large ref onion - sliced

4 garlic cloves - sliced

1/2 cup black olives - sliced

8 small tomatoes - quartered

3 fresh thyme sprigs

12 fresh basil leaves

Santa Barbara Spice Mix:

2 tsp sea salt

1 tsp garlic powder

1 tsp black pepper

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp ground cumin

1/2 tsp dried oregano

Preheat oven to 325 degrees F

Generously season meat with salt and pepper on both sides Heat olive oil in a heavy casserole pan (we love to use our old Le Creuset) .

Over medium high heat sear the beef for about 3-5 minutes on each side, until the meat has a nice caramelized brown coat .

Sprinkle the Santa Barbara spice mix over the meat and add the sun-dried tomatoes .

Pour wine and beef broth over the meat Add onions, garlic, olives, half of the sliced tomatoes, thyme sprigs, and basil leaves

Cover the casserole pan with a lid and braise in oven for about 2 1/2 hours

Add the remaining tomatoes and braise for another 30 minutes or until beef is very tender

Let it rest for 10 minutes so the flavors of the pan juice can intensify before serving You can use a slow cooker instead of cooking in the oven

8-12 servings

Recipe by Judit & Corina Schweller

GlamorousBite.com

Photos: Corina Schweller

INGREDIENTS

24 Fresh Sage Leaves

1/3 cup extra virgin olive oil

1 whole wheat baguette - cut into 24 slices, about 1/2 inch thick

1 tsp sea salt

1 small pumpkin or butternut squash 2-3 lbs (or purchase already cubed pumpkin)

1/3 cup red wine - we used Merlot

3 tbsp balsamic vinegar

1 tbsp organic honey

1/3 cup goat cheese - smash with fork

Preheat oven to 375 degrees F

Fried Sage Leaves: Heat olive oil in a medium sauce pan and fry sage leaves for a few minutes, divided into 2-3 batches, until they become crisp and dark green in color With a slotted spoon gently transfer to a piece of parchment paper in a single layer and let them cool . Set aside the sage infused olive oil . The fried leaves are very delicate so handle them carefully

Crostini: Brush each baguette slice with the sage-infused olive oil on both sides and sprinkle lightly with sea salt Arrange the slices in single layer on a baking sheet and toast in the preheated oven for about 8-10 minutes or until golden in color

Set aside to cool You can make the sage leaves and the crostini up to three days ahead and store them separately in an airtight container at room temperature

Roasted Pumpkin Cubes: Preheat the oven to 400 degrees F Cut pumpkin in half With a metal spoon scoop out the pulp and seeds You can save the seeds for roasting later Slice into 1-inch-thick moonshaped wedges and peel the skin off with a vegetable peeler . Cut pumpkin slices into 1-inch cubes . Spread out pumpkin cubes on a large baking sheet and drizzle with the remaining sage-infused olive oil . Sprinkle with sea salt and toss to coat evenly . Roast in oven for about 30 minutes or until tender

Let them cool

Red Wine-Balsamic Reduction: In a small sauce pan combine wine, balsamic vinegar, and honey and cook over medium heat uncovered until it reduces to about 1/4 cup and becomes syrupy

To Assemble: Spread a thin layer of goat cheese on each crostini and spoon pumpkin cubes on top Arrange the crostini on a serving platter and decorate each with a sage leaf Just before serving, generously drizzle crostini with the red wine-balsamic syrup

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

Meal-prepping salads just got easier by layering them in mason jars . It keeps all the ingredients fresh but there’s a trick to how to prepare them to stay fresh . Check out these delicious meal prep ideas creating a salad in a jar .

EQUIPMENT: 4 - 32 ounce Mason jars with lid

VERY VEGGIE CHICKPEA CRUNCH SALAD

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

2 tbsp olive oil

2 tbsp lemon juice

1/4 tsp pink salt

1/8 teaspoon black pepper

1/2 cup chickpeas cooked, drained and rinsed

1/2 cup carrots chopped

1 tbsp onion slices or diced

1/4 cup edamame beans

1/2 cup cucumber diced

1/4 cup almond slices

1/4 cup cilantro chopped

1 cup romaine lettuce chopped

Southwest Salad

1/4 cup salsa

1/2 cup black beans cooked, drained and rinsed

1 Roma tomato diced

1/2 cup corn

1/4 cup onion slices

1/3 cup guacamole

1 cup romaine lettuce chopped

2 tbsp Mexican cheese blend, shredded (optional)

Sweet Arugula Chickpea Salad with Cranberries and Pepitas

3 tbsp raspberry dressing (use your favorite kind, I like Annie’s Organic)

1/2 cup chickpeas cooked, drained and rinsed

1/4 cup onion slices

1 tbsp dried cranberries

1/4 cup pepitas (pumpkin seeds)

1 tbsp pecans (whole or halves)

1 tbsp feta cheese (optional)

2 cups baby arugula

Honey Mustard Chicken, Cucumber, Tomato and Egg Salad

3 tbsp honey mustard dressing (use your favorite kind, again, I like Annie’s Organic)

1 cup chicken cooked and chopped or shredded, preferably rotisserie

1 egg hard boiled, peeled and sliced

1 Roma tomato diced

1/2 cup cucumber diced

1 cup romaine lettuce chopped

Very Veggie Chickpea Crunch Salad

In a Mason jar layer the ingredients in the order listed . First the oil, lemon juice, salt, and pepper . Then layer the chickpeas, carrots, onion, edamame, cucumber, almonds, cilantro, and lettuce Cover and store up to 4 days in the refrigerator

SOUTHWEST SALAD

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

In a Mason jar layer the ingredients in the order listed First add the salsa, black beans, tomato, corn, onion, guacamole, and lettuce .

Optional to add the cheese Cover and store up to 4 days in the refrigerator

SWEET ARUGULA CHICKPEA SALAD WITH CRANBERRIES AND PEPITAS

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

In a Mason jar layer the ingredients in the order listed First add the raspberry dressing, chickpeas, onion, cranberries, pepitas, pecans, arugula, and feta cheese (optional to add the cheese Cover and store up to 4 days in the refrigerator

Honey Mustard Chicken, Cucumber, Tomato and Egg Salad

In a Mason jar layer the ingredients in the order listed . First add the honey mustard dressing, cooked chicken, hard boiled egg slices, tomato, cucumber, and lettuce Cover and store up to 4 days in the refrigerator

POMEGRANATE SALAD WITH ROASTED PERSIMMON, BRUSSELS SPROUTS AND MAPLE DRESSING

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

Persimmon recipes are delicious mixed with pomegranate seeds

This comforting pomegranate salad combines roasted persimmons and nutty brussels sprouts in a sweet maple dressing . It’s burst- ing with the tart and tangy flavor of freshly chilled pomegranate seeds and crunchy persimmon .

INGREDIENTS

25 brussels sprouts halved

1 1/2 cups diced fuyu persimmon about 1 1/2 large ones

1/4 cup celery diced finely

1 cup pomegranate seeds

1 cup chopped walnuts

3/4 teaspoon Himalayan salt

2 teaspoons apple cider vinegar

1/4 teaspoon freshly ground black pepper

2 tbsp maple syrup or birch xylitol for keto diet, not corn xylitol

4 tbsp olive oil

1 tsp lemon juice

1 tsp fresh tarragon

1 tsp Dijon mustard

Preheat the oven to 400 degrees F. Line a baking pan with parchment paper

In a large bowl add the brussels sprouts, celery and 1 cup of diced persimmon Add 1 tablespoon of maple syrup, 2 tablespoons of olive oil, salt, and pepper Toss to coat then spread out evenly on the baking pan

In a small bowl whisk together the dressing: remaining 2 tablespoons of olive oil, apple cider vinegar, 1 tablespoon of maple syrup (or birch xylitol), Dijon mustard, and lemon juice Set aside .

Roast the brussels sprouts and persimmon for 40 minutes total, flipping every 10 minutes to pre -