DRINK
“I have this theory that no beer should cost more than minimum wage.” -Evan Price, Noble Ale Works Brew Master
Noble Ale Works ANAHEIM’S THREE BREWGES Noble Ale Works is tucked in a business park situated perfectly between Angel’s Stadium and the Honda Center. Pull in to the microbrewery and tasting room parking lot on any given weekend night and you’ll see crowds pouring out from their cozy, rustic tasting room, buzzing from the food trucks back to the bar to juggle corn dogs and a glass of Big Wig IPA, the crowd favorite when it comes to Noble offerings. Evan Price is the golden boy behind the brewing, supported by his band of brothers: Jerry Kolbly (yes two “L”s - come on Jerry, what was your tribe thinking?), the owner; and Brad Kominek, Evan’s right hand brewer. Noble Ale’s Three Brewges are a wisecracking bunch. Which is good. You want people with a sense of humor and lust for life in control of your next batch of beer. “We don’t want to take ourselves too seriously and run ourselves into the ground,” says Evan. “That’s how you get burned out.” Evan, who used to be the head brewer at Taps (he was a part of their “Brewpub Group of the Year” win at the 2011 Great American Brew Festival), started at Noble in late 2011 and has taken everything from their philosophy to their procedures and recipes to the next level. “I don’t think anything’s ever finished,” he says. “The evolution, the constant search for perfection is what it’s all about. We consider ourselves a progressive brewery.” Evan and the team pride themselves on brewing whatever they feel like, and embracing creative whims. “We’re really excited about brewing some spring and summer beers, beers that people won’t expect: light and easy to drink but still impactful, and some fruit beers too.” Last year Evan teamed up with friend Jeff Duggan, owner of Portola Coffee, to create a golden milk stout with coffee called Naughty Sauce, which was served on nitro so it poured almost like a latte. Naughty Sauce was hugely popular and came and went faster than either Jeff or Evan imagined it would. This is the kind of creativity that Evan hopes to exert more of in the future. 1621 S. Sinclair St. Ste B Anaheim, CA 92806 714-634-BREW
From left to right: Evan Price, Brad Kominek and Jerry Kolbly of Noble Ale Works
A H A NG OV E R R E M E DY COU RT E S Y O F S CI ENC E According to a British-led study, there might be a scientifically provable hangover cure: bacon. The protein in bacon breaks down into amino acids, organic compounds responsible for
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strength, repair and rebuilding inside your body (and Lord knows we need all of that after a long night at the local tavern). The amino acids help boost neurotransmitters, the chemicals in your brain that help you think and function.
increase your metabolism, helping you deal with the after-effects of overindulgence. So food will often help you feel better.” Elin, who lead the study, was surprised to find that simply smelling bacon cooking started the healing process.
Elin Roberts, of Newcastle University’s Centre for Life says, “Food doesn’t soak up the alcohol but it does
So there you have it, just one more reason to adore bacon.
A P E RS O N A L H A NG OV E R R E M E DY A large bowl of authentic Japanese ramen from Shin Sen Gumi off Brookhurst and the 405. That and a shot of Fernet Branca. - Evan Price Brew Master, Noble Ale Works