Our brewers work hard to put their heart and soul into their beers, and the best satisfaction is seeing our guests enjoy the fruits of their labor. But a close second is some shiny new hardware.
Last year, at the Los Angeles International Beer Competition, we walked away with a gold, silver, and bronze medal for our Cream Ale, Pinot Fresa, and Black Lager. This year, we took it up a step further, winning a gold and two silvers. Learn more about the styles and the beers below!
Gold Medal – Wood and Barrel Aged Sour
That Voodoo That Yuzu
Only mysterious sinister barrel magic could create That Voodoo That Yuzu. Fermented entirely in Tequila barrels with a strange blend of ale yeasts, sour bacteria and funky Brett yeast for 9 months. We dosed the barrels with Yuzu juice which is a tart and tangy Japanese citrus fruit. It’s definitely mouth-puckering but with a nice oaky tequila background and big citrus zest flavors. You will get entranced by the Yuzu Voodoo.
Silver – International Pilsner
Little Tokyo Super Dry
Our take on the Japanese Dry Lager that was inspired by and pays homage to our DTLA neighbors in Little Tokyo. This beer exhibits all the characteristics of being a rice lager by being refreshing, crisp, slightly dry and very easy drinking. This brilliantly bright and golden hued beer has grainy, dandelion and lemon aromas but is also slightly fruity. The flavor has notes of grass and bread with a lingering lemony hop bitterness and finishes dry with a medium to thin body.
Silver – Cream Ale
Angel City Cream Ale
This is a clean classic cream ale and this style is referred to as the quintessential lawnmower beer. This beer exhibits all the characteristics of a cream ale by being easy drinking, smooth, crisp and thoroughly refreshing. Flavor has notes of bread with a lingering noble hop bitterness and finishes dry with a thin body.
Congratulations, brew team! And for those who are looking for a taste, That Voodoo That Yuzu is tapped out, but you can try Little Toyko Super Dry or Angel City Cream Ale, currently on tap at the Public House now!
