I left the National Homebrewer’s Conference early to make it back for a once-in-a-lifetime opportunity. Earlier tonight, Tony Yanow, of Tony’s Dart’s Away and Mohawk Bend hosted a private, very informal dinner event to announce the genesis of LA’s newest craft brewery, Golden Road. The setting was casual, per usual Tony style, began with a meeting many of Los Angeles’ craft beer bloggers followed by a beautiful and light vegan dinner prepared by Mohawk Executive Chef Randal St Clair and his wife.
Tony introduced Golden Road’s co-founder and President, Meg Gill (formerly of Oskar Blues and Speakeasy breweries), and Brewmaster, Jon Carpenter (former assistant brewer to Sam Calagione, Dogfish Head Brewery). The three described Golden Road’s creation and objects, interrupted by the occasional roaringly-loud Surfliner or Metrolink directly adjacent to the campus.
The brewery site, in the north Atwater Village area, is rather large. 45,500 SqFt of space split between three buildings, aptly named “Blue”, “Red” and “Yellow” due to the building owner’s recent application of bright, primary color paint. The largest building, “Blue”, is where all the brewing will happen. It will also contain the fermentation vessels, laboratory, offices, yeast propagation room, cold storage and canning line. Yes, cans. A suggestion of an in-house roller derby track was not immediately dismissed. The second, and smallest building, “Red”, will be used for barrel-aging and general storage. Lastly, “Yellow” will eventually host the restaurant, pub and beir garten.
Due to the nature of this project being in its infancy, not many details could be given about portfolio. One very exciting thing we learned, however, is that Golden Road will be canning their beers from the start. In 16 oz tall boys, no less. This is no easy feat, considering the mammoth costs of purchasing and operating canning or bottling lines. Best guess as to when they will open is this fall.
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