If you fancy yourself a craft beer connoisseur or, like me, just like to treat your palate to great tastes, there are more options than ever to be a part of the burgeoning craft beer scene and no better way to appreciate, be introduced to, and learn about the trendsetters in brewing than at tasting dinners. Unfortunately, I’m not able to attend every wine and beer tasting that hits my radar, but occasionally, there’s one where the menu and pairings scream to me not to miss.
One such dinner, was the Spring Beer Dinner at TAPS Fish House & Brewery in Brea. TAPS Spring Beer Dinner was an ode to Grills of the World: a taste odyssey that spanned the globe along with expert pairings by brewmaster Victor Novak. Victor joined TAPS in July, 1999 and was recently featured in a glowing article in Chilled magazine. Novak’s striving for excellence has led to many accolades in the past few years, among them: Winner of the Wine Spectator Award of Excellence in 2012 and TAPS Fish House & Brewery voted 2010 & 2011 #1 Brewpub and #1 Brewmaster in the nation at The Great American Beer Festival.
1st Course
Belgian White
Spanish style
Grilled Albacore Escabeche | citrus cured, grilled rare, spicy vegetables
2nd Course
Crystal Pils
Japanese style
Crispy Soft Shell Crab | mizuna sesame miso vinaigrette, pickled daikon
3rd Course
Hefeweizen
Caribbean style
Jamaican Jerk Spiced Pork Ribs | spice-marinated and whole roasted, sweet potato plantain salad
4th Course
Bière de Garde
American style
Smoked Wagu Beef Brisket | cornbread, black eyed peas and collard greens
5th Course
Imperial Balinese Stout
Italian style
Affagato | vanilla ice cream topped with Imperial Stout, berries, grilled biscotti
TAPS has a second location in Corona and this coming Saturday, September 22nd is their 4th Annual Spirits of Summer celebration. This year’s theme is “Southern Hospitality”, with food influences from Texas, Alabama, Georgia, Louisiana, and South Carolina. In-house “mixologist” Kerri LaTorre has created special cocktails to pair with each state’s food offering and they sound fantastic! Take a look at the menu below, I think that blackened shrimp with cheddar grits and collard greens is calling your name! Or are you more of a roasted pig, mac-n-cheese, Southern slaw, red gravy kinda guy/girl? Either way, call 951-277-5800 to reserve your space at the table.
TAPS has a very active Facebook page where they keep their avid fans updated with specials and happenings. Last week they made this announcement: ” CONFIRMED: We will be brewing a double batch of the highly anticipated and sought after Poseidon Double IPA. Should be available by Halloween in both locations but NOT for distribution. Thanks, Victor.”
You don’t want to miss the next beer tasting dinner in Brea. Set for Thursday, October 18th, it’s sure to be a packed house. I don’t have the skinny on the menu yet, but if you call the restaurant they probably have that information from Chef Manny. If you’re more of a wine connoisseur, the next wine dinner will be in early December. Either way, the best way to stay tuned to events and new menu offerings at TAPS is to “Like” the TAPS Facebook page and join other avid fans:
Congrats to Victor and the TAPS team for the article in Chilled magazine! You keep the revolution going friends, cheers!
Do you sell bottles of Remy for take home?
Friends, if you haven’t eaten at TAPS in Brea lately please do so very soon. Chef Manny has two outstanding fish dinners planned for you. We were there on Friday night and he absolutely dazzled us. Also make sure you save a little room for dessert and have Chef prepare his latest offerings for your table. OMG!
Another great night at Taps celebrating my wife’s birthday! Thanks Corona Taps crew! Alex our waiter was great and Matt at the helm was great as usual! Great food, great time!!
Downtown Brea
101 E.Imperial Hwy.
Brea, CA 92821
Reservations: 714-257-0101
I’m drooling over the soft shell crab!
Do I have to choose between the shrimp and grits and the pork with mac-n-cheese?
Both sound so good!
I love hearing about all the restaurants you visit but I especially love seeing all the pictures–they’re a great source of inspiration.
Thanks, Jean – That’s why I keep the posts photo-centric – I gain inspiration from restaurants, whether at home or when traveling and feel the same about your travel/restaurant posts. Hope you’re doing well
What I would give for the recipes for that soft shell crab and the Jamaican Jerk Spiced Pork Ribs and whole roasted, sweet potato plantain salad. Awesome review and photos as always! I never flipped over the taste of beer, but I can imagine how well it pairs with these dishes..and pizza
Hi Lisa – Next time I’m at TAPS I’ll try to wrangle one of those recipes for you (& me)
There are so many fine craft beers – you should try some… with your favorite pizza maybe?
Weird..I didn’t link above. Hope this one does so you know it’s me!
Lisa, I knew it was you
Ohhhh what a amazing course dish!!! I’m allergic but I cannot refuse Soft Shell Crab!! I can eat that so happily! And I’m really happy to see the chef used mizuna for the salad too (wtih sesame miso vinaigrette)! Mizuna is such a wonderful veggie (I used it for my recent Daikon Salad post) and wish everyone can get this Japanese veggie everywhere. I want to live your life trying all these wonderful meals!
p.s. How’s your daughter doing? I think of her sometimes…I hope she’ll enjoying beautiful fall season in Japan in a month. It’s my favorite season there (then after that, spring).
Hi Nami – I saw your lovely, light & healthy daikon salad and pinned it to my Special Diets board
Chloe is absolutely having the time of her life – she is so grateful to have the opportunity to be there. This past week she and her friends traveled to Kyoto during their week break before the fall semester started (for the past two months they’ve been immersed in an intensive Japanese language class). We’re glad she decided to study in Tsuru vs. Tokyo – she is experiencing much more of the culture and traditional festivals then she would in the city.