The following beers will be on tap at 6 PM:
-Winter Solstice – Winter Warmer, 6.9%
-Pinchy Jeek – Pumpkin Beer, 8.5%
-Wild Turkey Bourbon Barrel Stout – Stout, 6.9%
-Gatlin Damnosus – Sour/Wild Ale, 8.8%
-Basil IPA – IPA, 7.0%
-Mendo Mello – American Pale Ale, 5.5%
-Horn of the Beer – Barleywine, 10.3%
About Anderson Valley Brewing Company:
Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers. These brews began as a dream of Kenneth Allen to create the smoothest tasting ales available anywhere.
When the demand for their award winning ales exceeded the capacity of the 10-barrel brewery below the pub, theybuilt their present 30-barrel facility at the corner of Highways 128 and 253, a mile from the center of Boonville. That was in 1996, and this brewery saw themthrough a dramatic period of growth, which included the introduction of a 12 ounce bottling line and a production level of 15,000 barrels in 1998, twice the amount brewed in 1997.
Yet, the brewery’s growth was outpacing its larger space and expanded capacity. In 1998, construction began on a state-of-the-art, three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel copper brew kettles rescued by Ken Allen fromdefunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.
By 2010 Ken Allen decided to retire and began to search for a successor to continue the Anderson Valley commitment to quality. In April of 2010 the brewery sold to industry veteran Trey White. In September of that yearFal Allen (former general manager 2000 – 2004, no relation to Ken) returned to the brewery as brewmaster. White has focused on innovation and quality, introducing the BahlHornin’ Series, expanding the barrel aged program, and increasing brewing capacity.
The following Goose Island beers will be offered for the event:
PROVISIONS MARKET - Bourbon County Event
When: Thursday, March 13 @ 5 PM - 7 PM
Goose Island on Draught:
Bourbon County Stout 2012
Bourbon County Stout 2013
Bourbon County Barleywine 2013
Goose Island in Bottles (opened and poured with flights):
Bourbon County Stout 2009
Bourbon County Stout Coffee 2012
Bourbon County Stout Backyard Rye 2013
**Provisions 101 Students: we'll have something really special and rare for you!**
HAVEN GASTROPUB – Sour focus
When: Thursday, March 13 @ 7 PM - 9 PM
Goose Island on Draught:
Matilda Lambicus 2013
Goose Island in Bottles (opened and poured with flights):
Goose Island brews an innovative selection of over 50 craft beers at their Goose Island Wrigleyville Brewpub in Chicago. Come early - events will be held while supplies last!
Here's how it will go down:
Monday, February 24 @ 11 a.m. >> Haven Gastropub in Old Towne Orange
190 South Glassell St., Old Towne Orange, CA 92866. 714-221-0680
Pliny the Younger will be poured on a first come, first served basis. If there is a line, we will give tickets to the line just before 11 a.m. for the purchase of an 8oz glass of Pliny the Younger. The cost of Pliny the Younger will be $8.
ABOUT: Pliny the Younger
Triple India Pale Ale
Pliny the Younger, the man, was Pliny the Elder’s nephew and adopted son. They lived nearly 2,000 years ago! Pliny the Elder is our Double IPA, so we felt it was fitting to name our Triple IPA after his son. It is almost a true Triple IPA with triple the amount of hops as a regular I.P.A. That said, it is extremely difficult, time and space consuming, and very expensive to make. And that is why we don’t make it more often! This beer is very full-bodied with tons of hop character in the nose and throughout. It is also deceptively well-balanced and smooth.
Following is Executive Chef Greg Daniels and Chef de Cuisine Craig Brady's new breakfast menu (all items offered a la carte):
Offered Saturday & Sunday from 9 a.m. to 1 p.m.
House Made Chorizo two fried eggs, pico de gallo, cotija, home fries
Sweet Corn Muffin lemon jelly, blackberry-chipotle butter
Citrus Cured Salmon sliced thin with baby heirloom tomatoes, pickled radish, cucumbers, and arbequina olive oil on toasted sourdough
Crispy Pork Belly two soft poached eggs, serrano pepper emulsion, vanilla gastrique, corn bread
Thick Cut French Toast vermont maple syrup, figs, mascarpone
Duck Eggs & Hash shishito peppers, fingerling potatoes, bell pepper aioli
ON THE SIDE:
Bacon (2 strips)
Our decision to offer breakfast was dictated by our loyal guests and our culinary team had a lot of fun creating a menu of breakfast items that follow our commitment to showcasing the best locally grown and organic seasonal ingredients, and humanely raised meats.
We hope you enjoy it!To see Haven Gastropub’s full food and beer/wine menus, visit http://www.havengastropub.com.
Housemade spicy pork sausage, market beans, market greens, mustard
Fried chicken, frisée, pears, pancetta, pecorino, herbs
Housemade doughnuts with assorted sauces and garnishes
Tuesday, February 11th at 7 PM
Dinner with the Brewer - $30
The dinner will be held in our Private Dining Room, so space is limited to 10 guests.
For reservations, please call: 626.768.9555
Dream of Wheat
Style: Wheat Wine
Color: Dark Copper
Quick Descriptor: Assertively hoppy, yet finishes smooth
Aroma: Slight spicy, herbal, with a strong malt backbone
Body/Mouthfeel: Medium bodied, medium carbonation for a lively effervescence, followed by a lingering bitterness
Appearance: Dark copper, unfiltered, but fairly clear
Release Date: 1-17-14
Haven Gastropub +Brewery
42 S. De Lacey Avenue
Pasadena, CA 91105
Our Executive Chef Greg Daniels and his wife, Abby, gave birth to Madeleine Daniels in December 2011. Madeleine was born with several complications and spent more than a month in the NICU. While there, March of Dimes provided support and education to them. They offer a range of services, from small things, like phone chargers and snacks, to the more significant, such as infant CPR training for babies like Madeleine, who have had a tracheostomy.
March of Dimes asks nothing of parents for the services they provide.
Today, we are asking you to please join our walk as a member of Team haven collective - simply sign up on our page link below! If you are unable to join us on Sunday, April 27th, please support us with a secure donation by clicking the 'donate now' button on our page:
HAVEN COLLECTIVE MARCH FOR BABIES PAGE.
Your time and/or gift will support March of Dimes research and programs that help moms have full-term pregnancies and babies begin healthy lives. And it will be used to bring comfort and information to families with a baby in newborn intensive care.The mission of March of Dimes is to improve the health of babies by preventing birth defects, premature birth, and infant mortality.
why march for babies?
When you walk in March for Babies, you give hope to the more than half a million babies born too soon each year. The money you raise supports programs in your community that help moms have healthy, full-term pregnancies. And it funds research to find answers to the problems that threaten our babies. We’ve been walking since 1970 and have raised an incredible $2 billion to benefit all babies.
look who’s walking!
This year, more than 7 million people will join their family, friends and colleagues in 900 communities across the nation. Our volunteers and staff will encourage and support you in your efforts to raise awareness and funds. No matter if this is your first year or your 25th, you can expect the event to be fun, compelling and rewarding.
Thank you in advance for your time.
Now on tap at Haven Gastropub in Orange:
Beer Camp #109 : Fear the WHIPL by Sierra Nevada Brewing Company
Not only was Wil part of the decision-making team that selected the style of beer, hops, ingredients, but he was able to see, feel, sample and experience everything that Sierra Nevada has to offer as they rolled out the red carpet for his group.
Beer Camp #109 : Fear the WHIPL
Style: This acronym WHIPL alludes to the beer style: Wet Hopped India Pale Lager.
Aroma: WHIPL's aroma recalls fresh-baked bread, and the potent oils of wet hops impart unique flavors that converge with roastiness for a complex brew with a a clean finish.
Bittering Hops: Polaris, Mandarina
Finishing Hops: Wet Cascade
Malts: Two-ro Pale, Wheat, Chocolate
Yeast: Lager Yeast
Come try this beer - in addition to having it at Haven Gastropub in Orange, we'll also be featuring it at Haven Gastropub +Brewery in Pasadena, Provisions Market in Orange and taco asylum in Costa Mesa.
The next time you see Wil, ask him about his experience at Sierra Nevada. He'll be able to give you his first-hand account of their brewhouse, barley field, cellars and hop rooms!
We'll have four beers on tap, paired with four different sliders created by Chef Mike Garber:
Pere Jaques: paired with Smoked Beef Slider -smoked beef, braised mushrooms, taleggio cheese, garlic aioli, arugula.
Matilda Lambicus: paired with a Pork Belly Slider -pork belly, apple radish and fennel slaw, mustard.
Lolita: paired with a Duck Confit Slider -duck confit, radish tops, butternut squash mustard.
Bourbon County Stout: paired with a Haven Burger Slider -beef/pork blend, blue cheese, roasted peppers, pickled onions, arugula, garlic aioli.
And for dessert... we'll have Bourbon County Coffee Stout (bottle only), paired with Coconut Caramel Magic Bars.
You don't want to miss it - come unwind from the often stressful holidays with these great beers!