Barrel Conditioned Beer at the Toad

Barrel conditioning meant nothing to me in 1978. What will remain with me always is the taste of a cider drawn from a cask at a farm in Dyfed, Wales late one afternoon that summer. Father Doxsey had volunteered a bunch of boys to help a local farmer put up hay. It was a day much like today: hot, sunny and dry. Our reward was an elixar. Cool, frothy, sour, sweet and an aftertaste which has lingered for decades.

Paul Stokeld's beer engine caught my attention as soon as I walked into the Toad in the Hole in Santa Rosa, California. It was a little early in the season for room temperature beer, but I could not resist. Paul drew a pint of Big Bear Cask Conditioned Stout. It quenched my thirst nicely.

The Toad was a convivial place. There was a long bar populated by several groups engaged in animated conversation. A good selection of vintage British rock was on the sound system, loud enough to be heard but not so loud you had to raise your voice to talk over it. Futbol was on one flat screen, football on the other. A dozen beers were on tap.

Paul's menu featured quintessential pub fare. There was a cornish pasty at the top and I wavered. Ultimately the scent of malt vinegar tilted me toward the fish and chips. I was not disappointed. For dessert I drank a cold draught of Eric's "Lips of Faith" Ale from New Belgium . The peach infusion was magic.

Watts Towers

Los Angeles is spread out across a desert between the ocean and mountains. Perhaps because of the light rain overnight, the air this past Sunday was clear, the sky was deep blue and the snow capped mountains looked close enough to touch. I approached the city from the southeast on the Santa Ana freeway and one overpass along the way afforded enough elevation to see the cluster of skyscrapers way off to the north. I was far from the city center.



I imagine the sounds of Watts on Sunday were similar to those Sabato "Simon" Rodia heard when he moved to the neighborhood eighty some years ago. Trains jangled and whistled, people talked, the wind rustled, roosters crowed. But mostly it was quiet. LA's cars and highways seemed a long way off. In Rodia's day, they had not yet become the defining characteristics of the landscape. They still aren't in Watts.



For most in my generation, if Watts is known at all, it is for the riots which took place there in 1965. At the beginning of the twentieth century, Watts was a farming community well removed from Los Angeles proper; it was populated by immigrants from all over, especially Latin America and Japan.



In 1923, Rodia bought a wedge shaped lot along a trolley line and spent the next three decades creating the most interesting back yard in America. Using only hand tools, scrap metal, concrete, and his imagination, he built walls, fountains, and towers nearly 100 feet tall and created what our guide described as an open air cathedral. And he did it without written plans or drawings, scaffolding or any help. His creation is thought to be the largest sculpture in the world made entirely by one person.




In 1954, Rodia's gave the property to a neighbor and left for good. Five years later the city of Los Angeles Building and Safety Department declared the towers were unsafe. A stress test conceived by an aeronautical engineer proved otherwise. The Watts Towers site is now a California state park and is one of nine works of folk art listed on the National Register of Historic Places.



Simon Rodia continues to inspire. The visitor's center adjacent to the lot where he built is towers hosts art classes for the community. When I bought Bud and Arloa Goldstone's book about the towers, it was handed to me in a shopping bag. Without seeing the front, I offered to return it. I was gently advised to reconsider. I am glad I did. It was painted by the art director at the center.

Bruschetta and Beer

Carolina’s has been at the intersection of Chapman and West In Garden Grove, California for thirty years. For the past several, Tim Ibrahim has been proprietor. He does nothing in half measures. He grew up in the neighborhood and worked in F&B at Disneyland, so he knows his clientele. They expect large portions and big variety. Tim has built the largest assortment of beer in Orange County (about 200 beers). He has dozens of North American craft brews and good assortments of German, Belgian and British beers, as well as novelty beers from around the world.



Be forewarned: the well drink pours are generous and the pasta portions are enormous. You may want to steer toward pizza and beer. Bruschetta is best on freshly baked pizza bread. It is great with a bottle of Orval.