11am-9pm
11am-10pm
Last call for the kitchen is 30 mins before closing.
We’ve got some Hard Lemonade for sale! And look at that color! That beautiful, natural color comes from the use of an insane amount of lavender pods that we use to brew a ginormous, fresh batch of lavender tea, that then gets blended with our lemonade-style seltzer. It drinks pretty balanced, with the acidity and sweetness hitting at just the right level, and then a soft tannic hit of dryness from the lavender. Enjoy straight out of the can, or pour over ice. Also legit with a dram of Old Tom Gin.
Inspired by the Paloma cocktail, Pierre has been hard at work these last few months trying to create the most perfect version of this yummo refresher using only the purest ingredients. Pink grapefruit juice, lots of grapefruit zest, and cane sugar come together with just the right amount of booze, acidity, and richness for that perfect sip of vacation vibes. You can enjoy this one at our spot, or take home cans to enjoy at yours. Served with a 'lil ice and a fresh grapefruit wheel.
We got together with the good good people at Tip Top Proper Cocktails and dreamed, and dreamed, until we came up with this super delish magic fizz! We took inspo from their canned Naked & Famous cocktail, dreaming of it of it as a tall, lower abv, super carbonated version of itself, instead of the strong sipping cocktail that it is. We started with a 100% Blue Agave fermentation, hit it with smoked citrus, and a range of Alpine and Aperitivo botanicals. The result? Beautifully burnt orange in color, with lots of fine bubbles, and insanely refreshing! The balance between the fresh lime, saffron, herbal, (very delicate waft of) smoke, and its firm acidity in the finish, make it a summer time delight!
You don’t need lots of money, or a super fancy golf course to golf! Noooo! Anyone with a stick and a ball can get frustrated trying to hit a tiny ball into a hole super far far away no matter where you are! Step right up, it’s a beer made for drink’n super cold, straight out of the can with a koozie, hanging with a couple of Pallys™️. Just a fresh example of a beer style that is super fragile, that we love to drink too. Try ours!
A Modern Oktoberfest-style Lager Bier, 5.7% abv It’s a lager made for celebrate’n and drink’n by the liter! This year’s example sits right where we like this beer to sit: Wonderfully clear and a pale in color, with just the right level of drinkability to make it liter worthy! The hops’ fine bitterness and flavor hit with a yummy fresh baked bread vibe that we can’t get enough of.
If you're looking for those Modelo vibes, without all the skunkiness, we've got you! This crusher hits light in all the ways you'd hope for, with just a dab of sweetness that pairs perfectly with some fresh squoze lime.
It’s a dark Kölsch! A fun thing that brewers Pete & Ian dreamed up while hangin in the Rave Cave™. Similar to how ya’d make cold brew coffee, we cold steeped some roasted German barley to create a similar flavor. The result dips its toes into Schwarzbier territory, but maintains the lighter body and crispness you’d expect with Kölsch, with just a kiss of some light roasted columbian coffee vibes.
When the world is asking for you to have a little bit more enthusiasm, we got you! Like, here’s a literal can of it. You can hold it in your hand and even fill yourself with all the enthusiasm ya need! It’s a fun project from Pete out of our spot in Orange, using a fun range of hops that we don’t get our hands on very often. Lilikoi and Manalita are both experimental hop varietals from our friends at @freestylehops in New Zealand. With a translation of Passionfruit and Mango, the given name is evident in every sniff and sip. Tasting notes? It’s easy drinking, refreshing, and nearly pilsner-like. The beer hits with lots of yummo tropical fruit notes. Think mango, passionfruit, a bit of pepper, and some lemongrass.
The other day I went to the bagel shop for a quick little brekky and I got myself an orange juice and a single bagel toasted with cream cheese. It was $16! Just crazy, right? They’re definitely adjusting for inflation. Not sure how often I can do that, but I digress. This beer on the other hand has not been adjusted for inflation. We layer in all the Nelson and Mosaic hops needed, and dry hop at the same quantity as our WCIPA’s for these beers. Tasting notes? Think blueberry scones, cannabis gummies, and Trix cereal.
Don’t believe what you hear. Running a business is easy in this economy and sometimes ya got to splurge! Take this fairly new hop from our good good pals at @freestylehops for instance, it’s a perfect candidate to use too much of in a batch of West Coast Pils! Just saturated with the most modern hoppy goodness from every sniff to every sip. Tasting notes? Think about those gummy peach rings, orange candy, and even a mouthfeel of fruity pebbles.
We went against all the most popular “running a business” advice and we splurged! Using the brand new, absolutely delicious, worth every penny, New Zealand hops from our good good pal Brent of @machopsnz , this West Coast Pils is saturated with the most modern hoppy goodness from every sniff to sip. Tasting notes? The bright zesty citrus character is the star of the show, with some fresh pineapple and a dab of mango trailing behind.
For our last fresh hop beer of the year, we’re stoked to work with @loftusranches and @yakimachief once again! Like the batch that we did with Krush, our fine friends at Loftus Ranch in Yakima, Washington sent us the freshest of hop cones, picked at the most perfect time, to create one of our favorite beers of the year! Hit with 20 pounds per bbl of Wet Mosaic on the hot side, and then dry hopped with another 3 lbs on the cold side, these fresh hop beers are the most hop saturated, most intense, and most expensive (don’t tell Green Cheap Brian….) IPA’s we make all year. It’s worth it though! The result? Unlike that batch of A Full Bag Of Yes (using fresh Krush hops) this one surprisingly dropped beautifully bright (for all of your die hard West Coast IPA Pallys™), and is still hop saturated to the bone! Tasting notes? Think cotton-candy-pixie-dust, blueberries, the freshest nugs, and mandarin oil
When West Coast IPA died, the corpse just got up and danced! Started DJ’n too. At least that’s what we think happened. We weren’t actually even there, but a friend of ours said that’s how it went down, and so we believe it cause we want to believe it. I guess that makes us dreamers? Tasting notes? Think white grapefruit oils, fresh guava, and strawberry candy.
It’s a modern West Coast IPA made with some of our favorite hops, along with hop oils and concentrated hop pellets, and double dry hopped to let those lil baddies shine through like crazy. You’re gonna love it to death! This year’s batch leans super dry, and hits with big welcoming range of lovely hop aromatics that are saturated from sniff to snip. Think big zesty citrus and white gummy bears, with a linger of the devil’s lettuce.
You read that right! That’s a T on that DH, for what we in the industry call Triple Dry Hopped! And this West Coast Double is a big one for sure. Intense, oily, and filled to the brim with INSANE levels of concentrated lupulin looooove. It’s all the things you can expect from us; lean and clean with scary drinkability, and on this one, hop intensity turned up to 11! Tasting notes? Think tangerines, cotton candy, and maui wowee.
Get yourself lost in all of the colors of flavor that comes through in this can. Milky yellow and wonderfully opaque, this one got power housed with Citra, and some of the best New Zealand heavy hitters all you little juice Pallys™️ could ask for. Tasting notes? Watermelon Agua Fresca, passion fruit sorbet, Strawberry Surf Rider, purple, orange, yellow, red…..
This one is aaaaaaall about the super yummo tropical fruit from the legit blend of New Zealand’s Nelson, Riwaka, and Rakau, brought together with America’s finest Citra. The result is wonderfully hazy, super pale, and hits with layers of pineapple juice, kiwi, and passionfruit.
Just One Thing…Krush! // DDH Hazy DIPA w/ Krush, 8.7% abv It’s our series of hazy beers highlighting the extremes of one single hop variety, double dry hopped to overload the senses with all of what it is. This batch uses our selected lot of Krush, a hop that spent years as a random number (HBC 586), that we love for so many reasons. Tends to add a dab of brightness at small levels, and when you go bigger, it can shows lots of tropical fruit. The result? This batch hits with big hit of orange marmalade, POG juice, and peach rings.
I ain’t gonna tell you how to live your life. No rules! But if you’re interested in trying out something new, then turn your ears to the sound of this big hoppy juice bomb. I don’t think people say juice bomb anymore, I hear they replaced that with that gas emoji? Either way, this one hiiiits. Tasting notes? Think mango slices, hop harvest, and lychee.
Feeling pretty warm and fuzzy over here appreciating all the team members who have stuck it out with Brian and I for a while now! Each one of the Cheekys pictured here have been with us for at least five years now! So, to celebrate, Evelyn lead the charge with the idea of a sour wheat beer with EXTRA mangoes, and then worked with Uncle Papa to get the whole thing going. We made a yummo wheat beer with a dab of Citra, then hit it with lots of mangoes during fermentation, and then hit it again with even more mangoes after fermentation, for the yummiest mix of yummo yumminess your little heart could desire. The color, the aroma, the flavor, is literally aaaaall mango. So much fun!
PLINY THE ELDER - (Double IPA) Brewed with Amarillo, Centennial, CTZ, Cascade, Warrior, and Simcoe hops. Well-balanced with malt, hops, and alcohol. Slightly bitter with aromas of citrus, pine, and floral.
This isn’t one of those things where we paid someone else to make wine for us. We like, legitimately actually did it ourselves! The grapes were picked at our friend Matt’s Vineyard in Santa Ynez, and then crushed, de-stemmed, fermented, conditioned, and bottled by us at our spot in Costa Mesa. After removing the stems and crushing the grapes, we ferment the juice on the skins for a few days, then get the wine off of them skins, and finish fermentation in stainless tanks. Our goal was to make a super refreshing white, with a firm acidity and a light body to pair with the beautiful California sun, and I think we did!!! Tasting notes? Think Bartlett pear, zesty lemons, and orange blossoms.
Whether it’s your normal thing, or a new thing, this NA offering should check a box that you’ve been seeking if ya miss sip’n on West Coast IPA’s! Only clocking in at point four percent, we worked our lil buns off to make an IPA that is beautifully clear, wonderfully bitter, and full of hoppy aromas and flavor! Tasting notes? Think cactus cooler, zesty citrus, and lots of super fresh Mary Jane.
If booze just isn't your thing, we've got you! Or maybe you’re just look’n to lengthen a night of beer’n… we’re here! Just squeeze one in. Easy peasy. Our latest version of NA Hazy IPA hits with lots of lovely Citra vibes and yummo tropical fruit. Think passion fruit and mango through and through. We feel like we made some big strides on this batch and hope you dig it!
Fries - $9 // Tots - $10
Your Choice of Fries or Tots, Cheesy Dip, Grilled Onions, Thick Cut Bacon Bits, & Burger Sauce.
$13
Large Pretzel that is brushed w/ Butter and sprinkled w/ Salt. Served with Stone Ground Mustard & House-Made Cheesy Dip.
$18
12pc Double Fried Wings tossed in your choice of flavor & served with Carrots, Celery, & side of Ranch.
Flavors: Classic Buffalo, BBQ, Garlic Parm, Lemon Pepper, or Cajun Spice.
$14
Two 3oz Beef Patties, American Cheese, Grilled Onions, Burger Sauce on a Potato Bun.
$16
Grilled Chicken Breast, Thick Cut Bacon, Herby Lemon Mayo, Swiss Cheese, Lettuce, & Tomato, on a Brioche Bun.
$14
Crispy Buttermilk Fried Chicken Thigh, Buffalo Sauce, Dill Pickle Chips, Lettuce, Blue Cheese Dressing on a Potato Roll.
$13
Three Blackened Basa tacos, Shredded Cabbage, Chipotle Aioli, & Pickled Red Onions. Served Tortilla Chips $ Salsa.
$16
Grilled Cajun-Seasoned Chicken Breast, Chipotle Mayo, Melted Cheddar Cheese, on a Hoagie Roll & topped w/ Lettuce & Tomato.
$15
Ground Beef, Grilled Onions, Swiss & American Cheese, & Burger Sauce on a Hoagie Roll & topped w/ Lettuce & Tomato.
$9
Single Beef Patty, American Cheese, on a Potato Bun, served w/ Small Fries.
$16
Single 1/4lb Impossible Patty, Plant-Based American Cheese, Lettuce, Tomato, Raw Onions, & Burger Sauce on a Brioche Bun.
(Vegan)
$13.50
Plant-Based Chorizo, House Made Cheesy Dip, Crispy Corn Shell, Chipotle Lime Crema, Lettuce, Tomato, wrapped up & Grilled in a Flour Tortilla.
$12.50
Scrambled Eggs, Tots, Avocado, Cheesy Dip, Plant-Based Chorizo, Pickled Red Onions in a Flour Tortilla.
Served w/ Tortilla Chips & Salsa.
$16
1/4lb Impossible Patty, Plant-Based American Cheese, Dill Pickles, French's Onion Straws, & BBQ Sauce on a Brioche Bun.
(Vegan)
$10
Mixed Greens w/ Kalamata Olives, Cucumbers, Cherry Tomatoes, Red Onions, topped w/ Crumbled Feta & Greek Viniagrette.
$16
Grilled Chicken Breast, Romaine, Iceberg Lettuce, Hard Boiled Egg, Crumbled Bacon, Avocado, Cherry Tomatoes, Red Onion, & Bleu Cheese Crumbles.
Served w/ choice of Ranch, Balsamic, or Bleu Cheese Dressing
Avocado - $2
House Bacon - $2
Fried Egg - $2
Chicken Breast - $5
Mushrooms - $2
Jalapeños - $.50
Cheesy Dip (3oz) - $1.25
$4
Big 'ol tray of fresh House-Made Tortilla Chips! Served with a cup of House Made Salsa. Perfect for sharing with some Pallys! (or not!)
$5
Tasty tray of Fresh Mixed Greens, Sliced Cucumbers, Red Onions, & Chopped Cherry Tomatoes. Served w/ choice of dressing.
$6.75
Big 'ol tray of fresh and crispy Tots! Perfect for sharing with some Pallys! (or not!)
$6
Big 'ol tray of fresh and crispy fries! Perfect for sharing with some Pallys! (or not!)