USA, CA: Left Coast Brewing Co. to add second location in mid-June
San Clemente-based Left Coast Brewing Co. will open its second location in mid-June, Brewbound reported on May 10.
Located in Irvine, California’s Sand Canyon Plaza, the new Left Coast tasting room will broaden the brewery’s offerings to include a smokehouse specializing in Kansas City-style barbecue and a distillery that will produce spirits for hand crafted cocktails. In addition, the concept will be home to a five-barrel production facility that Left Coast will utilize for creating seasonal small-batch beers.
Known for pioneering Orange County’s craft beer movement in 2004, Left Coast’s award-winning beers include best selling Hop Juice Triple IPA, Trestles IPA, and Una Mas Amber Lager, among limited edition cult followed releases, and more. Left Coast Irvine will purvey 24 taps of core and seasonal house beers. All Left Coast beers will be offered as a carry out option as well either in cans, bottles or crowlers. Kegs will also be available for purchase with a 24 hour notice.
“Opening our second tasting room in Irvine is a fantastic way to provide more Left Coast beer to our fans, while reaching a new community as well,” said Tommy Hadjis, Left Coast Brewing Co. General Manager. “We’ve poured lots of time and passion into our from-scratch menu and new distillery, and we’re confident longtime and new Left Coast fans alike will fall in love with our expanded offerings.”
Executive Chef Jason Tsiames spent months carefully perfecting the classic smokehouse menu, which include indulgent dishes such as beef brisket slow cooked then smoked for an incredible 75 hours, freshly baked cast iron cornbread, and specialty mac-n-cheese loaded with smoked pulled pork. The brewery will also be venturing into the distilling space for the first time, starting first with vodka before expanding into rum, whiskey, and gin. The space will feature 5,344 square feet of indoor dining and a 644 square foot dog-friendly patio.
“People will be blown away by our in-house smoked barbecue. We start by delicately slow cooking our meats for up to 72 hours, before we smoke them to round out the complex taste and create a melt-off-the-bone texture,” said Hadjis. “The end result is easily the most moist and tender smokehouse barbeque you’ll experience in Orange County.”
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