A strategy that works at Ale Works
by Richard Foss Almost every year around the Oktoberfest season I visit an eatery that offers excellent beer, as much as a salute to humanity’s oldest recreational beverage as any fondness for lederhosen, dirndls, and quaffing lager out of glasses shaped like cavalry boots. The Germans weren’t the first to celebrate beer — We’ve been enjoying fermented barley, wheat and other grains at least since the ancient Sumerians wrote down the first recipe 5,000 years ago. I happen to be a fan of classic styles of beers, preferring the darker, stronger German brews and English ales to the more bitter and hoppy IPA’s or pale and mild lagers and pilseners. These aren’t the most popular styles, so at many bars and restaurants there’s nothing that appeals to me. LA Ale Works is open and airy with plenty of room between tables. The visual focus is the TV screens that are showing whatever sports are popular at the moment. Photo by Richard Foss I was therefore interested when the Los Angeles Ale Works opened in the former Rok Sushi at the corner of Pier and Hermosa Avenues. Having visited the taproom in their brewery in Hawthorne and been impressed with the quality and variety of their products, I…
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