We’re very excited at this unique opportunity to offer you a selection of cans & kegs from Beachwood! The beers will be flown in and scheduled to arrive around the end of November.
AIR-SHIPPED FOR GUARANTEED FRESHNESS
Beachwood Brewing is an independent, multiple award winning brewery in Long Beach, CA known for locally-made, distinctive West Coast-Style IPAs, superior quality stouts, and the skillfulness to brew many variations and varieties of finely crafted beers.
From the brewery: “…don’t be surprised if you come in and don’t see the beer you drank yesterday. When it’s gone, dunzo. Adiós! You’ll be lucky to have the same beer twice.”
Since the beers are air-shipped, we would like to send them out to you ASAP once they arrive.
Beachwood Brewing – Citraholic IPA
IPA – American
Citraholic is a “modern” West Coast IPA that’s focused on Citra. Heavy aromas of citrus & tropical fruits with melon and gooseberry nuances. A base of American 2-row malt and scatterings of light British caramel malt create the perfect foundation for this unique and powerfully pungent IPA.
Beachwood Brewing – Amalgamator IPA
IPA – American
Amalgamator is a dynamic West Coast-style Inda pale ale that’s delightfully light in body and bursting with unique aromas and flavors. A massive dry hop charge of Mosaic hops lays down an aromatic amalgam of passion fruit, blueberry, dank resin, and citrus notes.
Beachwood Brewing – Hayabusa
Lager – Japanese Rice
Hayabusa is an ultra-crisp and refreshing Japanese-style lager made with American barley, Canadian pilsner, toasted flaked rice and German Hallertau Mittelfruh hops.
Beachwood Brewing – Khakis Or Car Keys IPA
IPA – New England
NE IPA featuring three different British malts and a wicked extreme dry hop regimen with HBC-344, HBC-568, Mosaic, Citra and Loral.
Beachwood Brewing – Mocha Machine
Mocha Machine is a well-engineered endeavor in massive aromatics and rich flavors. Brewed with an array British and German malts, this burly brew is infused with masterfully roasted coffee from Portola Coffee Lab in Costa Mesa, CA. It is then aged on cacao nibs from Equador, adding an awesomely deep dimension of fudge.