Long Beach Beer Lab

Husband and wife team Levi Fried and Harmony Sage are the brains (and heart) behind Long Beach Beer Lab, a brewery and bakery in the Wrigley District of Long Beach. For this venture they have combined their knowledge and passion to create a one-of-a-kind brewery experience. Although the brewery opened only this past fall of 2017, this fermentation collaboration has been many years in the making.

Levi and Harmony were lovers of craft beer long before it was as popular and plentiful as it is today. Levi began to homebrew as a way to keep craft beer in their lives when they moved to Israel for his medical school, his formal training having focused on biochemistry and pharmaceuticals. Harmony, a classically trained French Pastry Chef, has been baking her whole life, starting at home with her family, so deciding to go to culinary school as an adult was a natural choice. With baking and brewing having so many similarities, it was easy for them to share and combine their interests. As they each learned and improved they even hosted their own homebrew beer pairing dinners for their friends and family.

Today, their collaboration projects have grown to impressive heights. Recently, Harmony made sourdough loaves using their house milled pilsner malts, then Levi used that sourdough and sourdough starter in the mash for the Rye Not?!? (a Kvass inspired Rye Table Farmhouse Ale), and now Harmony has used that beer to make more bread! These are the kinds of special details that make everything brewed and baked by Long Beach Beer Lab so exciting.

Their vegetarian/vegan menu— described by Harmony as “Mediterranean inspired food that is California fresh and wholesome” —offers sourdough pizzas that are made-to-order, fresh donuts with specially made jam, vegan salads, paninis, veggie boxes, and of course fresh loaves and baguettes are made daily. They sell crackers, humus, and roasted nuts that are all house made as well (you should begin to see a pattern by this point). This amazing menu is always growing and changing with availability of locally grown products.

On their current tap list you’ll find a New England/West Coast hybrid IPA (Lb 4.20), a Gose with Calamansi Limes (There She Gose), a Saison with Meyer Lemons (Bier D’Agrumes), and a Coffee Cream Ale on nitro (To Blave). At the moment there is a Red Ale, a Golden Ale and a batch of Milk The Mustache in barrels, and soon the Imperial Hoppy Harmony will be finding it’s way into bourbon barrels! Milk The Musque, Needs More Cherries, and Pinot In My Mouth are bottle conditioning and the Bro.Obscurite is in bottles and available for purchase in the taproom.

On Valentine’s Day they will release a special pairing: a Pomegranate and Hibiscus Saison paired with a chocolate cake, with chocolate ganache and pomegranate reduction. Their first official multi-course beer and food pairing, lead by FOH Manager Ijaz Hakim, will be happening on the 21st of February (I’ve heard they are close to sold out!). Ijaz will also be hosting Cicerone classes at the brewery in the near future. They have plans to open a satellite taproom in “The Uptown,” a collection of local eateries set to open in north Long Beach during the summer of 2019. To keep up with their special events and changes to both the tap list and the bakery menu, follow both @lbbeer and @lbbread on Instagram.

LBBeer.com
518 W Willow St
Long Beach, CA 90806

Photos Taken From Long Beach Beer Lab’s Facebook

One thought on “Long Beach Beer Lab

  1. Robyn says:

    Great article! Really excited to hear more about this pairing! Great job Laura!

     

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