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What: The Goat Cheese Sweet Corn Tamale

Where: Babe’s Bar-B-Que and Brewhouse, 71800 Highway 111, No. A176, Rancho Mirage

How much: $11

Contact: 760-346-8738; www.babesbbque.com

Why: It’s a veritable flavor bomb.

If you’re looking for a traditional Mexican tamale, then Babe’s is not the place for you. (Unless you also like great beer and tasty barbecue, but that’s a story for another time.)

However, if you’re looking for a twist (and a serious size upgrade) on the traditional tamale, then get thee to this mainstay at The River, pronto.

There is a lot going on in this far-from-traditional dish. There’s sweetness from the corn meal, as well as a subtler sweetness from the goat cheese. There’s a whole lot of savory from the tortilla soup in which the huge tamale is swimming. There’s a delightful bit of floral freshness from the microgreens lovingly placed atop the concoction. And the variety of textures—soft (the goat cheese), creamy (the soup), crisp (the greens)—will keep your mouth entertained with each and every bite.

The sum of these parts: a veritable flavor bomb. We’ve praised the delightful subtlety of some dishes in this space before. Well, this tamale offers just the opposite: Your taste buds will be overloaded—in a good way—by all of the different flavors hitting them.

Take note: The tamale—a recipe from the founder of Babe’s, the late Don Callender—is not always available; sometimes, Babe’s may have pork or chicken tamales instead. As the menu says, “Check availability with your server. As (Don Callender) would say, ‘Here today, gone tamale!’”

I am sure the pork and chicken tamales are quite yummy, too. But I’d keep your fingers crossed for the goat cheese.

Published in The Indy Endorsement

Foodies from around Southern California and beyond have descended on Palm Desert this weekend for the 2014 Palm Desert Food and Wine Festival.

At the Saturday, March 22, grand tasting, attendees dealt with sweltering heat inside of the giant white tent on Larkspur Lane, just off of El Paseo. Despite the toasty temps, however, people seemed to have a great time, enjoying bites of food from various local restaurants, as well as sips of wine and cocktails from various vendors.

The Food and Wine Festival also spawned various food-related satellite events, such as the Taste of the Saguaro. Jose Garces—the Iron Chef and head of the Garces Group, which operates Tinto and El Jefe at the Saguaro—came to town for the weekend, and attended a special dinner at the Saguaro on Friday, as well as an event called Taste of the Saguaro on Saturday.

The Independent attended the Palm Desert Food and Wine Festival's grand tasting on Saturday afternoon, and the Taste of the Saguaro on Saturday evening. Scroll down to enjoy some photos from the events.

Published in Snapshot

The land of martinis and honey is undergoing a seismic shift toward summery saisons, infused IPAs, savory stouts and bourbon-barreled beers.

So, where in the Coachella Valley can you go to find these intoxicating craft creations?

With locations in New York, Los Angeles, London, Seattle, Portland and, of course, Palm Springs, the Ace Hotel (701 E. Palm Canyon Drive) keeps up with trends in music, art, food and drink. The boutique hotel boasts a nice selection of craft beer in the Amigo Room. In fact, the ever-changing craft-beer variety gets its own chalkboard near the bar. Ace is also home to the popular “Craft Beer Weekend,” a pool party complete with music, grub and beer—perfect for craft connoisseurs and beer beginners alike.

Up Palm Canyon Drive to the north lies a restaurant offering a farm-to-concrete-table dining experience that’s industrial chic and progressive. While the menus at Workshop Kitchen + Bar (800 N. Palm Canyon Drive) are heavy with cocktails and duck fat, the spot also offers a nice selection of beers in their downtown-L.A.-esque bar.

As stated on Workshop’s liquid menu, this is a carefully chosen, opinionated mix of products. The beer bottles are sectioned by “crisp,” “yeasty,” “malty,” “strong or dark’ish” and “hoppy.” The tap list rotates, but offers a nice selection of lighter brews. Available as of this writing are Abita Lemon Wheat, hailing from Louisiana; Oskar Blues Mama’s Little Yella Pils, from Colorado; Stiegl Goldbrau Märzen, all the way from Salzburg, Austria; and our own local brew, the Belgian-Style Vanilla Blonde Ale from Babe’s. The rotating menu calls attention to Southern California seasonal products, from lemon cucumber and dates to pattypan squash.

Located down the street several blocks is Bar (340 N. Palm Canyon Drive). I’m enamored with Bar’s beer cocktails, its dark and seductive surroundings, the DJ parties and the Picnic Eggs—deviled eggs with Sriracha and wasabi. Pair them with the War Gin (gin and lemon honey pale ale) beer cocktail. If you favor bourbon, order the Burning Bush, made with bourbon, lemon, house grenadine and pilsner. Not daring enough for the beer-and-cocktail blends? The small selection of craft beers will satisfy.

The Purple Room is the swanky new kid at 1900 E. Palm Canyon Drive. In bottles, you can enjoy San Diego beers like Ballast Point Longfin Lager and Stone Pale Ale. On tap, enjoy what the Coachella Valley has to offer with brews from Coachella Valley Brewing Co. and Babe’s.

In the heart of downtown Palm Springs, Fame Lounge (155 S. Palm Canyon Drive) is an upscale cigar, wine and microbrew lounge. At the bar, you’ll find a rotation of beers on tap. Recent finds: Ommegang’s Hennepin, Stone 17th Anniversary Götterdämmerung IPA, and New Belgium’s Lips of Faith Coconut Curry Hefeweizen.

Heading east, the aforementioned Coachella Valley Brewing Co. (30640 Gunther St., Thousand Palms) is brewing up some one-off specialty beers perfect for the cooler nights that have arrived. Their Fall Harvest Saison is a 7.3-percent-alcohol, Belgian ale brewed with pumpkin, sweet potatoes and Lance Davis’ 100 percent pure desert gourmet honey. Only two kegs were brewed, so if it’s not already gone, hurry! The Volstead India Pale Lager is a light yet flavorful 7 percent alcohol pre-Prohibition pilsner made with hops from the Czech Republic, as well as lively Motueka hops from New Zealand. Coming up in Coachella Valley’s brewing rotation is Oasis, a hard apple medley—brewed with fresh Julian apples. Look for this release around mid-December. The guys at CVB also just brewed a saison with Torulaspora delbrueckii, a strain of wild yeast isolated from an apple orchard on a deserted island in Denmark. Brewed with rye and spelt, the release is as of yet unnamed, but keep an eye out for this beauty.

Their first collaboration beer has been a tasting-room success. Coriolis is a 9.5-percent-alcohol, 120 IBU, wet-hop imperial IPA. Brewed along with Rocks Brewing in Sydney, Australia, with hops from New Zealand and Australia, this is a mouthwatering hop bomb. It’s down to the final keg, so visit their tasting room to check it out. Their brand new Framboysenberry is a raspberry and boysenberry sour wild ale made with Pedio, Brett and Lacto yeasts. This won the peoples’ choice award in Redlands recently and is now on tap for tasters and glasses. Crave more spice in your life? The Monument on Fire, just released, is a double IPA is infused with habañero and hatch chiles, papaya and mango. The Conquistador Quadruple ale will be available in early December, and watch for a special treat: They are stashing some in bourbon barrels.

The appropriately named Burgers and Beer (79815 Highway 111, La Quinta, and 72773 Dinah Shore Drive, Rancho Mirage) has a list of more than 50 bottled beers, like Rogue Dead Guy Ale and Bear Republic Racer 5 IPA. On draft, you'll find local brews like Babe's Honey Blonde Ale and CV Brewing’s Monumentous, a West-Coast rye double IPA.

Neighboring Babe’s Bar-B-Que and Brewhouse (71800 Highway 111, Rancho Mirage)—the granddaddy of local brewers—is Southern California-started chain Yard House. Each Yard House features 100 to 250 tap handles, depending on the location. The Rancho Mirage tap room has 155 beers on tap, ranging from Allagash White and Lost Coast Apricot Wheat to Bootlegger's Black Phoenix and Port Brewing Shark Attack Red. Also rotating in are seasonal drafts, which are displayed electronically above the bar. Currently tapped are IPAs like Firestone Wookey Jack and Green Flash Hop Head Red, joining Belgians like The Bruery Autumn Maple and Gulden Draak 9000 Quad. Of course, if you’re really thirsty, you can order a draft in 3-foot-tall glass container. Make it a yard!

Schmidy’s Tavern (72286 Highway 111) is a relaxed (unless there’s live music!) craft-beer bar in Palm Desert, with rotating selections like Stone Enjoy By 12-13-13, CV Brewing’s Volstead and Game of Thrones: Take the Black Stout. Enjoy learning more about the craft-beer revolution at their beer school, hosted the last Wednesday of most months. (Beer School is on hiatus during holidays, but the popular class will return on Jan. 29.)

The Beer Hunter (78483 Highway 111, La Quinta) offers a great choice and selection in their sports-themed “Hall of Foam.” Enjoy the game while drinking an Alaskan Amber Ale, Firestone Pale Ale or Ranger IPA from Fort Collins, and log your drinks in the Hall of Foam to eventually have your name emblazoned on the beer plaque. You’ll find local beers from brand-new La Quinta Brewing and CV Brewing.

So Cal chain Eureka! Burger (74985 Highway 111) is helping Indian Wells discover American craft, one burger, whiskey and beer at a time. The craft-beer selection is carefully selected by beverage director, sommelier and company ambassador Jonny Barr. Currently, the selection boasts 20 taps ranging from Drake’s Brewing Bavarian-Style Hefeweizen and Eagle Rock’s Manifesto Wit to Stone Brewing’s Smoked Porter and Great Divide’s Yeti Imperial Stout. All of their bartenders are certified beer servers, which is the first level of a cicerone—the craft-beer equivalent of a sommelier. Artisan recipes and fresh, organic ingredients accompany their signature hand-cut fries and gourmet salads.

Despite the gorgeous display of fermented grain mash available at Eureka!, the suds are not to be overlooked. Even a couple of the whiskeys on offer are made by—you guessed it—breweries. Check out what Anchor has to offer with their Anchor Distilling Old Potrero, single malt 19th-century straight rye whiskey. This is distilled with 100 percent rye malt mash and aged in new charred oak barrels—and is a silver medal winner!

It’s exciting to see restaurants and bars in the valley getting in on the craft-beer revolution, serving a varied choice of beer alongside aperitifs and main courses.

Choice matters. Taste matters. Check out what the Coachella Valley has to offer.

Below: The Coachella Valley Brewing Co.'s Fall Harvest Saison.

Published in Beer

I like my beer like I like my men: tall, dark and handsome. And what is the darkest beer of them all?

Well, hello, stout!

Stout originally meant “proud” or “brave,” but morphed into “strong” after the 14th century—and this handsome, brave and strong beer now has its own day of celebration.

International Stout Day will be celebrated for the third year on Friday, Nov. 8. How did this boozy holiday come to be? I’ve always been intrigued with the idea of celebrating a beer style or locale. Just like vineyards and the resulting wines tell the story of the people, the weather and the land behind them, beer also tells a story about its creation. In 2011, I reached out to other beer bloggers and breweries—and the day was born.

The first stouts were produced in the 1730s. The Russian imperial stout was inspired by brewers in the 1800s to win over the czar. “Imperial porter” came before “imperial stout”; the earliest noted use of “imperial” to describe a beer comes from the Caledonian Mercury of February 1821, when a coffeehouse in Edinburgh was advertising “Edinburgh Ales, London Double Brown Stout and Imperial Porter, well worth the attention of Families.”

Guinness has been brewing porters since about 1780 and is famous for its dry or Irish stout. Oatmeal stout beer is one of the sweeter and smoother stouts—and the fact that we today have oyster stout and chocolate stout is proof that society is ever-evolving. (The first known use of oysters as part of the stout-brewing process actually happened way back in 1929, in New Zealand.)

Thanks to today’s craft-beer revolution, you’ll find an amazing array of stouts—perfect not only for a chilly day, but for pairing with gourmet meals. Thankfully, Coachella Valley breweries and bars are celebrating on Nov. 8 with a variety of special beers and special events.

Babe’s Bar-B-Que and Brewhouse (71800 Highway 111, Rancho Mirage; 760-346-8738) will have two specialty stouts on tap: Anderson Valley’s Wild Turkey Bourbon Barrel Stout, and AleSmith Speedway Stout

To make the Bourbon Barrel Stout, the folks at Anderson Valley take their Barney Flats Oatmeal Stout and age it in Wild Turkey bourbon barrels for three months. Anderson Valley has an exclusive deal to get the barrels fresh from Wild Turkey’s “dumping room.” This ensures consistency and freshness in the barrel—and eventually, the beer. Despite the use of liquor barrels, the beer is on the lower side of the alcohol scale.

Alternatively, weighing in with an impressive 12 percent alcohol volume, the San Diego-born Speedway Stout starts with strong coffee and dark-chocolate sensations. Alongside sweet notes of molasses are alcohol heat and dark fruit undertones; this is a delicious beer.

Coachella Valley Brewing Co. (30640 Gunther St., Thousand Palms; 760-343-5973) will have Condition Black on tap. The black IPA is a marriage of stout and IPA styles—featuring the malt complexity of a stout, and the hop bitterness of an IPA. Using multiple dark-roasted malts like midnight wheat, barley, two dark crystal malts and chocolate malts, this Cascadian dark beer is a new style in and of itself. It’s not technically a stout—these beers typically lacks the roasted taste and body of a strong stout, but are much maltier than a typical IPA.

While Eureka! Burger (74985 Highway 111, Indian Wells; 760-834-7700) may be the new kid on the local restaurant block, the Indian Wells location of the Southern California chain is no stranger to craft beer and will join the festivities with stouts and barrel-aged stouts from breweries throughout the U.S. Stouts are always a tasty accompaniment to a juicy burger!

Stouts also make for a decadent pairing with a fine cigar, so visit Mel and the rest of the gang at Fame Lounge (155 S. Palm Canyon Drive, Palm Springs; 760-320-2752) for a stout and cigar; they almost always have at least one on tap.

The craft-beer advocates over at Schmidy’s Tavern (72286 Highway 111, Palm Desert; 760-837-3800) in Palm Desert will be offering some savory stouts as well; their selection had yet to be announced as of our deadline.

While visiting these fine establishments, make sure you share your stout with your friends! Are you a member of Untappd? Log in and post what beer you’re drinking—and get the 2013 specialty Stout Day badge!

What other stouts should you look for and enjoy?

Brewery Ommegang’s Game of Thrones Take the Black Stout was released at the end of September and is available on draft and in 750-milliliter bottles. This stout is full of midnight wheat, roasted barley, Northern Brewer hops and chocolate malt. Check out the Ommegang website and click “find a beer” to see where it’s available.

• Founders Brewing can do no wrong. The world-class Kentucky Breakfast Stout is an imperial brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for a year. The alcohol volume is 11.2 percent, so take your time, and savor this big beer. Smell the succulent scent of rich dark chocolate, plums, vanilla-cream, cherry, coffee and bourbon. The more you sip it, the more this perfectly aged beer will warm and reveal notes of bourbon and oak.

Firestone Walker Brewing’s Parabola is a whopping 13-percent-alcohol Russian imperial stout. Pouring a dark caramel-brown color, this delicately smooth stout has flavors of sweet malts, charred barrel notes, coconut, vanilla, bourbon spiciness and chocolate. The immense complexity is nothing short of artful. Watch for their “bottled on” dates—located on the necks or bottom left corner of the label. Buy a couple, and age one in a dark place to drink on next year’s Stout Day. It will take a little edge off the bourbon and round off the flavors. You won’t be disappointed.

Brooklyn Black Chocolate Stout is brewed every winter, and the imperial stout has won numerous awards. What makes it special? The addition of wheat and specialty malts, and the use of three mashes. Beginning with cocoa, caramel malt and dark fruit, the beer features roasted bitterness, and finishes with pleasing alcohol warmth—as the chocolate continues to send ribbons of its bouquet to the palate. This is a wonderful stout.

Southern Tier Crème Brulee is an imperial stout brewed with vanilla coffee beans. Yes, please! You’ll find vanilla, custard and brown sugar in the nose. Serve this in a tulip glass, snifter or oversized wine glass. Want to really dive into dreamy decadence? Enjoy this with bananas foster or over vanilla ice cream.

Foothills Sexual Chocolate Imperial Stout gets the Beer Goddess award for the coolest name. The famed imperial stout has been brewed since 2007; the original Sexual Chocolate contains nine different malts and four different hop varietals, in addition to its “chocolate”—organic Peruvian cocoa nibs. Foothills Brewing has been awarded seven Great American Beer Fest medals since 2006; three of those went to Sexual Chocolate, as did a World Beer Cup medal in 2010. Because this is a limited release, you may not find it in time for this year’s Stout Day—so keep an eye out for the new version that will become available for next Stout Day!

• The 2013 Stone Espresso Imperial Russian Stout is part of Stone’s “Odd Beers for Odd Years” program, which began in 2011; the series introduces new, or “odd,” versions of Stone Imperial Russian Stout in tandem with the classic version during odd-numbered years. Stone Imperial Russian Stout is one of the highest-rated Stone beers and has a “world class” score on BeerAdvocate.com. The beer features espresso beans from San Diego’s Ryan Bros. Coffee; Stone brewmaster Mitch Steele notes that the coffee enhances the perception of the chocolate. The taste is substantial, yet balanced. The 11 percent alcohol volume is just slightly noticeable. Pair it with a flavored cigar like Java Robusto or Camacho Triple Maduro.

• Deschutes’ The Abyss American Imperial Stout pours an obsidian black, after being aged in bourbon barrels and brewed with licorice and molasses. The 11-percent-alcohol beer has barrel-aged character, but it’s never overpowering. Light nuances of oak, vanilla and bourbon give it great complexity. It’s definitely on par with a fine dark rum or bourbon as a mature sipper.

• The 2013 version of Allagash Fluxus has citrus notes. The beer is brewed differently every year to commemorate Allagash’s anniversary, and this year’s Fluxus is a porter brewed with a blend of 2-row, coffee and chocolate malts, as well as blood-orange pulp and zest. Yes, I’m including a porter on the list. I won’t go off on a craft-beer-style lecture, but I will say that “stout” has typically meant a stronger version of porter. So, close enough.

Three Floyds Brewing’s Dark Lord Imperial Stout is like chocolate mousse in a glass. Wonderful for aging, Dark Lord boasts an alcohol volume of 15 percent. Sweet molasses, coffee bitterness, caramel notes and dark fruit come in waves, all while offering a nice sweetness and a velvety mouth feel. All bow before the Dark Lord! This is a phenomenal beer.

Ten Barrel/Bluejacket/Stone Suede Imperial Porter is a chocolaty, higher-alcohol porter that’s a perfect collaboration beer for Stout Day. Tonya Cornett from Bend, Ore.’s 10 Barrel Brewing Company wanted a beer she could put in the cellar and enjoy for years to come. So, pick up a couple of bottles; enjoy one on Nov. 8; and tuck one away for Stout Day 2014. The sturdy yet velvety base of imperial porter holds up beautifully with the addition of the avocado honey, jasmine and calendula flowers.

Cheers!

Published in Beer

Awards and medals for Babe’s brewing excellence adorn the dining room at Babe’s Bar-B-Que and Brewhouse, in Rancho Mirage, like golf courses adorn the Coachella Valley.

Decades ago, Don Callender started a Southern California chain of American-style restaurants that was known for its pies, its fully stocked saloon and its salad bar. As the years passed, and the restaurant chain was sold and merged with other restaurants, Don had a slightly different vision of barbecue and beer.

It’s not as well known that Don was fascinated with craft beer. In the late ’90s, when the craft-beer revolution took hold, Don’s passion for these new styles led him to taste what Southern California brewers had to offer.

Don knew excellence when he tasted it. Strawberry blondes, pumpkin ales and fruit beers from upstarts like Belmont Brewing Company satisfied Don’s sweet tooth and culinary prowess. Don was also one of the first Californians to enjoy the Pasadena based Craftsman Brewing. The Marie Callender’s founder and craft beer aficionado drank their Heavenly Hefe and Orange Grove Ale, while brewing a legacy all his own.

Don opened two small breweries in 1998 and 1999. The first, P.H. Woods, was a popular BBQ and brewhouse with beer brewed by Hans Johnson. Johnson later came up with the award-winning craft beers for Babe’s Bar-B-Que and Brewhouse, which opened in April 2002.

In 2001, as Don prepared to unfold his ultimate beer-and-barbecue concept, he and his manager, Arthur Vasquez, couldn’t foresee the volatile socioeconomic climate they were about to face. Just a few months before opening, the Sept. 11 attacks shook the core of America. Spending was down, and the slower, warmer months of the desert didn’t promise a hugely successful launch.

The most-pressing problem with opening a barbecue and craft-beer brewhouse in an area known for its spa resorts, art galleries, 60-something golfers and Rat Pack heritage was introducing the relatively new culinary art of craft beer. While nearby San Diego and Orange County were quick to catch on to the craft-beer calling, the gin-and-tonic crowd of the Coachella Valley was a little slower to heed the call.

“There were no hop heads out here,” Vasquez said—not smiling.

For several years, they pushed their light-to-medium beers. Vasquez carefully crafted the menus and tap offerings in order to please the Coachella customer.

The Honey Blonde Ale and Blackfin Lager caught on. But the passion to offer a bigger variety of microbrews smoldered inside Vasquez.

After all, Babe's Brewhouse has a beautiful, custom JV Northwest brew system with a hand-hammered, aged copper exterior, four fermenters and five serving tanks. Its massive functioning malt silo stands tall next to the restaurant's entrance and holds 15,000 pounds of malt. Coming in at a cost of just more than a half-million dollars, who wouldn’t want to show off what this thing can really do?

Hans Johnson (now with Blackstone Brewery in Nashville, Tenn., developed the recipes for the Honey Blonde Ale, Blackfin Lager and 29 Palms Pale Ale. Still served today and brewed by Scot Grabbe, the Honey Blonde Ale comes in at 5 percent alcohol by volume and has won bronze, silver and gold in the 2010, 2011 and 2012 medals in the Los Angeles International Commercial Beer Competition. Golden in color, light- to medium-bodied, this is a smooth beer with a subtle finish from the orange blossom honey.

Named in honor of the brave 29 Palms Marines, the pale ale is a deep, copper color with cascade hop floral aroma and sweet caramel malt notes. The Blackfin Lager has the most accolades, winning a bronze medal in the 2003 Australian International Beer Awards. Taking the gold in the 2009 and 2012 L.A. International Commercial Beer Competition, the dark German style beer has a hint of roasted barley and toffee sweetness.

Vasquez credited an assistant manager for giving him a nudge to expand Babe’s beer offerings.

“My assistant manager, Josh (Levish, who has a beer podcast at beermepodcast.com), he kind of brought it to my attention and said, ‘Art, there’s a lot more going on here with craft beer; we should start paying more attention,’” Vasquez said. “And I was kind of in this funk, and I said, ‘No, no, we gotta keep the product medium bodied.' That’s what’s selling.

“Y’know, I lost that spark from the ’90s. Then Stone (Brewing Co.) started doing their own distribution and so we started to bring in a few more things. … And by summer 2011, I said, ‘You know what? Eff this. We’re going to go big.’”

As the years passed, and the American craft-beer industry continued to grow, Vasquez and co. bumped Babe’s Bar-B-Que and Brewhouse up to six taps. They featured two seasonals and made smaller four-to-five-barrel batches, so they could rotate the beers more often. They phased out Southern beers and offered more bombers and the likes of Flying Dog and Dogfish Head. Every seasonal was higher than 8 percent alcohol by volume, and they started wood-aging some of their beers.

In other words, Babe’s Bar-B-Que and Brewhouse was getting real with their beer. And it took off.

While the quality of their beef short ribs can’t be overstated, Vasquez has shown that he is serious about not just the quality of craft beer offered, but the quantity. Because of his passion and due diligence, Babe’s is now on the allocation list for Southern California-based Firestone Walker Brewing Company and Stone Brewing Co., so all of those breweries’ new and interesting releases are automatically sent to the brewhouse. Babe’s BBQ and Brewhouse is one of only three places in the Coachella Valley to be on this special beer list.

Callender passed away in 2009, and while the restaurant pioneer and innovator may no longer be with us, it’s apparent that Vasquez, Babe's chief operating officer and executive chef, is committed to making sure that Don's spirit stays alive.

Budget-conscious beer-lovers will be pleased to find craft beer at half-price from 3 p.m. to closing on Monday. Even the growlers are half-off: Refill a 32-ounce growler for $7, or the 64-ounce growler for $9. Happy hour is Monday through Friday, from 3 to 6 p.m., and 9 to 11 p.m.

“The Cicerone” flight consists of four smaller beer tasters. Currently, you can enjoy the 58 Palms Imperial Pale Ale (7.2 percent alcohol), the Babe’s 10th Anniversary Ale (seasonal), guest Belgian draft Delirium Nocturnum (8.5 percent) and guest American draft Stone Brewing Co. 12.12.12. Vertical Epic (9.4 percent).

I’ve become a fan of the 10th Anniversary Ale. With eight malts, 50 pounds of Belgian rock candy, California cherries, blackberries, cinnamon sticks, allspice, and cherry-and-cinnamon bourbon-aged American oak, this beer is the perfect complement to slightly spicy barbecue during the chilly, winter months. The guest drafts were also impressive, proving that Art and the rest of the Babe’s team know more than your average restaurant about good beer.

Babe’s just renewed its 10-year lease and is starting to market the beer outside the brewhouse.

“I just want outside accounts in the Coachella Valley,” Vasquez said. … “I want people to know, when they’re coming here, if they don’t see our beers on tap, I want them to ask for it.”

And the gospel of Babe’s is spreading. LQ Wine has all of their bottled products. Grill-A-Burger in Palm Desert also carries their pale ale.

Love barbecue? Love beer? Love Babe’s Bar-B-Que and Brewhouse.

Call to schedule a free tour of the brewery 11 a.m. to 6 p.m., December through June (excluding Wednesdays and Thursdays) or July through November (excluding Sundays and Mondays). Babe’s is located at 71800 Highway 111, in The River in Rancho Mirage. For more information, call (760) 346-8738, or visit www.babesbbque.com.

About the author: Erin Peters has been enticing beer drinkers since before beer blogging was really cool. (It’s cool, right?) She started down the carbonated path of intoxicating reviews and articles about craft breweries and the people behind the beer in 2008 and hasn’t turned back since. Erin studied journalism at San Diego State University. Rearrange the letters in SDSU, and you get SUDS. Coincidence—or, divine inspiration?

Below, from left to right: Erin Peters (the article's author), Arthur Vasquez and Scot Grabbe. Photo by Sean Planck.

Published in Features & Profiles

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