It opened to the public in the Torrance space in May and almost instantly became a popular spot for the after-work crowd and beer aficionados. Porter started brewing his Smog City label in 2011 out of TBC. 1109 Van Ness Ave., Torrance, (424) 376-5115, City, which was started by Jonathan Porter, formerly of Tustin Brewing Co., is the newest taproom to open in Torrance. Yorkshire Square is in a soft-open phase now the grand-opening celebration is set for Saturday. While the kitchen remains dark for now, Croft hopes to begin serving food later this year and says the menu, like the decor, will nod towards British pub favorites but lean on fresh and local ingredients for further inspiration. The tap room of the brewery and restaurant attempt an Anglo atmosphere with a stone slab hearth, dart board, and pub games, but the long and shaded patio adds some Southern California vibes. Wuthering Stout (4.8% alcohol) is made with oats, along with six other malts, and it’s nutty and sweet with a creamy texture and a balancing roasted bitterness in the finish. A notch stronger is the Tenant, a Yorkshire-style pale ale that hits 4.2% alcohol (the bitter is just 3.6% alcohol) and tastes of honey-on-bread with the herbaceous zip of English hops poking through the end. The pub bitter Early Doors shows off the graham cracker flavors of Golden Promise barley, but the finish is round and, despite the nomenclature, only bitter enough to offset the malt’s fullness on the palate. British malts are known for a richness and depth of flavor, and the first beers brewed at Yorkshire Square demonstrate the impact of British malt. “The goal is to turn flavorful ingredients into beer that won’t fatigue the palate.” The key is the distinctive English barley that provides the backbone to Yorkshire Square’s brews. “The essence of British beer is drinkability,” Black says. They’re restrained, but as complex as any Belgian brew with malt, hops, yeast and even the subtleties of water are deftly balanced. Instead of shouting, British beers enunciate each delicate flavor. There’s none of the aggressive flavor assault that characterizes so many American styles. Real ale is eminently approachable and endlessly drinkable. The softer carbonation and rich and creamy head showcase the distinctive English ingredients, and the warmer serving temperature and lower alcohol content allows the subtle flavors of the ales to stand out.īut turning drinkers onto the charms of real ale isn’t difficult, once you get them over the “warm and flat” thing. It’s served at a cool 50-ish degrees (instead of the sub-40 degrees that keg beer is usually served at).Ĭlassic English ale styles - the bitter, the mild, the stout - shine when properly cask-conditioned. The cask ale is delivered to the glass via a hand pump on the bar, instead of being pushed from a tap by CO2. Known as “real ale” in England, the beer is matured in metal casks and allowed to naturally carbonate instead of being kegged under pressure. The beer isn’t flat, and it certainly isn’t warm, but the brewery is dedicated to serving proper pints - the type of beer you’re likely to find at a local pub in Britain. The brewery opened in Torrance on Wednesday. Yorkshire Square Brewery, the latest beer destination in the South Bay’s vibrant community of craft breweries, looks to traditional British beer styles and techniques to stand out in a crowded market.
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