This is a short list of our most frequently asked questions. For more information about LA Beer Hop, please contact us.
Yes. Yes, it is. We've combined all the best parts of a designated driver, an organized beer tasting, and a brewery.
We have a minimum of six (eight on Saturdays). We have a maximum of 150 people on a single tour.
We can take groups of up to 150 people.
It depends on what day you're looking for, but if you want a Saturday tour, you're looking at about a month in advance. If you want a Wednesday morning tour, just give us a ring at 7:00am and we'll be on our way.
We visit at least one location during the tour that has a full menu available (pizza, BBQ, etc...), so you can definitely plan on eating with us during your tour.
Currently, our Beer Guides are Hal & Cindy, Matt, and Peter. Hal & Cindy started the company in 2012. Matt who joined the company in March of 2014. And Peter joined in February of 2015. We're growing slowly so we can make sure you get the best beer tasting experience possible.
You're more than welcome to ride along and enjoy the sights and all the beer talk for the DD rate of $40/person.
About 45 minutes to an hour depending upon the schedule.
Of course. With your ticket, you receive a flight of beer at each location (four 5 ounce pours), which actually adds up surprisingly quickly. But, you're welcome to engage in extra credit during our time at each stop.
We like to select three breweries that get the best mix of tastes and approaches to brewing so you're not getting all hoppy or Belgian beers the whole time. We also choose them based on minimizing time in the bus and maximizing time in the breweries.
Absolutely! If you have requests, let us know in advance and we can definitely work it out.
We can pickup West of the 605 and South of the 118. In the valley we can pickup East of the 405. For breweries, we visit the areas of the breweries that are closest to your pickup location - i.e. DTLA or the South Bay. If you want to visit a group of breweries across town, let us know ahead of time and we'll arrange transportation. Here's a link for a map and our policies: http://labeerhop.com/pickup-area-policies/
Hal is a Certified Cicerone® and the rest of our guides are uncertified beer experts and eager to share tons of interesting craft beer information with you. Ask us about styles, ingredients, tasting notes, processes, historical examples, pairing, serving and tasting or anything else beer-related. You'll see how excited we are to talk your ear off.
Cindy: Anything sour or hoppy. Locally, I love Hoptonic from Smog City and All Your Oat from Eagle Rock. Totally different beers but both amazing and rich and tasty and perfect. And outside of LA, the first time I had Peche'n'Brett from Logsdon was at a Women's Beer Forum at Eagle Rock Brewery and it blew my mind. That was my favorite beer for a while, but you never know, that may change by tonight.
Hal: I crave tart beers but my favorite all-time beer is the dry-hopped version of Saison Dupont. Locally, I love everything from Macleod and Amalgamator from Beachwood which is maybe the best thing I've ever smelled in my life. I'm also super excited about what's going to come out of everyone's barrel programs in the coming years. What's in my fridge? A half dozen Monkish beers, a few things I'm holding for a special occasion, and DBA from Firestone Walker.
Matt: I'm open to everything and excited about all of it. Locally, I love the Udder Love from Beachwood, I've been absolutely in love with that beer since the first time I had it while doing some Beer Guide training. I've also been bowled over by Naughty Sauce from Noble Aleworks, but who isn't. My fridge is full of Monkish saisons. Love those.
Peter: My current favorite is the Kumquat Saison from Smog City. It won a Silver Medal at GABF in 2015 and if you ask me, it should have won gold. But really, it has so much going on in both aroma and taste - lots of fruit, with tart kumquat and bright citrus flavors. The kumquats are such a unique flavor that it just really stands out to me. Not to mention it's made with super-sustainable fruit from the Food Forward program. Overall, I'm just excited to see new breweries popping up all over LA with each one bringing something different to the game.