Modern Times Tap Takeover!

Starts at 4pm!

Beers Include:

DDH Orderville - 7.2%

 - Orderville Dry hopped with Mosaic, Simcoe, Ekuanot, Nugget, Eureka and then dry hopped again with Mosaic, Simcoe, Ekuanot, Nugget, Eureka. Unfiltered and amazing. Dry hopping is the process in which already finished beer sits on an additional dosing of hops for more flavor and aroma. With this beer we do that process twice.

Bourbon barrel aged Devils teeth with maple syrup glazed smoked pecans and cocoa Cacao Nibs - 12.9% 

-  Bourbon barrel aged Devil's Teeth conditioned on Smoked Maple Syrup-glazed Pecans and Cacao Nibs. Aged in a variety of heaven hill distillery barrels.

Rowing Needles - 4.8%

 - Kettle Soured Wheat conditioned on an ambitious amount of Raspberry and Blackberry puree. As delicious as it is beautiful.


The flavor: cold. The crushability: maximum. Ice is our very first pils, and it brings the noise. Hopped with Czech Saaz and Australian Summer hops, before, like, so many weeks of lagering, Ice packs the flavor of the mighty San Diego mountains into a compact 4.8% ABV package. A pilsner that pleases all!

Underworld dreams-6.2%

Unfiltered, juicy IPA with simcoe, Idaho 7, mosaic and Amarillo hops. This beer has flavors of all the tropical and juicy fruits you could imagine all packed in a deliciously drinkable IPA.

Tetra city-8.7%

Tetra City is nothing less than a boss-level face-melter of a Double IPA. Loaded with big, tropical hops that explode out of the glass from aroma to finish. Hopped with citra, centennial and cascade. This beer tastes like hop candy.


NEW TRUCK TUESDAYS AT THE BRIG - Help Us Find The Best New Food Truck! 


The Brig has been the launching pad for many of L.A.'s most famous Food Trucks. Starting June 13th, help us find the next Kogi BBQ or Baby’s Badass Burgers with our Food Truck throw-down Tuesday nights at The Brig. We will try out 3 new trucks each month. YOU decide who the winner is! 

Once you get your food at the truck, bring your receipt inside The Brig and give it to the bar. This casts your vote for that truck plus will get you 10% off your first drink! 

After the three weeks we will tally the receipts. The truck that has the most turned in receipts to the bar wins a coveted spot in our lot for First Fridays! 



June 13th - Curbside Crab Cakes

June 20th - Spoon & Pork

June 27th - Up in Smoke Barbecue Taqueria



Don't forget to bring your food truck receipt into The Brig and receive a 10% discount for your first drink!

Happy Hour at The Brig!








$9 COLLINS (Your choice of Vodka, Gin or Rum)












Celebrating Your Grandpa's Beer at The Brig

"Your Grandpa's Beer"

an homage to Americana Beers, Now available at The Brig.


Hamms 16oz tall boy

The Theodore Hamm Brewing Company was established in 1865 when a German immigrant Theodore Hamm (1825-1903)[1] inherited the Excelsior Brewery from his friend and business associate A. F. Keller, who had perished in California seeking his fortune in the gold fields. Unable to finance the venture himself, Keller had entered into a partnership with Hamm to secure funding. Upon Keller's death, Hamm inherited the small brewery and flour mill in the east side wilderness of St. Paul, Minnesota. Keller had constructed his brewery in 1860 over artesian wells in a section of the Phalen Creek valley in St. Paul known as Swede Hollow. Hamm, a butcher by trade and local salon owner, first hired Jacob Schmidt as a brew master. Jacob Schmidt remained with the company until the early 1880s, becoming a close family friend of the Hamms. Jacob Schmidt left the company after an argument ensued over Louise Hamm's disciplinary actions to Schmidt's daughter, Marie. By 1884, Schmidt was a partner at the North Star Brewery not far from Hamm's brewery. By 1899 he had established his own brewery on the site of the former Stalhmann Brewery site. In need of a new brewmaster, Hamm hired Christopher Figge who would start a tradition of three generations of Hamm's Brewmasters, with his son William and grandson William II taking the position. By the 1880s, the Theodore Hamm Brewing Company was reportedly the second largest in Minnesota.

During Prohibition, the company survived by producing soft drinks and other food products, enabling it to expand rapidly through acquisitions after the repeal of Prohibition in 1933. From 1933 until 1965 Hamm's saw much success; much of this can be attributed to William C. Figge Jr. taking over as President in 1951. Figge expanded the Hamm's brand into a national entity with breweries in St. Paul, Minnesota; Los Angeles, California; San Francisco, California; Baltimore, Maryland; and Houston, Texas. The latter two were short-lived and closed soon after they opened. As the company celebrated its 100th anniversary, the family decided to sell the brewery and leave the ever more competitive brewing industry to focus on its other ventures like its successful real estate company.


Old Milwaukee NON ALCOHOLIC BEER 12 oz can

Old Milwaukee is a brand of American dry lager owned by the Pabst Brewing Company and consists of four different brews - Old Milwaukee Lager, Old Milwaukee Light, Old Milwaukee Non-Alcoholic, and Old Milwaukee Ice. Old Milwaukee is brewed throughout the USA and various packages are currently distributed in all 50 states and in select international markets.


Old Milwaukee Beer was first brewed in 1849 as a value priced beer by the Joseph Schlitz Brewing Company. In 1982, the Schlitz Brewing Company and the Old Milwaukee brand were acquired by Stroh Brewery Company of Detroit. In 2000, Stroh's and all of its beer brands and recipes were acquired by Pabst Brewing Company, where the brand currently resides. Canada is one exception where the Old Milwaukee Beer brand is managed, brewed, and sold by Sleeman Breweries.

In 1987 Old Milwaukee introduced a beer/party ball to the masses. It contains five gallons of beer. The "Beer Ball" was first introduced by F. X. Matt (at the time called the West End Brewing Co.) of Utica, New York, and that brewer coined the name "Beer Ball." Matt's first Beer Ball hit the market in 1977 and by 1982 it was being used by 10 other US and Canadian breweries.

In 1999, Sleeman Breweries of Guelph, Ontario, a division of Sapporo Breweries, acquired Stroh Canada which owned the Canadian rights Old Milwaukee. Sleeman then became the Canadian manufacturer and distributor of this brand.[


Three Weavers Knotty Double IPA - Now available ON TAP at The Brig!

This beer just won the brewers Gold Medal. It's a hoppy beer contest among brewers in California, Oregon, Washington state. The actual brewers vote on the beers blindly and yes...... Alex Nowell of Three Weavers Brewing Company won!  She is one of only a handful of women brewmasters in California. Her beers represent what beer should taste like and the Brewery, located in Inglewood, represents what the Southland is capable of. It's an amazing beer, judge for yourself. 

Three Weavers Knotty DIPA 8.5% It is now our strongest beer on tap. At just $7 its a muhfuggin steeeeeeal.

Coming Up in March:

-21st amendment brewing Watermelon Wheat. It's a another short run but worth it. 

-ModernTimes Booming Rollers IPA

-Three Weavers tap take over

-Staff field tip to El Segundo Brewing and Three Weavers Brewing


Down the Road This Spring:

-Three weavers grapefruit kolsch

-Ale smith .394 pale ale

Fun times at The Brig!!

Field Trip to Three Weavers Brewery in Inglewood, CA

The crew from The Brig had the privilege of visiting Three Weavers Brewing in Inglewood, CA. Alexandra Nowell and Lynne Weaver are two of only a handful of women brewmasters in California. Their focus remains on making high-quality beer and their brewery represents what the Southland is capable of. 

Go check out the Three Weavers tasting room! Here are their hours:


3pm - 10pm

12noon - 12midnight

12noon - 10pm


Three Weavers Tap Takeover at The Brig - March 9th

Here's what we'll be pouring for you:

1. Barrel Fermented Le Petit Fox Tart Saison fermented with Pluots (collaboration with Rhinegeist) - 2 year Anniversary Beer.

2. Expatriate West Coast IPA

3. Mocha Southbounder Coffee Stout - Gayo Highlands Sumatra Roast from Northbound Coffee Roasters in Mt. Shasta

4. Cambria's Grapefruit Kölsch

5. Return of Sassy Rye IPA - collaboration with Art's District Brewing Company

6. Knotty Double IPA

Don't miss this cool Tap Takeover event with a local favorite, Three Weavers Brewing!

Masataka Taketsuru, We Thank You For Your Whiskey

Single Malt, Pure Malt & Grain Whisky Expressions From The Distilleries Founded By The Father Of Japanese Whisky

Learning The Art Of Whisky

The founder of Nikka and the father of Japanese whisky, Masataka Taketsuru came from a long line of sake brewers dating back to 1733. Destined to continue the legacy of making spirits, he trained as a chemist and was quickly recruited by the liquor company Settsu Shuzo. With a plan to make Japanese whisky, Settsu Shuzo sent Taketsuru to Scotland in 1918. He enrolled at the University of Glasgow, and became the first Japanese to study the art of making whisky. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and training as a blender. During his apprenticeship, Taketsuru met Jessie Roberta Cowan, a Scotswoman, with whom he fell madly in love. They married a year later. Jessie changed her name to Rita, and moved with Taketsuru back to Japan, to become his eternal muse throughout his career.

A Distiller Without A Distillery

Armed with Scotland's distilling knowledge and a beautiful wife, Taketsuru returned home to discover that the economy had taken a turn for the worse. The project he had undertaken would never see the light of day, and he was out of a job in less than a year. Nevertheless, the determined Taketsuru powered on and found work with the company Kotobukiya. He used what he had learned in Scotland to create a Japanese style of whisky, even adopting the Scottish convention of spelling of whiskey without the "e."

The Father Of Japanese Whisky

After a 10-year contract with Kotobukiya, Taketsuru set out on his own to scout the land for the site of his future distillery. He built Japan's northernmost distillery, Yoichi, on the island of Hokkaido, and Nikka was born in 1934. In 1936, Taketsuru began distilling his own whisky at Nikka, and released the first bottle in 1940 despite the onset of war. Yoichi never ceased production, and to this day still crafts whisky in the traditional manner with pot stills heated by direct coal fire-a practice that is rare and no longer used in Scotland.

A Second Expression Of Nikka

Taketsuru's early successes prompted the development of a second distillery in 1969, this time built on the island of Honshu in the foothills of the Miyagi prefecture, two hours north of Tokyo. This area is known for its water and is famed for hot springs and waterfalls. The distillery is surrounded by mountains and sandwiched between two freshwater rivers, providing fantastic humidity and air quality conditions for its soft and mild malt.

Come by The Brig for a taste of this very special whiskey.

The Margarita

The margarita is often hailed as the quintessential “Mexican” cocktail, but just like cerveza, the origins of the drink are not definitively Mexican. Simply put, no one knows who dreamed up this delicious cocktail – but the stories behind the invention of the margarita are pretty colorful, even though only some of them actually take place in Mexico.

Carlos “Danny” Herrera, owner of Tijuana restaurant Rancho La Gloria, claims he invented the drink in 1938. What inspired him? A picky dancer, it seems. Restaurant goer Marjorie King declared she was allergic to all spirits except tequila, but didn’t like to drink the spirit straight. So Herrera worked around the prototypical tequila shot (which is taken with salt and lime) and threw together the margarita. While all bartenders can relate to the situation of an annoying customer, it was Herrera who claims to have whipped up the instant classic – or so says his obituary. By the way, he lived until 90, once again proving that alcohol is probably really goodfor you.

But Herrera isn’t even close to the only person to try and take credit for one of America’s most popular drinks. Another famed contender for the title of OG margarita maker has claims to the throne based on her name along, because that name is… Margarita. Dallas socialite Margarita Sames insisted that she concocted the drink for a group of her friends while vacationing in Acapulco in 1948. Her buddy Tommy Hilton (yes, of those Hiltons), put the cocktail on the bar menu at the Hilton hotel chain. However, by 1945, tequila brand Jose Cuervo had already been running an ad campaign pushing the drink, stating: “Margarita: It’s more than a girl’s name.” So it wouldn’t seem likely Margarita can take credit for the creation of the drink, though having the same name does help build a believable case.

But there are lots of women whom the drink can be named after. Many tales of the margarita claim to be named after women with the namesake, not just our friend Margarita Sames. For example, in 1941, bartender Don Carlos Orozco was tending bar in Ensenada, Mexico. While, he was futzing around making cocktails, Margarita Henkel, daughter of a German ambassador, walked into his bar. He allowed her to taste his experiment and coined the drink in her honor.

Meanwhile, Danny Negrete is also named as inventor of the drink. Apparently, the cocktail was a wedding gift for his sister-in-law, yep another Margarita, bestowed upon her at the Garci Crespo Hotel. Interestingly enough, Negrete worked at Agua Cliente Race Track, where starlet Margarita Cansino (you might know her as Rita Hayworth) would often perform.

Margarita Cansino, aka Rita Hayworth

However the margarita may not be named after a beautiful woman at all, but instead may just be a variation of another cocktail that was popular during Prohibition: the Daisy. In fact, margarita means “daisy” in Spanish. The only difference between the Daisy and the margarita is that the former was made with brandy and the latter with tequila. However, it’s remarkable to see what a simple swap of spirits does for a cocktail. How many people today have heard of the Daisy? The tequila-filled margarita, however, is famous in epic proportions.

Happy #NationalMargaritaDay


Drink California - Now Pouring California Gin from Big Sur

As a part of our "Drink California" movement we are proud to serve a California gin from Big Sur. 

The basis of all gin is any kind of neutral spirit. Typically made from grains, the neutral spirit must be distilled to a minimum of 96% alcohol by volume and have a very small amount of impurities. The best spirits for making gin have no flavor at all so that nothing interferes with the taste of the botanicals. Calivore Big Sur Gin has a neutral spirit distilled from local wine grapes. This gives the gin an unusual silky feel, allowing for the spirit to flow smoothly over your tastebuds, unlocking hidden flavors and tasting notes.----Next comes the best part: flavoring! While there are a few ways of flavoring gin, the preferred method is column distilled gin. The neutral spirits are distilled again, with a basket of botanicals suspended above the bottom of the pot, allowing the vapors of the pick up the herbs’ essential oils as they pass through. Standard gins use juniper as the foremost flavoring, giving them that “giny” flavor. Typically 6 to 10 different botanicals are used for most gins.Big Sur Gin uses 12 herbs, including juniper, sage, yerba santa, bay, fennel, and elderberry. Most of these are found naturally in Big Sur along the California Central Coast, giving our gin its name and its distinctive taste.

The gin is then mixed with pure water to cut it to an acceptable proof and abv (80 proof and 40% for Big Sur Gin)