210 E 3rd St., Long Beach, CA 90802 | Ph: 562-436-4020
Melted cheddar and bleu cheeses topped with bacon, green onion, and house beer buffalo sauce.
Served with chili buttermilk dipping sauce.
Tossed in house beer buffalo sauce. Served with pickled crudité and rosemary bleu cheese dressing.
Smoked chicken, BBQ sauce, melted aged Tillamook cheddar, chili cream, guacamole and smoked tomato salsa.
Sweet salad, roasted corn, black eyed peas, fried blue corn tortillas, smoked red onions, tomatoes, Tillamook cheddar, and cilantro. Tossed with a chili buttermilk dressing.
Smoked feta, arugula, orange segments, and almonds. Tossed with a toasted cumin vinaigrette.
Smoked ham, turkey, applewood-smoked bacon, Swiss cheese, bleu cheese, hard boiled eggs and avocado, mixed with romaine lettuce.
North Carolina style, dipped in our red wine vinegar BBQ sauce and topped with coleslaw. Served on a pretzel bun.
Cold smoked ground chuck patty, shredded lettuce, house BBQ glaze, 1000 Island dressing, beer onions, bread & butter pickles, and green tomato. Served on a potato roll. Choice of cheese.
Fresh ground American Bison simmered in a spicy beer-infused sloppy joe sauce with fried sage and pickled onions on a potato roll.
Slow smoked, with sweet and spicy BBQ sauce, smoked red onions, and bread & butter pickles. Served on a toasted potato roll.
Smoked tri-tip pastrami with rye pickled green tomato, Beachwood beer mustard, braised red cabbage and apples, 1000 Island, and Swiss cheese. Served on sliced rye bread.
Smoked fresh mozzarella, basil, mixed field greens, balsamic and Tabasco vinaigrette. Served on a potato roll.
1/4 SMOKED CHICKEN, 3 BABY BACK RIBS, 3oz PULLED PORK & 3oz SLICED BRISKET
Served with baked navy beans, tangy coleslaw, smoked cheddar cornbread muffin, and honey butter.
Cold smoked and beer battered Cod; served with jalapeño lemon tartar sauce and steak fries.
Served with cheddar cheese, sour cream, green onions, and a smoked cheddar cornbread muffin.
A classic interpretation of a signature Belgian-style strong ale brewed with a base of German pilsner malt that is accented with a touch of Belgian aromatic malt. Our favorite Belgian yeast from the Westmalle Trappist imparts a bodacious fruity aroma and juicy flavors. 3rd Dimension is hopped with floral and spicy Magnum & Tettnanger varieties from Germany. As in the Trappist brewing tradition, large portions of pure cane sugar are used to create a dry finish. Lively carbonation adds to this beer's crisp finish.
Amalgamator is a dynamic West Coast-style India pale ale that’s delightfully light in body and bursting with unique aromas and flavors. A massive dry hop charge of Mosaic hops lays down an aromatic amalgam of passion fruit, blueberry, dank resin, and citrus notes.
Our next rustic pilsner is brewed with floor malted bohemian pilsner malt and French Aramis hops. This easy drinking beer has aromas of rose, earthy citrus and hop spice that lead the way into a crisp clean beer with a pleasing bitterness and bready finish.
Hopheads rejoice! Citraholic is a "modern" West Coast-Style IPA that's focused on Citra, one of our favorite new American hop varieties. Brewed with an abundance of Citra hops, we also blend in Warrior, Columbus, and Simcoe in the kettle for good measure. Citraholic is double dry hopped for two weeks with an abundance of Citra (and a touch of Columbus) imparting heavy aromas of citrus & tropical fruits with melon and gooseberry nuances. A base of American 2-row malt and scatterings of light British caramel malt create the perfect foundation for this unique and powerfully pungent IPA. You asked for it and we were happy to deliver!
Disciples of Dankness is a West Coast-Style IPA that will remind your palate that clear, crisp and resinous IPA is not yet a thing of the past. This beer sees generous hop charges of Mosaic, Ekuanot and Pahto and packs an olfactory roundhouse of passion fruit, fresh pine, and citrus zest.
El Verano is a traditional Belgian-style saison that begins with a base of German pilsner malt and a generous portion of malted rye. Malted spelt and flaked wheat adds a pleasant earthiness while softening the mouthfeel. We've incorporated local sage honey to accentuate the floral German hops used in the kettle. Fermented with our favorite Belgian yeast, El Verano has aromas of fresh fruits and delicate spices with a refreshingly dry finish and lively carbonation.
Bronze Medal 2012 Great American Beer Festival® in French/Belgian Saison Category.
The Fizzical series is our introduction to brewing hard seltzer at Beachwood. It is a clean, crisp and refreshing beverage with lively carbonation and extremely low residual sugar, and it's gluten free! Fizzical Strawberry Lemonade is flavored with natural strawberry and lemon extracts.
Full Malted Jacket is our take on a classic "wee heavy" Scotch Ale. It's brewed with a base of Golden Promise malt, an heirloom variety from Scotland. Notable additions of light and dark British caramel malts with a smidgen of chocolate malt help add flavors of rich toffee. It's hopped just enough with British Goldings hopsfrom East Kent to balance things out.
Hef Leppard is a traditional Bavarian-style weizen with its roots in strong German brewing traditions. A base of German wheat, pilsner, and Munich malts, give this beer a soft and wheaty foundation. Fermented with our favorite Bavarian yeast, delicate aromas of clove combine with floral German hops to round out this delicately refreshing beer.
Hop Icon is a West Coast-Style IPA that lands at the very epicenter of modern hopular culture. Brewed with a 50/50 split of pilsner and 2-row malts, heavily hopped with Simcoe, Citra, and El Dorado, this beer sings of citrus, tropical fruits, and candied lemon.
An American Stout brewed with rye malt for a silky body. Kilgore is brewed with British roasted barley and chocolate malts for a roasty backbone with notes of coffee and cocoa. Hopped with Chinook, Columbus, Centennial, and Cascade hops for a citrusy Pacific Northwest punch. Silver Award at 2012 San Diego International Beer Competition.
Gold Medal winner at 2013 Great American Beer Festival® in American-Style Stout category. Silver medal winner 2016 World Beer Cup
An American red ale brewed with American 2-row malt, a hefty helping of British caramel malt, and a smidgen of pale chocolate malt. Knucklehead Red has a great caramel malt profile that's perfectly balanced by Columbus, Centennial, and Cascade hops.
Bronze Award at 2012 San Diego International Beer Competition
Laurel IPA is another addition to our portfolio of West Coast-Style IPAs. The foundation is laid with a base of American 2-row malt and a dash of light British caramel malt. Five different hop varieties are added to the kettle for massive layers of hop goodness. Amarillo, Summit, Columbus, Centennial, and Simcoe intermingle for an energetic burst of citrusy hop flavors. A generous dry hop addition of Amarillo, Centennial, and Summit make for a dank and pungent aroma that is sure to entice the most discriminating "hop head".
Mocha Machine is a well-engineered endeavor in massive aromatics and rich flavors. Brewed with an array British and German malts, this burly brew is infused with masterfully roasted coffee from Portola Coffee Lab in Costa Mesa, CA. It is then aged on cacao nibs from Ecuador, adding an awesomely deep dimension of fudge. Contains lactose.
Onyx is a rich, jet-black imperial stout. It's brewed with a base of British Maris Otter barley, British dark caramel malts, and an assortment of British chocolate malts and roasted barley. It also gets a hefty dose of rolled oats, which lends to a maddeningly silky mouthfeel. Kissed with brown sugar and smidgen of blackstrap molasses, Onyx is hopped with German Magnum hops and British Goldings to perfectly balance the broad roasted flavors. Battle the rages of the season with a warming glass of Onyx.
Sadie is an expressive dark ale that was carefully aged in bourbon barrels for one year. Rich caramel and vanilla flavors are carefully intertwined with delicate notes of oak and toasted oats. This adventurous beer is as spirited and delightful as the little girl who inspired it. Cheers! Contains lactose.
A classic in our line up of stone fruit beers ‘Careful with that Peach, Eugene' is made with over 3 lbs per gallon fresh local peaches from both Regier Farms and Sunny Cal Farms. Glorious aromas of juicy ripe fruit gets your mouth watering before you take your first sip. Solid acidity and our house funk partner nice with big flavors of fuzzy peach. Sweet and full bodied with a tart finish, leaving you immediately wanting another sip.
For the Love of Guava is a unique collaboration we did with our friend and computer guru, David Kasprzyk. He and his wife Katie have a humongous guava tree in their backyard, and each year can barely keep up with how much fruit it produces. This year we decided to partner up and put those guavas to good use in one of our beers. Big tropical fruit in the aroma with that unmistakable guava character. Fruit dominates the beer with hints of house funk and acidity shining through.
Funk Yeah is our gueuze inspired beer that is blended once each year using carefully selected barrels ranging from 1 to 3+ years old. We hold nothing back to make this blend each year using beer made with house culture, spontaneous beer and wort that was in the coolship and then pitched into to find the perfect blend of acidity and character. Funk Yeah 2019 is the second blend. Over an entire week around 100 barrels and several puncheons were tasted through and narrowed down to less than 10. The final beer is a blend of barrels ranging from 15 to 43 months old and 27 months average age and showcases the best of our barrels. These choice barrels and decisive blending created a beer that has amazing depth,complexity and drinkability. The aroma is deep with funky earthy tones and a slight salinity. On the first sip soft acidity carries the aroma forward with earthy aged hops, slight stone fruit character along with a sense of nuance and age. It finishes dry with a pleasant but slight lingering acidity and a touch of oak.
Funk Yeah Boysenberry 2020 is a carefully selected blend of one,two and three-year-old barrels re-feremented on boysenberries. We selected barrels that would stand up to the intense,jammy character of boysenberries and fruited at a slightly lower rate to maintain a balance. Appearance: Deep violet red. Aroma: Subtle funk, boysenberry. Taste : Jammy boysenberry, balanced acidity, funk and aged hops and an oaky vinous finish.
Wild foraged Vermont apples went straight from trees into the press and then were allowed to naturally ferment using native yeast in early November 2016 as part of Shacksbury Ciders Lost Apple Project. The culture from that was sent to us after fermentation had been completed and used to to inoculate our wort in September 2017. After 16 months in barrels a portion of the blend was put on second use zinfandel grapes to extract a bit of color and flavor. The blend was packaged January 2019 and left to bottle condition and age for 8 months.
Belgian-Style Sour Ale Aged in gin barrels. One year lambic-inspired beer was put to rest in French oak wine barrels that previously held late harvest Semillon wine followed by Blinking Owl gin for a duration. We received these amazing barrels and selected two lambic-inspired barrels that contained beer with balanced profiles of funk, acidity and fruitiness to ensure that the gin and barrel character could be well integrated. We aged our beer in these barrels for around six months before extracting character we wanted out of them before bottling. We’ve never seen a beer change so much during conditioning and go through so many phases over nearly a year but surely has been worth it and created a unique beer full of flavor and texture. The nose is candied lemon peel, lavender, rosemary and undertones of golden raisins and funk. Upfront on the palate is the botanical gin notes and lemon zest that leads into the mid palate of white wine, sweet apples and pear. The beer finishes with classic lambic-inspired funk, dried apricot, oak tannins, light acidity that fades into a clean finish and a touch of warmth.
Strawberry Provence has quickly become a Blendery favorite! A blend of one year old lambic-inspired base beer, aged on three pounds per gallon of whole frozen strawberries for two months, and a touch of Herbes de Provence added right before packaging. With big jammy strawberry aromas, there's no mistaking what fruit we used in this beer. Sweet, tart, and funky, with slight notes of fresh herbs on the finish that compliments that juicy strawberry character.
Beachwood Blendery & Highland Park Brewing Collaboration. Ever since we tried Yard Beer from Highland Park Brewing we've been intrigued by Black Limes. When we had the HpB crew down to blend it seemed like the perfect option for our beer. We blended barrels of one year old lambic-inspired base beer, and then added black limes that were grown and processed in Highland Park. Big earthy lime character comes through in the aroma and flavor in a very unique way, balancing perfectly with the funk and acidity of the underlying beer. This is why we're here.