Across the Santa Clarita Valley, residents and businesses celebrated National Beer Day in their own ways Sunday.
Citrus or Sour
Cameron Taylor and his wife, Olivia, stopped by The Backyard Grub N’ Brews in Santa Clarita. They sat at the bar and gave the beer menu a quick look, deciding on some beers, a hot dog and a burger to share.
The Backyard was celebrating National Beer Day with an all-day happy hour promotion, which included $4 pints, $6 Imperial pints and $2.50 pints of Coors Light and Bud Light.
“It’s been quite an unexpected visit,” Cameron said.
Cameron asked for a Blood Orange IPA, while Olivia found an Amazonia berry sour. Though Cameron didn’t like it, Olivia knew it was an automatic find given the sour taste.
“I very rarely find them at restaurants,” she said. “When I find variety, I go out of my way to try it.”
Wolf Creek Brewery’s 22nd anniversary
With the sun beating down and a live band performing various classic rock songs, Wolf Creek Brewery celebrated the last day of its weeklong 22nd anniversary.
“We decided to do our anniversary kick-off,” said owner Laina McFerren. “Every year, we do the party at the brewery, so we’ll do something at the restaurant for a few days where we offer some of our staple (beers).”
The main attractions were two commemorative brews made specifically for the anniversary. Guests could try Barrel Aged BBB, short for “Big Bad Belgian,” according to McFerren, a year-old beer with tart cherries aged in chardonnay barrels, or they could sample Older, Not Weiser, a double IPA with several different hops mixed in.
Both beers will be available at Wolf Creek’s restaurant this week, McFerren said, but it will be for a limited run.
Upon discovering beforehand that Sunday was National Beer Day, McFerren said, “Everything works out. Great day to have a birthday party.”
Micheladas
On the edge of the Westfield Valencia Town Center, Solita Tacos and Margaritas also celebrated National Beer Day with $2 beer-battered fish tacos and $2 micheladas all day.
“Usually, micheladas sell well anyway from our brunches we have on weekends,” said Manager Jennifer Hall. “It’s been a hot item today.”
Solita’s micheladas are made from clamato juice, lime juice, hot sauce, Worcestershire sauce, ice, ground pepper and chili flakes around the rim of the glass. Though micheladas can use any beer, Sunday’s micheladas used only Pacifico or Modelo.
Mike Fumagalli and Lori Wright stopped by Solita mainly for the micheladas. Wright noted she enjoyed the spicy flavor.
“It’s something different,” Fumagalli said. “It’s a little different from a beer. You got the spicy (flavor), tomato, red beer with the salt. That’s pretty much it. It’s got a kick to it, and it’s refreshing, especially sitting outside.”
Hall added the restaurant prepared for National Beer Day, making six batches of michelada mix ahead of time. Following a brief interlude after a brunch rush, the restaurant was ready as night fell and more guests arrived.
