Enbeerment’s Oktoberfestbier of the Week (2020): Funfest - Bronze Medal Winner - by Bootlegger’s Brewery

We have a winner!

Bootlegger’s, Fullerton’s first and currently only brewery, brought home a bronze medal at this year’s Great American Beer Festival (GABF). The hardware was awarded to Funfest, their Festbier style lager that has recently become a year-round production beer due to its popularity. Good things happen when you make the same beer time and time again. Funfest is our Oktoberfestbier of the week.

Funfest pours out golden in color with a rich white cap of foam. Made in the style that’s served at the festival since about 1990, Festbiers are essentially an amped-up Helles-Style Lager. They differ from the Märzen which are copper in color and are much toastier in flavor and aroma. Funfest has aromas of rich cereals and grass. On the tongue, the beer imparts a biscuit and light toasty malt character with some bitter flowers on the finish.

Bootlegger’s was the first craft brewery I walked into when they are about 6 months young. I walked into the industrial warehouse-style building with my dad. Aaron Barkenhagen was sitting on the steps of his 7-barrel brewhouse and simply says, “Hi… you two thirsty?” I find out he’s the owner and his wife, Patricia, was walking around with their firstborn. Months later, the place is packed to the gills with beer enthusiasts. Fast-forward from 2006 to now and Boots has a production facility and a larger tasting room in Fullerton, plus two other locations in Costa Mesa and Redlands, and a handful of GABF medals.

Congratulations Aaron, Patricia, Robert Margalis (Head Brewer), and the entire Boots Crew on the Funfest bronze medal win!

Visit, web, Instagram, and Facebook:

Bootlegger’s Brewery (Fullerton) – 130 S Highland Ave, Fullerton
Bootlegger’s Brewery (Costa Mesa) – 696 Randolph Ave, Suite B, Costa Mesa
Bootlegger’s Brewery (Redlands) – 2351 W Lugonia Ave, #G, Redlands

Prost!

Gilbert “Charlie” Perez, Advanced Cicerone®

GABF 2020 OC Winners!

There were plenty of newcomers and some very pleasant surprises. With the judging circumstances this year, it was to be expected that we have such a diverse range of winners along with some very notable snubs. There’s always next year. Congratulations to all the hardware winners! (For a complete list, click here.)

OC is always a winner in my book. There was a strong showing for our little group of brewers with 12 total awards. And the winners are…

Gold:

Coffee Stout of Porter: Super Tonic, Docent Brewing, San Juan Capistrano (75 Entries)

Session India Pale Ale: Hefty Fee, Docent Brewing, San Juan Capistrano (94 Entries)

Other Strong Beer: Rico, Chihuahua Cerveza, Costa Mesa (82 Entries)

English-Style Brown Ale: Get Up Offa That Brown, Golden Road, Anaheim (55 Entries)

Belgian-Style Specialty Ale: Tangible Passion, RIIP Beer Co., Huntington Beach (47 Entries) 

-5 Total Gold Medals-


Silver:

Coffee Beer: Golden Stout, Karl Strauss, Anaheim (72 Entries) 

Coffee Stout or Porter: The Riizzo, RIIP Beer Co., Huntington Beach (75 Entries)

American-Style Black Ale or American-Style Stout: Black the Riipper, RIIP Beer Co., Huntington Beach (69 Entries)

-3 Total Silver Medals-

Bronze:

Fruited American-Style Sour Ale: Summer Sun, Stereo Brewing, Placentia (180 Entries)

Wood-and Barrel-Aged Beer: B. A. Dunkel, TAPS Brewery & Barrel Room, Tustin (65 Entries) 

Dortmunder or German-Style Oktoberfest: Funfest, Bootlegger’s Brewery, Fullerton (90 Entries) 

German Dark Lager: Umbeereon, GameCraft Brewing, Laguna Hills (98 Entries)

-4 Total Bronze Medals-

Cheers!

Gilbert “Charlie” Perez, Advanced Cicerone®

I Like Your Style

It’s no secret that I am a big fan of beers crafted to a defined style. Be it a classic style like a Helles or lesser known styles like an American Strong Pale Ale (no, it’s not an IPA). Within a short drive of either my residence or place of work, I feel lucky to have several breweries producing beers that are stylistically solid.

Although several may happen to be one-off's or special/seasonal releases, the fact that these breweries are making beers to style is worth mentioning. I appreciate and admire the hard-working brewers that created these amazing beverages.

Currently, at the time of this article’s publication, these are my current stand-outs…

Bottle Logic – Anaheim, CA

Heliosphere (Helles Lager)

Availability: Please check with the brewery

Like father, like son. Yup, that's my pops enjoying his beer. Recently made available on draught at the tasting room, this Helles Lager is amazing! Soft, subtle, and elegant. One of the most difficult styles to create because it is so gentle on the senses, Bottle Logic took the challenge and recreated this old-world beauty perfectly.

Bootlegger’s Brewery – Fullerton, CA

Rocco Red (American Amber/Red Ale)

Availability: Year Round

Bootlegger’s make some unique beers and plenty of one-off’s which are all great in their own right, but nothing stands out more than Rocco Red. This American Amber is layered with citrusy and piny hops on top of a sweet and bready malt backbone. If you’ve ever had their popular Knuckle Sandwich IIPA, it’s as if Rocco Red is a baby version of it. Not as aggressive, but quite flavorful. I like to call it a “juicy” beer.

Tustin Brewing Company – Tustin, CA

Galaxy Hopper (American Strong Pale Ale)

Availability: Specialty every few months

Tustin Brewing Company continues to impress me and I find it disheartening to know that many still do not consider them a great beer producer. Galaxy Hopper is a great example of how remarkable the beers are there. This American Strong Pale Ale showcases Galaxy Hops out of Australia. The best of both IPA and APA (American Pale Ale) -IPA aromatics of immature tropical fruits, an earthy white grape trait, and grassiness; Pale drinkability with a stiff, yet not too sweet, maltiness- all in one satisfying pint.

The Bruery – Placentia, CA

Saison Rue (Saison/Farmhouse Ale)

Availability: Year Round

What can be said about The Bruery that has not been mentioned before? They make some of the most unique and eccentric beers you will ever find in this ever-expanding beer world. Yet behind the veil of powerful spirit barrel-aged beers, puckering wild ales and sours, and unusual creations lays one of their original gems. Saison Rue is a near perfect example of the Saison style. Light tart and funkiness, pepper and spice flavors, refreshing bitterness, plenty of explosive carbonation, and dry. I’ve heard many suggest that this Saison might still fall short of being a proper representation of the style. In my opinion, it’s spot on!

Noble Ale Works – Anaheim, CA

English Bitters

Availability: Please check with the brewery

Noble has established itself as creating some the best IPA’s around with the likes of Tongue Tickles DIPA and I love It! IPA (both are award winners, mind you). However, they are the only brewery around me that constantly makes English style ales accurately. At the moment you can find a few English Bitters in their line-up with The River Thames being especially good.

TAPS Fish House & Brewery – Brea, CA

Dortmunder (Exportbier)

Availability: Please check with the brewery

TAPS has always been known for making solid stylistically accurate beers, and the Dortmunder is no exception. Basically a super-charged Helles, this golden bright beer has just enough malt character to draw you in while the pleasant bitterness keeps you coming back for another sip.

I will focus on other breweries that are not so near me at a later time. For now, check these out when you have a chance! Please visit the brewery’s social media outlets and/or websites for availability.

Cheers!

-Gilbert “Charlie” Perez, Certified Cicerone®

Related Articles:

Helles History Lesson

Galaxy Hopper Quick Review

Rocco Red Quick Review

Photo Credits:

Bootlegger's Website

Tustin Brewing Co.'s Facebook

The Bruery Website

Noble Ale Works' Facebook

TAPS Website (Mobile)

The Best of 2013

Now that 2014 is here, we reflect on all the delightful events and/or memories this past year brought us. For me, all the great moments from 2013 revolved around beer. I co-hosted a beer dinner, converted a few non-beer-drinkers or helped kick-start a love for the craft, explored the German state of Bavaria and its many breweries, and it has even brought my father and I closer together. Beer has an awesome power in my life and I’m lucky enough to have had some remarkable beers with some of the best people in the world that I’m proud to call friends and family. If you’re reading this, you are one of them.

Now that the mushy stuff is out I the way, I have made a list of my top 10 beers from this past year. These beers are not necessarily top-rated or highly sought after, rather beers that impressed and/or had a moving effect on me this year in one form or another. Enjoy!

10. Stone Brewing Co. – Dayman Coffee IPA

*In collaboration with Aleman and Two Brothers, Stone created a remarkable beer where hops and coffee had a tug-o-war on your tastebuds.


9. Russian River – Pliny the Younger

*I had Younger for the first time at Russian River and the experience alone was awesome. It’s not the best beer in the world, nor the best IPA style. It was the experience alone that put this beer on my list.

8. Southern Tier Brewing - Crème Brûlée

*Wow! A high ABV sweet stout that actually has flavor notes similar to a Crème Brûlée. I don’t even want to know the calories in one glass of this potent brew...


7. Tustin Brewing Co./Stone Brewing Co. – The Mothership Connection DIPA

*Tustin and Stone collaboration!? Yes, and it was incredible. Mosaic hops took center stage on this clean, crisp, fruity DIPA.


6. Bootlegger’s Brewery – Sour #3

*This Wild Ale was available during the Bootlegger’s 5th Anniversary celebration. I love sours and this one is one of the most puckering beverages I've ever had and I absolutely loved it!


5. Brauerei Spezial - Spezial Rauchbier Märzen

*A hidden gem while visiting the Germany earlier this year. Walking down a common looking street in Bamberg, I stumbled upon the Brauerei Spezial Bierstube. I loved all the Rauchbiers they offered but the Spezial Rauchbier Märzen stood out as one of my favorites of the entire trip!

4. Bottle Logic – Leche M’olé

*A milk stout with cocoa nibs, vanilla beans, coffee, and Ancho/Anaheim chilies. What a medley of flavors!! And they all worked so well together.


3. The Bruery – Melange #1

*A blend of Black Tuesday and Oude Tart. The strong, assertive flavors of the bourbon barrel-aged Imperial Russian Stout (Black Tuesday) are in flawless harmony with the funky, sour, fruity flavors of Oude Tart. The blend sounds strange, but it works. The perfect marriage of strength and finesse.


2. Brouwerij Verhaeghe – Echt Kriekenbire

*Coming from the same producer of Duchesse de Bourgogne (the best Flanders Red, in my opinion), this tart, tangy, funky brew is forever imbedded in my mind as a one of the best I’ve ever had!! Duchesse de Bourgogne is easily interchangeable with this Echt.

1. Noble Ale Works - Naughty Sauce (includes the casked variations such as Naughty Island and White Russian)

*If you have not had this yet, you need to! This beer is almost indescribable and the masses that turn out for each release is quite impressive. Naughty Sauce takes creativity to a new level by creating a coffee milk stout that is golden in color (What?!) that is sweet and flavorful. Arguably, Naughty Sauce was the best beer in Orange County this year.

I'd love to hear what you beers made the most impact on you. Feel free to comment and share. Cheers to all and happy New Year!




-Gilbert "Charlie" Perez, Certified Cicerone®

Thanksgiving 2013

It’s time to give thanks.

(More images will be provided on "Black Friday." Stay tuned!)

For those that celebrate this holiday, Thanksgiving is one the best time to have friends and family in one place and enjoy some great times and create some amazing memories. The weather is cooler outside, enchanting aromas fill homes inside, and a feast is ready to be placed on the table. 

Time to eat! Should you bring out a Merlot, Pinot Noir or Burgundy? All of which should be fine choices, by the way. However, I prefer to take this time to showcase the versatility and power that beer has at the dinner table. What about before dinner? Or After dinner? Beer does the job there too, of course. 

So, what beers are perfect for a dinner such as this? Unfortunately (or fortunately for those optimistic type. Ha!), there is no right or wrong answer here. The website beeradvocate.com has a decent article about how to choose the correct beers for this meal (Click Here!). I use this article as a base (along with Garrett Oliver’s informative book, The Brewmaster’s Table) for my decisions on what beers to provide for this special meal.

The premise is simple:
1) Greet your guests with an enticing, vibrant beer (Apéritif)
2) Turn it up slightly and arouse the taste buds (Hors d'oeuvre Hour)
3) Follow this with an adaptable beer (Dinner)
4) Match flavor intensities (Dessert)
5) And finally, close-out the evening with wonderful display of power (Digestif)

With this premise in mind, here is my beer lineup for Thanksgiving 2013.

1) Apéritif (before dinner)
Noble Ale Works - Pistol Whip'd

The purpose of this beer is to loosen up the guests with a subtle, yet tasty treat. Something light and refreshing is usually works best since all I’m looking for is “something that will arouse appetites and slowly awaken the senses.”** Hoppy Pilsners and Pales are the best choices here. If hops don’t play well with our tongue, a tangy and vibrant Belgian-style Wit will suffice.

2) Hors d'oeuvre Hour (appetizer)
Rodenbach - Grand Cru

When it’s time for appetizers and finger foods, serve something with a bit more kick. Cheese and meats? Fruit? Array of finger-foods? Depending on what is served, you might want to stick with a hop theme (American Pales and IPA’s) or take a different route with a tangy sour (Flanders Red paired with tangy goad cheeses, for example). Either way, you don’t want to go over-the-top with the hops or sourness. Make sure you are familiar with the flavors of your chosen beers.

3) Dinner

Brasserie La Choulette - Les Bière Des Sans Culottes

The main event! The dinner-table might look intimidating for most wines and even some beers. However, I take the Garrett Oliver approach here. In his book, “The Brewmaster’s Table,” Oliver proclaims that Bière de Gardes are amazing with not just turkey, but with all the side dishes you can think of. You know what? He's absolutely right! I can't think of a clearer choice for this meal. Chances are this beer style will withstand it all!

Other beer styles that work well include Belgian Dubbles or Quads, Hoppy Pilsners, or even a spicy Saison if the table calls for it.

4) Dessert
Bootlegger's "Imperial Phoenix 2012"

As children, we looked forward to the sweet treats that awaited us for dessert. As adults, we can bring that feeling back with the right beer pairing. Imperial Russian Stouts (IRS) are quite possibly the best beers for dessert. Imperial Porters can stand up here, too. Even a crisp Doppelbock with enough chocolate notes will endure. However, IRS's are my first suggestion. There is wood aged, coffee/espresso, chocolate, imperial milk stouts, etc... so be sure to choose the variation that is right for your situation. The last thing you want to do is overpower the dessert with the beer or vice versa.

Interestingly, if you will have intensely rich chocolate desserts, then do yourself a favor and grab tart & tangy Framboise. Ignore the obvious chocolate flavors of an Imperial Porter or IRS. Trust me, your senses will thank you.

5) Digestif (after dinner)
The Bruery - Black Tuesday 2012

Sit back, relax, and as you wonder why/how you just ate so much food, grab a “big” beer to finish off the evening. My suggestion here is to grab a spirit barrel-aged variation of an Imperial Russian Stout, Barleywine, or any other high ABV beer. Standard (non barrel-aged) heavy beers work here, as well. If these style beers are not to your fancy, then perhaps a nice sour, such as a Flanders Brown, will be up your alley. Whatever is your preferred poison, be sure to enjoy the snake-bite.

When it’s all said and done, after dinner is the time I really think about how fortunate I am to be able to enjoy this little luxury. I know my readers agree with me when I say that we are lucky folks, aren’t we. Do not take your fortunes for granted and remember that there are some out there that are not as fortunate. Enjoy your time with your family and friends. That’s what it’s all about.

And with that, I want to wish you all a wonderful Thanksgiving.

Cheers,

Gilbert “Charlie” Perez, Certified Cicerone®

**Taken from http://beeradvocate.com/articles/240

Why I Love Beer... My Father.

We all have our reasons to enjoy a beer every now and then. We all have our preferences on styles, tastes, locations to drink, time of day, etc... The list could go on and on. For me, I love the fact that I am able to teach those that want to learn about beer and watch their eyes light up. However, there is one more reason that tops the aforementioned. The one thing I always hold dear to my heart when I drink a beer is the great times I've had with my father while doing so.

Ever since I've began to explore the beer culture, my father was always confused as to why the heck I was purchasing so many expensive beers that tasted terrible (he once said those exact words to me). Nevertheless, as I was trying all these new beers, my father never refused to take a sip and make the same “Holy-hell, what is that!?!” face every time. I still remember the time I had him try the Hallertau Imperial Pilsner from Samuel Adams; he almost lost his lunch and nearly passed out! I laughed so hard that I almost passed out, too. Yet, he still encouraged me to keep learning and exploring.

The best of these times was spent at the Stone Brewing Company Word Bistro and Gardens in Escondido, California. This was the first visit for him and the look on his face was priceless. Sure, I've taken him to breweries before, but none where of this scale or beauty. We ate lunch, took the tour, and enjoyed beers outside in the garden. The conversations we had that day ranged from the all areas in the emotion spectrum. My father was happy, and so was I. What more could I ask for at that instant?

Perhaps that’s why I love Stone Brewing Co. so much and why I hold such strong emotional connection to that place. It wouldn't be out of reach of any of you said that I will be bias towards Stone Brewing Co. because of my experience with it. You know what? I don’t care.

Now that time has passed by from those early days of beer discovery, my father has since become more accepting of the beers I drink. In fact, he has actually acquired a taste for almost any German-style Hefe’s, Bootlegger’s Palomino, Noble Ale Work’s Pistol Whip’d, and even Pliny the Elder to mention a few.

There are many other reasons why I love the beer industry so much. A couple of reasons I have yet to mention because they are not as bright and uplifting as this one, but that’s something I like to keep to myself (only one individual actually knows). Being able to enjoy a beer with him every-so-often is one of the best gifts this industry has ever given me.

Recently, I took my father out on a mini-brew tour. One of out stops was The Bruery. It was an amazing moment when we both had the same vision materialize in our minds the second we took a sip of Salty Weisse: A special moment in time from my childhood. We both said what we were thinking ("¡Yo pimero, Pa!")... Needless to say, we shared a few tears in the tasting room. That's what it's all about, right there!!

I am lucky enough to still have these opportunities to spend time with my father. I need to... Scratch that... I WILL make more time to take my father out to a bar or even in the patio of my home, sit there, enjoy a beer, and just...Talk. I can say with the up-most honesty of my tainted soul that some of the best memories I have of my father have been over a couple of beers.

I cherish these moments. I will miss them when they are gone. Spend time with your friends. Spend time with your family. Enjoy a beer with them. Don’t miss the opportunity while it’s available. It might just bring you closer together, as well.

I don’t say it enough, but I love my “Pops” and I know that he knows that. With watery eyes, I give thanks to the craft beer industry for bringing us even closer together.

My "Pops" and I at the end of his first brewery tour
at Stone Brewing Co. (2011)

Cheers!

-Gilbert “Charlie” Perez, Certified Cicerone®

I've been meaning to post this since Father’s Day, yet I was not able to let it be; I am my own worst critic and changes kept coming. Sometimes, you just need to let go and let the world critique...

Read, Like, Comment, Share.

Food & Beer: A Gastronomica/Terms of Enbeerment Collaboration

Food Theme

Mexican-inspired gastropub dishes with Alta California Cuisine Flair

Accompanying Beer Pairing Theme

Readily available Southern California Craft Beers that can be obtained by the average consumer with ease

Presenting the food & beer parings between Gastronomica by Chef Andrea Machuca and Terms of Enbeerment. Below you will find the descriptions of each course, how it was prepared, the beer pairing choice, and the overall impact of the two.

Beer is just as versatile and complementary to a meal as wine is when the affinities are paired up (arguably, beer can be even better!). With the heat of summer, a crisp beer is an obvious choice to pair a wonderful meal with. Terms of Enbeerment and Gastronomica embarked on make this unmistakable combination an unforgettable one.

“A summer dinner party is something quite special. The air is warmer, the grass is brisk and beer just tastes better. Planning this dinner party was a treat. I love cooking! Whether it be in a hot, crowded kitchen or cooking for my family or friends -- It’s my passion! Enjoy this culinary and craft beer collaboration. Cheers!” -Chef Andrea Machuca

**Before Dinner**

Let the fun begin! Here, a table was set up with meats, cheese, and other tasty edibles for the guest to enjoy while mingling. The beers selected to start the evening are simple, flavorful, floral, and crisp. The hop-aromatics of these Czech-style pils add an extra layer of appetizing indulgence.

Various cheeses: Fat Bottom Girl, Saint Agur Bleu and Strawberry Peak Brie.
Meats: Proscuitto di San Danielle and Ghost Pepper Salami.
Beer pairings: Noble Ale Works “Pistol Whip'd” and Firestone-Walker “Pivo Pils.”


Fat Bottom Girl: Raw sheep milk, gently washed rind, traditional rennet, aged at least 2-3 months. Named after the famous song by Queen, “Fat Bottom Girl” is an aged raw sheep milk cheese with a natural rind that is encouraged by regular washings during the two to three month aging process. Each wheel of "Fat Bottom Girl" cheese is lovingly hand crafted with the raw milk from a small flock of sheep that graze hillsides and roam free.

Tasting Notes - Firm ivory paste with subtle flavors of almonds, butter and tangy sweetness.

Strawberry Peak Brie: Wash rind cheese made from cow’s milk. Orange, yellow, and beige rind

Tasting Notes - A sticky and “stinky” rind with a pungent, spirited aroma. The texture can vary from firm to soft and creamy depending on the season.

Saint Agur: Soft, blue-veined cheese made from cow's milk, by Bongrain Cheese Company from the Auvergne region of France.

Tasting Notes - Double-cream blue cheese, decadent and buttery with a hint of spice.

Cheese Accompaniments: Homemade blueberry chocolate soufflé jam, summer berries, dried mulberries, chocolates, and rosemary bread.


Proscuitto di San Danielle: Sweet and succulent Prosciutto from San Daniele del Friuli in Italy. This is one of the finest meats in the Italian culinary tradition. The area of San Daniele has the ideal micro-climatic conditions for producing this Prosciutto. It has a pronounced aroma, and a charming, delicate flavor.

Ghost Pepper Salami: All there is to say is... Heat that lingers! Delicious heat!

**Appetizers**

Local Strawberries
 port, basil, fresh mozzarella + balsamic bourbon reduction

Ritual's Wit's End

Port soaked Local Strawberry stuffed with fresh mozzarella, wrapped in Prosciutto di San Danielle and topped with basil & balsamic reduction drizzle. Along with the various cheeses, this small plate was tangy and sweet with a bit of freshness. The beer pairing served provided a flavor-hook that combined the balsamic bourbon reduction drizzle with the natural tartness and tanginess of a Witbier. Additionally, the refreshing and spice character of a Belgian-style Wit combined with the fresh basil completed the pairing. An incredible combination!

Beer paring: Ritual Brewing Co. “Wit’s End”

**Dinner**

Pork Belly

Pork belly confit: 36 hour rub consistent of piri piri, pasilla negro, guajillo, rosemary, mayan love, and a medley of other spices. Additionally, a 10 hour chocolate porter bath finished of the flavor infusion. Served with broccolini fried in duck fat and smothered in blackberry chipotle sauce.

Beer pairing: Bootlegger's Brewery “Black Phoenix” and Ballast Point “Sculpin”

For this course, two distanced pairings provide two separate experiences. One beer serves to complement the dish and the other provides the contrast. A Chipotle-Stout with its roasted malts provided a perfect harmony with the caramelized and umami flavors of the pork belly. Add the affinity of the stout beer and sauce containing Chipotle and you have a magical combination! On the contrast, an American IPA displayed its cutting and pallet cleansing power after every bit.

**Dessert**

Horchata Vanilla Bean Panna Cotta, Strawberry Bourbon Coulis, Saint Angel Triple Cream Cloud and Strawberry Pearls.

Beer pairing: Stone Brewing Co. “Espresso Imperial Russian Stout”

Desert is a challenging course to pair wine with. That’s fine because beer will take on the task with ease. Here, the Horchata Panna Cotta had plenty of cinnamon, milky, and vanilla-like flavors, yet it was not cloying. The combination of an Imperial Russian Stout’s strong chocolate flavors brings out the cinnamon and vanilla in the Panna Cotta to the front of the palate. The tangy Strwberry Peals and twangy Cream Cloud proved to be no match as the bitterness in the dark roasted coffee flavors in the stout contrasted them both with ease. The flavor dance was a thing of beauty.

**After Dinner**

Alesmith's 2012 Decadence

Time to settle down and relax. Alesmith’s 2012 Decadence is a Belgium-style Quad with lots of dark fruit and spice character. At 12% ABV and intensely impressive flavors, Decadence made for a perfect end-of-dinner beer. Sip, enjoy, and reminisce.

Thank you all for allowing us to share this wonderful experience with you. This was a fun and pleasurable evening where food & beer held center-stage together. We hope you enjoyed reading about our adventure as much as we enjoying writing it.

Bon Appétit and Cheers!

Chef Andrea Machuca, Gastronomica
&
Gilbert "Charlie" Perez, Terms of Enbeerment