The Tripel in Playa Del Rey may only have a license for beer and wine, but cocktails are not a problem.
Chefs Brooke Williamson and Nick Robert – the cute couple behind Redondo Beach’s Hudson House – are making serious cocktails a priority at the Tripel where the liquor license doesn’t allow for the hard stuff.
With 14 craft beers on tap at any given time and an even longer list of beers in bottles and cans, they have plenty of ammo to get creative with beer-based cocktails. Seasonal ingredients inspire the creations so expect something different with each visit.
Here are a few of the beer cocktails* the South Bay Foodies tried during a visit to this cozy establishment that’s one part pub, one part wine bar.
- Holiday Spice Cake ($8): Scaldis Noel – a Belgian-style holiday ale – brings the taste of winter to this cocktail that adds ginger beer and bitters for a smooth, easy drinking finish. The orange peel garnish is like icing on the cake.
- Sour Grapes ($10): If you’re a fan of sour beers, this is one to try. Those who are prone to pucker might want to steer clear of this blend of Madeira sour beer and Luxardo maraschino liquer.
- Bavarian Pear ($8): This cloudy, golden cocktail leans heavily on the pear side of its name for a crispy drink that’s perfect for winter. Hefeweizen, pear cider, and pear puree are the ingredients that bring this beverage to life. Imagine the foamy head is a blanket of wind driven snow and you might be reaching for your skis after the first sip.
But the journey dosen’t end here. I would be amiss if I didn’t mention the lovely food that was paired with these beverages. You’ll find that by following this link to The Los Angeles Beat. I have to give a shout out to The Beat for putting me into the position to visit The Tripel and provide you with this review.
- The Tripel
333 Culver Blvd, Playa Del Rey
* Prices and menu items are subject to change without notice. Some items mentioned in this article were provided on a complimentary basis for the purpose of this review. This story was accurate when it was published and reflects the uninfluenced opinions of the reviewers.