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226 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 9 English Ales Brewery is headquartered in Marina. It began after British expats Peter and Rosemary Blackwell realized they missed the taste of fresh beer common to England. Experienced with the local pub style venues in Monterey, the Blackwells knew what they want- ed and started contacting pubs in England before reaching an agreement with one in Hampshire that was willing to share recipes. The brewery officially began in 2000, with three beers representing traditional English styles: The Penny Porter, the Pale Ale 1066, and the Ironside, their version of a Best Bitter (now known as the Corkscrew). Nineteen years later, they offer eleven different brews. Given that most of their beer is served via tap at pubs and restaurants from Big Sur to San Francisco, it is quite possible you have unknowingly enjoyed one or more of their brews. Names like the Black Prince Porter, Big Sur Golden, Monterey Bay Wheat, and Fat Lip Amber are immediately recognizable along the Monterey Bay. As to the future, with the recent addition of two new primary brewers, Monty and Huy, it looks delicious. One of the two winter offerings, an ale called the Good King Senseless, was, in this writer's humble opinion, amazing. Plans are to offer "one offs" a few times a year, with the first occurring this summer in the form of a Piña Colada ale. If you find yourself craving a fresh British style brew with normal ABV and IBU levels in a wel- coming environment, you would be hard pressed to find better. For an additional taste of tradition, they offer at least one cask ale pulled using a hand pump, as well Firkin night, the last Tuesday of every month. The Firkin—a 10.8 gal- lon cask, containing beer that has been naturally carbonated similar to bottle conditioning—is poured until empty. Monterey Coast Brewing, located in Old Town Salinas, a stone's throw from the Steinbeck Museum, began in 2002 by Charles Lloyd and his wife, Lucy. Charles, a British expat, has spent nearly his entire adult life brewing beer. Receiving his formal training in Scotland, he later traveled to Holland and London honing his craft. Charles brews roughly four times a year using two large copper kettles that are prominently displayed to guests and seven steel fermenters in the back. He prefers to serve his beer unfil- tered, allowing it to remain on the yeast. While this can result in a slightly hazy pour, it retains freshness and prevents the loss of flavors that can occur during filtration. MCB has eight flag- ship styles: harvest wheat, Hefeweizen, pale ale, an IPA, a pilsner, porter, an Irish stout, and the crowd favorite, the Scottish Red. There is also at least one seasonal style available. With a full kitchen and a selection of wines in addition to the beer, it makes for a relaxing spot to enjoy a meal. The ambience is that of the (Top) Peter B's offers clam chowder, burgers and salads to pair with their brews. (Bottom) English Ales Brewery in Marina crafts authentic English ales. Photo: Courtesy of English Ales Brewery Photo: Courtesy of Portola Hotel & Spa