Carmel Magazine

CM sm HO19, Nov

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Page 163 of 219

LOCAL BREWERS LAUNCH A SUDSY REVOLUTION Soon after temperance crusaders unleashed their "Noble Experiment" in 1920, the government cracked open millions of illicit beer barrels, turning American streets into sudsy rivers. We repealed Prohibition in 1933, but it took Pacifi c Grove another 36 years to fi ll a frosty mug —and another 51 years to open its fi rst brewer y. The latter occurred this year when Charles Tope launched Pacifi c Grove Brewing Company, promoting it with the city's teeto- talling past in mind. "When my folks moved here it was still a dry town, and so now we like to say alcohol has arrived," says Tope. Sold in blue-and-gold cans that read "California's Last Dry Town," the golden ale is available at many stores and restaurants (www. And Tope is actively looking for property in Pacifi c Grove to open his own brewpub. As late as 2012, the Peninsula boasted only two breweries — English Ales (Marina) and Peter B's (Monterey). Today there are eight. From award-winning Alvarado Street Brewer y to fledgling Carmel Craft Brewing Company and the soon-to-open Other Brother Brewer y in Seaside, a legion of local brewers help make the days of temperance seem impossible to comprehend. EAT, DRINK THE SPANISH WAY AT SANGRIA A rich tapas tradition in Spain defi nes a culture that values gathering around small plates of food to encourage relaxation, conversation, laughter and sharing. 162 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9 Charles Tope of Pacifi c Grove Brewing Company reminds beer lovers that PG was the last dry town in California. The ale, also available in kegs, is described as "crisp, refreshing, smooth and easy to drink." Photo: Kelli Uldall food for thought New Brew in Pacific Grove; Tapas and Wine in the Valley; and Sweet Treats in a Historic Victorian B Y L A R R Y H A R L A N D

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