Want a taste of Los Angeles’ latest craft beer sensation? Grab a sleeping bag — or be prepared to empty your wallet.
Brewer Charles Rapadas measures salts to harden water in the process of making beer at Three Chiefs Brewing in El Segundo.
Three Chiefs pulls off the miraculous feat of turning confections into beer, producing taste-alike riffs on baked goods from banana bread to crème brûlée. Unlike the aggressive roasty bitterness of a classic Russian imperial stout, these desserts in a glass, known as “pastry stouts,” are sweet and viscous, bordering on Fox’s U-bet territory.
Three Chiefs officially launched in September but the trio has been developing the concept for years with Rapadas perfecting homebrews in his garage while Bamba and Quitugua handled marketing and branding. Their efforts yielded local acclaim and a loyal following among bloggers and brewers such as Garcia and Highland Park Brewery’s Bob Kunz.
The thriving secondary market on these sites, where beers fetch astronomical sums that are an exponential multiple of their retail prices, is a polarizing subject in the beer community: Is it capitalism at work or destroying craft culture? Yet there’s no doubt it played a vital role in thrusting Three Chiefs into the brewing limelight, as it has countless other breweries in the past five years.
Months later, when Fähä was released to celebrate the brewery’s grand opening, fans slept in tents outside the night before the sale to try to snag one of the 100 bottles available for purchase. With attention-grabbing secondary sales Three Chiefs’ hypebeast status was sealed.The brewery does produce lighter beers that can be found on tap locally as well as throughout Guam. IPA can releases are becoming more regular and don’t sell out instantly.
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