Issue link: http://digital.copcomm.com/i/271567
march 2014 / the tasting panel / 93 Coachella Cool Describing the mugs of suds produced at Coachella Valley Brewing Company as "farm-to-glass" is not just an inventive turn on a platitude. Brewmaster Chris Anderson assures us that his team is committed to crafting beer that showcases the excellence of the East Valley to produce truly unique and flavorful beer. "Using local citrus, herbs, honey and spices, we're here to support local farms and flavors. We believe sustainabil- ity, creativity and passion are the key ingredients in the best craft beer." A graduate of the University of Alaska, Anchorage culinary program, Anderson has an Associate degree and is also a Certified Dietary Manager with over 20 years of experience. With its grand opening in August, 2013, the CVB (as it's referred to in the Coachella Valley), went from a small, lofty notion into a full-fleshed reality. Locally owned and operated in unincorporated Thousand Palms, about six miles east of Palm Springs, the brewery employs a state-of-the-art 170-barrel brewhouse and a high-efficiency brew system—one of just five in operation on the planet. Anderson states, "The heart of the system is mash-filtration technology. We do not use a mash tun/lauter tun combo but instead press the mash through a filter press, thereby increasing our mash efficiency to 95 to 98 percent. It's capable of producing a 17-barrel batch every two hours while using 60 percent less water and producing 65 percent less spent grain solids." These truly "Valley area" brews sport names like Black Widow (a stout) and Palms to Pines (a West Coast–style triple India Pale Ale). Desert Swarm is Anderson's take on Belgian-style witbier brewed with raw unmalted wheat, imported Belgian malts, oats, Punjab coriander, locally grown kumquats and Killer Bee Honey. Rockin' the Desert Affectionately known by his loyal following of fans as Mikey Low, energetic mixologist Mike Lozano is playing up the rock n' roll card—as this rollicking venue, Palm Springs' Hard Rock Hotel, encourages—as he shakes, rattles and rolls out some of the freshest cocktails in the 'Springs. He improvises his behind-the-bar moves to the different styles of rock 'n roll that play in the hotel's mix-'em-up music system. Yes—Mikey is able to flip liquor bottles and juggle cocktail shakers with the best of old school flair 'tenders. "It's just incredible that I get the stage and the support to think and work outside the box when it comes to concocting drinks," Low proffers. Hotel General Manager Hector Moreno is wont to allow his bartenders to work the fast track on coming up with ideas and stylizing drinks that soon make it onto the cocktail list. "I tell Mikey, whatever is legal—make it!" To celebrate the Hotel's glitzy Grand Opening just a few months ago, Low's libation was chosen as the drink of the evening. Running with the title "I've Got Rhu-Babe" (inventive drinks deserve inventive names!), Mikey's recipe is a mixture of Grey Goose La Poire Vodka, fresh organic rhubarb juice, fresh citrus and a sprig of thyme. The Hard Rock is home to what may possibly be the most ornate bar in this desert and features lounge seating and places for impromptu entertainment. Mike says, "This place never gets old—it can't! I'm inspired daily, working in this tantalizing and fascinating space—all this beautiful lighting and stylish design. This is what Palm Springs is about!" Hard Rock Hotel GM Hector Moreno at the bar with the irrepressible Mikey Low. Chris Anderson, Brewmaster, Coachella Valley Brewing Company. PHOTO: ARTHUR COLEMAN PHOTO: ARTHUR COLEMAN