Brewmaster Victor Novak brews approximately 1700 kegs, or 26,000 gallons of beer for TAPS on an annual basis. His repertoire includes 30 to 35 classic styles of European and American ales and lagers, of which up to eight at a time are featured at the restaurant. Victor also provides two beers for the Manzella family´s second restaurant venture, The Catch, in Anaheim.
The Finest Ingredients, Award-Winning Beer
Victor´s philosophy is to brew classic styles of European ales and lagers in a traditional manner, using the finest ingredients possible. All hops and malt for TAPS´s European-style beers are imported from England, Germany, and the Czech Republic. TAPS´ American styles incorporate unique domestic hops. Victor uses his own proprietary strains of yeast, reverse osmosis, and tailors water chemistry to each specific brewing region. The end product speaks for itself. Altogether, TAPS´s beers have won thirteen awards at various national, state, and local beer competitions.
Ales
Ales are fermented with ale yeasts (we use five different strains) at warmer temperatures, usually 65° F to 70° F, and produces esters, or slightly fruity flavors and aromas. They generally take three weeks to produce and run the gamut in color, body, alcohol content, and hoppiness. Classic examples include Cream Ale, Hefeweizen, ESB, IPA, Porter and Imperial Stout.
Lagers
Lagers are fermented with lager yeasts (we use three different strains) at cooler temperatures, usually 45° F to 52° F, and don't produce the fruity esters which characterize ales. They generally take six to eight weeks to produce and run the gamut in color, body, alcohol content, and hoppiness. Classic examples include Pilsener, Helles, Dunkel, Oktoberfest, and Doppelbock.