Lucky Luke Brewing Co. | Local Business Spotlight

Lucky Luke Brewing Co. | Local Business Spotlight


Luke was my great-grandfather. He
passed away years ago. I spent a lot of time with him growing up, and in the
process of that learned a ton with working with my hands. We opened in 2015 –
our production brewery in Palmdale. Brian had been home brewing out of our garage
for many years before that, and he just had a passion for beer and the industry
and really wanted to do something for ourselves. The first thing that
everyone typically notices is the penny top bar. We laid tens of thousands of pennies on the bar. We wanted a copper-top bar and
we just thought, “well, with a name like Lucky Luke we should have lucky pennies
all over the top of the bar,” right? We designed all the furniture in here, yeah.
My friend Jeremy Raggio built them for us. They get tons of use. People love
to sit in more of a lounge-type of environment. We built the light fixtures;
up above them, that’s actually a barrel hoop from a whiskey barrel. We built
these light fixtures in the kegs as well. We cut the bottoms out and made a hole in the top and hung them from chain – we
got a pretty cool light fixture that’s fairly unique. This is our first venture into
a restaurant setting and it’s been a blast! It’s been a lot of fun coming up
with a menu and working with our head chef Natalie and really learning
that process. We really enjoy exploring different flavor profiles of beer, and
with that pairing with food, it’s just a natural thing. And so, to be able to
have that in-house is amazing. It’s a great experience for us. We have a
specialty on burgers. Our Pub House Burger is our number one seller, by far.
We do wings, we have a couple of vegan options: we do cauliflower wings, we do a
Nashville Hot Cauliflower Burger for the people who don’t want to eat meat. So,
it’s pretty fun to, kind of, play with these different flavors and just offer
something casual, but really delicious. We completely remodeled – completely redid
the floors; we opened up this section of the kitchen. This used to be a straight
wall here, so we’ve pushed that out so that Brie here could make our pretzels
from scratch every day. Our Lucky Luke IPA is definitely one of our number one
sellers. Our American Blonde does really well. You have plenty of people that will
come in and want something light and refreshing – something similar to what
they’re used to drinking at home (if that’s a Miller, Bud, Coors) that’s an
American macro beer. And, you have plenty of people that are really out exploring
something unique and different, so our goal is to provide something for
everyone that walks in the door. We have classically brewed lagers; we have your
english pale ale; we have your oatmeal stout. But, we also have barrel-aged beers
that have spent a year in a barrel that are high alcohol and they have bourbon
characteristics to them. We have beers that have, what we call adjuncts, like
like fruits and that sort of thing. We make sour beers; we make high intensity
IPAs… We really try to span the whole gamut, because we got into this in order
to learn more and be better. The more we explore, the more we learn, the
more varying styles of beer we can produce, and it just adds to the
portfolio and adds to our knowledge base. Our beer menu is something that
fluctuates. It goes in-and-out with the seasons and we have different
seasonal varieties in the summer than we do in the winter. So, we’re always keeping
a fresh menu for all of our customers that come in and keeping it as
interesting as possible. We’ll definitely continue to evolve the menu – add more in-menu items; do different specials (do summer specials, do winter specials). So,
that’s kind of what we’re focusing on right now. We just won a bronze medal at
the San Diego International Beer Festival – our beer competition. And, we’ve
won quite a few at the LA International. A few others for our oatmeal stout. So, we’re
just now starting to compete more. The neighbors on The BLVD have been
really wonderful, and that’s not something that we have experienced
before – the camaraderie between all of the businesses. In our first couple of
weeks, we had to borrow buns from somebody at the last minute.
It’s been really wonderful to have their support. We’re born and raised here. We
are grassroots and we’re a mom-and-pop organization. We support our community
and we appreciate the support that we’re given back. And, we give back as much as
we possibly can and we we hope to continue growing that. We want to be
a place for the community to come and have a place to really support
something local. We support local whenever possible – we shop at local
stores and local restaurants and we want to grow
that small business community here, and so that matters a lot to us. I
love being on The BLVD. It’s a really unique community here within the
Antelope Valley on The BLVD. There’s no other place in the Antelope Valley like
it, really, where all the restaurants here, as we were building, the managers, the
owners, everyone involved came in and told us how excited they were for us to
open up. It really wasn’t…we never ever
encountered an attitude of competition. You know, “you’re gonna steal
our customers…” It was very much, “We can’t wait for you to open. Please let us know
what you need.” We’re really living out a dream by being able to do this, and so we
appreciate all the support. We appreciate all the outreach and we want everyone to
know that we’re grateful and we’re thankful and we’re gonna continue to
grow as long as we have that support.

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