Dance, A Hidden Language of the Soul. Featuring Mari Sandoval

Throughout time, dance has been considered a universal language, a form of non-verbal communication between humans. A dance can transform a body into a book, a storyteller simply by the movements and the tone of the face and hands and by the movement of the body. It conveys passion, love, lust, hate, sadness, pleasure, pain, solitude and grace. The world of Flappers, Pin-ups and Showgirls  has been graced by legends such as Anita Berber, Marion Benda, Joan Bennett, Caja Eric, and Gypsy Rose Lee, but in the world of Flamenco – One of my personal favorite styles of dance – we have had Farruco, Mario Maya, Carmen Amaya, Tibu la Tormenta, Manuela Carrasco Salazar and many, many more! The pin-up culture has been tied to several different types of dance through burlesque; flappers; tango; swing and flamenco not only through performances, but also depicted in the pin-up culture artwork.

Oak Tree Vintage was fortunate enough to catch up with Mari Sandoval, renowned choreographer/performer, and had the pleasure of asking a few questions regarding the care of a dancers body, her thought process when choreographing and the demands a dancer must meet in order to convey a story to the audience.

Mari Sandoval

Mari Sandoval was trained in Ballet, Classical Spanish Dance, and Flamenco in Spain and the United States by such notables as Carmelita Maracci, Vladimir Lupov, Jonette Swider, Enrique “el cojo;, Carmen Mora, Inesita, Lupe del Rio, Nana Lorca, and Roberto Amaral. Mari performed with Roberto Amaral’s Ballet Expanol de los Angeles as a principal dancer and as the company’s Ballet  mistress. She has performed in theaters such as the Lobero, Wilshire Ebell, Japan America, Fox Smother’s, The Center for Performing Arts at CSUN, as well as numerous other venues throughout the United States and Canada. She was a choreographer for the Bilingual Foundation of the Arts from 1987 to 2009 where she created choreographies for opera, zarzuelas and numerous plays with a special emphasis on creating works for the plays and poetry of Federico Garcia Lorca. She often performed in the same pieces she choreographed.  Mari’s other credits include Musical Theater productions, and Dance Theater productions such as “Evita’, “Cats”, “The Cobbler’s Many Tales”, “While Beauty Slept” among numerous others. Recently Mari choreographed for LATA’s awesome summer program and is presently teaching Flamenco, Yoga and Zumba

Mari Sandoval


Oak Tree Vintage:  It’s always been apparent to me when I see your work performed there is a cohesion that’s so beautiful whether others are dancing your choreographed work or you are the one performing it yourself. What is your thought process when your choreographing one of your masterworks?

Mari Sandoval instructing students in one of her many dance classes

Marilyn Sandoval: My thought process, whether I am the performer or the choreographer, is to put myself within the play’s poetic imagery.  For me, the poetic images suggested by the writer/poet, that are either accompanied by, or possibly enhanced by the music, are my guide. I have been known to choreograph in my head, while driving to the theater, simply by repeatedly listening to the music and by searching for the relationship between the two media. When working with the imagery of Garcia Lorca, I have often felt that he was guiding the movement.  I let myself become his instrument to give life to his work. That has happened to me in the past, before working at the theater, when I created a piece for my mentor teacher, Carmelita Maracci.  She made an assignment to dance with a fan.  I chose the music of Igor Stravinsky, “Three Pieces for a String Quartet,” and it more or less created itself.  I just listened to the poetry in the music, and it told me what to do.  She went crazy for it! The beauty in movement comes from the words combined with the music and the ability/talent to, “go there,” by the actor.

Oak Tree Vintage:  Your choreographic process often includes working with musical scores by great composers from the past. How do you pull inspiration from composers/musicians that have long been gone?

Marilyn Sandoval: Composers, like artists, come from distinct time periods. There are wonderfully stylistic things that  identify the differences between one time to another.  I was fortunate enough to have had a teacher, Carmelita Maracci, who demanded that we study music from multiple eras and to know something about what stylistically was going on during those diverse times  I also have had many great opportunities to be immersed in culturally diverse music, poetry, and dance, which I believe contributed to my work.

Oak Tree Vintage:   It can be said that both traditional and non-dance audiences are drawn to your work. In your opinion, what is it about your dances that attract non-dance audiences?

Marilyn Sandoval: It has been my goal, if the actor is “moving” within the framework of the play, to create movement that is not seen as, “dance” alone, but as a natural/organic aspect of the play’s design. Otherwise, if the dance segments are supposed to be “danced” I have striven to create entertaining, passionate, sensual, and “attractive” movement, so that the audience feels they are “there.” I always wanted the audience to feel something from what they were seeing. I rarely found out whether or not that happened.

Oak Tree Vintage:   You have the virtue of making the worst dancer look good. How do you teach a performer to convey the passion, power and sensuality that a dancer must offer its audience?

Mari Sandoval choreographing the world premiere opera “Lorca, Child of the Moon”

Marilyn Sandoval: Actors who don’t “believe” they can move, need to be coxed into believing they can.  The process of learning to move needs to be full of positive and non critical rehearsal time.  Once the threads of the coordination appear, then more layers can be added. The actors understand the script’s demands and will supply the emotional aspects once the movement is achieved.  Movement, like languages, can’t happen in an environment of doubt and criticism. I spent many years teaching students from all over the world to speak, read, and write English.  I know that the process of learning to dance and to speak a new language is parallel.

Oak Tree Vintage:  As a professional, your body goes through so much when you are choreographing and performing. How do you maintain your body and mind healthy, beautiful and strong?

Marilyn Sandoval: Anyone who dances knows that maintaining strength, flexibility, and endurance is of ultimate importance. As a choreographer, I have tried  to be an example to the actors so that they could imitate  the movement I was requiring them to produce.  While people are learning, the choreographer must  be involved in repetition and that’s where  physical training comes into play. Classical Ballet, Yoga, Pilates, and Flamenco have always been my a part of my personal physical routine. That will keep you in shape!

Oak Tree Vintage:   Legs, they go through so much on a daily basis as a dancer. They are the instrument, the voice and the storyteller. What would be your best advice on how to avoid injury on your feet and legs?

Marilyn Sandoval: The legs, feet, arms and hands are,along with the face, the most expressively articulate  parts of the body. To keep those parts of the body from being injured excellent core training accompanied by work on strength, flexibility, and endurance should be anyone’s focus. It should be a life long focus, and must include a healthy diet and weight. There are so many beautiful ways to build and maintain the bodies expressive potential.  I am in favor of multiple forms of training: Yoga for strength, flexibility and focus; Pilates for core strength; Classical Ballet for it’s amazing requirements for strength, flexibility, endurance and coordination, not to mention poetic expressiveness; Flamenco for endurance, coordination and it’s passionate expressiveness; Zumba for it’s fun fitness goals.  Any form of movement that pushes and encourages an individual to keep growing is of maximum importance!


“Accessorizing With Craft Beer!”


I chose craft beer over mass marketed beer. Why Craft Beer…so many reasons, “quality, local production, limitless creativity, collaboration and community” … among many, many other reasons.

Quality and flavor are two great reasons to drink a craft beer over something like a Bud Light, Miller Light, Pabst Blue Ribbon or anything that requires a lemon or an orange to mask it’s blandness. When you’re young, you are really just drinking to get drunk. All you see are commercials for mass produced beers so naturally when you are old enough to buy beer, you say Bud Light or Pabst (yugh). BUT…as soon as I came across a Great Divide Oak Aged Espresso Yeti things changed! The doors parted like the Red Sea, bright lights shined on the craft brew section as my hot, craft beer expert boyfriend chimed into epic songs of craft beer lists! Seriously, that’s what happened! Once I started trying beers with more flavor, things changed. I turned over a new leaf on taste bud consciousness and never EVER looked back. The complexity of craft beer, the layer of flavors, the creativity in ingredients and process all wrapping it up into a beer that you savor, not drink, is “WHY” craft beer.


The term pin up refers to a photographic and illustration style which is printed and meant to be pinned up on a wall. This style originated at the beginning of the 20th century but became very popular during World War II as millions of young men spent weeks and months away from their sweethearts and longed for an escape. The pin up girl has became an indelible part of modern popular culture and endures to this day. In fact, thanks to the internet, the pin up girl is more popular than ever and only a few clicks away. The style is classic and nostalgic with a nod of appreciation to the fashion, makeup, hair and a cute campy attitude. We love it.

What’s one of my favorite parts about being a pin-up? ALLLLL the accessories, the culture, the style, the appreciation for traditional beauty… and sporting gorgeous;fun hair accessories as much as garters!

OK! So what’s the connection here? Craft beer awareness and Pin-up style? 

Sierra Nevada

Green Flash!

Her name is Suzie Reily and she loves craft beer (and craft beer accessories). She has traveled the West Coast from Alaska to Panama seeking locally sourced and brewed beers. She’s met the most interesting, special and uniquely laidback people and has enjoyed the most interesting conversations over beers.  The camaraderie of the craft beer community coupled with the artistic inspiration found not only in the beer itself, but in the artwork of labels and caps, has inspired her immensely.  This inspiration led her to become a student of Craft Beer University aspiring to become a BJCP certified judge, an avid homebrewer, a homebrew competitor and finally, a deeply appreciative and dedicated craft beer drinker and craft beer community advocator.

Some of the Suzie’s Beer Stuff accessories

North Coast Brewing Co.

Her inspiration for creating the “Suzie’s Beer Stuff” hair flowers came from a recurring situation.   Her boyfriend Brad, who is also completely immersed in the craft beer community, and Suzie would get ready to go to a brewery or beer event, and would consistently end up wearing the same t-shirts or apparel from the same breweries. In the interest of not looking like  ‘one of those matching couples’ , and always having things like bottle caps consistently turn up in unique locations throughout their house (the shower to name one), she realized it was up to her to fix the lack of  availability of ‘pretty things’ in the craft beer community for the ‘beer girls’. The ‘beer girl’ culture is one full of beautiful and unique women who want to show their craft beer dedication and knowledge through means other than wearing a mens ‘brewery’ t-shirt because more often than not, these  are the only items of apparel their favorite breweries offer.

Thus, Suzie’s Beer Stuff was born. It is a very young project that she plans on turning into a complete line of accessories, decorative items and repurposed craft beer gear so the women who appreciate the craft beer community can express themselves while not sacrificing their femininity. Taking bottle caps from many unique craft beers and breweries, she creates hair clips of varying sizes and shapes that coordinate with any mood, outfit or personality. In assisting her fellow ‘beer girls’ to express themselves without sacrificing their femininity, she hopes to continue to expand the craft beer community to women who may not realize that

New Belgium Brewing

(craft) beer is no longer just for the guys.

So there it is my lovelies! Suzie’s Beer Stuff is a great way to bond the love of beautiful pin-upesque craft beer loving lasses with the world of craft beer.

Sierra Nevada Hoptimum

Find Suzie on facebook at or buy her craft beer accessories on Etsy at I have to say that after meeting all kinds of wonderful ladies amongst my craft beer comrades, Suzie has rissen to the top of my list for helping spread craft beer awareness through beauty. Suszie has also come on board as a sponsor for the winners of our “Oak Tree Vintage Pin-up T-shirt Contest Winners”, so Carmen Lee, get ready to become part of our craft beer community courtesy of “Suzie’s Beer Stuff!”

Garters off to Susie Reily and her beer accessories!

**Special thanks to Rachel Halsey and Sarah Christensen for modeling some great accessories from Suzie’s Beer Stuff! Cheers!

“Carmen Lee”

Oak Tree Vintage is proud to debut Carmen Lee, the first face of our Pin-Up T-shirt Contest! She’s a very accomplished young woman and many of you vintage seekers have probably modeled in something you purchased from Big Star Vintage, Carmen Lee’s online store. Big Star Vintage ( is full of her unique finds; mostly vintage/50s inspired rockabilly pin-up clothing, shoes and accessories.

Carmen Lee, dubbed the Queen of the Hillbilly Crooners, is most well known for fronting her rockabilly/country band ‘Carmen Lee & The Tomorrow River Two’ ( Her unique, dusky vocals and catchy tunes give The Tomorrow River Two their very own style as they pay homage to the 50s/Sun Studio sound of Elvis and Johnny Cash. The group consists of Carmen Lee on vocals, Carmen’s father (whom they just call ‘Orlow’) on vocals and acoustic guitar and Elloitt Abbott on stand-up bass. When it was time to form the trio, Carmen asked her father to be in the group because she had performed with him her whole life. He was in bands when Carmen was young and, in fact, Carmen’s mother used to sit her in the middle of her father’s band practices as a baby if she was fussy, as she was always content around music. And fate intervened when close family friend  Elliott Abbott agreed to join the group out of a common love of rockabilly/country music. So began the weekly practices, live gigs and eventually the recording in 2011 of their first album Big Star.

As well as writing and recording the music for her band, Carmen Lee is also a vintage stylist. In her free time she models and does freelance writing for Vintage/Retro Magazines. Carmen Lee embodies everything vintage; the music, the style, the soul, the class and she has the attitude to match. As her hit song ‘Big Star’ says about becoming a success and leaving those who treated you unkind in the dust; “I’m gonna be a big star, now you can shine MY shoes!”.

Why doe’s Oak Tree Vintage LOVE LOVE LOVE Carmen Lee? Beside the fact that she is a beautiful young woman, we love the message that her accomplishments provide her fans. Although a very accomplished woman, Carmen Lee’s sparkling personality invites new fans to fall in love with her style, passions and undeniable charm.

Be sure to follow Carmen on Facebook at and check out her new vintage finds at

Oak Tree Vintages’ “The Carmen Lee” men’s shirts and women’s tank tops will be available for sale Monday July 16th.

“Sneak Peek at The Bruery’s New Tap Room”

Patrick Rue, Founder/CEO of The Bruery and Vanessa Michelle, Founder of Oak Tree Vintage

Oak Tree Vintage was honored to be included in this past Sunday’s “Sneak Preview” for the Bruery’s new tap room. The Bruery is opening their new tap room on Independence Day  and Oak Tree was able to experience the new venue along with some of the best in the craft beer business. Ok, we obviously love this place and the people who both work and frequent the Bruery. For those of you who are familiar with the Bruery’s original tap room, you’ll be glad to know that along with a many great new taps in place, there is also air conditioning!

The difference between the Bruery’s tap room and The Bruery Provisions is that the tap room is a place where beer aficionados come savor several of the 40 Bruery beers on

Johnny and Danny Fullpint of the with Vanessa Michelle of Oak Tree Vintage

tap while mingling amongst other craft beer loving individuals, while at The Bruery Provisions, you have more of a sit-down low-key eatery slash store environment with a great selection of “fancy cheese” for sale.

The flight for the guests was a 5 stepper starting with Loakal Red then going to Trade Winds (thai basil triple), on to Mischief, Oude Tart and finishing with the one and only Black Tuesday.
Amongst the craft beer greats in attendance were Julian Shrago, head brewer of Beachwood Barbecue; the Porter family who has established Smog City Brewing; Michael Church of Stone Brewing Sales Representative for the Coachella Valley area, Barbara Gerovac of Anaheim Brewery; Out of the Park Pizza from Anaheim Hills (Stone Brewing Night on July 12); Tony

The new tap room during development

The Bruery’s new tap room after completion

Alcazar of The Bottle Room in Whittier and his gorgeous wife Amanda; Bottle Room Manager Catelyn Willig who we will miss dearly since she will be heading out to be adventurous in Norway amongst other places…come back soon!; Jimmy of Downtown LA’s Far Bar (you’ll be reading about this place soon, the best place in Little Tokyo thus far!);

Ryan Sweeney of LA’s Verdugo Bar and West Hollywood’s Surly Goat;  craft beer intellectual and founder of The Growler Initiative, as well as

the excellent writer of Beer SearchParty /; Johnny and Danny Fullpint of the; Jason Stinnett (AKA, my hunk), part owner of

Amanda Alcazar, Vanessa Chavoya, Catelyn Willig and Vanessa Michelle

Roy Chavoya of Beers in Paradise, Jimmy of Downtown LA’s Far Bar, Julian Shrago, head brewer of Beachwood Barbecue and Jason Stinnett of HopScotch in Fullerton

HOPSCOTCH, Fullerton’s hottest new craft beer bar featuring craft beer, cigars, whiskey and soul food opening in August, Roy Chavoya, president of Beers In Paradise and his

Matt Olesh the Bruery’s new Director of Retail Operations

lovely new wife Vanessa Chavoya. There were also plenty of our craft beer friends from all over So. Cal…cheers to them all.
The craft beer movement would not have the momentum or the success it has had without individuals like those mentioned above and most assuredly not without leaders and innovators in the industry like Patrick Rue, Founder and CEO of the Bruery who started homebrewing as a diversion in the first year of law school.

Many thanks to Matt Olesh the Bruery’s new Director of Retail Operations for getting some of the best SoCal craft beer bloggers to the sneak peek of The Bruery’s new tap room.

We’ll be seeing you all at The Bruery’s new tap room!

715 Dunn Way

Placentia, CA  92870


Part 2: “I Don’t Know, Where Do You Want To Go?”: Stone Brewing World Bistro & Gardens

Now that you’ve been to The Bruery Provisions and introduced your mouth to some new mouth watering indulgent’s, let’s introduce your eyes to some great scenery all while you feast in an open-air patio in the midst of a one acre organic beer garden. Stone Brewing World Bistro & Gardens, located in North Escondido, is a 19-acre farm equipped with 32 craft and specialty beers on tap and an extensive wine list. Stone Brewing Bistro has everything needed to satisfy the demands of the masses.

First of all the food, THE FOOD! Stone Brewing World Bistro & Gardens use in-season, locally, regionally, and organically grown produce and 100% naturally raised meats. Greg Koch & Steve Wagner, co-founders of Stone Brewing, have been involved in the international Slow Food movement since 2000. Slow Food promotes getting “back to the table” and celebrates artisanal, natural and old-world approaches to food. Stone represents only the best in beers and food which is reflected in their eclectic menu of world-inspired cuisine and their unique take on comfort food. Strong advocates for environmental responsibility and high-quality food, they are now the largest restaurant purchaser of local, small-farm organic produce in San Diego County. Their Meatless Monday menu prevents 110,448 lbs. of CO2 from being released annually.

Now to the Bier! Here’s a rundown of some of Stone’s beers:


Year Round Releases

Stone Pale Ale 41 5.4% July 1996

Stone Smoked Porter 53 5.9% Dec 1996

Stone IPA 77 6.9% Aug 1997

Stone Cali-Belgique IPA 77 6.9% Aug 2008

Stone Ruination IPA 100+ 7.7% June 2002

Stone Sublimely Self-Righteous Ale 90 8.7% Jan 2009

Stone Levitation Ale 45 4.4% Sep 2002

OAKED Arrogant Bastard Ale CLASSIFIED 7.2% Nov 2004

Arrogant Bastard Ale CLASSIFIED 7.2% Nov 1997

Special Releases

Stone Anniversary Ale Varies Varies Aug 1997 August 13th, 2012

Stone Old Guardian Barley Wine 85 12% Feb 1998 Feb 13th, 2012

Double Bastard Ale CLASSIFIED 10.5% Nov 1998 October 29th, 2012

Stone Imperial Russian Stout 55 10.5% July 2000 April 16th, 2012

Stone Vertical Epic Ale Varies Varies Feb 2002 12.10.12

Quingenti Millilitre

Ken Schmidt / Maui / Stone Kona Coffee Macadamia Coconut Porter Aged in Bourbon Barrels Varies 9.0% Sept 21st, 2009 August 18th, 2011

2010 Stone Old Guardian BELGO Barley Wine Aged in Red Wine Barrels Varies 11.5% Jan 7th, 2010 Sept 27th, 2011

2010 Stone Old Guardian BELGO Barley Wine Aged in Bourbon Barrels Varies 11.3% Jan 7th, 2010 Sept 27th, 2011

2010 Stone Old Guardian Barley Wine Aged in Bourbon Barrels Varies 10.7% Jan 16th, 2010 Sept 27th, 2011

After my stud and I have pleasured our senses with organic foods, great craft beer and a memorable sunset, we make sure we don’t forget to fill our growlers on our way out. What’s a growler? Well, we’ll have to cover that in our next post, but in short, it’s a glass jug that carries a half-gallon of beer, sometimes more ! Yes my little pretties, not only should you make sure to powder your nose and reapply your lipstick after your glutinous visit to the Stone Bistro, but add to your list of favorite must-haves a GROWLER! Every lass should have… a few. You know, to match our ever changing moods. Some days you’ll be a little Vertical Epic when others you’ll be a little IPA. My honey is consistently a Double Arrogant Bastard, that’s what it takes to put up with my Imperial Stout!

If ever your on the far South end of California, make sure to stop off at Escondido and visit Stone Brewing World Bistro & Gardens. Let me warn you though, not only is it located in Escondido, but it sure as heck is “ESCONDIDO!” (hidden).  If using your navigation device to locate the Stone Bistro and you find yourself in the middle of a road with your device saying “DESTINATION” while sitting in what feels like the middle of nowhere, fear not. You are closer than you think. I recommend printing out directions in order to know what streets to turn on exactly. The navigation device somehow fails to inform you that you need to turn into another road off that lonely street to get to Stone. Trust me, just print the directions and get to the beer sooner!


We strive to have the best, always! Right? The best shoes, the best outfits, the best “Eat Your Heart Out” walk, the best over the shoulder pout, the best “No! You DO NOT Have Permission” look, the finest man and let’s not forget… the best in food and drinks! I know I’m a sucker for great craft beer and some good grub, consumed like a lady of course! But where – o – where can we go for some earth shattering goodness that will satisfy the palette body and soul? Well, let’s start with one of many grand places for such satisfaction on part 1 of “I don’t know, where do you want to go?”

Let’s get started baby dolls, shall we? On previous posts, I’ve touched on craft beer, what it is and what to order, but now let’s get to where you should go to have some mind blowing beer that will knock your garters off (yes, let it be said that some beer can do more for your libido than some chiquito). If you want to start with the finest off the charts goodness, make your way to The Bruery Provisions. The Bruery Provisions, as stated on their site, is a specialty market and tasting room devoted to serving you the finest in craft beer, wine, cheese, and a wide array of specialty foods. This is a craft brewery specializing in Belgian and experimental style beers. Basically, The Bruery puts your mouth on a different level by offering you flavors that will make you want to close your eyes, savor the flavor, feel the tingle and say, honey…pass that artisan cave aged cheese and move over! Yeah, seriously. The flavors are not subtle, they are a blast of well combined ingredients that will give you consistent flavor from beginning to end. Here’s a well rounded list of some of their beers and what to expect that you can easily find on their site:

The first ever batch brewed by The Bruery, Batch No. 1 is the result of a homebrew contest we held in order to determine our first batch. Loren Miraglia and Mark Graham entered a fantastic Belgian-style Golden Strong Ale that captured the judges attention. Batch No. 1 has a pepper-like spiciness and fruit forward flavors of pear and apricot. It is deceptively potent and will continue improving with age.

ABV: 11%, IBU: 20, SRM: 6, Release: One Time Only

Los Angeles International Beer Competition 2008, Bronze, Wood and Barrel-Aged Strong Ales (“Bourbon Barrel Aged Batch No. 1”)

In January of 2009, a homebrewer and microbiologist named Al Buck won our Batch #50 homebrew contest with his incredibly complex gueuze-style ale. We knew this beer wouldn’t be easy to re-create, but the perfect layers of classic barnyard funk and lactic sourness were impossible to resist. Nearly 3 years later, after brewing the beer once in 2009 and a second batch in 2010, after adding various strains of wild yeasts and bacteria to the barrels and the bottles, after blending multiple batches back together and well beyond our release of Batch #300, we’re finally prepared to release Batch #50 – Grand Funk Aleroad. Brewed in the classic Belgian Gueuze tradition of barrel aging and blending multiple vintages of lambic-style ale, Batch #50 is one of the most rewarding beers we’ve ever had the opportunity to brew.

ABV: 5.8%, Release: One Time Only

Grant Phillips was the winner of our Batch 300 homebrew contest and rightfully so. Grant came down and helped us brew his recipe for an oaked tripel brewed with the ever so popular Citra hops. We had a ton of fun judging this beer and brewing beer and we think it’s a great example of homebrewing ingenuity.

ABV: 8.2%, Release: One Time Only

Papier is our first anniversary ale, loosely brewed in the English-style Old Ale tradition using our house Belgian yeast strain. The traditional first anniversary gift is something made of paper. The Bruery is giving their loyal fans the gift of Papier, their first anniversary ale. Layered with complex flavors of dark fruit,vanilla, oak, and burnt sugar, Papier is a robust ale, surely the perfect beer to mark our first big milestone. Best for sharing, this beer is ideal for cellaring until you have a celebration of your own…if you can wait.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2009

2011 Gold Medal GABF Winner for the Old Ale category

Coton is our second anniversary ale. It is the same recipe as Papier, but created using the Solera method. We blended a portion of Papier that had been aging in oak barrels with this new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2010

Cuir is our third anniversary ale. It is the same recipe as Papier, but again created using the Solera method. Each year we will continue to blend old barrels of anniversary ale with a new batch of the same beer, adding an additional layer of complexity that will grow over time as we continue to age and blend with each anniversary, creating an older average age to the ale.

ABV: 14.5%, IBU: 45, SRM: 22, Release: May 2011

Our infamous Black Tuesday is an Imperial Stout aged in Bourbon barrels for over a year. Rich caramel, toasted malt, vanilla, burnt wood, anise are just a few of the many flavors of this rich, decadent imperial stout.

ABV: varies, IBU: 40, SRM: 100+, Release: October (Available at Brewery Only)

Oude Tart is a Flemish-Style Red Ale aged in red wine barrels for 18 months. Pleasantly sour with hints of leather, dark fruit and toasty oak.

ABV: 7.5%, IBU: 15, SRM: 16, Release: Varies (1st Release in January 2010, Available at Brewery Only)

2010 World Beer Cup Gold Medal Winner for the Belgian-Style Flanders Oud Brun or Oud Red category 
2012 World Beer Cup Gold Medal Winner for the Belgian-style Flander Oude Brun or Oud Red category

White Oak is a blended beer– 50% wheatwine aged in Bourbon barrels (we call it “White Oak Sap”), and 50% Mischief (our Golden Strong Ale). Vivid caramel, coconut and vanilla flavors blanketed in a crisp yet robust wheat ale, White Oak is an exercise of balance.

ABV: 11.5%, IBU: 20, SRM: 7, Release: Varies (1st Release October 2009)

Brewed with beachwood and cherrywood smoked malt, and aged in rye whiskey barrels, Smoking Wood is a delicious demonstration of what wood has to offer when it comes to beer. This imperial smoked porter is brewed with a hefty amount of rye malt, contributing to a full body and light spiciness. Toasty oak, caramel and vanilla flavors balance the smokiness, contributing to an intense yet refined flavor profile.

ABV: 10%, Release: Varies (1st Release December 2011)

A dry and vinous beer with hints of smokiness and a touch of oak. First running press of Pinot Noir grapes from Santa Barbara County were added to a year old blonde sour ale (called by many names around here, one you may be familiar with is Cuvee Jeune) and fermented together in stainless. The grape beer was then transferred to wine barrels and aged for 10 months. The beer is pleasantly tart, complex and refreshing; it can easily substitute a sparkling wine for any celebration.

ABV: 8.4%, IBU: 12, SRM: 7, Release: Limited

The second beer in our Vitis Series line of beer that have been fermented with grapes. For Oui Oui we used a first running press of Chardonnay grapes from the central coast and added them to our sour blonde ale. The beer was then aged in oak barrels that had originally been used to store wine, imparting even more of that chardonnay-like quality. The final beer has a pleasant funk which compliments the stone fruit and white wine-like character.

ABV: 8.4%, Release: Limited

A delicate blend of our award winning Oude Tart and our infamous Black Tuesday, this is one of the most intriguing beers we’ve created to date. The tangy dark fruit flavors twist themselves with the chocolaty sweetness in a way that fools the palate into thinking you are truly drinking two great, yet widely different beers at the same time.

ABV: 9.5%, IBU: 25, SRM: 30, Release: Limited

2012 Bronze Medal World Beer Cup Winner for the Wood & Barrel Aged Sour Beer category

Melange #3 is a blend of three bourbon barrel aged strong ales. White Oak Sap, a wheat wine, our Anniversary Series old ale and our imperial stout, Black Tuesday, join forces in this luxurious strong ale that links some of the best characteristics of each of the contributing beers. Chocolate, dark fruits, oaky vanilla and rich toffee-like character reach through the bourbon veneer for an intensely satisfying quaff.

ABV: 15.5%, Release: Limited

We brewed this ale with around 40% rye as a base malt and let our sour yeast and bacteria eat away at it in oak barrels for over a year creating a sour ale with a complex character of rye spice, oak and a subtle funk.

ABV: 8.7%,Release: Annual, Limited

Filmishmish, an Arabic term for “when the apricots bloom”, is a barrel aged sour blonde ale to which apricots have been added. The beer’s already fruity esters are enhanced by the hint of fresh apricot jam and wood shavings. Filmishmish is a well balanced beer, keeping the apricot and oak character present, but putting the flavor of the well formed sour ale at the forefront.

ABV: 5.8%, Release: January 2012, Limited

For our third beer in the ‘12 Days of Christmas’ series we decided to take a little creative liberty when approaching the barrel aged version. We were able to acquire an abundance of syrah grapes from the Santa Ynez Valley, which are full of rich, dark berry flavors and a wisp of black pepper which seemed almost too perfect for Three French Hens. The grapes were pressed and the juice was added to the beer which was then aged in wine barrels for one year. The result is a satisfyingly tart, dark ale with hints of oak and dried fruit that finishes with a clean, vinous character typical of a deep red wine.

ABV: 10%, Release: December 2011, Limited

Otiose is an English word (pronounced ‘oh-shus’) which means “without practical purpose.” It was a beer developed by our brewers during a rare space in the brewing schedule simply to satisfy their own cravings for a sour brown ale fermented with guava. Rich with tropical notes and balanced by a mellow roast, this beer brings your mind directly to a decadent Hawaiian luau, complete with the roasted pig.

ABV: 8.2%, Release: January 2012, Limited

Sans Pagaie translates to “without a paddle” and is our take on the Belgian-style kriek, a sour blonde ale aged in barrels with cherries. The base beer has a subtle funk that melds gently with the fruit giving this beer flavors reminiscent of coconut, vanilla yogurt and of course, fresh cherries. A complex beer, perfect for a warm California day in the park with a slice of home made chocolate cake.

ABV: 5.8%, Release: January 2012, Limited

Ok, now that you have been educated on SOME of the amazing beers offered by The Bruery, you can check out their website The Bruery Provisions and sign up for a cheese class and get educated on pairing cheese with the right kinds of beers and wine. The Bruery Provisions does not let you down on the quality or quantity of their food. Next time your beau picks you up and asks, “where do you want to go?” stray away from the I don’t know and tell him to take you to The Bruery Provisions and order yourself a beer equally as experimentally splendid as you!

Check out Beers In Paradise for upcoming events for The Bruery and sign up for any upcoming contests!

“Legs Made Sexy – How To Wear Stockings”

“Johnny, I mean, if the sound of a woman’s nylon stockings swishing together, swish… swish, makes a sound that drives men crazy… why hide it? All a woman has to do is rub her thighs together to produce an exquisite friction.” (Helen Gurley Brown talking to Johnny Carson)

To properly wear stockings, you need a garter belt, or suspender as they are called in Europe. Good garter belts are comfortable and don’t cost much more than the little lacy ones that are not practical for long wear. Worn on top of the hip, garter belts are usually 4 to 6 inches in length; measured from top to bottom (this measurement does not include the straps). The 8-inch garter belt has recently become popular. Wider garter belts, called full or girdlette (10 to 12 inches), can offer support for the waistline. Girdles, corsets and waist cinchers are other articles of lingerie that can have straps for stockings. You can easily incorporate stockings with different lingerie.

The straps from the garter belt attach to the stocking by clasps. The more straps, the better. The more straps used, the smoother the stocking will look and on that rare occasion a clasp breaks, there would be no sag in your stocking. Metal clasps are better than plastic ones. Be sure the straps are adjustable so you can custom fit the amount of tension on the stocking. Most stockings have a top area that is thicker than the stocking itself. This is called the Welt and the clasps are attached to the welt. Don’t substitute thigh highs for stockings because the thick rubber can bend the clasps. Stretch stocking wearers can use a four-strap garter belt but non-stretch stockings work better with at least six straps.

A good starting point for strap adjustment is to make the back straps 2 inches longer than the front straps and 1 inch longer than the side straps. Some garter belts are cut / shaped longer in the back than in the front to help in this area because when you sit down there is a farther distance to go on your back side to reach the stocking. When standing, there should be a slight pull on the stockings but the word here is slight (over pull will either damage the stocking or cause the garter belt to slide down). If you are wearing stretch stockings, you can keep the straps tighter, letting the stocking do some of the give.

The first few times you wear stockings, wear them around the house for a while before you leave to be sure you have everything adjusted properly. If you are wearing a short skirt, be sure to sit down and see if the stockings are long enough.

The most important rule is: don’t look at the pictures. If you wear panties, put them on LAST. Think about going to the bathroom. If you have your stockings and garter belt over your panties, then you have to remove everything to go to the bathroom.

Rules for stockings are the same as for pantyhose: No jagged finger nails and toe nails. Remove rings if they are not smooth. Hands should be smooth or wear hosiery gloves. Roll the stocking down into an O-shape, place your thumbs inside, and then start unrolling it over the foot and up the leg (pointing toes, foot forward helps). Hand wash them by gently swishing and squeezing the stockings (don’t rub or twist) in lukewarm water using a product like Woolite (another great product is Hosiery Mate, and you don’t need to rinse). Rinse in clean water, gently squeezing. Then lay it out flat on a towel to dry (room temperature, away from direct heat). You can also use a drying tree.

To keep your stockings from twisting, attach the straps straight down from the garter belt and attach the back straps first. This helps to keep the stocking straight (even ones without a seam). If you are wearing seamed stockings, place the back strap in line with the seam (seamed stockings are best worn with 6 or more straps which will keep the seam straight). Try sitting down, which makes it easier to attach the back straps. Another trick is not to pull the garter belt all the way up until you have attached the straps to the stockings. Better yet, have a “friend,”spouse/partner attach the back strap for you. If you are wearing Full Fashion stockings, do not put the clasp in the finishing hole (this is a weak area of the stocking).

Most Internet sites that sell stockings give very good information about their stockings and sizing but you may have to try different brands/styles to get the perfect fit. So don’t buy six pairs because you get a price break until you know they fit properly. Also, if you go to any quality vintage store, most of the sales people are very knowledgeable and can offer you some great advice on how to properly select your stocking size.

Oak Tree Vintage hopes you enjoyed the second in a series of many posts to come on “Legs Made Sexy.”  Be sure you visit our online store at and doll up with some of our products.