Dry River Brewing (CLOSED)

You've probably heard of "slow food"—letting meat, seafood and produce naturally grow and mature—but what about "slow beer"? This small, community-minded Pico Gardens outfit gives their brews time to breathe (sometimes for three years), and some natural oomph to knock 'em out of the park: experimental botanicals, wild yeasts and local ingredients make their way into barrel-aged sours and ales, including pineapple, fuyu persimmon, tamarind, and black tea. It's also one of L.A.'s most environmentally friendly breweries—but if you're not stopping by the industrial-chic taproom for Dry River's ethics, you're definitely doing it for the beers: some of the most intriguing small-batch brews in town.