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DIEGO BEVERAGE SD Beverage TimesSAN • Volume 1 Issue 4



SD Beverage Times • Volume 1 Issue 4


Welcome back to the fourth issue of San Diego Beverage Times. We are excited to announce that our website is now live @ SDBevTimes.com, and we are currently looking for contributors to help with coverage of the local tea, cider, and mead industries. If you’re knowledgeable in one or more of these areas, please contact us via ryan@sdbevtimes.com. In this edition we cover an innovative distilling company, a cluster of Miramar beverage businesses, local juice operations, harvest for a North County winery, an upcoming ginger beer tasting room, plus local events. Please make sure to give us a follow on Instagram @SDBevTimes for glimpses into San Diego’s diverse beverage culture. For beer only, check out @WestCoasterSD!

TABLE OF CONTENTS Misadventure Vodka


Miralani Makers District


Cider, Mead & Sake Map


Drinking Your Fruits & Veggies 8-10 Harvest 2017 @ Vesper


Moonglade Brews


Event Calendar


TEAM Editor Ryan Lamb ryan@sdbevtimes.com Publisher Mike Shess mike@sdbevtimes.com Media Advisor Tom Shess Art Director Kristin Hardy San Diego Beverage Times is a product of West Coaster Publishing Co. © 2017

Contributors Anita Cheesman Beth Demmon Dominic Berho Ian Cheesman Tami Wong Travis Hudson

THE RIGHT BOTTLE from design to delivery.

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CONTACT Encore Glass Dave Arroyo • 619-777-9045 Bottle and Packaging Expert dave.arroyo@encoreglass.com

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SD Beverage Times • Volume 1 Issue 4





A bottle of Misadventure Vodka looks pretty out of place among its brethren. It eschews the glimmering and frosted enclosures of its peers in favor of a green wine bottle. That comparatively glum looking bottle is paired with an equally stark black label that likewise bucks convention. Instead of using its limited print real estate to ooze over the smooth luxuriousness of its contents, it espouses the virtues of “dramas with broken bones, steaming windows, or farm animals.” This bottle primes you in every way to regard it as something altogether different. And it should.


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Vodka is somewhat unique in the world of spirits in that virtually any sugar-bearing substrate can be used to produce it. Wheat, rye, and potatoes are the most popular options, but it can also be summoned from things as diverse as soybeans or sugar beets.

That simple biochemical premise is what lends Misadventure Vodka its most defining factor: it is made entirely from unused baked goods.

As Willy Wonka-esque as using cupcakes to make booze may sound, this is no flight of fancy. Misadventure Vodka is the product of four years of R&D and collaboration between Misadventure & Company co-founders Samuel Chereskin and Whit Rigali.

They were something of unlikely duo, with Chereskin, an academic focused on things like economic development and agricultural projects in east Africa, and Rigali, a fine arts student making his way as a bartender. However, united by a uncommon fascination with craft distillation, their partnership ultimately began as so many other risky and potentially ill-advised ventures do: with a glug of whiskey.

Whit Rigali and Sam Chereskin. Photo by Anita Cheesman. “We got a little too drunk drinking Wild Turkey over a campfire [and] decided, you know what, let’s give it a shot,” said Chereskin. The decision to use post-consumer baked goods as feedstock for a vodka was in equal parts a “Eureka!” moment and an expression of their core values. They express it on their website as the philosophy of “Hedonistic sustainability”. While that sounds vaguely like a dicey sex toy recycling program, it is really a statement that you needn’t punish yourself to do good in the world. It’s one thing to recycle and compost because it’s the right thing to do, it’s altogether another to enjoy a sip of artisanal vodka from a bottle that directly prevented two pounds of food from taking up residence in a landfill. Misadventure Vodka sources 100 percent of its raw materials from local food banks. These are items that the food bank themselves can no longer use and would otherwise go to waste. It’s comprised of virtually anything you can imagine from your local grocery store bakery aisle, from jalapeño cheese bagels to Twinkies. While this partnership is still relatively new, Jacobs & Cushman San Diego Food Bank CEO James Floros is optimistic about its potential.

“We forecast that this will save the Food Bank thousands of dollars every year in landfill fees which we can direct to our hunger-relief programs,” he said. “This is a model of sustainability because not only are we preventing waste, we’re supporting a local business and local jobs.” That panoply of pastries may seem a curious blend, but quantity is more important to their process than uniformity. It takes roughly double the weight of baked goods compared to what they’d use in grain to reap the same amount of fermentable sugars. And the sheer volume of raw materials isn’t the only complication. Unlike grain orders, post-consumer baked goods don’t arrive pre-milled and ready for dumping into a boil. Every item is individually wrapped and requires hands-on separation to proceed. Long story short, they aren’t doing things the easy way.

While the consumer market is no stranger to confection-infused vodkas, it’s important to note that Misadventure vodka is intended to be, as Chereskin notes, “vodkaflavored vodka”. Their process assures a reliable result despite the variety inherent in their inputs. “When we take [Misadventure Vodka] to neutral, ninety-six percent ABV, we’ve stripped away almost everything that came from the original feedstock,” said Chereskin. The key word in that statement is “almost”. Given that the vast majority of that ingredient list is still comprised of refined wheat flour, they believe there is still a predominating flavor profile that emerges from their spirit. It’s just a matter of technique and focus to bring it to bear. Rather than distill in a continuous column, as is common among larger volume vodka producers, they do batch distillation in a pot still. Doing discrete batches is time intensive, but allows them to more precisely trim off the less desirable fermentation compounds like acetone that, in Cherekin’s estimation, “makes your vodka taste like college.” Achieving their elevated ABV required even further tinkering. Despite working with a robust Mueller still with a seven plate column, it wasn’t capable of refining to their target. The solution required adding a taller, SD Beverage Times • Volume 1 Issue 4


narrower column with ceramic raschig rings on top of the existing one to facilitate thousands of additional nucleation sites for distillation. That would be a complicated enough endeavor on equipment they owned, but was a bit more of a hurdle given that they were leasing it from local distiller and collaborative distillery incubator California Spirits Company. Thankfully, Chereskin’s expertly crafted inquiry of “Hey, can I fundamentally alter the way your $250,000 piece of machinery works?” was met with enthusiasm rather than terror, and the program proceeded.

Filtration is another key element of their approach. Consumer brand vodkas often seek to thrill consumers by touting exotic filtration mediums like diamonds, which is a perfectly valid activity if your endgame is making a bucket full of vodkascented diamonds. But if your primary goal is a vodka devoid of astringent byproducts, applying a multi-hour batch filtration through activated charcoal as Misadventure & Co. does is definitely preferred. Once all of that work is brought to bear, the real question is what does a vodka borne of discarded sheet cake and baguettes taste like? The question itself seems a little counter-intuitive, given the common impression that vodka is at its best when rendered completely without flavor and odor. It’s a notion that even Uncle Sam embraces, since TTB regulations stipulate vodka is a “neutral spirit” that should be treated to be “without distinctive character, aroma, taste or color”. So it’s not just a trope - it’s the LAW. Regardless, Misadventure & Co. encourages you to save the Red Bull for cramming for finals and enjoy their creation in isolation. “I think there is some sweet notes of vanilla in there,” said Rigali. “I get cupcake or graham cracker kind of flavors from it.” I’m by no means a vodka diehard, but I certainly detected the merest crusty note in its aroma and a flavor I can best describe as essence of Whoppers (the chocolate malt-ball candy, not the charbroiled burger). It’s totally devoid of the medicinal tone common with mass-market vodkas. It finishes with a silky texture and a lightly sweet tone of crusty wheat bread. It’s undeniably subtle, but a surprising and enriching experience. If you prefer to nerf your vodka experience with a mixer, there’s nothing wrong with that. Misadventure Vodka is tuned to blend particularly well with citrus 4

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or a strong acid note, given its inherent, albeit mild, sweetness. As remarkable as the genesis story for Misadventure & Co.’s vodka is, they have zero intention of being a gimmick-based distiller. Misadventure Vodka is only their first project to come to fruition. They’ve cooked up the foundations of a bourbon that they’re pretty giddy about and likewise have an amaro (an herbal Italian liqueur) in development. Both are a ways out, but have always been at the core of the company. “We never left the desire to make things that are as flavorful as possible,” said Chereskin. Today Misadventure & Co. is still bar-focused company. You can find their vodka in roughly 25 locations scattered throughout north county (visit misadventure.co for details), but a few retail outlets like Holiday Wine Cellar, La Fiesta Liquor, and Seaside Market carry it as well. My personal recommendation would be to try it at California Spirits Company in San Marcos, where it can enjoyed alongside the handcrafted spirits of their San Diego peers. In the final analysis, a diet rich in Misadventure Vodka is an elegant way to address the miscalculations in our food supply chain and perhaps produce a few miscalculations of your own. It’s best enjoyed while creating interesting scars, belting out unabashedly atonal karaoke, or among friends who enjoy tales of the same.

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By Travis Hudson

In a Miramar business park, not too far from the large shadows cast by big breweries and fast food restaurants, a very interesting community is growing. Dubbed “Beeralani” by some, the Miralani Makers District is taking shape with multiple beer, spirits and food options to entice your palate.

“There’s no other place like this that we know of,” acknowledges Goodheart. “I think this cooperation and community vibe will catch on. We are only helping each other. We are all working together to educate consumer, grow our companies, and promote our craft.”

Imagine a destination with four breweries, two wineries, sake, juice, cider, mead, and food within walking distance of each other, and more available parking than North Park, Downtown or Ocean Beach. Enter the Miralani Makers District.

This cooperative effort will help similar yet unique businesses thrive in a small area. Rumors of a distillery, craft salsa, and a coffee roaster would further cement the Makers District as a one-stop shop destination.

2Kids, Protector and Align make up your brewery options on the north side of the street (8680 Miralani Drive), with Charlie & Echo – formerly Hillcrest’s Vinavanti – and India Street serving those who prefer wine. This industrial park is also home to Juice Wave, plus San Diego’s second sake maker, Setting Sun. A few doors down, Sol-ti is an organic, cold-pressed juicer & tasting room (8380 Miralani Drive).

As one of the more established proprietors, Sam Dufau, owner/head brewer of 2Kids, knows the importance of the right types of businesses setting up shop in the District. “Our landlords are quite the collectors, amassing all these craft makers in their buildings,” she admits. “I am looking forward to working with our fellow fermenters – hopefully we can get some interesting collaborations going for San Diego Beer Week in November!”

On the south side of the street (8675 Miralani Drive), nano-brewery Thunderhawk Alements will soon welcome neighbors Lost Cause Meadery and Serpentine Cider, a recently-operational duo sharing fermentation space. When open to the public, their business model will include a kitchen – Good Seed Food Company – helmed by Chef Chuy De La Torre, formerly of Urge Gastropub, and his wife Kadi Goodheart. The prospect of working so closely with other like-minded individuals excites them. 6

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Eric Van Drunen, the Echo in Charlie & Echo, also feeds off the creativity of the Makers District. “We decided on this location because we knew that other craft producers were going to be here,” he says. “We were the last to sign a lease I think. There were some other options out there, but none that put us in the same complex as other producers, which we thought would make a great draw for customers.”











18 78









DEL MAR 17 6















1. Bivouac Ciderworks 3986 30th Street 619-725-0844 (Opening Fall ‘17) 2. Bronto Mead 9235 Trade Place Suite D 916-479-3646 3. Calico Cidery 4200 Highway 78 858-586-0392 (No tasting room) 4. Golden Coast Mead 4093 Oceanside Boulevard Suite G 760-630-4468 5. Golden Coast Mead: Satellite 4470 Julian Road 619-433-5438 6. Guthrie Ciderworks 6496 Marindustry Place Suite D info@guthriecider.com (No tasting room)


CHULA VISTA 7. Hidden Hive Meadery 760-889-4325 (Location TBD)

13. Mjødhall Meadery Map not to scale mjodhallmeadery@gmail.com (Location TBD)

8. Julian CiderWorks 17550 Harrison Park Road 760-331-7453

14. Mysterious Mead 344 Telford Lane 619-517-0527 (No tasting room)

9. Julian Hard Cider: Miner’s Saloon 4470 Julian Road 760-765-2500 10. Kuracali Sake 175 Bosstick Boulevard Suite 104 858-775-6502 11. Lost Cause Meadery / Serpentine Cider 8665 Miralani Drive Suite 100 858-245-1911 (Lost Cause) 702-376-8626 (Serpentine) (Opening Fall ‘17) 12. Meadiocrity Mead 298 Enterprise Street Suite D 760-651-6323 (No tasting room)

15. Newtopia Cyder 10045 Carroll Canyon Road Suite A 858-926-4305 16. Raging Cider & Mead 177 Newport Drive Suite B 760-801-8771 (Opening Fall ‘17) 17. Setting Sun Sake 8680 Miralani Drive Suite 120 951-757-1393 18. Turquoise Barn Cider 955 Maple Street info@turquoisebarncider.com 19. Twisted Horn Mead & Cider 1042 La Mirada Court 760-295-5888

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San Diegans aren’t nearly as plastic-and-platinum as our neighbors to the north, but our endless summer weather means bikinis and boardshorts are year-round wardrobe staples. Despite our proclivity towards pale ales, there are some who strive for the eternal “beach body” through master cleanses and full-body flushes. Luckily, there is no shortage of health-forward drinking and dining options in nearly every neighborhood. When that extra barleywine prohibits you from buttoning up your swim trunks, opt for one of these fruit-forward concoctions to stay svelte throughout every season.


North Park - 4607 30th Street

Even with North Park’s glut of hip drinkeries, oldschool options like Señor Mango’s still thrive. Why? Well, like all the best exports from Mexico, Señor Mango’s is unassuming, affordable, and delicious. Choose between straightforward juices like orange and carrot, aguas frescas (fresh fruit blended with water, ice, and sugar), licuados (fruit blended with milk and either ice cream or sugar), or smoothies with names like Papaya Mango and Sunset Peach. Shots of wheatgrass are also available for those who feel extra crunchy.


Hardcore health fiends swear by this farmer’s market favorite. GreenFix focuses on the veggie side of smoothies to appeal to those who prefer less sugar. Their menu is small, but each one of their daily-made options include a plethora of organic plants like kale, Swiss chard, dandelion greens, flax seeds, and so 8

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on. There’s even a completely raw blend for a turbo detox. Sign up for delivery or snag a bottle of the “most nutrient-dense food group on earth” at nearly any of the farmer’s markets around town.


Various locations

Suja Juice is as quintessential of a San Diego success story as it gets. Their goal of “democratizing juice” is carried out by making their gluten-free, USDA certified organic, kosher, certified non-GMO, dairy-free, cold-pressed juices, drinking vinegars, kombuchas, and probiotic waters available to as many people as possible. (And those aren’t even all of the buzzwords I could have used.) Of course, having a minority investment from Coca-Cola helps boost their distribution, but let’s face it, that type of quiet partnership is pretty San Diego too. Find Suja in most grocery stores around town or sign up for personal delivery.

Despite being directly downwind from the tantalizing meat aromas wafting from Carnitas’ Snack Shack, Lucky Dutch’s cold-pressed juices still manage to attract all sorts of earth-friendly folk to their small storefront on University Avenue. With locally sourced, 100% organic ingredients in all of their juice, teas, and lemonades, Lucky Dutch offers über-healthy selections even animal rights activists couldn’t turn down. Browse their site for detox regimens and be sure to snap a picture of your bottle for Instagram.


Various locations

Pious pilgrims feeling particularly zen after a visit to Encinitas’ Self-Realization Fellowship need only cross the 101 for an influx of tropical drinks to choose from. Swami’s has been a San Diego institution for years, and with nine locations, it’s easy for nearly anyone in the county to satisfy their smoothie cravings in record time. I’m partial to the Acai smoothie with blueberries, boysenberries, bananas, and strawberries, but their Nirvana Nectar and mixed juices are also fan favorites. Add a dash of bee pollen to any blended beverage for extra buzziness.


Liberty Public Market

Liberty Station has transformed from a hard-tonavigate megachurch black hole into a still-hard-tonavigate dining destination with delicious, yet arteryclogging offerings from places like Soda & Swine and Slater’s 50/50. Those in search of something a little

more waistline-friendly need only visit Smoothie Rider, the food truck-turned-booth at Liberty Public Market. Get cleansed with a D-Tox smoothie with OJ, ginger, kale, and more or “indulge” in the NRG with dates, coconut chips, and mango.


Mission Beach

Juice Wave may be San Diego’s first organic juice truck, but based on how many people seem to be gaga about the stuff, I’m willing to bet they won’t be the last. Juice Wave’s unapologetically SoCal vibe is so charmingly innocent that their tagline is even “Sippin’ on zen and juice”. Classic! Stop by their tiny Misson Beach storefront or catch their truck to choose from a selection of juices like “The Hangover”, smoothies like the “Cali Chrome”, nut milks like “Mother Load”, or straight up health shots like the “Up-Beet”.


Various locations

Nékter? Nekter? Néktәr? However you spell it, this Costa Mesa-based juice bar has exploded across the western half of the country since opening in 2010. San Diego locations include downtown, La Jolla, Del Mar, and Encinitas (among others), so it’s slightly less pervasive than Jamba Juice, but still feels pretty assembly line health. (I can’t think of many other juice bars with an app.) Still, it’s hard to knock their menu. Between the fresh juices like “The Sublime”—a “zingy blend of citrus and greens”—and smoothies like the “Orange Crush” (blended OJ, strawberry, and agave nectar), it’s almost enough to make me want to try a juice cleanse. Almost.


North Park



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Pacific Beach

In PB, it’s much more common to see people actively toxifying their bodies than detoxing. However, no San Diego beach town would be complete without the compulsory juice bar. The Mad Beet offers fruit bowls as well as juices and smoothies, all of which go beyond the standard berry/banana/kale mix. For instance, “A Tribe Called Zest” juice contains orange juice and aloe vera. That’s it. If you’re feeling particularly sluggish, this may be the perfect spot to cure your hangover.


East Village

Although there’s no beach in East Village, it’s still pretty common to see an abundance of taut-andtanned flesh wandering around downtown, so it’s no wonder Myxologie put down roots here. This “grab and go” spot sources produce from local farms like Maciel Family Farm in Bonsall and offers healthy breakfast and lunch options as well as their “superfood” smoothies. Try the “Walk of Shame” juice (celery, cucumber, ginger, kale, pineapple, spinach, and coconut water) for an intensely vigorous experience.



Building sleek tasting rooms in the middle of industrial parks seems to work pretty well for craft breweries, so why not juice rooms too? Sol-ti’s “organic production plant” keeps 8 of their juices on tap at all times and even offers tours of the facility and specialty events like networking and macrame workshops. They aren’t the cheapest of the bunch, but Sol-ti’s raw, organic drinks come in three different lines (Classic, SuperAde, and Tea) to appeal to just about everybody.



Juice cleanse programs are a dime a dozen (see above) but Bay Area-based Project Juice offers a customizable cleanse package, which sounds everso-slightly more attractive than pre-planned ones. Don’t let their name fool you; Project Juice also sells wellness packs and healthy snacks like a proprietary trail mix blend, all carefully engineered by (probably extremely good-looking) wellness experts. Stop by one of their one San Diego location in The Hub or order online for front porch delivery.

City Heights

Expect flavor, not frills at Fruitilandia. You won’t find wheatgrass or turmeric here—just nondescript options like “green juice” and “fruit salad”. However, what Fruitilandia lacks in marketing pizzazz, they make up for with freshness and size. A large smoothie easily satisfies two people, but it’s best to get a few different flavors to share. Just don’t forget cash; Fruitilandia doesn’t accept credit cards.



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SD Beverage Times • Volume 1 Issue 4


By Tami Wong

The word “harvest” conjures images of red and gold and orange leaves, cornucopias and scarecrows for people like me that grew up in the Midwest. Harvest, to the winegrower, means endless bins of grapes, being constantly sticky and functioning on little to no sleep. This is the magical time of year when the grapes begin the journey from being fruit to being wine. I tagged along with Chris Broomell and all the fine folks at the Vesper Vineyards facility during the first two weeks of harvest this year. When I arrived on Friday, August 11 at 9 in the morning, the press had been running continuously since 4:30 a.m. on Thursday, processing the forty tons of fruit brought in that first day and a half. Marsanne was in the press, while Roussanne and Sangiovese from Rancho Guejito awaited their turns. Tempranillo from Jack Simon was also on deck. In the next two weeks, 73 tons of grapes made it to the little warehouse in Escondido, about one third of the expected total. Syrah and Mourvedre is ready in September. No one is happier about all our winter rain than our local winemakers, except maybe the grapes themselves. There were only a couple of summer storms and neither brought hail. The grapes reached a greater physiological ripeness than last year, while also reaching similar acidity. Many of the young vineyards at Rancho Guejito and Jack Simon yielded 12

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When the grapes arrive at the winery, the bins are weighed then sprinkled with dry ice to keep them cool while they await the next step.

All the white grapes, like this Grenache Blanc, and most of the reds going into rosé are put directly into the press.

nearly double that of last year. Only a few varietals required irrigation and then not until late in the season. The majority required none at all. The grapes were ready all at once, so crews began picking at 11 p.m. on Wednesday, August 9. Working in the coolness of the night preserves acidity in the grapes. The crew also enjoys harvesting without the blazing sun. Vesper Vineyards may ring a bell for you, as they are one of San Diego’s most prominent wineries, particularly in terms of national exposure. Their wines sell out in New York, San Francisco and Chicago and The grapes are lifted up and dropped onto the sorting table in are finally gaining a foothold here. Owners the middle where Pedro, Jorge and Sawyer pull out leaves and and winemakers Chris Broomell and Alysha substandard bunches. Then they go into the destemmer on the right Stehly hail from multi-generational farming and the berries get a second look by Isaac and Travis before they go families in San Diego. Alysha makes wine into the bins for cold soak and fermentation. for her family’s label, Stehleon Vineyards. Triple B Ranches belongs to Chris’ family. Chris consults and makes wine for the upand-coming Rancho Guejito Vineyards and Jack Simon Rancho Guejito is on the last Mexican land grant and plan to open their tasting room this fall. Jack Simon, helmed by Alex Urbano, features all Iberian varietals and plan to open their tasting room soon as well. Both are in Valley Center and hold the promise of the future of San Diego wine.

Sawyer, Pedro and Jorge, elbow deep in Sangiovese on the sorting table.

2017 Rancho Guejito Sangiovese from Rockwood Ranch macerating and pulling all the color and tannin out of the skins before fermentation starts.

“Winemaking is making a mess, then cleaning it up.” Chris poured me a taste of the Viognier fermenting in acacia barrels. The foam is a by-product of fermentation and really vigorous in these particular barrels. The juice is sweet grape-y goodness. I can already taste the exotic tropical fruit and spice I found in the finished 2015 Viognier and 2016 Egret. SD Beverage Times • Volume 1 Issue 4


By Ryan Lamb Photos by Dominic Berho

Jason Schwartze, a former supervisor and inspector biologist with the County of San Diego Department of Agriculture, is now in the ginger beer (and root beer) business, having signed a lease in Oceanside at 102 Copperwood Way, suite E, over the summer. Schwartze says he started the company because he doesn’t drink alcohol, has always wanted to own his own business, and realized he could brew a solid product with real ginger and a third of the sugar that comes in most storebought brands. If all goes according to plan, he and his family support team will open the Moonglade Brews tasting room by midNovember. In the meantime, bottles, growlers, and kegs can be ordered and picked up at the brewery, or delivered within 50 miles (for orders of $50+).

Jason Schwartze with wife Elizabeth, daughter Gwen (6), sons Steven (4) and Clark (16 mos.) and boxer Dexter (8)

At time of press, curious customers could try out Moonglade at Oceanside establishments Privateer Coal Fire Pizza, Jitters Coffee Pub, Cream of the Crop, and Lighthouse Oyster Bar, as well as La Jolla’s Green Door Cafe. The production brewery currently makes small batches of 7-50 gallons, but will be expanding to 10 barrel (300 gallon) batches in 2018. The recipe includes filtered water, organic cold-pressed ginger root, organic cane sugar, lemon and lime juice, plus a symbiotic culture to facilitate fermentation while staying under .5% alcohol. Schwartze sources ginger root from local wholesale distributor Specialty Produce. Offerings available at select farmers markets (check MoongladeGingerBeer.com for details) include Oside Original, the stronger Triple Overhead version, plus varieties with fruits and vegetables like the Oside with kale, apples, and cucumbers. Schwartze is also developing a line of probiotic root beers, one of which is named after his father-in-law, Commander Ron’s Root Beer. 14

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4th Annual

Visit North Park & South Park to experience the world’s best strip of craft beer!



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Tuesday, September 26 The Rescued Dog Charity Event @ Societe Brewing SocieteBrewing.com/Amalgamate/Societe-Gives-Back Wednesday, September 27 Wurst Bier Party (Last of 2017) @ Stone World Bistro Escondido Facebook.com/StoneWorldBistro Thursday, September 28 Boots in Bio Launch Party @ New English Brewing Facebook.com/BootsInBio Friday, September 29 Glow Beer & 9 w/ AleSmith Brewing @ The Loma Club Facebook.com/TheLomaClub Saturday, September 30 Monthly Public Tasting @ Bronto Mead Facebook.com/BrontoMead Sunday, October 1 Latte Art Competition w/ Bird Rock @ Karl Strauss HQ SlayerEspresso.com/Slayer5K Sunday, October 1 Good Food Community Fair w/ Local Wine @ The WorldBeat Center SanDiegoWineries.org/Events Monday, October 2 Pickles + Pints @ Pariah Brewing Company Facebook.com/PariahBrewingCo Friday, October 6 OktoberHESS Party @ All Mike Hess Brewing Locations MikeHessBrewing.com Saturday, October 7 Live Music: Ray Bautista @ San Pasqual Winery SanDiegoWineries.org/Events Sunday, October 8 DIY Succu-pumpkins & Gourds Workshop @ Culture Encinitas Facebook.com/CultureEncinitas

Monday, October 9 Beer and Cheese 101: History, Ingredients, Pairings @ Green Flash Mira Mesa Facebook.com/GreenFlashBeer Thursday, October 12 Taste of Design @ Cutwater Spirits / Ballast Point / AleSmith Facebook.com/DesignInstituteofSD Thursday, October 12 Farm Fresh Ferments w/ Beer Pairings @ White Labs FermentedPairings20.BrownPaperTickets.com Friday, October 13 – Sunday, October 15 3rd Anniversary w/ Live Music @ Panama 66 SDMA Panama66.Blogspot.com Saturday, October 14 - 11 Events! • 40th Annual Fall Arts & Crafts Fair @ Bernardo Winery BernardoWinery.com/Calendar-Of-Events • SD Distillers Guild “Spirits By The Bay” @ Coronado Ferry Landing Facebook.com/SDDistillersGuild • 11th Anniversary Second Saturday w/ Melvin Brewing @ Hamiltons Tavern HamiltonsTavern.com/Events • 4th Annual Firefighter Homebrew Contest @ The FireHouse Museum FirefighterHomebrew.com • Grand Opening @ Ebullition Brew Works LLC Facebook.com/EbullitionBrew • Can Release: Murk of the Beast and Prime Evils @ Pure Project Brewing PureBrewing.org • Taste of North Park 2017 @ North Park Main Street NorthParkMainStreet.com • Vegan All-You-Can-Eat Buffet @ Mikkeller Brewing San Diego Facebook.com/SouthernFriedVegan • Fish Pit Sushi Dinner Pairings @ Next Door Craft Beer & Wine Bar Facebook.com/NextDoorSD

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Saturday, October 14 - 11 Events! (cont.) • Live Music: Andrew Parker Davis @ San Pasqual Winery SanDiegoWineries.org/Events • Beer + Cookie Pairing w/ The Cravory @ Kilowatt Brewing Kearny Mesa Kilowatt.EventSmart.com Wednesday, October 18 Green Flash Pairings @ All Barons Markets BaronsMarket.com Wednesday, October 18 Wine & Chocolate Pairing @ Next Door Craft Beer & Wine Bar Facebook.com/NextDoorSD Thursday, October 19 “Two Scientists Walk Into a Bar” @ 25 Local Bars RHFleet.org/Events Friday, October 20 Paint and Sip Night @ Golden Coast Mead TheArtsyAvocado.com Saturday, October 21 7th Annual Celebrations @ Iron Fist Brewing Vista Facebook.com/IronFistBrewing Saturday, October 21 Dinner w/ J.Brix Wines @ Temecula Olive Oil Company OutstandingInTheField.com/California--Fall-Events Sunday, October 22 Coffee Beer Day @ Bay City Brewing Facebook.com/SDBevTimes Tuesday, October 24 Rum Pairing Dinner @ Cutwater Spirits CutwaterSpirits.com/Events Wednesday, October 25 Amplified Ale Works Night @ Regents Pizzeria Facebook.com/RegentsPizza Thursday, October 26 Beer 4 Boobs Keep the Pint Night @ White Labs Facebook.com/WhiteLabs Sunday, October 29 15th Annual Celebrate the Craft @ The Lodge at Torrey Pines LodgeTorreyPines.com/Celebrate-the-Craft Tuesday, October 31 AleSmith Evil Dead Red Halloween Party @ Small Bar SD Facebook.com/SmallBarSD Wednesday, November 1 Art by Kami Art Show @ Mike Hess Brewing North Park MikeHessBrewing.com


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Friday, November 3 – Sunday, November 12 San Diego Beer Week 2017 65+ Events Listed @ WestCoasterSD.com Saturday, November 4 Macrame Plant Hanger Workshop @ Sol-ti Juice MacraMama.com Saturday, November 4 Hard Core Cider Tour w/ Local Cider @ Embarcadero Marina Park Facebook.com/HardCoreCiderTour Sunday, November 5 Brew Your Own Mead @ Golden Coast Mead CraftYourOwnAdventure.com Thursday, November 9 Venissimo Cheese & Wine Pairings @ Gianni Buonomo Vintners GBVintners.com/Event Sunday, November 12 Wags ‘n Wine @ Negociant Winery Facebook.com/NegociantWinery Wednesday, November 15 Intro to Homebrewing @ The Homebrewer Resource Center TheHomebrewerSD.com Saturday, November 25 Craft Beer & Cider Fest @ Del Mar Thoroughbred Club DMTC.com/Calendar Thursday, November 28 Pints for Prostates Fundraiser @ Societe Brewing SocieteBrewing.com/Amalgamate/Societe-Gives-Back Saturday, December 3 Bends and Brews @ Karl Strauss Facebook.com/TakeFlightYoga Sunday, December 3 SoNo Fest and Chili Cook-Off @ 32nd & Thorn St. SoNoFestChiliCookOff.com Tuesday, December 5 Sparking Wines w/ Sommeliers @ Koi Zen Cellars KoiZenCellars.com/Event-Calendar Saturday, December 9 Sore Eye Sudsmas Food Drive @ Societe Brewing Facebook.com/SoreEyeSuds Sunday, December 10 Brew Your Own Sake @ Kuracali CraftYourOwnAdventure.com Saturday, December 16 Cold Brew City 2017 @ Liberty Station SDCoffeeNetwork.com

SD Beverage Times • Volume 1 Issue 4






Best in Glass. Organic beverages that are good for you and good for the planet. Cold Crafted in San Diego, California & Light Filtered for ultimate freshness without any preservatives. ®

Shine brightly. Drink Solti. To find a store near you that carries Sol-ti or to order online, visit Solti.com




SD Beverage Times • Volume 1 Issue 4


NEW YORK STEAK: Potato Puree, Oyster Mushrooms, Herb Sauce

Kitchen & tasting room LUNCH

Sun–wed: 11a–10p Thu–Sat: 11a–11p ||








CUTWATER MIRAMAR || 9750 DISTRIBUTION AVE. SAN DIEGO, CA 92121 22 SD Beverage Times • Volume 1 Issue 4



COCKTAIL: NOON PATROL Black Skimmer Bourbon, Don’s Spices, Chocolate Orange Bitters

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San Diego Beverage Times Fall 2017  

San Diego Beverage Times Fall 2017