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DEC. 15 / JAN. 16

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S E R V I N G A M E R I C A’ S F I N E S T B E E R C O U N T Y

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SAN DIEGO

WINNERS OF OUR READER POLL 15 in ' 15

B E S T N E W B E E R S P O T: Second Chance Beer Co. (PICTURED)

INDUSTRY REACTIONS TO BALLAST POINT'S ACQUISITION

VOL. 5 ISSUE 2

E N J O Y # S D B E E R & E N G A G E S O C I A L LY @ W E S T C O A S T E R S D


16 BEERS ON TAP Featured Styles: IPA English Belgian Sour Barrel Aged

@councilbrewing

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ER LATE NIGHT

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HAPPY HOUR IL YF

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 

+ OTHER UPCOMING EVENTS

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Tasting Room Hours: Now Open Mondays! Mon: 4-9PM | Tues-Thurs: 2-9PM | Fri-Sat: 11AM-10PM 7705 Convoy Ct, San Diego, CA www.councilbrew.com

LO

DEC 04

2 TOWNS CIDERHOUSE

DEC 12

SOUR SATURDAY

DEC 16

HALF DOOR BREWING

PINT NIGHT

SELECTION OF SOUR BEERS CASK + OTHER SPECIALTY BEERS

Happy holidays and

a prosperous new year from


TA B L E O F C O N T E N T S

4, 8 6, 11 16, 17, 20 22 12, 25, 26, 27

LOCAL BEER EVENTS BP INDUSTRY REACTIONS BREWS IN THE NEWS IAN’S BEER WEEK DIARY BEER WEEK: THE HOIST READER POLL: 15 IN ’15

2016 // STONE

3, 23

CELEBRATION

28, 29

P L AT E S & P I N T S

31, 32

T H E D O C TO R ’ S O F F I C E

THURSDAY, DECEMBER 31 | 8PM - 1AM

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BREWMASTER Q&AS

Stone Brewing World Bistro & Gardens

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DRINKING IN BUDAPEST

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I N TO T H E B R E W

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#SDBEER PICKS

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M A P & D I R E C TO R Y

LIBERTY STATION

Sure, everyone has New Year’s Eve parties, but how many of them have rare and vintage Stone beers? Come celebrate with us and enjoy food, live music, craft beer, wine, a live DJ and dancing!

LOCAL BEER

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DECEMBER M O N DAY, D EC EM BER 7 + H O L I DAY C R A F T C O R N E R @ S O U T H PA R K B R E W I N G + M N F W / C O U N C I L B R E W I N G @ H A M I LT O N S TA V E R N T U E S D AY, D EC EM BE R 8

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LIVE MUSIC FOR TICKETS AND MORE INFO, VISIT:

Continued on p. 23

StoneLibertyStation.com/NYE This event is strictly 21 and up! Bring your ID.


REACTION ROUNDUP B A L L A S T ' S BLOC KBUSTER BUYOUT J​ ust a day after the conclusion of San Diego Beer Week, locals heard the news that Constellation Brands planned to buy Ballast Point Brewing & Spirits for a whopping ​$ 1 billion (the deal should go through this month). Below are some of the unedited reactions sent to us by folks working in the local industry.

Congratulations to Ballast Point on their announced partnership with Constellation; their hard working dedicated​ ​t eam took risks and produced wildly popular beers that San Diegans have come to know & love. Now, with​ ​s tronger financials and a global distribution network, more consumers will get to experience San Diego-style IPAs​ ​a nd Pale Ales. Perhaps Ballast Point will inspire enthusiasts to try more local craft, or homebrew clone other San​ ​D iego beers. The Ballast Point-Constellation deal may also be a boost to San Diego in more concrete ways. Financial investors​ ​a nd lendors may have a brighter outlook on the profitability and growth potential for the local industry. The​ ​r egional brand awareness will certainly rise as "Handcrafted and Brewed in San Diego" appears on shelves​ ​ across the world. Much in the way that the Guinness Storehouse has become the #1 tourist attraction in Dublin,​ ​B allast Point may become a larger tourism magnet for the region, generating hotel and sales tax revenue. Still, I know many folks are concerned about the long-term implications of this deal, and what it means for craft brewing. I am a strident believer in the need for an independent craft beer certification program, similar to the organic certification program available in the food industry. There's also probably a need to develop something similar to the American Viticultural Area (AVA) classification system that California vintners have - only wine with 85% or more of grapes originating from an AVA, and finished in that AVA, can identify the AVA on their labels and marketing. If Big Beer slowly makes maneuevers to off-load local beer production to large out-of-state breweries, consumers should know.

I n N o v. 2 0 1 3 J a c k W h i t e s h o w s W e s t C o a s t e r t h e n e w M i r a m a r f a c i l i t y

value of growing craft breweries and possible San Diego breweries in particular. I see only positives for BPBC as their beer will reach a wider audience, new brewery construction will be accelerated and distributor relationships will only improve. For those of us in San Diego it looks like very little will change. Our BPBC brews will still be made here and the strong local ties that have made the company a success look to continue. Production is not being moved which is a huge part of keeping BPBC as a local brewery here in San Diego. Perhaps this also means accelerated growth for the BP's Spirits division, especially with the roll out of the canned craft cocktails. - Tom Nickel, O'Brien's Pub & Nickel Beer Co.​

Dear Craft Beer Consumers,

- Vince Vasquez, Local Analyst, National University System Institute for Policy Research

We have helped fund some pretty incredible companies over the past few decades. They offered a promise of a greater future. One in which not all beer will taste the same, and where we can support the return to local, fresh products that are made in house by people from our own community. They told us that small was better. That homogeneity was the death of freedom and creativity. They said the big guys had to be taken down.

The main thing that sticks out to me about the BPBC acquisition is that it represents a real game changer in terms of the perceived

We listened, because we were thrilled by this fresh ap-

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rews B I N T H E N EWS

BREWING IN BERLIN On December 7th the first beers out of Stone's Berlin operation were unveiled at more than 40 locations throughout Germany, Belgium, Italy, Poland, Spain, The Netherlands and United Kingdom. Stone IPA, Arrogant Bastard Ale, and Stone Xocoveza made up the trio of initial offerings. For that third beer, local cocoa and coffee makers were tapped. With this event, Stone has become the first independent American craft brewery to set up shop in Europe.

INDIAN JOE'S COMEBACK

At the old Indian Joe spot on La Mirada Drive, Max Moran used to brew seven days a week on a 20-gallon system to keep up with demand in the tasting room. Now he and co-owner Geri Lawson will need to hire a head brewer, as their upcoming space in Vista's Industrial Court business park is being made ready for a 15-barrel brewing system by Premier Stainless. With two stories and 18,000

square feet of space to play with, Moran will work to secure distribution, as well as package beer in cans, bottles, and even growlers – an impossible dream when brewing a single keg at a time. The air-conditioned tasting room will even be visible from the 78 Freeway. No date has yet been set for opening.

M U N C H I E S AT ROUGH DRAFT Rough Draft Brewing's Jeff and Chris Silver tapped Quad AleHouse's Brandon Brooks to create an in-house food menu. Meat and cheese boards feature venison and Berkshire pork salami from Carlsbad-based Angel Salumi, prosciutto aged for 24 months, Basque aged sheep’s milk cheese, Saint Andre triple cream, and Red Dragon Cheddar flavored with ale and mustard seeds. Grilled panini sandwiches and flatbreads topped with similarly gourmet charcuterie items and produce (bacon, honey and brie make their way between two pressed slices of bread while rolled dough is topped with smoked tomato jam, sopresatta, truffled salumi, white cheddar and mizuna greens dressed in aged balsamic vinegar). The Silvers hope to extend the kitchen’s hours to include lunch service in the near future.

RED RIBBON ALE In honor of World AIDS Day, Hillcrest Brewing Company debuted Red Ribbon Ale on December 1. Proceeds from sale

of the beer at all MO’s Universe locations, including Hillcrest Brewing, Gossip Grill, Baja Betty’s and MO’s Bar & Grill, benefit The Scripps Research Institute’s HIV/AIDS research. This batch holds a special place in the heart of brewmaster Austin Copeland, whose dad died of AIDS. “My father, Steven Carey, owned a popular salon downtown in the 80’s and 90’s named Checkers,” he recalls. “It was cool having a gay dad, I guess my life was bit like The Birdcage. He died of AIDS in 1991 when I was very young. I remember getting picked on and made fun of about it.” Red Ribbon Ale is a 4.5% ABV session red IPA with Mosaic, Simcoe and Amarillo hops. The grain bill includes Munich malt and caramel wheat.

32 NORTH: LIBERTY S TAT I O N Liberty Station continues its development, and 32 North Brewing Company will soon become a tenant business at a collective retail establishment being installed at 2860 Sims Road. No brewing will take place at the taproom, which is currently set to open in January 2016. The total interior space for the businesses comes in at 4,200 square feet with 1,200 additional square feet available on the outdoor patio.

FA L L B R O O K ' S N E W R E S TA U R A N T Fallbrook Brewing Company has applied for a Type 23 duplicate license for use at a building roughly a mile south of the C O N T I N U E D O N P. 1 1

6 | DEC. 15/JAN. 16


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Less than two years ago the Scripps brewhouse was Ballast Point's largest

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proach. Finally, we would be marketed to based on our good taste, and not because it was what everyone else was doing. We went to festivals, beer bars, tasting rooms, pairing dinners, brewery tours. We invited our friends and families to come to the craft side as well. And for the most part, they all have. We helped fund a revolution through our support and advocacy. The result has been greater variety and we have even helped to revitalize once dead styles. Some of those companies now expect us to reconsider the whole deal. They want us to think of them in the same light, even though they now live in the same monoliths that denied us variety in the past. Let's assume that we all understand how much "a lot of money" is. Let's assume that we all understand how other industries work. Let's assume that we are all intelligent, freethinking human beings that cannot be tempted by dollar signs that don't pay our rents. Here are some key talking points that we can use to help our friends & families understand why it does matter where the money goes to.

a. b.

Craft beer was a response to the homogeneity of beer in the USA. When our craft brands sell, we lose regional specialties and brands. The big brands know this, because they have been doing it for decades.

The homogeneity of beer was a result of decades of mergers and acquisitions. This also happened in the UK, Germany, and Belgium. There are countless examples of breweries and entire beer styles that are just coming back into the public consciousness, because they were snuffed out of the market by

8 | DEC. 15/JAN. 16

larger companies. I'm tired of people telling me how business works in one sentence, and then in the next sentence telling me that a $1 billion acquisition won't change anything about the beer. Really? Weren't you were just telling me how mergers and acquisitions work?

c.

We are all victims of the "bait and switch." These brands used the David & Goliath story as a part of their branding and message. One company even has a slogan that says "Dedicated to the Craft." They chose to market themselves that way, we didn't force them to. They sold that concept to help convince their employees and customers to invest in their business. And now they want the money and ethos.

d. e.

Craft beer does have a punk ethos, and it should be valued for being different and defiant. It should not sold to the highest bidder.

Stop telling me that you would do anything for money. Are you saying that money is the most important thing in the world? How come you don't have very much of it then? Is this really how you want to go down in history? Will "money is everything" be your dying words? All I ask is that we think about the implications of what we are saying when we try to argue what we would do for X amount of dollars. I wouldn't kill you for any value. We can both keep living for no money down, and then maybe you'll have my back in the future. Trust, value, honor, and respect are the foundations of society and progress, not dollar signs.

f.

You can do something about it. Continue to consume only, or at least mostly, small, locally owned beers. Keep learning about the history of beer styles, and drink more varieties/producers. - George Thornton, The Homebrewer

That B-word is a very big word followed by 9 tantalizing zeros. My opinion of Ballast Point's acquisition is that Yuseff and Jack have largely increased the value and global presence of San Diego beer. Ballast is simply a different animal. As one of the founding breweries of San Diego beer culture, Ballast has provided San Diego w/ almost 20 years of beer education, beer ingenuity and beer awesomeness. Without Ballast, I'm not sure I would be doing what I love and running The Brew Project. Our Executive Chef, Tom Miller, was previously with Ballast Point. Home Brew Mart taught me how to home brew. And when I turned 21, Sculpin gave me my first legal hangover. So will we continue to carry Ballast Point beer? Hell Yes We Will. I just ordered more of their beer yesterday. Congratulations to Yuseff and Jack and the whole Ballast crew. Please buy a yacht and turn it into the SD Beer Boat. - Beau Schmitt, The Brew Project •


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company’s brewery and tasting room, with the intention to team with another Fallbrook interest, The Rib Shack, to open a bar and restaurant. Texas-style barbecue—brisket, pulled pork, ribs, chicken and stick-to-your-ribs sides—will be provided by The Rib Shack, and FBC will provide the majority of the suds. In addition to their hometown ales, brewer/owner Chuck McLaughlin will work to procure beers from brewers with ties to Fallbrook. That list is surprisingly large and includes Bolt Brewery, Coronado Brewing Company, Ironfire Brewing Co., Duck Foot Brewing Co., Iron Fist Brewing Co., Mission Brewery and even Paso Robles-based Firestone Walker Brewing Co. The 2,200-square-foot building that will house this collaborative business formerly housed a welding shop that doubled as the muster location for the Fallbrook bucket brigade, adding local lore to the mix along with a decorative fire truck out front. The new business, which includes a pair of separate outdoor patios, is located at 1019 South Main Avenue. McLaughlin hopes to have it up and running by year’s end, licensing willing.

vided us with this snapshot data of its 30 most searched-for beverages over a twoweek period in November. Consumers: Download the FREE TapHunter app today to find out where to find these beers are near you. Bar & Restaurant Owners: Do you have these beers on tap? Make sure you are part of the search by adding your business to TapHunter today. 1.

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Booze Bros’ event space in North County

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3.

14. Mo the r E ar t h C al i C r eam i n N i t r o

TA P H U N T E R ’ S H OT 30

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BOOZE BROS The North County outfit has converted nearly 2,000 square feet into a stylish, rentable event space. And though it’s a brewery-owned venue, Booze Brothers’ license for the space allows patrons to purchase both beer and wine for consumption during their events. So far, the space has been utilized for wedding receptions, birthday parties, corporate events, art shows and movie premieres. The main entrance leads into the lobby, which offers almost literal creature comforts with a mounted mammal head watching over a cushy couch, chairs and an animal-skin rug in a hipster-meets-cabin setting. That area gives way to the main tasting room featuring its own bar offering multiple beer taps, walls diagonally paneled in different shades of reclaimed wood plus a chalk accent wall for custom doodling. Plant life (including hop bines), brick and even an old motorcycle add unique and aesthetically appealing quirk, while a projection screen and full sound system incorporate more utilitarian amenities. There is an outdoor patio as well. The digs can be rented any day of the week between 10 a.m. and 10 p.m.

WESTCOASTERSD.COM | 11


15 in‘15 COVER STORY

R EA DE R P OL L One of our main missions at West Coaster is to showcase the talented humans and businesses that create the San Diego brewing community. For this feature, we asked our readers for help. The 15 in ‘15 covers 15 different categories, and answers were taken via an online poll that ran in November. 2015 was an exhilarating year in the county’s brewing industry, and this feature highlights just some of the movers and shakers that helped make it happen. BEST SAN DIEGO BREWERY IN 2015:

Modern Times Modern Times Beer has matured with equal parts skill and insanity in its two years of existence. More than doubling production from 6,500 barrels in 2014 to 16,000 barrels in 2015, the cans, bottles and tap handles of the “Lomaland Fermentorium” are becoming a common sight throughout the competitive shelves and draft lineups of San Diego County. Next year, the brewery estimates production will reach 33,000 barrels. Double-digit plus growth years in a row isn’t a fluke the beer rocks. West Coaster readers agreed. The core beers of Lomaland, Fortunate Island and Blazing World have gone over well, but the magic is found with the releases that started appearing this past year. 2015 was the first year MTB launched a new bottled beer each month. City of the Dead, Fruitlands Gose, Mega Black House were some highlights, and the brewery took notes on which bottles sold well. With that knowledge, expect to see a few new year-round offerings come 2016. It’s not just beer, either. Within the brewery is also a coffee roasting operation, and plans are in the works for opening a brewpub in Los Angeles. Also, their first Festival of Dankness was focused on interesting/uncommon beers/breweries. In the words of brewer/organizer Derek 12 | DEC. 15/JAN. 16

WRI T T E N B Y M I K E S H E S S

Freese, this was a festival created for people that hate beer festivals. The first annual event saw over 1,000 attendees, 37 breweries pouring beers, and $10,000 donated to the charity BikeSD.

a vertical tasting with 11 different years of Cantillon’s Fou Foune. In May, AleSmith Brewing was hosted and 8 different courses were paired with 8 different AleSmith beers.

Modern Times is on fire. This dynamic brewery defines the essence of San Diego beer for the year 2015.

West Coaster readers were undoubtedly amazed at this factory of flavor that dropped in seemingly from space. Next year, the Abnormal Dinner Series will continue once a month, and a million dollar expansion for the brewery will boost production five fold.

BEST SAN DIEGO BREWPUB IN 2015:

Abnormal Beer Co. Abnormal is a part of a medley of operations that co-habitate what was once just another industrial suite in Rancho Bernardo. After a significant, transformative buildout, Abnormal Beer & Wine Co. opened early 2015. The restaurant component, Cork & Craft, has foodies salivating. The in-house brewery is headed up by Derek Gallanosa and featured a 10 barrel brewhouse with 80 barrels capacity. With 30 draft accounts and counting, Debut IPA and 5PM Session Ale have been well received. Derek also curates the 41 tap draft program, which features guest taps and house beers. Brewpubs are seldom known for their culinary flair. This is not the case with the Cork & Craft Kitchen. Dishes with hand cut pappardelle noodles made in-house & slow cooked in a pork bolognese sauce, grilled octopus in Spanish-style ajoblanco sauce, or lemon ricotta agnolotti served with Buddha’s Hand are some of the items found on the menu. For the less adventurous, the bar menu offers jazzed up versions of brewpub staples like chicken wings, burgers and pretzels. Although their first year in business, Abnormal has orchestrated 10 mind-blowing beer pairing dinners titled the Abnormal Dinner Series. The first dinner featured

BEST BREWER IN SAN DIEGO:

Cosimo Sorrentino Cosimo Sorrentino is the head brewer of both Monkey Paw Brewing Company and South Park Brewing Co. Running a single brewery is tough. Cosimo managed to keep the beers flowing at ‘Paw while simultaneously helping open South Park in 2015 and bringing that new brewery online. Now, he splits his time between the two brewpubs, located in East Village and next to Hamilton’s Tavern, respectively. Running two breweries is a behemoth undertaking, but Cosimo is stoked. “The opportunity in front of me can’t be ignored.” Cosimo replies when West Coaster asked him about how he manages his time. “I do what the beer needs me to do. If it means a 100 hour work week, so be it. There are people who would do anything for a shot like this. Luckily, I live between the breweries and don’t have any other commitments in life.” That dedication is reflected in the beer. The 2013 Great American Beer Festival judges awarded Monkey Paw’s Bonobos a Gold medal in the American strong ale category, and in 2015 Scripps Pier Stout won a Silver medal. Beers such as Lup’d Up Single, a tart saison w/ Rhubarb and I5 brewed with coconut and salt stood out from CONTINUED ON P.25


Design Build Services    Project Planning/Budge�ng   Complete Brewery Installa�ons   Tank Addi�ons   Stainless Steel Piping   Steam Systems   Glycol Systems   Grain Handling 

Current Projects   AleSmith Brewing Co.   Golden Road Brewing   Karl Strauss Brewing Co.   Port Brewing Co.   Societe Brewing Co.   Saint Archer Brewing Co.   Stone Brewing Co. 

Gerald Foster, P.E.  gfoster@prmech.com   

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IAN'SBEER WEEKDIARY BY I AN CHEESMA N

Editor's note: We sent our intrepid reporter out into the field to embed himself in San Diego Beer Week proceedings and share a daily account of his impressions. We found him almost 2 weeks later, curled up in a heap behind Benchmark Brewing, moaning something about Vladimir Putin’s treachery and clutching at this diary. DAY 1 | FRIDAY

SDBG GUILDFEST The line for the Guildfest is staggering. It does my heart good to know I am in the company of so many other craft brew fans. That said, were the earth to swallow them all whole so I could get to the front 10 minutes sooner, I’d welcome it. My extensive industry pull has granted me entry to the opening festival a whopping 4.5 minutes earlier than everyone else. This means I am first in line to get pours that are about 85% foam, since everyone is still fiddling with their tap settings. It’s good to be the king. Despite it being my job to drink copious volumes of SD beer, I am finding there’s a surprising number of brews here I’ve yet to encounter. For example, I just had my first Belching Beaver Pound Town Triple IPA. The name is appropriate: it tasted like a pineapple was having rough sex with a pine cone in my mouth. The new AleSmith Hawaiian Speedway Stout also made an appearance, which, true to its name, was like Speedway served with a Mounds bar for a swizzle stick. The food vendors are really bringing the heat this year. The bacon-wrapped ribs are just an orgy of pork. A “porgy”, if you will. Brothers Provisions graced us with brownies made with over a gallon of Epic Brewing’s Big Bad Baptist Imperial Stout, each crowned with a dollop of Mexican Mocha frosting. They taste like God smiling. Despite being stuffed with beer and swine, I am not sated.

16 | DEC. 15/JAN. 16

Guildfest has only whetted my appetite for more. Sadly, in a less figurative sense, I honestly am in danger of physically bursting. DAY 2 | SATURDAY

BARREL AGED NIGHT @ SUBLIME ALE HOUSE The inaugural SDBW event has passed and ushered forth the inaugural SDBW rocky morning after. It’s not exactly a hangover, but more of a dull system-wide ache that subtly reminds that my body no longer approves of having fun at my age. There was a surprising amount of traffic on the 78 tonight, so rather than drive over to Sublime Ale House in San Marcos, I hitched a ride on one of the aromatic trails of their macaroni & cheese that wafted by my house. Their list of barrel-aged beers is impressive, not that it matters to my wife. It might as well just have Hangar 24 “Pugachev’s Cobra” written in 80 point font in the middle as far as she’s concerned. She begrudgingly shares a sip with me, allowing me to revel in the dark fruits, soy sauce and molasses that come tumbling out of the taster. It’s so good I consider going in for a second taste, but her curling lip and raised hackles definitely signal I shouldn’t. I instead opt for a lap around the barrel-aged world, enjoying many but worshiping the Lost Abbey Agave Maria Ale. I’ve had a few tequila barrel-aged beers in my time, but I’m convinced no one does it better. If you have any allegiance to tequila at all (and, let’s face it, tequila has likely ruined enough evenings to not be on the friendliest terms with most) it’s worth the extra coin to experience this brew. DAY 3 | SUNDAY

DANKSAUCE & DOGS WITH MODERN TIMES BEER I’ll admit it: when I found out that Danksauce & Dogs wasn’t some kind of illicit barbeque event, I was


mildly disappointed. Then I saw a dog wearing a malt bag and all was forgiven: This was my first time to the Quartyard and it was kind of a revelation. Until I arrived there I never even considered the option of having a Modern Times Fortunate Islands while attending to my dog at the park. Now I can scarcely imagine a world without it.

a canvas for members of the AleSmith team to augment as they see fit. This usually amounts to 3 or 4 variants that are sensibly treated with coffee and a multitude of others borne out of one of Willy Wonka’s fever dreams. A little nonsense now and then is relished by the wisest men

Unfortunately I budgeted my time poorly and wasn’t able to stay long enough to see which dogs won for best costume. So I’ll just say for the record that if it wasn’t this dapper gent, you, sir, were robbed.

It’s easy to sit on the sidelines and crack wise on something like a Bananas Fosters Speedway, but I must confess that each variant, for better or worse, really did articulate the flavors they advertised. Whether it was a Butterfinger or PB&J Speedway, the snozzberries did indeed taste like snozzberries.

DAY 4| MONDAY

DAY 7 | THURSDAY

DUCK FOOT BREWING STOUT RELEASE

BEER + BITES @ MAKER’S QUARTER

I was lured to Duck Foot Brewing tonight with the promise of my first Ukrainian Imperial Stout. Despite my encyclopedic knowledge of sobriety-inhibitors, this was a style I was totally ignorant of. I eagerly unsheathed my pad and pen upon arrival, ready to capture the rich and storied history of this esoteric style.

Oh. Well, beer may be an odd platform to share a geopolitical outlook, but the name they chose is more appetizing sounding than Willful Violation of 1994 Budapest Memorandum Stout. I’ll roll with it.

I visited the Maker’s Quarter website for details on the Guild’s Beer + Bites event, but quickly became distracted by the About link. I made the mistake of reading it without access to my Millennial Decoder Ring and am left trying to suss out what it means to be “both a place and a collective ethos.”

The first thing I noticed about the Putin Is A Colossal Dickbag Stout is how sticky it is. The aromas cling to the nose, the brew clings to the glass, and the chocolate-covered espresso bean notes cling to the palate. As you chew on it further subtler notes of molasses and dark fruit emerge, all the while wearing its 10.8% ABV with ease.

The festival itself was pretty standard fare. It had tiny cups, a couple dozen breweries with a handful of non-standard brews, and vendors offering paraphernalia with various hop-based puns. However, it did have something that no other brewfest prior has offered:

DAY 5 | TUESDAY

Where you at on this one, Darwin?

"It's just like a Russian Imperial Stout, but without the Putin!"

A TRAGIC, BUT NECESSARY RESPITE I wanted to get out today, but courtesy of Duck Foot Brewing I was far too engrossed reading up on the 2014 unlawful annexation of Crimea. I really need to start following periodicals that aren’t beer related. DAY 6 | WEDNESDAY

ALESMITH BREWING COMPANY SPEEDWAY GRAND PRIX AleSmith Brewing Company is not a place I typically associate with whimsy. Their reputation is primarily derived from a penchant for developing highly consistent and nuanced brews. However, for three brief days in SDBW, Peter “Wildman” Zien lets his hair down for Speedway Grand Prix. In this annual celebration the much ballyhooed stout becomes

DAY 8 | FRIDAY

AVERY BARREL AGED NIGHT @ STONE BREWING CO. No one has ever accused Stone Brewing of harboring low self-esteem. Certifying your beers as Liquid Arrogance signals a healthy ego. Hell, even the newest iteration of their cherished gargoyle seems to be throwing a little Blue Steel our way: “But why gargoyle models?” Still, it takes a large degree of self-assuredness to take one of the precious few SDBW slots and offer a tap-takeover to an outside brewery. Not that Avery Brewing isn’t worthy of the attention, especially when they trot out their barrel-aged wares. The average ABV of the featured beers hovered somewhere around 16%. Needless to say, my tasting notes devolved into something resembling a richter scale reading pretty quickly. All I CONTINUED ON P.20

WESTCOASTERSD.COM | 17


Continued on page 20


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can say with certainty is you’d be hard-pressed to find a lovelier setting to enjoy them in than a fall evening on the Stone World Bistro and Gardens patio. DAY 9 | SATURDAY

ALPINE BEER COMPANY TAP TAKEOVER @ SUBLIME ALE HOUSE When I was putting my plan together for this week I was operating on three key principles: Hit a variety of events Don’t visit the same venue twice If I run into Brandon Hernandez, get him to autograph my tits It was a pretty good plan and a simple one to execute considering the volume of SDBW happenings. And it was working for me right up until a friend clued me in that Sublime Ale House in San Marcos had Alpine H.F.S. on tap. My integrity has sold for far less. While many breweries would suffer from being as far flung as Alpine Beer Company, they have flipped that paradigm on its head by becoming a walez-generating machine. Whether it’s Kiwi Herman or Exponential Hoppiness, there’s always a next Alpine brew to covet and chase in vain. H.F.S. American IPA, renamed from its former incarnation as a Bine & Vine anniversary brew, is one such ale. As I am an tired and jaded beer writer, very few brews ever deliver the insta-gasm of the hypetrain that precedes it, but H.F.S. comes close. Next to Avery’s Raja DIPA, it is the juiciest IPA I’ve had in awhile. It extracts flavors of orange, pear and pine with startling acuity, but with little to no residual bitterness. A very tasty brew, worthy of SDBW’s grandeur. DAY 10 | SUNDAY

KARL STRAUSS BEER BRUNCH In years past I always made hitting a SDBW beer-forbreakfast event a priority despite it having predictably poor results. It was always intended to be a launching pad for a frenzy of beery shenanigans, but more commonly it left me bloated and ready for a nap. As I am a consummate professional I would still soldier on

20 | DEC. 15/JAN. 16

to the subsequent events, feigning interest while mopping at the meat-sweats that enveloped me. This may sound like I’m down on beer brunches, but nothing could be farther from the truth. Meat-sweats are a great way to flush out all of the toxins that have accumulated in my system from eating so much vegetable matter. It’s only the expectation to be ambulatory afterwards that I resent. So this year I decided to let a Karl Strauss breakfast buffet be the capper to my glorious SDBW experience. While most beer pairing experiences run on rails, the Karl Strauss brunch takes more of a Montessori approach. You are free to express yourself creatively through collaborative play. Servers facilitate your hands-on learning, with suggestions and samples rather than edicts, because they know you are a very special person with remarkable insights to offer. This also how I learned the hard way that nothing pairs particularly well with an olive-baconsundried tomato-ham-bacon-spinach-garlic-peppers-jalapeñocilantro-cheddar cheese omelette. A Windansea “Hefemosa” comes close though. Someone did suggest that Red Trolley Ale pairs nicely with pancakes...with Red Trolley-infused maple syrup. Since pancakes are essentially only a vehicle to get syrup into your mouth, this is really tantamount to saying Red Trolley Ale pairs well with Red Trolley Ale. But they weren’t wrong, I suppose. I capped the breakfast with a bacon-cookie sandwich and a barrel-aged Peanut Butter Cup Porter because I promised myself as a child these would be the sorts of decisions I would make upon finally becoming an adult. I was thoroughly sated, but found myself craving a cup of coffee. I was about to order one when I had a fantastic realization: Why order it now when I could have it at greater expense, much farther away, and discretely parceled across several Benchmark Brewing stouts? The choice was obvious. This sudden change of plans is really emblematic of why San Diego Beer Week is so great. While there’s never a shortage of beer around these parts, for ten days a year SDBW lends the entire industry a festive feel. No matter what inspires you, there’s bound to be an event in proximity that will tickle your fancy. In this case, I wanted coffee and sublimated that need into getting tickled by brewmaster Matt Akin. Only culinarily speaking, of course. He’s happily married, I assure you. My thanks to the San Diego Brewers Guild and the many, many breweries that kept this party going for so long. Until we meet again, SDBW… •


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T​ HE HOIST @ CHURCHILL'S PUB HONORING VETS A BEER WEEK HIGHLIGHT B Y MAR C FIGUEROA

D

uring Beer Week in San Diego, it’s no surprise that Churchill’s Pub & Grille in San Marcos is standing room only on a Wednesday night. But there’s one table on the back patio that stayed empty all night. The Missing Man Table, common in military mess halls and Navy ships, pays homage to POWs and those who have gone missing in action. It was at Churchill’s on Veterans Day as part of the “Hoist,” a grass-roots event that honors men and women who have served in the U.S. military. San Diego Brewers Guild president Kevin Hopkins and his close friend, Steve Cates, started the Hoist a decade ago and it has since taken on a life of its own, attracting close to 100 people. It’s held at Churchill’s each Memorial Day and Veterans Day. “It’s just about recognizing that freedom isn’t free and everything that we enjoy about our country, a price has been paid for it and continues to be paid for,” said Hopkins, the chief branding officer at Mother Earth Brew Co. in Vista. “And we must honor it and remember it.” The idea for the Hoist actually came on Veterans Day in 2005 when Hopkins and Cates were hiking near Jacumba on the Goat Canyon Trestle. After their hike they stopped at a small hotel bar when someone approached them to ask if they were veterans. They are (Hopkins served in the Air Force and the National Security Administration and Cates was a submariner in the Navy), and soon everyone in the bar started buying them beers to pay tribute to their military service. They were bought so many beers in fact they actually had to sneak out of the place. “They were just lining them up,” Hopkins recalled with a laugh. “There was no way we could have drank all the beers they bought us." They were humbled by the gesture and inspired to pay it forward themselves. The Hoist started more informally with a handful of friends at family. Now there’s a formal presentation, starting with the Pledge of Allegiance, the singing of the National Anthem, the honoring of veterans in attendance, and a guest speaker. Last year, Jack Ensch, a retired Navy captain and former Vietnam prisoner of war,

22 | DEC. 15/JAN. 16

To p : K e v i n H o p k i n s , S t e v e C a t e s a n d Adam Brice at the Hoist / Left:The Marines standing post over the "Mission Man/POW Ta b l e " b e f o r e t h e H o i s t .

was a special guest. Adam Avery, founder of Avery Brewing Company, attended last year. Hopkins and Cates have also brought in their friend, Adam Brice, a former master gunnery sergeant in the Marines, to help organize the event. After the formalities, people may stay for hours to share their stories. And if they don’t stay late, they come early. The Veterans Day event officially was supposed to start at 5:45 p.m., but the first guests started arriving more than three hours before. “People come early because they want to be a part of it and enjoy the camaraderie,” Cates said. “This thing has grown on its own. We were joking that one year we won’t even show up. And we know that it would still happen without us because people just want to be a part of it. It’s great to see that excitement from everyone, whether you’re military, family of military or know someone in the military.” Although The Hoist is not an official Beer Week event, it certainly feels like one as countless pints are raised to pay tribute. It’s growing to a point where there’s talk of expanding it to Pearl Harbor Day. “It’s organic, it’s been a real grassroots effort,” Hopkins said. “It’s just a safe environment for veterans who have sacrificed or anyone to take a moment to share.” •


Continued from p. 3

T H U R S DAY, D EC EM B E R 1 0 ++DOGFISH HEAD NIGHT @ IRON PIG ALEHOUSE ++ALMANAC SOUR EXPLOSION @ M A N H AT TA N B A R ++ALPINE PURE HOPPINESS CASK @ SMALL BAR FR I DAY, D EC EM BER 1 1 + + A L E S A N D R A I L S B E E R TA S T I N G @ S D M O D E L R A I L R OA D M U S E U M + + B A L L A S T P O I N T TA S T I N G @ V I S TA WINE & SPIRITS + + H O L I DAY B E E R & D E S S E R T PA I R I N G @ K I L O W AT T SAT U R D AY, D EC EM B E R 1 2 + + S A N TA V I S I T @ B E N C H M A R K BREWING ++THE NEW KIDS (BREWERY & D I S T I L L E R Y PA R T Y ) @ S I L O I N MAKERS QUARTER

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+ + B E E R & C H E E S E TA S T I N G W / V E N I S S I M O @ T H O R N S T. + + G R A N D H O L I DAY M A R K E T P L A C E @ GREEN FLASH CELLAR 3 + + 2 N D S AT U R DAY W / A L E S M I T H @ H A M I LT O N S SU N D AY, D EC EM BER 1 3 + + C R A F T & D R A F T 2 0 1 5 @ B L I N D L A DY ALE HOUSE + + S A N TA’ S S E C R E T S TA S H / D R I N K A B O U T @ H A M I LT O N S TA V E R N M O N D AY, D EC EM BER 1 4 ++MNF KEEP THE GLASS W/ HANGAR 24 @ H A M I LT O N S TA V E R N T U E S D AY, D EC EM BE R 1 5 ++CHICKS FOR BEER W/ THE BR UERY @ THE HIGH DIVE W E D N E SD AY, D EC EMBE R 1 6 ++KEEP THE GLASS NIGHT W/ MISSION @ PLAN 9 ALEHOUSE + + I N T E R G A L A C T I C / S TA R W A R S DAY @ URGE GASTROPUB ++DRINKABOUT!

JANUARY SATU RDAY, JA N U A RY 9 + + 2 N D S AT U R DAY W / B I G S K Y B R E W I N G @ H A M I LT O N S TA V E R N FRIDAY, JA N U A RY 15 + + F I R K I N F R I DAY W / A L E S M I T H WINTER YULESMITH @ H A M I LT O N S SATU RDAY, JA N U A RY 30 ++THE LOST ABBEY NIGHT @ URGE GASTROPUB SATU RDAY, JA N U A RY 30 - SU N DAY JAN U A RY 31 + + R AT E B E E R B E S T A W A R D S C E R E M O N Y ​( S A N TA R O S A , C A )


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Monkey Paw in 2015. Scripps Pier Stout + Lime In Da Coconut were fan favorites from South Park. Cosimo was also tapped to work with Stone’s 24 Carrot Golden Ale collaboration beer along with homebrewer Juli Goldenberg. More cool beers are on the way. Monkey Paw will release Funky Sea Monkey Black Gose, a collaboration with Marin Brewing Co. brewed with squid ink. Caddy Corner Wit from South Park Brewing Co. will be a wit beer with neighborhood persimmons and oranges. Expect to see lots of beer pairing events from Monkey Paw and South Park in 2016, as well. BEST HOMEBREWER IN SAN DIEGO:

Chris Banker Oceanside resident Chris Banker has long been an active member in both Quality Ale and Fermentation Fraternity (QUAFF) and Society of Barley Engineers homebrew clubs. In 2014, he entered a beer that won the prestigious Stone Brewing Company American Homebrewers Association competition. Banker chose the Morales brothers of Tijuana’s Cervecería Insurgente to collaborate, and the beer was brewed at and released by Stone late 2014. The beer’s name? Xocoveza. Well, technically the full, proper name is Chris Banker / Stone / Insurgente Xocoveza Mocha Stout The beer was a runaway hit. The 8% chocolate, cinnamon, nutmeg, chile pepper and Mostra Coffee-infused milk stout invokes the flavors of Mexican hot chocolate. The beer was so popular that Stone re-released Xocoveza in 6 packs and kegs mid-November 2015. Stone Brewing Co. also chose Xocoveza to be one of the three first beers brewed and released by Stone’s new Berlin brewery. Aside from beer, Banker crafts cider, mead and wine and is also a skilled cheesemaker. An engineer by trade, Banker has a small, sophisticated half barrel homebrew setup fashioned from a hollowed out keg that doubles as his cheesemaking setup. A breakdown of this cool setup can be found online @ http:// chrisbanker.com/homebrew.php. BEST TASTING ROOM:

Green Flash & Cellar 3 Readers voted in equal numbers for both

Green Flash tasting rooms. The 300 person capacity tasting room located in the Mira Mesa facility underwent a significant remodel in 2014. The remodel brought a bit more color and personality to the aesthetics, and added a standalone merchandise store, a separate growler fill bar, and stainless 30-tap draught system. Outside, there’s a substantial patio with picnic table seating, string lights, heating, and the Green Flash Gastro Truck serving food. Mid-2015, Green Flash opened the doors of Cellar 3. Housing the brewery’s barrel aging program, there’s an elegant and spacious tasting room designed to showcase the brewery’s more limited & creative beers. Flanders Drive, Oculus Sauvage and Silva Stout are all barrel aged on location and then put on tap and into bottles. Still in its infancy, expect to hear and drink a lot more from Cellar 3 in the upcoming year. Between the two tasting rooms, Green Flash moves 30 ½ barrel kegs a week and nearly 40 cases of beer. The large and open layout of each space allows for frequent events. Over 23 Hoppy Yoga sessions took place last year at the Mira Mesa location alone. In 2015, the brewery will begin a free shuttle service that stops at the Sorrento Valley Coaster Station, Cellar 3 and Green Flash. BEST BEER BAR: Toronado Winner of last year’s Best Tap Rotation category, opinions shifted slightly this year. According to our readers, Toronado is now the Best Beer Bar in San Diego. Rotating about 40 kegs each week, the 56 tap handles of Toronado are frequently pouring the finest beer found on planet earth. The magic of Toronado comes from its versatility. Monday through Friday in the early afternoon, Toronado serves as an embassy for visiting beer dignitaries and a rest stop for local industry. If an out of town brewer is visiting San Diego with time to only visit one bar, it’s usually Toronado. It’s not uncommon to find several brewery sales reps cooling their heels in-between meetings or furiously staring at a laptop/pacing out front on the phone. This quiet, gentle Toronado can be both a productive and deeply therapeutic space.

In the weekday evening hours, North Park gets hungry and thirsty. Neighbors begin to stroll in. The empty seats are filled and the din of chatter dances off the walls. This Toronado is for unwinding with friends after work over chicken wings and a few pints. Friday through Sunday, the energy level increases in step with the volume of the jukebox. Although it might be standing room only on loud, packed weekend night - it’s difficult to not have a good time. Weekend Toronado is for having fun and bumping into friends. With only one modest TV screen that’s usually on mute and notoriously poor reception of cell phone signals, Toronado encourages conversation. Combine that with an outstanding tap list and this 2015 choice for Best Beer Bar becomes clear. BEST BEER RESTAURANT: Urge Urge Gastropub is a thoroughbred beer restaurant. Located in Rancho Bernardo, Urge opened in 2010 and has demonstrated a solid commitment to serving the best beer and food possible - often combining both (see: Sculpin-marinated Chicken Wings). On a regular day, Urge properly maintains 51 taplines that compliment a tasty menu served in generous portions. And on non-regular days? Urge gets crazy. Special events frequently follow a creative theme, serve crazy beers and neat custom glassware. The restaurant celebrated their 5th Anniversary in late August, and breweries Mother Earth, Noble Ale Works, Dogfish Head, Sierra Nevada and AleSmith all created beers especially for the event. AleSmith’s 12% ABV Velvet Speedway Stout was the whale of 2015. Aged for a year in 23-year-old Evan Williams Bourbon Barrels, infused with a rye-whiskey/Madagascar Vanilla bean blend and bourbon barrel-aged cold brew coffee from Mostra, the beer was released for sales late July and sold out instantaneously. Urge throws regular events with similar panache year-round. Sister operations include the wine-centric Barrel Room and restaurant/bottleshop/ flavor emporium Brother’s Provisions - both are also in Rancho Bernardo. Coming up in 2016, the Urge empire will expand into brewing. Urge Gastropub Oceanside is presently under construc-

WESTCOASTERSD.COM | 25


tion, and the 9000+ square foot space will include brewery Mason Ale Works, 41 taps and an extensive bottled beer and whiskey selection. BEST BEERTENDER:

Nate Soroko Two years in a row, West Coaster readers named Nate Soroko as the Best Beertender in San Diego County. Having worked at Liar’s Club, Lost Abbey, Pizza Port Carlsbad and Alpine before settling into his current gigs at Modern Times and Toronado, Nate’s had a front row seat watching the culture of San Diego beer develop and mature. Perhaps no other human has poured more San Diego beer than Nate, and his work ethic, respect and passion for beer and the people behind it are contagious. “I love watching people who love this industry succeed within it.” Nate elaborated, “Watching Fall [Brewing] blow up, AleSmith open their brand new facility, Bobby [Matthews] at Alpine getting a big promotion, Cork & Craft expanding, South Bay getting love and watching 30th Street continue to be the best beer street in America. It’s been a pleasure watching friends and colleagues follow their dreams or soar in their current positions.” BEST HOMEBREW SHOP:

The Homebrewer West Coaster first wrote about The Homebrewer in February of 2011, when owner George Thornton announced he would be opening the shop on 2911 El Cajon Boulevard in North Park. Since opening the doors in 2012, the business has grown to much more than a simple supply store. The goal of The Homebrewer is to be a one-stop shop to get people brewing in a friendly, encouraging and educational environment. Our readers decided that there’s no better place to become a brewer. We asked George why he thought readers chose his store against several other excellent homebrew stores in San Diego. His answer came quickly, “We have the best people in the whole world working for us. Selection, prices, cleanliness, organization... all of that stuff is a piece of cake. Our team makes us awesome.” 2015 saw the opening of Home Brewing

26 | DEC. 15/JAN. 16

Company, which is the small-batch commercial brewery and tasting room located within the store. Things to expect from the Homebrewer in 2016: a fourth anniversary celebration and a tasting room expansion. George is also keen to open a second and third location. “We’re always brainstorming and can’t wait to bring our vision to other parts of the county. We’re already scouring locations.” BEST BEER NEIGHBORHOOD:

North Park Once again, North Park was our reader’s top choice for Best Beer Neighborhood in San Diego County by an overwhelming majority of votes. It’s easy to understand why. The 92104 area added several new beer businesses in the year 2015. Both Barn Brewing and Home Brewing Co. opened across the street from one another, improving a historically sketchy area of El Cajon Boulevard. There’s now six total breweries in North Park, and they had a great year, too. Fall Brewing celebrated a killer first year in business in November, Thorn Street Brewing opened pub Home & Away in Old Town, Poor House has dramatically improved their beer’s quality and Hess Brewing expanded with a new tasting room in Ocean Beach. Off 30th Street, Rip Current Brewing opened their satellite tasting room in 2015 (and then proceeded to be named Best Very Small Brewing Company of the Year at the Great American Beer Festival). Crazee Burger relocated their business to the corner of 30th & Lincoln, adding more draft handles to 30th Street. The rich keep getting richer. Now ingrained into the DNA of the neighborhood, beer is seeping into other facets. Coffee roaster Dark Horse collaborated with New English on a brew for Bine & Vine (see Best Bottleshop), and Folsom Coffee will soon turn on beer taps adjacent to coldbrew coffee taps. Gourmet taco shops such as City Tacos, Tacos Perla serve Tijuana’s Insurgente. Streetcar Merchants serves sweets along with a small but thoughtful selection of local beers. Although North Park’s the obvious choice for Best Beer Neighborhood of 2015, we’re looking forward to additional competition from the above up-and-coming neighborhoods in next year’s poll.

BEST TAP SELECTION & ROTATION:

Hamilton’s Hamilton’s was our reader’s choice for the 2014 Best Beer Bar, swapping categories with Toronado and indicating a shift in our reader’s preferences. It’s a solid choice; even the most discerning beer-tickers can find an excellent, new beer any night of the week at Hammie’s. Unlike other bars, Hamilton’s actively maintains a taplist online http://hamiltonstavern.com/, so one doesn’t have to physically present to witness what’s on the list. At time of press, 15 of the 28 taps are San Diego-based breweries such as Bagby, Hess and Abnormal. 22 of 28 are California breweries, with one tap usually dedicated to Russian River’s Pliny the Elder (an enduringly popular double IPA). Although the emphasis on local beer is evident, the only hard and fast rule is serving quality suds from independent brewers. Big Sky Brewing from Missoula, Montana, Left Hand Brewing from Longmont Colorado were also on tap at time of press. Owner Scot Blair & the hard-working Hamilton’s staff maintain a rigorous cleaning and maintenance schedule for his taps, and the bar’s well-earned reputation means breweries usually send the freshest, tastiest kegs when asked. An extensive bottle selection features both local and international breweries. Hamilton’s organizes and throws legendary events. Each month, Second Saturday hosts a brewery for a tap takeover and free food is cooked up from the kitchen. In December, AleSmith Brewing was hosted and brought Velvet Speedway Stout (see our Best Beer Restaurant of 2015, Urge for more info on this whale), Hawaiian Speedway Stout and Double Hammerhead Speedway Stout along with staple beers Lil Devil and .394 Pale Ale. The complimentary food was holidaythemed with deconstructed shepherd's pie casserole, beer-braised pulled turkey and duck. During football season, each Monday there’s a keep-the-pint night and each Friday there’s featured brewery & cask. When it comes to serving beer, Hamilton’s is at an elite level few other bars match. BEST BEER FESTIVAL:

San Diego Brewers


Guild Fest Two years in a row, our readers have named San Diego Beer Week’s Guild Festival as the best beer fest in the land. An official production of the Brewers Guild, the two day event once again took place on the Port Pavilion cruise ship terminal located on Broadway Pier. Known colloquially as Guildfest, the festival serves as a state of the union for San Diego Beer. With 115 breweries and counting, this is an excellent way to try some of the newest beer talent in town as well as sample from more established breweries. A little known fact: 2015 was the 13th Anniversary of Guild Fest. From modest beginnings at the World Beat Center with a handful of breweries, this festival has grown significantly. 2015 was the most polished incarnation yet. Over 1,100 people attended the Friday night VIP session, which featured not only unlimited beer tasting but also food. The following day, 3,200 humans packed the pier. Attendees from as far away as England, Norway, Spain and Switzerland. BEST BOTTLESHOP:

Bine & Vine What does it take to have the best bottleshop in San Diego county? “We store all of our beer correctly. No direct light hitting the bottles and everything’s chilled,” explains Bine and Vine’s owner Bachoua. “We have a very manageable amount of beer (650 bottles) in-stock, so nothing

ever gets old or out of code.” He continues, “Our staff is also extremely knowledgeable about beer styles and are 100% honest when asked questions.” Prior to opening Bine & Vine in 2011, Geoi and his family owned and worked at South Bay Drugs off Palm Avenue in Imperial Beach. Off the beaten beer path, the liquor store’s impressive craft selection made it a destination nevertheless. At what point does a liquor store become a bottle shop? When South Bay Drugs shuttered and Bine and Vine opened on Adams Avenue in Normal Heights is the best case-study we’ve seen. In 2015, Bine & Vine celebrated their 4th Anniversary by teaming up with New English Adams Avenue Imperial Porter. Brewed with beans from Uptown’s coffee roaster de jour Dark Horse Coffee, New English “We’re extremely proud on how the beer came out. It’s an ‘Imperial English-style Coffee Porter’ with a focus on balance” Bine & Vine looks forward to a prosperous 5th year in business. When asked about his plans for the new year, Geoi replies: “Big plans are in-store for 2016, indeed. I can't say much at this moment but it'll fulfill a big need in Normal Heights.” BEST NEW BEER SPOT:

Second Chance Brewing Co. West Coaster was excited to break the news late 2014 that Marty Mendiola was going to open his own brewery. An

INDUSTRY NIGHT

(BEER, BAR, & RESTAURANT INDUSTRY)

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exceedingly talented brewer, during his career Marty has earned six World Beer Cup awards and ten Great American Beer Festival medals for his beers. Together with colleague/former Rock Bottom GM Curtis Hawes and wife Virginia Morrison, the trio founded Second Chance Beer Company in 2015. Second Chance opened to the public in September. “That first day we opened, at 3:40pm, butterflies in our stomachs, wondering if anyone would show,” recalls Virginia. “Sitting at my desk, I looked up and saw a parade of our corporate neighbors walking towards us from all directions. We built it, and they were coming!” A former San Diego Brewers Guild president, Marty’s worked hard to enhance the brand of San Diego beer with a quiet humility that’s earned him a tremendous amount of respect over the years. Although a brand new brewery, the beer is excellent. Seize the Day IPA is modest by San Diego standards at 6.5% and 65 IBUs, but it’s a hoppy, sessionable West Coast style IPA that has been well received. Tabula Rasa is a roasty, dry porter that clocks in at 6.2%, and the Blonde is a clean, balanced 5% ale. Second Chance opened late in 2015, and is just getting warmed up. All signs point to the brewery becoming the next “it” producer of beer in San Diego. West Coaster readers obviously concur, naming this spot is the Best New Beer Spot in the entire county. Keep an eye on this one in 2016! •


P L AT E S & P I N T S

Everyday I’m Trufflin’ BY B R A NDON HERNÁNDEZ

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omehow, I’d never heard of Andrea. It’s possible that you haven’t either. But after a San Diego Beer Week campaign that saw her collaborate with such big name venues as Gordon Biersch, Mike Hess Brewing, K&B Wine Cellars, Monkey Paw and South Park Brewing, loads of craft beer enthusiasts are now familiar not only with her name, but with her confectionery handiwork as the namesake sweets maven behind local business, Andrea’s Truffles. It’s fitting she should collaborate with craft brewers. It’s their entrepreneurial spirit that partially inspired her to start her own business. “I graduated from the California Culinary Academy in 1999, but left the biz in 2006 to have a normal life,” Andrea recalls with a chuckle. “But when I revamped my truffle recipe, it was something everyone seemed to want. It seemed like everyone was starting their own business. It was such a great time and awesome vibe, so I just went for it.”

Her first and staunchest supporters early on were Hanis Cavin and Sara Stroud, the co-owner couple behind the Carnitas’ Snack Shack chain. Eateries that champion craft beer as passionately as they do pork in all its delicious forms, the provided Andrea a nice introduction and indoctrination into the flavorful ales being brewed throughout San Diego. The symbiosis that could be attained between those beers and her sweets fast became obvious. “When I first started trufflin’, I spend a lot of time at Carnitas’ Snack Shack in North Park. Different brewers were always in and out of there. Hanis would always give them a truffle and a new relationship would begin,” says Andrea. “When they got their beer-and-wine license, Hanis handed me two bottles of Green

28 | DEC. 15/JAN. 16

Flash Double Stout to make truffles with. After that, it was all over…in a good way. There is such a sense of community with my beer-centric pals, so much support and love.”

From Valentine’s Day beer-and-truffle pairings at Mike Hess Brewing in North Park to a Truffles On Tap pairing series for The Patio Restaurant Group to custom truffles built around the flavor profiles of specific beers, she is like a sugar-fueled whirlwind swirling all over San Diego County. Andrea is wild about all of her craft beer collaborators, but says her latest source of pride and joy is a carrot cake truffle commissioned by beer bar baron Scot Blair to pair with a beer his brewpub, Monkey Paw, had a hand in producing with Escondido’s Stone Brewing Co. and awardwinning local homebrewer Juli Goldenberg called 24 Carrot Golden Ale. A Belgian strong ale brewed with lactose, carrot juice, raisins and spices, it was billed as carrot cake in a glass. The truffle’s white chocolate coating creates a creamy, buttery component to mirror the cream cheese frosting elements of the beer while actual carrot cake, cinnamon, ginger and raisins take care of the rest. It’s a tasty example of Andrea’s creativity and ability to step up to even the most challenging and outlandish of beers. A trio of holiday-ready recipes (including the one for those carrot cake truffles) are the gift of this generous dessertier this yuletide season. Further evidence of her giving nature will be provided on December 11 at the newly debuted AleSmith Brewing Co. tasting room in Miramar when her specially crafted gingerbread truffles are paired with AleSmith Noël, a traditional Belgian-style Christmas ale brewed to support the Beer to the Rescue anti-lupus fundraising campaign. Consider them sweets from the sweet.


push chunks of the cake into the chocolate. Cover snugly with plastic wrap and refrigerate overnight.

Basic Chocolate Truffles Yield: 16 truffles • • • •

16 oz. heavy cream, room temperature 8 oz. semisweet chocolate 2 oz. unsalted butter, cubed 16 oz. dark chocolate (preferably 70% cacao)

Mix the cream and semisweet chocolate in the top vessel of a double boiler over low heat. When the chocolate is almost melted, turn off the heat and whisk until completely incorporated. Whisk the butter into the mixture, several cubes at a time. When the ingredients are completely incorporated, pour the chocolate into a foil pan lined with plastic. Place the pan in the refrigerator and let cool for at least 12 hours. Remove the pan from the refrigerator and cut the chocolate into squares or use a ball-scooper to dole into equal-sized segments. Melt the dark chocolate in the top vessel of a double boiler over low heat. When the chocolate reaches 80 degrees Fahrenheit, maintain that temperature, being sure not to overheat it. One at a time, dip the truffles in the chocolate to coat then place on a Sil-Pat lined sheet pan to cool and set. Serve.

Carrot Cake Truffles

(A.K.A. “ Blair-rot Cake”)

Yield: 50 truffles

PAIRED WITH JULI GOLDENBERG / MONKEY PAW / STONE 24 CARROT GOLDEN ALE • • • • • • • • • • • •

20 oz. white chocolate (preferably Callebout) 8 oz. cream cheese, softened 3 Tbsp heavy cream 1 tsp ground ginger 1 tsp pure vanilla extract pinch kosher salt 1 Tbsp plus pinch ground cinnamon prepared carrot cake (preferably produced using Betty Crocker’s carrot cake recipe), cut into chunks 1 lb. white chocolate, for coating 1 cup raisins (optional) 1 cup walnuts (optional) sea salt flakes (optional)

In a large stainless steel bowl, combine 20 oz. of white chocolate with the cream cheese, heavy cream, ginger, vanilla, salt and 1 tablespoon of the cinnamon. Transfer the mixture to the top vessel of a double boiler over low heat and stir occasionally until the ingredients are completely incorporated. Remove from heat and transfer the mixture to a sheet pan lined with parchment paper. Spread the mixture into an even layer, then gently

Remove the pan from the refrigerator. Remove the plastic wrap then invert the chocolate-coated cake onto a Sil-Pat-lined baking sheet with a one-inch lip. In the top vessel of a double boiler, heat half the remaining white chocolate and cinnamon. When the mixture is melted, turn off the heat and stir in the rest of the chocolate. When the mixture is smooth and lukewarm, drizzle the white chocolate over the carrot cake or cut the cake into equal-sized square portions and dip in the melted white chocolate, one at a time, returning each truffle to the pan to cool once coated. Garnish with raisins, walnuts and sea salt, and serve.

Andrea’s Tricks to Trufflin’ Whatever liquid you add to your melted chocolate, cream and butter mixture (i.e., stout, liquor), make sure you are taking the same amount of heavy cream. You do not want a runny mixture. While cooking a stout down to thicken before incorporating into the chocolate mixture, add a little brown sugar. And don’t be afraid to cook the stout down to an almost tar-like consistency. A 64-ounce growler of beer should reduce into no more than 3 or 4 ounces of liquid. When adding it to your chocolate mixture, add a little at a time. This way it won’t clump up. If you don’t have a thermometer, a good way of tell if the chocolate is the proper temperature is if it is warm like a the serving temperature for a baby’s bottle.

Vanilla Hazelnuts Yield: 14 ounces • • • •

8 oz. granulated sugar 1 tsp pure vanilla extract pinch salt (preferably from La Jolla Salt Co.) 14 oz. blanched hazelnuts, whole or pieces

Mix the sugar, vanilla and salt together in a sauté pan over medium heat. When the mixture is halfway melted, stir in the nuts and continue stirring until the mixture takes on a golden-brown color and there is a shiny gloss over the nuts. Remove from heat and spread the mixture over a sheet pan lined with parchment paper. Let cool. Serve or transfer the nuts to an airtight container for storage. •

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W

ith mergers, million and billion dollar acquisitions and an ever expanding market share it’s hard to believe, but craft beer, on the whole, is an industry full of under dogs. In early December The Brewers Association reported their database as reaching 4,144 active breweries nationally. These numbers sound impressive when compared to the previous historical high of 4,131 active breweries recorded by The Internal Revenue Department in 1873. The story this comparison does not tell, however, is that of the reality of comparisons to the current market share, as well as comparisons of consumer groups. Market saturation and bubbles bursting will not magically happen as the number of craft breweries continues to climb.

THE DOCTOR’S OFFICE M o r i s e G u s m a o a n d J o e l Tu b a o

According to The US Census the population of our nation in 1871 was 38,558,371; currently the nation’s population stands at approximately 326,165,909. That’s a population increase of over 800%, and if population dictates the amount of breweries, and for our purposes let’s presume that indeed it does, then our great nation could stand to handle about 32,000 beer breweries. Moreover, in terms of market share, those 4,000+ craft beer breweries constitute only 11% of all beer sold according to The Brewer’s Association. Compare these numbers to imports with a 19% share of the market and domestic macro beer with an 70% share, it is clear to see that the 4,131 historical high is an arbitrary measuring stick. With more than 100 breweries in San Diego to service over 150 neighborhoods in San Diego County with a populace in excess of 1.3 million people, it would appear that San Diego is a living example of how beer communities could grow nationally. It is hard to believe, however, given these numbers, that there are regions in San Diego County where there were, until recently, no breweries to service local craft beer enthusiasts. Novo Brazil is the only operational brewery in Eastlake, a community in East Chula Vista. Border X founded off The 905 Freeway near San Ysidro B Y G O N ZA L O Q U I N T E R O and now housed in Logan Heights was the only option in San Ysidro, and is 1 of 2 tasting rooms in Barrio Logan recently joined by Vista’s Iron Fist satellite operation.

UNDERDOGS

I visited Border X in Barrio Logan and spoke with co-founders and brothers Marcel and Martin Favala in their Barrio Logan tasting room.

MARCEL: When we started across the street, we created a synergy with La Bodega Art Gallery with they're our, or beer, and food cooked in house - a concept that was embraced by the community. That synergy needed to continue so we invested in a kitchen and the art space. We host art shows in the annex and community events on the back patio. We haven’t charged a commission, instead we give a showcase to the artists involved. MARTIN:

Art enhances the experience of the beer drinkers.

The beer drinkers provide an enhanced experience and audience for the artists. It’s an interaction that breeds an appreciation. There are costs or time, labor, and money hosting these events, but those costs are outweighed by the growth of the community at these events.

MARCEL: It used to be just me and my brother brewing beer, after our professional day jobs, into the late hours of the night. Our whole thing with building “Border X” is our identity of being cross border, that third nation. We were close to the border, catering to people of two worlds. We grew up in Mexico and in the US There’s no assimilation, we are of two worlds. We soon saw, however that we weren’t just embraced by people like us, but that our brand was welcomed by people from all walks of life. We were invited to pour our beers at an art gallery in Logan Heights, shared our story and our brand and saw it all resonate with people in the community. World-renowned muralist and designer David Reyes helped us to develop our logo - a piece that celebrates our heritage, beer, and the community. When we moved to the neighborhood we became a part of the Logan community by providing a unique space, the art community

WESTCOASTERSD.COM | 31


by providing art space, and the beer community with collaborations from the likes of our neighbors at Monkey Paw. We were embraced by them all. Coming to Logan Heights was an opportunity that had a very small window, but when luck meets preparedness you find opportunity. There’s the discussion of gentrification in our community, but we are practicing “GENTE-fication” Latino leaders, Latino business owners, preserving our community’s culture and adding to it.

S

outheast of Downtown San Diego lies Eastlake, in East Chula Vista. Overall, has a median (according to Census 2015) household income of $102,994, which is 74% higher than that of the San Diego Metro area of $59,133. West Coaster San Diego visited Novo Brazil, Eastlake’s only brewery, and spoke with co-founders Morise Gusmao (who also serves as GM) and Joel Tubao about their newest venture. Walking in to Novo you would never guess they were under dogs, what with 10 x 50 barrel fermenters, 4 x 100 barrel fermenters, 2 x 25 barrels as well as 25 barrel brewhouse, 2 brewers, 2 cell​a ​r men, a bar staff of five and 2 co-founders unafraid to roll up their sleeves.

WC:

What’s new at Novo?

Morise: Beers! Our beers have really evolved over the last few months. We received some good reviews, some harsh reviews (perhaps harshens than we deserved) but we have listened and it really shows in the beer.

JOEL:

According to The San Diego Union Tribune we have been

rated as The 3rd Favorite Local Craft Beer Tasting room behind Stone and Ballast Point. When you come in you can see the beers being brewed, where we ferment them, we are being aggressive with our pilot beer program as well as R&D beers.

MORISE:

In fact we want to give local home brewers “a shot at the taps” with our pilot system where their beer could be available on draft here at the brewery!

JOEL: We want to be welcoming to the community; brewing often starts in the garage, we appreciate the creativity and dynamics this involves. WC:

What are some misconceptions about Novo?

MORISE:

These misconceptions that we are somehow a part of InBev or AmBev are unfounded and fueled by some misinformation, or perhaps misunderstood information previously published in this magazine.

JOEL: We are not associated with InBev or AmBev. We are not AmBev. If we were than we would not have had to work so hard with our limited budget to accomplish what you see here. We have had to answer to our guests in an effort to clarify this misconception, but interacting with guests and telling them our story has been great, sharing our start up story. Granted we are little bigger than most. MORISE:

It is very difficult to do business in Brazil. It is too damn hard to grow there, we want to stay in the beer business and figured what better place to be than the mecca of craft beer: San Diego.

JOEL: In building the brewery, almost 95% of our equipment is Brazilian made. Some of our partners are marketers in all 50 states. Morise owned and operated his own brewery “Norden” in Brazil. Another of our partners owned “Walls” which was bought by AmBev, but he disconnected from the brewery and is here now. There is no ownership of Novo by AmBev. WC:

What are you trying to accomplish in Eastlake?

MORISE:

We had all the hurdles of every other start up, plus negativity and misconceptions to overcome. Time heals all wounds. Experience explains itself. We are for real. We are here to stay. Here to grow. With our size and quality we will be able to leverage our growth very quickly.

WC:

What does the future look like for Novo?

JOEL: We are in the final stages of opening a tasting room near 8th and National City Blvd. in National City. It will be a tasting room with a public market concept along the newly renovated 8th St. corridor in one of San Diego’s oldest neighborhoods that currently has zero breweries servicing the entire city. MORISE:

The South Bay. This is my home. I have lived here for many years. My daughters were born here. We started our business here.

JOEL: Chula Vista as a government has been very helpful. Moreover, some specific key government officials have been especially helpful, some of whom are home brewers themselves. •


Q & A

TWO BREWMASTERS

ED O’SULLIVAN

O’SULLIVAN BROS. BREWING CO.

Having seen the undeniable impact and growth of the local brewing industry, local colleges have developed craft beer curriculums covering the science and business of opening a brewery. The first to do so was the University of California, San Diego with the UCSD Extension Brewing Certificate program, and the first graduate to open his own brewery was Ed O’Sullivan with the 2014 debut of O’Sullivan Bros. Brewing Company in Scripps Ranch. A year into the business of brewing, O’Sullivan has put much of his instructors’ teachings to use and even joined the faculty fold. We dropped in on him to find out more about the program and what it—and his brewery—have to offer the beer curious masses. How was the UCSD program helpful in founding and operating your brewery?

Ed O’Sullivan: I think we’re the ultimate experiment because we studied under the masters of the craft and implemented what was taught in the program. I mean, I was a sponge for knowledge and we were quite literal in putting things in place that they recommended. I didn’t have commercial brewing experience coming into the program, so it was extremely helpful to have the advice and counsel of experts who could assist me in the planning, construction and operational start-up phases of the brewery. As a molecular biologist, I was able to understand a lot of science behind brewing and fermentation, but I had no experience with HVAC, filtration, PLC controls, tanks and pressures, CIP, cleaning chemicals and so on. But the feedback I got was very relevant and succinct. I put everything I learned into practice from the

layout of the brewery to our brewing fermentation equipment to our lab, quality control program and more. Our beer is being well received and, after just nine months of operation, we were awarded two silver medals at this summer’s San Diego International Beer Competition. I owe a lot of our success to what the instructors passed on. Who were some of the instructors you learned from?

EOS: The cool thing is that the instructors I learned from were Mitch Steele (brewmaster, Stone Brewing Co.), Lee Chase (brewmaster, Automatic Brewing Co.), Chris White (owner, White Labs), Gwen Conley (QA director, Port Brewing/The Lost Abbey/The Hop Concept), Peter Zien (brewmaster, AleSmith Brewing Co.), Yuseff Cherney (brewmaster, Ballast Point Brewing & Spirits), Arlan Arnsten (former sales VP, Stone), Tomme Arthur (director of brewery operations, Port/Lost Abbey/Hop Concept), Patrick Rue (brewmaster, The Bruery), Matt Brynildson (brewmaster, Firestone Walker Brewing Co.) and a host of other great instructors. I remember Yuseff telling me, “It’s not fair. It took me 20 years to figure some of this stuff out and you guys are getting it

ED

ERIK


all in a few months.” I bristle with pride whenever I get a visit from one of the instructors.

select few. So, we are seriously looking at ways we can expand to keep up with growing demand.

And now you’re one of those instructors, right?

ERIK JENSEN

EOS: After I got the brewery up and running, the folks at UCSD asked me if I might be interested in teaching a class based on my experiences building a new brewery. Now I teach a class called The Brewery Start Up, which is one segment of a three-part class called The Business of Craft Beer. Peter Zien and Candace Moon (the Craft Beer Attorney) teach the other two segments. It seems like the program has now gone full-circle. Who are some other graduates of note from the program? EOS: You’ll see a lot of UCSD brewing graduates at many of the larger local breweries. Ballast Point, Stone and The Lost Abbey scooped up a lot of my classmates. O’Sullivan Bros. has also been fortunate to attract a number of graduates of the program. Currently, four out of six of us either graduated or are in the process of completing their Professional Brewers Certificate at the brewery today. We’ve been hosting interns from the program as well. We are on our third at the moment. I think our brewery tends to be attractive to graduates, especially if they are technical or science-oriented (aka, beer nerds). We not only have the brewery, but the lab with a bunch of equipment for testing and experimenting. We also have seven fermenters, so we can make a lot of different beers and keep everyone’s interest piqued for new brews, so there’s something for everyone. What’s new with O’Sullivan Bros. and what’s next for the business? EOS: We recently finished our first year. It was a heck of a year and the result was 16 new beers, two silver medals, 60-plus retailers and a bunch of great tasting room customers. We also released our first lager, a nice California common called Steady Lad, that’s about to be followed by a new Bohemian Pilsner called Tooraloo (Irish lullaby). The brewery is nearing its maximum capacity and at our current size we’re only able to supply a

GREEN FLASH BREWING CO. When news broke about Chuck Silva resigning from Green Flash Brewing Company, most focused on the Mira Mesabased business’ long-time brewmaster’s future. Meanwhile, the company shifted its attention to finding his replacement, which didn’t take long; the company promoted former head brewer Erik Jensen to the position of brewmaster. Both Green Flash and Silva are pleased with the move, and highly confident in Jensen’s ability to step in and fill some very big brewer’s boots. Despite being busy adjusting to his new role—including ordering an entire brew system for Green Flash’s upcoming East Coast brewery in Virginia Beach, Virginia—he took some time to answer questions about his past, present and bright, flashy future. Has it been your aspiration to become a brewmaster? Erik Jensen: It’s not a new role for me. I’ve been the brewmaster at a couple of smaller breweries where I had recipe control, so this is just a new chapter for me on a much larger scale. Tell us about your career up to this point? EJ: I received a certificate in Intensive Brewing Science from the American Brewers Guild under professor Michael Lewis in 1994. That led me to Golden Pacific Brewing Company in Berkeley, where I worked for a couple of years as a brewer and supervisor. From there, I moved on to Karl Strauss Brewing Company in 1996, where I was head brewer until 2002. I went on to a couple of stints at brewpubs between 2003 and 2011, where I was the brewmaster and recipe developer. I have been with Green Flash since February of 2012, first as head brewer and now as brewmaster. Silva left rather suddenly. Take us through the emotions of the day he resigned and you were promoted?

EJ: I’ve been in the role of running Green Flash for nearly four years now, so there was no great shock in continuing to do that. When Chuck announced his resignation, our CEO and founder, Mike Hinkley, came to me within the hour and offered me the role of brewmaster. It was very flattering that he had such confidence in my abilities that it wasn’t even a question for him. What does the role of brewmaster entail? EJ: I am responsible for all day-to-day operations at Green Flash Brewing, including our main facility in Mira Mesa and Cellar 3 in Poway. My first big project is to design and build our new brewery in Virginia Beach, which we plan to have in production by next summer. I am also working on refining our new products for 2016. We are also developing a brewing lab to help us investigate our processes and ensure that everything we do is geared towards the highest quality beer we can make. Passions of mine are digging into the daily operations, developing brewers and making our processes as good as they can be. Are there any beers you hope to conceptualize? EJ: I’d love to make a fruity, juicy, hoppy wheat bee that’s lower in alcohol and hop-bursted or made using our new hopback…or both. I’d also like to experiment with kettle-soured beers. I love the low-alcohol/high-flavor that kettle-soured beers are known for. Green Flash also has a huge opportunity with our barrel-aged Cellar 3 brand which I hope to expand on. I am also excited to work with Shawn McIlhenney of Alpine Beer Co. to continue their great tradition of hoppy beers. Any parting thoughts? EJ: Green Flash owes Chuck Silva a great debt. We wouldn’t be the brewery that we are today without him, and we wish him great success with his new venture. That said, we are looking forward to a new era at Green Flash. I’m really lucky to have the dedicated and talented brewers that we have on our staff. It’s going to make my new role that much easier. •

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RI DING A GROGGY, FANCY HORSE IN BUDAPE ST By Johnny Caito

During a recent trip to Hungary, I got my teeth kicked in by The Groggy Fancy Horse, took a whirl with Bunny Hop, and explored the thriving craft beer scene in Budapest. If you think traveling to Hungary will get you nothing but lagers, pilsners, and mediocre beer, you need to pull your head out from the sand and rethink your future beer travels. I was no different; I had experienced some of the legendary beers in the masterful beer nations like Germany and the Czech Republic, so my expectations about consuming a world class beverage further east into Europe was quite low. Nothing will top Bamberg, Munich or Prague, I thought. No chance! Some cool architecture? Yep. I knew I would get that. Lots of paprika-spiced goulash? Check. That was expected. A craft beer scene that is making its way through the narrow streets of Budapest like a Mad Truck on a mission to introduce different parts of Europe to the world of hoppy beers and American style ales? Nope. Did not see that one coming. I did a bit of research prior to my travels and found that there was a place called Csupor that was just around the corner from my apartment. I decided it was worth a shot, so I stopped in on my first night in the city. The front room was about the size of my kitchen at home, and the narrow and steep stairway that circled up to another very small room creaked, while the sounds of the flushing toilet directly above made it sound like the entire commode was ready to break through the ceiling at any time. No worries, I’m not here to live the Ritz Carlton type of beer life. I’m here to hopefully discover a worthy beer that can be my go-to for the week. At Cuspor there were two visible taps, one being Bunny Hop and the second was Tantorgo ParIPA (the word ‘paripa’ means ‘horse’ in Hungarian, so it translates to The Fancy Groggy Horse). I was greeted by a slim, young-looking guy named Marton, who turned out to be the co-owner and head brewer of this little hole-in-the-wall establishment. The two silver taps stared me in the face and since this wasn’t exactly a lineup of brews that would rival that of Hamilton’s or Pizza Port, I closed my eyes, mentally flipped a coin and chose one. I opted for Bunny Hop; a Hungarian brewed American Pale Ale. Here we go. An APA more than 6,000 miles from the California coast? I had my doubts. I assumed it would be more like a traditional lager that was heavily hopped. It poured a deep golden color, smelled nice, and good mother of beer-brewing god, these Hungarians weren’t messing around. It tasted fantastic. The slight maple syrup that had been added to the recipe gave it a nice sweetness, but was balanced out perfectly by the Citra hops. Thank you, may I have another?! Up next was the Tantorgo ParIPA. The ol’ Groggy Fancy Horse definitely kicked my teeth in, in a very good way. 85.6 IBUs that comes in at 6.5% abv and features American Amarillo and Citra Hops. Get out of town, you crazy Hungarians. Where the heck have you guys been hiding, and why have I not heard about Budapest being this beautiful land of friendly people, amazing sites, and some incredibly

36 | DEC. 15/JAN. 16


delicious craft beers? There was no need at the time to question this surprising revelation. I was smack dab in the middle of a craft beer revolution in Hungary, and I was damn near the very epicenter of it all. Throughout the rest of the week, I made it back to Csupor on a number of occasions and had lots of great conversations with co-owner, Rick Goosens. According to Rick, a meeting of the minds that consisted of heavy consumption amongst a trio of friends that included himself, Marton Csupor, and Adam Zahoran resulted in them deciding to quit their day jobs and form the bar/brewery named Csupor. Inspired by the ‘gypsy brewing’ approach by breweries such as Mikkeller, which allows them to buy the ingredients needed for a batch and then rent out fermentation space, their production has grown upwards of 2,100 gallons per month. However, there’s much bigger plans in the future as they look to eventually expand in the next few years to 31,000 gallons, and a fully operational brewery and restaurant. “The end is far from being in sight,” said Goosens. “We are just getting on a roll, and I’m excited to see what the future will bring us. We will do what we can to be a part of it, or to shape it the way we see fit.” Friendly conversation and helpful Hungarians led me to a string of other stellar beer establishments that are dotted throughout the city; one of them being Csak a jo sor (Only Good Beer). The small bottle shop and tap room has been importing and selling international beers for years, and included a few random bottles from San Diego breweries like Port Brewing and AleSmith. Big beers, small beers, light beers, dark beers. This place has it all, and by day number two I had completely found my happy place. It would not be a week of watered down lagers, and a never-ending quest for a first-class brew. I was surrounded by great beer. In fact, there was no escape from it—even if the hot mineral baths of Budapest soaked too far into my head, causing me to make some irrational decision like ordering a soda or something. I was floating down a lazy river of barley and hops, and there was no looking back. Spread throughout the city are places like Legfelsobb Beerosag; a great brewpub located next to the Dohany Street Synagogue that features about twenty taps of pilsners, lagers, IPAs, American Pale Ales and more. Then there were places like Legenda Sorfozde Pub pouring a respectable IPA called Jokerface, a delicious Bamberg style smoked beer, and a number of other craft brews. Within no time at all, it seemed like finding a stellar beverage in the city was about as easy to find as a good bowl of

goulash, or some architectural wonder that would make your jaw drop. Even better, the people of Budapest have been very accepting of the hoppier beers that have broken from the long time traditions. No matter what part of the city I found myself, there was a watering hole full of locals excited about this new craft beer culture, and eager to share their experiences, tastes, and thoughts on the young movement. “It’s not about getting drunk,” said Csupor co-owner, Rick Goosens, when asked about the craft beer culture in Budapest. “It’s about tasting and talking with your friends. People definitely like the craft beer scene more because it distances itself from the normal pub culture ridden with vodka, palinka, and drunk people. In most craft beer pubs, there are more conversations, more friendships, and it’s a great community to be a part of.” We also talked about the camaraderie that exists here in San Diego between the different breweries and brewers, and I quickly discovered that things appear to be quite similar in Budapest. “All the best breweries in Budapest and Hungary are all friends, with the same goal; to make people drink craft beers.” Never did I expect to feel the presence and influence of the American West Coast brewing industry so far from the coast of California, but it’s there, and it’s strong. Places like Hopfanatic, located within a short walk from the very center of the city even feature a wall that has been painted with the American flag, with the words ‘American Pale Ale’ bordering it. It gave me a great sense of pride that our nation, which had historically been known for producing some piss-tasting, piss-poor beer, now stands at the peak of the craft beer movement. Visits to other hot-spots such as Elestzo, which is a little bit further from the city-center are well worth the visit, Neked czak Dezso, and Felni Sorbizstro will take you into a beer euphoria that you never knew existed so far from our own backyards. One thing is for sure, countries such as Germany, the Czech Republic, and Belgium better take note. These historically famous brewing masters, with their deep-rooted tradition in their traditional styles could be at a crossroads. Do they choose tradition over innovation? It will be an exciting next few years for the people of Budapest, and for those travelers that visit to discover a diamond-in-the-rough city still somewhat off the beaten path. After seven days, it was tough leaving this land of beauty and beers, but I have no doubt that my travels will one day reintroduce me to the city that straddles the Danube. I look forward to the day when I can return to the city and find that the guys of Csupor and other breweries have maintained their ‘to hell with the haters’ attitude. With that, I say egeszegedre! (one of the most difficult ways on the planet to say ‘cheers’). •

WESTCOASTERSD.COM | 37


18 CRAFT BEERS ON TAP


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INTO THE BREW

THE

TIPP I N G

POINT If you pay enough attention

to the beer industry that you regularly read West Coaster, you already know that we live in interesting times. The recent billion-dollar acquisition of Ballast Point by Constellation Brands got me thinking about how the beer industry got to where we are now, and how the events of today will affect where it goes from here. It's clear that the beer-scape of San Diego would not be what it is today if it were not for Ballast Point and Home Brew Mart. How their sale will affect the industry going forward will have to be seen but you can bet that they are going to continue to put San Diego on the map for years to come. History is littered with the crushed cans and broken bottles of breweries past. Dreams were born, fostered to maturity, sold, or died. Some of those dreams be-

came the dreams of others, and generations have stewarded the brands that have been passed down to us by our predecessors. The amount of closed breweries in the US alone is staggering when you consider that there were a high of over 4,000 breweries operating in the country in 1873. By the late

Firest one W a l k e r ’s A $15 brewh millio n exp ouse, ansio pictu n is d red in ue in 2012. 2017.

BY SA M T IE RNE

Y

1970s there were only 89 breweries left. Many of those 89 are also gone now, but have been replaced by about 4,000 new breweries, getting us all the way back to where we were at our previous 1873 peak — albeit with a much larger population now. And there is no end in sight. Sometimes you have to wonder why it happened at all. Why did American beer evolve to where it is today? There was a series of formative developments that put us on the current path. Prohibition killed off much of the brewing industry in the 1920s, which lead to a more monolithic industry heading into the middle of the 20th century, just in time for omnipresent massmarketing and a new industrial food system which would further consolidate the industry

WESTCOASTERSD.COM | 41


to a small amount of producers competing with a very narrow range of products. It was out of these dark times that “light/lite” beer was born. Starting in the 1970s and 80s, the pendulum started to swing the other way, with breweries like Anchor, New Albion, and Sierra Nevada starting to brew pale ales with C a s c a d e hops. This model would go on to define the basic DNA of most of what we now commonly know as American craft beer. Cascade had been kicking around the USDA hop breeding program for a couple of decades before finally being pushed into commercial production by Coors, only to be dumped several years later for being too different than the European aroma hops it was meant to replace. Cascade was not inevitable—it could have just as easily been passed over for another variety by hop breeders or by Coors when they finally committed to a new variety to grow domestically. That basic elemental riff of pale ale hopped with Cascade would go on to inspire nearly every brewery in the country. You can still taste a little Liberty Ale in Sculpin if you drink deeply.

Many would call them a “craft brewer” much like us. Maybe my experience has been colored by the positive nature of our new relationship, but I know that the craft beer cat is now out of the bag and down at the pub drinking a pint of IPA. The truly large breweries play a different game than Duvel, or even Boston Beer, not to mention the thousands of small breweries now focusing on serving their burgeoning local markets. Their push into the craft segment is about diversifying their portfolios and mitigating risk. Craft beer will likely top out much higher than its current percentage of the market, and they want a piece of that in the face of the inevitable slide of their flagship light beer brands. Big breweries get that big because they are very good at what they do, and though large companies are slower to change, change they will. As long as we as consumers keep demanding a variety of flavorful, interesting beers, they will find ways to deliver them, either through more buyouts or continued in-house brand development.

IF CONS TELLA TION, ABI, O R MILLE RCOO RS WA N T TO PROD UCE B EER T H AT TA S T E S GREA T TO B EER GEEK S, IS T H AT SUCH A BAD THING ?

A generation after the original spark that has launched thousands of IPAs, we've been through a lot. A whole new group of brewers started and became the new regional players, some going national, and more recently, some being acquired by the very same large breweries that we were all supposedly raging against when we got into this game. In my nearly five years with Firestone Walker, I have seen us grow from just under 100k barrels of annual production to just under 300k. And I've been through the experience of the all-company meeting in which your company's owners tell you that you are now part of something bigger, something more than just their dream, that you have had the opportunity to share in. I don't believe in much of the doom and gloom that others see in brewery buy-outs. Sure, you might point out that Firestone Walker is now partnered with Duvel Moortgat, a relatively small brewery itself, all things considered; it’s a brewery that has a track record of producing a wide range of unique and flavorful beers.

42 | DEC. 15/JAN. 16

If Constellation, ABI, or MillerCoors want to produce beer that tastes great to beer geeks, is that such a bad thing? Did you buy Bourbon County Stout on Black Friday? I know, why did it have to be at the expense of your local favorite? Drinkers demanded flavorful, unique, and interesting beers, and small brewers around the country came into being to fulfill that need. Part of the allure of beer is that you can be a part of it—a part of something that at least feels real. Do we lose that when our favorite breweries are absorbed into the machine that failed to deliver on our demands for so many years? Ballast Point is at the very core of what it means to live and love beer in San Diego. Whether that remains your truth going forward is a personal decision that only you can make. •

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Chef's pairing w / @secondchancebee r b e g i n s w/ Sweet Potato B i s q u e w / Tabu la Rasa Por te r

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T hat long lin e you 're s e e ing is fo r these babies f r om Che f MacLaggan of @ballastpointbrewing w i t h h i s grilled fennel, mustar d g r e e n s , se a red scallop, hon e y a nd barre l aged caviar, po r t w ine + smoked sea sa lt

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18 CRAFT BEERS ON TAP

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@whatsondraft 52 | DEC. 15/JAN. 16


South Bay Liquor South San Diego’s largest craft beer store supplying you with the finest craft beer on the market! Hours: 8am-Midnight | Everyday Friend us!

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CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

2015 Birch Rd. www.TacosAndTarros.com 18. TASTE AND THIRST 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 19. THE FIELD IRISH PUB & RESTAURANT 544 5th Ave. | 619.232.9840 www.TheField.com 20. THE HOPPING PIG 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 21. THE LOCAL 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 22. THE TIPSY CROW 770 5th Ave. | 619.338.9300 www.TheT ipsyCrow.com 23. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/TheBalboaSD 24. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

BEER BARS + RESTAURANTS 1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98Bottle sSD.com 2. BARE BACK GRILL 624 E St. | 619.237.9990 www.BareBackGrill.com 3. BARLEYMASH 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. BUB’S @ THE BALL PARK 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. CIRO’S PIZZERIA GASLAMP 536 Market St. | 619.696.0405 www.CirosSD.com 6. CRAFT & COMMERCE 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 7. DOWNTOWN JOHNNY BROWN’S 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 8. HALCYON/STELLA PUBLIC HOUSE 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 9. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 10. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarrel.com 11. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com 12. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 13. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 14. SEARSUCKER 611 5th Ave. | 619.233.7327 www.Searsucker.com 15. STONE BREWING TAP ROOM 795 J St. | 619.727.4452 www.StoneBrewing.com 16. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com 17. TACOS & TARROS

1. MISSION BREWERY 1441 L St. | 619.544.0555 www.MissionBrewery.com

HOME BREW SUPPLY 1. BEST DAMN HOME BREW SHOP 1036 7th Ave. | 619.232.6367 Find us on Facebook!

OTHER 1. BOLT BREWERY TASTING ROOM 1971 India St. | 619.303.7837 www.BoltBrewery.com 2. BORDER X TASTING ROOM 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com 3. IRON FIST TASTING ROOM 1985 National Ave. 4. QUARTYARD VENUE 1102 Market St. | 619.432.5303 www.QuartYardSD.com

BOTTLE SHOPS

B| UPTOWN

1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusW ineMarket.com 2. BEST DAMN BEER SHOP (@KRISPMARKET) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 3. BOTTLECRAFT 2161 India St. | 619.487.9493 www.BottlecraftBeer.com

BEER BARS + RESTAURANTS 1. BELCHING BEAVER NORTH PARK 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 2. BUFFALO PUBLIC HOUSE 406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 3. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 4. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.Car nitasSnackShack.com

BREW PUBS 1. BALLAST POINT LITTLE ITALY 2215 India St. | 619.255.7213 www.BallastPoint.com 2. HALF DOOR BREWING CO. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com 3. KARL STRAUSS BREWING CO. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 4. MONKEY PAW PUB & BREWERY 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 5. THE BEER COMPANY 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

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1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndV ine.com 2. BOTTLECRAFT

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www.SodaAndSwine.com 20. STATION TAVERN 2204 Fer n St. | 619.255.0657 www.StationTaver n.com 21. THE HAVEN PIZZERIA 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 22. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseW inePub.com 23. THE SAFEHOUSE 2930 University Ave. | 619.458.9200 www.TheSafeHouseNP.com 24. THE SOUTH PARK ABBEY 1946 Fer n St. | 619.696.0096 www.TheSouthParkAbbey.com 25. TIGER!TIGER! TAVERN 3025 El Cajon Blvd. | 619.487.0401 www.T igerT igerTaver n.com 26. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com 27. TRUE NORTH TAVERN 3815 30th St. | 619.291.3815 www.TrueNorthTaver n.com 28. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 29. UNDERBELLY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com 30. URBAN SOLACE 3823 30th St. | 619.295.6464 www.UrbanSolace.net 31. WAYPOINT PUBLIC 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

B 8

IND

1

5. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 6. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 7. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com 8. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com 9. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 10. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 11. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460 www.HamiltonsTaver n.com 12. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveW ireBar.com 13. MODERN TIMES FLAVORDOME 3000 Upas St. www.Moder nT imesBeer.com 14. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700 15. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com 16. POLITE PROVISIONS 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 17. RITUAL TAVERN 4095 30th St. | 619.283.1618 www.RitualTaver n.com 18. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 19. SODA & SWINE 2943 Adams Ave. | 619.269.7632

BREWERIES

HO

A| DOWNTOWN

MARKET ST


3007 University Ave. www.BottleCraftBeer.com 3. BOULEVARD LIQUOR 4245 El Cajon Blvd. | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 6. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 7. MAZARA TRATTORIA 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 8. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

8825 Villa La Jolla Dr. | 858.642.6700 www.WholeFoodsMarkets.com

1221 Gar net Ave. | 858.642.6900 www.WoodstocksPB.com

BREW PUBS

BOTTLE SHOPS

1. KARL STRAUSS BREWING CO. 1044 Wall St. | 858.551.2739 www.KarlStrauss.com 2. LA JOLLA BREWING COMPANY 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.com 3. ROCK BOTTOM BREWERY RESTAURANT 8980 V illa La Jolla Dr. | 858.450.9277 www.RockBottom.com/La-Jolla

1. CHIP’S LIQUOR 1926 Gar net Ave. | 858.273.1536 2. CREST LIQUOR 3787 Ingraham St. | 858.274.3087 www.CrestPacificBeach.com 3. HEIDI’S LIQUOR & DELI 980 Turquoise St. | 858.488.7474

BREWERIES 1. KARL STRAUSS BREWING CO. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com

BREW PUBS 1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHouse.com 2. SOUTH PARK BREWING 1517 30th St. | 619.610.9038 www.SouthParkBrewing.com

BREWERIES 1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.TheBar nBrew.com 2. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBrewing.com 3. MIKE HESS BREWING (NORTH PARK) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 4. POOR HOUSE BREWING COMPANY 4494 30th St. www.PoorHouseBrew.com 5. THORN ST. BREWERY 3176 Thor n St. www.Thor nStreetBrew.com

HOME BREW SUPPLY 1. THE HOMEBREWER 2911 El Cajon Blvd. | 619.450.6165 www.TheHomebrewerSD.com

OTHER 1. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCurrentBrewing.com

C| LA JOLLA BEER BARS + RESTAURANTS 1. EUREKA! 4353 La Jolla V illage Dr. Ste H35 858.210.3444 www.EurekaRestaurantGroup.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. LA VALENCIA HOTEL 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4. PORTERS PUB 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 5. PUBLIC HOUSE 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. REGENTS PIZZERIA 4150 Regents Park Row 858.550.0406 www.RegentsPizza.com 7. THE GRILL AT TORREY PINES 11480 N Torre y Pines Rd. 858.777.6645 www.LodgeTorreyPines.com 8. THE SHORES RESTAURANT 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

BOTTLE SHOPS 1. BRISTOL FARMS 8510 Genesee Ave. | 858.558.4180 www.BristolFa rms.com 2. WHOLE FOODS LA JOLLA

BREW PUBS 1. AMPLIFIED ALE WORKS CALIFORNIA KEBAB 4150 Mission Blvd. | 858.270.5222 www.AmplifiedAles.com 2. PACIFIC BEACH ALE HOUSE 721 Grand Ave. | 858.581.2337 www.PBAleHouse.com

OTHER 1. HILTON LA JOLLA TORREY PINES 10950 North Torrey Pines Rd. 858.558.1500 www.Hilton.com

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS 1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Gar net Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Gar net Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.Latitude32Bar.com 9. LUIGI’S AT THE BEACH 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. PACIFIC BEACH FISH SHOP 1775 Gar net Ave. | 858.483.4746 www.TheFishShopPB.com 11. SD TAPROOM 1269 Gar net Ave. | 858.274.1010 www.SDTapRoom.com 12. SANDBAR SPORTS GRILL 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 13. SANDBOX PIZZA 1014 Grand Ave. | 858.272.7263 www.SandBoxSD.com 14. SINBAD CAFE 1050 Gar net Ave. B | 858.866.6006 www.SinbadCafe.com 15. SNEAK JOINT 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 16. THE BAR KEY 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 17. THE PATIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePatioOnLamont.com 18. THE PROMISCUOUS FORK 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 19. TURQUOISE CELLARS 5026 Cass St.| 858.412.5377 www.Facebook.com/TurquoiseCellars 20. WOODSTOCK’S PIZZA

E| POINT LOMA/ OCEAN BEACH BEER BARS + RESTAURANTS 1. FATHOM BISTRO 1776 Shelter Island Dr. 619.222.5835 www.FathomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333 www.PhilsBBQ.net 10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT @ THE PEARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 13. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.SheratonSanDiegoHotel.com 14. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 15. TENDER GREENS 2400 Historic Decatur Rd. 619.226.6254 www.TenderGreensFood.com 16. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 17. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. 619.291.9110 www.TomHamsLighthouse.com

BOTTLE SHOPS 1. BARONS MARKET 4001 W Point Loma Blvd. 619.223.4397 www.BaronsMarket.com 2. FULLER LIQUOR 3896 Rosecrans St. | 619.296.1531 www.KegGuys.com 3. OLIVE TREE MARKETPLACE 4805 Narragansett Ave.

619.224.0443 www.OliveTreeMarket.com 4. SEA TRADER LIQUOR & DELI 1403 Ebers St. | 619.223.3010 www.SeaTraderLiquorAndDeli.com

2245 Fenton Pkwy. 101 619.640.1072 www.MissionValley.Oggis.com 3. SAN DIEGO BREWING COMPANY 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

BREW PUBS 1. PIZZA PORT OCEAN BEACH 1956 Bacon St. | 619.224.4700 www.PizzaPort.com 2. STONE BREWING WORLD BISTRO & GARDENS (LIBERTY STATION) 2816 Historic Decatur Rd. 760.294.7899 www.StoneWorldBistro.com

BREWERIES 1. MODERN TIMES BEER 3725 Greenwood St. | 619.546.9694 www.Moder nT imesBeer.com 2. BAY CITY BREWING CO. 3760 Hancock St. www.BayCityBrewingCo.com

OTHER 1. CULTURE BREWING TASTING ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com 2. MIKE HESS TASTING ROOM 4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com 3. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com

F| MISSION VALLEY/ CLAIREMONT BEER BARS + RESTAURANTS 1. BALBOA’S TAP HOUSE 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. COMMON THEORY PUBLIC HOUSE 4805 Convoy St. | 619.495.3689 www.CommonTheorySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. O’BRIEN’S PUB 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 8. STEINS PUB 10601 T ierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. THE HIGH DIVE 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

BREWERIES 1. BALLAST POINT/HOME BREW MART 5401 Linda V ista Rd. 406 619.295.2337 www.HomeBrewMart.com 2. BENCHMARK BREWING CO. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. CORONADO BREWING CO. (KNOXVILLE) 1205 Knoxville www.CoronadoBrewingCompany.com 4. COUNCIL BREWING COMPANY 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 5. GROUNDSWELL BREWING COMPANY 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 6. HELM’S BREWING CO. 5640 Kear ny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 7. KENSINGTON BREWING COMPANY 5839 Mission Gorge Rd. | 619.948.8705 www.facebook.com/KensingtonBrewingCo 8. KILOWATT BREWING 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilowatt.beer 9. MAGNETIC BREWING 5595 Magnatron Blvd. | 858.222.1668 www.MagneticBrewing.com 10. QUANTUM BREWING 5375 Kear ny V illa Rd. #116 www.QuantumBeer.com 11. SOCIETE BREWING COMPANY 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewing.com

HOME BREW SUPPLY 1. HOME BREW MART/BALLAST POINT 5401 Linda V ista Rd. 406 619.232.6367 www.HomeBrewMart.com

OTHER 1. CITIZEN BREWERS 5837 Mission Gorge Rd. Ste. A 760.587.7989 www.CitizenBrewers. com 2. RIVERWALK GOLF COURSE 1150 Fashion Valley Rd. 619.296.4653 www.RiverWalkGC.com

G| SORRENTO VALLEY/MIRA MESA

BOTTLE SHOPS

BEER BARS + RESTAURANTS

1. DEL MESA FOODS & LIQUOR 6090 Friars Rd. | 619.299.1238 www.Facebook.com/DelMesaLiquor 2. JIMBO’S LIQUOR 4411 Genesee Ave. | 858.278.6440 www.Facebook.com/Jimbos.Liquor 3. KEG N BOTTLE 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 4. MESA LIQUOR & WINE CO. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

1. BEST PIZZA & BREW 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com 2. BRUSKI HOUSE BURGERS & BEER 9844 Hibert St. Ste G10 858.530.2739 www.BruskiHouse.co m 3. WOODY’S BURGERS 7070 Miramar Rd. | 858.695.9986 www.Bangin-Burgers.com

BREW PUBS 1. GORDON BIERSCH 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. OGGI’S PIZZA AND BREWING CO.

BOTTLE SHOPS 1. KEG N BOTTLE 9430 Scranton Rd. | 858.458.4290 www.KegNBottle.com

BREW PUBS 1. CALLAHAN’S PUB & BREWERY


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1. 83 DEGREES 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. BOARD & BREW

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H| NORTH C O U N T Y C O A S TA L

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1. AMERICAN HOMEBREWING SUPPLY 9535 Kear ny V illa Rd. | 858.268.3024

FANU

7

1. LEGACY BREWING TAP ROOM 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 2. MALAHAT SPIRITS 8706 Production Ave. | 858.999.2326 www.MalahatSpirits.com 3. WHITE LABS 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

BEER BARS + RESTAURANTS HOME BREW SUPPLY

E ST 3 UOIS URQ 16T 19 8

C

201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. DANI P’S CORK & TAP 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. FLYING PIG PUB & KITCHEN 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com 5. GREEN DRAGON TAVERN AND MUSEUM 6115 Paseo Del Norte | 760.918.2421 www.GreenDragonTaver nCA.com 6. LOCAL TAP HOUSE OCEANSIDE 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com 7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTapRoom.com 9. TAP THAT TASTING ROOM

OTHER

ET

1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. 32 NORTH BREWING CO. 8655 Producti on Ave. | 619.363.2622 www.32NorthBrew.com 3. ALESMITH BREWING COMPANY 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 4. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 5. BALLAST POINT BREWING AND SPIRITS

www.AmericanHomebrewing.com

NS

BREWERIES

619.857.8023 www.NewEnglishBrewing.com 11. O’SULLIVAN BROS. BREWING 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com 12. PACIFIC BREWING COMPANY 8680 Miralani Dr. | 303.819.7086 www.PacificBrewingCo.com 13. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 14. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 15. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com

RO

10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com 6. DUCK FOOT BREWING COMPANY 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com 7. GREEN FLASH BREWING COMPANY 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 8. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 9. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453 www.HessBrewing.com 10. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306

SU

8111 Mira Mesa Blvd. | 858.578.7892 www.CallahansPub.com 2. KARL STRAUSS BREWING CO. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com

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3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 10. THE COMPASS 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

BOTTLE SHOPS 1. BEER ON THE WALL 3310 V ia De La Valle | 760.722.2337 www.BeerOnTheWall.com 2. PAPPY’S MARKET 601 N. Cleveland St. | 760.722.0043 3. PIZZA PORT BOTTLE SHOP 573 Carlsbad V illage Dr. 760.720.7007 www.PizzaPort.com/Locations/BottleShop 4. STONE COMPANY STORE OCEANSIDE 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com 5. TEXAS WINE & SPIRITS 945 Carlsbad V illage Dr. 760.729.1836 www.TexasW ineSpirits.com

BREW PUBS 1. BREAKWATER BREWING COMPANY 101 N Coast Hwy. Ste C140 760.433.6064 www.BreakwaterBrewingCompany.com 2. KARL STRAUSS BREWING CO. 5801 Armada Dr. | 760.431.2739 www.KarlStrauss.com 3. PIZZA PORT CARLSBAD 571 Carlsbad V illage Dr. 760.720.7007 www.PizzaPort.com

BREWERIES 1. ARCANA BREWING CO. 5621 Palmer Way www.ArcanaBrewing.com 2. BAGBY BEER COMPANY 601 S. Coast Hwy. | 760.270.9075 www.BagbyBeer.com 3. LEGACY BREWING COMPANY 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 4. OCEANSIDE ALE WORKS 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 5. ON-THE-TRACKS BREWERY 5674 El Camino Real Ste G www.OTTBrew.com

HOME BREW SUPPLY 1. CARLSBAD BREW SUPPLIES A.K.A. GUADALUPE BREWERY 5674 El Camino Real Ste D 858.751.4BRU www.CarlsbadBrewSupply.com 2. HYDROBREW 1319 S Coast Hwy. 760.966.1885 www.HydroBrew.com

6. MAIN TAP TAVERN 518 E Main St. | 619.749.6333 www.MainTapTaver n.com 7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com 8. PRESS BOX SPORTS LOUNGE 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com

BOTTLE SHOPS 1. B’S KEGS 1429 East Main St. | 619.442.0265 www.KegBeerAndW ine.com 2. BEVERAGES 4 LESS 9181 Mission Gorge Rd. | 619.448.3773 www.Beverages4LessInc.com 3. FLETCHER HILLS BOTTLE SHOP 2447 Fletcher Pkwy | 619.469.8410 www.FletcherHillsBottleShop.com 4. GARDEN FARMS MARKET 12580 Lakeshore Dr. | 619.334.5550 5. HELIX LIQUOR 444 West Chase Ave. | 619.444.0226 6. VALLEY FARM MARKET 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com 7. WINDY CITY LIQUOR 701 Broadway | 619.588.8404 www.W indyCityLiquor.com

BREW PUBS 1. URBN ST. BREWING 110 S Magnolia Ave. | 619.328.6922 www.URBNStBrewing.com

BREWERIES 1. BNS BREWING & DISTILLING 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. BUTCHER’S BREWING 9962 Prospect Ave. | 619.334.2222 www.ButchersBrewing.com 3. MANZANITA BREWING COMPANY 10151 Prospect Ave. Ste D 619.334.1757 www.ManzanitaBrewing.com 4. PACIFIC ISLANDER BEER CO. 8665 Argent St. | 619.270.7777 www.Facebook.com/PacificIslanderBrewing

HOME BREW SUPPLY 1. ALL ABOUT BREWING 700 N Johnson Ave. Ste G 619.447.BREW www.AllAboutBrewing.com 2. HOMEBREW 4 LESS 9181 Mission Gorge Rd. 619.448.3773 www.Homebrew4LessInc.com

J| NORTH COUNTY INLAND

OTHER

BEER BARS + RESTAURANTS

1. GOLDEN COAST MEAD 4089 Oceanside Blvd. Ste. H 510.206.1502 www.GoldenCoastMead.com

1. CHURCHILL’S PUB AND GRILLE 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us 2. INLAND TAVERN 1001 W San Marcos Blvd. 760.744.8782 www.InlandTaver n.com 3. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyW ineCompany.com 5. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 6. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 7. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com

I| EAST COUNTY BEER BARS + RESTAURANTS 1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com 3. DOWNTOWN CAFE 182 E Main St . | 619.440.5687 www.DowntownCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com

8. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 9. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com

BOTTLE SHOPS 1. HOLIDAY WINE CELLAR 302 W Mission Ave. | 760.745.1200 www.HolidayW ineCellar.com 2. LA VISTA LIQUOR 993 S. Santa Fe Ave. | 760.758.8900 3. VISTA WINE & SPIRITS 755 Shadowridge Dr. | 760.727.2017

www.ValleyCenterBrewery.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.WavelengthBrewCo.com

BREWERIES 1. AZTEC BREWING COMPANY/7 NATIONS 2330 La Mirada Dr. Ste 300 760.598.7720 www.AztecBrewery.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. BELCHING BEAVER BREWERY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. BOOZE BROTHERS BREWERY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. DOS DESPERADOS 1241 Linda V ista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. FALLBROOK BREWING CO. 136 N Main Ave. www.FallbrookBrewing.com 7. IRON FIST BREWING CO. 1305 Hot Springs Wy. Ste 101 760.216.6500 www.IronFistBrewing.com 8. KURACALI SAKÉ & BEER BREWERY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 9. LATITUDE 33 BREWING COMPANY 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 10. MOTHER EARTH BREW CO. 2055 Thibodo Road (V ista, CA 92081) 760.599.4225 | www.MotherEarthBrewCo.com 11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. 760.294.4045 www.OffbeatBrewing.com 12. PORT BREWING/THE LOST ABBEY 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 13. RIP CURRENT BREWING 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 14. STONE BREWING CO. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 15. STUMBLEFOOT BREWING CO. 1784 La Costa Meadows Dr. www.Stumblefoot.com 16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd.

BEER BARS + RESTAURANTS

K | P O W AY / RANCHO BERNARDO

1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompany.com 2. LA BELLA PIZZA 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.co m 3. MACHETE BEER HOUSE 2325 Highland Ave. www.facebook.com/MacheteBeerHouse 4. MANHATTAN BAR 400 Broadway | 619.422.6641 www.Manhattan91910.com 5. OGGI’S PIZZA AND BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 6. THE CANYON SPORTS PUB & GRILL 421 Telegraph Canyo n Rd. 619.422.1806 | www.CYNClub.com

BEER BARS + RESTAURANTS

BOTTLE SHOPS

1. BROTHER’S PROVISIONS 16451 Ber nardo Ctr. Dr. 855.850.2767 www.BrosProvisions.com 2. COMPANY PUB AND KITCHEN 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 3. PHILEAS FOGG’S 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 4. SANCTUARY LOUNGE 12090 Scripps Summit Dr. 858.530.3039 www.Sanctuary-SD.com 5. URGE AMERICAN GASTROPUB 16761 Ber nardo Ctr. Dr. 858.637.8743 www.URGEGastropub.com 6. YANNI’S BAR & GRILL 12015 Scripps Highland Dr. 858.527.0011 www.YannisBistro.com

1. BRANDY WINE LIQUOR 1655 Brandywine Ave. 619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 3. SOUTH BAY LIQUOR 1355 Broadway | 619.422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

HOME BREW SUPPLY 1. MOTHER EARTH RETAIL STORE 204 Main St | 760.599.4225 www.MotherEarthBrewCo.com 2. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com

OTHER 1. MOTHER EARTH TAP HOUSE 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com

BREW PUBS 1. BACK STREET BREWERY LAMPPOST PIZZA 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. PLAN 9 ALEHOUSE 155 E Grand Ave. | 760.489.8817 www.Plan9Alehouse.com 3. PROHIBITION BREWING CO. 2004 E. V ista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 4. SAN MARCOS BREWERY & GRILL 1080 W San Marcos Blvd. 760.471.0050 www.SanMarcosBrewery.com

L | S O U T H B AY

BREWERIES 1. BAY BRIDGE BREWING 688 Marsat Ct. | 619.666.1848 www.BayBridgeBrewing.com 2. BORDER X BREWING 8684 Avenida De La Fuente Ste. 8 619.787.6176 www.BorderXBrewing.com 3. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com

BOTTLE SHOPS 1. BARONS MARKET 11828 Rancho Ber nardo Rd. 858.485.8686 www.BaronsMarket.com 2. DISTILLER’S OUTLET 12329 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. DON’S LIQUOR 13337 Poway Rd. | 858.748.7500 4. PICCADILLY MARKETPLACE 14149 Twin Peaks Rd. | 858.748.2855 5. PW MART 12906 Pomerado Rd. 858.748.7693 6. EXPRESS LIQUOR & MARKET 14168 Poway Rd. | 858.486.5552

BREW PUBS 1. CORK & CRAFT / ABNORMAL 16990 V ia Tazon | 858.618.2463 www.TheCorkandCraft.com 2. KARL STRAUSS BREWING CO. 10448 Reserve Dr. | 858.376.2739 www.KarlStrauss.com 3. OGGI’S PIZZA AND BREWING CO. 10155 Rancho Carmel Dr. 858.592.7883 | www.CMR.Oggis.com

OTHER 1. GREEN FLASH CELLAR 3 12260 Crosthwaite Cir. 858.622.0085 www.GreenFlashBrew.com/Cellar3

BREWERIES 1. LIGHTNING BREWERY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewery.com 2. SECOND CHANCE BEER CO. 15378 Avenue of Science #222 www.SecondChanceBeer.com

M| COLLEGE/LA MESA BEER BARS + RESTAURANTS 1. CHEBA HUT 6364 El Cajon Blvd. | 619.269.1111 www.ChebaHut.com 2. HOFFER’S CIGAR BAR 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 3. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 4. JUNK HOUSE GASTRO-PUB 5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 5. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBW ineCellars.com 6. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7. THE UGLY DOG 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 8. THE VINE COTTAGE 6062 Lake Murray Blvd. 619.465.0138 www.TheV ineCottage.com 9. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 10. WOODSTOCK’S PIZZA 6145 El Cajon Blvd. | 619.265.0999 www.WoodstocksSD.com

BOTTLE SHOPS 1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www.KegNBottle.com 2. KEG N BOTTLE 1827 Lemon Grove Ave.


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619.463.7172 www.KegNBottle.com 3. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBW ineCellars.com 4. PALM SPRINGS LIQUOR 4301 Palm Ave. | 619.698.6887 Find us on Facebook!

www.LeroysLuckyLounge.com 2. LITTLE PIGGY’S BAR-B-Q 1201 First St. | 619.522.0217 www.NadoLife.com/LilPiggys 3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/V illagePizzeria

BREWERIES

BOTTLE SHOPS

1. JULIAN BREWING/BAILEY BBQ 2307 Main St. | 760.765.3757 www.BaileyBBQ.com

1. BOLT BREWERY 8179 Center St. | 619.303.7837 www.BoltBrewery.com 2. HELIX BREWING CO. 8101 Commercial St. | 619.741.8447 www.DrinkHelix.com

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

BREWERIES

N | E N C I N I TA S / DEL MAR

BREW PUBS 1. CORONADO BREWING CO. 170 Orange Ave. | 619.437.4452 www.CoronadoBrewingCompany.com

www.ChuckAlek.com

S| JULIAN BREW PUBS

1. NICKEL BEER COMPANY 1485 Hollow Glen Rd. | 760.765.2337 www.NickelBeerCo.com

WANT TO ADD YOUR LOCATION? EMAIL: DIRECTORY@WESTCOASTERSD.COM

P| MISSION HILLS/HILLCREST

BEER BARS + RESTAURANTS 1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 3. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 4. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTaver nAndGrill.com 5. OGGI’S PIZZA AND BREWING CO. 12840 Carmel Country Rd. 858.481.7883 www.DelMar.Oggis.com 6. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 7. PANDORA’S PIZZA. 828 N. Coast Hwy | 760.230.2323 www.PandorasPizzaPie.com 8. PRIORITY PUBLIC HOUSE 576 N. Coast Hwy 101 | 858.204.6656 www.PriorityPublicHouse.com 9. SAN DIEGO BEERWORKS 437 S. Highway 101 | 858.353.7174 www.SanDiegoBeerWorks.com 10. STADIUM SPORTS BAR & RESTAURANT 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 11. SUBLIME TAVERN 3790 V ia de la Valle | 858.259.9100 www.SublimeTaver n.com 12. THE CRAFTSMAN NEW AMERICAN TAVERN 267 N. El Camino Real | 760.452.2000 www.CraftsmanTaver n.com 13. THE REGAL SEAGULL 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.com 14. UNION KITCHEN & TAP 1108 S Coast Hwy. 101 760.230.2337 www.LocalUnion101.com

BEER BARS + RESTAURANTS

BOTTLE SHOPS

Q| ALPINE

1. FARR BETTER SPIRITS 398 N. El Camino Real | 760.753.7137 2. ROYAL LIQUOR 1496 N Coast Hwy. 101 760.753.4534

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thW ineBar.com 3. LOCAL HABIT 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com 4. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.EnjoySausage.com 5. SAN DIEGO BREW PROJECT 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 6. SHAKESPEARE PUB & GRILLE 3701 India St. | 619.299.0230 www.ShakespearePub.com 7. TABLETOP COMMONS 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8. THE PATIO ON GOLDFINCH 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 9. THE REGAL BEAGLE 4020 Goldfinch St. | 619.501.5090 www.ThePatioOnGoldfinch.com 10. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTaver n.com

BOTTLE SHOPS 1. WHOLE FOODS HILLCREST 711 University Ave. | 619.294.2800 www.WholeFoodsMarket.com

BREW PUBS 1. HILLCREST BREWING COMPANY 1458 University Ave. | 619.269.4323 www.HillcrestBrewingCompany.com

BREWERIES 1.ACOUSTIC ALES BREWING EXPERIMENT 1795 Hancock St. | 619.299.2537 www.AcousticAles.com

BEER BARS + RESTAURANTS 1. ALPINE BEER CO. PUB 1347 Taver n Rd.

BREW PUBS

BREWERIES

1. PIZZA PORT SOLANA BEACH 135 N Hwy. 101 | 858.481.7332 www.PizzaPort.com/Locations/ Solana-Beach

1. ALPINE BEER COMPANY 2351 Alpine Blvd. | 619.445.2337 www.AlpineBeerCo.com

BOTTLE SHOPS BREWERIES 1. CULTURE BREWING CO. 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com

O| CORONADO

1. BARONS MARKET 1347 Taver n Rd. | 619.445.5600 www.BaronsMarket.com

R| RAMONA BREWERIES

BEER BARS + RESTAURANTS 1. LEROY’S KITCHEN & LOUNGE 1015 Orange Ave. | 619.437.6087

1. CHUCKALEK INDEPENDENT BREWERS 2330 Main St. Ste. C | 513.465.9768

www.Bullets2Bandages.org

15% of profits to vet charities


Brewed in Oakland since 2009 (510) 251-8898 95 Linden Street, Port of Oakland, CA 94607

LindenStreetBrewing.com

“BEST BEER RESTAURANT” - West Coaster Reader’s Poll 2014

“ONE OF 19 BEST NEW BEER RESTAURANTS IN THE COUNTRY” - DRAFT Magazine


Check out our Instagram! @VistaWineSpirits


West Coaster - December '15 - January '16  
West Coaster - December '15 - January '16