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O C T O B E R 2 0 1 5 | 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 | S A N D I E G O

GOLD @ GABF! R E V O LV E R I PA F R O M B N S B R E W I N G

SAN DIEGANS WIN 19 MEDALS IN DENVER

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MACRO IN MIRAMAR: MILLERCOORS BUYS SAINT ARCHER OCTOBER & NOVEMBER BEER EVENTS & MORE

ENJOY #SDBEER & ENGAGE SOCIALLY @WESTCOASTERSD


$1 Slices with each purchase of a craft beer. NO LIMIT! Noon - 7pm daily.


LOCAL BEER

EVENTS Thanks, readers, for helping us build up our online event calendar. Below is a look at what you’ll also find at: westcoastersd.com/san-diego-beer-calendar.

Thanks & cheers! O C T OBE R T H U R S D AY 1 0 / 1 + Treasure Chest Takeover @ Regal Seagull + Cask Night @ Duck Foot Brewing Co.

FR IDAY 1 0 / 2 + Pin-Ups KAB Calendar Release @ Culture Ocean Beach + 9th Anni. Kickoff w/ 24 Carrot Golden Ale @ Hamiltons + Green Flash Takeover @ Sessions Public + Treasure Chest Fundraiser @ Bottlecraft + Weihenstephaner Fest @ Ritual Kitchen + Beer 4 Boobs Pint Night @ The Lost Abbey + Beer by the Bay @ Coronado Ferry Landing + AleSchmidt Celebration @ AleSmith Observation Room (10/2 - 10/4) + GalactoberFest @ Intergalactic Brewing (10/2 - 10/4)

S AT U R D AY 1 0 / 3 + Carlsbad Rotary Oktoberfest @ Holiday Park + Fathom vs. Carnitas (Bratwurst War) @ Fall Brewing + Oktoberfest @ Green Flash Tasting Room + Oktigerfest w/ Gordon Biersch collab. @ Tiger!Tiger! + Oktoberfest @ Mission Brewery + Woodshop 10 @ Downtown Johnny Brown’s

S UND AY 1 0 / 4 + Beginner Brew Class @ Home Brew Mart + Oktoberfest Pub Crawl @ Hamlitons, South Park Brewing, Small Bar, Monkey Paw

M O ND AY 1 0 / 5 + Treasure Chest Fundraiser @ Eureka! San Diego

T UE S D AY 1 0 / 6 + Beer 4 Boobs Pizza Port Tour: Ocean Beach

W E D NE S D AY 1 0 / 7 + Tap That Cask w/ Karl Strauss @ Regents Pizzeria + Oktoberfest @ SD Beer Works (10/7 - 10/11)

T HURS D AY 1 0 / 8 + Treasure Chest Fundraiser @ Neighborhood

F R I D AY 1 0 / 9 + Treasure Chest Fundraiser @ SD Beer Works + Treasure Chest Fundraiser @ Panama 66 + Modern Times Dinner @ Westgate Hotel + Green Flash Ourboros Release @ Hamiltons

S AT UR D AY 1 0 / 1 0 + 2nd Saturday feat. Lost Abbey @ Hamilton’s + Rancho BEERnardo Festival @ Sikes Adobe Farmstead + Educate Oktoberfest & Homebrew Comp. @ Standley Park + BraveCort Brew Fest @ Girard Ave. (La Jolla)

Continued on p.34


PRESENTS

NOVEMBER 6-15 Get ready folks... our 10-day celebration of San Diego craft beer is coming!

Tickets for the VIP Brewer Takeover, Guild Fest and more

SDBW.ORG

Funded in part (or in whole) by the San Diego Tourism Marketing District Corporation with City of San Diego Tourism Marketing District Assessment Funds.


UPCOMING EVENTS

OCT 07

TAP THAT CASK

TAP THAT CASK

OCT 31

HALLOWEEN PARTY

NEW KIDS ON THE BLOCK celebrating breweries under two years old NOV 07

OCT 21

NOV 06

VICTORY AT SEA CASK DUEL

NOV 11

NOV 12

NOV 13


W E S T C O A S T E R , T H E P U B L I C AT I O N

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

2, 34, 45

O C TO B E R & N O V E M B E R B E E R E V E N T S

FOUNDERS

RYAN LAMB MIKE SHESS

PUBLISHER

MIKE SHESS

Pssst... the list is even longer @ WestCoasterSD.com 9-12

BREWS IN THE NEWS

m i ke @ we st c o a st e rsd.c o m

Small clips of local beer news 14

GABF WINNERS

EXECUTIVE EDITOR

S a n D i e g a n s Ta k e H o m e 1 9 M e d a l s 16-17, 39-40

RYAN LAMB rya n@ we st c o a st e rsd.c o m

C R A F T B E E R S A L E S AT A N A L L - T I M E H I G H ...AND WHY THIS COULD BE SCARY

E D I T O R - AT- L A R G E

BRANDON HERNÁNDEZ b ra ndo n@ we st c o a st e rsd .c o m

Written by Mitch Steele 20-21

ART DIRECTOR

C A L I F O R N I A’ S N E W A G E O F B E E R

ka yl a @ we st c o a st e rsd .c o m

S a i n t A r c h e r, G o l d e n R o a d & L a g u n i t a s L e a v e t h e Craft Club 22-23

GRAPHIC DESIGNER

M E D I A C O N S U LTA N T

32

42-44

COLUMNISTS

SAM TIERNEY sam@westcoastersd.com

T H E C A R B OY C H R O N I C L E S T i p s f o r F i n e - Tu n i n g y o u r H o m e B r e w

BRANDON HERNÁNDEZ

T H E D O C TO R ' S O F F I C E

RYAN RESCHAN

A Surreal Adventure in Belgium for Zwanze Day

rya n.re sc ha n@ we st c o a st e rsd.com

b ra ndo n@ we st c o a st e rsd .c o m

GONZALO QUINTERO

#SDBEER

d rq c bt @ g m a i l .c o m

More instagram pic(k)s w/ the popular hashtag 47-51

TOM SHESS t ho m a s.she ss@ g m a i l .c o m

P L AT E S & P I N T S Backroom Beer Pairings @ Barons

28,30

ASHLEY DREWITZ a shl e y@ we st c o a st e rsd.c o m

I N TO T H E B R E W I n v e s t i g a t i n g H o p s i n Ya k i m a

25-26

KAYLA COLEMAN

S TA F F P H O T O G R A P H E R

B E E R D I R E C TO R I E S & M A P S

CONTRIBUTORS

Newly-updated but not comprehensive

ON THE COVER:

BNS won Gold for its Revolver

IPA at GABF in the most competitive category (American-

TIM STAHL Wa nt t o c o nt ri but e t o We st Coas ter Ma g a zi ne ? E m a i l t he e di t o r: ryan@westcoastersd.com

© 2015 West Coaster Publishing Co. All rights reserved. “No beer was wasted in the making of this publication.”

Style India Pale Ale), which had 336 entries. Overall, 92 categories were judged covering 145 different beer styles and subcategories. Winners were chosen from 6,647 entries (20% more than 2014) from 1,552 U.S. breweries. 242 beer experts from 15 countries judged the entries with the help of 155 volunteers. Cover photo by Mike Shess

INTO THE BREW

Sam Tierney is a graduate of the Siebel Institute and Doemens World Beer Academy brewing technology diploma program. He currently works as a brewer at Firestone Walker Brewing Company and has most recently passed the Certified Cicerone® exam. He geeks out on all things related to brewing, beer styles, and beer history.

COLUMNISTS

THE DOCTOR’S OFFICE

THE CARBOY CHRONICLES

P L AT E S & P I N T S

Gonzalo J. Quintero, Ed.D. is a San Diego native, three-time SDSU grad, career educator, and co-founder of the popular multimedia craft beer discussion craftbeertasters.wordpress. com. An avid homebrewer, Cicerone Certified Beer Server, and seasoned traveler, Dr. Quintero takes great pride in educating people about craft beer and the craft beer culture. By approaching the subject from the perspective of a scholar and educator, Dr. Quintero has developed a passion for spreading the good word of local beer.

Ryan Reschan is a long time resident of North County San Diego, and he first got into craft beer during his time at UC San Diego while completing a degree in Electrical Engineering. Skipping the macro lagers, he enjoyed British and Irish style ales before discovering the burgeoning local beer scene in North County and the rest of the country. After his introduction to brewing beer by a family friend, he brewed sparingly with extract until deciding to further his knowledge and transition into all-grain brewing. Between batches of beer, he posts video beer reviews on YouTube (user: StumpyJoeJr) multiple times a week along with occasional homebrew videos and footage of beer events he attends.

Brandon Hernández is a native San Diegan and the author of the San Diego Beer News Complete Guide to San Diego Breweries (available on Amazon.com). In addition to his on-staff work for West Coaster, he is the new Marketing Manager for AleSmith Brewing Companyy; an editor for Zagat; the San Diego correspondent for Celebrator Beer News; and contributes articles on beer, food, restaurants and other such killer topics to national publications including USA TODAY, The Beer Connoisseur, Beer West, Beer Magazine, Imbibe and W ine Enthusiast as well as local outlets including The San Diego Reader, Edible San Diego, Pacific San Diego, Ranch & Coast, San Diego Magazine and U-T San Diego.


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Ciatti Craft Beverages sells quality


rews B in the news

TA P H U N T E R ’ S TO P 2 5

Local beer-finding app TapHunter shared with West Coaster the data of its 25 topsearched beers in SD over the past two months. Here are the findings: 1.

Russian River Pliny the Elder

2.

AleSmith Tony Gwynn .394 Pale Ale

3.

Belching Beaver Peanut Butter Milk Stout

4.

Small Town Not Your Fathers Root Beer

5.

Alpine Nelson

6.

Russian River Blind Pig

7.

Russian River Pliny the Younger

8.

Ballast Point Sculpin IPA

9.

9. High Water Campfire S’mores Stout

24. Knee Deep Breaking Bud 25. Societe The Pupil

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. ____________________________________

10. Steigl Radler Grapefruit 11. Mission Hard Root Beer 12. Mother Earth Cali Creamin 13. Alpine Duet 14. Aftershock Oatmeal Raisin Cookie Ale 15. Refuge Blood Orange Wit 16. 21st Amendment Hell or High Watermelon Wheat 17. Firestone Walker 805 IPA 18. Dogfish Head 120 Minute IPA 19. Ballast Point Grapefruit Sculpin IPA 20. AleSmith Speedway Stout 21. Russian River Supplication 22. Stone 19th Anniversary Thunderstruck IPA 23. Knee Deep Lupulin River Double IPA

S I E R R A N E VA D A B E E R CAMP 2016 Coming off the great success of the inaugural Beer Camp festivities, in which Ballast Point was tapped to collaborate on a hoppy lager, Sierra Nevada has chosen three local breweries this year to be a part of its mixed twelve-packs: Port Brewing/ The Lost Abbey, Societe Brewing Co., and Bagby Beer Co. Other brewers from the Southwest region include Beachwood BBQ & Brewing (Long Beach), Smog City Brewing Co. (Torrance), with Sierra Nevada Chico rounding out the team. Five more regions will participate for their own twelve-packs: NorCal (Bear Republic,

Maui, Faction, Magnolia, Mad River, Sierra Nevada Chico); Pacific NW & Rockies (Bale Breaker, Barley Brown’s, Melvin, Black Raven, Odell, Sierra Nevada Chico); Midwest (August Schell, Dark Horse, Sun King, Perennial, Half Acre, Sierra Nevada Mills River); Northeast & Mid-Atlantic (Dogfish Head, Devils Backbone, Lawson’s Finest Liquids, Stoudts, Trillium, Sierra Nevada Mills River); and Southeast (Funky Buddha, Wicked Weed, Austin Beerworks, Bayou Teche, Creature Comforts, Sierra Nevada Mills River). Port Brewing/The Lost Abbey’s Tomme Arthur had this to say upon being chosen: “We are of course thrilled to be working with Sierra on another collaborative project and to be included in this great group of brewers is a reminder of the paragon of camaraderie (established by Sierra Nevada Brewing Company) is still very much alive and well in our industry today. As we look to celebrate our 10th Anniversary of being in business next year, this collaborative endeavor will not doubt be a highlight in a year filled with numerous celebrations embracing the art and science of brewing.” In the meantime, check out Sierra Nevada’s fun and simple Oktoberfest video game online at http://sierranevada.com/ oktoberfest-game/index.html… pick up beer’s four ingredients to make beers in this ode to the recent collaboration with Brauhaus Riegele, a family-owned brewery founded in 1386.

WESTCOASTERSD.COM | 9


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BIG MONEY E X PA N S I O N S Some of San Diego’s bigger breweries recently provided details of their upcoming expansion plans. The following is by no means comprehensive of the county’s large breweries: Coronado Brewing Company, which installed four 240-barrel fermenters in August, raised their production capacity to 65,000 barrels per year. They also secured an adjacent building, and made room for a canning line, operational in early 2016, according to Brewbound. Point Loma-based Modern Times Beer now has 30,000 total sq ft under lease, a big increase from their initial 12,540 sq ft. Four new 240-barrel fermenters and two 360-barrel brite tanks are inbound, doubling current capacity, with room on the pad for four more fermenters in the future. New canning and bottling lines, a centrifuge, increased barrel-aged beer capacity, and a dedicated quality control lab are also in the works. And just before time of print, Modern Times posted on their Facebook page that they plan to open a pilot brewery, vegan restaurant, and specialty coffee shop in Los Angeles in 2016. By the end of this year, Green Flash Brewing Co. will max out their current Mira Mesa space at 100,000 barrels per year. In Virginia Beach, where a second

brewery of the same capacity is under construction, the tasting room’s opening is tentatively scheduled for May 2016. Beer production, beginning in the summer, will start at 50,000 barrels per year. Company co-founders Mike and Lisa Hinkley have appointed longtime friend Chris Ross to the post of Green Flash COO, with Virginia Beach his first focus. Ross has held VP, CTO and COO roles with companies including Intrinsyc Technologies Corporation, Novatel Wireless Inc., Ericsson Wireless Communications and QUALCOMM. In regards to Alpine

Beer Company, acquired by Green Flash in November 2014, consumers can look forward to a one time-only release of cult favorite Pure Hoppiness in six-packs in November. Right before going to press, West Coaster learned that long-time Brewmaster Chuck Silva resigned his position effective immediately. Silva will begin work on his own brewery, Silva Brewing Company, on the Central Coast shortly. Stone Brewing Co. is expected to sell more than 300,000 barrels of beer this year, and that’s just with one brewing

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

@councilbrewing 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

 


WC Publisher Mike Shess had the opportunity to introduce Karl Strauss' C h r i s C r a m e r, w h o s p o k e t o t h e c r o w d a b o u t S a n D i e g o ' s b e e r h i s t o r y ; p h o t o b y Ta r a s G a r c i a , C a l i f o r n i a C r a f t B r e w e r s A s s o c i a t i o n

facility. Stone’s Berlin operation, set on more than two acres of indoor and outdoor space, is set to open next spring, while their Richmond, Virginia brewery will likely be producing beer by mid-2016. Behind the scenes, co-founder Greg Koch is planning to transition to a new role as Executive Chairman as soon as a replacement for his CEO position is found. The country’s ninth largest craft beer company, Stone now employs more than 1,100 people. To celebrate the company’s 20th anniversary in 2016, they re-released fan favorite Stone 08.08.08 Vertical Epic Ale in late September. The San Diego Business Journal reported that Belching Beaver Brewery purchased an Oceanside industrial building this summer for approximately $2.36 million, adding to the company’s other locations in North Park (tasting room), Vista (original

brewery) and downtown Vista (brewpubin-planning). The Oceanside brewery will house a 30 barrel brewhouse and bring the company’s production capacity up to 60,000 barrels annually. ____________________________________

SD @ CCBA SUMMIT San Diegans were all over the first-ever California Craft Beer Summit, held in Sacramento September 11-12. Stone co-founder Greg Koch was the keynote speaker, offering his vision for the company's upcoming projects. Seminars included Food & Beer with Dr. Bill Sysak, Beer Education with Green Flash's Dave Adams, Beer Law with Candace L. Moon, From Homebrewer to Microbrewery with Mike Hess, Chefs Demonstration with Hanis Cavin of Carnitas' Snack Shack and

Jade Leder of Societe Brewing Co., plus several more. The summit came at a critical point in California beer: by the end of 2015, it is estimated that there will be almost 5,000 craft breweries in the United States, and more than 600 in California alone. Controversially, Lagunitas' Tony Magee was allowed to keep his talk time slot despite selling half the business to Heineken just days prior. The summit concluded with a 150-brewery beer festival on the Capitol Mall. ____________________________________

BAJA MEETS SD Baja beer tour company Let’s Go Clandestino celebrated its second anniversary

WESTCOASTERSD.COM | 11


in late September with a “Baja Meets SD” beer fest in Barrio Logan. Featured brews included the collaboration Monkey Paw / Wendlandt / Let’s Go Clandestino Table Beer; Border Psycho Cream Ale; Insurgente Wet Hop Pale (Lupulilo Rivera) and Black IPA; Fall Brewing Spirit of 77 IPA and Plenty for all Pilsner; URBN St. Mazagran triple brown with coffee and Saison; ChuckAlek Oyster Stout collab. with Wendlandt; ChuckAlek / Agua Mala / Casa de Lupulo fresh-hopped amber; and AutoBierschfest, an Oktoberfest lager collaboration between Automatic and Gordon Biersch. ____________________________________

B E E R TA L K R A D I O San Diego BeerTalk Radio celebrated its first anniversary in September, with a total of 32 episodes so far. Guests have included Cary Reutter (Regents Pizzeria), Paul McGuire (San Diego Hop Addict), Steve Kozyk (Kilowatt), Alex and Jake (Intergalactic) Rob (2Kids) Candace Moon, Esq. (The Craft Beer Attorney) Carli Smith (Rock Bottom La Jolla), Brian Mitchell (Stone Brewing Co.), Alex Van Horne and Jake Collins (Intergalactic), Rob Dufau (2 Kids), Gus Thompson and Robert Esparza (San Diego Bacon Fest / Mission Valley Craft Beer & Food Festival), Karl Prohaska (Local Chef), Derek Gallanosa (Abnormal Beer Company / The Cork & Craft / SDSU Business of Craft Beer), Brian Beagle (Sore Eye Sports), Matt DelVecchio, Brett Goldstock, Derek Wasak (Duck Foot Brewing Co.), Larry Stein (QUAFF / Steins Pub / The Ugly Dog Pub) and many, many more! Visit sdbeertalk.com to learn more.

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NEW BREWS IN SD

NEW NUSIPR FINDINGS FOCUSES ON LA

Three new breweries opened their doors in September 2015. In La Mesa, Helix Brewing Company is headed up by owner, brewer and La Mesa native Cameron Ball. Ball chose the name for his brewery on Mount Helix, and his 10-barrel system on 2,000 sq ft is scheduled to produce 350 barrels in 2015. According to beer blogger Jeffrey Fancy of sandiegobrewreview.com, Magnetic Brewing Co. is San Diego’s freshest nano brewery. Owner/brewer Morgan McCarty fired up his 1.5 barrel (or 46.5 gallons) brewhouse and opened up his tasting room in September. Keeping in theme, the names of beers on tap included Lodestone, Weiss Domain, Flux and Iconic. Magnetic is located at 5595 Magnatron Boulevard, Suite O in Kearny Mesa and is open 4-7PM Wednesday & Thursday, 4-8PM Friday and 2-9PM on Saturday. Second Chance Beer Co., with awardwinning ex-Rock Bottom La Jolla brewmaster Marty Mendiola at the helm, opened in early September. The brewery, just north of Carmel Mountain Plaza, will eventually package their beers in 16-ounce cans. Mendiola is joined at the brewhouse by previous assistant at Rock Bottom, Craig Gregovics. Satellite tasting rooms Mike Hess Ocean Beach and Bolt - Little Italy opened their doors in late August, bringing the local count to 15. ChuckAlek is planning to open their Biergarten in North Park (Herman & University) in early 2016, joining businesses Art Produce and Tostadas. In between Normal Heights and North Park, across the street from The Lafayette, Twisted Manzanita is opening a 24tap tasting room and eatery called Twisted Taps, according to the San Diego Reader.

S D B e e r Ta l k R a d i o c e l e b r a t e d t h e i r o n e - y e a r a n n i v e r s a r y i n S e p t e m b e r. L o g o b y C R A F T B E E R D

12 | OCTOBER 2015

West Coaster currently counts 115 breweries in San Diego, with an additional 39 in various stages of opening.

The oft-cited National System Institute for Policy Research (NUSIPR), which reported a $600 million economic impact of San Diego’s beer industry in 2014, released a similar report for Los Angeles County in September. Based on survey responses and business records, NUSIPR projected that in 2015 LA craft breweries will generate a $66 million direct impact in the county. Additionally, industry sales were estimated to reach $91.5 million, and $10.9 million in sales tax revenue this year. Overall, the industry sustained or created approximately 1,334 jobs in the region — 993 direct brewpub and brewery jobs, and 341 additional jobs. Half of LA’s brewery licenses have been issued since 2014. The full report is available at this link: nusinstitute.org/assets/resources/ pageResources/News_And_Notes_LA_ Craft_Brewing_2015.pdf ____________________________________

ALESMITH C E L E B R AT E S 2 0 Y E A R ANNIVERSARY In 1995, AleSmith Brewing Co. began life in a small single-unit space in Miramar with a three-man team and 15 barrel brewhouse. The brewery quickly won accolades with its European-style beers; 1998’s Great American Beer Festival competition judged awarded Horny Devil (AleSmith’s Belgian Golden Strong ale) a silver medal. In 2002, Peter Zien, AleSmith’s current owner, took ownership of the brewery and in 2008 AleSmith was awarded Small Brewing Company & Brewer of the Year at the Great American Beer Festival. In 2014, RateBeer.com beer reviewers awarded AleSmith the titles of Best Brewery in the World and #1 Brewery in California. 2015 marks AleSmith’s 20th year in business. The brewery is relocating a few blocks west, with a temporary “Observation Room” acting as tasting room. The former facility will become home to Danish brewery Mikkeller at an undetermined point. •


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S D W I N S B I G @ G A B F 2 01 5! LOCAL BREWERS BRING HOME 19 MEDALS REPORTING BY BRANDON HERNÁNDEZ

S

an Diego County brewers brought home six gold medals, two silvers and 11 bronzes, with 10 of the awards going to breweries located within the actual City of San Diego. Nearly San Diegan neighbors that also won include Aftershock Brewing Company, which took bronze for its oatmeal cookie-flavored porter in the Herb and Spice Beer category, and Garage Brewing Company, which won gold for its Bucket Seat Blonde in the Munich-style Helles category. Both companies are based in Temecula, California. Karl Strauss' Costa Mesa brewpub also took silver for its Singularity Americanstyle black ale. The full list of winners can be found at this link: GreatAmericanBeerFestival.com/ the-competition-winners/ Champion Very Small Brewing Company and Very Small Brewing Company Brewer of the Year: Rip Current Brewing Co., San Marcos (Paul Sangster & Guy Shobe)

COFFEE BEER: GOLD

Zumbar Chocolate Coffee Imperial Stout, New English Brewing Co., Sorrento Valley

BRONZE

Bacon & Eggs, Pizza Port, Ocean Beach

INDIA PALE ALE: GOLD

SESSION INDIA PALE ALE:

AMERICAN-BELGO-STYLE ALE: GOLD Le Freak, Green Flash Brewing Co., Mira

Mesa

BOCK:

Carlsbad

DOUBLE RED ALE: BRONZE

GRAMBO, Pizza Port, Solana Beach

FRENCH- & BELGIAN-STYLE SAISON: BRONZE Saison, URBN St. Brewing Co., El Cajon OTHER BELGIAN-STYLE ALE: BRONZE Witty Moron, Stone Brewing World Bistro

SCOTCH ALE: Black Lagoon Scottish Strong, Rip Current Brewing Co., San Marcos

OATMEAL STOUT: SILVER

EXPORT STOUT: BRONZE

SESSION BEER:

Z-Man Stout, Pizza Port, Carlsbad

SOUTH GERMAN-STYLE HEFEWEIZEN: BRONZE Windansea Wheat, Karl Strauss Brewing Co., Pacific Beach

Scripps Pier Stout, South Park Brewing Co., South Park

BRONZE

&

Gardens, Liberty Station

Break Line Bock, Rip Current Brewing Co., San Marcos

SILVER

Co.,

AMERICAN-STYLE AMBER/RED ALE: BRONZE Shark Bite Red, Pizza Port Bressi Ranch,

The Coachman, Societe Brewing Co., Kearny Mesa

WOOD & BARREL-AGED SOUR BEER: GOLD Veritas 015, The Lost Abbey, San Marcos

GOLD

IMPERIAL INDIA PALE ALE: BRONZE Teahupo’o, Breakwater Brewing Oceanside

Revolver IPA, BNS Brewing & Distilling Co., Santee

GOLD

INTERNATIONAL-STYLE PALE ALE: BRONZE Karl Strauss Brewing Co., La Jolla

CHILE BEER: BRONZE

Serrano Pale Ale, Ballast Point Brewing & Spirits, Scripps Ranch

Guillaume, Pizza Port, Ocean Beach Photo: South Park's Brewer Cosimo Sorrentino with his Silver medal. Photo by Doggie Beer Bones' David Crane

14 | OCTOBER 2015


Tom Ham’s Lighthouse presents:

BEER WEEK 2015 ON

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$5 of each ticket will be donated to the San Diego Food Bank Backpack Program

Live Art, Live Music, Monday Night Football For tickets visit: tomhamsbeerweek.bpt.me www.tomhamslighthouse.com | 619-291-9110


C R A F T B E E R S A L E S AT A N A L L - T I M E H I G H BY MITCH STEELE, BREWMASTER @ STONE BREWING

...See Part 2, “...And Why This Could Be Scary” on page 39 To read more of Mitch’s insights, visit his blog: HopTripper.com

Fun times at a recent San Diego Beer & Art Fest event; Photo by Victoria Carter

“Craft beer sales are at an all-time high!” Dave Edgar, when he was with the Association of Brewers — now the Brewers Association — always included this shoutout to the industry in his annual state of the industry address at the Craft Brewers Conference. It’s been a true statement every year since I’ve been a brewer, and quite probably every year since craft brewing got its start.

tion has been a long time coming, and I love it. I no longer have to focus on beer selection as criteria for choosing a restaurant! Unfortunately there are still exceptions. Many ethnic restaurants, Mexican, Indian, Thai, Chinese restaurants still need to learn and recognize that hoppy craft beer pairs wonderfully with their food.

2. There are some really great innovations happening. A lot of this stems from craft brewing’s

As we experience yet another great year in craft brewing, with record growth and a record number of brewery openings, I see many good things happening and several things that concern me as a brewer and as a long time fan of craft beer. So here are my thoughts on what I like about where craft beer is heading:

relationship with the culinary arts. Many brewers I know also are good chefs, and with that skill comes a willingness to experiment with exotic and non-traditional ingredients. In addition, hop breeding programs are really taking off and this is fueling the brewing of many new hoppy beers with exciting new hop varieties.

1. It’s becoming harder to find a bar

3. The hop industry is really starting

or restaurant that doesn’t serve craft beer than a bar that does. This is a great development, as even mainstream chain restaurants now often offer at least one good (and often local) craft beer in their draft lineup. This transi-

16 | OCTOBER 2015

to “get it”. Hop growers and hop suppliers are realizing that the future for their business will revolve heavily around craft brewing. Here’s a great example of why: Craft brewers are using an average of over 1 pound of hops per barrel brewed, almost 5 times what the large brewers use

per barrel. If craft brewing continues its growth, and hits 20% of the beer market, craft brewing will be using more hops annually than large industrial brewers. For many years craft brewers were left with the leftover hops, the “too intense” hop varieties that big brewers didn’t want. Big brewers funded most of the hop research and variety development programs, and because of that, most of the research was focused on low alpha, mildly aromatic hops to use in place of European noble varieties and varieties like Willamette. Over the past 10 years, I’ve seen an amazing change here. A lot of this has to do with the InBev takeover of Anheuser-Busch. AB had a company, Busch Agricultural Resources Inc. (BARI), that was 100% focused on hops, malt and rice quality, production and breeding. With the creation of AB-InBev, that subsidiary is now gone, leaving the door wide open. And craft brewers have jumped in with both feet. Craft brewers are now funding hop breeding programs and research. Membership in organizations like The Hop Research Council and The Hop Quality Group is growing, brewers have their own hop varietal research programs, are spon-


soring experimental fields and doing other things to develop close relationships with hop growers. More brewers now travel to Yakima WA to do hop selection than ever before-to the point where you can’t get a hotel room unless you book several months in advance.

4. The scenes outside of the United States and Canada, particularly Australia, New Zealand, Italy and the UK, are exploding. The UK, despite having a somewhat stodgy beer scene, has some great craft brewers, and the larger English brewers (at least the Brewmasters that work for them) are excited by what’s happening in the United States. And many other countries are just about to get it too. On my last trip to Berlin, I had some delicious locally brewed craft beer, and I think that town is ready to explode. I am seeing craft beer in Poland, in France, and many other countries. The international market may be the future for American craft beer.

5. The taste room concept is working as a business model for many small breweries. This reduces the need to rely on distribution, and eliminates the food side of the business, which, unless you are a passionate restaurateur, is a pain in the ass. In the San Diego area, what I’m seeing is that the local breweries are becoming the town’s pubs, gathering spots for people who like to hang out together and enjoy beers. I know from my own standpoint, I really enjoy going out on a Saturday or Sunday afternoon and visiting a few of the great local breweries we have here in Temecula. And I always see people I know…pretty cool.

6. Brewers are still willing to help each other out, whether it be loaning hops or malt, yeast, hosting tours, sharing how they brew, how they analyze their beers, how the operate their equipment, or help in any other way. There still is a very good level of camaraderie in this business that is one of the things that make it so magical. I hope that never goes away.

Read Part 2 on p. 39. WESTCOASTERSD.COM | 17


ALL SAN DIEGO BEER ALL WEEKEND NEW KIDS ON THE BLOCK; BREWERIES THAT HAVE OPENED IN THE LAST YEAR BLIND IPA TASTING AND JUDGMENT LADIES AND THE 80S CELEBRATION BENEFITTING PINK BOOTS SAINT ARCHER BARREL AGED BEER RELEASE REL WIFFLE BALL TOURNAMENT AND BALLAST POINT BRUNCH


C A L I F O R N I A' S N E W A G E O F B E E R C

alifornia’s craft brewing industry was rocked by news in September that three of its breweries joined forces with large, joint venture or international brewing conglomerates by way of merger, acquisition or partnership. Petaluma’s Lagunitas, the sixth-largest US-based craft brewer in 2014 according to the Brewers Association, sold a 50% stake of the company to Heineken International. Reports claim that 50% to be worth somewhere close to $500M. In San Diego, Saint Archer announced September 10th it was being acquired by MillerCoors’ “craft beer” division Tenth and Blake, with the deal being finalized this October. Just 13 days later, in Los Angeles, Golden Road sold a majority stake to Anheuser BuschInBev. -----------------------------------------------So, how will these mergers & acquisitions affect operations? Josh Landan (Saint Archer President) and Meg Gill (Golden Road President) used similar phrases to describe the future: “All the beers are going to stay the same. It’s really business as usual” - Josh Landan to San Diego UT. “It's business as usual, but amplified” Meg Gill in the acquisition announcement video, which many deemed ‘awkward’ Tenth and Blake CEO Scott Whitley echoed similar sentiments in a note to wholesalers, but added two important words, “for now”: “In the short term, we’ll focus on ensuring Saint Archer has the capacity to support its strong growth, as well as ways of working together on items ranging from procurement to sales and distribution. For now it’s business as usual for Saint Archer.” Tom McCormick, executive director of the California Craft Brewers Associa-

20 | OCTOBER 2015

tion, filled in the blanks for Samantha Masunaga of the LA Times: "It's pretty obvious that MillerCoors will assume control of the brand. At some point, they will probably start brewing Saint Archer beer in their large breweries. I see the Saint Archer deal as they sold their company to MillerCoors. Lagunitas, that was much more of a partnership." Some retailers, like Grant Tondro at URGE Gastropub, hope that the company — especially personnel — doesn’t change much: “That personal connection is everything and it’s worth far more to me than a quick buck. The brewing team: Yiga, Kim, Greg and others are what makes Saint Archer. As long as they’re around and are allowed to keep doing what they’re doing, we will continue to support them, as people, and as our friends. Now, IF that changes, if we lose that personal connection, if the brewers move on (willingly or otherwise), or if the beer starts to fall off because of corporate cuts or whatever, then we will have to re-examine that. But until that time, we will stand by our friends and have a beer, just as we would hope they would do with us.” Opinions on what these deals mean for the craft brewing industry as a whole were varied. The San Diego Brewers Guild has yet to decide what to do with Saint Archer’s case, seeing as the deal hadn’t yet been finalized. Here was the guild’s statement last month, as sent to us by President Kevin Hopkins: “Making great craft beer is born out of passion. It is however also a business. There can be no surprises when successful brands are courted by others who are interested in them. We wish the best to all who endeavor to build their brands including those who may be moving away from our intimate craft community.” Los Angeles Brewers Guild Executive Director Francis Lopez gave a statement to the LA Times following Golden

Road’s acquisition: “We are at a crossroads for beer in Los Angeles right now. It is still too soon to tell what the real impact of this will be on our greater community. However, a major concern here will be how this affects the playing field. In the age of rotating taps, and a very saturated number of breweries in California, it has already been an uphill climb for many other brewers.” James Limjoco, owner of San Diego’s Sublime Restaurant Group, alluded to the playing field as well: “The problem is these big beer companies, with their deep pockets, and deceitful propaganda, are doing whatever they can to squash the proliferation of the craft beer industry, as evidenced by their Superbowl ad, and all the legislation they are pushing to keep the little guys down.” OCBeerBlog cited news reports as well as the Center for Responsive Politics -a lobbying expenditure watchdog group that uses information from the Senate Office of Public Records — in a recent blog post, framed as a break-up letter with Golden Road: “If I knew you wanted to be in an abusive relationship, I guess I could have tried harder. I could have offered free beer to beer bars to snatch a tap handle or two (allegedly). I could have tried to turn the local supermarket beer aisle into a corporate mess. I could have spent millions lobbying congress and urged wholesalers to ‘stay loyal’. I even could have tried to purchase distribution in states to limit craft beer on shelves.” Even Lagunitas’ Tony Magee, who sold half of his business to Heineken, spoke of pricing and ultimate goals in a June article by Bloomberg Business: “AB InBev is selling barrels of Goose Island for half what its free-spirited competitors charge for their products. ‘What they really want to do is disrupt this whole craft thing so they can go back to the


business that they’d like to be in, which is making lighter beer with inexpensive ingredients,’ he says.” Dick Cantwell, co-founder of Elysian, was outvoted by his partners in the decision to sell to AB InBev, and tendered his resignation following the infamous Superbowl ad. He told Devin Leonard of Bloomberg Business: “Seeing the ad solidified my unwillingness to ever work with Anheuser-Busch again. There’s a big difference between an independent craft brewery that makes its own decisions and an enormous company that has one arm devoted to what they consider to be craft beer. In the case of Anheuser-Busch, they are perfectly content to have the different arms of their company at war with each other.” These developments have made at least one brewery owner nervous (they wished to remain anonymous so there wouldn’t be a ‘target on my back’): “With the increased ownership of the craft beer industry by these conglomerates comes buying power. As I look at my hop contracts over the next five years I see my prices increasing on many hops by almost 50% and the average increase of approximately 25% by 2020. And now we are seeing an influx of arguably mediocre breweries who have big beer buying power, the ability to drop cash on a year's worth of hops at once, and can gobble up tons of the best hops in the world to make truly uninspired IPAs. So in 2020, there is not a chance in hell that the beer I am putting onto the market won't be substantially higher-priced than these fortunate sons of big beer. While the consumer might be willing to pay for the obvious difference in quality, many retailers will drop true local and craft handles for macro-owned craft that is priced so low it is impossible to turn down.” The term used above - ‘macro-owned craft’ - is an oxymoron for The Brewers Association, which forbids craft breweries to be owned more than 25% by the big breweries. But that didn’t stop Landan and Gill from continuing to refer to themselves as craft. Here’s Gill in an interview with Beer Business Daily:

“Meg has a compelling perspective on what’s next for the craft definition. For her, the definition should really be about ‘protecting the quality’ so homebrewers ‘can’t brew a bunch of sh*t in their bathtub and call it craft.’” Gill even fired a shot across Stone Distributing’s bow in the same interview: "Where in SoCal it's tougher, because you got Reyes and Stone and Stone has done very, very well in the craft bars. That's what I'm telling you, Harry, is that A-B hasn't been blind to that. They've been paying attention to it and they're investing in people, separate people and marketing and operations - which is me, right - to combat this." John P. Anderson, writing on San Diego Free Press (sandiegofreepress. org) while the Saint Archer acquisition was still just a rumor, wondered about transparency: “If Saint Archer, or any brewery, is sold what will happen when that brewery buys premium space in grocery stores? If the label says “San Diego beer” and is next to Stone, Green Flash, and Modern Times will a person in Texas or Wisconsin know which is owned by San Diegans and which is owned by a faceless corporation?” Mike Stetz from Our City San Diego (ourcitysd.com) quoted Anderson, then continued and concluded his article with this: “Good question. However, the Wall Street Journal estimated that the sale of Saint Archer was for more than $35 million. So here’s another good question: Can you blame them?” Others, such as researcher Vince Vasquez, pointed to the larger work needing to be done if craft beer wants to differentiate itself from the macros: “Still, St. Archer presents an important debate – not a conversation, a debate – that San Diego and other craft beer regions need to have: what makes beer “craft,” and are breweries that enter into agreements with InBev and MillerCoors et al still craft? Debates that answer core questions like these can help provide

clarity in a muddied marketplace where multi-million dollar advertising and clever packaging are blurring the lines between the craft and macro worlds. Long term, I believe the craft brewing community needs to begin exploring the use of conjunctive labeling, craft certification programs and regional craft seals as ways to regulate and define who’s in and who’s out of the craft beer industry.” LA Weekly’s Sarah Bennett concluded her round-up with this message: “Bitching and moaning aside, here’s why this is bad: If the few large global beer brands get enough control of smaller craft breweries, it could take us right back to the dark ages, with a few tiny local craft breweries eking out an existence — and everything else operating under the umbrella of the big guys. With A-B distributing craft brands across the country en masse at a lower price than the small producers can afford to charge, there’s the potential for monopolies at the tap and shelf level. What will be the distribution options for smaller breweries looking to expand on their own? If their beers make it into a retail space at all, will customers pay a higher price, even for a premium product? ‘We want to be with the winning horse,’ Gill said in the video. But in the end, this deal could make Golden Road stronger at the expense of other local breweries getting weaker.” -----------------------------------------------West Coaster will continue to follow and report on developments in this new age of beer. In the next few years you will likely see a lot more Saint Archer, Golden Road, Lagunitas, Elysian and other pseudo-craft crowding supermarket and convenience store shelves; those are channels which true craft beer has had trouble penetrating. If you’re not a big fan of small, locallyowned businesses, and individuality, and you just want a cheap, available IPA, then this is good news. But the road on which we now find ourselves could very well lead to decreased competition and diversity, with the forcing of smaller packaging breweries out of the market due to price wars behind the scenes. • WESTCOASTERSD.COM | 21


INTO THE BREW Piles of Mosaic on the conditioning floor at Perrault Farms

HOPPING TO IT

in Yakima BY SAM TIERNEY

H

ops loom large over the psyche of the beer industry. It's hard to find a brewery with marketing graphics completely devoid of the distinctive green cones, or beer names with nary a hop pun or reference. Despite this, few people ever get to see the large farms where our beloved lupulin factories grow. The majority of hops grown in the U.S. come from the Yakima Valley in Central Washington, where more than 30,000 acres are grown each year. An additional 11,000+ acres exist mostly in Oregon and Idaho, plus various small farms all over the country.

22 | OCTOBER 2015

Roughly 70 farms grow hops in Yakima, sharing space with copious amounts of apples, berries, grapes, and other fruits and vegetables. Yakima is in the high desert on the eastern side of the Cascade Mountains, but is blessed with rich soil perfect for agriculture, irrigated with snowmelt from the mountains on the western horizon. Each September, brewers from all over the world come to Yakima during harvest to visit farms and brokers for “selection.” This was my first year going, and I found a whole world of hops waiting to be explored. Walking through a hop yard before harvest is a surreal experience. 18 vertical feet

of nearly solid green matter surrounds you, sometimes nearly as far as you can see in any direction. Alas, this lush forest of lupulin-laden cones and prickly bines won't last long. Hop picking is a violent yet mesmerizing process. Bines are cut from their wood-and-wire trellises, then trucked off to stationary picking machines that rip apart stem, leaf, and cone. This fun house of sorting and cleaning machinery is designed to send cones out one direction and the rest of the plant out the other. When the systems work properly, you end up with a clean stream of cones going out the “money belt” to the kiln building, and a pile of cone-free waste material sent out the other side, where it


mesh floors and conveyors to bring hops in from the picking machine and out to the conditioning floor. Hops take several hours to dry at the typical temperature range of 120-150 degrees Fahrenheit. Most farmers prefer temperatures at the lower end of the spectrum for aroma varieties in order to preserve delicate aromatics, and higher temperatures to speed up the process for bittering hops that will mostly be sold to make hop extracts. In contrast to the noise and frenetic energy of the picking building, the hop kiln is like a cathedral during prayer hours, with only the gentle hum of the fans and heat coming off the top of the bed to let you know that there is anything happening at all. Early in the morning, you can see water vapor steaming out of the top of the kiln building like a giant tea kettle. Once the hops are dried to target moisture content, they must cool and rest before being packed into 200-pound bales for storage and transportation. During this time, the hops undergo a 18-24 hour “sweat” on the conditioning floor that equalizes the moisture across the cone. Some farms use an alternative system in which they blow cold air through the kiln after reaching target moisture content, in order to rapidly cool the hops. They then move the hops into conditioning bins for holding until they are ready to bale.

is loaded into trucks to be taken out to the field and mixed back into the soil. Although “fresh hop” beers are popular right after harvest each fall, nearly all hops are dried in a kiln to reduce their moisture content to about ten percent before they find their way into a brew kettle or fermentation tank. Left fresh – also called “wet” or “green” – hops will spoil quickly like any leafy produce. The basic concept behind the hop kiln has existed for centuries: lay a bed of hops over a porous surface and blow heated air underneath to drive off moisture. These days, propane or natural gas burners heat air that is blown by giant fans into buildings with metal

For brewers like Sierra Nevada and Victory, who use whole cone hops, the bale is the last processing step before the brewhouse. The main problem with bales is that they don't store very well. You get several months of good storage for most varieties, and then aroma and alpha acids start to steadily drop off. Hop suppliers and brewers try to mitigate this by keeping bales in sub-freezing warehouses, sometimes with “controlled atmosphere” conditions that reduce oxygen for even slower degradation. Using this method, you can maintain reasonable, if not perfect quality until the next harvest. In order to remedy the storage degradation problem, hop suppliers started pelletizing hops after harvest, packing them into oxygen-purged or vacuum bags. Pelletizing and storing in oxygen free

packaging allows hops to store for up to three years without severe degradation. Pelletized hops are also easier to ship and take up less space in the brewery. These days, the vast majority of brewers use pelletized hops almost exclusively. While a small amount of brewers swear by the aromatic quality of whole cones, most IPAs and other hop-forward beers brewed these days are with pellets, which are more efficient at delivering aroma, because the pelletizing process ruptures the lupulin glands, which contain the essential oils of the hop. There are several pellet plants in Yakima, and they all operate with the same general design. Bales of hops are fed into the bale breaker, which rips the bale apart into small pieces. The next step is the hammer mill, which grinds the hops into a coarse powder which is then homogenized in a mixing tank, allowing multiple bales to mix together for a more consistent product. The last step is the pellet die, where the hop powder is extruded into small pellets resembling something you might imagine a rabbit munching on. The pellets are then measured into oxygen-barrier bags and packed into boxes for shipping. Proper pelletizing process is crucial for quality, and temperature especially must be controlled in order to avoid damaging the aromatic oils in the hops. The pellet die can create a large amount of heat if not run at optimal speed, and liquid nitrogen is often employed to keep the system at the proper temperature. Hop harvest takes a little over a month, with different varieties ripening at different times, allowing a constant stream of hops through the picker, kiln, conditioning floor, and baler. Once harvest is done and hops have been selected by breweries, the pellet plants fire up and the entire crop is pelletized over the next several months before being shipped to breweries around the world. Next month I'll dive into selecting the right hops for your brewery, plus the exciting new varieties coming from the hop breeding programs in Yakima. •

Into the Brew is sponsored by The High Dive in Bay Park

WESTCOASTERSD.COM | 23


My Pitches Do The Work

WHITELABS.COM | YEASTMAN.COM


P L AT E S & P I N T S

BEER BARONS

B E H I N D T H E S C E N E S AT B A R O N S M A R K E T ' S

B A C K R O O M B E E R - PA I R I N G S E S S I O N By Brandon Hernández

G

rocery stores are built to provide a feast for the eyes within their spacious confines. Everywhere one looks, fruits, vegetables, meats, seafood and thousands of other products (including beer) are arranged in the most appealing, attentiongetting manner. A great deal of thought goes into a food store’s interior, but there’s a lot going on outside a certain Southern California grocery chain’s outposts. Enter the Barons Backroom Beer Tasting, a quarterly event where each of the chain’s five stores invites patrons to experience multiple beer-and-food pairings behind the store. For each Backroom event, Barons collaborates with a different local brewery. Past participants have included Acoustic Ales Brewing Experiment, Garage Brewing, Modern Times Beer and Rough Draft Brewing Company, representatives from each have been onsite to help present their brands in the best, most informed light. That educational element mirrors members of Barons’ staff, who explain the dishes coupled with the local brews. Those items are conjured from ingredients carried in the stores, making for pairings that are easy for attendees to replicate on the home front. Once a brewery has been selected, key representatives from that business are invited to a pre-event pairing session at one of Barons’ locations where they are asked to bring along the beers they most want to showcase. Once on-site, the brewery reps taste through a preliminary tasting menu developed by an assortment of Barons’ culinary minds. Beers are poured into tasting glasses so the reps and roughly a dozen Barons employees from all of their stores (Point Loma, Rancho Bernardo, Alpine, Temecula,

Wildomar and, soon, Murrieta) can analyze their compatibility with each dish. I was able to sit in on the tasting session for the next Backroom event took place on Wednesday, September 30 from 6 to 8 p.m. and feature beers from Pizza Port Brewing Company. You've probably just missed the event, but stay tuned for some great recipes and pairing ideas. As it turns out, the pre-event tasting was much more than a formality. Much connoisseurship was employed to ensure the most harmonious pairings made their way to the customer tasting. An organic kale and split pea soup was nixed in favor of the chickpea soup because its flavor profile matched the caramel notes of Pizza Port’s Chronic Amber Ale. Swami’s IPA was thought to be a shoe-in to pair with chevre-stuffed peppers, but its hoppy resinous was too overbearing while Ponto Session IPA’s dry finish helped refresh the palate for the next bite of that sweet, earthy, tart tidbit. Cambazola cheese was subbed out in favor of Point Reyes Blue to stand up to caramelized onion sweetness that was deemed

WESTCOASTERSD.COM | 25


a great go-with for the displaced Swami’s. Though delicious, a lentil and bean dip was a bit tame for the Kook Double IPA, so the decision was made to add pickled jalapeño peppers to the recipe. And Pick Six Pilsner was dog-eared as a reception beer to be served on its own as guests arrived, but once Pizza Port’s reps explained what a great dessert carrot cake can be with hopforward beers, the panel gave it a shot and a fifth pairing was added.

Barons Market and Pizza Port staffers join together to build the pairings

In the end, it was one of the more cerebral, team-oriented tasting sessions I’ve been party to in some time, and a sign of the type of quality to expect in the resulting events. While Backroom events provide an opportunity for Barons and their partner breweries to market at the market, all proceeds are donated to local charities. In honor of Breast Cancer Awareness Month, Barons has identified Cancer Angels of San Diego and Michelle’s Place, a Temecula-based breast cancer resource​ ​c enter, as the beneficiaries for the Pizza Port pairing. That’s something that’s bound to leave a good taste in anyone’s mouth. ••••••••••••••••••••••••••••••••••••

Indian Lentil and Bean Dip with Pickled Jalapeño and Tacupeto Chips PAIRED WIT H P IZZA P ORT K OOK DOU B L E IPA • • 1 package Tasty Bite Madras Lentils • • ½ cup Cheddar or Monterey Jack cheese, shredded • • ¼ cup sour cream • • pickled jalapeño pepper slices • • 1 bag Tacupeto tortilla chips Heat the lentils in a skillet over medium heat. Stir in the cheese until melted and completely incorporated. Stir in the sour cream (add more if you prefer a creamier consistency). Top with several jalapeño slices, then serve with chips and beer. ••••••••••••••••••••••••••••••••••••

Goat Cheese-stuffed Sweet Petite Peppers PAIRED WIT H PIZZA P ORT P ONTO S ES S ION IPA • • 4 ounces goat cheese, crumbled • • 1 clove garlic, finely chopped • • 2 tsp fresh parsley, finely chopped ••

/8 tsp salt

••••••••••••••••••••••••••••••••••••

Point Reyes Blue Cheese and Roast Beef Bites PA I R E D W I T H P I Z Z A P O RT S WA M I ’ S I PA • • sourdough bread • • canola oil • • 3 onions, thinly sliced • • 4 ounces cream cheese, softened • • 1 cup Point Reyes Blue Cheese, crumbled • • salt and freshly ground black pepper to taste • • Stoneridge Roast Beef Preheat oven to 400 degrees Fahrenheit. Arrange the bread in a single layer on an ungreased baking sheet. Place in the oven and bake until lightly browned, 4 to 6 minutes. Remove from oven and set aside.

1

• • 16 sweet petite peppers Combine the goat cheese, garlic, parsley and salt in a medium bowl and mash with a fork until all of the ingredients are completely incorporated. Spoon a heaping teaspoon of the cheese mixture into each pepper. Serve with beer. 26 | OCTOBER 2015

Heat the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized. Remove from heat and set aside. Blend the cheeses, season with salt and pepper and mix together until smooth. Spread each slice of bread with the cheese mixture, top with roast beef and garnish with onions. Serve with beer.


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THE CARBOY CHRONICLES

BREW I N G BET T ER: F I N E -TU N I NG YO UR B EE R B Y B R IAN TROUT (G U E S T COLUMNIST)

Water. Malt. Hops. Yeast.

It sounds easy enough. Let’s brew some beer! Brewing beer is fairly basic at its very core. Brewing excellent beer is not. When it comes to damn tasty suds, the devil is in the details. Fine-tuning your beer and seeing noticeable improvements right away might be easier than you might think. Here are some tips and tricks:

R ECI PE FORMU LATIO N Anyone can brew a super hoppy beer or a bitter beer. The best sour beers and IPAs have complexity. A balanced beer with layers and nuance is the goal. Does it make you want to cry and have your arm hairs stand on end? If the answer is no, you can always adjust. Here's a guide I use:

T h e a u t h o r, s e c o n d f r o m r i g h t , w i t h Q U A F F b u d d i e s ; p h o t o b y T i m S t a h l

Use new combos of hops. Play around with ones you’ve never used in one of your more dialed-in recipes. That brings us to water. We aren’t going too deep on this one. If you used clean and filtered water, or bottled or carbon-block filtered water, you will be ok. The majority of home-sized carbon block filters have to be run slowly to do their work (0.5 GPM).

B REWDAY T EMP ERAT URES Get a good thermometer that you can calibrate and trust. ThermoWorks Thermapen ($80) or ThermoWorks RT301WA ($30) are recommended.

o o BU:GU – Bitterness Unit to Gravity Unit. This will help with finding balance.

F ERMENTAT ION

o o Ex. 1.060og beer with 45 IBUs is 45/60 so the BU:GU would be 0.75

“Brewers make wort. Yeast makes beer.”

o o Ex. 1.050og beer with 50 IBU is 50/50 or a BU:GU of 1.0 With the grist, focus of percentages instead of weights. Be careful of throwing too many malts into your recipes; the result might just taste dull and muddled. Many styles out there are simple malt bills. How many German styles are practically SMASH (Single Malt Single Hop) beers? Pilsner malt, Hallertauer hops, lager yeast. Done! [BeerGeek Homework: Drink some German beers and think about recipe simplicity and balance. Happy Oktoberfest!] 28 | OCTOBER 2015

Think of brewing as simply cooking up a meal (wort) and inviting some dinner guests over (yeast selection) to eat it (attenuation). How many guests should you have over (pitching rate), what do you cook (wort production), and how do you season the food (hops and spices)? Will they fall asleep early after eating (flocculation)? What will they leave behind (yeast-derived flavors)? Is the space comfortable enough for the guests (fermentation temp)? A healthy proper pitch of yeast and proper fermentation temperature are the two biggest ways to improve your beer quickly.


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Let’s focus on fermentation temperature only. Yeast doesn’t like quickly rising and falling temperatures during fermentations. These yo-yo temperature changes can cause your wort not to ferment all the way and/or kick out some unsavory flavor compounds or hot booziness. Th i nk of b rewing

[BeerGeek Homework: Go out and drink a beer that is has low carbonation followed by a beer that has high carbonation. What did you discover? Buuuuuurp!]

D I AC ET Y L

as simply cooking u p a me a l (wo rt) and inviting so me d i n n e r g ue s t s over (yeast selectio n) to e a t i t (attenuation)...

Fermentation temperature control can be achieved with temperature-controlled fermenters, placing your fermenter into a temperaturecontrolled space like a chest freezer with temperature controller, or with a simple water bath.

Placing your fermenter or carboy into a simple water bath in a storage bin or keg tub will greatly buffer temperature swings. Having 5 gallons of wort fermenting in a bath of 10 gallons will often hold daily temperature swings to 2degF. There are certain times of the year where this water bath will often be a steady 67F and absolutely perfect for most ale yeast. Often these bins are cheap or free at garage sales. Oh, and make sure you keep it out of the light. Throwing a beach towel over this setup is a simple solution.

CAR B O N AT ION Have you ever tried the same beer on CO2 and Nitro? How about pumped from a Cask? Carbonation is an often overlooked, yet important component of beer. It affects the mouthfeel and body. Carbonation will really change the way beer greets your mouth.

While usually this D-Word is thought of an off-flavor, in reality many English and Czech style beers appropriately feature a low amount of it. However, for the time being we are going to imagine it is always bad.

Diacetyl can come across as buttery, butter popcorn or butterscotch. Sometimes it can taste like Buttered Popcorn Jelly Bellys, Werther’s Originals, or a certain beers brewed in New England with a ship on it. Diacetyl is produced earlier in fermentation and cleaned up late in fermentation. Often simply giving a beer enough time on the yeast will help it to clean up. However, that does not always work. You can try and do a Diacetyl Rest during fermentation: Wait until the bulk of the fermentation is complete and there is still some active fermentation. Let the fermentation free rise 10degF or gently warm it 10 degrees slowly. Hold it there until Diacetyl has been cleaned up.

o o No Carbonation – Thin and watery

Because each of us has a different sensitivity to Diacetyl threshold, performing a forced diacetyl test could be valuable.

o o Very Low to Low Carbonation – Creamier mouthfeel, apparent bigger body

C L A RIT Y & A P P EA RA NC E

o o Medium Carbonation – Starts making it appear lighter. Bubbles on the tongue o o High Carbonation – Makes beer seem thinner with lighter body, spritzy, scrubs palette Carbonating per style can make or break a beer. English styles will often have lower carbonation. This makes a lot of the often low ABV styles come across as more rich than they would be at a higher carbonation level. Think of Dry Irish Stouts that are typically on nitro. This gives them a creamy mouthfeel and makes them easy to drink quickly. If the same style was moderately carbonated with CO2, it would not be as crushable. Now think of some of those thick glass bottles of beer from Belgium. A lot of those styles are highly-carbonated. Imagine the sparkling wine bubbles trailing up to the merengue head in a Belgian goblet. If you do brew a beer that comes out a bit sweeter than you'd like, carbonate to the top end of the style to give the illusion that it is drier than it is. If you brew a beer that is too dry, simply carbonate to the low end of the style.

30 | OCTOBER 2015

Think of two plates of the same cheeseburger and fries side-byside. Plate #1 has a sloppy looking, sad burger with mainly beige and brown colors showing. The fries look pale tan and there is a glob of ketchup squeezed on the side. Plate #2 has a bun offset to the side to show a bright red tomato, dark leaf greens, red onion, cheese oozing over the sides, plus crispy tan fries with a stainless cup of some fry sauce. Plate #2 looks more expensive and sexy. It might not be, but it looks that way. If we don’t like the way a beer appears then it will have negativity attached when we smell and taste it. The opposite can be said about a beer we find attractive; we drink with our eyes first. While there are hazy beers out there (Belgian Wit, Hefewiezen) the majority of beers look their best with a glowing gem-like crystal clarity. Ways to achieve this include Filtration, BioFine, Gelatin, Isinglass, etc. Consult your local homebrew shop owner to find out which is right for you. •

Next month we'll cover Creative Brewing. Cheers!


SAN DIEGO BEER WEEK AT WAYPOINT SDBW.ORG KEEP THE KEEP THE GLASS WITH GLASS WITH PIZZA PORT SOCIETE BREWING Saturday 11/7

Sunday 11/8

BEER DINNER WITH FALL BREWING

WAYPOINT CELLAR RELEASE NIGHT

Wednesday 11/11

Thursday 11/12

KEEP THE KOOZIE NIGHT Friday 11/13

SAN DIEGO’S BEST BEER RESTAURANT WESTCOASTER READER’S POLL 2015


THE DOCTOR’S OFFICE

ZWANZE:

A SU R R EALI S T ALE BY: G O NZ AL O J . Q UI N T ER O , ED. D.

Z

wanze Day is a pillar of beer geekdom.

Around the world, every year since 2008, certain lucky locales — including Oceanside’s Bagby Beer Co. this year — have the opportunity to simultaneously toast to Belgium, the land of Surrealism, with a special beer brewed by Belgian rockstar brewery Cantillon. Three other California spots — Russian River in Santa Rosa, Beachwood BBQ in Long Beach, and The Trappist in Oakland — were hand-picked to help celebrate this one-of-a-kind beer release on September 19. This year’s Zwanze beer iteration, a sour stout, is the perfect embodiment of that surrealist artistic movement. According to brewery owner, and family patriarch Jean-Pierre Van Roy, that movement “continues to define in part the Belgian spirit and for quite a few people here has even become a sort of life philosophy.” In order to achieve this year’s objective, fourth-generation brewer Van Roy made some changes to recipes for a traditional stout. He fermented some raw wheat “to improve mellowness and enhance storage characteristics.” He didn’t use roasted barley, “to avoid further accentuating the dry aspect, which was already present as a result of spontaneous fermentation.” The stout then matured for 28 months in casks. Cantillon’s product, to many, are the epitome of what wild-fermented ales can be. These beers are not kettle-soured, nor inoculated by chemical compounds from a lab. Cantillon's spontaneously-fermented ales are inoculated by wild yeast found in the air in a brewery that is its own The menu at Moeder Lambic ecosystem. Cantillon is what a craft brewery should aspire to: forged by more than a century of craftsmanship, with skills developed and passed down from generation to generation, all the while continuing to innovate in line with fickle consumer behavior. Their only major change came in 1999 when they decided to use all organic raw materials. In Brussels, I spoke to Jean Hummler, owner/operator of the city’s premiere lambic bar, Moeder Lambic, on what Zwanze Day and Cantillon mean to him. "10 years ago I was fighting to sell Cantillon; the styles of beers they brew were not popular at the time. Now I'm fighting for the right to sell it, it's become so popular worldwide. I am proud to host Zwanze Day here in Brussels, knowing it could easily be pouring somewhere else." The diversity in the bar that day echoed this sentiment. The United States was represented by myself and my wife. Next to us were enthusiasts from Spain. Italian and Portuguese languages were within earshot. We helped a young Canadian couple find their way to the event. The mind boggles at how many nationalities were in attendance to celebrate Zwanze Day. Mexico was represented by Jonathan Días De La Peña of Cervecería Legion which recently won "Best New Brewery" at "La Expo Cerveza Mexico 2015". New Zealand was represented by Garage Project, which recently brewed a collaboration with Stone Brewing Company and COEDO Brewery in Japan. The fact that so many people were willing to make the international pilgrimage speaks volumes of the event and the family behind it. Their values are reflected in the importers, exporters, distribution chain, bottle shops, bars, restaurants, and breweries that are selected each year. Cantillon and Zwanze will live on through these surrealist ideals of myth and imagination by making dreams reality. •

32 | OCTOBER 2015


+ BBQ @ Thorn Street Brewery + Oktoberfest (Day) Treasure Chest (Night) @ Panama 66

SU N DAY 1 0 /1 1 + PB Fall Harvest @ Turquoise Cellars + Ramona Homebrew Comp. Deadline @ ChuckAlek + Oktoberfest @ Ballast Point 4 Locations + Michelada & Tostada Comp. @ Quad AleHouse

SU N D AY 1 0 / 1 8 + Almanac Brunch @ Toronado + Intermediate Brew Class @ Home Brew Mart + Pour It Black @ Stone Escondido

MON D AY 1 0 / 1 9 + Supper Club w/ Leroy’s Kitchen & Lounge @ Green Flash

MO N DAY 1 0 /1 2

+ Beers of East County @ SD Beer Works (10/14 10/18)

TH U RSDAY 1 0 /1 5 + Homebrew & Healthy Snacks @ The HUB (Carlsbad) + Green Flash Takeover (Treasure Chest) @ Bruski + Treasure Chest Fundraiser @ Coin-Op + Cask Night @ Duck Foot Brewing Co.

FRI DAY 1 0 /1 6 + Firkin Friday w/ Nickel Beer Co @ Hamiltons + Treasure Chest Fundraiser @ OB Noodle House + Cask of AleSmith Evil Dead Red @ Ritual Kitchen

SATU RDAY 1 0 /1 7 + Taste of North Park 2015 + Iron Fist Brewing Co. 5th Anniversary

T UE S D AY 1 0 / 2 7 + Modern Times Flights @ Manhattan Bar + Beer 4 Boobs Pizza Port Tour: Carlsbad

W E D NE S D AY 1 0 / 2 8 + Art of Recipe Development @ Stone (Kettner) + Green Flash Taps @ SD Beer Works (10/28 - 11/1)

+ Treasure Chest Fundraiser @ Small Bar

F R I D AY 1 0 / 3 0 + Firkin Friday w/ AleSmith Evil Dead Red @ Hamiltons + O'Sullivan Bros. 1-Year Anniversary Party (10/30 - 10/31)

TU ESDAY 1 0 /1 3

W EDN ESD AY 1 0 / 14

+ Live Wire 23rd Anniversary Party

T HURS D AY 1 0 /29

+ Meatless Monday Dinner w/ Fall @ Cueva Bar + Societe / Commis / Abnormal Dinner @ Cork & Craft

+ Monkey Paw Dinner @ Cowboy Star + Beer 4 Boobs Pizza Port Tour: Solana Beach + 4th Anniversary @ Tiger!Tiger! (Seasonal Fruit Beer) (10/13 10/18)

S UND AY 1 0 / 2 5

S AT UR D AY 1 0 /31

B e e r 4 B o o b s t e a m m e m b e r C a s s i e Va l e n c i a n o h e l p s g e a r u p f o r G A B F. S u p p o r t B 4 B a t several events around town this month! (B4B Facebook photo)

T U E SD AY 1 0 / 2 0 + Pizza Port Golf Tourney @ Twin Oaks + Chicks for Beer w/ Russian River @ The High Dive + Beer 4 Boobs Pizza Port Tour: Bressi Ranch

WE DNE S D AY 1 0 / 2 1 + DrinkAbout! (10 Uptown Neighborhood Bars) + La Bella Pizza Garden 60th Anniversary Celebrations + Tap That Cask w/ Hangar 24 @ Regents Pizzeria

FR IDAY 1 0 / 2 3 + Coffee, Beer & Art Show @ Main St Barrio Logan

SAT U R D AY 1 0 / 2 4 + Belching Beaver Vista Anniversary Party

+ Halloween Party @ Mission Brewery + Halloween Party @ Intergalactic Brewing Co. + Halloween Party w/ Societe @ Regents Pizzeria

NOVEMBER T UE S D AY 1 1 / 3 + Beer 4 Boobs Pizza Port Tour: San Clemente

T HUR S D AY 1 1 / 5 + Slater’s 50/50 Liberty Station 4 Year Anni. feat. Deschutes + Cask Night @ Duck Foot Brewing Co.

F RI D AY 1 1 / 6

San Diego Beer Week Begins! (Guild Fest VIP) + SDBW Kickoff w/ Karl @ Hamiltons + Rare Beer Breakfast @ Stone Escondido + The Bruery (& The Bruery Terreux) Flights @ Ritual Kitchen

Continued on p.45 34 | OCTOBER 2015


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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. 

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C R A F T B E E R S A L E S AT A N A L L - T I M E H I G H

...AND WHY THIS COULD BE SCARY BY MITCH STEELE, BREWMASTER @ STONE BREWING ( C O N T I N U E D F R O M PA G E 1 6 ) OK, so the easy and obvious route would be to discuss how consolidation and craft brewer buyouts by large brewers are a huge concern. And they are. Almost everyone in the business is concerned about how this will impact pricing and distribution availability. We’ve seen pioneer breweries fail in the wake of consolidation, and we’re seeing the beers from purchased breweries at a much cheaper price than most craft brewed beers. I don’t know what the future holds here, but most people expect the buyouts and consolidations will continue for a while. And this could create some serious pricing and availability gaps that could put some craft brewers out of business and slow the growth of others. But here are some other things I also find a bit disheartening:

1. Craft brewers for years have operated under the guise “A rising tide lifts all boats”. In other words, breweries helping other breweries succeed will facilitate everyone’s own success in the long run, because each brewery that succeeds helps grow the overall craft beer industry. There are some unwritten rules that craft brewers have followed since the beginning, all of which helped us “stick it to the man” (“the man” in this case being the large industrial brewers). For example, most brewers never badmouthed another craft brewer, at least by name, regardless of their own personal opinion about that brewer’s beer or practices. And for sales, targeting other craft brewing tap handles or shelf spots to try and replace with your own craft brand was sort of taboo. But now the game is changing. There are some verbal wars being seen amongst craft brewers, which is damaging some of the good relations the brewers have with each other. There are brewers that “poach” trained brewers from other breweries, thereby letting the poached brewery incur all the significant costs of training and education that goes into teaching someone to be a brewer, and reaping none of the benefits of someone well trained and skilled on their team. There is price gouging and undercutting, and there is vicious competition for tap handle space. Many brewing companies are stooping to illegal “pay to play” tactics for a competitive edge. It kind of sucks, and I see it getting worse before it gets better.

2. There aren’t enough trained brewers to go around. I’ve hit on this topic before in this blog, but right now there are a lot of larger craft breweries unsuccessfully searching for experienced, skilled brewmasters that understand the intense requirements of a production operation. There aren’t that many brewers out there that know how to run production on a larger scale, yet also get the creative and innovation aspects of what craft brewing is all about. More often than not, employers can

WESTCOASTERSD.COM | 39


find brewers that have strong skills in one area, but not the other. Some breweries are operating with unskilled and/or untrained brewers that are bestowed with the title “brewmaster”. Not to beat a dead horse here, because I’ve said this a lot, but making some good homebrew does not make one a brewmaster.

3. The big brewers are taking notice. For years, “microbrewers” barely made a blip on the radar of large industrial brewers, and from my own personal experience at Anheuser-Busch, the big brewers generally looked at craft beer as a bit of a joke. But after 10+years of declining sales in the face of the massive growth of craft, the big brewers now see this craft movement as serious competition. Now we are seeing the large brewing companies purchase craft brewers with increasing frequency and the large breweries are also purchasing wholesalers that (used to) sell craft beer. Add to this the addition of all the stealth craft brands, brewed by large brewers, and sold for a much lower cost than real craft beer, and you have a big problem. They have money and resources at their disposal, and aren’t afraid to squash the upstart breweries.

have a catchy marketing angle and a message that separates you from the other brewers. Brewers who don’t excel at both will be the ones threatened by this. There are well over 100 craft breweries operating in San Diego County right now. Is there room for all of them to succeed? It certainly is difficult when you rely on the distributors to move beer-with some distributors there are far too many brands in the portfolio to put adequate focus on all of them.

6. Long-term hop supply is a concern because craft brewers are using more and more hops on a per barrel basis than ever before. Combine that with the phenomenal 20% growth rate, and one will see that hop demand is starting to outpace supply. The competition for new hop varieties is getting pretty heavy. That said, because hop growers and craft brewers have now developed great relationships, everyone is working harder to get more of the high demand hops in the ground and available. But there’s not much to stop a giant brewer coming in and buying all the Cascade crop if they decide that’s the hop they want. It’s happened before.

4. Is this craft beer thing a fad? I re-

7. The fickleness of the craft beer

ally don’t think so, but I’ve been making “adult beverages” for over 30 years now, and I’ve seen a lot of things come and go. White Zinfandel, wine coolers, spiritsbased sweet carbonated beverages, dry beer, ice beer, amber beer, sweet fruit beer, etc. All of these made major waves and then dwindled to obscurity. I don’t necessarily see that happening with today’s craft beer, but it certainly could, especially if the big brewers start working harder to squash the category. And if craft beer really goes mainstream, is that a good thing? Depends on the circumstance I suppose. If mainstream means consolidation and homogenization, then that would be bad. Craft beer is all about having viable and meaningful choices.

consumer is creating concerns for long time flagship brands. Think about it: if you are a craft beer drinker, when was the last time at a beer drinking session that you had the same beer more than once? It just doesn’t happen any more. There are too many really good beers out there, and people gravitate towards that shiny new object more often than not. Rapid and frequent innovation and understanding the life cycles of certain brands are becoming the focus of many brewers, who for years had been successful with just a handful of brands. Mixpacks/Variety packs are the biggest selling category in craft beer right now. This situation makes projecting sales and ingredient requirements an impossible task for brewers. Are the successful brewers of the future the ones that constantly innovate and come out with a lot of new beers and one-off beers all the time, and retire older brands at an increasing rate? Perhaps.

5. The coming “Bubble burst”. It’s coming. Everyone believes that in the next few years there will be a wave of closings in the wake of the intensifying competition. To succeed these days, it isn’t enough to brew excellent beer, you also have to

40 | OCTOBER 2015

8. The death of Pale Ale and the IPA-ification of everything. I love a good Pale Ale. But they are simply getting harder and harder to find. The incredible success of IPA in recent years has just about killed the Pale Ale category-you rarely see more than one or two in any multitap, at least here in California. There are some great things about the growing popularity of IPA, but when I hear “IPA will be the next American Lager” I wonder if that is a good thing for craft brewing. As much of an IPA fan that I am, I like drinking other beer styles too. Unfortunately, that might not be the case right now with the general beer drinking public.

9. Craft brewing has always separated itself from the big brewers by being much more beer and brewer focused. What does that mean? Well, as an example, when I was at Anheuser-Busch, the marketing team decided what new beers we would brew. Our job was to create the beer once we got our marching orders. Yes, we had some input, but the ultimate decision-making power was the marketing department. One of the things I’ve always enjoyed about craft beer is that it is more “brewer-driven”. At most craft breweries, the Brewmaster or Brewing Team comes up with the beer ideas, and then works with sales and marketing to figure out the best way to sell the beer (as a regular release, a one-time release, or seasonal). Unfortunately I see that changing, and little by little, some breweries’ marketing teams are getting more and more power, and are driving more of the brewing decisions. Not naming names here, but when you see established breweries veer off their tried and true path, or brew a beer that someone else has already made popular, that is most likely a marketing decision, not a brewer decision. Maybe I’m a bit naive, but the idealist in me finds this unsettling, and I don’t think it bodes well for the future. All this being said, I am still quite bullish on craft brewing and will remain a lifelong fan of great beer. But I think there will be some rough roads ahead as the industry growth continues. •

Visit Mitch’s blog: HopTripper.com


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@hoppybeerhoppylife WESTCOASTERSD.COM | 43


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+ SD’s New Breweries @ Regents Pizzeria

SATU RDAY 1 1 /7 + Barrel Harbor 2nd Anniversary (Thunderclap Release) + SD Brewers Guild Festival @ Broadway Pier + Cheese & Beer Fest @ Escondido Historic Grand Ave. + Barrel Night @ The Lost Abbey + Victory at Sea Cask Duel @ Regents Pizzeria + Keep the Glass w/ Pizza Port @ Waypoint Public

SU N DAY 1 1 /8 + Nomad Donuts & Beer Pairing @ Thorn Street Brewery + Modern Times Dog Show @ Quartyard SD + Societe Night @ Waypoint Public + Groundswell Night @ Manhattan Bar + Keep the Glass w/ Societe @ Waypoint Public

MO N DAY 1 1 /9 + Fishing w/ the Brewers @ Fathom Bistro + Modern Times / Almanac / Abnormal Dinner @ Cork & Craft + Baja Mini Fest @ Panama 66 + Industry Night @ Societe Brewing Co.

TU ESDAY 1 1 /1 0 + Cheese & Beer Odyssey @ WineSellar & Brasserie + Pink Boots Society Meeting @ Societe + Green Flash Flights @ Slater’s 50/50 San Marcos + Karl Strauss Brewmaster @ Manhattan Bar

W EDN ESD AY 1 1 / 11 + Societe Beer Dinner @ Cucina Enoteca + Green Flash Dinner @ Slater’s 50/50 Liberty Station + Modern Times Beer Night @ Regents Pizzeria + Fall Brewing Beer Dinner @ Waypoint Public

+ Speedway Grand Prix @ AleSmith (11/11 - 11/13)

T H U R S D AY 1 1 / 1 2 + Craft Beer + Bites @ SILO in Makers Quarter + Societe Tap Takeover @ Neighborhood + Fall Meet the Brewer @ Manhattan Bar + Port Brewing/The Lost Abbey Night @ Regents Pizzeria + Cellar Release Night @ Waypoint Public

FR IDAY 1 1 / 1 3 + Societe Beer Dinner @ Churchill’s + Meeting of the Guilds @ Toronado + Green Flash & Alpine Night @ Regents Pizzeria + Keep the Koozie Night @ Waypoint Public

SAT U R D AY 1 1 / 1 4 + Escondido Tamale Festival @ Grape Day Park + 2nd Saturday w/ Marin & Friends @ Hamiltons + Societe Up The Hill @ Alpine Beer Company

SU N DAY 1 1 / 1 5 + Brewers Guild Beer Garden @ The Lodge at Torrey Pines + Victory at Sea Beers @ Hamiltons Tavern + Ballast Point Cocktail Breakfast @ Manhattan Bar

T U E SD AY 1 1 / 1 7 + Knee Deep Taps @ SD Beer Works (11/17 - 11/22)

DE C EM BE R T H U R S D AY 1 2 / 3 + Brewbound Session @ Paradise Point

V I E W E V E N T S O N L I N E A T:

westcoastersd.com/san-diegobeer-calendar.

18 CRAFT BEERS ON TAP


CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

A| DOWNTOWN

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.98BottlesSD.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 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

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

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

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

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

19

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7

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CITY HEIGHTS

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13

1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndV ine.co m 2. BOTTLECRAFT 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. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 6. MAZARA TRATTORIA 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com

BREW PUBS 1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHo use.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

OTHER

3

13 5 15 29

9

BOTTLE SHOPS

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

UNIVERSITY AVE

28

www.GodBlessUnderbelly.com 29. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNorthPark.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

HOME BREW SUPPLY EL CAJON BLVD

3

NORTH PARK

LITTLE ITALY

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805 25

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NORMAL HEIGHTS

1

EL CAJON BLVD

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1ST AVE

HW

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1. BELCHING BEAVER NORTH PARK 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 2. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com 3. BUFFALO PUBLIC HOUSE 406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 4. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 5. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.Car nitasSnackShack.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

FLORIDA ST

IFIC

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BEER BARS + RESTAURANTS

PARK BLVD

T

C PA

3

B| UPTOWN

HOME BREW SUPPLY

5TH AVE

IA S

1

11. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 12. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460 www.HamiltonsTaver n.com 13. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveW ireBar.com 14. MODERN TIMES FLAVORDOME 3000 Upas St. www.Moder nT imesBeer.com 15. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700 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 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. UNDERBELLY 3000 Upas St. | 619.487.9909

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 5. PETCO PARK 100 Park Blvd. | 619.795.5000 www.SanDiego.Padres.MLB.com

BOTTLE SHOPS

IND

1

OTHER

MARKET ST

1. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCurrentBrew ing.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 8825 Villa La Jolla Dr. | 858.642.6700 www.WholeFoodsMarkets.com

BREW PUBS 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

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

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

BREW PUBS

1. CHIP’S LIQUOR 1926 Gar net Ave. | 858.273.1536 2. HEIDI’S LIQUOR & DELI 980 Turquoise St. | 858.488.7474

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

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

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

E| POINT LOMA/ OCEAN BEACH

OTHER

BEER BARS + RESTAURANTS

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

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

D| 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 P l. | 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

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

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. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www. TheLomaClub.com

F| MISSION VALLEY/ CLAIREMONT

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

www.BestPizzaAndBrew.com 2. BRUSKI HOUSE BURGERS & BEER 9844 Hibert St. Ste G10 858.530.2739 www.BruskiHouse.com 3. WOODY’S BURGERS 7070 Miramar Rd. | 858.695.9986 www.Bangin-Burgers.com

BOTTLE SHOPS

BOTTLE SHOPS

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

1. CALLAHAN’S PUB & BREWERY 8111 Mira Mesa Blvd. | 858.578.7892 www.CallahansPub.com 2. KARL STRAUSS BREWING CO. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com

BREWERIES BREW PUBS

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

1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. 32 NORTH BREWING CO. 8655 Production Ave. | 619.363.2622 www.32NorthBrew.com 3. ALESMITH BREWING COMPANY 9368 Cabot Dr. | 858 .549.9888 www.AleSmith.com 4. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com 5. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 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 & 306 619.857.8023 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

OTHER

HOME BREW SUPPLY

1. RIVERWALK GOLF COURSE 1150 Fashion Valley Rd. 619.296.4653 www.RiverWalkGC.com

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

G| SORRENTO VALLEY/MIRA MESA

OTHER

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

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. KILOWATT BREWING 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilowatt.beer 8. QUANTUM BREWING 5375 Kear ny V illa Rd. #116 www.QuantumBeer.com 9. SOCIETE BREWING COMPANY 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewing.com

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

BREW PUBS

HOME BREW SUPPLY

BEER BARS + RESTAURANTS 1. BEST PIZZA & BREW 9172 Mira Mesa Blvd. | 858.566.9900

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


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

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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

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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

19

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BREW PUBS

5

TORREY PINES RD

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/ Bottle-Shop 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

2 16

C

BOTTLE SHOPS

M

1. 83 DEGREES 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. BOARD & BREW 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. DANI P’S CORK & TAP 560 Greenbrie r 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.LocalTap House.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 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 10. THE COMPASS 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

SO

BEER BARS + RESTAURANTS

CENTER R

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

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

MISSION

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L PA

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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 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.BnsBrew ingAndDistilling.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 BEER BARS + RESTAURANTS 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 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

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

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

L | S O U T H B AY 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.com 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 Canyon Rd. 619.422.1806 | www.CYNClub.com

BREW PUBS

BEER BARS + RESTAURANTS

BOTTLE SHOPS

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

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

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

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 TAP HOUSE 206 Main St. | 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

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

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.

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. 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!

BREWERIES 1. BOLT BREWERY 8179 Center St. | 619.303.7837 www.BoltBrewery.com

N | E N C I N I TA S / DEL MAR BEER BARS + RESTAURANTS 1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. BOARD & BREW 1212 Camino Del Mar | 858.481.1021 www.BoardAndBrew.com 3. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 4. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 5. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTaver nAndGrill.com 6. OGGI’S PIZZA AND BREWING CO. 12840 Carmel Country Rd. 858.481.7883 www.DelMar.Oggis.com 7. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.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

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

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

BREWERIES 1. CULTURE BREWING CO.


111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com

O| CORONADO

www.BaronsMarket.com

BREWERIES

R| RAMONA

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

_________ _________

WANT TO ADD YOUR LOCATION?

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

BOTTLE SHOPS

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

EMAIL:

S| JULIAN

DIRECTORY@WESTCOASTERSD.COM

BREW PUBS

_________ _________

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

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

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1. BARONS MARKET 1347 Taver n Rd. | 619.445.5600

E

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BOTTLE SHOPS

AG

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AVE AN ULC N V WY 101 TH

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

LL

1

SPRING VALLEY

6

OAS

BREWERIES

VI

1

5

NC

1. ALPINE BEER CO. PUB 1347 Taver n Rd.

A ST

SY

8

Q| ALPINE BEER BARS + RESTAURANTS

17

E AV

4

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

VI

8

BROADWAY

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

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

15

FE

1

BOTTLE SHOPS

BREW PUBS

3

DR

CUYAMACA ST

3

125

OSE DR

67 1

MAGNOLIA AVE

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

IDE BLVD

3

2ND ST

BEER BARS + RESTAURANTS

4

ANS

N MELR

P| MISSION HILLS/HILLCREST

2

E VISTA WAY

OCE

MISSION GORGE RD

52

VISTA VE EA

2 1

1

SANTEE

7

6

J

4

LAKESIDE

AF ANT

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

NS

I

BREW PUBS

S M

1

ER

78

RD

JULIAN 78

BANNER RD

1

79


MONDAY NIGHT FOOTBALL NFL Sports Package 22 Draft Beers 12 Big Screen TV’s

8pm | TRIVIA

TUESDAYS SUMMER WEEKEND

SMOKED SPECIALS Pork & Chicken Tacos Nachos | Sandwiches

SUNDAY FOOTBALL FUNDAYS HUGE PATIO, Big Screen TV’s, Games & More

2222 SAN DIEGO AVE.

OLD TOWN SAN DIEGO

HOMEANDAWAYSD.COM

NORTH PARK’S 1ST BREWERY UP TO 20 BEERS ON TAP F OOD TRUCKS EVERY NIGHT KID & DOG FRIENDLY

MONDAY:

Bingo 7 pm & industry night -$3 pints

TUESDAY:

Taco Tuesday & kids eat free

WEDNESDAY: Trivia night 7-9 pm

THORNSTREETBREW.COM 3176 Thorn St., San Diego, CA 92104


Check out our Instagram! @VistaWineSpirits


West Coaster - October 2015  
West Coaster - October 2015