__MAIN_TEXT__

Page 1

S E P T E M 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 H O PAT U L F A R M S , A L P I N E

S M A L L B A R C E L E B R AT E S S I X Y E A R S ! + ADVENTURES IN LAMBIC LAND T H E R E A L Q U A L I T Y I S S U E : O X I D AT I O N VEGAN BEER DINNER @ CHURCHILL'S & MORE

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


$1 Slices with each purchase of a craft beer. NO LIMIT! 11am - 7pm daily.

OFFER ONLY GOOD AT NORTH PARK LOCATION BERKELEY PIZZA • 3934 30th St. • San Diego, CA 92104 LOCATED BETWEEN COIN-OP AND the OFFICE • 619-295-1008 • berkeleypizza.net One More ing.... Want 3 Craft Beers for $3? - Join the Berkeley Pizza Craft Beer Club at: craftbeerclub@berkeleypizza.net


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

Thanks & cheers! T H U R SDAY 9 /3 ++ New Belgium Beer Pairing Dinner @ Gianni’s Pizza

F R I D AY 9 /4 ++ Padres Beerfest @ Petco Park ++ Stone​ & Friends​ Brews Cruise​ @ N Harbor Dr.

S AT U RDAY 9 /5 ++ San Diego Baconfest @ Liberty Station ++ 4th Anniversary​ @ Aztec Brewery ​

S U N D AY 9 /6 ++ Beginner Brew Class @ Home Brew Mart

S AT U RDAY 9 /1 2 ++ Carlsbad Brew Fest​ @ Holiday Park​ ++ 6th Annual Peter Reeves Memorial Sour Fest​ @ Churchill's​ + + SD Beertalk Radio 1st Anniversary @ Common Theory

18 CRAFT BEERS ON TAP

++ 3rd Annual Beach Clean-Up @ Raglan Public House

W E D NESDAY 9 /1 6 ++ ​S D ​D​r inkAbout!

F R I D AY 9 /1 8 ++ 21st Annual San Diego Festival of Beer @ Broadway Pier

S AT U RDAY 9 /1 9 ++ Inaugural Taste of South Park @ 19+ locations

S U N D AY 9 /2 0 ++ Intermediate Brew Class @ Home Brew Mart

F R I D AY 9 /2 5 ++ Firkin Friday w/ 32 North @ Hamiltons Tavern​

S AT U RDAY 9 /2 6 ++ New Belgium Tour de Fat​ @ Golden Hill Park​

S U N D AY 9 /2 7 ++ Advanced Brew Class @ Home Brew Mart


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

8pm | TRIVIA

TUESDAYS LIVE MUSIC Fridays

8pm

SUMMER WEEKEND

SMOKED SPECIALS Pork & Chicken Tacos Nachos | Sandwiches

2222 SAN DIEGO AVE.

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

OLD TOWN SAN DIEGO

HOMEANDAWAYSD.COM


Soda Recipes

The Wait is Almost Over‌ Pouring September 2015

15378 Avenue of Science #222, San Diego, CA 92128 Follow our progress


Blair Bars [blair bahrs] - Adjective

1. Inspiring an overwhelming feeling of great beer reverence and admiration

monkeypawbrewing.com • hamiltonstavern.com • southparkbrewing.com

Hamilton’s Tavern DRAFT magazine top 100 Beer Bars 7 Consecutive Years!

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

@sobayliquor

@southbayliquor

1355 Broadway Chula Vista, CA 91911

|

619.422.1787


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

PUBLISHER

RYAN LAMB MIKE SHESS

2

MIKE SHESS

12-14

mi ke @we stc o a ste r sd. c o m EXECUTIVE EDITOR

RYAN LAMB r y a n @we stc o a ste r sd. c o m

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

BRANDON HERNÁNDEZ b r a n do n @we stc o a ste r sd. c o m

ART DIRECTOR

KAYLA COLEMAN k a y l a @we stc o a ste r sd. c o m

GRAPHIC DESIGNER

ASHLEY DREWITZ a sh l e y @we st c o a ste r sd. c o m

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

TOM SHESS t h o m a s. sh e ss@g m a i l . c o m

COLUMNISTS

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

SAM TIERNEY sam@westcoastersd.com

BRANDON HERNÁNDEZ r y a n . r e sc h a n @we st c o a ste r sd. c om

GONZALO QUINTERO d r qc bt@g m a i l . c o m S TA F F P H O T O G R A P H E R CONTRIBUTORS

TIM STAHL

Visit WestCoasterSD.com to see more!

Brews in the News Small clips of local beer news

16-17

Coaster Collage

20-21

The Doctor’s Office

22

Sharing some of your favorite coaster photos Covering the U-T Talks Beer event

Mitch Steele, Hop Tripper Stone Brewing’s Brewmaster Discusses Oxidation

24-25

New Brew in East County

27-28

Plates & Pints

Pacific Islander & Burning Beard Vegan Dinner @ Churchill’s w/ AleSmith

29

#sdbeer Kickoff

30

Small Bar Six

Hopping around w/ Nopalito Farms Celebrating an institution’s anniversary

33-35

The Carboy Chronicles

37-39

Into the Brew

40

b r a n do n @we stc o a ste r sd. c o m

RYAN RESCHAN

September Beer Events

Society of Barley Engineers Board Retreat Adventures in Lambic Land

Fallbrook Collab. Recap of Ian’s recent WCSD “feed takeover”

42-45

#sdbeer

47-51

Beer Directories & Maps

52

More instagram pic(k)s w/ the popular hashtag Newly-updated but not comprehensive

Trolling for Charity Hess teams up with AZ brewery

Want to contribute to West Coaster Magazine? Email the editor: ryan@westcoastersd.com ON THE COVER: An overhead shot of Small Bar

© 2015 West Coaster Publishing Co. All rights reserved.

in late August. Photo by Patrick C.

“No beer was wasted in the making of this publication.”

COLUMNISTS INTO THE BREW

PLATES & PINTS

THE CARBOY CHRONICLES

THE DOCTOR’S OFFICE

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.

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 responsible for communications for local craft beer producer Stone Brewing Company; 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 Wine 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.

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.

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.


.


BEST BEER RESTAURANT WESTCOASTER READER’S POLL 2015

AWARD WINNING

BR EWERY

50

BEERS

O N TA P FOOD, SPORTS

& SPIRITS

WWW.SANDIEGOBREWING.COM AN UNTRADITIONAL AMERICAN BREWERY SUNDAY BREAKFAST $3 PINT MONDAYS TACO TUESDAYS WINGS WEDNESDAYS

10450 FRIARS ROAD SAN DIEGO, CALIFORNIA 92120

619-284-2739


TOUR THE BEST BREWERIES

o g e i D San

, SSUUNNDDAAYY BBORRUOUNNNC!C! HH, INGG SSOON CCOOMMIN

HAS TO OFFER, WITHOUT EVER LEAVING THE GASLAMP Featuring 28 Taps

happy hour

industry monday

monDAY-friDAY 4-7pm

50% off all drinks

Friday tap takeovers: coronado 9.4.15 rip current 9.18.15 societe 10.2.15

Brews with a view (619) 239-3339 // 868 5th Ave, 3rd floor, San Diego, CA 92101 // www.QUADalehouse.com NOW OPEN EVERY DAY

11:30AM - 2AM


rews B IN THE

NEWS

NIELSEN: “CRAFT BEER IS BLAZING A FROTHY TRAIL”

The Nielsen Company published a consumer report on craft beer late August. The report used sales data collected over 52 weeks, two online surveys of 4,000 U.S. adults aged 21+, and a combination telephone/online/mail survey of 197,000 U.S. adults aged 21+. The report defined the amorphous term “craft”: 56% of respondents believed craft was “coming from a small, independent company”, 50% “part of a small batch” and 45% believed craft meant “handcrafted”. The term “inspires consumers—particularly younger l e g a l d r i n k i n g a g e m a l e s — t o p u r c h a s e b e e r. ” I n addition, Nielsen also reported on the importance of the term “Local”. 55% of craft beer drinkers aged 21-34 believe that it was important to drink beer m a d e l o c a l l y. Diving into market share, Nielsen reported that San Diego craft breweries sell just over ⅓ of all beer in San Diego; the craft dollar share was $34.9 out of $ 1 0 0 , a n i n c r e a s e o f $ 4 . 2 f r o m l a s t y e a r ’s d a t a . San Diego was third place in this category behind Seattle ($38.2) and Portland ($43.5). The study found that craft beer “is a staple out West and growing across the country” and that the Midwest and Southeast are growth markets. Below San Diego on the list were San Francisco ($34.7), Sacramento ( $ 3 3 . 0 ) , Wa s h i n g t o n D . C . ( $ 2 9 . 5 ) , C l e v e l a n d ( $ 2 9 . 2 ) , Grand Rapids ($26.4), Columbus ($25.9), and Hartford/New Haven ($25.5) The study found that craft beer was finding its way 1 2 | S EP TEMBER 20 15

into “a widening array of venues” that weren’t just beer bars and restaurants: “...craft beer drinkers are purchasing more [craft] beer at nightclubs, bars and stadiums.” Craft beer has a larger share in the grocery channel (20.1%) than in convenience (4.6%) and drug (8.7%) store channels, which is attributed to grocery stores having more floor space, and thus more options. At the end of June 2015, craft beer accounted for 11.9% of the total dollar volume of the beer category in the U.S. T h e f u l l r e p o r t c a n b e f o u n d o n w w w. N i e l s e n . c o m w i t h a s e a r c h f o r “ Ta p p e d I n : C r a f t a n d L o c a l a r e P o w e r f u l Tr e n d s i n t h e B e e r A i s l e ”

CALIFORNIA ECONOMIC I M PA C T O F B E E R The Beer Institute & National Beer Wholesalers Association released a report titled “Beer Serves America”. The report details the brewing industry’s economic impact in 2014. In California, beer is responsible for 106,999 jobs across the brewing, retail and distribution fields. Combined, those jobs paid over $4.3 million dollars in wages. In addition, the industry overall paid over $1.1 billion dollars in taxes to the state of California, and over $5 million in combined Federal, State and local taxes in 2014. Overall, California beer contributed more than $13.5 billion dollars in economic activity in 2014. The report stated that California is currently home to 738 breweries and 1,046 beer distribution businesses. In the United States, the brewing industry is responsible for $252.6 billion dollars in economic output, which is about 1.5 percent of the U.S. Gross Domestic Product. NBC San Diego’s Monica Garske published a breakdown of the report. To view, visit www.nbcsandiego.com and search for “U.S. Beer Industry Brews“. The article is dated July 28, 2015.

B R E W E RY O P E N I N G S , E X PA N S I O N S Ramona-based ChuckAlek Independent Brewers announced plans for a North Park satellite tasting room on University Avenue, a block east of bar/restaurant URBN. Over in Loma Portal, around the corner from Modern Times, Bay City opened their tasting room to the public August 17th. La Mesa’s Bolt Brewery opened their Little Italy tasting room late August. Located at 1971 India Street, Bolt joins the neighborhoods hearty craft beer circuit which includes Ballast Point’s tasting room/restaurant, Bottlecraft, Ironside, and Prep Kitchen (among others). In addition, Second Chance Brewing Co. fired up their brew-


house in August, and their tasting room is slated to open this month. In Miramar, local yeast producer White Labs increased their brewery’s production capability with a brand new 20-barrel brewhouse. In addition to the new brewhouse, four new brite tanks were installed to compliment the 16 fermentation tanks. The wort from the new brewhouse will be fed into an adjacent clean room via piping and will help serve yeast production. "We will now have much greater control over our malt supply, including costs, and that is great news for everyone," Chris White, White Labs Founder and CEO. While the brewery was upgraded to aid in yeast production, the new capacity will also help get more beer into the tasting room’s 32 taps.

Not a month goes by without San Diego making a “Best Of” beer list that circulates online. In August, SD Beer made headlines on New York-based weekly publication TimeOut’s online blog in a post titled “The Best Craft Breweries in America”. Therein, 20 breweries were ranked in order with Ballast Point scoring the #2 spot, Modern Times the #6 spot and Mission Brewery, Societe Brewing Co., and Stone Brewing Co. earning honorable mentions. GogoBot, a travel/review website and smartphone application, compiled a list of the most popular breweries in the US via the company’s users. In a list that contained craft giants Boston Beer Company and New Belgium, Vista’s Aztec Brewing Co. was the only San Diegan brewer listed out of the 13 breweries highlighted. The list was posted on Huffington Post, as well. Finally, MarketWatch.com, a financial/ investor oriented website published by Dow Jones & Co. & part of the Wall Street Digital Network, posted a top-10 list titled “10 Cities That Love Craft Beer the Most” using data from the Nielsen report explained within this Brews in the News article. San Diego placed #3 out of 10, behind Seattle (#2) and Portland (#1). MarketWatch’s writer, Jason Nolte, summed up West Coaster’s thoughts concisely: “we’re still stunned that San Diego places third or even second to any other city”.

TRADEMARK TROUBLE FOR NAMING BEERS

V I S TA B R E W E R S H U F F L E In Vista, brewer Peter Perrecone parted ways with Toolbox Brewing Co. and began working at nearby Belching Beaver Brewing Co. There, Peter will head the upcoming sour program at the ‘Beaver. Toolbox Brewing hired Ehren Schmidt to man its brewhouse. Ehren comes to the San Diego beer scene by way of Lake Tahoe Brewing Co., Tuscon’s Nimbus Brewing Co., and Schlafy Beer in St. Louis. He was previously slated to open Gaslamp Brewing Co., which is now defunct.

SAN DIEGO BEER D O M I N AT E S . . . O N L I N E L I S T S

The Washington City Paper published an excellent article covering the problems facing craft brewers nationwide: trademark infringement. According to the writer, Jessica Sidman, “the proliferation of breweries and the pressure for them to continuously turn out new styles of beers has created a trademark minefield for names.” Sidman continues: “In 1985, only 188 beer trademark applications were filed in the U.S. Last year, there were more than 4,600.” Visit www.washingtoncitypaper.com to read specific examples from their local breweries.

GUILD FEST TIX NOW ON SALE Two-day passes are avail available for $100, including one

WESTCOASTERSD.COM | 13


ticket for the VIP Brewer Takeover on Friday, November 6 from 6 – 9 p.m. + one Premier Access pass to Saturday’s Guild Fest from 1-5 p.m. That’s $20+ in savings versus buying separately. VIP Brewer Takeover tickets alone cost $75. Before September 30th, “early bird” ticket prices for Saturday’s Guild Fest are $35 for General Admission ($15 off day-of prices), or $45 for Premier Access 1 hour early ($10 off) In other Guild news, the San Diego Craft Beer Job Fair was held in late August at SILO in Makers Quarter. The free event featured employers such as Stone Brewing Co., The Belching Beaver, 32 North Brewing Co., AleSmith Brewing Company, Knotty Barrel, Amplified Ale Works, Prohibition Brewing Company, Karl Strauss Brewing Company, White Labs, TapHunter, Ballast Point Brewing & Spirits, Sierra Nevada Brewing Company, and Groundswell Brewing Company. Stay tuned to the West Coaster website to learn when the next job fair’s date is set.

I N A U G U R A L TA S T E O F S O U T H PA R K

Coordinated by Adam Parker (Brabant) and Will Gustwillier (Eclipse Chocolate), the first Taste of South Park will take place on Saturday, September 19 from 12 to 4 p.m. across 19+ locations. $30 tickets (or $35 day of) can be purchased via www.SouthParkScene.com/events, with the tasting passport giving you access to bites and sips from the 30th & Fern corridor businesses. Passports will be picked up at the intersection of Grape & Fern by The South Park Abbey. The following locations will be participating: The Big Kitchen Cafe, Brabant Bar & Café, Buona Forchetta, Café Madeleine, Captain Kirks Coffee, The 1 4 | S EP TEMBER 20 15

Daily Scoop, Eclipse Chocolate Bar & Bistro, Fire Horse, Grant's Marketplace, Hamilton's Tavern, Mazara Trattoria, Piacere Mio, Rebeccas, Sacred Juice, Sombrero Mexican Food, South Park Abbey, South Park Brewing Co, Station Tavern, and The Rose.

T O U R D E FAT R E T U R N S T O SAN DIEGO New Belgium’s bike-focused event, Tour de Fat, returns to Golden Hill Park on September 26. Again the Coloradobased brewery will host a costumed bike parade in South Park, plus a wild beer festival. Non-profit partners include the San Diego County Bicycle Coalition and the San Diego Mountain Biking Association, with sustainability supported provided by Zero Waste San Diego. Since its inception, Tour de Fat has raised more than $3 million around the country for various organizations. Pre-register (and donate) at eventbrite.com, and search “Tour de Fat”. (Photo of 2014 Tour de Fat by Tim Stahl)


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

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

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

www.prmech.com 800.891.4822   

San Diego  858.974.6500  Santa Ana  714.285.2600   

Engineers & Contractors  CA License #814462   

Brewers Associa�on  #900007116 


JOEL MANAHA N

RAC H AE L AKI N

COASTER COLLAGE

RU DY M AN AH AN

DAN I E L J I M E N E Z

We recently asked our Facebook followers to submit their favorite beer coasters, especially the rare local ones. Here are some of the top picks!

AN DRE S F RAI RE

J O S EP H FA R AC E

H E RB NEIDNER

D A NIEL J IM EN E Z 1 6 | S EP TEMBER 20 15

J E F F KI SE R


ASHLE Y NO R R IS

SH AU N A M C KE L L AR

C O RN E L I U S F I DDL E B O N E SC O T T B E ARDSLE Y DEAN G IL L ES P IE

DENISE RATF IEL D E RI C H F L E SSN E R

C O RN E L I U S F I DDL E BON E WESTCOASTERSD.COM | 17


AleSmith Week Sept 8th - 11th

Tap Takeover and Prix Fixe Pairing Menu Now open Fridays at Noon


THE DOCTOR’S OFFICE

U-T TALKS BEER BY GONZALO J. QUINTERO ED.D. | ​P HO T O S CO UR T ESY T HE SAN DI EG O UNI O N-T RI BU N E

Y

ou would think that San everything from conversations Diego – ”The Craft Beer with celebrity chefs and local Capital of The World” – restaurant owners, to book would have a populace well-versed signings, science and medical on styles, brewing techniques, and developments, as well as arts the future of the business in our & culture and current events.” region. In reality, only about 1 in The talks, free to subscribers, every 3 beers sold in San Diego is began in 2014. There have craft beer, and less than half of the been 22 events since then, beer drinkers who purchased these with almost 4,000 readers beers would consider themselves attending. “For a number of exclusively craft beer drinkers. That these events, we have incorVince Vasquez, Colby Chandler, moderator Peter Rowe, means there may be a lot of people porated our co-workers up in Brandon Hernández, Dr. Q out there able to be enlightened, the newsroom to moderate some of whom are looking for an these events for our readers,” intelligent conversation about all things craft beer. And while Connolly said. “We spoke with Union Tribune columnist Pete snobbery and beer discussions seemingly go hand in hand, Rowe about creating a fun event focused on the brewing they are detrimental to the future of craft beer. The U-T Talks: industry. Ideally, we wanted to host a U-T Talks on beer with a Beerology 101 event at Stone Brewing World Bistro & Gargroup of panelists with a genre of different backgrounds.” dens – Liberty Station was very much inclusive, which makes This group of panelists was indeed diverse. I joined the panel since since craft beer is both a uniter and a relatively afforadbringing the perspective of an educator as well as restaurant able luxury. General Manager. Vince Vasquez, Senior Policy Analyst at Katlyn Connolly, Campaign Specialist for the Union Tribune, National University, brought the perspective of a data driven described the innovative U-T Talks series: “Our events cover policy wonk. Brandon Hernández brought the perspective of

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

@councilbrewing Tasting Room Hours: Mon - Wed: 2-9PM | Thurs: 2-10PM | Fri-Sat: 11AM-10PM 7705 Convoy Ct, San Diego, CA www.councilbrew.com

 


a prolific craft beer writer as well as employee of Stone. The group was rounded out by a man who has more experience in the craft beer industry than most in the city: Colby Chandler, Vice President and Specialty Brewer at Ballast Point Brewing & Spirits. Moderating the panel was the godfather of San Diego craft beer journalism: the venerable Pete Rowe, Union Tribune columnist. It seemed like a lot of the subscribers had questions about the drought and environmental issues, and their relation to the future of beer. “I’m firmly convinced that the drought is a looming issue for San Diego’s craft brewing,” said Vasquez. “It has to be confronted, managed. The negative repercussions are too great to be ignored. It would appear, at first glance, that water would be the biggest issue at play with it being ~90-95% of what goes into creating a beer, but Colby Chandler pointed out that all ingredients in beer are finite resources, which is why some beers can be more expensive than others. Sculpin, for example? There are a ton of hops in that beer, some of which are proprietary and controlled by the law of supply and demand. A separate question focused on the neighborhoods of San Diego: where would panelists want to invest to open a beer establishment? As I’ve often been quoted, I am a champion of the #southbayuprising movement. Yes, I’m GM of a local landmark as well as lifetime resident, but it makes sense from a financial standpoint. Why would you want to open a brewery, brewpub, or craft beer bar in North Park, a neighborhood awash in a

sea of craft beer, when you could plant your flag first in South County? Brandon Hernández had a different perspective. “I hear tell that there is money in Del Mar, but there are no craft breweries or other options in the area.” He's right; according to online estimates, Del Mar's median household income is more than $100,000, and the average household net worth is more than $1 million! Hernandez is on to something, to be certain. Vince Vasquez pointed out that millenials will affect craft beer the most directly in the near future, and, therefore, City Heights would be the ideal choice. The environment at the U-T Talks beer event was inclusive yet serious, the panelists informative yet relaxed, the attendees eager and openminded. It’s easy to think that San Diego is at the zenith of its trajectory in the world of craft beer, but in actuality the craft beer business is just getting started. The industry has really only begin to blossom over the last 20 years, within a big spike over the last 5, and the community's culture is still taking shape. A generation of people are coming of legal age only knowing a San Diego with more than 100 active craft beer breweries, and still there are locals in their 50s who have no idea this industry exists. Conversations like the one hosted by The U-T need to take place to welcome these and all others into the craft beer community, not only in breweries, bars, and restaurants, but in living rooms, parks, and the classroom. •

öó÷òĝQ!>ZUĝOľQ6ĝQDjĝUZĝóòòĝ8ľĝ4D88ľĀĝ ľĝûôòõùĝĝþĝĝú÷úą÷÷òąòöòøĝĝþĝĝjjjąQ!>ZUO)qqľą D=

ŗ  3 2 C R A F T B E E R S ON TA P  ŗ

26

D

A

BE

MO

T M ZZ ORE PI

RE HAP

EA

PY

AUG

RI

NK

MORE B

R EE

ľ D^UZ) ĝľ8Uĝ Qj)>!ĝlOQ)=>Z CASK + OTHER SPECIALTY BEERS

09 CASK + OTHER SPECIALTY BEERS SEPT

&^ 6ľ86ĝ)>O>>Zĝ QjQU

23 CASK + OTHER SPECIALTY BEERS SEPT

ľ88ľUZĝOD)>Zĝ Qj)>!ĝ D=Oľ>m


T H E

R E A L B Y

M I T C H R E A D

Q U A L I T Y S T E E L E , M O R E

O F

I S S U E :

B R E W M A S T E R

M I T C H ' S

B L O G

T

he recent buzz about the lack of quality in some of the new breweries is gaining noticeable momentum on the internet and social media. I have written much in this blog about beer quality and what every brewer should have in their arsenal to deal with quality issues. Many people talking about beer quality refer to infected beers, beers with diacetyl, DMS (creamed corn) and beers with acetaldehyde. Those problems still exist, but in my experience are becoming increasingly rare, because good brewers are starting to understand these compounds and how they are formed, much better than 20 years ago. As an example, I can tell you that in the late 1990s, at beer judging events, diacetyl (butter) and acetaldehyde (pumpkin seed) were common defects. Now, not so much. One quality issue that is rarely addressed by the general public, and even some brewers, is oxidation (excessive exposure of beer to air). Air can come in contact with beer a number of ways: if tanks, hoses and piping in the brewery are not adequately purged w/ CO2 or hot water, if there are equipment issues, like leaking pump seals or damaged valve seats, and in the packaging process, and especially if bottles and cans are not properly purged and sealed, oxygen can get absorbed into the beer-and the oxidation reactions that occur create all sorts of bad flavors. Oxidation is hastened by warm temperature storage of packaged beers, and lack of care in avoiding air contact post-fermentation before packaging. There are several reactions that can occur in the brewhouse that can hasten oxidation in the finished beer, but the important thing is to control exposure to oxygen in finished beer before packaging. I’ve heard many brewers say “nothing good can happen to your beer once it is put into a package.” And by and large, that is true, though of course some higher alcohol beers benefit from the changes that occur with aging.

P O S T S

AT

@

O X I D A T I O N

S T O N E

B R E W I N G

W W W. H O P T R I P P E R . C O M

ing into a strong and coarse grainy character, then developing to the dreaded wet cardboard papery flavor. 3. In beers brewed with a high percentage of crystal malt, the caramel and toffee-like flavors evolve into a dried fruit flavor, raisins or prunes. In addition, these oxidized crystal malt characters will also mask and hasten the loss of hop flavor, which is why many of the best IPA brewers use very little to no crystal malts in their IPAs. Some air pickup during filtration and packaging is normal, and in many cases unavoidable. But managing the air pickup to minimize oxidation is where the skill of the brewer comes into play. It’s a notoriously difficult situation to control, and some brewers are much better at it than others. Brewers should always keep museum samples of their bottled beers and evaluate them stored cold and at room temperature once a month for 3-6 months. The resulting flavor differences are staggering, which is why it frustrates me to see craft brewers put 6 month code dates on their beer. I wonder who actually bases their code length on taste and who is simply making a bad assumption. How does a beer drinker know when a beer is hopelessly oxidized? The only way to really know is taste. That said, before purchasing a beer, here are some clues: 1. A liquor or beer store that stores their beer on a shelf without refrigeration. Dusty bottles are a dead giveaway. Oxidation reactions occur faster with warmer temperatures, so non-refrigerated beer on a shelf in a retail account is always a danger sign. 2. If the brewer date codes their beer (and all brewers should do this, but too many don’t) any lower alcohol beer (below 8% abv) that is more than 2-3 months from packaging should be approached cautiously.

The bottom line is that once yeast has completed the fermentation, the beer needs to be kept oxygen free and isolated from any oxygen exposure or contact risk.

3. Slow moving beers at large multi-tap establishments should be approached with caution. Especially the lower alcohol or hop forward ones.

So what does oxidation tastes like? It really depends on the beer, but as a beer ages the following flavor changes often can be observed. Excessive air contact will accelerate this flavor development:

Now that we are contemplating selling our beer in Europe, we are finding that many countries require ridiculously long code dates on beer. 180 days and 270 day code length requirements are not uncommon. Obviously we have a long way to go to educate people that beer, like bread, stales. I always tell people to treat beer like milk. Keep it cold, all the time. It won’t go bad and make you sick like spoiled milk can, but the flavor does change based on temperature, and for most beers the flavor changes are not good. •

1. In a dry-hopped beer, the first thing that happens is a rapid loss of hop aroma and flavor. 2. In most beers, the malt flavor changes from a clean fresh malt character, to a worty and grainy flavor, eventually morph-

2 2 | S EP TEMBER 20 15


BY BRANDON HERNÁNDEZ

Brewmaster Will Fox III

NEW BREW IN EAST COUNTY

PACIFIC ISLAND BEER COMPANY (Santee)

Many East County residents drove down Prospect Avenue over the past several months, spied the extensive Polynesian-inspired façade of Pacific Islander Beer Company’s (8665 Argent Street, Santee) facility and logically wondered if the business is open. But the brewery was actually quite far from being ready. Thanks to family and friends who were able to help ownership construct that structure while its other permitting was underway, the outdoor portion of the venue was completed months ahead of the interior, creating the illusion of an operative—and rather stylish—brewery. But it wasn’t until midJune that the facility’s indoor-outdoor tasting room began its lengthy soft-open period. When I first visited in July, the brewing equipment had yet to be delivered, yet PIB had beer on tap thanks to an agreement with their neighbors less than a mile down the road, Twisted Manzanita Ales and Spirits. Utilizing Twisted Manzanita’s system, PIB brewmaster Will Fox III has been able to keep enough beer on to keep customers coming back while his 10-barrel brewhouse makes its way across the Atlantic Ocean. That production apparatus will be used to fill a quartet of 20-barrel fermenters with an array of beers that are mostly sessionable and purposely include “transitional beers” built to help convert macro drinkers over to craft creations. When PIB goes live for real (slated to occur in late-September or early-October), the opening beer line-up figures to include a red ale called Sunset, a chocolate stout,

2 4 | S EP TEMBER 20 15

a brown ale and an 8.5% alcohol-by-volume double India pale ale (IPA) Fox says is citrusy, floral and will come in at 110 IBUs (international bittering units). And sometime after that, expect a brownie bite chocolate stout, Mosaichopped double IPA and macadamia nut imperial stout. According to Fox, no matter the style, patrons can expect full-bodied brews as he despises thin beers. Fox first started drinking craft beer 20 years ago. When his infatuation with ales and lagers hit the point where he decided to give homebrewing a go in 2010, it was Lars Gilman, the head brewer at Oceanside’s Breakwater Brewing Company who took Fox under his wing and showed him the ropes. And a year-and-a-half ago, when Fox told him he was going to start brewing on a professional level for his family business, Gilman trained him on Breakwater’s seven-barrel system. It’s no wonder he proudly regards Gilman as his mentor. When considering the environment for consumption of PIB’s beers, Fox and his uncle, Ku’uipo Lawler, wanted three things: to convey pride in the cultures of various Pacific Islander nations via the venue’s aesthetic, to have an outdoor area, and to create a place that was both social and relaxing. The physical embodiment of this wish list comes in the form of a tiki, reclaimed wood, steel and surfboard anointed, 800-square-foot tasting bar giving way to an 1,100-square-foot patio outfitted with synthetic grass, hand-made wooden furniture emblazoned with PIB’s branding and island-style fencing complete with tiki totems. Back inside, there is a second-story private event space


with its own set of taps. On one side, it offers windowed views of PIB’s brewhouse, while the other side will eventually feature a manufactured view of the beaches of Waienae, Hawaii. Reserving the room will require nothing more than the purchase of at least $100-worth of house beer. And that’s not the only bargain at PIB. Wednesdays are “growler days” where visitors can get a 64-ounce growler for $3.99 and all fills are 10% off everyday pricing. From the source is the only way to taste PIB beer at present, but by the end of the year, the business hopes to start canning in 16-ounce tallboys.

BURNING BEARD BREWING (El Cajon)

A name that’s stood out on my list of work-in-progress breweries for some time is Promethean Brewing. It was interesting that the business was slated to touch down in El Cajon, but what really grabbed my attention was the name. Referencing a titan from Greek mythology, I thought it sounded cool. Turns out, when that business opens later this year, it will go by a decidedly less badass, but rather fun name—Burning Beard Brewing. The product of two homebrewers, Mike Maass and Jeff Wiederkehr, the brewery will be located in the northwest portion of El Cajon, joining that community’s sole beermaking entity, URBN St. Brewing Co. Maass was introduced to brewing on his first visit to Home Brew Mart the year it opened. Wiederkehr came to the science of fermentation in 2012, but his immersion has since been deep and constant. Shortly after falling in love with brewing, he and Maass had a lifechanging conversation over beers at Small Bar that led them to try to be productive members of San Diego County’s proud brewing scene.

brewers have built for the region and want to respect it by meeting established quality standards. They know it won’t be easy, but will be helped out in that area by director of brewing operations Chris Brown. He has spent the past five years working as a brewing consultant for Urban Construction Management Group and brewing at Iron Fist Brewing Co., Rough Draft Brewing Co. and Butcher’s Brewing Co., where he served as head brewer. Brown and company cite a deep passion for San Diego’s highly-hopped pale ales and IPAs, and plan on brewing those along with various other beers that figure to benefit from the hoppy, flavorful influence of the local brewhouse terroir. The projected opening day line-up includes a hoppy IPA, Belgian-style abbey ale, imperial stout, coffee milk stout and either a Helles or Dortmunder lager. Those will be produced on a 15-barrel system matched with 30-barrel fermenters, but Burning Beard is also equipped with foudres and plans to establish a wild ale program. The Burning Beard team expects the brewery to be open and serving beer come mid-December, but says that could happen as early as November. Once open, beers will be available in the tasting room (and available to-go via can-growlers) and kegged for off-site accounts, with some sours eventually making their way into 750-milliliter bottles. Burning Beard’s annual capacity will be 2,700 barrels per year, but if they sell half that much in ​y ear one, they’ll count that as a big win. •

From the beginning, being an asset rather than a liability has been tops on their list of pro brewing ambitions. The duo say they realize the lofty reputation local The BBB team (left-right): Mike Maass, Jeff Wiederkehr and Chris Brown

WESTCOASTERSD.COM | 25


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

LindenStreetBrewing.com


P L AT E S & P I N T S

VEGAN

V IS FOR

A.G. Warfield's creativity back in a big way​​at ​Churchill’s Pub and Grille BY BRANDON HERNÁNDEZ

Warfield recently resumed the helm at Churchill’s and what’s old is new again, and the food he’s putting out is much appreciated by the clientele. That includes vegans, a contingent of which the restaurant’s proprietor, Ivan Derezin, is a full-fledged member. Since taking up this lifestyle in 2013, Derezin has made a point of including a plethora of vegan options on the restaurant’s menu; items that go above and beyond while packing in plenty of flavor (read: no bland portabellas or flavorless tofu up in this pub). The return of Warfield has allowed him to take such offerings to a higher-level, something that was demonstrated in delicious and creative fashion during an all-vegan beer-pairing dinner held in conjunction with AleSmith Brewing Company last month. Rather than resorting to multiple courses centered around soy-based meat protein substitutes, nut-based cheeses and other typical staples of the vegan diet, Warfield utilized familiar fruits and vegetables in unfamiliar ways to replicate dishes such as sushi, Asianstyle spare ribs and filet mignon. Some stars of the menu included watermelon and beet nigiri, blood orange and heirloom tomato gazpacho, and cocoa-dusted

watermelon radish filets. It was anything but ordinary and indicative of the innovation and skill that has Derezin and his patrons so fired up about the chef’s return.

Warfield utilized familiar fruits and vegetables in unfamiliar ways to replicate dishes such as sushi, Asian-style spare ribs and filet mignon.

I

t was whispered amongst members of the North County craft beer intelligentsia: It’s still a good place and all, but it’s…different. That’s what happens when a restaurant becomes an icon behind distinctive food and its chef moves on. Such was the case with San Marcos’ iconic, English pubthemed haven for craft beer, Churchill’s Pub and Grille, when long-time executive chef A.G. Warfield left in 2013 to pursue a job opportunity to head the food-side of another ale-focused local business project. Although much of the Churchill’s menu remained the same, subsequent kitchen leaders struggled to maintain the consistency and standards of the Warfield era. It wasn’t bad, and the beer list never suffered. It was just… different.

“In doing this event, the first thing I wanted to do was make the non-vegan guests forget that it was a vegan dinner,” says Warfield. “To do that, I made Vegan Radish “Filet Steak” watermelon and golden beets resemble ahi tuna and salmon by presenting them in the style of nigiri sushi. By roasting both ingredients then marinating them, I was able to give them not only the appearance of fish, but the texture and flavor as well. This set the stage for the following courses, allowing guests to focus on the food and how it paired with the beers instead of the absence of animal proteins and products.” Foods served chilled or room temperature are more common in the vegan culture, but many subscribers to this lifestyle talk of the great satisfaction that comes from warm dishes featuring flavors of deep caramelization common of grilled and roasted proteins. One of Warfield’s solutions for the AleSmith dinner was imitating filet mignon. “For the main course, I was able to take watermelon radish and give it the appearance and texture of beef tenderloin,” says Warfield. Transforming a root vegetable into something resembling the most tender cut from WESTCOASTERSD.COM | 27


VEGAN RADISH “FILET STEAK” Yield: 2 steaks Paired with AleSmith Barrel-Aged Speedway Stout

+ + + + + +

+1 cup salt +½ cup water +½ cup olive oil +¼ cup cocoa powder +2 large watermelon radishes +salt and freshly ground pepper to taste

Preheat oven to 350 degrees Fahrenheit. Pour the cup of salt into a mixing bowl and whisk in water until a paste consistency is reached. Coat the radishes with the paste, making sure to pack it on as if making a snowball. Place the radishes on a baking tray and roast for 3 hours. Remove from the oven, remove the salt casing and peel the radishes. Vegan Tuna Ngiri

a cow is outside-the-box as well as challenging, leading Warfield to explain his methods for doing so. “The natural color of the radish was a big help in replicating the experience of slicing into a nice, red, medium-rare filet mignon. And by roasting the radishes, then coating them with cocoa powder and olive oil, I was able to get great exterior color and char, which brought in meaty flavors.” But remember, developing interesting and tasty dishes was only half the mission here. There was also the requirement that each dish pair with the evening’s beers. That’s a tall order when working with the flavorful brews of AleSmith, especially bold offerings such as Summer YuleSmith double India pale ale and BarrelAged Speedway Stout. The former was paired with spicy, caramelized “spare ribs” made from citrus fruit, while the latter was the go-with for Warfield’s take on beef tenderloin. “The bitter cocoa helped balance the sweetness of the beer and I topped the ‘filet’ with brûléed figs to further connect the dish and the beer,” says Warfield, whose more straightforward fare is available daily. It goes over nicely, but pairing events like this are where he has a chance to show just how versatile he is, no matter the challenge. “This was one of the most challenging dinners I have ever done, but also one of my favorites. It showed me that vegan cooking can be about a lot more than just tofu and seitan.” •

Preheat barbecue grill. Whisk the olive oil and cocoa powder together. Slice the radishes in half and toss in the olive oil mixture. Season the radishes with salt and pepper. Place the radishes on the barbecue and grill for 4 minutes on each side. Remove the radishes from the grill and serve with vegan mashed potatoes and roasted seasonal vegetables.

VEGAN TUNA NGIRI Yield: 12 to 14 pieces Paired with AleSmith Gingered X Extra Pale Ale

+ + + + + + + +

+1 small watermelon, cut into 1-inch-by-1-inch-by-2½-inch slices +1/3 cup soy sauce, plus extra for serving +3 Tbsp flaxseed oil, plus extra for serving +2 Tbsp kelp flakes +1 pound sea beans +1½ cups prepared sushi rice +2 sheets roasted seaweed, julienned into thick strips +wasabi paste

Preheat oven to 350 degrees Fahrenheit. Arrange the watermelon slices in a single layer on a baking sheet and place in the oven. Bake for 2½ hours, or until the watermelon are browned on the bottom and shrunken to about 1/3 of their original size. Remove from oven and place on a baking sheet lined with paper towels. Place a layer of paper towels on top of the watermelon, applying gentle pressure to extract all of the juices out. Let stand for 15 minutes. While the watermelon is draining, whisk together the soy sauce, flaxseed oil and 1 tablespoon of the kelp flakes in a large, non-reactive mixing bowl. Add the sea beans and watermelon, stirring to coat. Cover the bowl and refrigerate overnight. To serve, rinse the marinade from the watermelon. Pat the slices dry with paper towels, then squeeze on a small amount of flaxseed oil. With wet hands, roll the rice into small cylinders and dust the tops of the cylinder with some of the remaining kelp flakes. Top the rice with watermelon and wrap with two strips of seaweed. Garnish with sea beans and serve with soy sauce and wasabi paste in separate condiment dishes. —Recipes courtesy A.G. Warfield, Executive Chef, Churchill’s Pub & Grille

2 8 | S EP TEMBER 20 15


WET HOPS & MORE

Below you'll see some of what @nopalitofarm has been up to on Instagram. Check out page 42 for more of our favorite shots from around the county.

Klaus Thomas 619.708.8024

Nopalito @ Nickel Beer Co.

KlausArtDesign@gmail.com www.BrewHouseFurniture.com

Nopalito's hop harvester & team

www.osullivan-brothers.com

Nopalito @ The Patio on Goldfinch

WESTCOASTERSD.COM | 29


COVER STORY

S M A L L B A R C E L E B R AT E S S I X Y E A R S BY MIKE SHESS Nestled in the community of University Heights, Small Bar celebrates its 6th Anniversary this September. Once a part of the larger empire of Monkey Paw, Hamilton’s & South Park Brewing Co., the bar recently became its own sovereign territory under the gentle but absolute rule of Karen Barnett Blair. With the regime change comes a greater emphasis on the food menu and events, and a continued focus on maintaining a stellar draft list and whiskey selection. West Coaster spoke with Karen, pictured in red on this month’s cover, on what to look forward to in the coming months from the little pub on Park Avenue. “Over the next few months you can expect more food pairing events,” citing the first-ever beer pairing dinner in August 2015 that featured Colorado’s Avery Brewing Co. The new quarterly pairing dinners will feature both spirits and beer; look for the next one from Ballast Point late October. “Beer for Breakfast, which I started 5 years ago, will continue each month. I host a different brewery and we put on a special cask along with as many drafts as they’ll give me, paired with a brunch special.” Last month Green Flash was the featured brewery. The first-ever Beer for Breakfast paired with locals Coronado Brewing. Gastronomy and alcohol aside, one of Small Bar’s strengths is the staff. “I have eight people on my team that have been with me since day one. I think I have the best staff; they’re hardworking, friendly, and just all around good people.” Staff members include Louis Mello, a long-time bar manager who has brought many new beers into San Diego over the years and Adam Carbonell, a former San Diego Brewers Guild President. Small Bar’s anniversary is Thursday the 17th of September. Look for specialty casks, fried chicken and ribeye specials that weekend. •

3 0 | S EP TEMBER 20 15

Top: Karen shaves a beard for charity at Brewbies 2015 Bottom: Karen will work tirelessly on even the smallest details; here's a recent dessert pairing on a Wednesday -mini strawberry cheesecake paired with Benchmark Sour Table Beer (courtesy photo)


WHITE LABS BREWERY TOURS NOW AVAILABLE! TOURS OFFERED DAILY! MONDAY - THURSDAY 5PM | FRIDAY & SATURDAY 1PM & 3PM | SUNDAY 3PM 858.693.3441

9 4 9 5 Ca n d i d a S t . • S a n D i e g o, CA 9 2 1 2 6

WWW.WHITELABS.COM


THE CARBOY CHRONICLES

BIG BEAR BRAINSTORM A WEEKEND WITH THE SBE BOARD

BY RYAN RESCHAN

Back row: Lauren Sallee, Derek Springer, Jeremy Jerome, Dan Kutcher, Ryan Reschan, Jim Bordier, Judy Glasser Front row: Chris Banker, Andy Gamelin, Chris Rosemeyer

B

ased in North County San Diego, Society of Barley Engineers (SBE) has been a homebrew club for more than 21 years; president and founder Andy Gamelin likes to joke that people born when the club started can now be members. I joined some time in 2011 and since then the club has been growing in members, with around 90 now. With that growth, new board positions were needed to help run the club. By election time in November of last year, I was recruited to join the board, with a big perk being the officer's retreat in Big Bear last month.

The club board has been convening quarterly for awhile now, figuring out meeting topics, planning events, discussing club proceedings, and more recently, finding a permanent home for our monthly meetings. Rotating hosting at each other’s homes, we have a potluck style dinner and share plenty of homebrews and commercial beers while discussing club business. When looking to schedule our summer meeting, Jim and Nancy Bordier offered up their cabin in Big Bear, which could easily sleep more than a dozen people. Technically located in Sugarloaf, a short drive east of Big Bear Lake, the cabin has

WESTCOASTERSD.COM | 33


Most members arrived at various times on Friday with a few driving up Saturday morning. Friday night dinner was a great stew cooked by Nancy along with sharing lots of beer, plus some wine and cider. On Saturday morning Jim cooked up a big breakfast, including enough pancakes to feed the group for several days. At that point we split off into several groups for some alpine activities before the big meeting that afternoon. I decided I wanted to go on a hike and recruited Nancy, Derek and JJ Springer, and Sunny Jerome to join me on a hike up to Castle Rock. The trail was an instant ascent up more than a mile to a huge rock outcropping. Derek and I decided to do some rock climbing onto the top of the rock to get the best view of Big Bear Lake and the surrounding mountains. Andy, Chris Banker, and Jeremy Jerome brought up their mountain bikes and caught a ride on the ski lift to the top of Snow Summit which gave them access to trails and service roads. Jim and Chris Rosemeyer waited for Judy Glasser and Lauren Sallee to arrive before heading out to check out ‘Eye Of God’, a giant quartz rock formation, along with Big Bear Mountain Brewing. Dan Kutcher and his wife were the last to arrive, unfortunately to an empty cabin with everyone out and about. Everyone eventually made it back to cabin and we all gathered in the front of the house to begin our officer’s meeting. 3 4 | S EP TEMBER 20 15

Legal issues have made it harder than ever for a homebrew club to meet and share homebrew.

a large game room upstairs and horse shoe pits out back. Thankfully, Nancy runs the place as a rental property, so locals can rent out the place and see the work Jim did in building it himself over the course of three years.

On the agenda for meeting was discussion on the nomadic meetings this year and how we were doing on running them. Thankfully a large majority of the club has been able to keep up with different locations and meeting dates so far. Legal issues have made it harder than ever for a homebrew club to meet and share homebrew. Hopefully the American Homebrewers Association (AHA) is working on getting some new legislature passed to make it easier on businesses who would like to host a homebrew club without worrying about the Alcohol Beverage Control’s (ABC) interpretation of the laws. Figuring out a good location that fits the needs of the club has been difficult at this point. Other discussions included planning and scheduling events. In recent years the club has been more active with getting together outside of our general monthly meetings. There was a quick treasury report by Jeremy which led into discussion about officer roles for 2016. Later, brainstorming on where to take the club next year and the topics we wanted to cover in monthly presentations was aided by a variety of beer and cider. The meeting was adjourned and members went to work on their dishes for the huge potluck dinner that night, which included more drinking until the wee hours of the night.


The following morning Jim once again made us all a huge breakfast to help ease any hangovers from the night before. The place was cleaned and we packed up our belongings and headed down the mountain back home. Andy thought the retreat was “an outstanding opportunity for us to get to know each other better, improve organization of our club and enjoy the serenity of Sugarloaf.” He also noted that “we also shared some outstanding homebrew, commercial beers and a feasted on a rich assortment of culinary treats.” Chris Banker agreed with the success of the retreat saying “it was a great experience and we hope to make an officers retreat an annual event. The extended brainstorming session was especially effective, as we were able to spend some significant time coming up with meeting and event ideas to use for next year and future years beyond that.” An additional topic covered at the retreat was club plans for pouring homebrewed sodas at Stone’s Anniversary Festival the following weekend. Ever since Stone’s first anniversary, SBE has been providing sodas for free to attendees looking for something other than beer. With the enormity of the festival in recent years, the 19th Anniversary was the first time the club provided two soda booths, one in the lower section and one in upper section. Providing homebrewed sodas has been a very rewarding experience for the club. We have gotten some great feedback on our creations with people often

wondering where they can buy them from us – nowhere, for now. Soda flavors ranged from birch and root beer, tropical fruit, blueberry pie, crème brulee, cherry lime, pina horchata, ginger ale, grape, French vanilla bean, rosemary plum, and many more. There were also several lemonades and ice tea available as well. We feel providing the soda is an extra benefit for the designated drivers present and for those drinking to help sober up during their drinking session. The tips collected help out with club funds that will go into paying for meeting spaces, ingredients for our club lambic, providing beer for our educational talks, and much more. We’d love to serve beer alongside the amazing group of commercial breweries present but current laws don’t allow for that. So we hope everyone enjoyed the home made non-alcoholic beverages we provided as you went through nearly all of the 55 kegs we brought to the event. Special thanks go to Cat at Stone for working with our club and to Judy and Lauren for organizing everything. If you’d like to join SBE or check out a meeting, go to http://societyofbarleyengineers.org/ for more information on the club and where our next meeting is. Cheers, The SBE ‘Duke of Funk’


WEST COASTER CLASSIFIEDS PROMOTE JOB OPENINGS, SELL EQUIPMENT, LEASE SPACE, ETC. to craft beer drinkers through our magazine! For $75, you get 75 words. Deadline is Monday, 9/14 for the October 2015 issue. Please call 619-796-5719 or e-mail mike@westcoastersd.com


INTO THE BREW

BY

SA

M

R TIE

NE

Y

ometimes I reflect back on the early days of my journey into the life of a beer geek (my journey into the brew, you might say) and I miss the revelatory experiences. Everything was so new and excitement took hold of me in a way that only comes along a few times in life. I felt so strongly that this was what I was meant to do with my life. Those early moments of revelation still stand out so clearly in my mind. I remember some of those early beers better than what I drank last week. They meant something that most beers now, thousands later, just can't hope to match. I'll never have my first Orval or Hop 15 again.

Kriek earlier in the day at De Heeren van Liedekercke – another wonderful beer-centric restaurant in the Brussels suburbs – but even that paled in comparison to this beer. Apparently, Cantillon makes a special draught kriek for Moeder that has more cherries and a special blend of sweet and sour varieties. From its saturated red color to its seamless synergy of signature Cantillon Brettanomyces earthy, lemony funk, and HD-quality sweet-sour cherry flavor, this was a perfect expression of what fruit lambic can be. Finding a fruit lambic this fresh and vibrantly fruit-forward in the U.S. is nearly impossible. In Brussels, it's the way of life.

During my recent trip to Belgium, I hustled down to Chez Moeder Lambic as soon as we checked into our hotel in Brussels. It was getting dark by the time we got into town and the Grand Place was filled with hundreds of tourists treating the cobblestones like a grassy field for an evening picnic. My dad and I took a seat at the Moeder bar and perused the draught list. There are a handful of things that make Chez Moeder Lambic one of the greatest beer bars in the world, one of which being that they have six hand pumps of lambic at any given time, including several from Cantillon, which is just a short walk down the street.

Lambic is a beer that time forgot. In the early 20th century pure cultured yeast, the newfangled invention out of Denmark, was sweeping the continent. In it's wake, most beer styles that had a mix of wild yeast and bacteria in them either died out or changed into cleaner, acid-deficient versions of their former selves. Some lambic brewers probably saw the writing on the wall and moved on to brewing with cultured yeast, leaving lambic behind. Most lambic brewers simply went out of business as interest in the style waned. Others like Lindemans chased the evolving palate of the drinking public with syrupy, pasteurized fruit beers based on lambic but lacking its defining character. Many drinkers came to know this adulterated offspring as the only lambic they'd ever experience. But some lambic brewers carried traditional methods on through the lean years, with Cantillon perhaps their most steadfast champion.

I ordered a Cantillon Kriekenlambic and promptly felt my head explode. These are the moments that you chase but seldom capture. Fruit lambic is so present that it's easy to take for granted. I think Timmermans Kriek was actually the first “lambic” that I ever had way back when I was first getting into beer, and Lindemans Framboise pretty much makes its way to nearly every random store in this country. These sweet beers tasting of fruit syrup and calling themselves “lambic” hint at the possibility of a symbiosis between fruit and beer that they fail to deliver on time and time again. I've had many fruit lambics between that questionable Timmermans and this unquestionably great Cantillon, but never has a beverage affected me quite like this one did. I'd actually had a draught Cantillon

Lambic disrupts the modern beer paradigm because it is the last beer style to never have accepted the domain of brewer as biological master. Instead of fermenting beer by adding yeast grown in a lab from a single genetically identical colony, lambic brewers let naturally occurring yeast and bacteria in the environment do the work. By letting their wort cool in shallow open copper vessels called coolships, wild yeast and bacteria living in and around the brewery are able to fall in and begin a slow

WESTCOASTERSD.COM | 37


SOME LAMBI C BREWERS PROBABLY SAW THE WRITING ON THE WALL AND MOVED ON TO BREWING WITH CULTURED YEAST, LEAVI NG LAMBIC BEHIND. MOST LAMBIC BREWERS SI MPLY WENT OUT OF BUSINESS AS I NTEREST IN THE STYLE WANED.

Using only one base beer, brewed with a blend of barley malt, raw wheat, and aged hops, lambic brewers and blenders go on to create a whole spectrum of beers. The most popular lambic is created by blending different aged lambics (often one, two, and three year old barrels) into gueuze (or geuze in Flemish instead of French), which then conditions in the bottle to result in a nearly clear, sparkling beverage with a dry, acidic flavor and complex aroma often described as akin to grapefruit skin and barnyard, though every brewer has a unique signature from the microflora unique to their brewhouse and neighborhood air. More rarely, you can try single batches or barrels of lambic unblended, which have singular and sometimes challenging flavor profiles.

3 8 | S EP TEMBER 20 15

fermentation that lasts from several months in the case of young lambic, to three years for fully mature old lambic. Perfectly brewed and aged lambic doesn't just happen—it's the result of generations of knowledge passed down from brewer to brewer, often father to son. The handful of traditional lambic brewers left in and around Brussels are the last to carry on this vestige of pre-biology brewing. American brewers have often approximated this fermentation by making sour ales with a mix of Brettanomyces and bacteria from a lab, but the effect of spontaneous inoculation leads to a complexity and array of micro organisms that can never be recreated from a lab.

Young lambics of under a year are often still turbid and slightly sweet, while old lambics up to three years get more acidic, funky, and dry as they increase in age. Unblended lambic is usually only found on draught around Brussels, but some brewers will bottle it on occasion, such as the Broucsella 1900 Crand Cru from Cantillon, which is lambic that has aged for three years and is of the highest quality in the brewery. Alternately, lambic brewers can blend their base beer with dark candi sugar syrup to create faro, which has to be either pasteurized or served quickly on draught so that the sugar does not ferment and cause the serving vessel to explode. Pasteurized faro from the more industrial brewers can be sickly sweet, but draught faro from the traditional brewers is just sweet enough to cut the acidity of a particularly sour barrel and has a balance similar to a good lemonade, making it very refreshing on a hot Brussels afternoon with no air conditioning. As I already mentioned, fruit and lambic can come together to form an otherworldly combination of flavor and aroma. I find many fruit beers taste flat and flabby on the palate due to a lack of acid. Acid is a key flavor profile in most of the fruit that brewers put in beer and getting fruit flavor in a beverage that can't deliver enough acid fails to deliver the whole package of fruit character. Lambic, and sour beer styles in general, fix this issue by adding that acid back from the fermenta-


tion through lactic acid bacteria such as Lactobacillus and Pediococcus. Add in the complex array of esters and phenols that Brettanomyces contributes to the aroma and it's no wonder that lambic so strongly dominates the traditional fruit beer category. Sour cherries have typically been the most popular option for lambic brewers due to their tart flavor, deep red color, ease of handling, and availability, but other fruits such as grapes, raspberries, plums, apricots, blueberries, and even Swedish cloudberries have been used as well. As any sour-lover that has made the pilgrimage will tell you, visiting Cantillon is one of the pillars of beer-geekdom. Cantillon has worked to preserve the history and tradition of lambic and gueuze by opening the brewery to the public as a museum and retaining as much of the original equipment and methods as possible. Wandering through the coolship room, barrel storage cellars, and massive stacks of conditioning bottles is a journey back in time. They even retain the pulp filter that ever other brewery replaced decades ago. Modern craft brewing has brought us a new ​s pectrum​ of amazing beers now being produced all over the world, but Cantillon gives you a window into a past where brewers in one region made beer like nobody else in the world. With the information age upon us, it's hard to imagine this kind of tradition developing again anywhere else.

There has been some debate over the last several years (and probably more) over whether you can brew lambic outside of the Senne Valley around Brussels. It has tended to boil down to two schools of thought: lambic is either a geographic definition like Champaign, or a style like IPA. For a long time, brewers thought that because the natural environment was so key to the flavor of lambic, you couldn't make it outside of its traditional home. This theory was proven at least somewhat false when it was discovered that most of the micro organisms that ferment lambic exist almost everywhere in the world. Breweries like Russian River and Allagash have proven that with the right process, you came make a lambic-like beer in different locations and climates, but they have stopped short of calling their beer lambic. Their general consensus seems to be that they don't call their beer lambic simply out of friendship and respect for the traditional lambic brewers who feel that reserving the lambic name for beers brewed in their native region and to traditional methods is the best was to preserve the tradition that they have fought so hard for over the years. So whether we call it spontaneously fermented beer, coolship beer, or something else we can come up with, if we are carrying on and expanding upon the rich tradition of lambic brewing, it's a win for beer drinkers everywhere. â–

WESTCOASTERSD.COM | 39


FBC LOCAL SAISON A COLLABORATION IN NORTH COUNTY

O

ne morning, standing in a green room awaiting a television segment with the owners of Fallbrook Brewing Company and Bolt Brewery, I watched both gentlemen take a shine to each other. It made sense. After all, they represent the only two breweries to be established in the extreme North County town of Fallbrook. While Chuck McLaughlin’s FBC has been holding down the civic fort for the past two years, the initial version of Bolt opened in Fallbrook back in 1987, with current owner Clint Stromberg acting as assistant brewer to then-founder Paul Holborn. That was the first brewery to open in San Diego post-Prohibition (yep, even before Karl Strauss Brewing Company came along in 1989), and though it closed less than a year into its original life, it held a spot in the hearts and history of San Diego beer and its fans. In late-2014, Stromberg resurfaced in La Mesa with the Bolt name, but it still has plenty of love for the old neighborhood. Enough that, in that green room, Stromberg and McLaughlin came up with the idea to collaborate on a locals-only Fallbrook beer.

Many months have passed and Stromberg couldn’t make it for the brew, but McLaughlin ran with the idea and other friends with Fallbrook roots. That group included his FBC lead brewer Lucas Nelson, Coronado Brewing Company brewmaster Ryan Brooks and Ironfire Brewing Company president John Maino, who came together to brew a dry, “San Diego-style” saison. Coming in 7% alcohol-by-volume, the beer gets its SD-ness care of an assemblage of hops introduced via a BYOH method that saw each brewer bring their own pellets to the party. Polaris, Equinox and Citra coalesce along with a variety of Fallbrookgrown ingredients, including avocado blossom honey as well as citrus—grapefruit, oranges, lemons and prickly pears—the quartet took a field trip to a local grove to pick themselves. McLaughlin’s enjoyment of the collaborative process went far beyond the beer-making. Each of the members of the aforementioned team were instrumental to him as he worked to open— and keep open—his small-town main-street brewery. Dubbed Fallbrook Homegrown, the beer made its official debut at FBC’s second anniversary celebration, a three-day affair in late August. Admission was free and included live music and food from mobile vendors each day. Musical acts like Lee Koch, Tackey Little Hat Shop, Dulaney and Miller, plus Nelson’s band, Moonpool, hit the stage. Sunday’s “beer brunch” featured coffee from The Swell Cafe, “beermosas” made with FBC beer and fresh squeezed juices, and a blend of kombucha and beer called “beerbucha.” • B Y B R A NDON HERNÁNDEZ Top Photo: The Fallbrook Homegrown Saison brewing team (left-right): Chuck McLaughlin, Lucas Nelson, Ryan Brooks, and John Maino Middle Photo: John Maino goes out to harvest Bottom Photo:. A prickly pear gets the heat treatment

4 0 | SEP TEMBER 20 15


#

R

S

DBEE

O v e r t h e n e x t t wo p a g e s , we ’ l l sh ar e s o m e o f o u r f a v o r i t e p h o t o s f r om I n s t a g r a m t h a t we r e u p l o a de d u si n g t h e h a s h t a g # s d b e e r.

Warning: Thirst for a tasty, locally-brewed beer may occur.

@ 2 k i d s b re w i n g

@ a b n o r m a l b e e rc o

@alpinenelson

@amped_alex

@aztecopenmic

@ b a r k i n d re d

Thing s a r e m o v i n g , f e l l o w m a r a u d e r s . T h e m a d s c i e n t i s t s a t @ b asi l e_ s t u d i o h a v e f r a m e d o u t o u r c u s t o m b a c k b a r a n d d r a f t s y s t e m c ooler. S t r e t c h i n g 3 0 + f t l o n g , t h i s b e h e m o t h w i l l b e c e n t e r e d i n o u r l a i r with s e at i n g o n a l l s i d e s . 1 8 di r e c t dr a w t a p s , 9 f o r b e e r a n d t h e r est d e s t i n e d f o r a l e t h a l a r r a y o f w i n e , s p i r i t s , k o m b u c h a a n d c o l d brew c o f f e e o n d r a f t . O u r e v i l p l o t t o d o m i n a t e y o u r s e n s e s a n d c r u s h your te mp e r a n c e c o n t i n u e s . # Sa n D i e g o # c o c k t a i l s # s d b e e r # k o m bu c h a # w i n e #c ol d b r e w # c o f f e e # v e g a n # ba s i l e b u i l t # c o m i n g s o o n # s o u t h p a rksd

4 2 | S EP TEMBER 20 15

@beertimez


@bicepcurlsandbeer

@bubsdivebar

@ b u t c h e r s b re w i n g

@carlismithsd

@commontheory

@ c o ro n a d o b re w i n g 1

G e t r e a d y O B. # m i k e h e s s b r e w i n g # mikehess # h e s s br e wi n g # h e s s # m h b # MH BO B # v o l t a i r e a n dcabl e # o b # o c e a n b e a c h #sdbeer # c r a f t b e e r # t a s t i n gr o o m

@ c u r a t e c re a t i v e

@ d re w o n d r u m s

@ f a l l b re w i n g

@ h o m e b re w i n g c o

@larrymon818 WE ST C O AST E R S D.C OM | 4 3


Had some electrical issues w ith o u r h a r v e s t e r , s o h o p harvest party at monkey paw. Come grab a beer and help us ha r v e st # m o n k e y p a w # s d b e e r #ipaday #nationalipaday # f r e s h h o ps

@nopalitofarm

@purple_vet

More important than t h e b e e r running throu gh t he lin e s : c le a ning the lines and scru bb ing the fa uce t s. Alw ays kept s p a r k ling clea n so t he beer tast e s the b e s t and fresh with no off f l a v o r s . #sdbeer # craf tbeer # s a nd ie go

@senatorjoelanderson

@quadalehouse

@sandiegobeer

@slothpig

@ s o c a l . b re w s

G e t i n m y be l l y . # qu ar t yar d # s a n di e g o # s dbe e r # 3 9 4 pal e

@ s o u t h p a r k b re w c o 4 4 | S EP TEMBER 20 15

@stephtv


Yes! @mwcanning @gr e e n f l a s h be e r c a n n i n g J ib e Se s s i o n I PA # c a n di e g o #n i c e c a n s # C a n s Ru l e #beerporn #beerlife #craftcans #c r a f tb e e r # c r a f t b r e w # s d b e e r

@themexicanner

@tigertigertavern

@visualnewbie

@whitelabsyeast

#Chee r s ! W i n e , c o c k t a i l s , a n d b e e r s wi t h t h e f a m . I ' m dr i n k i n g t h e @s oc iet e br e wi n g Ap p r e n t i c e IP A a t @ t o m h a m s l i g h t h o u s e in Ha r b o r I s l a n d, # Sa n D i e g o thi s # s u n da y f u n d a y . . . #Sa n D i e g o E a t s # f o o d #foodporn #foodpics #c r a f tb e e r # s dbe e r # be e r g a s m #b e e r s t a g r a m # s o c i e t e br e wi n g #salud

We truly apprecia te the support over the p a s t 2 0 years! Trading pizz a s f o r pitc hes wit h @pizzap or ts ola na @ pizzaport brewin gc o s inc e the beginn ing! #cra f t b e e r #wh itelabsyeas t

FOLLO W @ WES T C O AS T ER S D ON I N ST AG RAM, AN D D O N ’ T FOR GE T T O U SE # S D B EER I N YO U R U PL O AD S! OUR FAVORITE #SDBEER P HO T O S W I L L APPE AR I N THE N E X T I SSU E O F W E ST CO AST E R SAN D I E G O !


TASTE THE TOP BEERS AND NEW RELEASES FROM 150 STATEWIDE BREWERIES

Greg Koch

CEO CO-FOUNDER / STONE BREWING CO.

TAP TALKS WITH LEGENDS OF THE CRAFT BEER INDUSTRY

Ken Grossman OWNER / SIERRA NEVADA BREWING CO.

LEARN ABOUT THE START OF THE SAN DIEGO CRAFT BEER CULTURE

THE CALIFORNIA CRAFT BEER SUMMIT & BREWERS SHOWCASE

Chris Cramer

CEO CO-FOUNDER / KARL STRAUSS BREWING CO.

LEARN + CONNECT + EXPERIENCE + TASTE

Visit

cacraftbeersummit.com to purchase tickets or learn more about the event. FOOD & BEER DEMONSTRATIONS

@cacraftbrewers

Chef Adam Dulye EXECUTIVE CHEF / BREWERS ASSOCIATION


CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

A | DOWNTOWN

RESTAURANT 544 5th Ave. | 619.232.9840 www.TheField.com 20. THE HOPPING PIG 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 21. THE LOCAL 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 22. THE TIPSY CROW 770 5th Ave. | 619.338.9300 www.TheT ipsyCrow.com 23. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/TheBalboaSD 24. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

BEER BARS & RESTAURANTS 1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.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 &

BOTTLE SHOPS 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

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

OTHER 1. BOLT BREWERY TASTING ROOM 1971 India St. | 619.303.7837 www.BoltBrewery.com 2. BORDER X TASTING ROOM 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com 3. IRON FIST TASTING ROOM 1985 National Ave. 4. QUARTYARD VENUE 1102 Market St. | 619.432.5303 www.QuartYardSD.com 5. PETCO PARK 100 Park Blvd. | 619.795.5000 www.SanDiego.Padres.MLB.com

B | UPTOWN BEER BARS & RESTAURANTS 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

1 4 4 1 L St . | 6 1 9 . 8 1 8 . 7 1 4 7 www. Mis s io n B re we r y. c o m

8 19 5

17 1 26 3 6 8 2 23 4 27 30 UNIVERSITY AVE

UNIVERSITY AVE

3

NDA T RY S

FAIRMOUNT AVE

5 REDWOOD ST SHIN DG R

3

12

2

5

BROADWAY

BROADWAY

2

23 3

10

5

MARKET ST

20 HA

RB

OR

DR

24

5TH AVE

E

15

4

2

4

RS

2

DR

GOLDEN HILL BROADWAY

MARKET ST

94

8

EAST VILLAGE

4

PE

G

1

3 2

7 MARKET ST

5

11

E M

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

HO

805

HOME BREW SUPPLY

SOUTH PARK

15

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

94 47TH ST

14

1 11

F ST

N HI

30TH ST

21 5

PARK BLVD

18

1 10TH AVE

1ST AVE

PACIFIC HWY

DOWNTOWN

JUNIPER ST

20 24 FERN ST

22

14

AV E

PER

5TH AVE

6 22

7 INDIA ST

N HARBOR DR

A ST

30TH ST

BEECH ST INDIA ST

6

FLORIDA DR

13

EUCLID AVE

CITY HEIGHTS

BOU

13 5 15 29

UPAS ST

EL CAJON BLVD

28

BREW PUBS

BREWERIES

3

NORTH PARK

9

16

35TH ST

25 1

BOTTLE SHOPS 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

ADAMS AVE

NORMAL HEIGHTS

805

31

LITTLE ITALY

4

10

21

30TH ST

1

TEXAS ST

Y

HO

PA

4

19

1ST AVE

HW

T AW

163

2

D LV

1

2

1 1 7

HAWTHORN

5

T

1

16

EL CAJON BLVD

12 FLORIDA ST

T

IFIC

WH

S RN

B RK

ADAMS AVE

9

UNIVERSITY HEIGHTS

PARK BLVD

A

5TH AVE

IA S

C PA

3

15

18 15

IND

1

B

1. MISSION BREWERY

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 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

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

8 1

8. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com 9. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 10. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 11. 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

MARKET ST

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

17

WESTCOASTERSD.COM | 47


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 Torrey 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.BristolFarms.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

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

www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.Latitude32Bar.com 9. LUIGI’S AT THE BEACH 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. PACIFIC BEACH FISH SHOP 1775 Gar net Ave. | 858.483.4746 www.TheFishShopPB.com 11. SD TAPROOM 1269 Gar net Ave. | 858.274.1010 www.SDTapRoom.com 12. SANDBAR SPORTS GRILL 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 13. SANDBOX PIZZA 1014 Grand Ave. | 858.272.7263 www.SandBoxSD.com 14. SINBAD CAFE 1050 Gar net Ave. B | 858.866.6006 www.SinbadCafe.com 15. SNEAK JOINT 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 16. THE BAR KEY 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 17. THE PATIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePatioOnLamont.com 18. THE PROMISCUOUS FORK 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 19. TURQUOISE CELLARS 5026 Cass St.| 858.412.5377 www.Facebook.com/TurquoiseCellars 20. WOODSTOCK’S PIZZA 1221 Gar net Ave. | 858.642.6900 www.WoodstocksPB.com

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

PACIFIC BEACH/ BEACH

D | MISSION

BEER BARS & RESTAURANTS 1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Gar net Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Gar net Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125

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

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

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

www.LibertyStation.Oggis.com 9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333 www.PhilsBBQ.net 10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT @ THE PEARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 13. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.SheratonSanDiegoHotel.com 14. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 15. TENDER GREENS 2400 Historic Decatur Rd. 619.226.6254 www.TenderGreensFood.com 16. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 17. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. 619.291.9110 www.TomHamsLighthouse.com

E|

POINT LOMA/ OCEAN BEACH

BEER BARS & RESTAURANTS 1. FATHOM BISTRO 1776 Shelter Island Dr. 619.222.5835 www.FathomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000

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

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

OTHER 1. CULTURE BREWING TASTING ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com 2. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com

F|

MISSION VALLEY/ CLAIREMONT

BEER BARS & RESTAURANTS 1. BALBOA’S TAP HOUSE 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. COMMON THEORY PUBLIC HOUSE 4805 Convoy St. | 619.495.3689

www.CommonTheorySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. O’BRIEN’S PUB 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 8. STEINS PUB 10601 T ierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. THE HIGH DIVE 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

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

BREW PUBS 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

HOME BREW SUPPLY

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

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

SORRENTO

G | VALLLEY/MIRA MESA

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

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

BREW PUBS 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 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

HOME BREW SUPPLY

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

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

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

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

H|

BREWERIES

OTHER

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

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

W A N T T O A D D Y O U R L O C AT I O N ?

NORTH COUNTY COASTAL

DIRECTORY@WESTCOASTERSD.COM

BEER BARS & RESTAURANTS

S IFF CL ET NS SU

SW

IN

CH

CR

MISSION BEACH

VALL

RR

BL VD A

1

6

2

NY

RO

ON RD

13 1

2

14

TM

MIRA

ES

AB

MAR

8

D

N

R

AVE

IS

GE

SIO

TD

1

9

3

76

NE

8 4 2 6 1

SE

3 4

OC

2

CO AS T

EA

NS

ID

VD BL

1

E BLVD

2

78

CO T

7

AS HW

1

MISSION

1

FRIA

RS

1 6

RD

1

AD

VIL

LA

GE

DR

1 3 EL

CARLSBAD

2 8

CA

MIN

O

RE

AL

1

2

5 5

VD BL

1

V

2

SB

3 5

AD

L

A

A IND

MISSION VALLEY

RL

SB

EN

BLVD

5

OR

D AR IST

CA

RL

M

4

2

10

CA

3 7

CENTER R

D

Y

9

805

4

YS

163

2

4

HW

3

5

IZ

RD

OCEANSIDE

S

VE EA

3 D

AR

RD

H

15

RS R

AM

LVD

TIERRASANTA BLV

FRIA

1

12 MIR

5

1

E

ON

6

3

RU

15

3

EM

9

4

8 O

SID

BALBOA AVE

AIR

MIN

EL CAMINO REAL

8

CLAIREMONT 3

CA

11

YON CARROLL CAN

CA

M

ON

VE AA

MIRA MESA

2 15

KEARNY VILLA RD

2

4

OLL

805

CL

1

AN

DR

VD A BL

CE

BA Y

MES

O

ON

MIRA

FE

SI

ES

IS

7

6

CONVOY ST

EM LBO

2 5

9

VD BL

M

Y

1

4

EY

SORRENTO VALLEY

CARR

7

13

2

OT ST

EN

TO

G

10

M

5

CLAIREMONT MESA BLVD

N HARBOR DR

17

1

9 W

1

14

8

A

52

E

SE

N ST CAÑO

11

CAMINO SANTA

3

T AV

15

IR

13

NET

1

M

5

BAR

ST

AV E

CR

S

A

3

5

2

2

POINT LOMA AN

M

AT T

CA TA L LO

ST

VD BL

AV E

A

TT

OR TH

ST

N CO BA

BL VD

FS IF CL ET

SE

NS T

TALB

SO

ST CT

IN

VD BL

SE

S AN

BLACK MOUNTAIN RD

PE

PO

RO

AV E

18

M ST

15

1

A W

OS

AHA

AGE DR

1

PK

PR

ST

4

2

Y

AN

2

ENA BL VD

HW

AG

ST

12 RT

DR

IFIC

RR

SPOR TS AR

D

ONT

LL

LA JOLLA

BA

NA

W AY

PAC

7

E

LVD POINT LOMA B

9 ID

BLV

17

LT AIR

MISSION BLVD

JO

1

F

1 5 16 10 1 NEW PO 3

VO

INGR

6

8

1 1

ITZ

10

VD BL

M

W

6

4

1

E

LA JOLLA

VILL

7

4 20 E 11 ARNET AV G 14 2 E V 12 GRAND A

AV E

OCEAN BEACH

1

LAM

SE

2 3

E

NIM

T

NE

4

D

PACIFIC BEACH

2

GE

LA

3 2

8

1

8

AIR

1. BREAKWATER BREWING COMPANY 101 N Coast Hwy. Ste C140

805

2

5

ISE ST

EL S

TORREY PINES

CL

BREW PUBS

19

1

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

5

7

QUO

FANU

C

TUR

SU

2 16

TORREY PINES RD

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.LocalTapHouse.com 7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTapRoom.com 9. TAP THAT TASTING ROOM 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 10. THE COMPASS 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

L PA

1

5

O

M

AR

AIR

PO

RT RD

RD


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

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 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

BOTTLE SHOPS HOME BREW SUPPLY 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

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

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

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

K | PB OE RWNAAYR/ RDAON C H O BEER BARS & RESTAURANTS 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

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. WELLDECK LIQUOR 14168 Poway Rd. | 858.486.5552

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

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

BREWERIES 1. LIGHTNING BREWERY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewery.com

L|

SOUTH BAY

BEER BARS & RESTAURANTS 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

BOTTLE SHOPS 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

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

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

ENCINITAS/DEL

N | 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


Q | ALPINE

BOTTLE SHOPS

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

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

BOTTLE SHOPS

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

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

S|

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

BEER BARS & RESTAURANTS

BREW PUBS

R | RAMONA

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

BREW PUBS

JULIAN

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

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

BREWERIES

BREWERIES

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

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

BOTTLE SHOPS

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

BREW PUBS

125

15

17

VI

8

BROADWAY

A ST

VI

LL

AG

E

1

1

SS

AN

TA

FE

6

78

EL CAJON

3

OR M

4

D

9

EASTLAKE

L VA

LE

YP

KW

AVE

Y

ESCONDIDO

3

BL VD

M 3

T

N

MON

1

5

MA R

EL CAJON BLVD

D

LA

UN

IV

ER

1

ORANGE AVE

2

6

10

SI

TY

MES

LA MESA

E AV

AB

D LV

4

T

125

1

GS

PIC

PK

WY

TEZU

7

1

RIN

YM OL

YO

Y

805

AN

8

SP

L ST

TE

C

H

COLLEGE AVE

6

G LE

P RA

PKW

N

3

ST

KE

ST

EJ

TLA

4

CHULA VISTA

COLLEGE

RD

94

MAIN ST

LEMON GROVE

BROADWAY BL VD

D

2

OTAY MESA RD

905

12

OV

YR

OTAY MESA

125

EA VE

L

LLE

5

2

LEM ON GR

GS

2

1

1

RA Y UR

M

KE LA

3 5

T

WJ

1

4

3

ST

6

9 8

RA

D

CS

2

POWAY RD

1

COM

W

ION

ENCINITAS BLVD

10 R AV E ES CH

3R

M

AN

5

1S

4TH

DS

TS

1

2

T

ST

1

5

A

ST

9

8

R

2

163

Y

OR

AN

HW

6 DI

4

1

ROBINSON AVE

AY W

GE

IFIC

IN

HILLCREST

6TH AVE 5TH AVE

PA C

AV E

7

1

D

AV E

GO

3

AR

01

SANTA FE DR

1

11 VIA DE LA VALL

E

10

TH

CORONADO

ST

FA R

N BLVD

ALPINE

RAMONA

ALPINE BLVD

1

67 1

1

1

TH ST

6

EA

78

10

H

T

3

IA DR

MA R

DELMAR

H EIG

D SR

1

W VICTOR

EL CAMINO D

OC

Q

MAINST

1

DEL MAR 2

DIE

HIN

UNIVERSITY AVE

YN

Y1

LO

N

AS W W

WASHINGTON ST

10

RE

AST HW

9

S MA

SA

GT

1 8 ST ON

1ST AVE

S CO

1

PMISSION HILLS

T

GOLDFINCH ST

0

TE

SANTA FE DR

RICHMOND ST

15

SOLANA BEACH

K

DEL CERRO

Y VA OTA

7

PA R

70TH

T

L

L

5

1

E 24

P

2

54

2

T HS

VE DA

SAXONY RD

1

NATIONAL CITY

EAS

5

EL CAMINO REA

AVE AN ULC N V WY 101 TH

OAS

VD BL

3 4

D

3

4

LEUCADIA

TO

DE

4

ENCINITAS

13 8

4

SR

POWAY

SCRIPPS POWAY PKWY

NC

2

14

9

18

THIR

6

4

11

AY ADW

POWAY RD

N

15

BRO

2

3

BEER BARS & RESTAURANTS

EAK

ITY R

S PKWY

IN P

MUN

W

AM

SA

ISS

Y

TED

56

LI

TW

POMERADO RD

ISSION HILLS/ P|M HILLCREST

IL

O

2 2

KW

CARMEL MOUNTAIN 3

H

AU

RANCHO BERNARDO

15

DR

C

WM

1 8

YP

TER

5

N

15

78

5

1

2

12

6

D

CIT

CEN

1

RT E

RA

BLV

RE

DO

NO

K

AN

OS

NT

AR

EL

1

BERNARDO RD

WS

RD

RC MA

CE

RN

OD

HO

3

Y WA

MIN

NC

ESPOLA RD

BE

RA

FE

N RD

FE

1

2

TA

ISSIO

13

5

16

PALOMAR AIRPORT RD

CA

WM

CIT

OR

SAN MARCOS

2 3

RE

MP

NT

5

CA

CE

8

94

2 3

1 7

Y PKWY

S MELROSE DR

SPRING VALLEY

6

8

E

JAMACHA RD

5

AV E

CHASE AVE

CA

8

2

MAIN ST

SY

4

1

E AV

1

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

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

7

FLETCHER PKWY

MAGNOLIA AVE

BREW PUBS

3

DR

CUYAMACA ST

1

3

E VISTA WAY

3

BEER BARS & RESTAURANTS

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

IDE BLVD

67

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

ANS

OSE DR

O | CORONADO

4

2ND ST

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

2

N MELR

52

VE EA

OCE

MISSION GORGE RD

BREWERIES

VISTA

AF ANT

2 1

1

SANTEE

7

6

J

4

LAKESIDE

NS

I

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

S M

1

ER

78

RD

JULIAN 78

BANNER RD

1

79


TROLLING FOR CHARITY BY BRANDON HERNANDEZ

S

hould one ever doubt the power of social media, all they need do is reference the maelstrom of mixed-support, outrage, wonderment and disbelief that erupted when Jonathan Buford, the owner of Arizona Wilderness Brewing Company, posted a photo of his and Mike Hess Brewing Company’s personnel huddled in MHB’s North Park brewery, along with the announcement that the two businesses would be merging. This will not be happening. Mike Hess Brewing Company Sales Manager Greg Hess confirmed this morning that Buford’s post and his subsequent share on his personal page, were meant to merely get beer fans’ attention. With that accomplished, the duo and their respective breweries will go about publicizing something very close to their collective hearts, raising money for the Wounded Warrior Project. Their method for doing so, the carrot-like enticer that is the almighty mullet. Arizona Wilderness Brewing (AWB) has set up a crowdfunding campaign page on crowdrise.com. The mission is simple—if the campaign is funded to the $5,000 mark by the time Arizona Wilderness Brewing celebrates its two-year anniversary on September 4, Greg Hess and the “beards” at AZB will don mullets. AZB will also match the donation to up the total going to Wounded Warrior to $10,000. The photo that set the Interwebs on fire was taken during a collaborative brew day when Mike Hess Brewing and AWB crafted a Berliner weisse called My Other Vice, which will be on tap during the anniversary celebration in Gilbert. So, no earth-shattering news to report…but we’ll take heart-warming over hysteria-inducing any day.

5 2 | S EP TEMBER 20 15


CheckoutourI nst agr am! @V i st aWi neS pi r i t s


Profile for Advanced Web Offset

West Coaster - September 2015  

West Coaster - September 2015