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BOOM TOWN A snapshot of San Diego’s rapidly expanding beer industry Pages 11 - 13

Into the Brew:

Water 101 Page 14

Plates & Pints: Beer and Now: Going Pro with Derek Freese

VOOLL. 2 NO. 5

and more inside! FREE COPY


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TABLE OF CONTENTS Plates & Pints: SOL Markets Brews in the News Boom Town

4 8-9 11-13

Into the Brew: Water 101


Life Deck Flooring


Beer and Now: Going Pro


Guest Tap: Building a Brewery


Craft Beer Directory


Craft Beer Map


Tasting room patrons sample beers with different yeast strains at White Labs

Single-celled Showcase White Lab’s new tasting room displays the power of yeast By Ryan Reschan


east often gets overlooked by the average beer drinker for the role it plays beyond producing a beer’s alcohol. But with San Diego’s local yeast producer White Labs moving to a new facility in Mira Mesa, the public can now see and taste what yeast can do to the same combination of malt, hops, and water. With 32 available taps, the beers are brewed in house featuring the lab’s large catalog of yeast strains fermenting different styles of beer. With analysis equipment, White Labs

is able to accurately measure every aspect of a beer from alcohol content (% ABV), color (SRM), bitterness (IBUs), calories, and many other measurements that are useful for beer drinkers. Looking at the performance of various yeast strains based on analysis statistics is one thing, but seeing and tasting the beer is where the true learning experience lies for brewers and beer aficionados. The initial offerings in the tasting room included flights of saisons, red ales, brown ales, hefeweizens, Belgian

style ales and a collaboration series with Ballast Point. Each style used the same wort, or unfermented beer, that was split off into separate batches where each yeast strain was added for fermentation. West Coaster tried the flight of five red ales from two different batches, the first using WLP060 American Ale Blend and WLP080 Cream Ale Blend yeasts, the second using WLP005 British Ale, WLP007 Dry English, and WLP004 Irish Ale yeasts. One of the first things you’ll notice about the lineup is the difference in appearance. Clarity and slight changes in color are easily noticed because of the different yeast strains. The Cream Ale Blend, which is a blend of ale and lager strains, made for a clean beer with a light mouthfeel and had a touch of that lager sulfur note, ultimately letting the caramel malt shine through. The Irish Ale version in comparison had a bigger mouthfeel and pronounced light fruit notes. The Dry English was one of the clearer looking beers and had almost tropical fruit notes, like pineapple and other bright fruity characteristics. The American Ale Blend produced a very clean beer, allowing the malt and hops to shine through with mild red apple and stone fruit notes underneath. Lastly, the British Ale had similar red apple notes to the American ale blend with a much more pronounced ester character of marmalade and fruit cake. This is just the beginning of White Labs’ yeast experiments. With so many different styles of beer and yeast strains, the combinations seem endless. Experiments like fermenting a single strain at different temperatures or showcasing off Continued on page 17

Homebrew to Table Cooking with Spent Grain By Anna Kearns


fter a decade of brewing extract beers, I was visiting San Diego and helping brew my first all-grain batch when I first encountered spent grain. The all-grain process leaves pounds of leftover grain after the sugars from the malt have been extracted. I feel a stab of guilt when I see things go to waste; years of cooking in restaurants and catering kitchens has left me with a compulsion to turn leftovers into something new. Leftover mashed potatoes become vegetable croquettes; stale bread turns into croutons or bread crumbs; bones and scraps are made into stock. As I stared into the mash tun, I knew that the porridge-like mass of grain was full of untapped possibility. I couldn’t let it waste away in the compost heap, so I started experimenting in the kitchen. Since, I’ve developed several recipes and techniques to use up that glut of grainy goodness. During the course of my experiments, I learned how to make things from spent grain that people would

actually want to eat. It’s important to know what spent grain is and what it does — so that you don’t end up with a brick for a loaf of bread or cookies so dry that eating one is like a mouthful of sawdust. The malted barley used in brewing is a whole grain that’s been roughly crushed, and not milled as finely as even the coarsest whole grain flour. It also lacks many of the proteins and starches found in unmalted grain, so it can’t provide the same structure that wheat flour can. In most of my baked goods, I can substitute about 30% of the flour with spent grain without running into problems. There are some recipes where you can use the grain as is, or with minimal processing like granola, breads or veggie burgers. These food items benefit from the rough texture of the grain, but there’s many recipes that work better with a smoother and softer texture. That grain must be processed. Consider what you want from your end product, and treat the grain accordingly.

Delicious blood orange upside down cake, recipe on p. 17. Photo: Brian Trout

How does a homebrewer go about using their spent grain for the first time? After brewing a batch of beer, the grain will keep in the fridge for two or three days, or you can freeze it for later use. Another approach is to dry out the grains, using either a very low oven temperature or the sun to get rid of excess moisture. Once the grains are dry, they can be ground into flour and used for cooking. A clean coffee grinder works well. When I make bran muffins, I like to soften the grains with an acidic ingredient like buttermilk overnight. This method is good for any food where you’re looking to achieve a chewy graininess in the texture. I like

Continued on page 17

LETTER FROM THE publisher From our vantage point, the San Diego craft brewing industry is currently experiencing a tremendous level of growth. At time of press, the count of active breweries in San Diego County is 50, with nearly 20 in the planning stages. On the horizon, the Craft Brewers Conference / World Beer Cup and 4th Annual San Diego Beer Week will give more local and international focus to San Diegan beer. While drinking better beer is a trend gaining popularity worldwide, we at West Coaster maintain that San Diego is on the cutting edge of the at-large craft beer industry. This sentiment is embodied with the new motto you’ll see on our pages: “Serving America’s Finest Beer County.” I’d like to take a moment to thank our advertisers. These are businesses that believe in West Coaster enough to support us financially, thus allowing us to provide reliable, interesting news and information consistently and free of charge to our readers — both in print and online. Should you find yourself at a business thanks to our suggestion, via advertising or otherwise, please tell them that West Coaster sent you. Salud,

Mike Shess Publisher West Coaster

West Coaster, The Publication FOUNDERS Ryan Lamb & Mike Shess PUBLISHER Mike Shess mike@westcoastersd.com

EXECUTIVE EDITOR Ryan Lamb ryan@westcoastersd.com

ART DIRECTOR Brittany Everett brittany@westcoastersd.com

STAFF PHOTOGRAPHER Kristina Yamamoto kristina@westcoastersd.com On the cover: Premier Stainless makes a delivery to Coronado Brewing Company’s new location on Knoxville St. in San Diego.

STAFF WRITERS Sam Tierney sam@westcoastersd.com Jeff Hammett jeff@westcoastersd.com Brandon Hernández brandon@westcoastersd.com COPY EDITOR Amy T. Granite amy@westcoastersd.com MEDIA CONSULTANT Tom Shess Thomas.Shess@gmail.com

EDITORIAL INTERNS Nickie Peña Mike Fogarty

West Coaster, The Website westcoastersd.com WEB MANAGER Mike Shess mike@westcoastersd.com

WEB EDITOR Ryan Lamb ryan@westcoastersd.com

WEBMASTER Josh Everett Fresh Cut

WEB CONTRIBUTORS Ryan Reschan Brandon Hernández

West Coaster is published monthly by West Coaster Publishing Co., and distributed free at key locations throughout Greater San Diego. For complete distribution list - westcoastersd.com/ distribution. Email us if you wish to be a distribution location.

FEEDBACK Send letters to the Editor to ryan@westcoastersd.com Letters may be edited for space. Anonymous letters are published at the discretion of the Editor. © 2012 West Coaster Publishing Co. All rights reserved. “No beer was wasted in the making of this publication.”

pLaTEs & pinTs

SOL Food

Native San Diegan Brandon Brooks takes his chef skills and food principles to market at his new digs in Liberty Station By Brandon Hernández

Photo: Kristina Blake Brandon Hernández hated beer and had never even heard the term “craft beer” until his first trip to O’Brien’s Pub in 1999. There, in a dark yet friendly space rife with the foreign smell of cascade and centennial hops, he fell into line with the new school of brew enthusiasts courtesy of a pint-sized one-two punch of Sierra Nevada Bigfoot and Stone Arrogant Bastard Ale. Those quaffs changed his perception of all beer could and should be and he’s spent the past decade-plus immersing himself in the local beer culture -- living, learning, loving and, of course, drinking craft suds. He’s since taken up homebrewing and specializes in the creation of beer-centric cuisine. A native San Diegan, Brandon is proud to be contributing to a publication that serves a positive purpose for his hometown and its beer loving inhabitants. In addition to West Coaster, he is the San Diego correspondent for Celebrator Beer News and contributes articles on beer, food, restaurants and other such killer topics to national publications including The Beer Connoisseur, Beer Magazine and Wine Enthusiast as well as local outlets including The San Diego Union-Tribune, San Diego Magazine, The Reader, Riviera Magazine, Pacific San Diego, Edible San Diego, Dining Out San Diego, Rancho Magazine, North County Times and SanDiego.com.


nyone familiar with the great beer and eat-local ethos at Ritual Tavern might be surprised to hear that the chef who’s been calling the shots for the past two years is a fairly recent convert to both. It wasn’t until his arrival at the North Park restaurant, bar and beer garden that the San Diego native was exposed to local food sourcing and craft beer, but he took to both like yeast to sugar. Two short years later, he’s one of our region’s most enthusiastic proponents for both. In fact, he’s so consumed by responsible consumption that he recently made a career move to help enlighten others to the virtues and rewards associated with supporting local farmers and artisanal food producers. In January, he turned over Ritual Tavern’s kitchen to his trusted kitchen crew and headed off for his new home at SOL Markets, a one-of-a-kind grocery store that opened in March in Liberty Station. The market will only carry items that are sourced from San Diego County, and in cases where our region does not feature a producer of a particular item, they source from locations as close to home as possible. In addition to helping vet vendors for the market (including the breweries whose products they’ll stock), Brooks will man SOL’s bistro, which is slated for a grand opening on April 6 and will feature 12 taps-worth of craft beer goodness. Until then, he’ll be cooking up easy-to-fix composed dishes made using items straight from the market and serving them to shoppers as examples of how to best utilize San Diego’s local edibles. In line with that objective, the market is also equipped with an exhibition kitchen where Brooks will regularly conduct cooking classes and demo such dishes. One day might feature meatloaf, and another a dish incorporating an exotic item such as swordfish belly. “I want to start with practical stuff that people can connect with and for people to learn a process versus a dish. I intend to teach techniques that can translate into several meals. I’m not just about getting people to eat good food, but families. I want parents to feel confident their children are eating something good.” Brooks said of his classes. But that teaching space won’t belong exclusively to Brooks. He intends to share it with fellow San Diego chefs, providing them the opportunity to shine and share. He already has a number of his gastronome friends—of which there are many—signed up and eager to instruct. Some of those toques are part of his side venture, The Trenchermen. It sounds like a band, and it is, but not one of the musical variety. The Trenchermen is a quintet of young chefs who are making a name for themselves and their food through special beer-pairing dinners and catering affairs. His schedule is jam-packed and his entire life is about food, making it hard to fathom that he’s been into cooking for a fairly short time. His first job out of high school was actually on a tuna fishing boat out of H&M Landing in Point Loma. At the time, he hadn’t planned on going the culinary route, but took a galley cook position that was available. “It was there I was introduced to the freshest fish I’d had in my whole life,” said Brooks. “It inspired me to enjoy food, but not necessarily to cook.” After a few years and fresh off the boat, he transferred to the hospitality industry, working as a bellman Continued on Page 6


Chef Brandon Brooks chops onions at SOL Markets

Vegetable and Goat Cheese Chowder Yield: 8 - 10 servings 3 Tbsp olive oil 3 garlic cloves, minced 1 large onion (or 2 to 3 small onions, to substitute), diced 3 medium carrots, diced 1 small head Romanesco cauliflower, florets only, cut into ½-inch thick pieces 1 head broccoli, florets only, cut into ½-inch thick pieces ½ pound fingerling potatoes, diced 1 bunch Swiss chard, stems removed and roughly chopped 3 to 4 cups heavy cream 1 cup fresh goat cheese (chevre) 2 tsp paprika salt and white pepper to taste garnish with sliced fennel and avocado Heat a 6 quart pot over high heat. Add the olive oil, garlic, onion, carrots, cauliflower and broccoli. Sautee for 3 minutes or until the onions begin to soften. Add the potatoes and chard and cook until the chard has wilted, about 2 minutes. Add the cream, starting with 3 cups. If more is needed, add it, a ¼ of a cup at a time, until the desired consistency is reached. (Note: chicken stock or water can be substituted if desired). Bring the soup to a simmer. Stir in the goat cheese and paprika and continue to stir until the cheese is completely incorporated. Season with salt and pepper, garnish with sliced fennel and avocado, and serve. —Recipe courtesy Brandon Brooks

Plates & Pints

Continued from Page 6

A visual montage of some of the offerings at SOL Markets. A versatile space, SOL offers in-house dining with beer on tap as well as locallysourced food and bottled beer to go. The bistro’s grand opening is scheduled for April 6. Photos by Ryan Lamb

at the San Diego Marriott Gaslamp Quarter and in a post at Barona Resort and Casino. Over that span, he began cooking on a recreational level, and eventually found himself frequently preparing meals for friends who helped him see that was what he should be doing for a living. Preferring to learn on the job versus culinary school, he landed a job at the La Jolla Beach and Tennis Club’s burger shack where his hard work translated to a fast promotion to the resort’s main kitchen. “My boss there, chef Brian Ferguson, was my inspiration to really get into food,” recalled Brooks. “He was very friendly and hands-on. Whatever I needed to learn or know, he was there to show and teach me. I also owe a lot to Bernard Guillas, the Club’s executive chef. He scared me into a lot of my technique. There were moments where it was intense and he was right over my shoulder, but he’s a really great guy and I could always


approach and talk to him.” A year into his tenure at La Jolla Beach and Tennis Club, the recession hit and his hours were cut. Brooks took a part-time job washing dishes and helping out in the kitchen at Ritual Tavern. Determined to be more than a dish washer, he would rush through that part of the job to spend as much time as he could prepping ingredients and pitching in on the line. That work ethic impressed the eatery’s owners and when their chef left in 2009, Brooks made the pitch to take his place, so they gave him a shot. His first week in charge was San Diego Beer Week. Talk about a trial by fire. Brooks survived and spent the next year-plus getting back to the roots he’d forgotten. His uncle is an organic farmer—he currently tends Wild Willows, an educational farm in the Tijuana River Valley—and once Brooks eyes were opened to subjects like seasonality

and regional ingredients, he served as a key resource in expanding his knowledge of all the produce available. That bounty, and a few shots of craft beer, formed the basis of his delicious menus and will continue to fuel his work during the next chapter of his career. “Everything I’ve done in the culinary world has led me down a path,” said Brooks, who’s psyched about broadening his reach via his new position at what is essentially a seven-day-a-week farmers market. “At farmers markets, you get a sense of fulfillment being there, seeing the people and experiencing the amazing sense of community. I’m excited to connect local people and give them the chance to support local farmers while keeping the money they spend in their community. It’s inspiring to be able to share that with people.”


Beer Buzz News from around the San Diego Beer Community Malt, Ralph Woodall from Hop Union, Jim Solberg from Indie Hops, Neva Parker from White Labs, Don Grivois from California Glass, Cynthia Dyers from Ceramic Decorating, Josh Wright from Square Peg, and Greg West from Gamer Packaging.

LOCAL HOMEBREWER ANNOUNCES BREWERY Paul Sangster, one of San Diego’s most decorated homebrewers, has finally taken the plunge from hobbyist to professional with the announcement of Rip Current Brewing. The 15-Barrel, 6,800 sq ft brewery is slated to open this summer in San Marcos. Using a 20 gallon pilot system, he’ll be making small, experimental batches that will be available at the tasting room. If they’re successful there and a big enough hit with customers, he’ll push to full production. This is a pretty awesome idea, as long as your favorite beer ends up being a favorite amongst the masses.


Karl Strauss assistant brewer John Hunter picks up a box of hops destined for the Craft Brewers Conference Symposium beer: San Diego Brewer’s Guild/Karl Strauss Brewing Company San Diego Pale Ale

SAN DIEGO PALE ALE Karl Strauss Brewing Company and the San Diego Brewers Guild recently teamed up to create the Symposium Beer for the upcoming Craft Brewers Conference in May. The beer, named “San Diego Pale Ale,” will be close to 10% ABV, leading Karl Strauss Brewmaster Paul Segura to state, “This is going to be a very interesting beer, one I never thought I’d


see. It would be a double IPA in any other market, and we are hoping to represent San Diego well with it.” Available to those attending the conference, the innovative brew will also make its way to select tasting rooms and bars in San Diego; keep updated on westcoastersd.com to find out where you can try it early May. A host of people made this beer possible through their efforts, including Marc Worona and Peter Hoey from Brewers Supply Group and Rahr

Tom Nickel made a series of announcements at the most recent San Diego Brewers Guild meeting. Presently, he divides his time between Julian Brewing Co., O’Brien’s Pub, and yet another new venture in La Mesa. The beer-saturated restaurant West Coast BBQ & Brew will be located off Lake Murray Boulevard with a grand opening slated for May 19. He’s also planning the behemoth 6th Annual SD International Beer Festival taking place June 22-24 at the San Diego County Fair. Nickel also announced the final and 15th year of the Pizza Port Real Ale Festival (April 14-15). The fest was started to promote cask beer in 1997, and Nickel says that the mission is complete as cask beer events happen on a weekly basis in town. He’s also organized a Brouwerij de Koningshoeven (La Trappe) brewery night at O’Brien’s on May 4th.

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PUBCAKES PLEDGE DRIVE Local beer+cupcake company PubCakes announced a crowd sourced fundraiser (aka kickstarter) to raise $50,000 needed to open a new shop. The mission behind this fundraiser is aimed to help get a space where they can dish out their signature beer cupcakes and pair them with on-draft craft beer. This will allow the PubCakes to reach their true flavor potential by accentuating each savory flavor, something they can’t do in their current shared facility. LOVELIKEBEER is getting into the action as well by tapping into its community to reach two fundraising goals. If LOVELIKEBEER fans raise $250 there will be a collaborative project between LOVELIKEBEER & PubCakes. If $1000 is raised then PubCakes will work with LOVELIKEBEER to make four VEGAN desserts and ensure at least one is on the menu at all times. So if you would love to enjoy cupcakes and beer together as nature intented, be sure to check out pubcakes.com/pledge

TAPHUNTER CRAFT BEER CAREERS TapHunter’s most recent endeavour, Craft Beer Careers, has been successful so far. The under-construction Societe Brewing Company in Kearny Mesa was able to locate their first non-founding employee, Tyler Tucker, by using the service. Currently, the online job board boasts a modest but diverse number of beer industry career openings across the country. One current posting includes a Beer Ranger (sales rep) position for New Belgium Brewing Company in Reno, Nevada. Check out more beer jobs at careers.taphunter.com

MARCH 9 - TWO BREWERIES DEBUTED ON SAME DAY In an interesting coincidence that truly highlights San Diego’s rapid craft beer growth, two new breweries opened on the same day. On Friday March 9, Rough Draft Brewing and Julian Brewing Company officially opened their doors to the waiting public. These are two of six breweries that have opened so far in 2012 and we’re only three months in! We’ll keep you updated as more open this summer and fall.

WEST COASTER LAUNCHES “SD BREWING INDUSTRY WATCH 2012” San Diego beer is booming. In order to keep track, we decided to create a new page on our website, viewable from the ‘Beer News’ tab. Currently, there are 50 licensed & operational brew houses in San Diego County, with 20 more in the planning stages (as of 3/23/2012). Have feedback on this list? Know of something we should add or change? Send an e-mail to mike@westcoastersd.com with the Subject: SD Beer Watch


Manzanita Brewing Company on February 20 (left) and March 20 (right)

An exposé focusing on San Diego beer’s explosive growth


By Ryan Lamb, Mike Shess & Mike Fogarty

ou can’t throw a stone without Staci breaking a beer bottle in San Diego. Decades of steady development have brought our local industry to a flashpoint during the first months of 2012. The interest in craft beer produced within the county is at an all-time high, and that interest is fueling an ever-increasing demand — both welcomed and stressful — for our craft brewers. For breweries, it’s

goodDiane news to have demand outpace sales, however scaling up production to meet that demand is a difficult endeavor not to be taken lightly. For this feature, we focus on nine very different breweries that are in various stages of expansion. Our intent was to capture and provide glimpses into very exciting moments in San Diego’s craft beer history. Enjoy.

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Above: Premier Stainless Systems delivers Coronado’s new 30-barrel brew house on March 19. Below: Construction begins on Green Flash’s second cellar in late February - photos courtesy of Melodee Mario, Green Flash Brewing Co.

Manzanita Brewing Company Currently, Manzanita Brewing Company is brewing their six core beers on a 3-barrel system just a 1/4 mile down the road from their underconstruction facility on Prospect Avenue in Santee. They’re producing about 1,100 barrels a year — and bottling nearly 2,000 bottles a week by hand. Those numbers will jump significantly over the next few months thanks to a 30-barrel Criveller system, an immediate twelve-fold leap in fermentation capacity, a new bottling line and a semi-automatic keg washer. The bigger, better tasting room will hold up to 70 patrons and supplemented by an outside beer garden — the last piece of the puzzle.

Coronado Brewing Company With sales up 60% year-to-date just in San Diego alone, Coronado Brewing Company is projecting big numbers for 2012 and beyond. Their company-wide brewing capacity, including the 10-barrel brewhouse with thirteen 20-barrel and three 10-barrel fermentors on the Coronado peninsula will immediately double to 16,000 barrels once


all systems are a go at their new Bay Park digs, a facility which has the potential to help Coronado break the 50,000 barrel barrier. Main goals for the company include satisfying their existing markets, making a big push into Northern California starting in April, and unveiling new labels and packaging in the coming months.

Green Flash Brewing Co. Green Flash Brewing Company is currently operating at a pace of 35 - 40,000 barrels per year; that’s up from the 23,000 barrels produced in 2011, five months of which were in the new Mira Mesa Facility. The second cellar expansion, which is expected to have fermentors and bright tanks installed by September, will increase capacity to 70,000 barrels, allowing for an expected 2012 production of 45,000 barrels; for 2013, 60,000 barrels are expected. Green Flash can continue to increase cellar space until reaching brew house capacity: about 100,000 barrels. Get a view of it all from the 4,000 square foot tasting room, and swing by on May 5 for the inaugural 5K Beer Run/Walk supporting Access Youth Academy.

Stone Brewing Co. Lots of big projects are underway at Stone Brewing Co. in Escondido, including an ongoing kitchen revamp that will nearly double the space to 2,600 square feet; the brewery will break ground on this project soon at the “Stone Packaging Hall” facility directly south of the current space. The arrival of an identical second brewhouse also takes place there this summer. Construction on additional parking across the street will also start soon, and on the horizon, a hotel, event space and new offices that are still in the planning stages. Stone Brewing World Bistro & Gardens – Liberty Station has been pushed back to a late 2012 opening, and we’re all still waiting to hear which city in Europe the brewing behemoth will land for its international brewing endeavor.

Hess Brewing Company Exciting changes are coming for Hess Brewing, one of San Diego’s first nano-breweries. Firstly, it won’t be nano for much longer; their rumored North Park expansion has been whispered about

boom town

Above: AleSmith head brewer Ryan Crisp works on the grain silos. Below: Ballast Point rocking on St. Patrick’s Day, Coronado’s Rick Chapman takes in the view, New English’s Simon Lacey (center) celebrates soft opening day.

for months before its application to sell alcohol was finally posted at 3812 Grim Avenue-- just two blocks east of 30th Street and University Avenue in North Park. Hess Brewing contacted West Coaster with more details on the location, the basement of which will contribute to a unique environment: patrons will enter on the street level and cross over the brew house on a 50-foot skybridge leading to the nearly 3,000 square foot tasting room, which will also house a canning line. The 30-barrel brew house will pump out an estimated 3,000 barrels in the first year, a major increase from the 1.6 barrel system that will remain operational in Miramar. Projected opening: August 2012.

New English Brewing Co.

Karl Strauss Brewing Company

Founded in 2008, New English Brewing Company has recently expanded into Sorrento Valley, complete with a new brewery and tasting room. This new location allows for increased production with a 3-4 barrel brewhouse and two 7-barrel fermentation tanks. Coming soon are two 15-barrel fermentors, and with an additional two coming by the end of 2012, New English’s total capacity will be approximately 1,900 barrels/ year. As of April, owner and brewmaster Simon Lacey is brewing in both Sorrento Valley and a shared space with Coronado and the now-defunct 5 Points in the old Mission Brewery building.

Ballast Point Brewing & Spirits

AleSmith Brewing Company

San Diego’s oldest operating craft brewery is poised for big growth in the coming years thanks to several key factors. First, the Pacific Beach brewing facility is set for a 31% increase in capacity from 2011 with the addition of four 240barrel JV Northwest fermentors, a new Italian keg machine (and more kegs), plus a new driveway and loading dock; during construction, the brewery will also be renovated for public tours, beer-to-go sales and more. With PB’s increased production, the southern California company will finally distribute to Northern California for the first time this summer. Also on tap for Karl Strauss is the company’s seventh brewery restaurant, projected to open this July in San Diego’s 4S Ranch community, with a 7-barrel brew house and modern brewery-loft vibe.

In addition to adding a 27 foot maple butcher block bar to the newly expanded tasting room, Ballast Point is set to put in a completely new tap system and cold box in the very near future, and that’s just the front of the house; in back, concrete’s been poured as the canvas for new 200-barrel fermentors. In total, the company is looking to double its annual brewing capacity to 60,000 barrels over the course of 2012. Such is their rate of growth that, having won the Small Brewing Company of the Year Award at the World Beer Cup in 2010, they’ve now moved up like a fighter in weight class to the Mid-Size Brewing Company category for this May’s big event in San Diego.

Miramar’s AleSmith Brewing Company is set to double their production in 2012 for an estimated total of 9,000 barrels of beer. In 2013, 15,000 barrels are expected. To help facilitate this, two massive new grain silos were added in late February, each 60 feet tall and capable of holding 70,000 lbs of grain. Also, three new 90-barrel fermentors for starters are scheduled to arriving in the coming months. The renovation of the tasting room has also been completed, with a grand opening on February 25 hosting a packed house. Barrels actively aging beer line the south wall, and two beer engines installed in the beautiful L-shaped mahogany bar serve up specialties.

These are by no means all the breweries that are expanding in San Diego. Mission Brewery is making big changes, which you can read about in Barbara Harnish’s profile in last month’s “Ladies of Local Beer Issue” and Pizza Port is adding a fifth location in Carlsbad as reported in the “’12 in 2012” feature in the February issue; read those online at westcoastersd.com/editorial. Alpine Beer Company is currently looking for investors for their expansion; read more info on that by searching “Alpine Beer Company” at westcoastersd.com. Do you know of other breweries adding tanks and increasing capacity? Let us know so we can write about them. E-mail ryan@westcoastersd.com so your favorite brewery can get some ink.

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Into the Brew

It Really is in the Water

Delving into the role water plays in brewing By Sam Tierney

S Photo: Kayla Coleman Sam Tierney is a graduate of the Siebel Institute and Doemens Academy 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.


ipping a pint of one of your favorite beers, it’s easy to appreciate the hop and malt flavors. Maybe you even note the fruity or spicy character from a distinct yeast strain, or the bracing acidity from a long secondary fermentation in barrels with lactic acid bacteria. But you probably aren’t thinking about the sulfate ions in the water accentuating the in-yourface hop bitterness of your IPA, or soft water facilitating the pale color and delicate bitterness in your glass of pilsner. Water is often overlooked, but it’s the most abundant ingredient in beer and plays an important role in determining its flavor. Despite its importance in the brewing process, water’s effect on beer was poorly understood until the 19th century — but brewers by that time did know that water in certain areas was better for making certain types of beer. In fact, the classic beer styles we know today are due in large part to the water profiles in the cities that made the styles famous. Styles like pilsner, dunkel, export lager, porter, and pale ale became prominent in certain areas because of the local water chemistry and how it affected the brewing process and its end flavor. Once upon a time, it was considered preposterous to brew a porter without Thames water in London. Luckily, things have changed. European brewers traditionally used well water, but most breweries today (and nearly all in the U.S.) use their municipal water source, which can be a problem because of chlorine. If it is not removed, chlorine reacts with other ingredients in the beer and causes off-flavors. The most common way to remove chlorine is to run brewing water through an activated carbon filter — kind of like your tap water filters at home. Homebrewers sometimes use campden tablets or simply boil their water before letting it cool to the right temperature for the mash. That might already sound like a lot of work, but removing chlorine is just the first step of preparing water for beer. A brewery still needs to consider the various minerals dissolved in the water, or its “hardness.” Hard water has a high mineral content while soft water has a lower one. Breaking things down further, temporary hardness is due to calcium and magnesium carbonates, and can be removed by boiling water. Permanent hardness is due to calcium and magnesium sulfates and can only be removed by reverse osmosis. Since boiling brewing water is not economical for a brewery, reverse osmosis (RO) is the most common way to deal with reducing hardness. Reverse osmosis plants are expensive to purchase and maintain and are typically only used by larger breweries or those using exceptionally unfavorable water hardness levels. This treatment produces water that is virtually free of ions—a blank canvas on which any water chemistry profile can then be constructed. In many areas, the local water is soft-to-moderately hard and suitable for brewing a wide range of beers as is. For breweries that do soften their water, there are a couple of approaches. Some, like Stone Brewing Company, run a portion of their brewing water through reverse osmosis and then blend it back in with water that has only been carbon filtered. This gives them a moderately hard water profile that suits the generally hoppy beers that they brew. Societe Brewing is constructing a reverse osmosis plant for their soon to open brewery as well. They plan on blending back just enough carbon-filtered water to reduce the reactivity of the RO water, which can be corrosive to stainless steel. When using this approach, it is necessary to add mineral salts

Water is an often overlooked, yet vitally important ingredient in beer back to the water in the mash. This gives beers in which the high percentage of dark you the freedom to optimize mineral levels roasted malts lend their own acidifying for specific beer recipes, or to replicate power to the mash. Munich, London, and the water profile of a specific area or well. Dublin all have higher carbonate levels in Brasserie d’Orval in Belgium, brewer of their water, which promoted the brewing of my favorite beer of the same name, used dark beers like dunkel lagers and porters. to have a well on the site of the abbey, but The water in San Diego varies deit is no longer a viable source of brewing pending on the area, but it generally has a water. They now use municipal water run higher amount of sulphate than chloride, through reverse osmosis, to which they add which might help explain why hop-forward salts to achieve the same water chemistry beers have come to prominence in the as the original well. Breweries that do not area. Calcium is not particularly high, but soften their water will also often add some high enough to make good beers without salts to make up for deficiencies in certain any additions. The water also has higher minerals. levels of carbonates, so brewing delicate, But what mineral levels are desirable pale beers like blond ales and pilsners can and how do they affect the flavors of your be somewhat difficult. On the homebrew beer? Warning: if chemistry is a foreign scale, purchasing RO water from the store language to you, this may sound a bit like and blending with tap water or adding salts gibberish. The most important mineral is an easy way to get around this problem to the brewing process is calcium, which if you want to improve these types of beer. is critical for achieving a correct lowerIf you are curious about your specific water ing (acidifying) of pH in the mash to the profile, the info is available online. optimal range of about 5.1-5.5. When pH is How much water does a brewery use? out of the optimal range, enzymatic activObviously, the more beer you are brewity suffers and tannins can be excessively ing, the more water you need, but many extracted, leading to less efficient converfactors affect total water consumption. The sion of malt sugars and harsher flavors in typical range for water consumption in a the finished beer. Calcium is also important brewery is 5-12 pints of water for every for yeast flocculation, and break formapint of beer produced. You have to account tion, which both lead to clearer beer. The for the amount of water absorbed in the high calcium levels in Burton On Trent, grain from the mash, the amount boiled UK for example allowed the pioneering off, and the amount lost while moving the development of clearer pale ales in the 19th wort and then beer from the kettle to the century. fermentor and finally into bottles or kegs. Calcium is often added in the form On top of this, most water is actually used of calcium sulfate (gypsum) or calcium for cleaning and other areas of brewery chloride. Sulfate accentuates bitterness and operation, and not in the actual beer itself. is key to making good, hoppy pale ales. The amount of water varies so widely In the 19th century, brewers discovered because larger breweries typically use less that high levels of calcium and sulfate water per beer due to economies of scale were key to the successful hoppy pale and expensive equipment that allows them ales from Burton, and gypsum became a to recycle and conserve water. Stone, for very common addition to brewing water example, recycles some of its waste water for pale ales. Still, brewers today often from the brewery and treats it so that is add gypsum when brewing IPAs and other can be recycled as cleaning water. It’s also hoppy beers. Chloride adds roundness and common to recycle the water used in the fullness to malt character, and is desirable heat exchanger to cool wort from boiling to in higher levels for malty beers. The two fermentation temperature. This water, hot minerals balance each other to some extent, from absorbing the heat of the wort, is then and favoring one over the other will either used for mashing and sparging the next accentuate hop or malt character in a beer. batch of beer. As technology improves, Sodium also adds fullness, but can quickly breweries are able to use less and less become overbearing in higher levels. water to make beer. Magnesium acts similarly to calcium but The next time you have a beer, stop to a lesser degree and becomes detrimental for a moment and consider the impact of to flavor in higher levels, so is not added water. From the historical rises of pilsner as frequently as calcium. Carbonates work and porter, to the modern double IPAs of against calcium and have a strong ability San Diego, water has been an ever present to counter this drop in pH, which is why partner, and sometimes nemesis to brewers high-carbonate water is almost never good the world over. for brewing, except in the case of very dark

One, Two, Three, Floor

Established flooring company Life Deck provides firm footing for many beer businesses By Ryan Lamb


elebrating 30 years of business in 2012, San Diego’s Life Deck Coating Installations has been providing local beer establishments with flooring solutions through a variety of different materials and options. El Cajon Brewing Company’s brew house floor, for example, is sealed with a hybrid epoxy that’s accentuated by ceiling-faceted mirrors. Project Manager Todd Seaboch is a native San Diegan who obviously likes a good IPA, IIPA or hoppy pale ale. He estimates that 30% of his time is spent on beer-related jobs; Life Deck has worked with Stone Brewing World Bistro & Gardens in Escondido as well as the South Park Company Store, Sublime Ale House, Karl Strauss La Jolla and Carlsbad, Pizza Port Ocean Beach, Manzanita Brewing Company, and the upcoming Societe Brewing Co., just to name a few spots. Some of these locations were looking for decorative concrete, one of Seaboch’s specialties, while others required waterproofing or a stronger urethane cement to combat the thermal shock and caustic chemicals that threaten brewery floors.

(L-r): El Cajon Brewing Co., US University in Chula Vista, Stone Company Store - South Park. Photos courtesy of Life Deck

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Going Pro

Local homebrewer now at the helm of East Village brewpub By Jeff Hammett

W Jeff Hammett first noticed craft beer early in college when a friend introduced him to Stone Brewing Co.’s Pale Ale. After graduating from UCSD with a degree in Philoso­ phy, he moved to Santa Cruz where he frequented Santa Cruz Mountain Brewing and Seabright Brewery. Jeff would journey up to San Francisco to visit Magnolia and Toronado every chance he got. He started blogging about beer in early 2009 while living in Durango, Colorado. For a town of only 20,000 people, Durango boasts an impressive four breweries. Jeff quickly became a part of the brewing scene, and in January 2010 was invited to work with Ska Brewing Co.’s Head Brewer Thomas Larsen to formulate a recipe and brew on Ska’s pilot system. In addition to his love of craft beer, Mr. Hammett is an avid cyclist and can be seen riding on the road or trails most weekends.


hen I found out last year that Scot Blair (of Hamilton’s Tavern, Small Bar and Eleven) was opening a new bar and restaurant in the East Village I was definitely interested in checking it out, but it wasn’t until I heard that they would be brewing on premises as well and that local homebrewer Derek Freese would be at the helm that I got really excited. Monkey Paw is technically a brewpub, but to me it doesn’t feel like an ordinary brewpub, and Freese describes it perfectly as “a brewery and a pub with a symbiotic relationship. The brewery relies heavily on the pub as an avenue to get our product out there, and we obviously use the pub to showcase the beer as well, but the brewery also takes on a lot of functions of a typical production facility.” Freese started homebrewing about six years ago and the way he describes his start seems to be a common one amongst homebrewers: “I was pretty into beer already, and I had never thought about making it myself.” A few years into his homebrewing hobby in 2009 Freese won a scholarship to the World Brewing Academy’s Concise Course in Brewing Technology, held at the Siebel Institute in Chicago, Illinois. Shortly after that he helped found the local homebrew club CHUG so that he could enter a beer in a club-only competition. On the road from hopeful homebrewer to pro Freese also taught homebrewing classes at North Park’s Home Brews and Gardens for a few months last year. I had run into Freese at various bars and beer events around town, but it was at the National Homebrewers Conference which took place last June that I first got to try some of his beer, which definitely stood out among the many beers being tasted that week. A lot of homebrewers have aspirations of going pro and just a few months later he would start at Monkey Paw and his first professional brewing gig. Monkey Paw’s has a five barrel Premier Stainless brewing system with five ten barrel fermenters, which is a bit of a step up from any homebrew setup. Going from five, ten or fifteen gallon batches at home to five barrels (155 gallons) can be tricky, but Freese hasn’t run into many problems, “The brew days are very similar to what

Derek Freese previously worked at Home Brews and Gardens in North Park (pictured top left, brewing, and lower left, teaching a brew class at HB&G). Currently, he’s the brewer for Monkey Paw Pub & Brewery (pictured right).

you would do at home with an advanced brewing system, although there’s a lot more cleaning. The recipes scale fairly easily, but there’s a lot of hop utilization changes that you have to consider.” When asked if there was anything about the bigger, more advanced brewing system that surprised him at first Freese noted some of the conveniences you don’t get at home, “Pieces of equipment like mash hydrators and pumps make your day much nicer.” That’s not to say there haven’t been any problems familiarizing himself with the new brewing system, “I’d say overall the transition has been reasonably smooth. I’ve had two beers come out a little hoppier than I wanted on the first batch, but by batch two or three, I’ve felt much more comfortable.” And when questions do arise in the brewing process, there’s no shortage of folks to turn to in San Diego, “As far as process goes, I rely heavily on the people I know in town who are amazing brewers. Colby Chandler, Chuck Silva, Bill Batten, Matt Navarre, and a few others have really been great at detailing process concerns for me. I’d still be stuck in a few places if it weren’t for them.” Freese has been cranking out beers at Monkey Paw, close to a dozen different styles since they started brewing in November, 2011. But despite being busy with his own recipes, he and Monkey Paw haven’t forgotten their homebrewing roots. In February they held their first homebrew contest which received 55 entries, the caliber of which were so good they couldn’t narrow it down to just one winner. Ashton and Beth Ivey are scheduled to brew their Sister Nico’s Habit (described as a pale dubbel) with Freese at Monkey Paw in April, while Eric Hall will be invited down to brew his Blood Sorachi Saison (with blood oranges,

ginger, and honey) in late May or early June to coincide with the end of blood orange season. Most recently Monkey Paw welcomed Stone Brewing Co. Lead Brewer Jeremy Moynier down to collaborate on a new beer. Together Moynier and Freese brewed a black lager on the five barrel system, “I’ve never brewed one before, but I’ve liked the few that I’ve gotten to try. I thought it’d be fun, especially since it’s not a style we do at Stone” Moynier said. The as-of-yet-named black lager should be on tap at Monkey Paw soon. When I stopped in recently Monkey Paw had four of their house made beers on tap, Pineapple Express XPA, Sweet Georgia Brown, Oatmeal Pale Ale and The Downs Family Irish Stout with at least five more beers listed on the board as coming in the next few weeks. I’ve been hearing good things about Rich Man’s IIPA, the first batch didn’t stick around long at all, but a second batch is scheduled for late March. I asked Freese if he had any advice for other local homebrewers hoping to make the jump to professional brewing, “[It’s] more about willingness to help and enthusiasm than education. Having a degree in fermentation sciences would obviously be an advantage in the long run, but helping out in a local brewery can be all it takes to get your foot in the door,” Freese says. “I think it just comes down to making the right friends and being persistent.” Aside from West Coaster, Jeff also writes for San Diego Beer Blog at sandiegobeerblog.com, and you can follow him on twitter @SDBeer

White Labs

Homebrew to Table Continued from Page 1

A flight of red ales in the brand new White Labs tasting room

flavor by-products are more examples of what can be done at the facility. The tasting room should be a great resource for brewers, beer judges and Cicerones wanting to learn more about yeast — or, it could be a fun stop for casual craft beer fans curious about how yeast af-

fects all aspects of beer. Current tasting room hours are Thursday and Friday 4 to 8 p.m. and Saturday noon to 8 p.m. with the promise of expanded hours in June. Tours of the facility are available during tasting room hours at 5:30 p.m.

White Labs Yeast Seminar On March 24, White Labs held its first yeast seminar in their new building on Candida Street (Candida, coincidentally, is the name for a genus of yeast.) Here at the new digs, thirty homebrewers and professional brewers from Southern California gathered to learn about yeast metabolism basics, fermentation control, and to test their skills and knowledge in a hands-on laboratory environment, counting yeast cells and identifying “bugs” such as Brettanomyces. Several attendees were surprised to learn that yeast is female, and that many brewers in Europe perform “top-cropping” to harvest viable yeast cells more selectively and earlier in fermentation. Another, more advanced seminar for professional brewers is scheduled for May 1, the day before the Craft Brewers Conference begins in San Diego.

to use this method for bran muffins or anything else where you want a bit of chewy graininess. Another trick is to grind the grain in a food processor. This consistency works best for cakes and smoother confections. For my blood orange upside down cake I used this method, making the entire cake in the food processor. It turns out moist, tender, and with a nutty flavor from the grains. It’s topped with bright blood oranges, providing a sweet-tart contrast in the cake. I chose blood oranges because of California’s bountiful citrus season, and because they’re beautiful. But, this cake is very adaptable and would work well with pears in the fall or berries in the summer.

A slice of blood orange upside down cake, made with spent grain: Photo: Brian Trout

Continued from Page 1

Blood Orange Upside Down Cake Makes one 9” cake, 8-10 servings Topping 3 Tbs (1½ oz) unsalted butter, in a few pieces ¼ cup (1¾ oz) light brown sugar ¼ cup(1¾ oz) granulated sugar

1½ lbs blood oranges (about 5 medium) Cake ½ packed cup spent grains (3½ oz) ¼ cup slivered blanched almonds 2 /3 cup granulated sugar

Make the topping: Position a rack in the center of your oven and preheat to 350º. As the oven preheats, place the butter in a 9” round cake pan and put it in the oven to melt. Sprinkle the sugars evenly over the butter and return the pan to the oven for about 5 minutes until the sugar is moistened and distributed evenly over the bottom of the pan. Meanwhile, use a sharp paring knife to slice the top and bottom from the blood oranges. Place cut-side down, and following the curve of the orange, cut away the peel and white pith. Slice the orange cross-wise into 1/2” thin rounds. Repeat with the remaining oranges. Lay the orange rounds over the buttery sugar in a single layer using the biggest pieces for the outer ring and filling in the center with the smaller pieces. Set aside while you make the cake batter. Cake batter: Put almonds, spent grains, and sugar into your food processor. Process for 30 seconds then stop and scrape down sides. Repeat 2-3 times until it is a smooth paste. Add the cubes of butter, zest, ginger, juice and vanilla extract. Process until the batter is smooth and fluffy, scraping down the sides as necessary. Add the eggs one at a time, processing a bit before the next addition. Add half the flour mixture and pulse the machine

½ cup (1 stick or 4 oz) unsalted butter, softened and cut into pieces ½ tsp ground cardamom 1 Tbs fresh ginger grated 1 Tbs blood orange zest (zest of 1 or 2

oranges) 1 Tbs blood orange juice 1 cup all purpose flour 1 ½ tsp baking powder ¼ tsp table salt 1 tsp vanilla extract ¼ cup milk

a few times, then add half the milk and pulse, then repeat with the rest of the dry ingredients, pulsing just until the dry ingredients are incorporated. Do not overmix. You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and without over-beating. Dollop the batter over the orange slices and spread it evenly. Bake the cake until a toothpick inserted in the center comes out clean, 35-45 minutes. Let the cake cool for 10 minutes. (Note: If the cake gets too cool, the orange caramel may stick the pan. If this happens, simply return the cake to a hot oven for 5 minutes so that it loosens up.) Loosen the edges of the cake with a thin knife or offset spatula and invert a large plate over the top of the cake. Wearing oven mitts, grasp the cake and plate together and flip them both over. Rap the plate on the counter a few times to dislodge, then remove the cake pan. Let cool to room temperature, about 1 hour – the cake is still baking from residual heat, so try to resist the urge to cut into it too soon. For the cleanest slices, use a serrated bread knife to gently saw through the orange slices, which can be a bit messy. Serve slices with whipped cream. The cake is best served shortly after cooling, but will keep for up to 3 days at room temperature.

Camera Ready

New book documenting San Diego beer and food coming soon By Ryan Lamb


ocal publishing company Chefs Press is back to work on a new project that will highlight beer-inspired food recipes from a myriad of local chefs, brewers, and otherwise interesting personalities. The format of the book will likely be similar to San Diego’s Top Brewers, which has been a hit across the brewing industry, thanks to its beer-infused recipes and detailed information on local breweries, bars and other resources. Check out the Chefs Press website to “Have a Beer with the Brewers” that are featured, and keep in mind that if you purchase a copy of the book through the San Diego Brewers Guild website, $5 goes straight back to the guild. The new project, still unnamed, will have a section on beer and cheese, as well as a guide to creating your very own beer dinner at home. The expected release date is slated for SDBW 2012.






1. Photographer Michael Pawlenty sets down his camera to adjust the lights at Urban Solace, with Chef Matt Gordon’s stout-braised pork belly with roasted potatoes and beet slaw waiting for its close-up 2. Chefs Press President & CEO Bruce Glassman interviews Chef Matt Gordon for the book 3. Ballast Point Brewmaster and Head Distiller Yuseff Cherney strikes an unconventional pose for Michael and Bruce; his goulash recipe will be in the book 4. Pawlenty photographs Grantville Gold-battered fish tacos with chipotle lime slaw, courtesy of San Diego Brewing Co. General Manager Karen Bernauer 5. Ballast Point’s Jack and Jennifer White pose for the camera; their recipe for beer cheese made with Sculpin IPA will feature in the book 6. Local Habit’s Chef Nick Brune created a Stone Cali-Belgique IPA-braised pork shoulder with fennel and orange for Chefs Press 7. SDBC GM Karen Bernauer awaits her time in the spotlight 8. Chef Nick Brune gets his portrait taken at Local Habit





Interview with Ken Schmidt By Nickie Peña


n March, Ken Schmidt took home his second win at the Stone March Madness Homebrew Competition & American Homebrewers Association Rally. The main prize for the competition is that his recipe will be the basis of a collaboration brew made and bottled at Stone Brewing Co. in the coming months. Following Schmidt’s accomplishment, I had the opportunity to learn more about this award-winning homebrewer, and enjoy the winning beer — Pillow Mint at the Ritz Chocolate Imperial Stout. This Q & A interview with Ken Schmidt will help you understand the creative mind behind the tasty beer.

Ken Schmidt, holding a bottle of his Pillow Mint at the Ritz Chocolate Imperial Stout

You seem to create a lot of Hawaiian-inspired beers. Did you grow up on the islands?
 No, I actually grew up in Colorado Springs, Colorado. The only brewery I ever visited then was Coors. Even when I was kid, I started saving money to visit Hawaii. After my 50th trip, I stopped keeping count. How did you get started as a homebrewer? What was the first beer you brewed?
 I made my first batch in 1966. It was just a Pale Ale. However, homebrewing was not legal until 12 years later. Because of that, there weren’t any specialty supply stores like we have now. Blue Ribbon Malt Extract with hop flavor was the only ingredient you could get at a grocery store. Overall, the ingredients were horrible, and it turned out to be such a terrible beer. I didn’t try again for several years, and it definitely got better. What inspires you to create your brews and add unique ingredients?
 My biggest inspiration are my lovely islands (Hawaii) that I visit so much. Aloha Plenty is now a series I created that represents all the things I love about the islands. The beers in the series are Pele’s Breath, Sunset Beach and Black Sand Beaches. Pele is the Hawaiian Goddess of Fire, and the beer is a hot-spicy German wheat. I am the most proud of Aloha Plenty (2009 Stone Homebrew Competition winner). caption caption caption caption caption It’s like the beer is alive. Any residuals left in a glass smell amazing the following day. I’m not even a coffee drinker, but Kona Coffee tasted great when I had it for the first time. That, macadamia nuts and other ingredients in the beer brought to the senses all the things that remind me of Hawaii. Aloha Plenty did what I wanted and more. What do you consider your “go-to beer” and “go-to brewery”?
 I can’t say I have a “go-to beer.” It really depends on the mood. When I drink beer, I usually enjoy the first one pretty quick, and just take my time with the rest. The Lost Abbey would definitely be my “go-to brewery.” I like their Belgians and barrel-aged stuff. Their sour projects are great, too. Tomme and his crew put a lot of craft, creativity and uniqueness into their brewery. The best part is the smaller and more intimate environment in their tasting room. So, about how many of those fancy Hawaiian shirts do you own?
 It’s probably about 100-150 shirts. A Hawaiian shirt, short-shorts and sandals are the only things I really need to dress up. What advice do you have for the readers of West Coaster that are into homebrewing?
 The best thing you can do is hook up with a beer club. There are so many, and I definitely encourage doing some research to find the right one. Some of the clubs are great for people that would like to learn more about the science aspect of brewing, while others are perfect for people who are just trying to party. Regardless, the right beer club will really benefit you. There is a lot of information to share, and it’s a great way to find good and inexpensive brewing equipment. Which beer clubs are you involved with? I’m involved with Society of Barley Engineers, Barley Literates, Home on the Grain and QUAFF. Although I stopped going to meetings with QUAFF and Home on the Grain, I am still an active member. I know there are still various clubs that are growing throughout San Diego County. Society of Barley Engineers meets in the Stone Brewing World Bistro & Gardens upstairs Mezzanine, and there are others that get together in the upstairs of Holiday Wine Cellar. It’s best to just find out when meetings are being held, show up and find out if that type of club resonates best with what you’re looking for. Being a part of a club is a great way for beginners to get feedback on their brews, and explore different areas of information regarding beer. I also recommend checking out Hydrobrew in Oceanside; Lars Gilman and his staff are very knowledgeable about supplies, brewing and beer clubs. Editor’s Note: In the interest of full disclosure, in addition to interning for West Coaster, Nickie Peña also works for Stone Brewing Co.

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Two local companies produce beer-centric glass art Liquid Glass Co.

BottleHood installed at the El Cajon bar. Local bars including Churchill’s Pub & Grille (50 handles) and Breakwater Brewing Co. (12 handles) would follow, as well as numerous home kegerators. Coming up on Mother’s Day weekend May 12 and 13, Hosterman and McStocker will give you the opportunity to check out their process with an open house from 10 a.m. - 5 p.m., complete with live demos, catered food and

The molten-hot beginning of a tap handle


lass artists Greg Hosterman and Dan McStocker both studied under longtime instructor Garry Cohen at Palomar College, and they now ply their trade in a spacious private studio in Ramona. Their first commissioned tap handles came by request of Barbara Harnish, who was working in the accounting department of Stone Brewing Co. before helping get Main Tap Tavern up and running. She’d seen the work of McStocker, a Stone sales rep, and wondered if it was possible to create custom glass tap handles. McStocker and Hosterman got to work, and soon twenty-four of their handles were

Recycled bottles see new life as glassware from BottleHood

S Liquid Glass Co.’s Greg Hosterman stretches the glass before it goes in the kiln

Liquid Glass Co.’s finished product can be seen locally at Main Tap Tavern (top), Churchill’s Bar and Grille in San Marcos (bottom), and Breakwater Brewing Co.


beverages, and glass artwork for sale. “We throw these parties twice a year, and they’re a hit every time,” says McStocker. “The people who join us really get into it.” If you can’t make it then, see their works at the Encinitas Street Fair April 28 and 29, or at the Carlsbad Street Fair May 6. Visit liquidglassco. com for more information.

tarted back in 2010 here in San Diego, BottleHood is giving a whole new meaning to recycled glassware. Taking bottles from local restaurants, bars, homes, & breweries BottleHood’s craftsman transform them into tumblers, glasses, vases, pendant beads & light fixtures. Bottles whose lives would normally end once their delicious liquid was emptied now have a second chance at life by heading back into the homes & businesses of communities across San Diego repurposed & reusable. Having just moved into a new 10,000 sq ft facility in El Cajon, they now have the capacity to produce 500-1000 products a day, 4x as much as their previous facility. Pair that with the brewery partnerships they currently have with Rogue, Left Coast, and New Belgium with more on the way & you have tens of thousands of bottles staying out of landfills & seeing new & awesome life. So by now you must be wondering where you can pick up some of these awesome repurposed bottles? Well first and foremost there’s Bottlehood’s website: www.bottlehood.com, but they’re also carried in stores across San Diego County, such as Bottlecraft in Little Italy & Make Good in South Park. Plus they’re at local farmer’s markets every week:

San Clemente Village Art Fair • Every First Sunday of the Month from 9am to 2pm Little Italy Mercato • Every Saturday from 9am to 1:30pm Hillcrest Farmers Market • Every other Sunday from 9am to 2pm Other upcoming events you can check them out at are: EarthFair, Balboa Park • Sunday, April 22, 10am to 5pm Encinitas Street Faire • Saturday and Sunday, April 28-29, 9am to 5pm Carlsbad Village Street Faire • Sunday, May 6, 8am to 5pm

Various BottleHood products on display at GABF

Coming Together: Societe Brewing Co.


ne of San Diego’s most anticipated, soon-to-open brewing operations, Societe Brewing Company, just got a delivery of brewing equipment on March 14. It included a custom-built JV Northwest 20-barrel, 2-vessel brew house, two 20-barrel fermentors, two 40-barrel fermentors, two 40barrel bright tanks, a 60-barrel hot-liquor tank, and a 60-barrel cold-liquor tank. Founders Travis Smith and Doug Constantiner (pictured lower right, posing left to right) tell West Coaster that they’re hoping to be open, with two beers on tap, in time for the Craft Brewers Conference / World Beer Cup this May.

Guest Tap: Building a Brewery By Jacob McKean


’m starting a brewery in San Diego. A fantastically original idea, I know. Almost everyone in the craft beer community has, at least in passing, thought about opening a brewery. Two drinks in, you’ll look deep into the depths of that third beer — which you may have even brewed yourself — and think, “Being a hamster breeder/working at an adult bookstore/selling bundles of white sage is a drag. And this beer is not a drag. I bet owning a brewery would also not be a drag.” Light headed from the CO2 you’ve been inhaling during this moment of reflection, you start hallucinating about how you might actually end up owning and running a brewery, and quickly realize that helping populate the world’s hamster cages, or whatever it is that you do, isn’t so bad after all. In my former life, this sequence played out many times. And each time I would beat it down with perfectly reasonable logic: starting a brewery takes more money than I have; it’s a tremendous amount of work; it involves lots of things I’m not excited about. And, if you succeed at getting the thing off the ground, you’re then left with a brewery to run, which is a tremendous responsibility and far, far from an ace in the hole, even in these boom times for the industry. But eventually, after two years of working at someone else’s brewery, I stopped discouraging myself and just admitted that it was what I wanted to do, despite all the bullshit necessary to make it happen. Since that time, I’ve left my job at Stone Brewing Co., a leap of faith that still makes me queasy to think about, and started the ball rolling on raising the money I’ll need. As you can imagine, raising this kind of money is no small matter. Unlike the dotcom businesses all the smart, rich people start, breweries require gads of start-up capital for things like stainless steel tanks and a space to put them. When you start adding in everything it takes to fill those

tanks with beer, you quickly reach deep into six-figure territory and beyond, depending on how big you want to go. Granted, there are some ways around this, some nobler than others, in my estimation. One route is to start a glorified homebrewing operation called a nanobrewery, and sell most of the beer directly to the public out of a quasi-bar/loading dock. I have great respect for the people who go this route because it requires a crap-load of work and offers virtually no promise of profits. You must seriously love making beer frequently to do this, and hold out great hope that you will one day be able to scale-up. Another option is contract brewing, which I frown upon in general. There’s no denying that some great breweries have started as contracted brands, but far more common is the unfortunate site I saw recently on a shelf in San Diego: two different brands sporting big flashy “Local” tags which are in fact brewed thousands of miles away. This does not sit right with me, and I certainly couldn’t pursue that strategy for my own brewery. So the only option for me is to raise a boat-load of money, buy a brewing system, lease a space, hire brewers, and make the beer here in my adopted hometown. So far that has resulted in my lawyer being added to my phone’s ‘Favorites’ list, and not a great deal more. That’s not really true. I’ve gotten the ball rolling on package design, I’ve started chatting with a potential brewer I’m really excited about, I’ve looked at a handful of buildings, I’ve brewed beer, I’ve done accounting, I’ve trademarked stuff, read and re-read a million legal documents, and on and on, but it feels remarkably abstract at this point. Modern Times Beer doesn’t really exist yet. As it comes into being, I’ll keep you up to date on how it’s going. With any luck, it’ll be more ‘vicarious thrill’ than ‘schadenfreude’ for West Coaster readers.

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102. The Ruby Room

www.RubyRoomSD.com 1946 Fern St. | 619.299.7372

103. The Shores Restaurant


www.98BottlesSD.com 2400 Kettner Blvd. | 619.255.7885

2. Alchemy San Diego

www.AlchemySanDiego.com 1503 30th St. | 619.255.0616

3. Ape Hangers

www.ApeHangersGrill.com 1706 South Coast Hwy. | 760.439.8700

4. Bangin’ Burgers

www.Bangin-Burgers.com 7070 Miramar Rd. | 858.578.8000

5. Bar Eleven

www.ElevenSanDiego.com 3519 El Cajon Blvd. | 619.450.4292

6. Bare Back Grill

www.BareBackGrill.com 624 E St. | 619.237.9990

7. Bare Back Grill

www.BareBackGrill.com 4640 Mission Blvd. | 858.274.7117

8. Basic

www.BarBasic.com 410 10th Ave. | 619.531.8869

9. Beaumont’s Eatery

www.BeaumontsEatery.com 5662 La Jolla Blvd. | 858.459.0474

10. Bergie’s Pub

www.BergiesPub.net 2244 San Diego Ave. | 619.501.3337

11. Bourbon Street Bar & Grill www.BourbonStreetSD.com 4612 Park Blvd. | 619.291.0173

12. Bruski House Burgers & Beer

www.BruskiHouse.com 9844 Hibert St. Ste. G10 | 858.530.2739

13. Bub’s @ The Ball Park www.BubsSanDiego.com 715 J St. | 619.546.0815

14. California Kebab

www.Cali-Kebab.com 5157 College Ave. | 619.582.5222

15. Cheba Hut

www.ChebaHut.com 6364 El Cajon Blvd. | 619.269.1111

16. Churchill’s Pub and Grille

www.ChurchillsPub.us 887 W San Marcos Blvd. | 760.471.8773

17. Ciro’s Pizzeria & Beerhouse www.CirosSD.com 967 Garnet Ave. | 619.696.0405

18. Coaster Saloon

www.CoasterSaloon.com 744 Ventura Pl. | 858.488.4438

19. Company Pub and Kitchen www.CompanyPubAndKitchen.com 13670 Poway Rd. | 858.668.3365

20. Cool Hand Luke’s

www.CoolHandLukes.com 110 Knoll Rd. | 760.752.3152

21. Counterpoint

www.CounterpointSD.com 830 25th St. | 619.564.6722

22. Craft & Commerce

www.Craft-Commerce.com 675 W Beech St. | 619.269.2202

23. Cueva Bar

www.CuevaBar.com 2123 Adams Ave. | 619.269.6612

24. Downtown Johnny Brown’s www.DowntownJohnnyBrowns.com 1220 3rd Ave. | 619.232.8414

25. Eastbound Bar & Grill

Find us on Facebook! 10053 Maine Ave. | 619.334.2566

26. El Take It Easy

www.ElTakeItEasy.com 3926 30th St. | 619.291.1859

27. Encinitas Ale House

www.encinitasalehouse.com 1044 S Coast Hwy 101 | 760.943.7180

28. Farm House Cafe

www.FarmHouseCafeSD.com 2121 Adams Ave. | 619.269.9662

29. Firefly @ The Dana

www.TheDana.com 1710 W Mission Bay Dr. | 619.225.2125

30. Hamilton’s Tavern

www.HamiltonsTavern.com 1521 30th St. | 619.238.5460

31. Hoffer’s Cigar Bar

www.HoffersCigar.com 8282 La Mesa Blvd. | 619.466.8282

32. Home Plate Sports Cafe

www.HomePlateSportsCafe.com 9500 Gilman Dr. | 858.657.9111

33. Jake’s on 6th

www.JakesOn6thWineBar.com 3755 6th Ave. | 619.692.9463

www.TheShoresRestaurant.com 8110 Camino Del Oro | 858.456.0600

34. KnB Wine Cellars

68. R-Gang Eatery

35. Knotty Barrel

69. Raglan Public House

70. Randy Jones All American Sports Grill | www.RJGrill.com

105. The Tipsy Crow

36. La Bella Pizza

71. Restaurant @ The Pearl Hotel

106. The Vine Cottage

72. Ritual Tavern

107. Tin Can Alehouse

www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 www.KnottyBarrel.com 844 Market St. | 619.269.7156 www.LaBellaPizza.com 373 3rd Ave. | 619.426.8820

37. La Gran Terraza

www.sandiego.edu/dining/lagranterraza 5998 Alcala Park | 619.849.8205

38. La Jolla Strip Club

www.cohnrestaurants.com 4282 Esplanade Court | 858.450.1400

39. La Valencia Hotel

www.LaValencia.com 1132 Prospect St. | 858.454.0771

40. Leroy’s Kitchen & Lounge www.LeroysLuckyLounge.com 1015 Orange Ave. | 619.437.6087

41. Little Piggy’s Bar-B-Q

www.nadolife.com/LilPiggys 1201 First St. | 619.522.0217

42. Live Wire Bar

www.LiveWireBar.com 2103 El Cajon Blvd. | 619.291.7450

43. Local Habit

www.MyLocalHabit.com 3827 5th Ave. | 619.795.4470

44. Luigi’s At The Beach

www.LuigisAtTheBeach.com 3210 Mission Blvd. | 858.488.2818

45. Lumberyard Tavern & Grill

www.LumberyardTavernAndGrill.com 967 S Coast Hwy 101 | 760.479.1657

46. Main Tap Tavern

www.MainTapTavern.com 518 E Main St. | 619.749.6333

47. Mike’s BBQ

www.MikesBBQ.us 1356 West Valley Pkwy. | 760.746.4444

48. Neighborhood

www.NeighborhoodSD.com 777 G St. | 619.446.0002

49. Newport Pizza & Ale House www.OBPizzaShop.com 5050 Newport Ave. | 619.224.4540

50. O’Brien’s Pub

www.OBriensPub.net 4646 Convoy St. | 858.715.1745

51. OB Noodle House

www.OBNoodleHouse.com 2218 Cable St. | 619.450.6868

52. Oggi’s Pizza & Brewing Co.

www.DelMar.Oggis.com 12840 Carmel Country Rd. | 858.481.7883

53. Oggi’s Pizza & Brewing Co. www.OggisEastlake.com 2130 Birch Rd. | 619.746.6900

54. Oggi’s Pizza & Brewing Co.

www.Santee.Oggis.com 9828 Mission Gorge Rd. | 619.449.6441

55. Oggi’s Pizza & Brewing Co. www.LibertyStation.Oggis.com 2562 Laning Rd. | 619.876.5000

56. Oggi’s Pizza & Brewing Co. www.Encinitas.Oggis.com 305 Encinitas Blvd. | 760.944.8170

57. PCH Sports Bar & Grill

www.PCHSportsBarAndGrill.com 1835 South Coast Hwy. | 760.721.3955

58. Pacific Beach Fish Shop

www.TheFishShopPB.com 1775 Garnet Ave. | 858.483.4746

59. Phileas Fogg’s

www.PhileasFoggs.com 11385 Poway Rd. | 858.486.4442

60. Phils BBQ

www.PhilsBBQ.net 3750 Sports Arena Blvd. | 619.226.6333

61. Phils BBQ

www.PhilsBBQ.net 579 Grand Ave. | 760.759.1400

62. Porters Pub

www.PortersPub.net 9500 Gilman Dr. | 858.587.4828

63. Postcards Bistro @ The Handlery Hotel | www.SD.Handlery.com 950 Hotel Circle North | 619.298.0511

64. Press Box Sports Lounge

www.PressBoxSportsLounge.com 2990 Jamacha Rd. | 619.713.6990

65. Proper Gastropub

www.ProperGastropub.com 795 J St. | 619.255.7520

66. Public House

www.The-PublicHouse.com 830 Kline St. | 858.551.9210

67. Quality Social

www.QualitySocial.com 789 6th Ave. | 619.501.7675

www.RGangEatery.com 3683 5th Ave. | 619.677.2845 1851 Bacon St. | 619.794.2304

7510 Hazard Ctr. Dr. #215 | 619.296.9600

www.ThePearlSD.com 1410 Rosecrans St. | 619.226.6100 www.RitualTavern.com 4095 30th St. | 619.283.1618

73. SD TapRoom

www.SDTapRoom.com 1269 Garnet Ave. | 858.274.1010

104. The South Park Abbey

www.TheVineCottage.com 6062 Lake Murray Blvd. | 619.465.0138

142. Texas Wine & Spirits

www.TheTinCan1.Wordpress.com 1863 5th Ave. | 619.955.8525

143. Valley Farm Market

174. Ballast Point/Home Brew Mart

108. Toronado San Diego

www.ToronadoSD.com 4026 30th St. | 619.282.0456

www.URGEGastropub.com 16761 Bernardo Ctr. Dr. | 858.637.8743 www.LocalUnion101.com 1108 S Coast Hwy. 101 | 760.230.2337 www.UrbanSolace.net 3823 30th St. | 619.295.6464

114. Village Pizzeria

www.nadolife.com/VillagePizzeria 1206 Orange Ave. | 619.450.4292

80. Sinbad Cafe


81. Slater’s 50/50

115. Barons Market

www.SmallBarSD.com 4628 Park Blvd. | 619.795.7998

www.BaronsMarket.com 11828 Rancho Bernardo Rd. | 858.485.8686

116. Barons Market

www.BaronsMarket.com 4001 W Point Loma Blvd. | 619.223.4397

83. Sneak Joint

117. Best Damn Beer Shop

84. Stadium Sports Bar & Restaurant

118. Beverages 4 Less

85. Station Tavern

119. Bottlecraft

86. Stone Brewing World Bistro & Gardens | www.stoneworldbistro.com

120. Boulevard Liquor

87. Sublime Ale House

www.ClemsBottleHouse.com 4100 Adams Ave. | 619.284.2485

www.SneakJointSD.com 3844 Mission Blvd. | 858.488.8684

www.StadiumSanDiego.com 149 S El Camino Real | 760.944.1065 www.StationTavern.com 2204 Fern St. | 619.255.0657

www.BestDamnBeerShop.com 1036 7th Ave. | 619.232.6367

www.Beverages4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 www.BottlecraftBeer.com 2161 India St. | 619.487.9493 4245 El Cajon Blvd. | 619.281.0551

1999 Citracado Pkwy. | 760.471.4999

121. Clem’s Bottle House

www.SublimeAleHouse.com 1020 W San Marcos Blvd. | 760.510.9220

122. Distiller’s Outlet

www.TenderGreensFood.com 2400 Historic Decatur Rd. | 619.226.6254

123. Fuller Liquor

www.TerraSD.com 7091 El Cajon Blvd. | 619.293.7088

124. Henry’s Market

www.BaileyBBQ.com 2307 Main St. | 760.765.3757

125. Henry’s Market

www.CYNClub.com 421 Telegraph Cyn. Rd. | 619.422.1806

126. Holiday Wine Cellar

www.TheField.com 544 5th Ave. | 619.232.9840

127. Keg N Bottle

www.LodgeTorreyPines.com 11480 N Torrey Pines Rd. | 858.777.6645

128. Keg N Bottle

www.HighDiveInc.com 1801 Morena Blvd. | 619.275.0460

129. Keg N Bottle

www.TheHoppingPig.com 734 5th Ave. | 619.546.6424

130. KnB Wine Cellars

www.TheJointOB.com 4902 Newport Ave. | 619.222.8272

131. Kwik Stop Liquor & Market

88. Tender Greens

89. Terra American Bistro 90. The Bailey BBQ

91. The Canyon Sports Pub & Grill 92. The Field Irish Pub & Restaurant 93. The Grill at Torrey Pines 94. The High Dive

95. The Hopping Pig 96. The Joint

97. The Linkery

www.DistillersOutlet.com 12329 Poway Rd. | 858.748.4617 www.KegGuys.com 3896 Rosecrans St. | 619.296.1531 www.HenrysMarkets.com 690 3rd Ave. | 619.409.7630

175. Green Flash Brewing Co.

www.GreenFlashBrew.com 6550 Mira Mesa Blvd. | 760.597.9012

176. Hess Brewing

www.HessBrewing.com 7955 Silverton Ave. Ste. 1201 | 619.887.6453

177. Iron Fist Brewing Co.

www.IronFistBrewing.com 1305 Hot Springs Wy. Ste. 101 | 760.216.6500

www.BlindLadyAleHouse.com 3416 Adams Ave. | 619.255.2491

178. Karl Strauss Brewing Co.

www.BreakwaterBrewingCompany.com 101 N Coast Hwy. Ste. C140 | 760.433.6064

179. Latitude 33 Brewing Co.

www.CallahansPub.com 8111 Mira Mesa Blvd. | 858.578.7892

180. Lightning Brewery

www.CoronadoBrewingCompany.com 170 Orange Ave. | 619.437.4452

181. Manzanita Brewing Co.

www.facebook.com/ElCajonBrewery 110 N Magnolia Ave.

182. Mission Brewery

www.GordonBiersch.com 5010 Mission Ctr. Rd. | 619.688.1120

183. Mother Earth Brew Co.

www.KarlStrauss.com 1157 Columbia St. | 619.234.2739

184. New English Brewing Co.

146. Breakwater Brewing Co.

147. Callahan’s Pub & Brewery 148. Coronado Brewing Co.

149. El Cajon Brewing Company 150. Gordon Biersch

151. Karl Strauss Brewing Co. 152. Karl Strauss Brewing Co. www.KarlStrauss.com 1044 Wall St. | 858.551.2739

153. Karl Strauss Brewing Co. www.KarlStrauss.com 9675 Scranton Rd. | 858.587.2739

154. Karl Strauss Brewing Co. www.KarlStrauss.com 5801 Armada Dr. | 760.431.2739

155. La Jolla Brew House

www.LaJollaBrewHouse.com 7536 Fay Ave. | 858.456.6279

156. Monkey Paw Pub & Brewery www.MonkeyPawBrewing.com 805 16th St. | 619.358.9901

157. Oggi’s Pizza & Brewing Co.

www.MissionValley.Oggis.com 2245 Fenton Pkwy. 101 | 619.640.1072

158. Oggi’s Pizza & Brewing Co.

www.CMR.Oggis.com 10155 Rancho Crml. Dr. | 858.592.7883

159. Pacific Beach Ale House www.PBAleHouse.com 721 Grand Ave. | 858.581.2337

www.KarlStrauss.com 5985 Santa Fe St. | 858.273.2739

www.Lat33Brew.com 1430 Vantage Ct. Ste. 104 | 760.913.7333 www.LightningBrewery.com 13200 Kirkham Wy. Ste. 105 | 858.513.8070 www.ManzanitaBrewing.com 9962 Prospect Ave. Ste. D | 619.334.1757 www.MissionBrewery.com 1441 L St. | 619.818.7147

www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225 www.NewEnglishBrewing.com 11545 Sorrento Valley Rd. Ste. 305/6 619.857.8023

185. Oceanside Ale Works

www.OceansideAleWorks.com 1800 Ord Way | 760.310.9567

186. On-The-Tracks Brewery www.OTTBrew.com 5674 El Camino Real Suite G

187. Port Brewing/The Lost Abbey www.LostAbbey.com 155 Mata Way Ste. 104 | 760.720.7012

188. Rough Draft Brewing Co.

www.RoughDraftBrew.com 8830 Rehco Rd. Ste. D | 858.453.7238

189. Stone Brewing Co.

www.StoneBrew.com 1999 Citracado Pkwy. | 760.471.4999

190. Stumblefoot Brewing Co. www.Stumblefoot.com 1784 La Costa Meadows Dr. #103

191. Wet ‘N Reckless Brewing Co.

www.WetNReckless.com 10054 Mesa Ridge Ct. Ste. 132 | 858.480.9381

192. All About Brewing

162. Pizza Port Solana Beach

193. American Homebrewing Supply

163. Prohibition Brewing Co.

194. Best Damn Home Brew Shop

164. Rock Bottom

195. Home Brew Mart/Ballast Point

165. Rock Bottom

196. Homebrew 4 Less

166. San Diego Brewing Co.

197. Hydrobrew

www.MazaraTrattoria.com 2302 30th St. | 619.284.2050

167. San Marcos Brewery & Grill

198. Mother Earth Brew Co.

www.SanDiegoBeerStore.com 4919 Convoy St. | 858.279.5292

168. The Beer Company

199. Smokin Beaver

www.OliveTreeMarket.com 4805 Narragansett Ave. | 619.224.0443

169. The Brew House at Eastlake

www.KegNBottle.com 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 6060 El Cajon Blvd. | 619.265.0482 www.KegNBottle.com 1827 Lemon Grove Ave. | 619.463.7172 www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 3028 Upas St. | 619.450.4292

133. Mesa Liquor & Wine Co.

www.TheRangeSD.com 1263 University Ave. | 619.269.1222

134. Olive Tree Marketplace

www.RegalBeagleSD.com 3659 India St. Ste. 101 | 619.297.2337

135. Pacific Liquor

www.TheRoseWinePub.com 2219 30th St. | 619.280.1815

136. Palm Springs Liquor

101. The Rose Wine Pub

www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337

161. Pizza Port Ocean Beach

www.HolidayWineCellar.com 302 West Mission Ave. | 760.745.1200

www.TheLocalSanDiego.com 1065 4th Ave. | 619.231.4447

100. The Regal Beagle

www.LamppostPizza.com/Backstreet 15 Main St. | 760.407.7600

www.BallastPoint.com 10051 Old Grove Rd. | 858.695.2739


132. Mazara Trattoria

99. The Range Kitchen & Cocktails


www.AztecBrewery.com 2330 La Mirada Dr. Ste. 300 | 760.598.7720

160. Pizza Port Carlsbad

www.HenrysMarkets.com 4175 Park Blvd. | 619.291.8287

www.TheLinkery.com 3794 30th St. | 619.255.8778

98. The Local

www.ValleyFarmMarkets.com 9040 Campo Rd. | 619.463.5723

145. Blind Lady Ale House/ Automatic Brewing Co.

78. Shakespeare Pub & Grille

82. Small Bar

www.TexasWineSpirits.com 945 Carlsbad Village Dr. | 760.729.1836

www.URBNNorthPark.com 3085 University Ave. | 619.255.7300

113. Urban Solace

www.SanDiego.Slaters5050.com 2750 Dewey Road | 619.398.2660

www.StoneBrew.com 2215 30th St. Suite 3 | 619.501.3342

144. Back Street Brewery

112. Union Kitchen & Tap

www.SinbadCafe.com 1050 Garnet Ave. Ste. B | 858.866.6006

www.SeaTraderLiquorAndDeli.com 1403 Ebers St. | 619.223.3010

www.TrueNorthTavern.com 3815 30th St. | 619.291.3815

77. Sessions Public

www.SicilianThingPizza.com 4046 30th St. | 619.282.3000

www.AlpineBeerCo.com 2351 Alpine Blvd. | 619.445.2337

173. Ballast Point Brewing & Spirits

111. URGE Gastropub

79. Sicilian Thing Pizza

171. Alpine Beer Company

www.AleSmith.com 9368 Cabot Dr. | 858.549.9888

172. Aztec Brewing Company/ 7 Nations

76. Searsucker

www.ShakespearePub.com 3701 India St. | 619.299.0230

1496 N Coast Hwy. 101 | 760.753.4534

139. Royal Liquor

141. Stone Company Store

75. Sea Rocket Bistro

www.SessionsPublic.com 4204 Voltaire St. | 619.756.7715

www.PizzaPort.com/locations/Bottle-Shop 573 Carlsbad Village Dr. | 760.720.7007

www.TheTipsyCrow.com 770 5th Ave. | 619.338.9300

110. URBN Coal Fired Pizza

www.Searsucker.com 611 5th Ave. | 619.233.7327

BREWERIES 170. AleSmith Brewing Company

140. Sea Trader Liquor & Deli

109. True North Tavern

www.SeaRocketBistro.com 3382 30th St. | 619.255.7049

14149 Twin Peaks Rd. | 858.748.2855

138. Pizza Port Bottle Shop

www.TheSouthParkAbbey.com 1946 Fern St. | 619.696.0096

74. Sandbar Sports Grill

www.SandbarSportsGrill.com 718 Ventura Pl. | 858.488.1274

137. Piccadilly Marketplace

www.PacificLiquor.com 2931 El Cajon Blvd. | 619.282.2392 Find us on Facebook! 4301 Palm Ave. | 619.698.6887

www.PizzaPort.com 571 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com 1956 Bacon St. | 619.224.4700

www.PizzaPort.com 135 N Hwy. 101 | 858.481.7332

www.ProhibitionBrewingCompany.com 2004 E. Vista Way | 760.295.3525 www.RockBottom.com/La-Jolla 8980 Villa La Jolla Dr. | 858.450.9277 www.RockBottom.com/San-Diego 401 G St. | 619.231.7000

www.SanDiegoBrewing.com 10450 Friars Rd. | 619.284.2739

www.SanMarcosBrewery.com 1080 W San Marcos Blvd. | 760.471.0050 www.SDBeerCo.com 602 Broadway Ave. | 619.398.0707

www.BrewHouseEastlake.com 871 Showroom Pl. Ste. 102 | 619.656.2739

www.AllAboutBrewing.com 700 N Johnson Ave. Ste. G | 619.447.BREW

www.AmericanHomebrewing.com 9295 Chesapeake Dr. Ste. E | 858.268.3024 Find us on Facebook! 1036 7th Ave. | 619.232.6367

www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 www.Homebrew4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 www.HydroBrew.com 1319 S Coast Hwy. | 760.966.1885 www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225 www.SmokinBeaver.com 348 State Pl. | 760.747.2739

OTHER 200. White Labs

www.WhiteLabs.com 9495 Candida St. | 858.693.3441

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Profile for Advanced Web Offset

West Coaster  

April 2012 issue. News and events for San Diego's craft beer community

West Coaster  

April 2012 issue. News and events for San Diego's craft beer community