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AUGUST 2016

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SERVING AMERICA’S FINEST BEER COUNTY

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SAN DIEGO

Q&A WITH Jill Davidson BREWERS GUILD PRESIDENT

VOL. 5 ISSUE 9

E N J OY # S D B E E R & S TAY S O C I A L @ W E S T C OA S T E R S D


20 Years of

RELENTLESS INNOVATION

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 









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Since 1996 Adam Firestone (e Bear) and David Walker (e Lion) have continuously challenged—and sometimes battled—each other to pursue the perfect beer. And while the perfect beer still remains elusive, you may find that we have produced some worthy contenders.

#BEERBEFOREGLORY


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

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BREW S IN T HE N EW S

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C LA S S IF IEDS A N D Q& A

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T W O C LOS ED BUS IN ES S ES

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MEET BURGEON & N ORT HERN P I NE

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GA BF PRO- A M BEERS

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LOC A L W ET HOP BEERS

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Q& A W / JILL DAVIDS ON

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IN TO T HE BREW

32-33

BEER IN T HE HEA DLIGHT S

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LOC A L BEER EVEN T S

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HOPS HIGHWAY: S EC ON D C H A NC E

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PLAT ES & PIN T S

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T HE DOC TOR'S OF F IC E

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#S DBEER PIC K S

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MA PS & DIREC TORIES

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Q& A W / @BREW S T ILLS

W C K E Y P L AY E R S

PUBLISHER

EXECUTIVE EDITOR

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

ART DIRECTOR

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

COLUMNISTS

MIKE SHESS

m i k e @ w e s t c o a s t e rs d . c o m

RYAN LAMB

ry a n @ w e s t c o a s t e rs d . c o m

BRANDON HERNÁNDEZ b ra n d o n @ w e s t c o a s t e rs d . c o m

KAYLA COLEMAN

k a y l a @ w e s t c o a s t e rs d . c o m

TOM SHESS

thomas.shess@gmail.com

SAM TIERNEY

sam@westcoastersd.com

GONZALO QUINTERO d rq c b t @ g m a i l . c o m

IAN CHEESMAN

​i c h e e s m a n @ g m a i l . c o m CONTRIBUTOR

TIM STAHL PHOTOGRAPHER

WHISKEY. BEER.

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BREWS IN THE NEWS A L E S M I T H TA S T I N G R O O M A D D I T I O N S With the largest tasting room in San Diego, AleSmith was able to carve out some new sections for a variety of purposes. The Tony Gwynn Museum was opened right before All Star Game weekend, and houses plenty of memorabilia from the Padres star. There’s also a private “dugout” event space across the hall, as well as Anvil & Stave, a separate bar area that has dimmer lighting and specializes in barrel-aged blends.

ALL YOU NEED IS LOVE In the wake of the recent Orlando tragedy, Hillcrest Brewing Company approached Karl Strauss Brewmaster, Paul Segura, with the idea of brewing a beer to help raise funds for the victims and their families. Within hours, graphics and a recipe were developed for the brew dubbed All You Need Is Love and a call to action was sent out to San Diego brewers encouraging

Brewery, Wavelength Brewing, Border X Brewing, Bagby Beer Company,

participation in the movement.

Amplified Ale Works, Mission Brewery, Duck Foot Brewing, 2Kids Brewing Company, and AleSmith Brewing Company.

“Our hope was to leverage the talent, creativity, and camaraderie of our local brewing community to send a message of solidarity—that we all

On July 21, Monkey Paw Pub & Brewery poured versions of All You

stand together to promote peace, love, and freedom,” said Paul Segura,

Need Is Love beer from all participating breweries. Many of the breweries

Brewmaster at Karl Strauss.

had released beers by July 15 for the kickoff of San Diego Pride Weekend. Proceeds will benefit organizations aiding in the recovery of Orlando

Word spread quickly and soon sixteen San Diego breweries had jumped on board to brew their interpretations of All You Need Is Love. Participating

tragedy victims and their families, as well as local San Diego organizations championing peace, equality and tolerance.

breweries include: Hillcrest Brewing Company, Karl Strauss Brewing Company, ChuckAlek Brewing, Gordon Biersch Brewery, South Park Brewery,

All breweries aimed to release their versions of the beer by July 15, the

Intergalactic Brewing Company, Second Chance Beer Co., Belching Beaver

kickoff of San Diego Pride Weekend. Proceeds will benefit organizations WESTCOASTERSD.COM •

11


aiding in the recovery of Orlando tragedy victims and their families, as well

Festival. The three-day event from September 8-10 in Sacramento includes

as local San Diego organizations championing peace, equality and tolerance.

24 educational sessions, 60,000 feet of interactive displays, 450 beers, 160

For the Karl Strauss and Hillcrest Brewing Company collaboration, a hoppy

breweries and unlimited tastings. “At the Summit, beer lovers and brewers

Session Red Ale was brewed in at KARL’s satellite brewery in downtown San

have the chance to experience wonderful techniques and ideas from the best

Diego and released on July 14.

of the industry,” said McCormick. “David Walker from Firestone Walker, Fritz Maytag, the founder of the American craft beer movement, the brewers and owners from AleSmith, 21st Amendment, Russian River Brewing Company, and many others will share their knowledge, history, expertise and passion

TRIPLE GRAND OPENING WEEKEND

with every person connected or passionate about the craft beer industry.” Educational highlights at the Summit include: How to start a career in craft beer from the hiring managers of Mikkeller Brewing San Diego, Russian

In July, three San Diego County breweries celebrated their grand opening

River Brewing Co. and other growing breweries; advanced homebrew

on the first weekend of the month: Culver (Carlsbad), Longship (Mira Mesa), and

lessons, including how to go “off recipe” and explore yeast management,

Midnight Jack (Oceanside). San Diego is currently home to 128 active breweries,

hosted by the homebrewers now running successful commercial breweries;

more than 15 satellite tasting rooms, and 26 breweries in planning. Check out

mock judging at a “Taste Like a Judge” session teaching attendees how

the full list at www.WestCoasterSD.com/SD-Brewing-Industry-Watch.

rate and taste beers; the rise of sour beer as a style, including how to differentiate between sour beers and what you can expect in a wild ale versus a spontaneously fermented sour; and how to develop a beer list for taproom managers and beer buyers looking to advance their offerings in the craft

700 BREWERIES IN CA

beer sector.

A bill making its way through the California Senate The California Craft Brewers Association (CCBA) recently announced that the state is now home to more than 700 craft breweries. “California continues to lead the nation’s craft

T H E L AT E S T AT S T O N E

beer movement and the Summit showcases the wild success of a community united over a common passion: craft beer,” said Tom McCormick, executive

Mitch Steele, Stone’s brewmaster for the last 10 years, created his

director of the CCBA. The milestone comes at a time when the CCBA is

final beer with the company on June 29. A collaboration with Julian Shrago

planning their annual showcase: the California Craft Beer Summit and Beer

and Jamil Zainasheff, this Beachwood / Heretic / Stone Unapologetic IPA

12 •

AUGUST 2016


reprisal will be hitting shelves soon. In Richmond, the first beers created at

Brown from AleSmith, Seize the IPA from Second Chance, Tabula Rasa from

Stone Brewing’s Richmond facility were kegged and distributed to Southern

Second Chance, and The Cake is a Lie from Intergalactic.

Railway Taphouse for the first tapping this past month. Stone Berlin is up and running, with a can release in late July as well as a celebration of Berlin Beer Week July 22-30.

N E W R E C R U I T S AT 3 2 N O RT H Though small and not widely known just yet, 32 North Brewing Company

ALES FOR ALS

(8655 Production Avenue, Miramar) is looking to push above its below-theradar position in the San Diego brewing scene. The company has steadily

Brewers around the country

upped its draft accounts over the past several months and, in May, debuted

are using the same hop blend to

a satellite tasting-bar inside Liberty Station’s new Moniker General collective.

create “Ales for ALS” this summer.

But owner Steve Peterson wasn’t done there. In the past week, he picked

In San Diego, six operations are

up two known industry vets like an NBA GM sifting through the free-agent

participating:

market.

Coronado,

Bitter Pizza

Brothers,

Port

Bressi

Ranch, Pizza Port Ocean Beach,

First came Mike Mellow, a long-time local beer-sales force who recently

Societe, and Stone Brewing World

left his post at North Park’s Fall Brewing Company. A mutual friend reached

Bistro and Gardens - Liberty

out to Peterson to tell him of Mellow’s availability. Over a four-day span, the

Station. Stone’s beer is the first

pair hammered out an employment agreement. During those negotiations,

to be available on tap (July 4).

Mellow shared with Peterson that Fall’s head brewer, Nick Ceniceros, was on

Homebrewers who want to get in

the lookout for new opportunities as well. A meeting was scheduled and now

on the act can buy the unique hop

Ceniceros will be in charge of 32 North’s brewing program.

blend via www.AlesForALS.com. Mellow is a San Diego veteran who held lead sales roles for Ballast Point Brewing & Spirits, Mission Brewery, Saint Archer Brewery and Mike Hess Brewing Company prior to Fall. Prior to Fall, Ceniceros worked as an

SORE EYE CUP AWARDS

assistant brewer with Green Flash Brewing Company after getting his start on the bottling line at Ballast Point. He will step onto a brew-deck vacated by former head-brewer Will Gallaspy, who took over for original 32 North brewer John Hunter, who is now with Bay Ho’s Bitter Brothers Brewing Company.

Put on by Brian Beagle, co-host of the SD BeerTalk Radio podcast, this fourth annual competition is meant to determine the best regularly-produced

Additional fermentation tanks are currently on order as 32 North poises

beer in San Diego. More than 10,000 votes were cast in an online poll to bring

itself for increased production. Peterson is also readying for the introduction

10 finalist beers before 10 judges. The award ceremony is set for August 6 at

of three beers in 12-ounce cans. Those aluminum receptacles will be filled via

2 p.m. at Toronado in North Park. The finalists: .394 from AleSmith, Aurora

a recently purchased in-house canning line.

Hoppyalis from Karl Strauss, Dankness Visible from Burning Beard, Nelson from Alpine, OG High PA from Thorn Street, The Pupil from Societe, Nut

- Brandon Hernández.


practices for the first time in California. The CCBA has worked with other stakeholders to develop language that would solve this licensing issue

NEW BREWPUBS FOR BALLAST POINT AND KARL STRAUSS

without sacrificing our state’s tied-house laws and destroying the level playing field that over 700 craft breweries in California rely on to ensure equal access to market. Following an outpouring of responses from craft brewers and drinkers,

Located 110 Marina Drive in Long Beach, Ballast Point opened their new

the GO committee held the bill over until August for further review. SB 1426

brewpub on Memorial Day Weekend to large crowds. Right on the water, the

remains an “active” bill and will likely be voted on in committee the first or

facility will act as the company’s sour HQ. Brewer Doug Pominville relocated

second week in August. You can find out how to contact your representative

from San Diego for the position. Karl Strauss is working to open an Anaheim

here: http://findyourrep.legislature.ca.gov •

brewpub in late August or early September. That facility will be at 2390 East Orangewood Avenue.

SB-1426 The senate bill, sponsored by the global alcohol company, DIAGEO, was introduced to resolve a licensing issue for major celebrities who want to maintain investments in on-sale licensed restaurants while simultaneously working for alcohol beverage suppliers as paid spokespeople for their alcohol products. This is a tied-house violation under current ABC regulations. As reported last month, The California Craft Brewers Association (CCBA), San Diego Brewers Guild (SDBG) and others are strongly opposed to the bill. In its current form, SB-1426 would allow an alcohol beverage manufacturer to pay money to a retail licensee, legalizing pay-to-play


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Q&A with Peter Perrecone BARREL MASTER @ BELCHING BEAVER

How did you get into San Diego Beer?

months, then we aged it on a pound per gallon of raspberries. We just bottles

I guess it was when I was in high school when I had my first Arrogant Bastard

this one and are releasing it on 8/13. The second batch that went into barrels

from Stone. That got me started looking for more SD breweries to try.

was a saison we brewed with local honey and fermented in red wine barrels with saison yeast, Brett and Lacto. We aged it

Sours are really catching on. Why is that?

for 6 months then fruited it with over a pound per

The reason I think sours are becoming so popular is

gallon of peaches and apricots. We will be bottling

this style has so much flavor packed into each sip. And

this one next. Our third batch was an American

most people who love craft beer love bold beers. Just

sour fermented and aged in red wine barrels

how IPAs were taking off 10 years ago. I think brewers

with Brett, Lacto and Pedio for 9 months. In the

are just scratching the surface on sours beers.

pipeline are hoppy Brett beers and a collaboration with Ryan Reschan and Matsumoto Farms.

Is your former production facility now all sour?

Do you kettle sour any beers?

We have only turned a quarter of it into sour production.

Yes we do have a line of kettle sour Berliner

We have turned two of the 30 bbl fermenters into fruiting

weisse that we do draft only. But those beers are

tanks and one 30 bbl fermenter into a packaging tank.

not part of our barrel-aged sour line.

All the other tanks are used for our nitro stouts and clean beers.

What can you say about the first batches that went into barrels? The first one is an American sour beer barrel fermented

You’ve been on the road quite a lot. Where is Belching Beaver distributed? By the end of the year we'll be in six states: California, Nevada, Washington, Hawaii, Oregon and Arizona. •

with Brett and Lacto in red wine barrels for about seven WESTCOASTERSD.COM •

15


CLOSED, FOR NOW BY BRANDON HERNÁNDEZ

PACIFIC BREWING After communicating with both of Pacific Brewing Company’s founders, Chris Chalmers and Andrew Heino, the shuttering comes after a number of differences between the two, ranging from company identity and day-to-day operations, to growth and production goals. In the end, those differences and a lack of profitability led to a parting of ways and the decision to shut down. Both Chalmers and Heino voiced regret and even “heartbreak” over this development. The former has moved on, while the latter has three years remaining on the lease for the Miralani Drive facility. Heino says he is planning on opening a new brewery operation and associated tasting-room; he is not ready to disclose details of that operation. But visitors to the small business park Pacific Brewing called home won’t want for beer. 2Kids Brewing Company, a husband-wife venture that opened around the same time as Pacific, remains as the lone brewery tenant, for now. Protector Brewery, an all-organic brewing operation headed by Navy SEALs, is in the works in the same park, which will also welcome Setting Sun Sake Brewing Company later this year. And right across the street is the long-awaited Thunderhawk Alements, which is facing delays but hopes to begin brewing this month. “To all our loyal customers and enthusiasts, it is with great regret that we must announce that Pacific Brewing is permanently closing its doors,” says Chalmers. “We have enjoyed some fantastic years due to your patronage and we are thankful to have the honor and pleasure of your company and continued presence with us as we developed our beers as well as our commitment to deliver an outstanding product. We are forever indebted to all of the goodwill, support and appreciation from all who have joined us in the PBC family. Cheers to beers and much thanks from the bottom of our hearts!”

BAILEY BBQ The parent-business of the brewery that officially incorporated the unincorporated town of Julian into San Diego County’s craft-beer scene has closed its doors. Although Julian Brewing Company is still in operation and brewing beer, the entity taking up the vast majority of the property it’s located on, The Bailey Wood-Pit Barbecue (2307 Main Street, Julian) closed immediately following Memorial Day weekend. Originally, the business was scheduled to close prior to the holiday, but the decision was made to provide employees a three-day weekend to help cushion their job losses. The Bailey and JBC started as a joint-venture between Pizza Port owners Vince and Gina Marsaglia and O’Brien’s Pub owners Tom and Lindsey Nickel. The quartet pooled their resources and elbow-grease to open in 2012. Later that year, the Nickels sold their stake in the businesses to the Marsaglias. The following year, the couple opened Nickel Beer Company on the opposite end of Julian’s hospitality- and retail-driven core. Brewing at JBC was sporadic at times following that parting-of-ways, yet The Bailey soldiered on, but without as much fanfare as it enjoyed at its inception. Following original publication of this article, Vince Marsaglia reached out to clarify that JBC is still brewing and indicated there is no tasting room at present. He also confirmed that the restaurant component is being remodeled and that the menu will be changed prior to a reopening. No indications have been provided as to what that concept might be as of yet. •

16 •

AUGUST 2016


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BREWERIES IN PLANNING BY BRANDON HERNÁNDEZ

W

ith more than two dozen breweries in the pipeline, San Diego’s brewing scene looks poised for continued growth. Here's a look at two upcoming breweries based in North County:

Northern Pine Beer Company In April, I named Northern Pine Brewing Company (326 North Horne Street, Oceanside) as one of the North County work-in-progress breweries I was most greatly anticipating. At the time, I had to admit that there really wasn’t much to go by, but a commitment to helping out charities via their business seemed a good reason for added faith. Recently I had the opportunity to learn more about this operation and am able to provide more detail—of which there’s quite a bit.

Burgeon Beer Company

The owners of the business, Bobby Parsons, Aaron and Anne Ortega recently signed a lease on a 6,100-square-foot building located on the corner of Horne Street and Civic Center Drive, several blocks east of Oceanside Pier

The large number of local brewing companies opened by homebrewers over

and close to Interstate 5’s Mission Avenue exit. They are currently filling out

the past decade-plus has provided something for hobbyists getting into

applications for permits and licenses, but still hope to be up-and-running

recreational fermentation to aspire to. When Anthony Tallman and Derek Van

before the end of 2016. Their newly acquired one-story digs are fairly non-

Leeuwen took up homebrewing eight years ago, they did so with the intention

descript, but will be designed to convey a “modern-farmhouse vibe” through

to someday open their very own commercial brewery. But it wasn’t until

natural elements that help to convey the trio’s love of the outdoors.

sharing a beer with friend Matthew Zirpolo at Culture Brewing Company three years back that the business-plan took shape. The trio has taken different

But Northern Pine won’t be the only business occupying that farmhouse. That

paths to where they now stand—on the precipice of making their dream

Boy Good Southern BBQ Joint, a downtown Oceanside business fostering

a reality—and all those roads led them to coastal North County, the future

a downhome Southern motif, will share space with the brewery. This will be

home of Burgeon Beer Company (6350 Yarrow Drive, Suite C, Carlsbad).

a satellite space to the original location, go by the name That Good Boy Po’ Boy Shoppe, and serve menu items that differ from the flagship eatery.

Located in an industrial park just west of Pizza Port’s Bressi Ranch brewpub

Northern Pine plans on brewing beers to pair specifically with that cuisine,

and production facility, Burgeon is tentatively scheduled to commence

and the team’s interior designer will work to incorporate the themes of both

brewing on a 15-barrel Premier Stainless rig in October, followed by a

businesses for a north-meets-south rusticity.

December tasting-room opening. In the meantime, Tallman will continue in his role as head brewer at Vista’s Back Street Brewery. He has held that

Bobby and Aaron will handle the brewing for Northern Pine. Both are former

position for more than two years after stints at Stone Brewing and Rough

Marines, and their devotion to the Corps fueled a noteworthy endeavor in

Draft Brewing Company. While with the latter, he helped earn a gold and silver

2012 when they brewed a beer to honor seven fallen Marines. The project

medal at the 2013 L.A. International Beer Competition plus a bronze at the

was supported by Mother Earth Brew Co., which allowed the duo to brew the

2013 San Diego International Beer Festival. He will serve as head brewer at

beer on their system in Vista. At Northern Pine, they will preside over a six-

Burgeon and be assisted by Van Leeuwen.

barrel brewhouse that was built on the Discovery Channel program Monster Garage featuring former Stone Brewing brewer Lee Chase (now the owner

The trio (who have known each other since high school) spent a year searching

of Automatic Brewing Company and its pair of restaurants, Blind Lady Ale

for locations, initially intending to site Burgeon in a retail location in downtown

House and Tiger! Tiger! Tavern).

Vista or coastal Oceanside. They eventually selected their 10,000-squarefoot Carlsbad facility after several buildings in the aforementioned regions

That unique apparatus will be used to produce a 30-deep catalog of beers,

fell through, deciding an industrial site was what they needed to get the

spanning traditional and newer American beer-styles. Some initial beers that

business off the ground in the near future. The tasting-room will take up a

will be brewed include a cream ale, saison, Czech-style Pilsner, a pineapple

fifth of the entire space and be built out of cedar slabs from a property in

dry-hopped India pale ale (IPA) and series of SMaSH beers (single malt and

Julian belonging to one of Burgeon’s investors. In terms of beer, Tallman and

single hop). A bourbon whiskey barrel-aged porter will also find its way into

company hope to produce a wide variety of styles, including pale ales, IPAs,

the mix. Currently, annual production is estimated at 600 barrels. Though all

hoppy and imperial pale lagers, a rye-infused amber, nut brown and Belgian-

early product will be kegged, Northern Pine plans to “aggressively pursue

style ales (possibly including lesser-seen styles, grisette and singel). A barrel-

bottling and canning.” •

aging program will also be instituted from the get-go.

18 •

AUGUST 2016


n o. 5 i n a s e r i e s : m e e t t h e fa m i ly

extra special brother

extra special bitter Our Extra Special Brother is an ESB near and dear to our hearts. You see, it’s named for one of the Bitter Brothers (yes, there are two real Bitter Brothers). The younger Bitter Brother is extra special to the family – he had a rough start coming into this world and almost didn’t make it. In honor of our very own Extra Special Brother, our Extra Special Bitter is a classic, well balanced brew that’s true-to-style and showcases English malts, hops and yeast. It’s extra special, and actually not all that bitter.

wwwbitterbrotherscom 4170 Morena Blvd · Bay Ho · 619.961.6690 #meetthefamily

@bitterbrothersbrewingco


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spot, or at least paid for it, and we submit beer

Thunderweizen batch at 590 gallons, and then

Festival pours a selection of “Pro-Am” beers

this month.

we boiled. The hop additions were scaled back

created on pro systems with recipes built by

to reflect Nick's bitterness and flavor ratios, and

amateurs. Here we dive into the beer built at

WC:

In your email newsletter you mention

we boiled as if it was our Thunderweizen Ale to

Poway’s Lightning Brewery, asking Lightning’s

multiple different adjustments with the brew.

keep the boil-off amounts the same. Sometimes,

Jim Crute and homebrewer Nick Corona (last

Could you go into more detail regarding those

you make four or five adjustments and you get

month’s cover boy) about the process:

adjustments, and how the experience of brewing

the right answer, other times you might forget one

on a larger scale helped you guys scale up

and it doesn't turn out quite as expected. This

the recipe?

time we nailed what we were doing. The beer

WC:

How did Lightning come to be a 'pro'

brewery for the GABF Pro-Am competition?

fermented as expected — the target gravity was

Lightning: I developed a somewhat magical set

1.049 and the original gravity achieved was 1.049

of numbers about a year after opening Lightning

— and it’s now maturing. This resulted in about

we could sponsor a GABF competition and then

that allows for the scale up of beers made at

15.4 barrels of wort added to the fermenter that

decide if there was a great tasting beer we should

home at the 5 gal level, to something that works

already contained about two barrels of a heathy

make at the brewery level. We judged about 60

well for us. Essentially, we take your homebrew

yeast culture. I expect to get about 15-16 barrels

beers from a variety of homebrewers at different

numbers and multiply by something between 102

of beer from the batch once we remove settled

levels of experience, did not know who brewed

and 112. For instance, instead of using 5 gallons

yeast. That comes to 30-32 full-sized kegs or

any of the beers, and in two panel sessions

of strike water, use about 500.

close to 4,000 pints of beer, which is more than

ranked them as "rejudge" or "not suitable.” We

only gets you part way there. So for Nick's beer, I

rejudged about 10 beers and we all liked Nick's

scaled back from our Thunderweizen Ale process

the best for appearance, aroma, color, taste and

to make a slightly lighter wheat beer, that was

WC: Will it be available in the tasting room, or at

lingering finish.

slightly higher in pilsner malt. Taking our ratios that

any other locations around town?

Lightning: We at Lightning made a guess that

However, that

many homebrewers brew in a lifetime.

work for generating wort of a specific malt sugar After that, I reactivated my BA membership,

content, the total amount of grain was reduced

Lightning:

registered for three beers for this year's GABF, let

by about 18%, and the amount of water was kept

idea that we want to want and see how the beer

Nick take care of the Pro-Am part in registering

the same at 550 gallons. We collected about the

turns out. Folks that manage or own and manage

us as soon as the competition opened, got a

same amount of wort as we do with a standard

bars, pubs and restaurants do not usually want to

We have not pre-sold kegs with the

WESTCOASTERSD.COM •

21


purchase a beer unseen and untasted. We will

vessel. Their system has the capability to do a

calculations. All in all, it was one of the best

have it available in our tasting room at Lightning

lot of mash steps that are not feasible for most

experiences of my short brewing career. I am

as "young" beer starting July 25th and on. After

breweries. Those added steps do add more time

looking forward to seeing how we hold up at

that, look for the beer around town at a few places

to the brew day, but when you're brewing a style

GABF against some fantastic competition.

that contact us after August 15st. Of course we

of beer that benefits greatly from that process,

will reserve a few kegs in case we win big at the

what's a few more hours of patience?

GABF and extra folks want to try it!

WC: What were some of the things you learned WC:

What did you expect for scaling up the

recipe, and how did the actual process fit with

MORE LOCAL GABF PRO-AM ENTRIES:

about brewing on a system that’s larger than

— Karl Strauss Brewing Company selected

you're used to?

Devil’s Postpile, a pale ale brewed by Kevin

those expectations?

Stamer from Carlsbad, out of 35 beers. Inspired

Corona:

I was actually fairly pleased to learn

by summers of camping in Mammoth with family,

Corona: I was pretty excited about the prospect

that many aspects of Lightning's commercial

Stamer’s beer will be brewed on a commercial

of brewing on a commercial system for the first

system and process were fairly similar to what I

scale this month at KARL’s downtown brewpub.

time, so I tried to pick Jim's brain a bit on his

do at home. They use an added lauter vessel that

“The fresh, crisp profile of the beer is perfect for

equipment specifics, for example: efficiency,

I was not familiar with, but the idea and goal of

a day of fishing on the lake or after many hikes to

boil off rate, hop utilization, water profile, et

it was the same. Also, Jim makes his own lactic

Devil's Postpile and beyond,” said Stamer. “The

cetera. I threw together some numbers with the

acid, which was really neat. I would never have

Amarillo and Citra hops provide a clean citrus

information I had and was pretty happy to see

even thought about making my own. The sheer

hop flavor followed by light malt undertones that

that they were close to what Jim had put together.

volume difference was the most impressive part.

demand attention.” Devil’s Postpile Pale Ale will be

I laughed when he pushed hot wort through the

pouring at the Karl Strauss downtown brewpub

Jim's knowledge of his equipment was truly

plate chiller to sanitize it, because his cellarman

as well as on tap at the brewery’s Pacific Beach

impressive. While certain factors of my homebrew

John filled up a 5 gallon bucket in about 5

tasting room in late August. “Our judging panel

recipe and process would not have been feasible

seconds. That quick runoff represented an entire

went back and forth for a while there, but in the

to duplicate, I'm very happy with how the brew

batch on my system!

end the pale ale was flawless,” said Brewmaster

day progressed and I am looking forward to sampling this beer to see how close we got.

Paul Segura. The entire build up to the brew day was a real eye opener and Jim showed a lot of patience with all

— Ballast Point celebrates 20 years in business

of my newbie questions, until I almost pinched his

this year, and part of the party is an “Original

fingers with one of his pumps (sorry Jim!). I was

Gravity”

very fortunate to have a couple friends join me

regions. The final winner will be announced on

Corona: The first beer I ever attempted a

for the day — Brian Gruber, owner of Notorious

September 4 at their anniversary party; that beer

decoction on was a Vienna lager. Through a lot

Burgers, and Doug Brown, fellow homebrewer

will be brewed on a larger scale and distributed

of planning and probably a little luck, that beer

and the California finalist for the Ballast Point

by Ballast Point, and time permitting will also be

came out great. The system at Lightning is

OG20 homebrew competition. Brian documented

entered into the Pro-Am competition. •

setup perfectly for that beer as they are the only

everything for me and Doug proved to be a huge

brewery in San Diego with an inline decoction

help as he assisted with some last minute hop

WC:

If you could brew another style on the

Lightning system, what would it be?

22 •

AUGUST 2016

Homebrew

Competition

across

six


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WHAT’S HOPPENING? THE L ATEST LOCAL & NATIONAL HOP NEWS

I

BY RYAN LAMB n San Diego, August, September and October

(Ironfire), Lucas Nelson (Green Flash) and Bradley

bring the release of beers brewed with

Miles (Firestone Walker).

freshly-harvested hops. This year, more than a dozen farms in the county are providing hops to

+ Nickel Beer Co. is crafting four wet hop

pro brewers and/or homebrewers. As of time of

beers this year. Besides the aforementioned

press, we know of a few brew plans; stay tuned

collaboration with Star B Ranch, Nickel is making

to WestCoasterSD.com later this month for

My Way IPA with fresh Chinook and Cascade from

more details from farmers and brewers.

Nopalito Farm, Green Truck Double IPA with fresh Columbus from Nopalito, and a fresh hop brown

+ Monkey Paw is planning “Same Day XPA” utilizing Nopalito Farm hops,

ale with Scot Blair and hops from SD Golden Hop Farm.

specifically Cascade and Centennial varieties. As the name implies, those

+ For homebrewers interested in picking your

hops will be harvested on the same day

own hops, Hopportunity Farms just outside Julian

the beer is brewed, either the second or

is opening its gates for select dates in August and

third week of August.

September: August 6 and 7, August 13 and 14, August 20 and 21, September 4, and September

+ Star B Ranch is again providing hops

11. Priced at $2 an ounce or $20 a pound, the

to Tom Nickel’s Nickel Beer Company

farm grows Cascade, Nugget, Brewer’s Gold,

for a brew day in the first week of

Magnum, Centennial, Goldings, Willamette, and

August. The farm, which doubles as a

a local variety brought to Julian by gold miners in

buffalo ranch, is likely to work with local breweries ChuckAlek, Burning Beard and

the 1890s. Contact Phil Warren for more details: prwarren46@gmail.com, or 858-735-2977.

Latitude 33 as well. + San Diego is now home to more than a dozen + SD Golden Hop Farm is hosting multiple “picking parties” for groups like Pink Boots Society (August 14), Culture Brewing (August 21) and the Women’s Craft Beer Collective (August 28). They’re also providing hops to these local breweries: Coronado

hop farmers in the northern and eastern parts of the county: Vista (Red Alpha Hops, Goat House Hops); Ramona (Big BoulderHops, Star B Ranch, ZZ Hops); Alpine (Hopatul Farms); Valley Center (Renquist Farms, Vine Ripe Farm, Bear Valley Organic Farms, Nopalito Farms); Julian (Hopportunity Farm); Fallbrook (ZP Growers, Mission Hops, San Diego Golden Hop Farm).

(Cascade and Chinook for a San Diego Pale Ale); Reckless Brewing (Golden Boy); Pure Project (100% Californian ingredients collaboration with Everyday California); Culture (Cascade hops for a wet-hopped IPA); Ballast Point (Cascade and Chinook varieties for GABF entries); and Amplified Ale Works. A big collaboration beer— “Fallbrook

24 •

AUGUST 2016

__________________________________________

O

n a national scale, hop acreage has grown for the fourth straight year. After a 15.4%

increase in acres harvested in the US in 2015,

Homegrown 2.0” — is in the works, featuring

a 10.2% increase in 2014, a 10.3% increase in

Cascade, Chinook and Galena hops with North

2013, and a 7.2% increase in 2012, acreage

County natives Chuck McLaughlin (Fallbrook

has jumped up once again, this time a whopping

Brewing), Ryan Brooks (Coronado), John Maino

18.5% from 2015. Total acres strung for harvest


in the U.S. this summer is 53,213, or 8,303 more than last year. According to a report from the Hop Growers of America, the Pacific Northwest represents the vast majority of domestically-grown hops, with 51,115 acres a new record for the region. That number is a 17% increase, or 7,482 acres, from last year. Washington’s Yakima Valley leads production with 37,475 acres, or more than 70% of the country’s acreage. Oregon and Idaho follow with 7,669 and 5,971 acres, respectively. Michigan is top dog outside the Pacific Northwest, with an estimated 650 acres in production and more in development. The total acreage outside the PNW increased by 64% this year, with 26 states reported 2,098 acres in production, collectively. Pete Mahoney, Vice President, Supply Chain/ Purchasing at John I. Haas, a hop supplier based in the Yakima Valley, said that, “The US hop industry has been in catch-up mode in recent years as the supply of craft-popular US aroma hops has lagged behind the dramatic growth of the craft brewing sector in both domestic and overseas markets. The 2016 acreage expansion is once again a direct response to market demand and does not happen overnight. It requires significant planning and commitment of industry resources.” According to the USDA National Agriculture Statistics Service, craft-popular Cascade continues to hold the lead with 7,371 acres, and Centennial overtook bittering hop CTZ this year for second place with 5,009 acres. “We’re very pleased with the U.S. hop industry’s ability to respond to the demands of a burgeoning craft brewing industry,” said Kevin Riel, fourth generation US Hop Grower and Hop Growers of America President. “However, we caution growers and brewers alike to remember the cyclical nature of a mature hop market, and the fine line between ample and over-supply which causes instability in supply and prices. Given the permanent nature of planting additional hops and the significant investment required to do so, restraint and an understanding of long time partnerships will be required from all involved to ensure a steady supply in the near and distant future.” For more information, visit www.USAhops.org. •


COVER STORY

Q&A W I T H

J I L L D AV I D S O N

BY​ ​B RANDON HERNÁNDEZ ​P HOTOS BY TIM STAHL

Former San Diego Brewers Guild president Mike Sardina (formerly of Kearny Mesa’s Societe Brewing Company) is headed to Vermont to take a job at cult-fave brewery Hill Farmstead Brewery. This left a sudden and significant vacancy to be expeditiously filled by the Guild. Fortunately, an able-bodied and passionate industry professional known for her seemingly unlimited energy and outgoing compatriotism in and beyond San Diego County has stepped up. Meet Jill Davidson, the western regional sales manager for Pizza Port and new president of the San Diego Brewers Guild. -----------------------------------------------------HOW DID YOU GET INTO THE INDUSTRY AND WHAT LED YOU TO WHERE YOU ARE TODAY? When I was 18, I walked into Iron Hill Brewery and Restaurant in Newark, Delaware, and got a hostess job. I worked there all four years of college, became a server and went through their beer education. When I moved to San Diego in fall of 2006, there weren’t a whole lot of beer jobs around, so I did bartending and restaurant management. When Pizza Port Ocean Beach opened in 2010, I started there as bartender, and when the Bressi Ranch production brewery was built in 2013, I realized I wanted to get more serious about my position and recognize the growth potential. It was exciting to be part of the expansion of an old-school pioneer of San Diego craft-beer. I became a sales and brand ambassador and ran a brewery-tour program, which pretty much entailed me calling on accounts and being their only point-of-contact.

26 •

AUGUST 2016


It was pretty overwhelming but now we have a

San Diego Tourism Authority, and San Diego

associations, the more our members will benefit.

great sales team and I’m the regional manager.

Hotel and Motel Association; getting our seat at

And of course there’s our maps [showing where

the table as an important part of local economy.

every member-brewery is located throughout

------------------------------------------------------

Those are things that are very important to me,

San Diego County]. There are 90,000 of those in

WHAT INSPIRED YOU TO GET IN LINE FOR

as well as establishing an Outreach Committee

circulation throughout the year. Then there’s San

THE GUILD PRESIDENCY?

to be in contact with new breweries as they

Diego Beer Week, which provides an international

Mike called me and said there was a vice-

are developed. A lot of what the Guild does is

platform now. “San Diego-style” beer is a real

president officer seat opening up on the Guild

legislative, so making sure those breweries-in-

thing now and, as San Diego beer grows, our

Board. He thought I would be great in that role

progress are in tune with ABC laws and being a

members will grow with it.

and that we could do a lot of great things for the

resource for questions will be helpful. ------------------------------------------------------

San Diego beer community. --------------------------------------------------

WHAT ARE SOME OF THE BIGGEST

------------------------------------------------------

WHAT ARE SOME OPPORTUNITIES FOR

PROBLEMS CURRENTLY PLAGUING SAN

HOW DOES THE PRESIDENT ROLE FIT IN

SUCCESS FOR LOCAL BREWERS THAT THE

DIEGO BREWERS?

WITH THE REST OF THE COMPONENTS OF

GUILD CAN HELP WITH?

Quality is always a concern, especially with

THE GUILD?

Networking and resources are such a huge thing

breweries growing and having different processes

The Board is really the Guild’s governing body

that [brewery business-owners and brewers]

than when they were smaller operations. As we

and it is spearheaded by executive director

don’t realize they have. If they have a question

develop the “San Diego Beer” brand as a whole,

Paige McWey Acers. She is a permanent fixture

about a beer-recipe, they can phone-a-friend.

quality is more important than ever. Each sip

that keeps the fish afloat and steering in the

If they don’t have contact info, we’ll put people

represents all of San Diego beer, not just the

right direction. The Board is then divided into

in touch. We’ll guide through what they need

individual breweries. Luckily, there are a lot of

committees that cover lots of different issues—

with legislative questions, and the stronger the

resources to connect people in order to elevate

planning, San Diego Beer Week, membership,

Guild’s relationship gets with the aforementioned

the quality of everyone’s beer. •

bylaws. The work of the Guild is divided amongst members of the Board who in turn incorporate members at-large to be part of these committees. Officers change

regularly,

every

year

you get different personalities and

different

breweries

represented—everybody

has

something different to bring to the table. As president, I’m more the face and voice of the Guild and its members. It’s definitely a team effort. We have a strong Board and it’s amazing to be surrounded with people who have so much experience and insight into what’s important. ------------------------------------WHAT ARE SOME INITIATIVES YOU ARE EXCITED TO INTRODUCE AND WORK ON? Technically I’m in an interim position [until next year when I will start the term I would have served if Mike had stayed], so I’m mostly following up on his initiatives— development of committees so the Guild can be more efficient with time and energy in getting things accomplished. Also, our relationship with the San Diego Tourism and Marketing District, WESTCOASTERSD.COM •

27


INTO THE BREW

A BREWER GETS GROGGY

By Samuel Tierney

A

nyone who watched Three Sheets with Zane Lamprey back in the

rum became the hooch of choice. Within a few days you could turn sugar

day likely picked up an interest in how culture and alcohol intertwine

cane – most commonly as molasses from sugar production – into clear rum

around the world. I know that the Belgium episode helped spark my eventual

that could keep for years in a barrel, travel the high seas, and be mixed

obsession with beer. Each new region meant a new drink of choice and often

to concoct all sorts of alcoholic punches for pleasant consumption. Grog

quirky drinking traditions. While beer has always been my main squeeze, I too

became the drink of choice of the Royal Navy – rum cut with water, lime juice,

like to experience whatever other local delicacies inhabit the far flung reaches

and some sugar—a microbiologically safe drink while out at sea that also had

of the world that I manage to get myself to somehow.

some vitamin C to keep scurvy away. Sailors received a daily ration of rum,

I recently made it to the Caribbean island of St. Lucia for my honeymoon,

which was called a “tot” and this practice lasted all the way into the 1970s.

and as you might expect, rum is the local standard. There are a couple of

These days, rum distilleries sell much of their rum fresh from the still as

breweries on the island and beer is also ubiquitous, but rum drinks reflect

white or silver rum, but a good portion of it also sees significant time in oak.

the island vibe like nothing else can. So this month, Into The Brew is getting

Most barrel-aged rum rests in used bourbon barrels, just like most barrel-

a bit groggy.

aged beer. Brewers in the US also have access to some of these barrels when

Back in colonial times, brewing beer in the tropics was nearly impossible

the rum distillers are done with them, and though much less prominent than

due to the weather and lack of local ingredients. When it came to local booze,

bourbon barrels, many brewers have experimented with the flavors that rum

distillation was king. In the Caribbean, sugar cane was widely planted and

barrels can add to a beer.

28 •

AUGUST 2016


At Firestone Walker we recently aquired some rum barrels from the Caribbean and I can't wait to see what we can do with their wonderfully fruity, molasses aroma. When the barrels arrived at the brewery, everyone was a little put off by how weathered they looked, like they had been left out in the tropical sun. They also had bungs on the heads of the barrels in addition to the standard side-bung from when they were used for bourbon. When planning our trip to St. Lucia, I was keen on visiting the lone remaining rum distillery on the island to see what the deal was. Since 1931, St. Lucia Distillers has been making rum in the Roseau Valley, just south of the St. Lucian capital of Castries. This distillery makes nearly all of their rums from molasses, which is the most common raw ingredient for rum making. They also make a very small amount of rum from freshly pressed sugar cane juice in the Rhum

Full service, locally-based

Agricole style, which is a specialty mostly on French-speaking islands of the Carribean such as nearby Martinique. Since bananas replaced sugarcane as the main crop on the island several decades ago, molasses is imported from Guyana in South America. The distillery has giant molasses tanks outside, just like you might see grain silos next to a brewery. The wash-making process – wash is the fermented beverage pre-distillation – is so simple that it makes me reassess my life choices as a brewer: molasses is pumped into a mixing tank where water and yeast are added before going into open square fermentation vats that are about eight feet across and maybe twice as deep. The molasses wash is continuously pumped over on itself to encourage a fast fermentation, and the yeast consumes all of the sugar in about twenty-four hours, resulting in an alcohol content of eight percent. The whole fermentation room is basically open to the outside. Brewing and distilling sanitary standards are apparently worlds apart, which makes sense given they are essentially going to distill the rum to the same strength as the alcohol we use to sanitize parts in the brewery. After fermentation, the wash is pumped into stills for distillation. St. Lucia Distillers has three different copper pot stills of various sizes, two John Dore stills and one older alembic-style still, each with its own unique flavor profile. They also have one Coffey column still that runs continuously, unlike the pot stills which work in batches. The rum from the Coffey still is lighter and cleaner in flavor when compared to the pot stills, which make a richer, fruitier rum. After distillation, the rum is filled into oak barrels for aging. After aging, rums from the various stills are blended back together to hit different flavor profiles. All rums are aged in oak save for Denros Strong Rum, which is a 160 proof strong white rum that is basically just made for mixing into punch or disinfecting wounds (I assume). Even Crystal, their lower-end white rum, is aged for shorter periods in oak and then filtred to remove the color. This leads to a smoother rum with light hints of citrus and vanilla but no overt, heavier oak flavor like you find in the older dark rums. Dark rums see much more time in oak, their premium products seeing up to 12 years or more in barrels. The riddle of the weathered barrels was soon solved when we went by an aging area that was essentially a overhang that barely covered the barrels as they aged outside in the tropical heat and humidity. This exposes the barrels to sunlight, temperature fluctuations, and the occasional tropical shower. These conditions lead to rums that age at much faster rates than most whiskies, and by five years, the rums take on a deep amber-brown color and rich, fruity, oaky flavor. In contrast to bourbon barrels, which are aged on their sides on giant racks in warehouses, rum barrels are typically aged set on their heads and stacked on pallets. This necessitates the extra bung hole on the head of the barrel so that the rums can be sampled in place. We left St. Lucia Distillers with a little buzz from the tasting flight, and a much bigger appreciation for the drink that embodies island life like no other. Fruity drinks have had somewhat of a bad reputation amongst many beer geeks, but there is no denying the deliciousness of rum cocktails made with fresh tropical juices, and I also have a new appreciation for aged rums that rival scotch and small-batch bourbons for sipping pleasure. The traditional St. Lucian punch of rum mixed with several juices and spiced with nutmeg was a highlight of the trip, and there was nothing I would have rather sipped while sitting on a boat and gazing up at the majestic Piton mountains. Well, except for maybe Piton beer, but more on that next month. •

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BEER IN THE HEADLIGHTS

Burning Beard Brewing

BY IAN CHEESMAN | PHOTOS BY ANITA CHEESMAN

KENSINGTON & BURNING BEARD

As

any new parent can tell you, welcoming a child into this world is

with cabinets hosting a hodgepodge of weaponry, decorative busts, books,

among the most impactful events one can experience. It is like

and all manner of weathered curiosities. It turns out that this is actually a

staring into a font of infinite possibilities. And as you behold this magnificent

store within a store, a space provided to a friend who required it for their

creation with the purest of love and hope, all it takes to spoil it all is it the

displaced antique sales. Still, unusual as that may be, it’s a decor that firmly

realization that this singular moment is statistically shared with another

illustrates allegiance to their community over pretense. That’s a pretty great

360,000 births that day.

philosophical welcoming mat, even if means resembling a set piece from

So it has become with new San Diego breweries. While I welcome

Stephen King’s “Needful Things”.

each new suds slinger into my embrace with open arms, with 128 operating

The actual tasting room is located just past the assortment of cursed

brewhouses in town it’s hard to greet the 129th with the same fervor as its

monkey paws. It offers seven to eight different beer styles, moderate table

predecessors. Further, the brewery sprawl has become such that it becomes

and bar seating, reggae-tilted pop music, and a dartboard that looks intact

virtually impossible for the casual consumer to even know about all the new

relative to the dart-hole-riddled drywall behind it. It’s not rich in creature

ones, let alone visit them.

comforts, but the attentive service and gregarious locals made it a very

There is one x-factor that can allow a brewery to emerge from the noise:

satisfying space to sip the afternoon away.

hype. I’ve noticed over the last year that some new breweries tend to enter

The beers at Kensington Brewing Company have an undeniable embrace

the zeitgeist with considerably more anticipation than others in their cohort.

of malt-forward formulations. That makes it a rare oasis for hop-averse San

Sometimes the source of hype is totally apparent, as recently illustrated

Diegans, but “west coast” beer enthusiasts will find themselves consistently

in the anticipation of Mikkeller, an internationally-known brewer, breaking

underwhelmed. Even reviewing their IPA against a more English sensibility, it

longstanding precedent to open a brewhouse in San Diego. For others, it’s

was borderline cloying, lacking both the effervescence and bittering to cut

a bit more elusive.

through the mix. Similarly, the tartness of resident in their Sourweizen was

While considering the myriad contributors to the hype machine, I thought it would be interesting to map it to an actual experience. Would hype

restrained to the point of non-existence, and that’s coming from the outlook of someone whose mouth puckers just driving by Toolbox Brewing.

(or a lack thereof) taint the encounter? Had I overlooked a gem or avoided an

Some styles better accommodated the broadly malt-tastic brews. The

empty promise? Using that highly unscientific criteria, I decided to cover what

Irish Red delivered potent grain and crust aromatics with a bready sweetness.

I believed to be the most and least hyped new breweries of 2016.

I’d rather it finished a little drier than it did, but it’s quite accessible. Their local

Narrowing down the most hyped new brewery took some real thought,

favorite, the Apricot Wheat, summoned unmistakable crisp notes from the

but I had no such difficulty identifying the least. That was entirely evident

namesake’s fruit without too much residual sweetness. It wasn’t subtle, but

in the volume of blank stares I received in response to “I’m checking out

it was refreshing.

Kensington Brewing Company this weekend.” Despite bottling their wares

On the other side of the hype coin, the community has been relentlessly

and being present on occasional taps, no one I talked to seemed to have the

gushing about Burning Beard Brewing (785 Vernon Way, El Cajon, CA 92020)

slightest impression of them. Hell, I even mistook them as new (they’ve been

since its opening in February. That sort of unilateral embrace is pretty unusual

producing beer for over three years, but only moved to their new Grantville

among a group that can be as persnickety as craft brew fans. It wasn’t long

locale in January) and it’s technically my job to know these things.

before their reputation evolved into a thing of legend. Some asserted that

Many breweries don’t sweat presenting a unified interior design, but

their IPAs summoned instant dank-gasms. Some even proclaimed Burning

Kensington Brewing Company (5839 Mission Gorge Rd, San Diego, CA

Beard’s ESB was capable of curing skin lesions. I had to witness this

92120) is the first I’ve witnessed whose layout is practically deceptive. After

for myself.

navigating through the bowels of their business park (which is non-descript

My first impression of the Burning Beard Brewing tasting room was

even by business park standards) to find them, you’re greeted by an entryway

it somehow cultivated a Rock ‘n Roll vibe without indulging in any of the

32 •

AUGUST 2016


associated musical kitsch. It emerged organically from the Kiss references in their apparel, the guitar-driven music buzzing overhead, and boomy acoustics that required you to speak 15% louder than normal. Usually when I order a baker’s dozen of tasters, the gentlefolk behind the bar will indulge me, but seem quietly relieved to have the relay race completed. However, on this occasion, delivery was only the preamble to my journey with these beers. My beertender-turned-docent walked me through each, highlighting favorites and previewing the tasting notes. It was the kind of customer service exercise designed to exhaust even the most resilient professional, but it was delivered with an enthusiasm that could only spring from a genuine love of the product. That sort of passion was as contagious as the rash I brought in with me, so it was time to put the promises of these beers to the test. As much as I love naysaying, I’m afraid that I’m currently aboard the Burning Beard Brewing hype-train. The worst grade I could assign to any of the brews was “neutral”. For the sake of continuing my streak as an old crank, I’ll say I was emphatically neutral to it, but everything else I tried seemed well-conceived and sharply executed. My standouts were the juicy, tropical Circle of Hops and the baker’s chocolate bliss of the Ingsoc stout.

Hype disparities aside, I can now report that these two breweries share the characteristic of a thoroughly genuine experience. Both met with me fantastic service and memorable surroundings; however, I would have liked Kensington Brewing Company to embrace a more diverse palate with their offerings. Comparatively, Burning Beard Brewing delivered a more complete, polished tasting room experience that is worthy of the excitement they’ve brought to El Cajon. •


LOCAL BEER EVENTS AU G U S T 2 0 1 6 M O N DAY 8 / 1 – Fermentation and the Service Industry @ White Labs

– Beer Ice Cream Floats @ Thorn Street Brewery

– Soul Style Summer Film Series @ Green Flash Brewing Co.

– Beginner Homebrew Class @ Ballast Point Home Brew Mart

– Ambrogio15 Pizza North PB Grand Opening

– Breakfast Club w/ Urge, Nomad Donuts & Manzanita Roasting @ Green

T U E S DAY 8 / 2 – Beer 4 Boobs Pint Night @ White Labs Yeast – Kegging Demo @ Ballast Point Home Brew Mart W E D N E S DAY 8 / 3 – Fall Brewing Cask & More @ Regents Pizzeria T H U R S DAY 8 / 4 – Ska Brewing Night @ The High Dive – Beer & Chocolate Pairings @ Dallmann Confections – Ping Pong Tournament @ Division 23

Flash Cellar 3 M O N DAY 8 / 1 5 – FootGolf Tournament @ Thorn Street Brewery – Beer Off Flavors Workshop @ The Homebrewer T U E S DAY 8 / 1 6 – Chicks for Beer w/ Ironfire Brewing @ The High Dive – Firestone Walker Night @ Urge Oceanside – Kegging Demo @ Ballast Point Home Brew Mart W E D N E S DAY 8 / 1 7

– Modern Times Takeover @ Iron Pig

– Brewmaster Dinner w/ Societe @ Waypoint Public

– Beersmith Workshop @ Ballast Point Home Brew Mart

– Yappy Hour Fundraiser @ Mission Brewery

S AT U R DAY 8 / 6 – 1st Annual Volkswagen Show @ New English Brewing

– BNS Brewing Cask & More @ Regents Pizzeria T H U R S DAY 8 / 1 8

– 4th Annual Sore Eye Cup – Awards Announcement @ Toronado

– Supper Club w/ Nine-Ten @ Green Flash Cellar 3

– Brewery Collectibles Show @ Terra Madre (formerly Stone Farms)

– Ironfire Brewing Night @ The High Dive

S U N DAY 8 / 7 – 8th Annual Phil’s Big BBQ @ The Ballpark – Beginners Homebrew Class @ Ballast Point Home Brew Mart M O N DAY 8 / 8 – Callahan’s/SD Brewing Golf Tournament @ Carlton Oaks T U E S DAY 8 / 9 – White Labs’ Fermented Pairings @ Small Bar – Water Workshop @ Ballast Point Home Brew Mart W E D N E S DAY 8 / 1 0 – CEO Spotlight w/ Greg Koch @ Stone Liberty Station – Karl Strauss Cask & More @ Regents Pizzeria T H U R S DAY 8 / 1 1 – Beer & Chocolate Pairings @ Dallmann Confections – Beers and Cameras Meet-Up (Location TBD) – Abnormal Brewing Takeover @ Iron Pig Alehouse – High Gravities Workshop @ Ballast Point Home Brew Mart F R I DAY 8 / 1 2 – Comedy for a Cause @ Green Flash Cellar 3 S AT U R DAY 8 / 1 3 & S U N DAY 8 / 1 4 – ArtWalk @ Liberty Station feat. Stone Brewing S AT U R DAY 8 / 1 3

– Alpine & Green Flash Takeover @ The Joint OB – Green Flash & Alpine Takeover @ Iron Pig Alehouse – Best Practices Workshop @ Ballast Point Home Brew Mart F R I DAY 8 / 1 9 – Stone 20th Anniversary Friday Night Brewers Reception – #Beerpipol Art Show @ Machete Beer House – Finest Made Ales Grand Opening (Butcher's Rebrand) S AT U R DAY 8 / 2 0 – Stone 20th Anniversary Celebration & Invitational Beer Festival – Chula Vista Harbor Fest @ Bayside Park – Arts & Amps Vol. 7 @ Karl Strauss Tasting Room PB S U N DAY 8 / 2 1 – Advanced Homebrew Class @ Ballast Point Home Brew Mart M O N DAY 8 / 2 2 – Hands-On Hops Workshop @ The Homebrewer T U E S DAY 8 / 2 3 – Fruit Additions Workshop @ Ballast Point Home Brew Mart W E D N E S DAY 8 / 2 4 – Beer & Cheese Night w/ Brothers Provisions @ The Homebrewer – Duckfoot Brewing Cask & More @ Regents Pizzeria T H U R S DAY 8 / 2 5

– Second Saturday w/ Sante Adairius & Cellarmaker @ Hamiltons Tavern

– Second Chance Pairing @ Flying Pig Vista

– Brew School’d @ Mission Brewery

– Employment Terminations (Craft Beer Attorney Webinar)

– Beer & Dessert Tasting @ Mission Brewery

– Beer & Chocolate Pairings @ Dallmann Confections

– BBQ & Burning Beard Brewing

– Beers and Cameras Meet-Up (Location TBD)

– Brewing Demo @ The Homebrewer – Beer for Breakfast w/ Almanac @ Small Bar

34 •

– Belching Beaver Oceanside Grand Opening S U N DAY 8 / 1 4

– Fresh Hops Workshop @ Ballast Point Home Brew Mart F R I DAY 8 / 2 6

– 5th Annual Festival of Beers @ Mira Mesa Community Park

– Second Chance Firkin Friday @ Hamiltons Tavern

– Sausage Party w/ Rip Current @ Urge Oceanside

– Bourbon County Stouts @ Slater’s 50/50 Liberty Station

AUGUST 2016


▶▶▶ View and submit more events via WestCoasterSD.com/san-diego-beer-calendar

– Deschutes Barrel-Aged Night @ Iron Pig Alehouse S AT U R DAY 8 / 2 7 – 6th Annual Treasure Chest Fest @ Green Flash – Uncasked at UTC (Official Guild Event) – Beer 4 Breakfast w/ Second Chance @ Small Bar – Avery 23rd Anniversary Celebration @ Machete Beer House – Bay City Brewing Co. First Anniversary Party S U N DAY 8 / 2 8 – Beachwood Brunch @ Toronado North Park – Beer Ice Cream Floats @ Thorn Street Brewery – Cider Workshop @ The Homebrewer – Bourbon County Stouts @ Slater’s 50/50 San Marcos M O N DAY 8 / 2 9 – Soul Style Summer Film Series @ Green Flash Brewing Co. T U E S DAY 8 / 3 0 – Pints & Bites w/ Second Chance @ URBN North Park – Kegging Demo @ Ballast Point Home Brew Mart

– Toolbox 2nd Anniversary Party – Aztec Brewing 5th Anniversary Party – SD Bacon & Beer Fest @ NTC Liberty Station Park S U N DAY 9 / 4 – Ballast Point 20th Anniversary Celebration T H U R S DAY 9 / 8 – S AT U R DAY 9 / 1 0 – California Craft Beer Summit 2016 F R I DAY 9 / 9 – Padres Beerfest @ Petco Park S AT U R DAY 9 / 1 0 – 7th Annual Peter Reeves Memorial Sour Fest @ Churchill’s San Marcos – Carlsbad Brew Fest M O N DAY 9 / 1 2 – Essential Quality Control Course @ White Labs Yeast F R I DAY 9 / 1 6 – M O N DAY 9 / 1 9 – Small Bar 7th Anniversary Weekend F R I DAY 9 / 1 6 – 3rd Annual Golf Tournament (Official Guild Event)

SEPTEMBER 2016 T H U R S DAY 9 / 1 – Alpine & Green Flash Takeover @ The Joint OB – Ping Pong Tournament @ Division 23 S AT U R DAY 9 / 3 – Second Chance First Anniversary Party

S AT U R DAY 9 / 1 7 – Oktoberfest @ Karl Strauss Tasting Room PB S U N DAY 9 / 1 8 – Hoppy Beer Hoppy Life 4 Year Party @ Soda & Swine W E D N E S DAY 9 / 2 1 – AleSmith Beer Dinner @ The Grill at Torrey Pines

Engineering Excellence

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9715 Carroll Centre Rd #107 Miramar - San Diego, CA 92126 www.intergalacticbrew.com


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 


H O P S

H I G H W A Y

Featured Craft Experience: Second Chance Beer Co.

WORDS BY JEFF FANCY / PHOTOS BY MATT DELA CRUZ & NICK JOSE / SOURCE: HOPSHIGHWAY.COM

I

n the beautiful San Diego community of Carmel Mountain Ranch,

for the ideal and then add infusions to make it interesting,” he explained. “I

Second Chance Beer Company is appropriately located at the

like to use more savory ingredients now than before, like herbs and nuts. I

intersection of Innovation Drive and Avenue of Science. With over

enjoy taking a style and playing around with it. In the future there will be more

20 years of experience as an innovative brewer and a graduate

of these kinds of beers.”

of the science-based Master Brewers Program at UC Davis, the

It is this philosophy that has helped make Marty the exceptional brewer

address is fitting for co-founder and brewmaster Marty Mendiola to brew

that he is today. No wonder readers of this magazine voted it “Best New Beer

spectacular beer.

Spot” in a recent poll.

Marty is a well-known figure in the world of craft beer. Since he started

Like many breweries, there is a theme, and the name says it all. Here,

brewing professionally his beers have won six World Beer Cups and ten Great

everything gets a “second chance.” For example, construction left-overs

American Beer Festival medals. In 2013, he was named Brewer of the Year in

were repurposed to build furniture in the tasting room; whiskey barrel pieces

the Brewpubs Category at the Great American Beer Festival in Denver.

were used to make light fixtures and beautify the front of the bar; pieces of

“I like to brew clean tasting beers that are true to the original style, while

a wood fence from Marty’s childhood home became the baseboards in the

adding a little personal creativity; same way you do in the kitchen,” Marty told

Tasting Room; and the booths in “The Brewer’s Lounge” were salvaged from

us recently.

Rock Bottom Brewery when the downtown location closed.

“At first I tried to brew to style,” he said. “Like in cooking, though, I wanted to do something

different now and then. It’s good for me to

change it up.” Marty likes to brew beers that are dry with a clean aftertaste. “So, I shoot

“The theme relates to Marty and Curtis getting a ‘second chance’ to do their own venture in the brewing world, but it goes beyond that into our operations. It’s in our approach to repurposing and reducing waste and who we chose as our philanthropic partners,” said brewery co-founder/owner, WESTCOASTERSD.COM •

37


The third partner in the brewery is Chief Tasting Officer, Curtis Hawes. Marty and Curtis became friends when they both worked at Rock Bottom La Jolla (Marty as Senior Brewer, Curtis as Assistant General Manager). While working at Rock Bottom, Curtis earned his MBA from San Diego State. Now he is in charge of permitting, distribution,

marketing,

and

sales at Second Chance. In less than a year since the brewery started production last year, Curtis has gotten their beers on tap or in cans at over 160 locations in San Diego County, a noteworthy record. “It’s a great time to be alive and drink beer,” Curtis told us. “Living in the moment, realizing what you have and what you are grateful for. Move low and slow, do what you do, and do it well. To sum us up in a word: 'possibilities.' Seize. Sip. Enjoy. That’s our motto. And pushing the envelope on beers.” Virginia Morrison. “We practice it in our daily lives, and encourage others to do the same.”

To meet current demand for their beers, Marty and assistant brewer, Craig Gregovics, are brewing

Virginia was the motivator behind the start-up of the brewery. She

once a week on their 30-barrel, computer-controlled system. Careful

handles the business side of things: legal concerns (she is an attorney),

temperature tolerances are kept via state-of-the-art software, from mashing

organizational planning, fund-raising, trademarks, operations, and events,

to fermentation. Quality control is critical, and regular focus groups and blind

such as hosting dog adoptions the brewery is known for. Virginia also handles

tastings help in this regard.

the brewery’s philanthropic endeavors, such as their partnership with Donate Life San Diego, a leader in the promotion of organ and tissue donation. “Being a positive business in the community is important to us,” she continued. “One way we are able do that is to give back to the community through charity.”

“We brew consistently clean, smooth beers, with great taste and aromas,” Marty said. “Beers that make you want to take another sip.” “I tend to be on the subtle side of things,” he continued. “I want the beer to be there first with flavors in the background.” To brew craft beers of this quality and quantity on a consistent basis

“Regulars and followers are also very important to us,” Virginia remarked.

requires physical and mental focus on the part of any brewing team. At

“We wanted to make our brewery like Rock Bottom in La Jolla when Marty

Second Chance, the team regularly runs and practices Kung Fu and Yoga

and Curtis were there — where it was like the TV show, Cheers.”

to maintain stamina.

BR

CONTAC

619-90


Marty Mendiola

“The most difficult aspect of the brewing process is the physical part of cleaning and keeping the cleaning process constant,” Marty revealed. “The intellectual part is easy. Yeast health and getting strong fermentations are also critical. Because of this, we have to take care of ourselves. Body mechanics are important to making beer, as are the principles of focus and balance.” Currently, the best-selling beers at the brewery, restaurants, and tap rooms around the county are Seize The IPA; Mulligan, Irish-Style Red; Legally Red, Red IPA, and Seize The Coffee, a Coffee-Infused IPA. “Our Mulligan Irish-Style Red is a good beer to first enter into craft beer,” advises Marty. “Personally, I love hoppy IPA’s and all the various flavors we can coax out of the many hops available. But I also have a soft spot for the Irish Reds, English Brown Ales, and Porters for their maltiness. My infusions are taking off, and I want to pursue the use of hibiscus flowers, Himalayan pink salt, fruits, and herbs which are key to certain beer styles. I am also exploring souring techniques.” “Small

batch

infusions

are

real,”

Virginia

confided. “We make them at home. We toast coconut and cocoa nibs in our kitchen every time we make our Coco Rasa Coconut Porter.” In the future, Second Chance will be one of three breweries that will brew beer with farm-fresh hops, citrus, and blueberries when the North 40 Urban Farm project opens in Carlsbad. Anticipating the North 40 project, Marty started exploring the use of blueberries for future beers, and we were privileged to sample a test batch of a blueberry Kölsch he had recently brewed. Ruby in color, with a sweet nose and hint of blueberries, this beer has a light palate that is slightly tart, with a crisp, clean finish. It was simply divine. We are looking forward to its debut. We were also in luck to experience a guided tasting from Marty of their small batch beer, Seize The Coffee (6.5% ABV/65 IBU), inspired by a trip to Colorado.

BREWERY & RESTAURANT INSURANCE

CONTACT SNAPP & ASSOCIATES FOR A FREE, NO OBLIGATION QUOTE !

619-908-3100 · EXCLUSIVEPROGRAM@SNAPPINS.COM


Curtis, Virginia & Marty

Seize The Coffee features seven hops and an infusion of cold brewed coffee and beans from local roaster Mostra. This beer glows golden-copper with a fluffy, ivory head. It has aromas of citrus and coffee, and subtle flavors of citrus, coffee, pine, and a hint of chocolate. Its mouthfeel is smooth and its aftertaste is clean, making it easy to drink. Marty describes the beer as “unexpectedly perfect harmony.” After tasting it ourselves, we know why. It is outstanding. We highly recommend a visit to Second Chance Beer Company. The brewhouse and tasting room are beautiful, the service is excellent, and it is a fun place to drink worldclass beers. When you do visit, look for the basketball hoop inside the brewery. It was installed by a previous occupant of the space, and now used by brewery staff when they need a break from brewing. “The hoop is just for us – it’s come too close to breaking glassware one too many times,” Virginia laughed when we asked about it. “But there are darts, corn hole and more games on the way!”

-----------------------------------------------------------------HopsHighway.com is your digital resource to San Diego craft beer & breweries. Discover local events, festivals, award-winning beers, brewery tours, and an interactive map with over 140 brewery, brewpub and taproom locations.

40 •

AUGUST 2016


BEER CUP

LOCAL BREWERIES COMPETE FOR THE BEST AT BEACHFEST PRESENTED BY WEST COASTER BEER TASTINGS SEPTEMBER 30TH

  

  

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P L AT E S & P I N T S

BY BRANDON HERNÁNDEZ PHOTOS BY MORGAN WOODERSON

DI Y

ICE CREAM

E

very now and then, as if a gift from the gastronomic gods, a

If those words piqued your interest, too, here’s the skinny on an

package will arrive at my front-door. Sometimes they are foretold

ice cream mix from The Curious Creamery (thecuriouscreamery.com).

of, but more regularly than one might think, they come completely

Aside from the fact this product allows one to make ice cream using beer,

out of left-field. In this case, left-field being some magical place

it eliminates the need for an ice-cream machine. No outlay of cash for

where culinary and bar tools, foods, ingredients, adult-beverages and

a machine destined to be rarely used, no freezing of cylinders, no loud

apparatuses built to keep said libations cold on-the-go are crafted. It’s

churning ruckus. This is a good thing. All an aspiring ice cream conjurer

tough to make a fortune as a writer, but these occasional surprise perks

has to do is go to the store and buy this mix, which comes packaged in

keep us scribes going.

containers that, once opened, can be filled with the finished product.

Companies and public-relations firms send out samples in an attempt

The only things you need once the mix has been procured is your

to entice and inspire the media to help spread the word about certain

beverage of choice and one of the following: an electric stand-mixer such

products. I do the same thing in my capacity as a brewery marketing

as a Kitchen Aid, an electric hand-mixer or an electric stick-whisk. This is

manager, so I understand the often-favorable risk-and-return odds

maybe the only downfall of Curious Creamery’s invention, but even with

associated with doing so. The marketer in me hopes for 100% media pick-

the aforementioned devices set on high, it required nearly 10 minutes to

up from such efforts, while the journalist in me realizes that the percentage

churn the ice cream. A hand-whisk and human musculature simply can’t

of such products I’ve written about over my career is rather low. Even in

replicate that effort and get the necessary volume-enhancing air beat into

cases where I absolutely adore the samples provided – I would love to

the mixture.

tell you about a particularly tasty brand of pork jerky – there simply isn’t a publication or content fit at the moment.

Once the beer and powder mix are blended courtesy of modern culinary technology, the resulting custardy concoction can have light-

So when a sample arrives that meets quality standards and can

weight mix-ins such as graham cracker crumbs or chocolate shavings

wedge its way into my writing schedule and a publication’s calendar, it

folded into it. From there, it’s straight to the freezer to let the mixture firm-

feels good to get it in to share news of something I think my readers

up to the consistency of traditional ice cream. This takes two to seven

will legitimately enjoy. And if that happens to be jerky, check out Golden

hours. If you want to toss in some heavier mix-ins like fruit, cookie-dough

Island—goldenislandjerky.com.

chunks or chocolate chips, fold those in about halfway through the freezing process, lest they sink to the bottom. It really is just that simple

This particular column is about a product that arrived at my home

and produces some pretty tasty dessert fare.

one afternoon, and was so interesting to me that I made plans to give it a whirl straightaway. They had me at “DIY Beer Ice Cream.”

I made a couple of batches using the Curious Creamery mix; one with AleSmith Speedway Stout and chocolate chips and another with WESTCOASTERSD.COM •

43


Benchmark Brown Ale. The Speedway version didn’t work all that well, and it had everything to do with its 12% ABV; the alcohol doesn’t freeze and the ice cream wasn't able to support the heavier mix-ins. The boozy flavor was unappealing as well. Curious Creamery actually recommends diluting beer that’s more than 6.5% ABV by 50% using a non-alcoholic beverage, so I can’t say they didn’t warn me, but I had to give it a shot. But if you go with something that is plenty flavorful, yet lower in octane, like Benchmark’s 4.5% Brown, you’ll get the results Curious Creamery intended, and that’s something that’s rather good and relatively easy.

BASIC BEER ICE CREAM YIELD: 4 TO 6 SERVINGS + ¾ cup beer (less than 6.5% alcohol-by-volume) + 1 packet Curious Creamery Ice Cream Mix Ensure that your freezer is adjusted to its lowest setting. Insert the whisk attachment to your mixer and let sit for 30 minutes to 1 hour. Insert into mixer. Combine the beer and ice cream mix in the tub the mix came in or a freezer-safe container (if using a stand-mixer, see separate set of directions below). Place the whisks of the mixer in the tub and gently move them around to moisten the powder in the liquid. Turn the mixer on low and mix for 30 seconds. Turn the mixer to high and mix until the liquid thickens, increasing in volume and becoming creamy and wavy, 3 to 7 minutes. Seal the container and place on the lowest shelf of your freezer. Let freeze until firm, 5 to 7 hours. Serve or store, refrigerated, for up to 10 days.

S TA N D M I X E R D I R E C T I O N S Place 2 packets of ice cream mix and 1½ cups of beer in the bowl of an electric stand mixer. Whisk on low speed for 1 minute. Increase speed to high and mix until the liquid thickens, increasing in volume and becoming creamy and wavy, 3 to 7 minutes. Transfer to the tub the mix came in or a freezer-safe container, seal and place on the lowest shelf of your freezer. Let freeze until firm, 5 to 7 hours. Serve or store, refrigerated, for up to 10 days.

Plates & Pints sponsored by Bitter Brothers Brewing

44 •

AUGUST 2016


WESTCOASTERSD.COM •

45


THE DOCTOR’S OFFICE

Stay Safe, SAN DIEGO BY GONZALO J. QUINTERO, ED.D.

I

n an effort to differentiate itself from mass produced corporate

now consume craft beer over the national average, and represent 15%

beer, there are a plenty of buzz words used to market craft beer.

of the total craft volume, a big increase since 2001. These demographics

Case in point, The Brewer’s Association (BA) defines “an American

are mirrored in national DUI demographics in the age group of 21 to

craft brewer” as “small, independent, traditional.” Moreover The BA website has many tools to help craft businesses with items such as “marketing and advertising”, “exporting” and even “best practices” at the forefront. This is all well and good as these are business resources, but the one thing macro beer producers have seemingly bested the craft beer movement at is an item that could be categorized under “best practices.” That item: responsibility. The promotion of responsible drinking seems to be in every piece of macro beer media. Craft beer, on the other hand, has done a great deal to promote the craft beer culture collectively, but very little, as a whole, to promote responsibility when it comes to personal consumption. What's the issue? The Center for Disease Control’s statistics on Driving Under the Influence (DUI) on a national level show that approximately one in three traffic

35 years old, which has had a marked increased

“Craft beer...has done a great deal to promote the craft beer culture collectively, but very little...to promote responsibility when it comes to personal consumption.”

deaths in the United States involve a driver with

in DUI arrests of women over the last 10 years. What’s the correlation? According to FBI’s most recent national statistics, between 2003 and 2012, annual DUI arrests among women increased from 174,000 to 211,000. This is a 21% increase! In California during the same era 56% of all females arrested for DUI were white and their average age was 29. This is again a key craft beer demographic. The BA also states that 75% of all legal aged drinkers now live within 10 miles of a craft brewery. Craft beer is the thing to do. It’s trendy. It’s popular. There are multiple regions within San Diego that have restaurants, breweries, tasting rooms, and bars all within eye shot of each other and all of which are thriving. There’s little to no social stigma for women drinking in public, something that hasn’t been true for many generations. In fact, there are even entire clubs

a blood alcohol concentration (BAC) of 0.08% or higher. This BAC is

dedicated to women beer brewers and women craft beer aficionados.

considered alcohol-impaired nationally by law. Based on data from the

So, what can be done to curb DUI?

US Department of Transportation’s National Highway Traffic Safety Administration (NHTSA), there was an alcohol-impaired traffic fatality

As an industry leader San Diego can take the initiative and set an

every 53 minutes in 2014. Said another way, there were 27 alcohol-

example as a responsible city. San Diego has world-class beaches,

impaired traffic fatalities every day on average that year. Therefore, it

world-renowned tourist destinations, and is arguably the best beer

can be said that alcohol, in all forms, is a major factor in traffic accidents,

city in the nation. San Diego does not, however, have a world-class

specifically deaths. What does this have to do with craft beer?

public transit system in our world-class beer city. As a world leader, our public transportation infrastructure should reflect this. Why isn't

If craft beer is making up more and more of the market share, it is easy

there an express bus from downtown, to North Park, to Miramar Road?

to infer that craft beer is becoming a greater part of these statistics.

Taxi industries have pushed out ride share industries (such as Uber and

Though the type of alcohol that impairs drivers is not noted in DUI

Lyft) in other locales, but should be protected in San Diego by local

arrests, there are some emerging statistics that should be taken into

ordinance and should be promoted as viable transportation options.

account. Dr. Bart Watson, Chief Economist at The BA, shared his

Making it home should be a part of your plan regardless of sex, race,

findings in a presentation titled “The Demographics of Craft Beer

or age. Individual businesses and local craft beer guilds need to be a

Lovers.” In it, all trends point toward increasing diversity of craft beer

part of those plans by making a campaign to champion responsible

drinkers. The most important trend in that report, for our purposes, is

consumption. Based on the above assertions, it is more important to

that of young women coming into craft beer. Young women ages 21-34

market a safe journey and not just the destination. •

46 •

AUGUST 2016


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#

Over the next few pages, we’ll share some of our

R

S

DBEE

favorite photos from Instagram that were uploaded using the hashtag

#sdbeer.

WARNING: THIRST FOR A TASTY, LOCALLY-BREWED BEER MAY OCCUR.

@a bnormalbeerco getting ready for the voyage ove rseas. Coming to taps in Korea very soon!

- @anj_r

@apintofhoppiness

@aylon

@be_grace33

@ b e a rd e d c i c e ro n e

@ b e n c h m a r k b re w i n g

@ b re w s t i l l s

@bullets2bandages

WESTCOASTERSD.COM •

49


Tom Ham’s Lighthouse presents:

@ c a c r a f t b e e rd o c

ON THE BAY

500 KEGS! Soon these will all be filled with delicious cold brew!! #Burgeonbeer

"32 Craft Beers on Tap Daily" - @burgeonbeer

Monday - Friday

@coryloveshops

{ 3:00PM - 6:00PM }

Drinks $1 off Wines by the glass Selected Beers 8oz. $3 / 16oz. $5 $2 Off Craft Cocktails

Food $1 Oysters (daily selection)

$2 off small bites $3 off Appetizers Visit our sister restaurant Bali Hai Restaurant

• AUGUST 2016 50 www.tomhamslighthouse.com | 619-291-9110

Dipped into the cellar. THIS BEER IS

Pulled out these gems

CLEAN | cheers to

from @councilbrew ing

@secondchancebeer

with @gypsylocal.

for helping this Beerd

#V ienne is drinking

shower up

perfectly!

- @craftbeerd

- @hansenhunt


@ h e l i x b re w i n g c o

@hoppy_cow_supply

@lostabbey

The early bird catches the worm. Where are you ta king #mhbopenmike this weekend?

- @mikehessbrewing

First step in making a great beer is showing your lov e. #homebrew #gabf #gabf2016 #lightningbrewery #gabfproam #sdbeer #q uafforg

- @nickcoronabrewing

@ o ff b e a t b re w i n g

WESTCOASTERSD.COM •

51


Miles of taps. Welcome to La Mesa @coinhaus 50 s elf serve beers on tap and o ld s chool video games. This jus t might work.

- @sdbeertour

@pgog10

[ le a ving your legacy ] The golf to ur nament wouldn't be possible without the help from our sponsors. Interested in making the vision come to life? Sponsorship opportunities are still available at bit.ly/sdbggolf2016

- @sdbrewers

@sdcraftbeermama

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@ t h i n k f a s t f o r w a rd

FOLLOW @WESTCOASTERSD ON INSTAGRAM, AND DON’T FORGET TO USE #SDBEER IN YOUR UPLOADS! OUR FAVORITE #SDBEER PHOTOS WILL APPEAR IN THE NEXT ISSUE OF WEST COASTER SAN DIEGO.

@ t o ro i s l a n d e r

52 •

AUGUST 2016

@ w o m e n s b e e rc o l l e c t i v e


CRAFT BEER DIRECTORY & MAP

A| DOWNTOWN BEER BARS + RESTAURANTS

1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98B ottlesSD.com 2. BARLEYMASH 600 5th Ave. | 6 19.255.7373 www.BarleyMash.com 3. BUB’S @ THE BALL PARK 715 J St. | 6 1 9 .546.0815 www.Bub sSanDiego.com 4. CIRO’S PIZZERIA GASLAMP 536 Mar ket St. | 619.696.0405 www.Cir osSD.com 5. CRAFT & COMMERCE 675 W Beech St. | 619.269.2202 www.Craft- Commerce.com 6. HALCYON/STELLA PUBLIC HOUSE 1429 Isla nd Ave. | 619.234.0808 www.Ste llaPublicHouse.com 7. IRONSIDE FISH & OYSTER BAR 1654 Ind ia St. | 619.269.3033 www.Iron sideFishandOyster.com 8. KNOTTY BARREL 844 Mar ket St. | 619.269.7156 www.Kno ttyBar r el.com 9. NEIGHBORHOOD 777 G St. | 6 1 9 .446.0002 www.Neighbor hoodSD.com 10. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Oga washi.com 11. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queensto wn 12. SEARSUCKER 611 5th Ave. | 6 19.233.7327 www.Sea r sucker.com 13. STONE BREWING TAP ROOM 795 J St. | 6 1 9 .727.4452 www.Sto neBr ewing.com 14. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.Sto neBr ewing.com 15. TACOS & TARROS 2015 Birch Rd. www.TacosAndTarros.com 16. TASTE AND THIRST 715 4th Ave. | 6 19.955.5995 www.TasteAndThirst.com 17. THE FIELD IRISH PUB & RESTAURANT 544 5th Ave. | 6 19.232.9840 www.The Field.com 18. THE HOPPING PIG 734 5th Ave. | 6 19.546.6424

---------------------------------

BOTTLE SHOPS

1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusWineMarket.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.MonkeyPa wBrewing.com 5. THE BEER COMPANY 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

BREWERIES

1. MISSION BREWERY 1441 L St. | 619.544.0555 www.MissionBrewer y.com 2. RESIDENT BREWING CO. 411 C St. | 619.717.6622 www.ResidentBrewing.com

B| UPTOWN BEER BARS + RESTAURANTS

1. BEERFISH 2933 Adams Ave. | 619.363.2337 www.Ea tBeerFish.com 2 . B E L C H I N G B E AV E R N O R T H PA R K 4223 30th St. | 760.703.0433 www.BelchinBea ver.com 3. BUFFALO PUBLIC HOUSE 406 U niversity Ave. | 619.458.9198 www.TheBuffaloPub.com 4. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 5. CALIFORNIA TAP ROOM 3812 Ray St. | 619.542.9990 www.CaliforniaTa pRoom.com 6. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com 7. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 8. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 9. COUNTERPOINT 830 25th St. | 619.564.6722

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1. BINE & VINE 3334 Adams Ave. | 619. 795.2463 www.BineAndVin e. com 2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer. com 3 . B O U L E VA R D L I Q U O R 4245 El Cajon Bl vd . | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619. 284.2485 www.ClemsBottl eHou se.com 5. HENRY’S MARKET 4175 Park Blvd. | 619. 291.8287 www.Henr ysMarkets. com 6. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619. 296.8447 7. MAZARA TRATTORIA 2302 30th St. | 6 19. 284.2050 www.MazaraTrattor ia.com

B

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

C PA

WH

NS

BOTTLE SHOPS

HOME BREW SUPPLY

1 3

R THO

2930 University Ave. | 619.458.9200 www.TheSafeHou seNP. com 2 7 . T H E S O U T H PA R K A B B E Y 1946 Fern St. | 6 19. 696.0096 www.TheSouthParkAb b ey.com 28. TIGER!TIGER! TAVERN 3025 El Cajon Blvd . | 619.487.0401 www.TigerTigerTa vern . com 29. TORONADO SAN DIEGO 4026 30th St. | 619. 282.0456 www.ToronadoSD. com 30. TRUE NORTH TAVERN 3815 30th St. | 619. 291.3815 www.TrueNorthTa vern . com 31. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNorth Park. com 32. UNDERBELLY 3000 Upas St. | 619. 487.9909 www.GodBlessUnd erb elly.com 33. URBAN SOLACE 3823 30th St. | 619. 295.6464 www.UrbanSolac e. n et 34. WAYPOINT PUBLIC 3794 30th St. | 619. 255.8778 www.facebook.com/WaypointPublic

www.CounterpointSD.com 10. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com 11. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 12. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 13. ENCONTRO 3001 University Ave. | 619.291.1220 www.EncontroNorthPark.com 14. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460 www.HamiltonsTa vern.com 15. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 16. MODERN TIMES FLAVORDOME 3000 Upas St. www.ModernTimesBeer.com 17. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700 18. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com 19. POLITE PROVISIONS 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 2 0 . R I T U A L TAV E R N 4095 30th St. | 619.283.1618 www.RitualTa vern.com 21. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 22. SODA & SWINE 2943 Adams Ave. | 619.269.7632 www.SodaAndSwine.com 23. STATION TAVERN 2204 Fern St. | 619.255.0657 www.Sta tionTa vern.com 24. THE HAVEN PIZZERIA 4051 Adams Ave. | 619.281.1904 www.TheHa venPizzeria.com 25. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 26. THE SAFEHOUSE

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

IND

1

OTHER

www.TheHoppingPig.com 19. THE LOCAL 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 20. THE TIPSY CROW 770 5th Ave. | 619.338.9300 www.TheTipsyCro w.com 21. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/TheBalboaSD 22. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

HO

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= N E W L O C AT I O N

MARKET ST


= N E W L O C AT I O N

8. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

BREW PUBS

1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO. 3416 Adams Ave. | 619.255.2491 www.Blin dLad yAleHouse.com 2. NORTH PARK BEER CO. 3038 Univer sity Ave. | 619.880.NPBC www.NorthPar kBeerCo.com 3 . S O U T H PA R K B R E W I N G 1517 30th St. | 619.610.9038 www.Sou thPar kBrewing.com

BREWERIES

1. BITTER BROTHERS 4170 Morena Blvd. | 619.961.6690 www.BitterBrothers.com 2. KARL STRAUSS BREWING CO. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com

OTHER

1 . H I LT O N L A J O L L A T O R R E Y PINES 10950 North Torrey Pines Rd. 858.558.1500 | www.Hilton.com ---------------------------------

BREWERIES

1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.The Bar nBr ew.com 2. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBr ewing.com 3. MIKE HESS BREWING (NORTH PARK) 3812 Grim Ave. | 619.255.7136 www.HessBr ewing.com 4. POOR HOUSE BREWING COMPANY 4494 30th St. www.Poo r HouseBrew.com 5. THORN ST. BREWERY 3176 Thor n St. www.Tho r nStr eetBrew.com

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

OTHER

1. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCur r entBrewing.com --------- - - - - - - - -----------------

C| LA JOLLA BEER BARS + RESTAURANTS

1. EUREKA! 4353 La Jolla Villa ge Dr. Ste H35 858.210.3 4 4 4 www.EurekaRestaurantGroup.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePla teSportsCafe.com 3. LA VALENCIA HOTEL 1132 Pro spect St. | 858.454.0771 www.LaValencia.com 4. PORTERS PUB 9500 Gilman Dr. | 858.587.4828 www.Porter sPub.net 5. PUBLIC HOUSE 830 Klin e St. | 858.551.9210 www.The - PublicHouse.com 6. REGENTS PIZZERIA 4150 Re gents Park Ro w 858.550.0 4 0 6 www.Reg entsPizza.com 7. THE GRILL AT TORREY PINES 11480 N Tor r ey Pines Rd. 858.777.6 6 4 5 www.Lod geTor r eyPines.com 8. THE SHORES RESTAURANT 8110 Camino Del Oro | 858.456.0600 www.The Shor esRestaurant.com

BOTTLE SHOPS

1. BRISTOL FARMS 8510 Genesee Ave. | 858.558.4180 www.BristolFar ms.com 2. WHOLE FOODS LA JOLLA 8825 Villa La Jolla Dr. | 858.642.6700 www.Wh oleFoodsMarkets.com

BREW PUBS

1. KARL STRAUSS BREWING CO. 1044 Wa ll St. | 858.551.2739 www.KarlStr auss.com 2. LA JOLLA BREWING COMPANY 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.com 3. ROCK BOTTOM BREWERY RESTAURANT 8980 Villa La Jolla Dr. | 858.450.9277 www.RockBottom.com/La-Jolla

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS

1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.La titude32Bar.com 9. LUIGI’S AT THE BEACH 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. PACIFIC BEACH FISH SHOP 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 1 1 . S D TA P R O O M 1269 Garnet Ave. | 858.274.1010 www.SDTa pRoom.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 Garnet 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.ThePa tioOnLamont.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 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

BOTTLE SHOPS

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

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

www.ModernTimesBeer.com 3. OB BREWERY 5041 Newport Ave. | 619.955.8053 www.OBBrewer y.com

---------------------------------

E| POINT LOMA/ OCEAN BEACH BEER BARS + RESTAURANTS

1 . FAT H O M B I S T R O 1776 Shelter Island Dr. 619.222.5835 | www.Fa thomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTo wnPub.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 Nia gara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertySta tion.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. ROSE'S TASTING ROOM 2609 Congress St. | 619.293.7673 www.RosesTastingRoom.com 13. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 14. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.Shera tonSanDiegoHotel.com 15. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Sla ters5050.com 16. TENDER GREENS 2400 Historic Deca tur Rd. 619.226.6254 www.TenderGreensFood.com 17. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 18. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. 619.291.9110 www.TomHamsLighthouse.com

BOTTLE SHOPS

1. BARONS MARKET 4001 W Point Loma Blvd. 619.223.4397 www.BaronsMarket.com 2. FULLER LIQUOR 3896 Rosecrans St. | 619.296.1531 www.KegGuys.com 3. OLIVE TREE MARKETPLACE 4805 Narra gansett Ave. 619.224.0443 www.OliveTreeMarket.com 4. SEA TRADER LIQUOR & DELI 1403 Ebers St. | 619.223.3010 www.SeaTraderLiquorAndDeli.com

BREW PUBS

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

BREWERIES

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

OTHER

1 . C U LT U R E B R E W I N G TA S T I N G ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com 2. HELM’S SATELLITE TASTING ROOM 4896 Newport Ave. www.HelmsBrewingCo.com 3. MIKE HESS TASTING ROOM 4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com 4. 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/BalboasTa pHouse 2. COMMON THEORY PUBLIC HOUSE 4805 Convo y St. | 619.495.3689 www.CommonTheor ySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. DUMPLING INN & SHANGHAI SALOON 4625 Convo y St. | 858.268.9638 www.DumplingInn.com 5. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 6. MCGREGOR'S GRILL 10475 San Diego Mission Rd. | 619.282.9797 www.McGregorsSanDiego.com 7. O’BRIEN’S PUB 4646 Convo y St. | 858.715.1745 www.OBriensPub.net 8. PACIFIC TIME 5277 Linda Vista Rd. | 619.260.8446 www.PacificTimeSD.com 9. POSEIDON PROJECT 4126 Na pier St. | 619.230.5334 www.PoseidonSD.com 10. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handler y.com 11. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 12. SPICE & SOUL 4033 Ava ti Dr. | 858.291.8480 www.SpiceNSoul.com 13. STEINS PUB 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 14. 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 Convo y 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.SanDiegoBrewin g . com

BREWERIES

1. BALLAST POINT/HOME BREWMART 5401 Linda Vista Rd . 406 619.295.2337 www.HomeBrewMart. com 2. BENCHMARK BREWING CO. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewin g.com 3. CORONADO BREWING CO. (KNOXVILLE) 1205 Knoxville www.CoronadoBrewin g Compan y.com 4. COUNCIL BREWING COMPANY 7705 Convo y Ct. | 858. 256.0038 www.CouncilBrew. com 5. GROUNDSWELL BREWING C O M PA N Y 6304 Riverdale St. | 619.795.2337 www.Grounds wellBrew. com 6. HELM’S BREWING CO. 5640 Kearn y Mesa Rd . | 858.384.2772 www.HelmsBrewin g Co. com 7. KENSINGTON BREWING COMPANY 5839 Mission Gorg e Rd . Ste. E 619.948.8705 www.Kensington BrewCo.com 8 . K I L O WAT T B R E W I N G 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilo wa tt.beer 9. MAGNETIC BREWING 5595 Ma gna tron Blvd . | 858.222.1668 www.Ma gneticBrewin g . com 10. QUANTUM BREWING 5375 Kearn y Vill a Rd . #116 www.QuantumBeer. com 11. SOCIETE BREWING C O M PA N Y 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewin g . com

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

OTHER

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

G| SORRENTO VALLEY/MIRA MESA/MIRAMAR BEER BARS + RESTAURANTS

1. BEST PIZZA & BREW 9172 Mira Mesa Blvd . | 858.566.9900 www.BestPizzaA n d Brew.com 2. BRUSKI HOUSE BURGERS & BEER 9844 Hibert St. Ste. G10 858.530.2739 www.BruskiHouse. com 3. WOODY’S BURGERS 7070 Miramar Rd . | 858.695.9986 www.Bangin-Burg ers. com

BOTTLE SHOPS

1. KEG N BOTTLE 9430 Scranton Rd . | 858.458.4290 www.KegNBottle. com 2. SAN DIEGO WINE CO. 7080 Miramar Rd . Ste. 100 | 858.586.9463 www.SanDiegoWin eCo. com

BREW PUBS

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


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1. 83 DEGREES 660 Carlsbad Vil la g e Dr. | 760.729.7904 www.83Degrees. n et 2. BOARD & BREW 201 Oak Ave. | 760. 434.4466 www.BoardAndBrew. com 3. DANI P’S CORK & TAP 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTa p . com 4. FLYING PIG PUB & KITCHEN 626 S Tremont St. | 760.453.2940 www.FlyingPigPu b Kitch en.com

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

1

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BEER BARS + RESTAURANTS

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4

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1. AMERICAN HOMEBREWING SUPPLY 9535 Kearn y Villa Rd. | 858.268.3024 www.AmericanHomebrewing.com

NIM

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

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1

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HOME BREW SUPPLY

ET

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19. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewer y.com

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www.HessBrewing.com 13. MIKKELLER BREWING SAN DIEGO 9366 Cabot Dr. | 858.353.7174 www.Mikkeller.DK 14. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 1 5 . O ’ S U L L I VA N B R O S . B R E W I N G 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com 16. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org 17. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 18. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com

BL VD

7. DIVISION 23 BREWING 7408 Trade St. | 858.752.1924 www.Division23Brewing.com 8. DUCK FOOT BREWING C O M PA N Y 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com 9. GREEN FLASH BREWING C O M PA N Y 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 10. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 www. IntergalacticBrew.com 11. LONGSHIP BREWERY 10320 Camino Santa Fe Ste. C 858.246.7875 www.LongshipBrewer y.com 12. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453

1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBr ewing.com 2. 32 NORTH BREWING CO. 8655 Pro duction Ave. | 619.363.2622 www.32Nor thBr ew.com 3. ALESMITH BREWING COMPANY 9990 Ale Smith Ct. | 858.549.9888 www.AleSmith.com 4. AMPLIFIED ALE WORKS 9030 Kenamar Dr. #309 www.Am plifiedAles.com www.AleSmith.com 5. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Car r oll Way | 858.695.2739 www.BallastPoint.com 6. BALLAST POINT BREWING AND SPIRITS 10051 Old Gr ove Rd. 858.695.2 7 3 9 www.BallastPoint.com

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= N E W L O C AT I O N

5. GREEN DRAGON TAVERN AND MUSEUM 6115 Paseo Del Norte | 760.918.2421 www.GreenDr a gonTa vernCA.com 6. LOCAL TAP HOUSE OCEANSIDE 308 S Co ast Hwy. | 760.547.1469 www.LocalTa pHouse.com 7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSpor tsBarAndGrill.com 8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTa pRoom.com 9. TAP THAT TASTING ROOM 3207 Ro ymar Rd. | 760.433.4827 www.Ta pTha tKegNo w.com 10. THE COMPASS 300 Carlsbad Villa ge Dr. | 760.434.1900 www.Facebook.com/TheCompassCarl sbad

BOTTLE SHOPS

1. BEER ON THE WALL 3310 Via De La Valle | 760.722.2337 www.Bee r OnTheWall.com 2. PAPPY’S MARKET 601 N. Cleveland St. | 760.722.0043 3. PIZZA PORT BOTTLE SHOP 573 Carlsbad Villa ge Dr. 760.720.7 0 0 7 www.PizzaPor t.com/Loca tions/Bottle-Shop 4. STONE COMPANY STORE OCEANSIDE 301 N. Tr emont St. | 760.529.0002 www.Sto neBr ewing.com 5. TEXAS WINE & SPIRITS 945 Carlsbad Villa ge Dr. 760.729.1 8 3 6 www.TexasWineSpirits.com

BREW PUBS

1. BREAKWATER BREWING COMPANY 101 N Co ast Hwy. Ste C140 760.433.6064 www.Breakwa terBrewingCompan y.co m 2. KARL STRAUSS BREWING CO. 5801 Armada Dr. | 760.431.2739 www.KarlStr auss.com 3. PIZZA PORT CARLSBAD 571 Carlsbad Villa ge Dr. 760.720.7 0 0 7 | www.PizzaPort.com 4. URGE OCEANSIDE / MASON ALE WORKS 2002 S. Coast Hwy | 760.429.7424 www.UrgeGastr opub.com

BREWERIES

1. ARCANA BREWING CO. 5621 Palmer Way www.ArcanaBr ewing.com 2. BAGBY BEER COMPANY 601 S. Coast Hwy. | 760.270.9075 www.Ba g byBeer.com 3. CULVER BEER CO. 2719 Loker Ave West, Ste. D 760.814.2 3 5 5 www.Culver Beer.com 4. LEGACY BREWING COMPANY 363 Airp or t Rd. | 760.705.3221 www.Leg acyBr ewingCo.com 5. MIDNIGHT JACK BREWING 3801 Oceanic Dr, Ste 101 | 760 . 637 . 9679 www.Mid nightJackBrewing.com 6. OCEANSIDE ALE WORKS 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 7. OCEANSIDE BREWING COMPANY 314 Via Del Nor te www.OceansideBrewingCo.com 8. ON-THE-TRACKS BREWERY 5674 El Camino Real Ste G www.OTT Br ew.com

HOME BREW SUPPLY 1. CARLSBAD BREW SUPPLIES A.K.A. GUADALUPE BREWERY 5674 El Camino Real Ste D 858.751.4 BR U www.CarlsbadBrewSupply.com 2. HYDROBREW 1319 S Coast Hwy. 760.966.1885 www.Hyd r oBr ew.com

OTHER

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

I| EAST COUNTY

BEER BARS + RESTAURANTS

1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 | www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com 3. DOWNTOWN CAFE 182 E Main St. | 619.440.5687 www.Do wnto wnCafe-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 . M A I N TA P TAV E R N 518 E Main St. | 619.749.6333 www.MainTa pTa vern.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 9. URBN ST. 110 S Ma gnolia Ave. | 619.328.6922 www.URBNStBrewing.com

BOTTLE SHOPS

1. B’S KEGS 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. BEVERAGES 4 LESS 9181 Mission Gorge Rd. | 619.448.3773 www.Bevera ges4LessInc.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. STAR MARKET 10502 Mission Gorge Rd. Ste. 110 619.334.2831 www.insta gram.com/StarMarketSantee 7. VALLEY FARM MARKET 9040 Campo Rd. | 619.463.5723 www. ValleyFarmMarkets.com 8. WINDY CITY LIQUOR 701 Broadway | 619.588.8404 www.Wind yCityLiquor.com

BREWERIES

1. BNS BREWING & DISTILLING 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. BURNING BEARD BREWING 785 Vernon Way | 619.456.9185 www.ButchersBrewing.com 3. BUTCHER’S BREWING 9962 Prospect Ave. | 619.334.2222 www.BurningBeardBrewing.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. FIREHOUSE QUE AND BREW 1019 S. Main Ave. | 760.645.3729 3. INLAND TAVERN 1001 W San Marcos Blvd. | 760.744.8782 www.InlandTa vern.com 4. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us

5. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyWineCompan y.com 6. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 7. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Sla ters5050.com 8. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 9. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 10. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.Bello wsWoodFire.com

760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd. www.ValleyCenterBrewer y.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.Wa velengthBrewCo.com

BOTTLE SHOPS

OTHER

1 . H O L I D AY W I N E C E L L A R 302 W Mission Ave. | 760.745.1200 www.HolidayWineCellar.com 2. LA VISTA LIQUOR 993 S. Santa Fe Ave. | 760.758.8900 3. VISTA WINE & SPIRITS 755 Shado wridge Dr. | 760.727.2017

BREW PUBS

1. BACK STREET BREWERY LAMPPOST PIZZA 15 Ma in St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. BELCHING BEAVER TAVERN & GRILL 302 East Broadway | 760.295.8599 www.BelchingBea ver.com/Bea v-Ta vern 3. PLAN 9 ALEHOUSE 155 E Grand Ave. | 760.489.8817 www.Plan9Alehouse.com 4. PROHIBITION BREWING CO. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompan y.com 5. SAN MARCOS BREWERY & GRILL 1080 W San Marcos Blvd. 760.471.0050 www.SanMarcosBrewer y.com

BREWERIES

1 . A Z T E C B R E W I N G C O M PA N Y / 7 N AT I O N S 2330 La Mirada Dr. Ste 300 760.598.7720 www.AztecBrewer y.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3 . B E L C H I N G B E AV E R B R E W E RY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBea ver.com 4. BOOZE BROTHERS BREWERY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewer y.com 5. DOS DESPERADOS 1241 Linda Vista 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 B osstick Blvd. | 858.775.6502 www.Kuracali.com 9. LATITUDE 33 BREWING COMPANY 1430 Vanta ge Ct. Ste 104 760.913.7333 | www.La t33Brew.com 10. MOTHER EARTH BREW CO. 2055 Thibodo Road (Vista, CA 92081) 760.599.4225 www.MotherEarthBrewCo.com 11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. | 760.294.4045 www.Offbea tBrewing.com 12. PORT BREWING/THE LOST ABBEY 155 Ma ta 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 Meado ws Dr. www.Stumblefoot.com 16. TOOLBOX BREWING 1495 Poinsettia Ave. #148

2. SECOND CHANCE BEER CO. 15378 Avenue of Scien ce #222 www.SecondChan ceBeer.com ----------------- ----------------

L | S O U T H B AY

HOME BREW SUPPLY BEER BARS + 1. BEAR ROOTS BREW SUPPLY 1213 S. Santa Fe Ave. | 760.726.4204 RESTAURANTS www.BRBrewCo.com 2 . M O T H E R E A R T H R E TA I L STORE 204 Main St. | 760.599.4225 www.MotherEarthBrewCo.com 3. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBea ver.com

1 . M O T H E R E A R T H TA P H O U S E 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com ---------------------------------

K | P O W AY / RANCHO BERNARDO BEER BARS + RESTAURANTS

1. BT'S BBQ 7845 Highlands Villa ge Pl. 858.484.3952 | www.BTs-BBQSD.com 2. BROTHER’S PROVISIONS 16451 Bernardo Ctr. Dr. 855.850.2767 | www.BrosProvisions.com 3. COMPANY PUB AND KITCHEN 13670 Po way Rd. | 858.668.3365 www.Compan yPubAndKitchen.com 4. PHILEAS FOGG’S 11385 Po way Rd. | 858.486.4442 www.PhileasFoggs.com 5. SANCTUARY LOUNGE 12090 Scripps Summit Dr. 858.530.3039 www.Sanctuar y-SD.com 6. URGE AMERICAN GASTROPUB 16761 Bernardo Ctr. Dr. 858.637.8743 | www.URGEGastropub.com 7. YANNI’S BAR & GRILL 12015 Scripps Highland Dr. 858.527.0011 | www.YannisBistro.com

BOTTLE SHOPS

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

BREW PUBS

1. CORK & CRAFT / ABNORMAL 16990 Via Tazon | 858.618.2463 www.TheCorkandCraft.com 2. KARL STRAUSS BREWING CO. 10448 Reser ve 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 . L I G H T N I N G B R E W E RY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewer y.com

1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619. 423.4900 www.CoronadoBrewin g Compan y.com 2. LA BELLA PIZZA 373 3rd Ave. | 619. 426. 8820 www.LaBellaPizz a. com 3. MACHETE BEER HOUSE 2325 Highland A ve. www.facebook.com/MacheteBeerHouse 4. MANHATTAN BAR 400 Broadway | 619. 422.6641 www.Manha ttan91910. com 5. OGGI’S PIZZA AND BREWING CO. 2130 Birch Rd. | 619. 746.6900 www.OggisEastlake. com 6. THE CANYON SPORTS PUB & GRILL 421 Telegra ph Can yon Rd. 619.422.1806 | www. CYNClub.com 7. THIRD AVENUE ALEHOUSE 319 Third Ave. www.ThirdAvenu eAleh ouse.com

BOTTLE SHOPS

1. BRANDY WINE LIQUOR 1655 Brand ywine Ave. 619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 619.474.7255 www.KegNBottle. com 3 . S O U T H B AY L I Q U O R 1355 Broadway | 619. 422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619. 409. 7630 www.Henr ysMarkets. com

BREWERIES

1. BAY BRIDGE BREWING 688 Marsa t Ct. | 619. 666.1848 www.BayBridgeBrewin g .com 2. BORDER X BREWING 8684 Avenida De La Fu ente Ste. 8 619.787.6176 www.BorderXBrewin g . com 3. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewin g.com

HOME BREW SUPPLY 1. SOCAL BREW SHOP 301 W 28th St. | 619. 336.1856 www.SoCalBrewSh op . com

----------------- ----------------

M| COLLEGE/LA MESA BEER BARS + RESTAURANTS

1. CHEBA HUT 6364 El Cajon Blvd . | 619.269.1111 www.ChebaHut.c om 2. COIN HAUS 8361 Allison Ave. | 619. 741.2288 www.CohnRestauran ts. com/CoinHaus 3. HOFFER’S CIGAR BAR 8282 La Mesa Blvd . | 619.466.8282 www.HoffersCigar. com 4. HOOLEYS IRISH PUB 5500 Grossmont Cen ter Dr. 619.713.6900 www.Hooleys.com 5. JUNK HOUSE GASTRO-PUB 5351 Adobe Fall s Rd . 619.269.9363 www.JunkHouseSD. com 6. KNB WINE CELLARS 6380 Del Cerro Blvd . | 619.286.0321 www.KnBWineCellars. com 7. TERRA AMERICAN BISTRO 7091 El Cajon Blvd . | 619.293.7088 www.TerraSD.com 8 . T H E U G LY D O G 6344 El Cajon Blvd . | 619.269.8204 www.TheUglyDog . com 9. THE VINE COTTAGE 6062 Lake Murray Blvd . 619.465.0138


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WANT TO ADD YOUR LOCATION?

www.The VineCotta ge.com 10. WEST COAST BBQ AND BREW 6126 Lake Mur r ay Blvd. 11. WOODSTOCK’S PIZZA 6145 El Cajon Blvd. | 619.265.0999 www.Wo odstocksSD.com

BOTTLE SHOPS

1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www.Keg NBottle.com 2. KEG N BOTTLE 1827 Lemon Gr ove Ave. 619.463.7 1 7 2 | www.KegNBottle.com 3. KNB WINE CELLARS 6380 Del Cer r o Blvd. | 619.286.0321 www.KnB WineCellars.com 4. PALM SPRINGS LIQUOR 4301 Palm Ave. | 619.698.6887 Fi nd us on Facebook!

BREWERIES

1. BOLT BREWERY 8179 Center St. | 619.303.7837 www.BoltBr ewer y.com 2. HELIX BREWING CO. 8101 Commer cial St. | 619.741.8447 www.DrinkHelix.com --------- - - - - - - - -----------------

N | E N C I N I TA S / DEL MAR BEER BARS + RESTAURANTS

1. BIER GARDEN 641 S. C oast Hwy. | 760.632.2437 2. DEL MAR RENDEZVOUS 858.755.2 6 6 9 www.DelMar Rendezvous.com 3. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7 1 8 0 www.EncinitasAleHouse.com 4. LUMBERYARD TAVERN & GRILL 967 S Co ast Hwy 101 | 760.479.1657 www.Lumber y ar dTa vernAndGrill.com 5. OGGI’S PIZZA AND BREWING CO. 12840 C ar mel Countr y Rd. 858.481.7 8 8 3 www.DelMar.Oggis.com 6. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 7. PANDORA’S PIZZA. 828 N. Coast Hwy | 760.230.2323 www.Pan dor asPizzaPie.com 8. PRIORITY PUBLIC HOUSE 576 N. Coast Hwy 101 | 760.230.1999 www.Prior ityPublicHouse.com 9. SAN DIEGO BEERWORKS 437 S. Highway 101 | 858.353.7174 www.San DiegoBeerWorks.com 10. STADIUM SPORTS BAR & RESTAURANT 149 S El Camino Real | 760.944.1065 www.Sta diumSanDiego.com 11. SUBLIME TAVERN 3790 Via de la Valle | 858.259.9100 www.Sub limeTa vern.com 12. THE CRAFTSMAN NEW AMERICAN TAVERN 267 N. El Camino Real | 760.452.2000 www.CraftsmanTa vern.com 13. THE REGAL SEAGULL 996 N Co ast Hwy. 101 | 760.479.2337 www.Reg alSea gull.com 14. UNION KITCHEN & TAP 1108 S Coast Hwy. 101 760.230.2 3 3 7 | www.LocalUnion101.com

BOTTLE SHOPS

1. FARR BETTER SPIRITS 398 N. El Camino Real | 760.753.7137 2. ROYAL LIQUOR 1496 N Coast Hwy. 101 760.753.4 5 3 4

BREW PUBS

1. PIZZA PORT SOLANA BEACH 135 N Hwy. 1 0 1 | 858.481.7332 www.PizzaPor t.com/Loca tions/Solan aBeach

BREWERIES

1 . C U LT U R E B R E W I N G C O . 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com ---------------------------------

O| CORONADO BEER BARS + RESTAURANTS

1. LEROY’S KITCHEN & LOUNGE 1015 Orange Ave. | 619.437.6087 www.Lero ysLuckyLounge.com 2. LITTLE PIGGY’S BAR-B-Q 1201 First St. | 619.522.0217 www.NadoLife.com/LilPigg ys 3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/Villa gePizzeria

EMAIL: DIRECTORY@WESTCOASTERSD.COM

BREWERIES

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

BOTTLE SHOPS

1. BARONS MARKET 1347 Ta vern Rd. | 619.445.5600 www.BaronsMarket.com ---------------------------------

R| RAMONA

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

1. JULIAN BREWING/BAILEY BBQ 2307 Main St. | 760. 765.3757 www.BaileyBBQ.com

BREWERIES

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

S| JULIAN BREW PUBS

BOTTLE SHOPS

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

BREW PUBS

1. CORONADO BREWING CO. 170 Orange Ave. | 619.437.4452 www.CoronadoBrewingCompan y.com ---------------------------------

P| MISSION HILLS/HILLCREST BEER BARS + RESTAURANTS

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEa ter y.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.Enjo ySausa ge.com 4. SAN DIEGO BREW PROJECT 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 5. SHAKESPEARE PUB & GRILLE 3701 India St. | 619.299.0230 www.ShakespearePub.com 6. SPITZ 3515 5th Ave. www.Ea tAtSpitz.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.ThePa tioOnGoldfinch.com 10. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTa vern.com

BOTTLE SHOPS

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

BREW PUBS

1. HILLCREST BREWING C O M PA N Y 1458 University Ave. | 619.269.4323 www.HillcrestBrewingCompan y.com

BREWERIES

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

Q| ALPINE BEER BARS + RESTAURANTS

1. ALPINE BEER CO. PUB 1347 Ta vern Rd. | 619.445.2337

www.Bullets2Bandages.org

15% of profits to vet charities


MATT DELA CRUZ 5

Q U E S T I O N S

W I T H

(@brewstills)

HOW DID YOU GET INTO PHOTOGRAPHY, AND WHAT'S YOUR PHILOSOPHY? I first took an interest into photography about six years ago when I started to see older film cameras on craigslist. The fact that I couldn’t afford a nice DSLR at the time, I figured, hey why not try out a film camera since they're cheap? I ended up getting a film SLR, Nikon FG-20 for about 50 bucks. At the time, I'd never really used a camera where you would have to control the aperture and shutter speed, so I had to start from the basics. I went through plenty of wasted rolls of film, but I can honestly say I learned so much about photography by starting off with a film camera. I exclusively shot film for about three years, doing candid portraits, street photography, and family photos. Eventually I picked up a digital mirrorless camera which took me on the beer path I'm on today. My philosophy is simple: shoot what you love!

WHAT ARE YOUR FAVORITE BREWERIES OR BEER BARS TO PHOTOGRAPH?

Also, carry your camera everywhere. You don’t want to be caught saying, “I wish I had my

I'd say Abnormal Beer Co in the Cork & Craft based on their great beer selection and awesome lighting and ambiance,

camera right now!”

WHAT EQUIPMENT DO YOU USE?

Green Flash due to their outside patio where the natural light really shines, Societe

various lenses. A favorite being the Voigtlander 50mm f1.1 which I

Point in Miramar is just nice all together, with plenty of places to

also use on my film camera, a Leica M2. That’s the beauty of the

take nice photos of great beer.

Sony mirrorless system, I’m able to adapt all my older film camera

DO YOU HAVE ANY ADVICE FOR BUDDING PHOTOGRAPHERS?

lenses to the Sony A7 II body with no problems.

WHAT'S YOUR GO-TO SAN DIEGO BEER?

You should constantly think about how you can improve your

My go-to San Diego Beer? There’s too many! If my life depended

photography, whether it be framing a shot differently, making sure

on it, I would have to say an AleSmith IPA! •

your lines are straight, or using available light to your advantage.

60 •

For digital gear, I currently use a Sony A7 II with

has a nice open space with great natural light too, and Ballast

AUGUST 2016


VISTA BEER!

NG COMI C BA K ! SOON

1. Aztec Brewing Company 2330 La Mirada Dr. Suite 300 aztecbrewery.com

9. Indian Joe Brewing 2123 Industrial Ct. indianjoebrewing.com

2. Backstreet Brewery 15 Main St #100 backstreetbrew.com

10. Iron Fist Brewing Co. 1305 Hot Spring Way #101 ironfistbrewing.com

3. Barrel Harbor Brewing 2575 Pioneer Ave #104 barrelharborbrewing.com

11. Prohibition Brewing Company 2004 E Vista Way prohibitionbrewingcompany.com

4. Bear Roots Brewing Co. 1213 S Santa Fe Ave brbrewco.com

12. SpecHops Brewing Company 1280 Activity Drive COMING ! SOON spechops.com PHOTO: @_BEERFRIENDS

5. Belching Beaver Brewery 980 Park Center Drive, Suite A belchingbeaver.com 5a. Belching Beaver Tavern & Grill 980 Park Center Dr belchingbeaver.com 6. Booze Brothers Brewing Co. 2545 Progress St. Suite D boozebros.com 7. Ebullition Brew Works 2449 Cades Way Suite D MMIINNGG CCOO !! ebullitionbrew.com SSOOOONN 8. Full Body Brewing 1340 Specialty Dr. Suite F fullbodybrewing.com

NG COMI ! SOON

@VISTAbeer

FEATURED BREWERY OF THE MONTH: BARREL HARBOR BREWING - Opened in 2013 - Barrel Harbor Brown Ale won Bronze at the SDIBF 2014, Silver at CA Craft Beer Festival 2014, & Bronze again at SDIBF 2016 - Currently canning their Fenris IPA, a tasting room favorite

#VISTAbeer

HEAD TO VISTABREWERSGUILD.COM FOR MORE RELATED TO VISTA BEER!


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West coaster august 2016  

West coaster august 2016