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JULY 2015 | SERVING AMERICA’S FINEST BEER COUNTY | SAN DIEGO

WINNING WITH BEER PAT I O G R O U P E X PA N D S I N T O P E T C O PA R K PA G E 8

BREWS IN THE NEWS A W A R D S , N E W L O C AT I O N S , AND MORE! PA G E 1 2

CANDACE MOON T H E C R A F T B E E R AT T O R N E Y PA G E 2 1

RESIDENT BREWING C O M PA N Y FIRST LOOK! PA G E 3 0

...AND MORE ENJOY #SDBEER & ENGAGE SOCIALLY @WESTCOASTERSD


$45 General Admission $60 VIP Pass

CARNITAS SNACK SHACK CIRO’S PIZZA CITY TACOS COIN OP COMMON THEORY ECLIPSE CHOCOLATE LUCHA LIBRE THE PROMISCUOUS FORK SLATER’S 50/50 WAYPOINT PUBLIC

VIP CASK Particpants

ALESMITH BREWING ALPINE BREWING ARIZONA WILDERNESS BREWING CO. BAGBY BEER COMPANY BALLAST POINT BREWING COMPANY CORONADO BREWING COMPANY COUNCIL BREWING FALL BREWING GREEN FLASH BREWING INTERGALACTIC BREWING COMPANY KARL STRAUSS BREWING COMPANY MISSION BREWERY MODERN TIMES BEER MONKEY PAW/SOUTH PARK BREWING RIP CURRENT BREWING SANTAN BREWING SOCIETE BREWING STONE BREWING

eateries

BREWERIES

A portion of the proceeds will go to benefit The San Diego Music Foundation and Team Never Quit.

ALESMITH BREWING ARIZONA WILDERNESS BALLAST POINT COUNCIL BREWING FALL BREWING INTERGALACTIC BREWING MIKE HESS BREWING MISSION BREWERY MONKEY PAW AND MORE!


5 1 0 2 FEST AUGUST 29TH 2015 NOON ’TIL 5PM

5TH ANNUAL BEER FEST + BREAST CANCER FUNDRAISER Green Flash Brewing Co. 6550 Mira Mesa Blvd San Diego Ca. 92121

Featuring National Release of

2015 TREASURE CHEST IPA

brewed with grapefruit, prickly pear juice & hibiscus flowers.

RARE, BARREL-AGED AND ONE-OFF CASK BEERS food pairings from local restaurants and more!

TICKETS AT TREASURECHESTFESTSD.EVENTBRITE.COM $40 in advance $50 day-of Includes 10 beer and 10 food pairing tickets

Additional tasting tickets available. Share #RAISEAGLASS2015

Special thanks to:


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

Thanks & cheers! WEDNE SDAY 7 / 1 + + 64oz of Creativity (Growler Art Show) @ Culture Brewing Co. (both locations) + + L.A.B. (Local Art & Beer) @ SD TapRoom Pacific Beach + + Baron’s Backroom Beer Pairings @ All Baron’s Market locations

TUESDAY 7 /1 4 + + Pizza & Beer 101 w/ Fall Brewing @ Ciro’s Gaslamp

WE DNE SDAY 7 /1 5 + + DrinkAbout! @ Normal Heights / North Park / South Park + + New English Cask Night @ Regents Pizzeria

THURSDAY 7 /1 6 + + Flight Night w/ Ironfire @ Slater’s 50/50 San Marcos

FRIDAY 7 /1 7 + + Red, White and Brew BBQ & Beer Garden @ The WineSellar & Brasserie

SATURDAY 7 /1 8

+ + Firestone Walker Brewmaster Dinner @ Waypoint Public

+ + Beer 4 Breakfast w/ AleSmith @ Small Bar

+ + Saint Archer Cask Night @ Regents Pizzeria

+ + We Beer North Park @ Waypoint Public

THUR SDAY 7/2 + + Macramé & Beer @ Culture Brewing Co. + + Benchmark Offsides Black IPA Cask @ Small Bar

FR I DAY 7/ 3 + + Anniversary Party @ Seven Garden North Park + + Firkin Friday w/ AleSmith @ Hamiltons Tavern

SATU R DAY 7/ 4 + + 3rd Annual Can Share @ Balboa Park Botanical Gardens

SU NDAY 7/ 4 + + Beginner Brew Class @ Home Brew Mart

TUESDAY 7/ 7

SUNDAY 7 /1 9 + + Intermediate Brew Class @ Home Brew Mart

TUESDAY 7 /2 1 + + Chicks for Beer w/ Anderson Valley @ The High Dive

FRIDAY 7 /2 4 + + Firkin Friday w/ Nickel Beer Co. @ Hamiltons Tavern + + Cismontane Tap Takeover @ OB Warehouse

SATURDAY 7 /2 5 + + 5th Anniversary Mike Hess Fest + + Del Mar Beer Fest @ Del Mar Fair

SUNDAY 7 /2 6

+ + Flight Night w/ Ironfire @ Slater’s 50/50 Liberty Station

+ + Homebrewing Workshop@ Helm’s Brewing

+ + Pints for a Cause w/ Ninkasi @ Ciro’s Gaslamp

+ + Sip ‘N Stroll @ North

WEDNE SDAY 7 / 8 + + Hop-Con 3.0: The w00tstout Festival @ Stone Liberty Station

FR I DAY 7/ 10 + + Super Video Game Land @ Mission Brewery

SATU R DAY 7/ 1 1 + + 2nd Saturday w/ Green Flash @ Hamiltons Tavern + + Heroes Brew Craft Beer Festival @ The Loma Club + + (Sa & Su 7/11-12) 2nd Anniversary Party @ Modern Times Beer

M ON DAY 7/ 13 + + Green Flash Cellar 3 Beer Pairing Dinner @ Cork & Craft

Pacific Beach + + Advanced Brew Class @ Home Brew Mart + + Homebrewing Workshop @ Helm’s Brewing + + Beer Brunch w/ Pizza Port Carlsbad @ Toronado

THURSDAY 7 /3 0 + + Macramé & Beer @ Culture Brewing Co. + + SDSU Business of Beer Registration Opens


Happy Hour ON THE BAY

Patio Seating Available

32 Craft Beers on Tap Daily

Monday - Friday { 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

By: Rocky Powell

www.tomhamslighthouse.com | 619-291-9110


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

PUBLISHER

RYAN LAMB MIKE SHESS

4

July’s Craft Beer Events

MIKE SHESS

8

The Patio in Leftfield

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

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

RYAN LAMB BRANDON HERNÁNDEZ

New station at Petco offers unique beers

12-15

Brews in the News

18-20

NHC Photo Recap

r y a n @we stc o a ste r sd. c o m E D I T O R - AT- L A R G E

Visit WestCoasterSD.com to see more!

Awards, new beer locations, etc.

Conference takes SD by storm in June

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

KAYLA COLEMAN

21

Q&A w/ Candace Moon

24-25

The Carboy Chronicles

27-28

The Doctor’s Office

Local attorney discusses her new book

k a y l a @we stc o a ste r sd. c o m GRAPHIC DESIGNER

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

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

COLUMNISTS

When is too much of a good thing enough?

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

30-31

In the Works

SAM TIERNEY

33-35

Plates & Pints

37-40

Into the Brew

42-45

#sdbeer

sam@westcoastersd.com

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

RYAN RESCHAN r y a n . r e sc h a n @we st c o a ste r sd. c om d r qc bt@g m a i l . c o m

CONTRIBUTORS

TIM STAHL

47-41 52

Want to contribute to West Coaster Magazine? Email the editor: ryan@westcoastersd.com

Resident Brewing Co. and Barrel Rescue

3 San Diego breweries represent @ SAVOR

The Spectrum of Sour: Evaluating the market

Our Instagram pic(k)s from the popular hashtag

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

More National Homebrewers Conference info.

Beer Directories & Maps (newly-updated!) @iancheesman Tweets Recap of Ian’s recent WCSD “feed takeover”

ON THE COVER: A keg smashes through a window at © 2015 West Coaster Publishing Co. All rights reserved. “No beer was wasted in the making of this publication.”

Fall Brewing in North Park, shot during a promotional video. The brewery already has a full calendar of food vendors lined up for July: Sessions Public Burgers (July 1, 8, 15, 22 & 29), The Drunken Grill (July 2 & 30), Mastiff Sausage Co (July 3, 17 & 31), Sushi Uno (July 5, 12, 19 & 26), Spinelli Pizza (July 6, 13, 18, 20 & 27), Tacos La Mezcla (July 7, 14, 21 & 28), Pierogi Truck (July 9 & 25), Simply Fresh (July 10), Devilicious (July 11), Anthem Vegan (July 16), and Sku You Asian Grub (July 23).

COLUMNISTS INTO THE BREW

PLATES & PINTS

THE CARBOY CHRONICLES

THE DOCTOR’S OFFICE

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

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

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

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


.


The Patio in Leftfield BRINGS UNIQUE BEERS TO P E T C O PA R K

N

BY BRANDON HERNÁNDEZ

owadays, it’s common to find craft beer at Petco Park. (And let’s face it, this season the Padres are giving us—and Friars GM A.J. Preller—plenty of cause to resort to the consumption of adult beverages.) Even with beer-specific kiosks set up to offer a wide array of ales and lagers from multiple breweries spanning San Diego County, most of the smaller companies are still unrepresented. But there is one local entity that, in scoring a storefront at Petco Park, has made it their mission to bring along some of their lesser-known friends in the beer biz with them. This season, The Patio Group installed two sizeddown versions of its fullscale restaurant concepts in Pacific Beach (The Patio on Lamont) and Mission Hills (The Patio on Goldfinch) called The Patio in Leftfield in Section 128, mere steps from the Padres’ bullpen. For those who venture beyond the main service counter and over to The Point, a small, living wall-equipped bar area bordering the Western Metal Building, a trio of

beers from three craft breweries that aren’t available anywhere else in the stadium await.

The Patio Group is currently working on “Fireside” in Liberty Station, opening this summer.

Procured by Kelly Legan, The Patio Group’s resident Cicerone, that trio currently consists of Loudspeaker IPA, a rye India pale ale from North Park’s Fall Brewing Company, Up The Hill Backwards, a dry-hopped pale ale from nearby Monkey Paw Pub and Brewery in the East Village (the name references the drive from Monkey Paw to its sister brewpub, South Park Brewing Company) and Benchmark Brewing Company’s Table Beer. Because of the unpredictability of the ballpark crowd, it’s impossible to say when that line-up will change, but eventually, Fall will switch out Loudspeaker for its Spirit of 77 IPA and Monkey Paw will trade in its pale ale for Prima Donna Table Beer. (Who ever thought there’d be a day when Petco Park featured two Belgian singels?) And for those whose brew preferences veer toward the java realm, cold-brewed coffee from Mission Beach’s Swell Coffee Roasting Company is also on tap, though that tap will eventually be switched out for beer from Ballast Point Brewing and Spirits as an extension of that company’s relationship with The Patio in Leftfield, which prepares all the food for BP’s Beer Garden in Section 228. ■

Cicerone Kelly Legan finishes up the game-day board

8 | J ULY 2015


Advent Real Estate 3rd Annual

presented by

Turquoise Cellars

benefiting the Bike Friendly Business District of Discover Pacific Beach

Sunday, July 26

11:00am to 5:00pm Cass St between Loring & Opal St, Pacific Beach Local Street Fair Promoting Neighborhood Businesses Fine Wine & Local Beer Tasters Live Local Music PB Town Council Community & Kids Corner www.sipNstrollPB.com


Say Hello to My Little Friend. PurePitch‌ Now Available for homebrewers.


rews B IN THE

NEWS

SAN DIEGANS WIN AWARDS AT THE 2015 NATIONAL HOMEBREWERS CONFERENCE

Fraternity) won second place in the Homebrew Club of the Year segment, which was between 22 national homebrewing clubs.

MOTHER EARTH CAN WINS AWARD Vista’s Mother Earth Brew Co. won top honors in the 19th Annual “Excellence in Quality” competition by the International Metal Decorators Association for their 12 ounce cans of HONCHO Hefeweizen. “Crown really managed to make our HONCHO design pop,” said Kevin Hopkins, Chief Branding Officer of Mother Earth and current President of the San Diego Brewers Guild. “While many Hefeweizens feature German/ Bavarian influences in their packaging, we opted to focus on other aspects with a ‘Like A Boss’ theme. In fact, we placed the emphasis on the attitude of the beer drinker and imagined a 1960s casino pit boss, who might enjoy a well-crafted beer after a long shift. Other aspects of the design are high value poker chips that emphasize the beer’s inherent worth.”

NEW BREWERIES, NEW LOCATIONS Two breweries opened up in the month of June: Guadalupe Brewery in Carlsbad and Pacific Islander Brewing Co. in Santee. Our count for active breweries in San Diego county is now 109. In addition, we added two breweries to our in-planning list: Fighter Town Brewing Co. and Barrel Rescue Brewing Co. For a complete list of active breweries and breweries in-planning, check out westcoastersd.com/sd-brewing-industry-watch

Brian Trout and Ryan Reschan on stage to receive their medal; Photo @ Brewers Association

June 2015 brought the National Homebrewers Conference back to San Diego’s Town & Country resort. One of the highlights of the event was the annual National Homebrewers Competition - which pits homebrewers around the country against each other and a panel of BJCP (Beer Judge Certification Program) judges. This year, San Diegans won 6 medals. West Coaster contributor Brian Trout and West Coaster columnist Ryan Reschan took home 2nd Place out of 288 entries in the Sour Ale category; Tim Wang earned 3rd place in the Light Hybrid Beer category out of 331 entries; Chris Hotz & Dave Fink earned 3rd place in the Porter category out of 303 entries, John Knott won 3rd out of 407 entries for his Belgian Strong Ale and Kelsey McNair won 3rd place in the Spice/Herb/ Vegetable category out of 385 entries (this was McNair’s last homebrew competition as he’s opening North Park Beer Co. early 2016 and will no longer be an amatuer).

We added several new spots for magazine distribution and into our directory at the back of the magazine. In North Park, Cafe Calabria & Crazee Burger’s new spot. In Hillcrest, Tabletop Commons, Buffalo Public House and Salt & Clever. In Point Loma, The Loma Club. In Allied Gardens / Grantville, JunkHouse Gastro-pub. There’s more - check out the back of the magazine to see our directory and look for the dots that indicate a new spot.

"BEST COMMERCIAL BEERS IN AMERICA"

Local homebrew club QUAFF (Quality Ale and Fermentation Russian River's Pliny the Elder, shown here at a hop convention in Escondido in January, again was voted top beer by AHA members; photo by Tim Stahl

12 | J ULY 2015


In the 13th year of Zymurgy magazine’s vote for the Best Commercial Beers in America, Russian River again took top stop. “I say it every year, but we really are honored and humbled. There are so many great beers out there,” said Vinnie Cilurzo, CoFounder and Brewmaster, Russian River, whose famous double IPA has topped this chart for seven years running. Members of the American Homebrewers Association (AHA)— the publisher of Zymurgy—voted for up to 20 of their favorite beers in an online poll. Members were able to choose any commercial beer available for purchase in the United States. More than 19,000 votes were received for almost 6,000 different beers from 1,763 breweries nominated in the poll. As in recent years, flavorful IPAs and double IPAs were crowd favorites, comprising eight of the top 10 beers. Included are the results for top-ranked breweries and beer portfolios as well.

1 0 . Firestone Walker Wookey Jack | Paso Robles, CA 1 1 . Deschutes Fresh Squeezed IPA | Bend, OR T 1 2 . Left Hand Milk Stout Nitro | Longmont, CO T 1 2 . Sierra Nevada Pale Ale | Chico, CA & Mills River, NC T 1 2 . Sierra Nevada Torpedo Extra IPA | Chico, CA & Mills River, NC 1 5 . Goose Island Bourbon County Stout | Chicago, IL 1 6 . Russian River Blind Pig I.P.A. | Santa Rosa, CA T 1 7 . Arrogant Bastard Ale | Escondido, CA T 1 7 . Founders KBS | Grand Rapids, MI T 1 9 . Russian River Consecration | Santa Rosa, CA T 1 9 . Russian River Supplication | Santa Rosa, CA 2 1 . Deschutes Black Butte Porter | Bend, OR T 2 2 . Firestone Walker Parabola | Paso Robles, CA T 2 2 . Firestone Walker Union Jack | Paso Robles, CA T 2 4 . Firestone Walker Double Jack | Paso Robles, CA T 2 4 . Odell IPA | Fort Collins, CO T 2 4 . Tröegs Nugget Nectar | Hershey, PA 2 7 . Founders All Day IPA | Grand Rapids, MI T 2 8 . Dogfish Head 120 Minute IPA | Milton, DE

TOP-RANKED BEERS B E E R | L O C AT I O N "T" = TIED

T 2 8 . Sierra Nevada Celebration | Chico, CA & Mills River, NC 3 0 . Lagunitas IPA | Petaluma, CA & Chicago, IL 3 1 . North Coast Old Rasputin | Fort Bragg, CA 3 2 . Lagunitas Little Sumpin’ Sumpin’ | Petaluma, CA & Chicago, IL

1 . Russian River Pliny the Elder | Santa Rosa, CA

T 3 3 . Ballast Point Grapefruit Sculpin | San Diego, CA

2 . Bell’s Two Hearted Ale | Kalamazoo, MI

T 3 3 . Boulevard Tank 7 Farmhouse Ale | Kansas City, MO

3 . Ballast Point Sculpin IPA | San Diego, CA

3 5 . Surly Furious | Minneapolis, MN

4 . Stone Enjoy By IPA | Escondido, CA

3 6 . Stone Ruination IPA | Escondido, CA

5 . Founders Breakfast Stout | Grand Rapids, MI

3 7 . Deschutes The Abyss | Bend, OR

6 . The Alchemist Heady Topper | Waterbury, VT

3 8 . Green Flash West Coast IPA | San Diego, CA

7 . Bell’s Hopslam Ale | Kalamazoo, MI

3 9 . Oskar Blues Ten Fidy | Longmont, CO

8 . Three Floyds Zombie Dust | Munster, IN

4 0 . Cigar City Jai Alai | Tampa, FL

9 . Dogfish Head 90 Minute IPA | Milton, DE

T 4 1 . Great Lakes Edmund Fitzgerald Porter | Cleveland, OH


T4 1 . New Belgium La Folie | Fort Collins, CO

1 8 . Surly Brewing Co. | Minneapolis, MN

4 3 . Oskar Blues Dale’s Pale Ale | Longmont, CO

1 9 . Tröegs Brewing Co. | Hershey, PA

4 4 . Founders Backwoods Bastard | Grand Rapids, MI

2 0 . The Bruery | Placentia, CA

T4 5 . Victory DirtWolf Double IPA | Downington, PA

2 1 . Green Flash Brewing Co. | San Diego, CA

T4 5 . Fat Head’s Head Hunter | North Olmsted, OH

2 2 . The Boston Beer Co. | Boston, MA

T4 5 . Lagunitas Sucks | Petaluma, CA & Chicago, IL

T2 3 . Great Divide Brewing Co. | Denver, CO

T4 5 . Stone IPA | Escondido, CA

T2 3 . Cigar City Brewing | Tampa, FL

T4 9 . Odell Myrcenary | Fort Collins, CO

T2 5 . Victory Brewing Co. | Downington, PA

T4 9 . Russian River Pliny the Younger | Santa Rosa, CA 5 0 . Ballast Point Victory at Sea | San Diego, CA

TOP-RANKED BREWERIES: B R E W E R Y | L O C AT I O N "T" = TIED

TOP-RANKED BEER PORTFOLIOS B R E W E RY | P O R T F O L I O "T" = TIED

1 . Sierra Nevada Brewing Co. | 60 Beers 2 . Stone Brewing Co. | 54 Beers

1 . Russian River Brewing Co. | Santa Rosa, CA

3 . Bell’s Brewery, Inc. | 52 Beers

2 . Stone Brewing Co. | Escondido, CA

4 . New Belgium Brewing | 47 Beers

3 . Bell’s Brewery, Inc. | Kalamazoo, MI

5 . Avery Brewing Co. | 39 Beers

4 . Founders Brewing Co. | Grand Rapids, MI

T6 . Goose Island Beer Co. | 37 Beers

5 . Firestone Walker Brewing Co. | Paso Robles, CA

T6 . Dogfish Head Craft Brewery | 37 Beers

6 . Sierra Nevada Brewing Co. | Chico, CA & Mills River, NC

T8 . Firestone Walker Brewing Co. | 35 Beers

7 . Dogfish Head Craft Brewery | Milton, DE

T8 . The Boston Beer Co. (Samuel Adams) | 35 Beers

8 . Lagunitas Brewing Co. | Petaluma, CA & Chicago, IL

T8 . The Bruery | 35 Beers

9 . Ballast Point Brewing | San Diego, CA 1 0 . Deschutes Brewery | Bend, OR 1 1 . New Belgium Brewing | Fort Collins, CO 1 2 . Avery Brewing Co. | Boulder, CO 1 3 . Odell Brewing Co. | Fort Collins, CO 1 4 . Three Floyds Brewing Co. | Munster, IN 1 5 . Oskar Blues Brewery | Longmont, CO 1 6 . Goose Island Beer Co. | Chicago, IL 1 7 . New Glarus Brewing Co. | New Glarus, WI

CALIFORNIA STATE FAIR AWARD WINNERS Meanwhile, in Sacramento, San Diegan brewers won multiple awards in the 2015 California State Fair Commercial Brewing competition. There were 1086 entries from breweries through-


out California. 302 registered judges, stewards and participants helped evaluate the entries and winners were announced late June. BRE W ERY | B E E R ( S) {CATEGORIE(S)}

+ Acoustic Ales Brewing Experiment | Strawberry Blondie {Fruit Beer} + Ballast Point Mirama | Sculpin IPA, Wahoo Wheat {American IPA, Witbier} + Ballast Point Linda Vista | Navigator, Three Sheets {Dopplebock, English Barleywine} + Ballast Point Scripps Ranch | Grapefruit Sculpin {Specialty IPA} + BNS Brewing and Distilling | Gattling Gun {Imperial Stout} + Coronado Brewing Co. | Coronado Common {California Common} + Division 23 Brewing | Sour Superintendent {Berliner Weisse} + Guadalupe Brewery | Wild Reserve {Barrel Aged} + Karl Strauss Brewing Co. | Two Tortugas, Joltin’ Joe {Belgian Dark Strong Ale, Specialty Beer} + Mike Hess Brewing Co. | Solis (West Coaster) IPA, Jacundus {American IPA; Spice, Herb or Vegetable Beer} + Oggi’s Brewing | Black Magic, McGarvey {Foreign Extra Stout, Scottish Export} + Rip Current Brewing Co. | Take Off Tripel {Belgian Tripel}

Quingenti Millilitre series. The encore brew will be bottled this month and released soon after. Xocoveza Extra Añejo will be 12.2% ABV and aged in extra anejo tequila barrels that previously contained Bordeaux wine. Just like the previous version, the beer will have the coffee, vanilla, Pasilla peppers, nutmeg, cinnamon and cocoa flavors that are meant to taste like Mexican hot chocolate. The original Xocoveza is based off the 2014 Stone Homebrew Competition award winning recipe by Chris Banker, who chose Tijuana’s Insurgente to collaborate.

XOCOVEZA EXTRA AÑEJO Late May, beer blog Tenemu.com reported that Stone Brewing Co.’s collaboration beer brewed with Insurgente and Chris Banker, Xocoveza, would be returning as a part of the exclusive

Damien and Ivan Morales from Tijuana's Cerveceria Insurgente, pictured here in an outtake from our August 2011 cover shoot, have since broken in a new brewhouse and taken both sides of the border by storm, including a six-beer tap takeover at Panama 66 in late June. Their Xocoveza collab with Chris Banker and Stone is about to see a resurgence; photo by Kristina Yamamoto & Tim Stahl

AWARD WINNING

B R EWERY

July 17

Lost Abbey’s Lost Barrels Tap Takeover & Chef’s Pairings

July 23

SoundBite Musical Dinner Experience Rosewood & Rye, Guest Chef Nick Brune

50

BEERS

O N TAP FOOD, SPORTS

& SPIRITS

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

10450 FRIARS ROAD SAN DIEGO, CALIFORNIA 92120

619-284-2739


NHC 2015 Winners of this year’s National Homebrew Competition included Oskar Norlander, Peter Salmond and Erik Norlander as Homebrewer of the Year with their Geuze; Brett Glenna as Cidermaker of the Year with his Common Cider; and Donald Boyle and Stephen Boyle as Meadmaker of the Year with their Semi-Sweet Blueberry Honey Traditional Mead. Mark Schoppe won the Ninkasi Award as the winningest brewer in the competition. Gold, silver and bronze medals were presented in 28 style categories.

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BY THE NUMBERS + + 2,700 homebrewers and beer enthusiasts attended + + 7,633 competition entries from 3,170 homebrewers + + 949 entries in the final round of judging + + 118,911 brews evaluated in NHC's 37year history + + 34 beers judged in first competition (1979) + + 92 speakers in 56 seminars across 14 educational tracks

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1 . The silverware at NHC 2 . Tomme Arthur and local committee member Gaaron Varner make their mark on proceedings 3 . Harold Gulbransen (speaking), with Loren Miraglia (left) and AHA Directory Gary Glass 4 . The local organizing committee received a standing ovation from NHC attendees 5 . QUAFF members congregate in the banquet hall 6 . Mike Maass and Jeff Wiederkehr man the beer engine

20 | J ULY 2015

7 . Katey Bourgeouis from Palm City, Florida was one of the many vital stewards in the competition process 8 . QUAFF members congregate in the banquet hall 9 . Cases of Carnevale Ale cracked open for the keynote 1 0 . Robert Masterson (future Resident Brew Co Brewmaster) with QUAFF Pres. Larry Stein (Stein's Pub/The Ugly Dog) 1 1 . Cheers to NHC in SD!


Q&A: CANDACE MOON

C

andace Moon proudly describes herself as an “anti-lawyer lawyer”… which probably explains why she’s loved and respected by so many, who’d otherwise be leery of the woman who officially goes by The Craft Beer Attorney. Well, that and the fact she’s helped so many aspiring entrepreneurs navigate the choppy seas of brewery start-up. Those waters are particularly treacherous in the heavily regulated state of California, making her a valued, speed-dialable ally to the majority of San Diego County’s brewery owners. To further assist those looking to enter the brew biz, Moon recently completed a book titled Brew Law 101: A Legal Guide to Opening a Brewery—California Edition. We subpoenaed the newly minted author, getting her out of her office long enough to tell us what her tome has to offer. What inspired you to add published author to your résumé? I found myself saying the same thing over and over again, especially to prospective clients. It occurred to me that if I wrote it all down, I wouldn’t have to repeat myself so much. It seemed like lot of people needed info and there is currently no one place to get all of it. Brew Law 101 provides that kind of resource, and is for anyone who seriously wants to open a brewery. It’s legalintensive, and has 99% of the law one would need to know to get their business open. What are some of the pertinent topics covered in the book? There’s entity selection information about how to choose your business entity; whether to form your company as a corporation, an LLC, etc.. It covers why you want to select a particular business entity. There are also chapters on trademarks. licensing with the ABC (California Department of Alcoholic Beverage Control) and the TTB (U.S. Alcohol and Tobacco Tax and Trade Bureau), employment law and contracts—how to read them and the typical types of contracts an entrepreneur will encounter. And between chapters, we’ve included “from the trenches” stories from various California brewers about their experiences. And there’s an entire page listing gems from brewers who were asked what they’d tell someone if they had only one piece of advice to give. Can owners of breweries that are already open benefit from the book as well? A lot of the information is useful like ABC licensing and basic compliance. And there’s a lot in the book that may pertain to things that a brewery owner might not have done 100% correctly the first time, so that gives them an opportunity to correct past mistakes. But this is primarily for people opening breweries. That said, the idea of Brew Law 201 is floating around, too. To see the rest of this Q&A, two “from the trenches” stories from Peter Zien and Tomme Arthur, as well as a free sample chapter on selecting a location for prospective brewery owners, visit WestCoasterSD.com and search “moon” from the right sidebar. - Brandon Hernández

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

LindenStreetBrewing.com


Blair Bars [blair bahrs] - Adjective

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THE CARBOY CHRONICLES

NHC 2015:

A LOOK BACK

W

ell that was fun! Hopefully everyone had a good time at the National Homebrewers Conference in San Diego last month. Being the homebrew event of the year, we are giving some extra coverage in this publication. Back to brewing next month, I promise. I’ll start out with the BJCP Reception that was held on Wednesday before the official start of the conference. After a buffet (you have to get a good base of food before drinking, right?), Bruce Buerger talked about judging, Andrew Bell from The Bruery talked about American Wild Ales, Michael Fairbrother from Moonlight Meadery talked about tasting and evaluating meads, and Ted Housotter talked about new hops and hopping techniques. This is where I come into the picture, as I was asked to brew a beer for the reception based on Ted’s instructions and the El Dorado hops that he sent me. Along with local brewers Eric Shelley, Patrick Colchin, and Richard Solis, we brewed a hop bursted SMASH (single malt and single hop) beer using a new hop varietal. The new hops were El Dorado, Mandarina Bavaria, Equinox, and Lemon Drop. It was definitely an honor to be asked to brew a beer for the reception and I’m glad it turned out okay. The effort was worth it when bottles of Moonlight’s Utopian were getting passed around. Thursday the BJCP judges had two sessions of judging for the final round of the National Homebrew Competition

(yes, also abbreviated NHC) while the first round of seminars got under way. The two main events of the day included the keynote address and the Welcome Reception. This year’s keynote address was from Tomme Arthur of Port Brewing/The Lost Abbey. Tomme talked about how homebrewing helped get him to where he is today in the brewing industry. He made a few confessions along the way while the audience drank what seemed like an unlimited supply of Lost Abbey Carnevale, an American-hopped, Brettanomyces-finished saison. Tomme however was on stage going through a growler of ‘Hop Fu!’ from decorated homebrewer (and soon to be professional brewer at North Park Beer Co.) Kelsey McNair. Many agreed that Tomme had delivered one of the best keynote addresses in recent memory. After a break, it was time for the Welcome Reception that was held outside and featured many San Diego and California breweries. All six 2015 Commemorative Beers were pouring and gave attendees a chance to try them all. Due to the limited number of bottles available, we were randomly given two of the six beers in bottles to take home. The beers included ‘Lemon Yellow Sun’ American Pale Ale from Port/Lost Abbey; ‘Be Bold, Be A Homebrewer’ Belgianstyle ale from Beachwood, Mraz, and Heretic; ‘Golden Naked Promise’ Oatmeal Pale Ale from Green Flash; ‘Karl Strauss “Home” Brew’ IPA from Karl Strauss; ‘What Would Dave Drink?’ Belgian strong dark ale from Rip Current; and ‘Ron Mexico’

More than $2,000 was raised for the Glen Doherty Memorial Foundation thanks to this one-of-a-kind quilt auctioned at NHC

24 | J ULY 2015


experiment hop pale ale from Russian River. Friday was a full day of seminars capped off with the event of the conference, Club Night. Club Night is a spectacle to behold and one of my favorite beer events every year. Almost 40 homebrew clubs poured at this year’s event, mostly based in California but with a few out of state clubs making the trek with some kegs. Just about ev-ery club comes up with a theme for the night and decorates their booth. Costumes are often worn to match the theme of the booth, from Ghostbusters, Star Trek, LEGO, prison inmates, train engineers, Vikings, Tiki, and more. A few months ago I helped start Société du Lambic (SdL), a Belgian influenced sour beer club (we make American Wild Ales, not lambic) to pour a range of sour beers for club night. The goal of the club is get together sour beer brewers from San Diego (regardless of club affiliation or not) and showcase what homebrewers are doing on the realm of funky, tart beer. With 13 sour beers on draft, SdL had the longest line during Club Night. At one point in the evening I ran into Tomme Arthur and had him come by the booth to try our sour beers. QUAFF of course had a big line as well, with Kelsey’s aforementioned ‘Hop Fu!’ IPA keg lasting all of 15 minutes on draft. The Maltose Falcons also had a big presence with many variations of their 40th anniversary ‘Brownywine’, a commemorative beer that was brewed and barrel aged at Firestone Walker. I had fun pouring and hanging out at the SdL bar most of the night and unfortunately didn’t make it out to most of the other booths.

Engineers, Temecula Valley Homebrewers Association, Barley Literates, Mash Heads, San Diego Suds Sorority, and QUAFF along with the San Diego Brewers Guild. The shirts were mailed back to Annie and she created a beautiful new quilt that was on display Wednesday through Friday at a booth selling raffle tickets. Headed by QUAFF member Mary Anne Bixby, the booth saw shifts from Robin Sisson, Joanne Gulbransen, Juli Goldenberg, Larry Stein, Tom & Peggy Kelly, Gaaron Varner, Nancy Bordier, and Judy Glasser. The chosen charity for this year was the Glen Doherty Memorial Foundation that helps provide military special operations professionals returning from combat. Glen was an ex-Navy Seal who passed away defending the U.S. Embassy in Benghazi in 2012. The charity helps with the transition to civilian life and provides scholarships for education, subsidies for their children, and gives gifts to families that have suffered losses. This year $2,155.10 was raised and the check was presented to Glen’s best friend Sean Lake, director of the foundation at the June QUAFF meeting.

Almost 40 homebrew clubs poured at this year’s event, mostly based in California but with a few out of state clubs making the trek with some kegs. Just about every club comes up with a theme for the night and decorates their booth.

Last year in Grand Rapids Annie Zipser, an accomplished seamstress and member of the Ann Arbor Brewers Guild Homebrew Club (AABG), sowed a quilt that was auctioned off for charity during NHC. Wanting to do the same for this year’s conference, local organizing committee member and QUAFF member Loren Miraglia kept the idea going by collecting shirts from local clubs Foam On The Brain, Society Of Barley

After the insanity of Club Night along with some post partying, Saturday rolled around with more seminars. During the conference the Homebrew Expo & Social Club was open for homebrewers to check out the many homebrew vendors while sampling some beers from Ballast Point, Bell’s, Coronado, Green Flash, and more. In a separate area, the Social Club had three bars pouring beers from homebrew clubs. I took a break from the seminars Saturday afternoon and helped pour for Society of Barley Engineers (SBE) for a two hour block. Thanks to people checking out the SBE an SdL beers the night before, we had a good amount of people stopping by to check out the draft list.

Closing out the day was the Grand Banquet and Awards Ceremony. Clubs lined up an hour early and shared bottles of beer while waiting for the doors to open. This year’s dinner menu was created by Brewers Association Executive Chef Adam Dulye who paired his courses with beers from Lagunitas Brewing. After the delicious dinner the Awards Ceremony began for the world’s largest international beer competition. After the initial rounds of judging that took place all over the country, the top three beers in each category moved on the final round of competition. QUAFF was once again going up against The Brewing Network for Club of the Year but came up short yet again. Brian Trout and I happily took home a silver medal for our collaboration sour beer that was chronicled in the October 2014 issue of this magazine (viewable online). After the awards it was time to celebrate as QUAFF took over the Tiki Lounge with some help from the Maltose Falcons and Arizona Society of Homebrewers (ASH) donating kegs to fill out the taps. Thankfully a secret keg of ‘Hop Fu!’ IPA was on draft and I was able to get pour without a crazy line. And after some more partying back in the hotel room, the conference was over. Special thanks to the local organizing committee led by Harold Gulbransen and Loren Miraglia and the AHA for putting on a great conference. See you in Baltimore next year! ■

WESTCOASTERSD.COM | 25


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THE DOCTOR’S OFFICE

BEER FAT I G U E

When is Enough, Enough? B Y G O N ZALO J. QUINTERO E D . D .

WESTCOASTERSD.COM | 27


I

t's a joke made by many in San Diego's craft beer community that San Diego Beer Week is January 1 through December 31, as evidenced by this magazine’s overflowing list of events on page 4. There were even more in last month’s addition! Overflowing is, perhaps, the wrong word. Overwhelming is more like it! Looking at all of those events I thought to myself, 'When is enough enough? How does anyone make a decision with all of these choices?' It made me think of the economy of craft beer and what role all of these events play in consumer behavior. In the 2012 Time Magazine article "Consumer Fatigue: Shopping Has Never Been Easier—Or as Mentally Exhausting" Brad Tuttle wrote that "shoppers today have so much of what appears to be a good thing that they’re exhausted—perhaps even nearing paralysis." One Saturday this past June these words hit close to home when I pointed out a friend's exhaustion to him the day he picked up several special release bottles. Granted he was pleased to have procured bottles of Bottlecraft's anniversary beer Biramisu, along with AleSmith's Barrel Aged Wee Heavy, Toolbox’s newly-released sours, as well as Council's Deadlock, but it was clear that fatigue was setting in in a real way. Consumer fatigue paired with what I would later learn was buyer's remorse is possibly leading my beer loving friend, and many others just like him, to a bad place psychologically. This made me think of the 2004 publication The Paradox of Choice - Why More Is Less by psychologist Barry Schwartz, who theorized that "everyday decisions [...] have become increasingly complex due to the overwhelming abundance of choice. We assume that more choice means better options and greater satisfaction. But beware of choice overload: it can make you question the decisions you make before you even make them, it can set you up for unrealistically high expectations, and it can make you blame yourself for any and all failures." Does this sound familiar to the consumer driven realm of craft beer? Schwartz further theorized that "too much of a good thing has proven detrimental to our psychological and emotional wellbeing." This made me think of several beer friends, but the one I previously alluded to is Homero Cardenas. Homero is a long time craft beer aficionado and owner of the beer garden at the Spring Valley swap meet. He shared his thoughts with me and confirmed not only my suspicions, but the theories of both Tuttle and Schwartz. "It is indeed more an issue of buyer's

28 | J ULY 2015

remorse. There are many breweries putting out a variety of beers every year, if not every month. I like trying new things and sometimes the beer I chose based on the style and/or description falls short of my expectations, especially when I can’t try it before bottling." I asked, based on his assertions, if his buyer's remorse is leading to more cautious purchasing and fatigue? Homero responded: "Two or three years ago I wouldn't say that I had consumer fatigue. There were less breweries in San Diego County, and far less breweries on the global scale. Now it's hard to keep up with so many collaborations, variations, small batch, limited released beers. It isn't only physically exhausting, but financially exhausting as well. Beers are getting more expensive, and some beer is available for a such a short period of time you have to make a long drive during traffic to pick up your bottles, or get your limited growler fill, or try a beer that is on tap for that day only. It can be very exhausting." West Coaster also spoke with Jonathan Salem, proprietor of Chula Vista’s South Bay Liquor, in an effort to understand the perspective of a retailer on the front lines. “These days, it's all about new, new, new, so the breweries do that work for me by making new beers with new names and new flavors. We, the store owners, just need to keep the customer informed via word of mouth and social media,” said Salem. “Ultimately, consumers shouldn't get fatigued by too many choices, but instead they should remember they have the power of choice and a lot of that power influences craft beer’s economic standing.” Derek Gallanosa of Rancho Bernardo’s The Cork & Craft tries to keep his events approachable. “We want our events to be educational and not elitist. We attract people turned off by a scene that some may consider snobby or not easily related to," he said, adding Derek added "Yes, any of our events are another option in a sea of craft beer events, but we take the time to explain our events beforehand so people know what they're getting into. Our execution and reputation take care of the rest." Perhaps that's the key: cautious and conscious consumerism. Understanding what craft beer means to you can be the first step to ending consumer fatigue. Craft beer is here to stay, so don't let your self-imposed need to support the economy of craft beer paralyze you. There will always be festivals to attend, rare beers to chase, and brewers to meet. Moreover, don’t worry about where you fit into the craft beer scene, but rather, reflect and see how the scene fits to your lifestyle. ■


BEST BEER RESTAURANT WESTCOASTER READER’S POLL 2015


T

IN THE

here’s more than meets the eye with The Local Eatery and Drinking Hole’s (1065 Fourth Avenue, Downtown) recent remodel. Shut down for months for a complete overhaul that greatly expanded its footprint while updating its décor and craft beer options, the bar and restaurant reopened in late May. Though not yet complete, there’s another significant element of the revamp that will bring something to downtown San Diego that’s never existed—a Type 23-licensed brewery and tasting room operating within a Type 47 eatery. These State of California-assigned numbers mean little to the layman, but a great deal to the businessmen behind The Local and its work-in-progress Resident Brewing Company.

also a big fan of Belgian-style farmhouse ales. He plans to explore this style, including oak-aging saisons in wine barrels. As for the opening day lineup, it will likely feature an American blonde ale, hoppy pale and porter. An occasional lager may make its way onto the beer board, too. As a rule, the majority of the beers will be under 7% alcohol-byvolume (ABV), though there will be higherABV exceptions.

RESIDENT BREWING CO.

Before moving on the restaurant expansion, The Local partner James Langley, had been kicking around the idea of getting into the brewing business, having what he considered an ace in the hole, brother-in-law Robert Masterson. A local homebrewer best known for winning Stone Brewing Co.’s 2013 Homebrewing Competition and having he and co-champion Ryan Reschan’s recipe for a coconut-infused India pale ale brewed at the Escondido brewery and distributed across the country, Masterson actually got his start when Langley gifted him with a homebrew kit back in 2009. Having witnessed his brother-in-law’s progress and prowess, he felt he was ready for the big leagues and wanted to team together. At first, the duo explored brewery locations around San Diego County, focusing on spots in suds-heavy areas like Miramar. In the end, Langley believed the best option was to fold the concept into The Local. Given its name because of its on-site capacity, Resident Brewing is being constructed in an adjoining space The Local crew took over as part of its expansion. Coming in at around 1,700 square feet, its centerpiece is a 10-barrel Premier Stainless brewhouse, funneling house beers into a cellar consisting of three 10-barrel fermenters plus a 20-barrel tank. The answer to the most obvious question is: yes…the coconut IPA will be brewed at Resident (Stone’s only requirement is that it go by another name). As for the other beers Masterson plans to brew, the answer is many, but he will stay true to his homebrewing tendencies. Up until now, roughly 50% of the beers he has brewed have been hop-forward, so expect various IPAs and ales featuring new and experimental hops. Masterson is

All of Resident’s beers will be served from an 18-tap bar in the back of The Local. It will operate with its own license, POS system and assigned servers. Such division is required by State law, but thanks to pre-planning and the installation of special systems, it should be very easy for the business to delineate sales and staffing in accordance with California legal requirements. Because of the dual licenses, patrons will be able to order Resident beers in any quantity they desire, from small taster glasses, to pints to growler fills. As a bonus, food will be available from a kitchen that’s visible from a round window to the right of the back bar. The brewery is similarly on display, thanks to floor-to-ceiling windows on the left side of the back bar as well as a windowed exterior looking out onto C Street. But there are interesting components of Masterson’s operation that are less visible, namely a basement’s worth of opportunity. In addition to The Local’s expanded street-level area, ownership benefits from the square-footage of a basement matching the venue’s footprint plus space under the sidewalk on Fourth Avenue. This will allow for plenty of storage, including a mill, keg-washing equipment and a large cold box. In time, an elevator lift will be built to bring ingredients from the sidewalk into the basement in a method similar to those employed in Manhattan. Mechanisms are currently being built to lift brewing ingredients from basement storage to the brewhouse as well. Masterson expects to begin brewing by July and anticipates serving beer no later than August. Initially, kegs will be split among The Local as well as sister properties The Local PB, Wonderland Ocean Beach and The Rabbit Hole. All three are operated by Brendan Huffman and Mina Desiderio, Langley’s business partners in the Local/Resident project. No packaging of beer is anticipated until at least six months out, but Resident expects to produce between 500 and 1,000 barrels of beer in its first year, and 1,000-1,500 barrels over the following 12 months. ♦

Left Page Photo: Recently reopened, The Local will soon serve house-brewed beers; Right Top Phto: Two more barrels rescued. Today was a good day; Right Bottom Photo: Greg Littrell and Katie Earle


WORKS

M

any local breweries lend their skill and effort to charities, but it takes an nth-level degree of devotion to make a cause the crux of a brewing company’s entire identity. But that’s how deeply engrained Greg Littrell’s and Katie Earle’s shared love of rescuing dogs is. In fact, it’s how they met ten years ago when Littrell adopted dachshunds from Earle’s rescue. During that transaction, they discovered that they had more in common than canines, namely a love of beer and brewing. Fast-forward and the duo is in the process of opening a boutique operation called Barrel Rescue Brewing Company (8125 Ronson Road, Suite F, Kearny Mesa).

years spent brewing sour beers as a tandem. They started with two used barrels from San Marcos’ The Lost Abbey, followed by a quartet of oak receptacles from a local winery. From there, they entered some of their ales into local competitions, garnering awards and positive feedback.

BARREL RESCUE BREWING

Last week, Littrell and Earle signed the lease on a 2,000-square-foot space in which to install a projected seven-barrel brewhouse which they intend to acquire from an existing local brewery looking to up its capacity, 300 oak barrels and a tasting room. Like the output of most of its beers, the tasting room will be very tiny—likely a mere 500 square feet (though an outdoor patio is planned to provide patrons extra space). If all goes as planned, the interior will feature canvas-wrap wall art of dogs available for adoption from various San Diego rescue groups. Additionally, Barrel Rescue’s brews will be named after some of their four-legged friends. A Belgian golden ale built for barrel-aging will bear the name of Nellie, a dachshund Katie rescued from a puppy mill, and a blueberry sour will be called Rainbow Blueberry Frost after the first deaf dog she rescued. Additionally, there will be a line of Brettanomyces-fermented beers will be called the Goldilocks Series: Papa Brett, Mama Brett and Baby Brett (though they’ve never had pups named Goldilocks or Brett). In reading that last paragraph, astute imbibers will notice that every beer mentioned falls in the sour or wild category. As the business’ name implies, this will be Barrel Rescue’s bailiwick. There will be year-round beers, but Littrell and Earle are all about crafting “true” barrel-aged sour beers aged at least a year before blending or fruiting. They aim to produce lambics, gueuzes and fruited sour ales. The latter will incorporate more typical fruits such as cherries, raspberries and apricots, as well as lesser utilized edibles such as apples and Meyer lemons.

Earle also won an internal homebrewing contest while working at Ballast Point Brewing and Spirits (she now works at The Lost Abbey Confessional in Cardiff), which led to the commercial brewing of Home Brew Mart Homework Series #5, a hoppy Belgian-style pale ale. That beer recently took silver at last weekend’s San Diego International Beer Festival. Still, one of the most rewarding moments of their time on the tart side was when a friend of theirs took a bottle of their framboise to Belgium’s lambic mecca, Cantillon, and were told the brewer they shared it with refused to believe it was a homebrew creation.

A number of Barrel Rescue beers are already resting in oak. Littrell and Earle used homebrewer Jeff Swem‘s home brew system (which readers may have seen on the cover of the June issue of West Coaster) to brew the base beers. As soon as their brewhouse is installed, the duo plan to get to work immediately brewing up beers and transferring them to barrels to begin the aging process. Still, they report it will be at least a year before the business opens. Even when that happens, beer will be rather scarce. They liken it to a boutique winery producing very minute vintages. Once a year, they will offer up limited-release bottles of their barrel-aged stock and when they’re gone, they’re gone. In selecting Kearny Mesa, not only did Littrell and Earle pick a community with a burgeoning beer scene and breweries they share the sour bug with, they also inherited built-in comrades who have already been exceptionally helpful to them, lending advice throughout the early stages of Barrel Rescue’s life. Among them are Douglas Constantiner and Travis Smith of Societe Brewing Company, Liz and Curtis Chism of Council Brewing Company, and Tom and Lindsey Nickel of O’Brien’s Pub. But who wouldn’t want to help an operation that will not only rescue dogs in need, but as Earle puts it, “rescue barrels from the horrible fate of becoming planters sold at Dixieline.” ♦

Littrell and Earle will both handle brewing, extending on four

WESTCOASTERSD.COM | 31


R o v a S

P L AT E S & P I N T S

o t t h g i n a

SAVOR Conference in Washington DC

E

nvision Washington, DC’s National Building Museum—a structure that’s part Greek temple, part Renaissance palazzo and part reconstruction monument—packed with a mix of foodies, beer connoisseurs, brewing legends and U.S. senators. Now envision that unlikely assemblage, elbow-toelbow, working their way through dozens and dozens of food-and-beer pairings while intelligently discussing the finer points of all of them during a four-hour feasting period. This was the scene June 6 when the Brewers Association (BA) held SAVOR: An American Craft Beer and Food Experience, an event celebrating American craft beer’s ability to deliciously sync with cuisines of all styles. With just 60 spots available and hundreds of breweries interested in participating in the country’s largest annual beer-andfood event, the BA must utilize a lottery for its vendor selection process. This year, more than 250 applicants vied for the open spots (guaranteed spots are provided to breweries that sponsor the event). Despite that big number, a trio of San Diego County breweries made it onto the 2015 SAVOR roster: Coronado Brewing Company, Societe Brewing Company and URBN St. Brewing Company. Beating those odds brought on disbelief with folks from the latter interest. “I had to ask the person who told me about it if they were jok-

ing. I couldn’t believe it,” said URBN St. partner Alex Carballo. “I was blown away that a brewery that, at the time had only been open for six months, would get the opportunity to participate in such an awesome event.” Brewmaster Callaway Ryan, who represented URBN St. with Carballo in DC, echoed that. “When we entered the lottery, I figured it was a total shot in the dark. And when I learned we actually made it in, I felt a mixture of elation and intimidation.”

Any trepidation was wiped away once SAVOR’s grand-scale tasting began. Carballo and Ryan were pleased to discover how knowledgeable attendees were, particularly in terns of San Diego beer. Numerous guests approached URBN St. specifically to sample their wares, which included the El Cajon brewpub’s saison and Mazagran, a “triple brown ale” brewed with coffee. In fact, there were times when URBN St.’s line surpassed some of the larger, more popular breweries in the room. “That was the biggest ego boost,” said Ryan. “It feels pretty awesome, even if it only lasts for a couple of minutes.” Eventgoers were similarly complementary when it came to URBN St.’s beers and the dishes they were paired with. Those edible-quaffable marriages were the work of BA executive chef Adam Dulye, who was also responsible for the 60-plus other food offerings built to meld seamlessly with the other beers at the event. It was no small undertaking, but according to the URBN St. team, Dulye (who was in San Diego last month to present a pairing dinner as part of beer-pairing dinner at Societe celebrating the company’s third anniversary) came

WESTCOASTERSD.COM | 33


Top: Callaway Ryan and Alex Carballo Left: Callaway Ryan speaks to attendees

through with flying colors. Mazagran was presented alongside a chile- and coffee-rubbed hangar steak and confit potatoes (potatoes slow-cooked in fat until tender). “The crust on the hangar steak complimented the roast and coffee of the Mazagran perfectly,” said Ryan. “The beer’s inherent sweetness balanced out the coffee-on-coffee pairing, whiel the confit potato smoothed the enter experience out and prolonged the chocolaty coffee finish.” For the Saison, Dulye went the confectionery route with pound cake cooked a la French toast and served with an apricot filling. Said Ryan, “The accented the beer’s esters while playing against its bitterness. Meanwhile, the creamy texture and tight crumb of the pound cake cut the hops before the next sip’s effervescence washed it all away again.”

Pound Cake with Apricots for the cake

for the apricots

Both recipes have been provided for readers to try out. As for the beers Dulye had to work with, that was the doing of the brewing company that forged them. “The BA invited us to select the beers we most wanted to share with a national audience,” said Ryan. “I love all my babies, but Mazagram and Saison are the two beers I’m most excited to share with other brewers, so I decided to submit them.” Considering Carballo overheard a number of guests proclaim URBN St.’s pairings perhaps the best of the entire evening, it would seem those selections were successful. It’s no wonder the event left such a good taste in the former chef-turned-business owner’s mouth. “I’m officially counting down the days until next year’s SAVOR.” ■

34 | J ULY 2015

method

2 cups butter 2 cups sugar 6 eggs 1 t. kosher salt ½ cup heavy cream 1 t. vanilla extract ½ t baking powder 1 lemon, zested 1/3 cup sugar 2 T. water 2 cups apricots, cut into ¼” thick slices 1/2 t. ginger (just a pinch of fresh grated ginger) 1 . Pre-heat oven to 325 2 . Lightly butter and dust with flour a pound cake pan or bundt pan 3 . In mixing bowl whip the butter until creamy and fluffy 4 . Add the sugar and blend until smooth 5 . Add the eggs and blend to combine 6 . Add the vanilla and the cream 7 . Scrape the sides down with a rubber spatula as needed 8 . Add in the baking powder and lemon zest

(cont. on p.35)


9 . Add the flour in and mix until just combined 1 0 . Bake in a 325 oven for 45-65 minutes, rotating the cake as needed so color (for the apricots)

1 . In a medium saucepan over medium heat add the sugar and water 2 . Bring to a boil and add the apricots and ginger 3 . Simmer until just tender about 3 minutes 4 . Spoon over slices of pound cake

Coffee & Chili-Rubbed Hangar Steak 3# Hangar Steak (Flank or skirt steak can be substituted)

for the rub

1/3 1/3 1/3 2 t. 2 t.

cup cumin seeds, whole cup coffee beans, whole cup chili powder, medium heat Kosher salt Black peppercorns

Âź cup Canola oil Salt and Black pepper m e t h o d 1 . In a medium sautĂŠ pan toast the cumin seeds until light brown and aromatic 2 . Add the coffee beans in and toast one minute more 3 . Add the chili powder, salt and black pepper 4 . Cool to room temperature 5 . In a spice grinder pulse the mixuture until finely ground 6 . Remove the steaks from wrap and pat dry with a paper towel 7 . 1 tbsp at time rub the spice mixture into each steak. How much you put on depends on the size of the steak but look to lightly coat the outside of each piece 8 . Lightly wrap or cover the steaks and return to refrigerator for 1 hour 9 . Pre-heat or light a charcoal grill 1 0 . Season the steaks with salt and pepper on the outside and brush with canola oil 1 1 . Grill until medium rare or desired temperature 1 2 . Rest for 3 minutes and slice thin


INTO THE BREW

SOUR The Spectrum of

BY SAM TIERNEY

T

he Firestone Walker Invitational Beer Festival has become an annual barometer of sorts for assessing what is on the cutting edge of high-end beer. Each year, several dozen of the best breweries from around the country (and a choice few from other countries) converge on Paso Robles and pour their finest creations for a near-rabid crowd of hard-core beer geeks. When the clock strikes noon and the rope is lowered, you can feel the anticipation flooding through the entrance to the festival as attendees rush to get first crack at the most sought after selections.

Over the past three years it has been pretty typical to encounter a relatively even spread of barrel-aged strong ales, IPAs, sour beers, and Belgian-inspired experiments being poured, with smaller amounts of nearly everything you can imagine filling the list out. But there was a palpable difference this year, and I think it’s safe to say that it lead to more than a few cases of heartburn on Sunday morning. Sour beers

of all styles seem to have taken over just about every booth. Even brewers like Three Floyds and The Alchemist, known almost exclusively for hoppy beers (and giant stouts in the case of the former) were pouring beers of the acidic persuasion. On the flip side, The Rare Barrel and Side Project made their festival debuts with all-sour lineups, and Wicked Weed also stood out as a newcomer with an exemplary sour selection.

brewing beers named after traditional sour styles with differing methods and flavors that may or may not accurately represent the style of beer that they claim to be. Trying an unknown sour beer is almost a shot in the dark these days, with the only consistent quality being an acidic profile. Though targets are in a continuous state of evolution these days, here is a basic breakdown of the traditional sour beer spectrum and a look at where we are heading.

Sour beer has officially taken over the cutting edge of the beer geek world, and is making a successful jump to the glasses of less enthusiastic beer drinkers as well. As with any type of beer that gains wider acceptance and representation, sour beer is landing in the glasses of more and more drinkers that aren’t well-versed in the spectrum of styles that it encompasses and how those styles are produced. To make things even more confusing, American brewers are simultaneously brewing new styles of sour beer unlike those traditionally brewed in Europe, while

Sour beers have been traditionally been broken down into two rough categories from a brewing standpoint: spontaneous fermentation beers, and mixed fermentation beers. Spontaneously fermented beers mostly encompass the lambic beers of Belgium, though some red beers in Belgium are also made with this method that consists of fermentation via natural innoculation of wort as it cools on a coolship, which is basically a giant shallow metal pan that is typically in the attic of the brewery. A very small number of American brewers have

WESTCOASTERSD.COM | 37


Where things have gotten more complicated in recent years is the proliferation of kettle souring to produce sour beers in a fast and safer manner with regards to cross-contamination. Kettle souring involves cooling wort in the kettle down to the fermentation temperature for Lactobacillus bacteria strains (about 100F) and then innoculating with a chosen strain. The wort is then left to sour for one to several days before it is boiled to kill the bacteria and then cooled and pumped to a fermentation tank to finish fermentation with a normal yeast strain. When done correctly, this technique produces a clean and crisp lactic sourness that makes a refreshing if often uninteresting sour beer. Think tangy yoghurt sourness. When done poorly, there is a potential for offensive off-flavors of rotting vegetables and garbage that can be particularly off-putting. A large amount of gose and Berliner weisse style beers are now brewed with the kettle souring method as it allows brewers the ability to quickly and easily produce sour beer without the risk of introducing lactic acid bacteria or wild yeast to their cellar and packaging equipment. While kettlesoured beers can be perfectly serviceable, I usually find them lacking in the dynamics and complexity of other sour beers. When the soured wort is boiled, volatile aromatic character from the lactic fermentation is driven off, and

38 | J ULY 2015

SOUR BEER HAS OFFICIALLY TAKEN OVER THE CUTTING EDGE OF THE BEER GEEK WORLD, AND IS MAKING A SUCCESSFUL JUMP TO THE GLASSES OF LESS ENTHUSIASTIC BEER DRINKERS AS WELL.

taken this path and there are several outstanding examples now being brewed here. Mixed fermentation beers are more stylistically varied and include most sour red and brown beers from Belgium, as well as sour wheat styles such as Berliner weisse and gose from Germany. These beers are brewed with a combination of normal brewers yeast strains used for non-sour beer styles, as well as wild yeasts and bacteria that contribute to the sour, funky flavors found in sour beers. Most sour beers in the US were until recently brewed using mixed fermentation.

you are left with a less characterful beer. Going another step beyond this on the convenience side is adding acid malt or pure lactic acid to a beer to make it sour. While these can produce drinkable beers, they completely miss the spectrum of flavor produced by souring microbes beyond just pure acid. Serious sour beer brewers avoid these shortcuts.

When it comes to mixed and spontaneous fermentation beers, the most basic method is a simple co-fermentation with yeast and Lactobacillus. This is the traditional method for producing the weisse beers of Berlin, which were also sometimes fermented separately and then blended for flavor before being sent to market. With a healthy Lacto culture, these beers can be made in the same timeline as normal ales and retain all of the complexity of the mixed fermentation. Some brewers also use Brettanomyces yeast strains for primary or secondary fermentation to add more character, although this usually takes a bit longer. Once Brett

is introduced, barrel aging can aid in bringing out more comlex character and some fantastic sour beers are being made right now with Brett and Lacto in tandem. All kinds of beer based on Berliner weisse are being brewed these days with all types of fruit and other additions to make a complete spectrum of flavors that transcend the traditions of Germany. Gose, which is really hitting its stride right now, is essentially a Berliner weisse with salt and coriander. The combination of salty and sour makes for a refreshing quencher that also takes well to fruit additions. Moving on to more complex methods involves the introduction of Pediococcus bacteria strains, which produce a potentially high amount of lactic acid, diacetyl (buttery aroma), and an extracellular polysaccharide complex that is often referred to as “ropiness”. These polysaccharides lead to a viscous texture in the beer that can make a bottle pour more like shampoo than beer. The key to proper brewing with this method is aging (usually in oak barrels or tanks) for long enough to allow Brettanomyces to break down the complex and metabolize the diacetyl. Rodenbach Crand Cru is perhaps the classic example of mixed-fermentation with this method and spends up to several years in oak tanks before blending and packaging. American brewers like The Lost Abbey, Russian River, and New Belgium pioneered this method for making sour beers here. Any base wort can be fermented with this technique to produce a nearly endless spectrum of sour beers beyond the traditional malty red and brown ales of Flanders. On top of the basic lactic sourness of Lacto fermented sour beers, Pedio/ Brett beers can offer a staggering complexity of aromatic and acid profiles. The side of these beers that gets some American brewers in trouble in when too much oxygen is introduced in the oak-aging process, potentially leading to the production of excessive acetic acid (the acid in vinegar) and


1

3

harsh solvent-y, nail-polish remover aromas. Good cellaring and barrelhandling techniques avoid these issues and provide wonderfully complex and sometimes challenging beers. The most ancient and traditional method for making sour beers is spontaneous fermentation. The only style of beer using this method that has endured to the present day is lambic, which is only made in the area around Brussels, Belgium. A handful of American brewers have had success with truly spontaneously fermented beers, with Russian River Beatification and the Coolship series of beers from Allagash being the most prominent, though neither calls their beer lambic out of respect for Belgian tradition. American brewers have mostly come up with creative, playful names that suggest a similarity to lambic without appropriating it. Duck Duck Gooze by The Lost Abbey is one of my favorites of these names, and Russian River calls their base beer Sonambic after

2

4

5

6

Vista’s Toolbox Brewing now creates only wild beers. Head brewer Peter Perrecone recently told WC that the brewery plans on purchasing a custom-made coolship to allow lots of spontaneous fermentation; photos via @ toolboxbrewing Instagram. 1 . A popular release/Grass Fed Lettuce 2 . Peter Perrecone filling Sauvignon Blanc barrels with a sour saison 3 . Blonde peach feral beer filling Sauvignon Blanc barrels 4 . Filling barrels 5 . Filling more barrels! 6 . Cool ship starter for a San Diego wild yeast

WESTCOASTERSD.COM | 39


their home of Sonoma County. Lambics are brewed with a special wheat beer wort and then left to cool overnight in a shallow coolship, where ambient microbes naturally innoculate the wort as it cools. The beer is then filled into oak barrels or tanks for fermentation and aging, which is typically one to four years. Lambic brewers and blenders make gueuze by blending young and old lambics to make a sparkling, acidic beer with a complex array of funky, earthy, and fruity aromas. Lambics are also regularly fermented on cherries and other fruit to make fruit lambics. The microbes that carry out the majority of fermentation in lambic are the same as those added for other oak-aged sour beers: Saccharomyces, Brettanomyces, Pediococcus, and Lactobacillus. What separates them is the various specrum of other microbes that play more minor roles during fermentation, and the amounts of and speeds at which they all work together. It is possible to make something vaguely similar in flavor to a lambic by innoculating a sour beer, but I have yet to taste a beer approaching the true character and complexity of the real deal except the above mentioned Russian River and Allagash beers. Those are still not all the way there, but with more experience I think they will keep getting closer and closer. Putting in the time and resources to actually take a shot at this elusive style is no small undertaking and is something I hope more brewers do in the future. While these brewers have chosen not to use the term “lambic” out of respect, some other brewers have started to use it for beers that are not even actually brewed in the lambic style and spontaneously fermented. For this reason, be wary of any American beer claiming to be a lambic on the label. ■

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

In 2012, Monkey Paw & KnB Wine Cellars collaborated on a unique gose beer for the latter’s anniversary. At the time, Monkey Paw’s brewer Derek Freese (now with Modern Times) used a kettle souring method to start the beer on its way; photo by Ryan Lamb

Right: Berkeley’s The Rare Barrel has been a hit with sour fanatics; via @ therarebarrel Instagram

Left: Russian River’s Beatification is a well-loved beer here on the West Coast. The brewery itself describes the beer as such: This beer is very unique and inspired by breweries in the Lambic region of Belgium and, especially, our friends at Cantillon. It is 100% spontaneously fermented, meaning yeast is not added. Once the beer is brewed, it is transferred to a cool-ship or “horny” tank located in our barrel room at the pub. There it sits overnight and collects whatever funky wild yeast and bacteria may be living in the room. The next day it is transferred to oak wine barrels where it ferments wildly and ages for a few months. The end result is a wild, spontaneously fermented, sour, and tasty hand-crafted beer!


TASTE THE TOP BEERS AND NEW RELEASES FROM 150 STATEWIDE BREWERIES

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TAP TALKS WITH LEGENDS OF THE CRAFT BEER INDUSTRY

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

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

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JULY

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CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

A | DOWNTOWN

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

BEER BARS & RESTAURANTS 1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. BARE BACK GRILL 624 E St. | 619.237.9990 www.BareBackGrill.com 3. BARLEYMASH 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. BUB’S @ THE BALL PARK 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. CIRO’S PIZZERIA GASLAMP 536 Market St. | 619.696.0405 www.CirosSD.com 6. CRAFT & COMMERCE 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 7. DOWNTOWN JOHNNY BROWN’S 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 8. HALCYON/STELLA PUBLIC HOUSE 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 9. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 10. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarrel.com 11. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com 12. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 13. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 14. SEARSUCKER 611 5th Ave. | 619.233.7327 www.Searsucker.com 15. STONE BREWING TAP ROOM 795 J St. | 619.727.4452 www.StoneBrewing.com 16. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com 17. TACOS & TARROS 2015 Birch Rd. www.TacosAndTarros.com 18. TASTE AND THIRST 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 19. THE FIELD IRISH PUB &

1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusW ineMarket.com 2. BEST DAMN BEER SHOP 3. (@KRISPMARKET) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 4. BOTTLECRAFT 2161 India St. | 619.487.9493 www.BottlecraftBeer.com

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

BREWERIES

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

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

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

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BOTTLE SHOPS 1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndV ine.co m 2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer.com 3. BOULEVARD LIQUOR 4245 El Cajon Blvd. | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 6. MAZARA TRATTORIA 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com

HOME BREW SUPPLY

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3823 30th St. | 619.295.6464 www.UrbanSolace.net 31. WAYPOINT PUBLIC 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

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BEER BARS & RESTAURANTS 1. BELCHING BEAVER NORTH PARK 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 2. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com 3. BUFFALO PUBLIC HOUSE 406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 4. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 5. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.Car nitasSnackShack.com 6. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 7. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com 8. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com 9. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 10. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 11. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 12. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460

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OTHER 1. BORDER X TASTING ROOM 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com

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

5TH AVE

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

www.HamiltonsTaver n.com 13. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveW ireBar.com 14. MODERN TIMES FLAVORDOME 3000 Upas St. www.Moder nT imesBeer.com 15. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700 16. POLITE PROVISIONS 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 17. RITUAL TAVERN 4095 30th St. | 619.283.1618 www.RitualTaver n.com 18. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 19. SODA & SWINE 2943 Adams Ave. | 619.269.7632 www.SodaAndSwine.com 20. STATION TAVERN 2204 Fer n St. | 619.255.0657 www.StationTaver n.com 21. THE HAVEN PIZZERIA 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 22. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseW inePub.com 23. THE SAFEHOUSE 2930 University Ave. | 619.458.9200 www.TheSafeHouseNP.com 24. THE SOUTH PARK ABBEY 1946 Fer n St. | 619.696.0096 www.TheSouthParkAbbey.com 25. TIGER!TIGER! TAVERN 3025 El Cajon Blvd. | 619.487.0401 www.T igerT igerTaver n.com 26. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com 27. TRUE NORTH TAVERN 3815 30th St. | 619.291.3815 www.TrueNorthTaver n.com 28. UNDERBELLY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com 29. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 30. URBAN SOLACE

1. MISSION BREWERY

IND

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HOME BREW SUPPLY

MARKET ST

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


C | LA

JOLLA

1. BRISTOL FARMS 8510 Genesee Ave. | 858.558.4180 www.BristolFarms.com 2. WHOLE FOODS LA JOLLA 8825 Villa La Jolla Dr. | 858.642.6700 www.WholeFoodsMarkets.com

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

BREW PUBS

BOTTLE SHOPS

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

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

BEER BARS & RESTAURANTS 1. EUREKA! 4545 La Jolla V illage Dr. Ste E-25 858.546.8858 www.EurekaBurger.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. LA VALENCIA HOTEL 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4. PORTERS PUB 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 5. PUBLIC HOUSE 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. REGENTS PIZZERIA 4150 Regents Park Row 858.550.0406 www.RegentsPizza.com 7. THE GRILL AT TORREY PINES 11480 N Torrey Pines Rd. 858.777.6645 www.LodgeTorreyPines.com 8. THE SHORES RESTAURANT 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

BOTTLE SHOPS

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

OTHER

PACIFIC BEACH/ BEACH

D | MISSION

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

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

www.SanDiego.edu/Dining/LaGranTerraza 5. O’BRIEN’S PUB 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 8. STEINS PUB 10601 T ierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. THE HIGH DIVE 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

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

BREW PUBS 1. GORDON BIERSCH 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. OGGI’S PIZZA AND BREWING CO. 2245 Fenton Pkwy. 101 619.640.1072 www.MissionValley.Oggis.com 3. SAN DIEGO BREWING COMPANY 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

BREW PUBS BREWERIES

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

E|

POINT LOMA/ OCEAN BEACH

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

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

1. FATHOM BISTRO 1776 Shelter Island Dr. 619.222.5835 www.FathomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333

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

BREWERIES 1. MODERN TIMES BEER 3725 Greenwood St. | 619.546.9694 www.Moder nT imesBeer.com

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

F|

MISSION VALLEY/ CLAIREMONT

BEER BARS & RESTAURANTS 1. BALBOA’S TAP HOUSE 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. COMMON THEORY PUBLIC HOUSE 4805 Convoy St. | 619.495.3689 www.CommonTheorySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205

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

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

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

SORRENTO

G | VALLLEY/MIRA MESA

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

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

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

BREWERIES 1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. 32 NORTH BREWING CO. 8655 Production Ave. | 619.363.2622 www.32NorthBrew.com 3. ALESMITH BREWING COMPANY 9368 Cabot Dr. | 858 .549.9888 www.AleSmith.com 4. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com 5. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 6. DUCK FOOT BREWING COMPANY 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com 7. GREEN FLASH BREWING COMPANY 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 8. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 9. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453 www.HessBrewing.com 10. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 11. O’SULLIVAN BROS. BREWING 9879 Hibert St. | 858 .577.0350 www.OSullivan-Brothers.com 12. PACIFIC BREWING COMPANY 8680 Miralani Dr. | 303.819.7086 www.PacificBrewingCo.com 13. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 14. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337


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TORREY PINES

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

18

1

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

5

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TORREY PINES RD

1. 83 DEGREES 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. BOARD & BREW 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. DANI P’S CORK & TAP 560 Greenbrie r Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. FLYING PIG PUB & KITCHEN 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com 5. GREEN DRAGON TAVERN AND MUSEUM 6115 Paseo Del Norte | 760.918.2421 www.GreenDragonTaver nCA.com 6. LOCAL TAP HOUSE OCEANSIDE 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com 7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTapRoom.com 9. TAP THAT TASTING ROOM 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 10. THE COMPASS 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

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

SO

BEER BARS & RESTAURANTS

CENTER R

NORTH COUNTY

H | COASTAL

MISSION

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

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

ST

OTHER

BREWERIES

CT

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

PE

HOME BREW SUPPLY

571 Carlsbad V illage Dr. 760.720.7007 www.PizzaPort.com

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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.DowntownCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 6. MAIN TAP TAVERN 518 E Main St. | 619.749.6333 www.MainTapTaver n.com 7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com 8. PRESS BOX SPORTS LOUNGE 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com

J|

NORTH COUNTY

BEER BARS & RESTAURANTS 1. CHURCHILL’S PUB AND GRILLE 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us 2. INLAND TAVERN 1001 W San Marcos Blvd. 760.744.8782 www.InlandTaver n.com 3. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyW ineCompany.com 5. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 6. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 7. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 8. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 9. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com

BOTTLE SHOPS

BOTTLE SHOPS

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

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

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

BREWERIES 1. BNS BREWING & DISTILLING 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrew ingAndDistilling.com 2. BUTCHER’S BREWING 9962 Prospect Ave. | 619.334.2222 www.ButchersBrewing.com 3. MANZANITA BREWING COMPANY 10151 Prospect Ave. Ste D 619.334.1757 www.ManzanitaBrewing.com

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

9. LATITUDE 33 BREWING COMPANY 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 10. MOTHER EARTH TAP HOUSE 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com 11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. 760.294.4045 www.OffbeatBrewing.com 12. PORT BREWING/THE LOST ABBEY 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 13. RIP CURRENT BREWING 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 14. STONE BREWING CO. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 15. STUMBLEFOOT BREWING CO. 1784 La Costa Meadows Dr. www.Stumblefoot.com 16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd. www.ValleyCenterBrewery.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.WavelengthBrewCo.com

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

K|

POWAY/RANCHO BERNARDO

BEER BARS & RESTAURANTS BREW PUBS 1. BACK STREET BREWERY LAMPPOST PIZZA 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. PROHIBITION BREWING CO. 2004 E. V ista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 3. SAN MARCOS BREWERY & GRILL 1080 W San Marcos Blvd. 760.471.0050 www.SanMarcosBrewery.com

BREWERIES 1.AZTEC BREWING COMPANY/7 NATIONS 2330 La Mirada Dr. Ste 300 760.598.7720 www.AztecBrewery.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. BELCHING BEAVER BREWERY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. BOOZE BROTHERS BREWERY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. DOS DESPERADOS 1241 Linda V ista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. FALLBROOK BREWING CO. 136 N Main Ave. www.FallbrookBrewing.com 7. IRON FIST BREWING CO. 1305 Hot Springs Wy. Ste 101 760.216.6500 www.IronFistBrewing.com 8. KURACALI SAKÉ & BEER BREWERY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com

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

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

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

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

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

L|

SOUTH BAY

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

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

BREWERIES 1. BORDER X BREWING 8684 Avenida De La Fuente Ste. 8 619.787.6176 www.BorderXBrewing.com 2. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com

M|

COLLEGE/LA MESA

BEER BARS & RESTAURANTS 1. CHEBA HUT 6364 El Cajon Blvd. | 619.269.1111 www.ChebaHut.com 2. HOFFER’S CIGAR BAR 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 3. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 4. JUNK HOUSE GASTRO-PUB

5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 5. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBW ineCellars.com 6. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7. THE UGLY DOG 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 8. THE VINE COTTAGE 6062 Lake Murray Blvd. 619.465.0138 www.TheV ineCottage.com 9. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 10. WOODSTOCK’S PIZZA 6145 El Cajon Blvd. | 619.265.0999 www.WoodstocksSD.com

BOTTLE SHOPS 1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www.KegNBottle.com 2. KEG N BOTTLE 1827 Lemon Grove Ave. 619.463.7172 www.KegNBottle.com 3. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBW ineCellars.com 4. PALM SPRINGS LIQUOR 4301 Palm Ave. | 619.698.6887 Find us on Facebook!

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

ENCINITAS/DEL

N | MAR

BEER BARS & RESTAURANTS 1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. BOARD & BREW 1212 Camino Del Mar | 858.481.1021 www.BoardAndBrew.com 3. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 4. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 5. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTaver nAndGrill.com 6. OGGI’S PIZZA AND BREWING CO. 12840 Carmel Country Rd. 858.481.7883 www.DelMar.Oggis.com 7. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 8. PRIORITY PUBLIC HOUSE 576 N. Coast Hwy 101 | 858.204.6656 www.PriorityPublicHouse.com 9. SAN DIEGO BEERWORKS 437 S. Highway 101 | 858.353.7174 www.SanDiegoBeerWorks.com 10. STADIUM SPORTS BAR & RESTAURANT 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 11. SUBLIME TAVERN 3790 V ia de la Valle | 858.259.9100 www.SublimeTaver n.com 12. THE CRAFTSMAN NEW AMERICAN TAVERN 267 N. El Camino Real | 760.452.2000 www.CraftsmanTaver n.com 13. THE REGAL SEAGULL 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.com 14. UNION KITCHEN & TAP 1108 S Coast Hwy. 1 01


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

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

BREWERIES

R | RAMONA

BOTTLE SHOPS

Q

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

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

BREW PUBS

18

SY

8

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

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

15

E AV

4

2 3

BOTTLE SHOPS

2

FE

1

BOTTLE SHOPS

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thW ineBar.com 3. LOCAL HABIT 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com 4. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.EnjoySausage.com 5. SAN DIEGO BREW PROJECT 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 6. SHAKESPEARE PUB & GRILLE 3701 India St. | 619.299.0230 www.ShakespearePub.com 7. TABLETOP COMMONS 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8. THE REGAL BEAGLE 3659 India St. 101 | 619.297.2337 www.RegalBeagleSD.com 9. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTaver n.com

7

FLETCHER PKWY

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BREW PUBS

2ND ST

3

125

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67 1

MAGNOLIA AVE

1. LEROY’S KITCHEN & LOUNGE 1015 Orange Ave. | 619.437.6087 www.LeroysLuckyLounge.com 2. LITTLE PIGGY’S BAR-B-Q 1201 First St. | 619.522.0217 www.NadoLife .com/LilPiggys 3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife .com/V illagePizzeria

IDE BLVD

3

O | CORONADO BEER BARS & RESTAURANTS

ANS

DR

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VISTA

AF ANT

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

D I R E C T O R Y @ W E S T-

6

J

4

LAKESIDE

NS

I

BREWERIES

SEND SUBMISSIONS TO:

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

RA

BREW PUBS

BREWERIES

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

| ALPINE

WANT TO ADD YOUR L O C AT I O N ?

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

BREWERIES

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

JULIAN

BREW PUBS

DE

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

S|

FE

760.230.2337 www.LocalUnion101.com

S M

1

ER

78

RD

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1

79


BELOW ARE EXCERPTS FROM A RECENT “ F E E D TA K E O V E R ” B Y @ I A N C H E E S M A N D U R I N G T H E S A N D I E G O I N T E R N AT I O N A L BEER FESTIVAL IN DEL MAR. T

FO

IT

TER

!

Pro-tip: if you shriek at the person pouring the sample they’re liable to spill a little bit extra.

D ON T W

LLOW @

TCOAS

RS

That is why @westcoastersd is once again handing over the twitter reins to @iancheesman for #SDIBF coverage.

W

ES

E

We all know the only thing better than drinking beer is reading about someone else doing it 140 rushed characters at at time. #ian4wc

I asked for them to look “dapper”. Close enough. Exploring so many international breweries feels culturally enriching. I should’ve worn my drinking beret. So much easier when they do the hashtagging for me. #greenflashbeer #sdibf #ian4wc “ T h e ‘ S a g e - s o n ’ i s v e r y s a g e f o r w a r d . ” G o o d t o k n o w. In the spirit of international cooperation, I am ordering all of my beers in Esperanto. This is like a United Nations s u m m i t , o n l y d r u n k e r. I f t h a t ’s p o s s i b l e . When you consider SD Fair has spinning rides, deep fried f o o d a n d b o t t o m l e s s b e e r, i t ’s b a s i c a l l y a v o m i t f a c t o r y. T h a n k y o u a l l f o r w a t c h i n g a n o t h e r e p i s o d e o f “ Wa t c h i n g @iancheesman Think That Drinking = Journalism”. #sdibf #ian4wc

52 | J ULY 2015


West Coaster - July 2015  
West Coaster - July 2015