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DECEMBER ’16/JANUARY ’17

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SERVING AMERICA’S FINEST BEER COUNTY

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SAN DIEGO

Border X

B R E W B O U N D S TA R T U P C H A L L E N G E W I N N E R

Recipe:

Spicy Beer Caramel Pecan POPCORN! Q&A with

S C O T B L A IR

VOL. 6 ISSUE 1

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


AVAILABLE IN JANUARY SIERRA NEVADA BREWING CO., CHICO, CA & MILLS RIVER, NC W W W. S I E R R A N E VA DA .C O M

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n o. 9 i n a s e r i e s : m e e t t h e f a m i ly

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

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2019 YEA R IN REVIEW

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BORDER X AWA RD

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UC S D Q& A

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PLAT ES & PIN T S

20-21

BLA IR Q& A

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BREW S IN T HE N EW S

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LIGHT N IN G BREW ERY F OR S A L E

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BEER IN T HE HEA DLIGHT S

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K N OT T Y BREW IN G Q& A

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T HE DOC TOR'S OF F IC E

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IN TO T HE BREW

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C C BA C OVERA GE

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C A LIF ORN IA GA BF W IN S

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PIZ Z A PORT S A N C LEMEN T E

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#S DBEER

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MA PS & DIREC TORIES

W C K E Y P L AY E R S PUBLISHER EXECUTIVE EDITOR E D I T O R - AT- L A R G E ART DIRECTOR M E D I A C O N S U LTA N T COLUMNISTS

MIKE SHESS

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

RYAN LAMB

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

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

KAYLA COLEMAN

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

TOM SHESS

thomas.shess@gmail.com

The British Ales Are Coming

SAM TIERNEY

sam@westcoastersd.com

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

IAN CHEESMAN

icheesman@gmail.com

RYAN RESCHAN

ry a n . re s c h a n @ g m a i l . c o m

PROJECT MANAGER COVER PHOTO

DOMINIC ALJUNDI

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

JUAN MARTINEZ T o u c h b a s e w ith u s : in f o @ w e s tc o a s te r s d . c o m

To Murrieta California


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2016:

JULY 2016

|

A Year in Review

SERVI NG AM ERICA ’S FIN EST B EER C OUNT Y

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SAN D IEGO

Below you will find the Brewers Association's takes on 2016 as released in early December, plus commentary we've added to bring it home to local readers. B R E W E R Y C O U N T : Five thousand strong and growing, there are now 5,005 breweries in the U.S. compared to 10,000 wineries. Almost all (99%) are small and independent craft brewers.

Lo c a l Ta k e :

San Diego is now home to more than 130

breweries. When West Coaster got started just over six years ago, there were around 30. C O N T I N U E D G R O W T H F O R T H E S E G M E N T : By mid-year,

AMERICA H O M E B R E' S T O P San Diega W E R : n

NICK C ORON

(Q UA FF M

EM BE R)

VOL. 5 ISSUE

8 ENJOY

small and independent breweries grew by eight percent, reflecting dynamism and a bright spot for the domestic beer market.

Lo c a l

Ta k e :

A

#SDBEE

R & ENG AGE

SOCIAL

LY @ W E ST

COASTE

RSD

Companies like Belching Beaver keep

expanding; since 2012 they have opened 5 locations and are

Our July 2016 cover featured Homebrewer of t h e Ye a r N i c k C o r o n a

hoping to add 3 more in 2017. Production-wise, the company has grown from 1,200 barrels produced in year one to a projection of HOMEBREWING

30-40k in 2017.

I M P A C T : The National Homebrew Competition

continues to be the world’s largest beer competition with 7,962 entries. A N E V E R G O O U T O F S T Y L E S : IPAs continue to hop up, now accounting

recent measurement of homebrewing found that its 1.2 million participants

for roughly one-quarter of craft volume. More sessionable styles, including

created over 11,000 jobs, resulting in more than $1 billion in spending and

golden ales, pilseners and pale lagers, are up 33 percent, totaling nearly five

over $700 million in revenues.

percent of craft.

Lo c a l Ta k e :

Lo c a l Ta k e : Look no further than QUAFF's winning of Homebrew SD County is home to more than a dozen hop

farms, while San Diego Beer Week saw more than two dozen events

Club of the Year at June's Homebrew Con, and club member Nick Corona's taking home the title of Homebrewer of the Year.

geared specifically to hop heads. B E E R D E S T I N A T I O N S : Recognizing a rising interest in beer tourism, F R E E D O M O F C H O I C E : As the world’s two largest brewers merged

Travelocity enlisted the expertise of the BA to find the country’s best beer

into a multinational conglomerate two and a half times the size of the U.S.

destinations and create the very first Beer Tourism Index. Additionally, the

beer market, the BA was at the center of the discussion, advocating for fair

American Homebrewers Association (AHA)—the leading community for

competition for the nation’s small and independent craft brewers and access

homebrewers—unveiled a list of cities across the U.S. where homebrewing

to market ensuring beer enthusiasts get to continue to choose from a vast

is on the rise.

variety of options. Approximately 65 percent of craft beer lovers said they are drinking more craft specifically because it offers more variety.

Lo c a l Ta k e :

8•

Lo c a l Ta k e :

Left off both lists, San Diegans are petulantly

shutting down their breweries and quitting homebrewing altogether. 2016's reader poll – open until December 31 –

already shows more than 150 different beers for the category Best San

A M E R I C A N C R A F T B E E R A B O U N D S A B R O A D : Craft beer export

Diego Beer. Meanwhile, ABI-owned 10 Barrel is planning to open its East

volume increased by 16.3 percent, totaling 446,151 barrels and worth $116

Village brewpub in early 2017.

million. More than 100 small and independent craft brewers export their

DECEMBER ’16/JANUARY ’17


H o m e b r e w c l u b m e m b e r s a t S t o n e ' s A H A R a l l y, h e l d N o v e m b e r 1 2 a t S t o n e B r e w i n g W o r l d B i s t r o & G a r d e n s - L i b e r t y S t a t i o n ; p h o t o b y T i m S t a h l

beer internationally, spreading the culture and community of craft beer and a

Association, the Smithsonian’s National Museum of American History

growing recognition and respect for American brewers.

announced that it will launch a three-year initiative to collect, document

Lo c a l Ta k e : Rough Draft just won $35,000 from MetroConnect,

and preserve the history of brewing, craft brewers and the beer industry in America. The job posting for a Historian to study brewing history was one of

an export assistance program that's part of the World Trade Center San

the most viral beer stories of the year, an indicator of how much people care

Diego. The money will go toward future international market expansion.

about this vital industry.

B I P A R T I S A N B E E R S U P P O R T : With a craft brewery in nearly every

Lo c a l Ta k e : BEERology, San Diego Museum of Man's exhibit on

congressional district in the country, more than half of the U.S. Congress now

beer civilization “from hunter-gatherers to hipsters” is open until August

supports the Craft Beverage Modernization and Tax Reform Act. The BA has

2017.

been a key player in moving forward this bipartisan legislation that seeks to recalibrate the current federal excise tax structure for the nation’s brewers

P E R F E C T P A I R : Beer and food continue to find harmony on plates and

and reform burdensome laws regulating America’s brewing industry.

palates. Seventy-three percent of craft beer purchasers gave “complements

Lo c a l Ta k e :

my meal”as a very or somewhat important selection criteria in their beer California Senator Barbara Boxer is a co-sponsor

of S. 1562, but Sen. Feinstein is not; in the House, H.R. 2903 is cosponsored by Rep. Darrell Issa (R-49th), Rep. Duncan Hunter (R-50th),

choice when dining out. Sixty-three percent select beer based on the food item or meal they are planning to enjoy.

Rep. Juan Vargas (D-51st), Rep. Scott Peters (D-52nd), but not Susan

Lo c a l Ta k e :

Davis (R-53rd).

up for beer pairing events all over town, including Toronado's acclaimed

Creative chefs and talented brewers are teaming

brunches. Upcoming: January 28 w/ AleSmith, February 19 w/ El H I S T O R Y H A S I T S E Y E S O N B E E R : With support from the Brewers

Segundo, and March 5 w/ Cellarmaker. • WESTCOASTERSD.COM •

9


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COVER STORY

Marks The Spot BORDER X WINS BREWBOUND' S STARTUP BREWERY CHALLENGE BY RYAN LAMB

O

n December 1 at Paradise Point Resort, locals Border X Brewing —

doesn't stop there. “Our mission is to explore the more than 2,000 fermenting

represented by founder David Favela — beat out five other participants

traditions in Latin America,” said Favela, going on to discuss the rich variety

in Brewbound's seventh Startup Brewery Challenge for a $5,000 prize

of Latin American micro-climates that produce everything from chocolate to

sponsored by Craft Brew Alliance. “In general, it feels incredible and it still has

corn to vanilla and other tropical fruits. “The pre-Colombian societies figured

not sunk in completely. We were competing against some very experienced,

out how to make them all drinkable, but also fermentable in some cases. For

well-organized and impressive startups,” said Favela, who impressed the

example, the Aztecs and Mayans drank Xocolatl, a liquid made from crushed

panel of judges.

cocoa beans, chili peppers, and water. The Incas had Chicha, a corn based fermented beer, and

After a few days of reflection, Favela pinpointed

Mexico has Pulque – made from fermented agua

three areas he felt helped Border X stand out: focus

miel from the agave plant.” Other Border X beers

on the Latino market, beer quality and inspiration,

like Abuelitas Chocolate Stout and Horchata

and community involvement and impact.

Golden Stout have been well-received by regulars.

“The craft beer movement has not truly addressed

Those regulars understand that the company has

the Latino market despite being one of the largest

a deep commitment to their community. “In our

populations in US, especially California and Texas.

slides, we chose to talk about our evolution from

We are one of very few Latino breweries in all of

a tiny brewery and tasting room in Otay Mesa, to

the US, so we certainly were unconventional and

our decision to invest in Barrio Logan. The move to

groundbreaking in our approach,” noted Favela.

Barrio Logan put us in the middle of an incredible community with a living history extending over 100

As for beer quality and inspiration, judges enjoyed

years,” acknowledged Favela. “That taught us

the brewery's flagship Blood Saison, inspired by

what role we could play in the community. From

the traditional Mexican agua fresca. Although

1881, when the community was first subdivided

commonly confused with a blood orange beer,

and called Barrio Logan, it has been a traditional

the name simply refers to its color. The ingredients

multi-ethnic but mostly Latino community. When

include hibiscus and agave, and the inspiration

we moved in, we became part of the evolving

WESTCOASTERSD.COM •

11


history

and

tapestry

of

this

neighborhood. We have been supported by the artists, activists and community members from day one and we do our best to give back,” offered Favela. “While we have hosted many school fundraisers and special events, one of the most gratifying was hosting the fundraiser for a local musical legend, Ramon “Chunky” Sanchez.

He was a

Cesar Chavez’s favorite protest musician,

an

original

founder

of Chicano Park and a beloved member of Barrio Logan community, as well as recipient of the National Heritage Fellowship. We helped director Paul Espinosa raise over $40k for his documentary about Chunky’s remarkable life. We were the last place Chunky played before he recently past away. It was that moment we knew that providing a venue for the Latino community to congregate, share and experience together was just as important to our strategy as making great delicious beers.”

Previous Page: Homegrown figs and hops contribute to “Abuelo's Pale Ale” every year To p : G r o w l e r s o f B o r d e r X B e e r

Stay tuned for more from Border X, as they celebrate their second anniversary in February. In the meantime, visit the tasting room for Taco Tuesdays, Loteria nights (every other Tuesday), live Latin jazz jam on Thursdays, plus more live music on certain Saturdays. •

12 •

DECEMBER ’16/JANUARY ’17

Bottom Left: David Favela speaks at Brewbound Session; photo by Tim Stahl Bottom Right: David Favela discusses Border X Brewing; photo by Tim Stahl


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In honor of UC San Diego Extension’s first 50 years, " 50 VOICES OF THE FUTURE" (extension50.ucsd.edu/nextFifty.cfm) asks thought leaders about the trends, breakthroughs and social advances they foresee over the next half century.

2. What are the influential/exciting developments happening in your field now and why?

C

raft beer has been the fastest growing sector of alcoholic beverages in the nation, and with 130 breweries, San Diego County is considered a capital for beer connoisseurs. For many, brewing starts as an experiment

in hopes of turning a passion into a quaffable product. A goal Mike Stevenson found himself achieving when he, and cofounder Ben Fairweather, opened Culver Beer Company in early 2015. Stevenson gained hands-on brewing experience through apprenticeshipsd at brewpubs in Germany and Italy, received a Brewing certificate from UC San Diego Extension, and worked with Twisted Manzanita and White Labs where he gained valuable knowledge about yeast, fermentation and quality assurance.

With the craft beer boom, there has been a dramatic shift affecting every aspect of the brewing industry. We’ve moved out of the Budweiser-dominated beer world where there was a limited choice of raw materials and only a few buyers, to now, where we are close to reaching 5,000 small independent breweries nationwide. The landscape has clearly changed. Barley farmers have started growing flavor rich varieties, which we have not seen before, maltsters are producing all sorts of new types of malted barley to brew with and hop growers keep coming up with crazy new strains to help fuel the IPA craze. Most bars, restaurants and pubs have increased their tap real estate to allow for a larger variety of beers and a lot of them strive to keep local craft beer on tap.

1. Why is the work you do important?

3. What’s the next big thing?

For one, craft beer has allowed for manufacturing jobs to exist in America again and people enjoy consuming local products. As an industry, we were fortunate to grow at the same time the farm-to-table movement really took off. People find value in knowing that what they are purchasing is helping support their local economy.

Good question. I think the big bitter IPAs are slowing down in popularity and people are starting to explore other styles. Sour beers have grown into a nice niche market and some breweries in town only cater to this style of beer. Vanilla Cream Ales, Peanut Butter Stouts and other flavor filled beers have helped put their respective breweries on the map and they have seen awesome growth because of them. Our lagers and Belgian styles do just as

14 •

DECEMBER ’16/JANUARY ’17


well as our IPAs in our tap room and we plan on continuing to produce these styles as we try our hand at new ones. We need to find that one beer that will pay the bills and hit the market hard, and we have a few good contenders. I think rapid growth year over year will also begin to slow down as smaller guys come into the marketplace and push pressure upwards.

Opposite Page: Mike Stevenson B e l o w : A t a s t i n g f l i g h t a t C u l v e r B e e r C o . P h o t o b y ​T e r e s a G r o s c h

4. How big an impact will your field play in shaping the future of the San Diego region and beyond? San Diego has become an epicenter of brewing worldwide. We get plenty of out-of-town visitors in our taproom and their itineraries include the normal tourist activities followed by stopovers at local breweries. There are over 130 breweries in San Diego County, so almost anywhere you go you’re a short drive away from a brewery. I know plenty of brewers who started their brewing career in San Diego and have had wonderful opportunities to work around the country and world because they had a San Diego brewery on their resume. The recent Great American Beer Festival further solidified San Diego’s status as a craft beer hub, bringing home 18 of the 68 medals awarded to California breweries.

5. Hop into your time machine … what does the future look like for this field in 50 years? How can individuals/companies get prepared for what’s next? Beer has been around since civilization began. In 50 years, this craft beer phase will be another chapter in a brewing textbook. History has

been repeating itself as of late with larger breweries starting to purchase smaller brands to add to their “craft portfolio.” I think we will see a lot more consolidation in the industry like we did in the 50s, 60s and 70s. However, I think we will see a large number of breweries remain small, catering to their local customer base. We are located in a business-dense area and serve as a pub for the local working-class people, who as they have always done, like to enjoy a beer after work. I think in the near future supply chains will get tighter and materials (hops) will be harder to source as the bigger guys lock down their contracts. The best advice I can give is to make good beer and get to know your regulars in the tasting room.•

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P L AT E S & P I N T S

I Brought Some Corn for Poppin’ REIMAGINING A PERSONAL CLASSIC HOLIDAY NOSH USING CRAFT BEER BY BRANDON HERNÁNDEZ

Many cite Christmas as their favorite holiday of the year. I absolutely

This November, a good friend of mine came over to watch Thursday Night

love December 25, but what I truly enjoy most are the days and weeks

Football and brought something new and oddly sentimental to snack

leading up to the big day. I like finding myself in the middle of a world turned

on—pre-mixed caramel and cheddar popcorn. It was like Christmas had

pleasantly askew courtesy of red, green and gold; ribbons and bows;

come early and it inspired me to share something with readers this holiday

spruce, mistletoe and Douglas Fir; cinnamon, nutmeg and clove; carols and

season: my recipe for popcorn coated in caramel, made with beer. Others

hymns; generosity, good will and tidings of great joy. It’s the closest thing to mandated glee in this world, a time to remember what’s really important in our lives—before hitting reset and charging into the New Year.

have developed solid recipes and all of the ones I’ve seen utilize imperial stout. That’s a fantastic option, but I always think of caramel corn as a holiday snack, so I elect to use Belgian-style quadrupels or dark strong ales with big baking spice-like, brown-sugar and molasses-esque flavors. Belgian Christmas ales brewed with ingredients such as cinnamon, nutmeg,

Of course, there’s also the iconic foods of the season of yule, most of which I enjoy based almost solely on the nostalgia. I don’t crave them throughout the year, but I grew

allspice, ginger and cloves are sure to work well, but I haven’t been able to convince myself to cook with these beers, as I’m such a big fan of drinking them.

up noshing on them every December, so from Thanksgiving to January 1, I gravitate toward them. Summer sausage and smoked

I also enjoy spicing my caramel up with a dash of cayenne

cheeses, sugar cookies and rum balls, chocolate-covered cherries,

pepper, and adding texture and substantiation care of toasted

eggnog, the Drunken Snowman cocktail I came up with a decade-

pecans, but these are personal preferences. Caramel corn

and-a-half ago. They’re not fancy, but they’re mine and they’re

purists can stick to the sticky, traditional

must-have.

snack evocative of tin drums wrapped in every sort of generic holiday design

Count caramel corn as another low-frills Christmas-time yen. Many were the day when my grade-school self could be found holed up in his bedroom with one hand on a Nintendo controller and the other reaching into a cylindrical metal tub for another handful of one of

imaginable. It’s simple, addictive and, for me, a taste of what is truly the most wonderful time of the year. Happy holidays!

three flavors of flavored popcorn.

WESTCOASTERSD.COM •

17


Spicy Beer Caramel Pecan Popcorn YIELD: 12 SERVINGS

+ + + + + + + + + +

1 cup dark brown sugar 3 Tbsp light corn syrup ¾ cup Belgian-style quadrupel or dark strong ale* ½ cup unsalted butter ¾ tsp cayenne pepper 1 Tbsp whipping cream ½ tsp pure vanilla extract 12 cups prepared popcorn 1 cup toasted pecans, chopped 1½ tsp smoked sea salt (or kosher salt, to substitute)

Preheat oven to 250 degrees Fahrenheit. Stir together the sugar, corn syrup, beer, butter and cayenne pepper in a saucepan over high heat until all of the ingredients are completely incorporated. Bring the mixture to a boil and let cook for 7 to 8 minutes. Remove from the heat and add the heavy cream. Combine the popcorn and pecans in a large bowl. Pour the caramel mixture over the popcorn and stir to evenly coat. Turn the mixture out onto a baking sheet lined with aluminum foil and coated with an even layer of nonstick spray. You may need more than one baking sheet, or you can perform the following step in batches. Bake for 20 minutes. Remove from oven and use a spatula to stir the popcorn thoroughly. Return the sheet to the oven and bake for 20 minutes. Remove from oven and transfer the corn to a room temperature baking sheet lined with parchment paper. Season the popcorn with salt and let cool. Serve the popcorn, store in an airtight container for up to 1 week, or package in decorative cellophane pouches tied together with ribbons, bows or your preferred style of aesthetic yuletide gussying.

* Recommended Beers (in alphabetical order): AleSmith Grand Cru, The Lost Abbey Judgment Day, The Lost Abbey Lost & Found Ale, Iron Fist Dubbel Fisted, Karl Strauss Two Tortugas, Societe The Widow

Plates & Pints sponsored by Bitter Brothers Brewing

18 •

DECEMBER ’16/JANUARY ’17


Scot Blair (center) with two former presidents of the San Diego Brewers Guild: Colby Chandler of Ballast Point (left) & Shawn DeWitt of Coronado Brewing (right), at a 2012 event thanking former Mayor Jerry Sanders for his contributions to San Diego beer

H PA R

Q&A WITH SCOT BLAIR

S C OT B L A I R I S T H E P U B L I C A N O F H A M I LT O N S TA V E R N , S O U T H PA R K B R E W I N G C O. A N D M O N K E Y PA W P U B & B R E W E R Y

H

B Y R YA N L A M B

amiltons Tavern celebrated 10 years in business in October, and you

Man, If I knew then what I know now... maybe I wouldn't have gotten into this

discussed some of the early days in a 2,000+ word Facebook post.

business? (laughs) I'm not sure there is anything I would have said differently

Could you talk about some of the beers that you were particularly proud to

than I have, as my mantra has been static, but I would definitely try to really

tap during the month of events?

hammer home the importance of quality over quantity and the importance of integrity in the product vs. the masquerade of marketing. The craft business

Hard question! I'm always happy with our tap list, as there are always eclectic

has gotten “crafty” and we definitely have more craft drinkers for sure, I just

and fun beers on alongside epic classics, but I'd have to say that our 10th

don’t think we have a better educated consumer base, nor do we have

Anniversary Ale “A Decade In The Making” that was bottled. And I still have

more passionate beer drinkers paying it forward. Legions of fanboys isn't my

kegs flowing. I was very happy with this beer, the process, and to be able to

measuring stick for industry success.

work on the blend with Pat Korn from Green Flash. I was extremely happy to see how this beer came out. I also really liked the Allagash beers we were

Nick Norton will soon be replacing your head brewer Cosimo Sorrentino.

able to put on during the event and it was nice to see Rob Todd. I was happy

What was it about Norton's approach to/philosophy about beer that made

I was able to showcase six fresh hop beers from Nickel Beer, and to do a little

you decide to hire him?

showcase with Half Door — my friend Dan Drayne — and Pure Project, as a couple bright new breweries.

Nick started in early December and was able to spend a couple days with Cos before Cos went to Sierra Nevada Beer Camp. With any new hire it

In that long Facebook post you mention that it wasn't hard to convince local

comes down to my gut and that’s a solid testing ground, but in a role like the

brewers of what you were trying to do more than a decade ago, because

head brewer at Monkey Paw I really looked for a positive attitude coupled

"they were already looking for more people, anyone really, to take their jobs as

with a strong work ethic and someone I feel is moldable to a degree. Really

serious as they did." But the customers were harder to convince. If you knew

that means someone who can appreciate the concepts of why we are doing

then what you know now, how would you have further tailored your message

something versus the simplistic nature of what we are doing. I feel Nick has

to the public about drinking local, craft beer?

some innate qualities that will allow him to understand and to grow.

20 •

DECEMBER ’16/JANUARY ’17


Tom Ham’s Lighthouse presents: Monkey Paw just celebrated 5 years in business. If you could look into your crystal ball, what do you see in the next 5 years for Monkey Paw and the surrounding neighborhood? I have some goals I set last year that I'd like to see come to fruition. Big real estate and big beer have plans for our end of town and I can’t control what I can’t control. The more the area becomes business friendly the better it will be for us to stand out when it comes to great beer. Right now I have an energetic, enthusiastic new young brewer who I want to be as great as the people that came before, so my focus is going to be inward. We hope to can and package this next year on a larger scale but there are a lot of dominoes to fall, so staying focused on what we can control — a smooth transition from Cos to Nick — is going to be where all my eggs are at. At South Park Brewing, you have already made

ON THE BAY "32 Craft Beers on Tap Daily"

four batches in the “Neighborhood Collab Series.” Could you describe what that series is about and what sort of beers you've made so far? It was really a concept where I wanted the small businesses to be more involved in their local neighborhood brewery. This is the cornerstone on building a tight knit community and that’s always been something important to me, and especially in South Park. Conceptually my thought was if people were part of a beer they could see come to fruition from concept to

Monday - Friday { 3:00PM - 6:00PM }

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

glass I felt it would build a stronger bond within our small community while furthering education on small independent beer. Cos did quite a few collabs: • Dead Calm Blonde with Grants Market (Joe Grant) • Ginseng Wit Herbal Wit with Ginseng Yoga • Blackest of Black DIPA with Left Hand Black

Food $1 Oysters (daily selection)

$2 off small bites $3 off Appetizers

• Fit & Phat IPA with SP Fitness • Patriot IPA with Patriot Glass

Visit our sister restaurant Bali Hai Restaurant

• Cream Reaper Imp Cream Ale with Bar Kindred • Goldline IPA with Goldline Salon • Saison De Don with Local Celebrity Donny! •

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BREWS IN THE NEWS REPORTING BY BRANDON HERNÁNDEZ AND RYAN LAMB

THE CAN PLAN More and more San Diego breweries are packaging their beer in cans. Port Brewing, founded in 2006, is one of the latest to jump on the bandwagon. Their Mongo IPA and High Tide IPA are now available in six-packs year-round. “Getting these two beers in cans was a goal of ours this year, and though we waited till the last month to do so, I’m very excited for the to be available throughout 2017 and onward,” said Tomme Arthur, COO and Co Founder of Port Brewing Co. Meanwhile, in San Marcos, Rip Current has fired up their new Wild Goose canning line to put the popular Lupulin Lust Double IPA in 12-oz cans. This comes just in time for their fourth anniversary celebrations on December 17. Pure Project, one of the Brewery Igniter operations in Miramar, just canned two of their beers, quickly selling out via online purchasing. 32 North is gearing up to release their cans to the public; they were working on quality assurance measures at time of press. Looking into 2017, Alpine Beer Company is releasing their first canned beer, a Columbus-hopped pale ale called Bus Ride, in Q2.

G O I N G G R E E N AT T H O R N S T. New rooftop solar panels from local company Efficient Solar Services are reportedly saving Thorn Street Brewery around $10,000 per year. Additionally, about 1,500 pounds of spent grain (weighed dry) go to feed livestock at Stehly Farms in Valley Center every week. Check out Thorn St.’s event schedule on their website, including Industry Nights on Mondays featuring $3 pints.

WESTCOASTERSD.COM •

25


PAY I N G I T F O R WA R D

works for roughly two years, the combination restaurant, brewery, distillery and public-events-space project continues to creep toward completion after

At time of press, Societe Brewing Company had gathered more than 10,000

numerous major delays. But owner Aaron Dean says the business is on-pace

pounds of food for San Diego Food Bank. This amount was more than double

to debut in La Mesa come January or February.

2015's total haul, and the drive goes through December 31. For every 50 pounds donated, customers have the opportunity to buy a discounted ($5)

While navigating through the aforementioned delays, Dean and company

bottle of The Urchin, a barrel-aged offering. We will have more reporting on

redesigned several elements of the project, moving the brewery from the rear

San Diego beer's community contributions in the February issue.

of the venue to the front, allowing for better visibility thanks mostly in part to a large logo-affixed grain-silo that will now be front-and-center. The area that was to house the brewery will now be a kid-zone called “Playcation” which

IMMINENT: INDIAN JOE

will come in at more than 2,500 square feet. Completely media-free, it will be designed for kids ages three-to-twelve and offer multiple activities, including

After nearly two years of not being able to serve beer to the public while

some involving multiple artistic mediums—glass, paint, ceramic, etc.

moving to a new location, Vista’s Indian Joe Brewing made a comeback in early November, pouring two beers at the San Diego Brewers Guild Fest.

The following is a quartet of house-beers from head-brewer Stuart Long,

During VIP night they tapped kegs of Madagascar Vanilla Bean Coffee Saison

complete with descriptions from Dean:

and Smoked Cherrywood Belgian Dubbel. The new tasting room (2123 Industrial Court) is soft opening on January 23. For a Q&A w/ co-owner Geri Lawson, visit WestCoasterSD.com, December 8 post.

• Nowhere Bound Brown Porter: This unique American-style porter combines traditional European malts with Yakima hops to offer a smooth, balanced expedition complete with chocolate and caramel notes.

PAY I N G I T F O R WA R D • High Ryder India Red IPA: Crimson in color and light-bodied, the At time of press, Societe Brewing Company had gathered more than 10,000

tropical and grapefruit aromatics from Pacific Northwest hops drift

pounds of food for San Diego Food Bank. This amount was more than double

over caramel and toffee malt flavors.

2015's total haul, and the drive goes through December 31. For every 50 pounds donated, customers have the opportunity to buy a discounted ($5)

• Beta Seeker IPA: This Southern California version of a Pacific Northwest

bottle of The Urchin, a barrel-aged offering. We will have more reporting on

IPA is made with Citra and Chinook hops, and has a piney, resinous

San Diego beer's community contributions in the February issue.

flavor accompanied by an underlying citrusy character. American and English malts balance out the hops and make for a drinkable IPA.

DEPOT SPRINGS PROGRESS REPORT

• Alpha Drifter Pale Ale: Balanced, smooth and exceptionally drinkable, this light copper brew has a lemon-melon flavor with hints of citrus and passion fruit. As far as the menu goes, a draft bill-of-fare from executive chef Matt Richman (formerly of Pacific Beach’s Table 926) lists smoked chicken wings with a trio of sauces including gochujang barbecue; cheese, charcuterie and sausage platters; shrimp and grits, seafood paella, buttermilk fried chicken, tacos al pastor and lager-steamed black mussels. There is a clear focus on local ingredients and contemporary preparations. In addition to the restaurant, Depot Springs will have four bars and offer live entertainment throughout the day, ranging from an eclectic range of live-music to comedy and fashion exhibitions.

N E W S AT E L L I T E O P S Large-scale hospitality projects tend to be hammered into existence one of

Vista-based Barrel Harbor has opened a satellite tasting room in Miramar, at

two ways—really fast thanks to large capital backing, business savvy and

8990 Miramar Road. The location, known as “At Ease at Barrel Harbor” offers

political sway, or slow as molasses due to grand and multi-faceted scale and

more than a dozen beers on tap plus a variety of board games and tables

ambition. Count Depot Springs Beer Company in the latter category. In the

to play on. In Ocean Beach, Kilowatt Brewing is busy working to open their

26 •

DECEMBER ’16/JANUARY ’17


tasting room, with a crowdfunding campaign online at Kilowatt.beer/OB. Ocean Beach has become quite the hotbed for these tasting room licensees that don’t operate a brewhouse onsite, as Kilowatt joins Culture, Mike Hess, Belching Beaver, and Helm’s in the neighborhood. Just a couple miles north, SanDiegoVille.com reports that Mission Brewery is plotting an early 2017 opening for a Pacific Beach tasting room and retail shop at 1380 Garnet Avenue.

W I L D B A R R E L’ S NEW BREWERY All around San Diego County, brewing company owners were biding their time and licking their chops, ready to pounce on used brewery equipment, the leftovers of URBN Restaurant Group’s discontinued El Cajon fermentation operation, URBN St. Brewing Company. Bids were submitted and there would likely have been a flurry of action on the last day of the auction, which would have been in early December, but the day before it was scheduled, due to circumstances beyond the auction house’s control, the auction had been canceled. As it turns out, the entire system was purchased by a single-buyer— the team at work-in-progress interest, Wild Barrel Brewing Company. Last month, former Stone Brewing employee Bill Sysak announced he was teaming with brewer Bill Sobieski to open Wild Barrel in the North County city of San Marcos. Originally, Sysak and company were on the lookout for a steam-generated brewhouse. They were finalizing three different bids when, on November 30, Sobieski brought up that URBN St.’s brewhouse was up for bid. Having visited another former Stone employee, Callaway Ryan, when he was managing brewery operations at URBN St., Sysak had observed the system in action. To be safe, he and Sobieski did some due diligence, ultimately making the decision to put in an offer. Sysak reached out to URBN owner Jon Mangini, who willingly received Wild Barrel’s bid proposal. After a last once-over in El Cajon, a final price was negotiated (which included payment to the auctionhouse) on December 5. Sysak says that, even though it’s a direct-fire system, it was too good of a deal to pass up, citing a savings of both money and time. The next order of business is to negotiate a lease for Wild Barrel’s future home. Sysak hopes to make an announcement on where the business will be located soon. •

WESTCOASTERSD.COM •

27


P O WAY ' S L I G H T N I N G B R E W E R Y UP FOR SALE

I

BY BRANDON HERNÁNDEZ

n 2006, when Jim Crute transitioned from a long career as a biochemist

standpoint. As today’s brewery owners will tell you, brewing companies make

to become a brewery owner, the landscape in San Diego County was very

the best margins on their beer by selling it in their tasting rooms where they

different. For one thing, the story of a starry-eyed homebrewing enthusiast

can charge more, avoiding the cost of doing business with distributors, thus

turning his back on a lucrative career to follow his fermentation passions was

taking the profit for themselves. Fittingly, brewery owners make a point of

not an old and much-duplicated tale.

constructing tasting rooms that will, at the very least, get people in the door and, in the best cases, lure drinkers from appealing bars and restaurants, not

There were only around 20 operating brewhouses in San Diego County when

to mention their own homes, to drink their beer at the source.

Crute opened the doors to Lightning Brewery in the north-inland community of Poway. Most prominent among them were Stone, Karl Strauss, Ballast

Crute recalls a conversation with Ballast Point’s Jack White around 2009,

Point, AleSmith, and the family of Pizza Port businesses that included Port

wherein the founder of the brewery that eventually grew itself into a behemoth

Brewing and The Lost Abbey. That last dual-personality operation also

that sold for a whopping $1 billion told his Lightning contemporary that, to

opened in 2006 as a production-brewery venture for Pizza Port. Looking at

his amazement, the only thing making BP any money was the tasting room

the much smaller sudscape in the county at the time, it made sense that

at its Scripps Ranch brewery. White went on to expand that space multiple

Pizza Port, a highly successful brewpub chain with three locations would

times until there was nowhere left to expand. He eventually did the same

want to start producing and distributing beer in larger quantities, in both kegs

with the company’s original Home Brew Mart location, while simultaneously

and bottles. After all, that’s how the biggest brewing companies in the county

constructing new facilities in Little Italy and Miramar that both included not

were doing it. It was the only way to gain visibility, as tasting rooms were

tasting rooms, but full-on restaurants with attached bars.

hardly the lucrative revenue-centers they are now. Few were the folks who spent weekends shuttling from one brewery to the next like so many do now.

Meanwhile, it wasn’t until 2014 that Crute, who by then was no longer with Stone Distribution, constructed a tasting room and an outdoor beer garden.

About the only chance a brewery had of getting their logo and brand-identity

But by then, it was too late. Were he opening Lightning today, he says he

to the consumer in a meaningful way and look like a legitimate business

would adhere to a reversed business plan where he’d look to sell 80% of

versus some fly-by-night, oh-isn’tthat-cute “microbrewery” was to get bottles out to grocery stores. That’s where most people first saw the likes of Stone, Ballast Point, AleSmith and even the young Green Flash, which at that point had just bounced back from a shaky start that nearly saw it close. So Crute opened with the notion that 10-20% of his beer would be sold out of his tasting room— which was then just a small pad in front of the cold-box right on the brewery floor—while the rest would be wholesale. So, he started bottling nearly from the start, and self-distributing before catching on with Stone Distributing several years ago. By

his

own

admission,

his

perception, method and timing were off, and, as a result, the business suffered from a financial

28

Jim Crute (left) with Bill Warnke (now of Bitter Brothers) looking at Lightning's new bottling line back in 2012

• DECEMBER ’16/JANUARY ’17


To p P h o t o : L i g h t n i n g B r e w e r y t o o k B e s t i n S h o w w i t h O l d Te m p e s t u o u s A l e a t t h e 2 0 1 2 California State Fair Bottom Photo: Barrels of Lightning Brewery beer

his beer out of his brewery, and distribute the remainder. But in the real life present, Crute has made the decision to sell his business. He put up a craigslist ad titled “Turnkey Brewery and Tasting Room for Sale” on December 7, and hopes to be able to hand his decade-old labor of love to someone who is looking to get into the industry, just as he did. Purchasing Lightning would be advantageous in that it is currently in operation and would be ready for someone to take over and get straight to work. The 5,500-square-foot facility has a 30-barrel brewhouse, a combined cellar capacity of 490 barrels (350-barrels’ worth of fermenters with 140-barrels’ of brite tanks), a bottling line capable of filling 12- and 22-ounce glass, and the aforementioned tasting room and beer garden. Crute says he is also open to existing companies purchasing Lightning for use as a secondary brand, wherein the company name and, possibly its beer brands would remain active, but under a new owner. But the bottom line is that he says he has enjoyed pursuing his dream and feels he gave it his all for 10 years. He feels it’s important to be reasonable and turn the page, but in doing so, hopes another entrepreneur can realize their aspirations in the place where he realized a good many of his. •


BEER IN THE HEADLIGHTS

A

s an editorial writer, I’ve levied my

encompassed by faux walls that separate you from most of the brewery guts.

fair share of criticisms of the San Diego

The walls aren’t high enough to obscure the inner workings entirely, making

beer scene and its constituent parts over

the room feel more akin to entering a movie set than a taproom. Regardless,

the years. Whining comes with the gig.

the ample seating, shuffleboard table, engaging bar staff, and easy access

But just because I’m forced to nitpick

to a food vendor make it all feel quite homey. It also offers access to large

doesn’t mean that my affection for it is

outdoor patio, which is always a desirable feature.

any less powerful. I love each and every pint, person, and place that are part of the

While most tasting rooms offer occasional entertainment to encourage repeat

beautiful tapestry that is San Diego beer.

business, Bay Bridge Brewing has most of the trappings of your standard neighborhood bar. There’s always a trivia night, music night, or comedy

That said, certain regions of San Diego

show in the rotation. That can be a bit much for those of us who prefer to

have gotten more love from me than

awkwardly lurk in the darkest corner available and scribble tasting notes, but

others. Courtesy of laziness and proximity,

I’m sure others enjoy it.

I’ve diligently attended every dance recital held by North County breweries, while

On the night I visited, the taplist offered a reasonable variety of beer styles

those in the South Bay haven’t heard from

without veering into anything funky, tart or sour. The core eight beers covered

me since I left to pick up a pack of smokes

the requisite blonde, amber ale and IPA-type offerings, while the 4 seasonals

all those years ago. I’ve been remiss in my

were a bit more free-wheeling with options like their pumpkin ale and lemon

duties and it’s time for a change.

ginger IPA. Full pours were only $5, which is pretty generous these days. The “taster” seemed less appealing at $2.50 until I realized they are 5 ounce

I’m excited about this new affirmation.

pours. That’s still a decent deal, though with pours that size it would be

Over the last couple of years the South

difficult to traverse their whole list.

Bay has been an emerging hotbed of

by:

IAN CH EES MAN

brewing development and culture. This is

The beers themselves reminded me of an unsatisfying first date. I’m not

a chance to not only experience new local

talking the sort of encounter where your counterpart is a perfect storm of

flavors, but to learn new things. Like, did

self-absorption, vile political outlooks, and category 3 halitosis, but rather

you know there is a “54” freeway? Crazy!

one where you’re not even through the appetizer course before realizing there’s not much chemistry to be had. In a similar vein, while I appreciated

Bay Bridge Brewing got a jumpstart on

the mild floral aromatics of the Palomar Pale, its sugary wallop of Pixy Stix

the South Bay Uprising when it opened

sweetness and rapid dissolve into an anemic pine finish didn’t hit any of

way back in 2006. I hadn’t heard much

the right notes for me. The Immobilizer Double IPA suffered from a similar

about them prior to my visit, but given our

syndrome, pleasing with its sticky mouthfeel, but delivering an insubstantial

community’s obsession with the new and

citrus and white pepper counterpoint to it. There were moments of promise

shiny that’s to be expected. It was excited

with the Bonita Blonde’s up-front fruitiness and pleasant dry, grassy finish,

to finally visit a place whose beers I could

but they weren’t enough to salvage the affair.

review without couching it in terms of “breaking in” their facilities.

To bring the analogy full circle, people who enjoy breweries that deliver easy drinking, lighter-bodied styles like a blonde or Irish red in a warm, welcoming

Bay Bridge Brewing’s tasting room is

30 •

DECEMBER ’16/JANUARY ’17

environment will find a compatible partner in Bay Bridge Brewing. However,


for those that crave a more robust take on classically hop-forward styles, it is better follow your heart elsewhere. From Bay Bridge Brewing I made my way over to Machete Beer House. Courtesy of San Diego Beer Week (R.I.P.), it was hosting a “Beer Without Borders” event featuring brews from our Baja brethren. All 30 taps were consumed by standouts like Insurgente, Border Psycho, and Wendlandt, which is still quite a rarity in most of San Diego. The interior of Machete Beer House is an explosion of motifs. Any way I attempt to describe the cohabitation of papel picado streamers, LED chandeliers, Evil Dead fan posters, and Donald Trump piñatas will sound like visual cacophony, yet none of it feels forced or kitschy. All the seemingly disparate elements somehow culminate to add vitality to the space. Speaking of vitality, Machete was stuffed to the rafters with craft beer aficionados. It’s not the sort of density that my personal space bubble typically tolerates, however, after a couple Lycan Lupus IPAs from Cerveza Fauna I was slithering through the room with the best of them. Surprisingly, despite overhead classic rock and a dozen intersecting conversations between tables, I never felt myself needing to yell to get my point across. I don’t know what kind of acoustic sorcery that is, but I appreciated it. Despite having an insatiable horde of thirsty patrons to contend with, the staff were endlessly attentive, friendly and prompt. On top of that, the prices were quite reasonable, especially given the relative rarity of the evening’s taps. Everything about the visit left me with the sense that I had long been missing a superior drinking experience. This was precisely what I hoped my southern sojourn would inspire. It’s a reminder that we are sitting on a treasure trove of opportunities to experience San Diego beer in seemingly endless incarnations. By all means enjoy what’s available at your doorstep, but never forget your next favorite sip could reside anywhere. •

WESTCOASTERSD.COM •

31


10 QUESTIONS

for Knotty Brewing Company’s Brew Master

BY JEFF FANCY

The former Head Brewer for Funky Bow Brewing & Beer Company of Lyman, Maine —who moved across the country to brew in San Diego—discusses the new brewery in East Village.

A

fter finishing a degree in Chemistry at the University of Southern Maine in Portland, where he regularly home-brewed his own recipes in an

apartment near campus, Donovan Lane and college friend Abraham, along with Abraham’s father, built a small country brewery on an organic farm in the woods just outside Lyman, Maine. The brewery they built and the beers they brewed soon became popular with local craft beer lovers. Hailed by The Portland Press Herald as “some of Maine’s best beer on a local farm,” Funky Bow Brewing & Beer Company quickly became known for its delicious beers and weekend Growler Nights. Demand for Lane’s beers shot up like a hop vine. Within a year of opening Funky Bow had to triple the size of its brewing system. They started distributing statewide, expanded the tasting room, and Lane’s recipes, like his “Midnight Special Coffee Porter,” which became one of the staple beers at the brewery. Then Lane heard the famous phrase in his head by Horace Greely, “Go West, young man,” and he moved to San Diego to brew. Last spring he became Master Brewer for Knotty Brewing Company, the new downtown craft brewery that just opened in East Village. Lane spoke with me about his career as a brewer, beer styles he likes to brew, and how he came to brew in San Diego. He is a mellow and friendly guy, quite passionate about craft beer, yet humble, and very happy with his move to San

I personally like malt-centric beers. Rauchbier, for example, is extremely

Diego. Chatting over beers at Quad AleHouse downtown, I got to know him a

underrated. I also like to drink Saisons and Stouts. Our plan is to make more

little better and discovered the story behind the brewer and his beers.

traditional styles like European and Belgians. Those are the beer styles we like to drink. Oh, and I also like Pilsners.

Can you tell us about how and when you started brewing beer?

How is brewing in San Diego different than brewing in Maine? Winter is a challenge in Maine. Here, not so. The system I was brewing on

Around the time I was finishing my Chemistry degree at the University of

before coming to San Diego was a 10-barrel system. The Knotty Brewing

Southern Maine I became an avid home brewer in my apartment at school.

system is a 5-barrel system. We used well water to brew at Funky Bow, while

The first thing I ever made was mead. Next I made a Braggot, then a honey

at Knotty Brewing we use city water through a charcoal filter, which is great

Pale Ale. After that I started brewing all the time, experimenting with different

for a lot of styles. One thing that is the same is people in both places are

ingredients to brew beers I liked drinking.

passionate about the beer.

A college friend of mine with a similar interest in brewing, along with his father,

When it comes down to it, brewing is all about location. In San Diego it is

wanted to open a small brewery on the family’s 25 acre organic farm, so I

warm and sunny so you want bright flavors all the time. The North East is

joined them and helped build it in a big garage on the farm. We started Funky

more malt forward because you want something to warm you up. Like a hot

Bow Brewery on a 3.5barrel system and it quickly grew to be a 10-barrel

coffee, weather encourages it.

operation. I spent three years brewing there, and between Abraham, an assistant brewer, and myself, we did it all.

I read on the website Knotty Brewing will make beers you and the team like to drink. So, what are your favorite beer styles?

32 •

DECEMBER ’16/JANUARY ’17

Why did you choose San Diego, and now that you are here, how do you feel about the local beer culture? I was asked to come to San Diego to brew at Knotty Brewing, and I was


ready for the challenge. I packed my car, made the 3,000-mile journey, and I arrived in March. Brewing equipment showed up shortly thereafter. It took some time to sort out, and we started brewing. Now that I’m here, I really like San Diego. It has everything you want in a big city, with a small town feel. The local beer culture is great. Other breweries are very supportive. Our first collaboration beer was done with Ironfire Brewing. It was a Gose made with huckleberries and blueberries.

What is your favorite thing about going into the brewery each day? I

get

to

make

something

people

enjoy.

Liquid happiness.

What is an average brewing day like for you? The brewing system at Knotty Brewing is totally manual. All our beers are made by hand. We brew four times a week, four to five barrel batches at a time. Long days, but I sleep well.

Where do you get your ideas for a new beer? Creative impulse is an art form in itself. For me it starts with a craving for a certain flavor, like a Christmas beer, and I’ll create the recipe based on it. But sometimes you have to go with what’s in your pantry, and come up with a recipe based on what you have to work with.

Other passions besides brewing? I enjoy hiking and being in the outdoors. In my spare time I like to hike the coast. I also enjoy trying out restaurants and beer bars. As soon as I can take some time off I plan to go on a camping trip.

Where do you hope to be as a brewery this time next year? By this time next year my goal is to have once a month beer-food pairing dinners with Knotty Barrel’s Chef Peres in place. These will be intimate dining experiences. Maybe a small table in the brewery. I envision smokey foods with something malty to stand up to the dish, like a barley wine or stout. We also want to start barrel aging some beers. In addition, we want to be brewing all the time, sell beers out of the tasting room, focus on the tasting room, and distribute locally. We want to be known as a comfortable place to come to and hang out in East Village.

What is your favorite memory of being a craft beer brewer? My fondest memory as a brewer was when I was at Funky Bow. It was a cold spring morning and I was arriving early to chop wood, getting ready for one of our Growler Nights. For a moment I stood transfixed, watching the sun rise behind the trees. Birds were chirping, leaves were popping out on the trees, and it was peaceful. I’ll always remember that moment. • WESTCOASTERSD.COM •

33


THE DOCTOR’S OFFICE

Baja's Best

BY GONZALO J. QUINTERO, ED.D.

R E G I O N CO N T I N U E S TO STO C K P I L E ACCO L A D E S

I

Tijuana Homebrew Club meeting at Tijuana's Insurgente

n Baja California people are taking their beer seriously. Craft beers are known as "Cervezas Artesenales" which literally translates to "Artisanal Beers," and many are approaching their artisan craft by becoming Certified Cicerones, getting BJCP certifications, joining homebrewing clubs, and, ultimately, starting their own breweries. The

foundation has been set and 2017 looks to be yet another year of progress for Baja breweries, after professional and amateur brewers alike took Mexico's premiere beer competition by storm. At this year's Expo Cerveza Mexico, held in November, there were 554

Michael Lopez BEST OF SHOW: Jugo de Piña IPA ORO: Cervezas American IPA ORO: Cervezas con Especias o Frutas PLATA: Cervezas American Amber y Brown

Guille Velasco ORO: Cervezas American Amber y Brown BRONCE: Cervezas Imperial Stout

entries judged and 153 registered participants, judges, and stewards. Of

Carlos Galindo Dominguez

those entries there were 32 categories with 96 medals awarded. When it was

ORO: Cervezas Otras IPA

all said and done Baja California received over 1/5 of all awards. Moreover, Baja's professional brewers won two very prestigious awards: Best Beer of

Francisco J Cisnelo

2016 (Ensenada's Wendlant for their 2015 Flanders Red) and Best Brewery

PLATA: Cervezas Belgas

of 2016 (Mexicali's Urbana). In fact, this is the fifth consecutive year in which Baja has seen one of its breweries win the award for best brewery in Mexico.

The Tijuana Homebrew Club wins accounted for nearly 1/3 of all medals awarded, showing the long term potential for regional market growth, as

Tijuana was well represented by long time brewer Demian Bosiger of the

coupled with San Diego homebrewing's big 2016. We recently met with "Best

brewery that bares his name, as well as the Albarron brothers of Border

In Show" winner Mr. Lopez to learn more about what's motivating current and

Psycho, the Morales brothers of Insurgente, and Silenus, helmed by Fall

future Baja Brewers.

Brewing's Ivan Maldonado. Eugenio Romero of Ensenada led Wendlant to another year of success, while Nathaniel Schmidt helped Agua Mala to a new gold medal with his winning cider. Jonathan Diaz of Mexicali's Legion also took home accolades.

WC: When did homebrewing become mainstream in Tijuana? Lopez: The Tijuana Homebrew Club (THC) took shape in Setptember of 2012; THC was the brain child of a group of fellow pint drinkers that got the

Meanwhile, Baja's homebrewers stole the show in the amateur competition,

good notion to make some great beer in Mexico. The club was founded at

with a strong showing from the following members:

Beerbox, one of the few spots back then that served craft beer in Tijuana, by

34 •

DECEMBER ’16/JANUARY ’17


Gustavo del Castillo (Ludica, first president of THC), Edgar Martinez (Public House), and Ivan Garcia Carreño (Ludica), joined by Emmanuel Cota (Paralelo

WC: What's your take on Baja as a whole doing so well?

28), Karim Gama (Benton Brewery), Diego Salas (Insurgente), Ivan Rios Felix

Lopez: It's new and it's awesome. What's great is that you have a choice

(Insurgente), Ramón Cruz Fonseca (Border Psycho), Isaac de Canela (second

of something new or something you know you already enjoy. Every brewery in

THC president), and Samuel Gonzalez (Mead & Ale Works, third & current

Tijuana is looking at ways to improve their process and their product, even if

THC president) as founding members. Almost all have gone on to start up

it's already great. It's doing well because the locals want to explore and enjoy,

their own individual projects.

whether it's something new or something revisited.

WC: How long have you been homebrewing? Lopez:

Cerveza Urbana took home plenty of awards from Expo Cerveza Mexico

Officially since 2014, however, I did

WC: Where do you see the craft beer movement going in Mexico?

participate in an IPA competition in 2013. I've

Lopez:

been brewing beer since 2010, going on my

notice, they're bored of the same old

seventh year. Really, I got into homebrewing more

"fizzy yellow beer" and they definitely

during the last four years and set myself out to

want to try something new. Going forward

improve and learn more.

I believe we will see more ales, even some

WC: How has a homebrew club motivated you? Lopez:

People are starting to take

more tart and sour beers. The craft beer bug is definitely spreading throughout Mexico.

Since joining THC, my homebrew

has improved significantly. More importantly,

WC:

there's a feeling of comradery between pro and

future of the Southern California and

homebrewers that are part of the club, and we

Northern Baja region?

all really try to help each other. There are many

What are your thoughts on the

different levels of brewers in this club, all of whom

Lopez: I think we're going to continue

come together to provide feedback on all kinds of

helping each other out. Starting in 2017 I

fermentation projects.

will be in charge of organizing our meeting

WC: You won plenty of medals this year. What inspired you to brew these styles?

Lopez: I wanted to try and make something with fruit, and I thought gose

topics for THC. The idea is to bring some of San Diego's talent to these meetings to help pave a path within the homebrewing community. In the past we've had Jeff "The Wild Man" Crane from Council, Peter Perrecone from Belching Beaver, Ivan Maldonado now with Fall as well

styles work really well with fruit, so I went with apricot. With the Cali Common,

as Tijuana's Silenus, and I would be remiss to not mention Ryan Brooks from

I wanted to try something new; I usually try to lager something each year.

Coronado, who is always helping throughout Mexico. All these guys have

Competing in IPAs is a no-brainer. I'm really surprised that I won Best Of

come down to THC meeting to work with the local breweries. It goes to show

Show; I did not expect that one bit as I feel I am my own toughest critic.

that beer doesn't have borders. I'm looking forward to facilitating more pro speakers at our meetings, as well as San Diego and Tijuana collaborations. •


INTO THE BREW

TIERNEY'S TAKES INDUSTRY INSIGHT THROUGH THE LENS WORDS AND PHOTOS BY SAM TIERNEY

N

ight Shift Brewing is a small brewery in Everett, Massachusetts that has made a name for itself brewing hoppy beers in the newer New England/

Northeast/Juicy/Whatever-kids-are-calling-it-these-days

style.

One

Hop

This Time is a single-hop IPA featuring Mosaic hops. I thought this beer was absolutely fantastic, oozing with the expressive bubblegum and tropical fruit aromas that Mosaic is famous for. The more beers that I have in this style, the more confusing the whole turbid thing is for me as a brewer. One Hop This Time had a great aroma and a balanced bitterness and dry finish that I would actually call “crisp.” This stands in contrast to some of the other turbid IPAs being brewed these days that are almost chewy and salty

tasting.

Lacking

bitterness, some seem

W

to be taking the “juicy” e visited Roy Farms in Moxee, Washington this past September, right

idea a couple of steps

in the middle of harvest. Moxee is a small town just a few minutes

too far, perhaps.

southeast of Yakima, which is the main hub for the American hop industry. Roy Farms is one of the larger farms in the Yakima Valley and grows several

I get that turbid is the

kinds of fruit as well as hops. The main processing area is one of the best hop

cool new thing, but I

processing plants to visit during harvest because of their unique farm-fresh

can’t

pelleting process. At most other facilities, hops are compressed into bales

that we are seeing the

after drying before being sent to pelleting plants where the bales are then

pendulum

blended into lots of pellets for specific brewers or brokers. The pelletizing

far toward the murk,

process can take months to complete as there are many more farms than

leading to some less-

pellet plants. Bales are kept in cold storage while waiting to be pelletized,

drinkable beers that I

sometimes even under reduced-oxygen environments, but there is always a

just can’t get into. Just

slight change in the hops from oxygen exposure during this period.

as brewers have pulled

help

but swing

think too

back from chasing huge Roy Farms decided to eliminate the possibility of hop degradation by skipping

IBU numbers, I think that there is room for huge aroma and juicy hop flavor

the baling process and sending freshly-dried hops straight to their own pellet

in a more balanced package that doesn’t have to look like pond water and

plant built right on the farm. So, lucky for us brewers in attendance, we got

have the consistency of a Jamba Juice. The irony is that some of the better

to see the entire process from bringing the hop plants in from the field, to

Northeast brewers like Night Shift, Hill Farmstead, Tree House, and The

packing freshly-extruded pellets into nitrogen-purged bags. I don’t know how

Alchemist were always producing more balanced beers, while it was their

much of a difference this process actually makes, but I do know that we are

legions of followers who overshot the mark in the quest to capture some of

always happy with the quality of hops that we get from Roy Farms.

that juicy magic. There is plenty of room on the spectrum for aromatic, soft, balanced, and juicy unfiltered IPAs that show some restraint and elegance. I

This particular shot is a pile of Columbus hops on the conditioning floor. After

understand the excitement for beers that are more approachable for those

hops are kilned to remove most of their moisture, they are transferred to

who aren’t fans of the classic, bitter, West Coast style of IPA, but brewers

the conditioning floor to cool down and reach an uniform moisture content.

don’t need to reinvent the wheel to get there.

Several hour later, they are conveyed over to the pelletizing plant in the next building. It’s quite a sight, and as you might expect, the room smells absolutely amazing.

36 •

DECEMBER ’16/JANUARY ’17

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


California Dreaming T

be scrounged for, when interest in craft beer

huge sums of cash, it would be easy for us

750 breweries, more than 130 of which reside

was minimal, and when every sale was a minor

to lose sight of the slogan many of us have

in San Diego County. So it made sense that a

miracle. People who spent decades working to

repeated for years: a rising tide lifts all boats. But

local was invited to give the keynote speech

persuade skeptical distributors that craft beer

if we do lose sight of it, we might as well start

at the California Craft Brewers Association's

could become the lynchpin of their portfolios.

making insecticide or selling plastics because

fall conference, held November 13-15 in

People who did the exhausting, repetitive work

this strange and wonderful little eddy in the

Oakland. Jacob McKean of Modern Times

of hand-selling beer to retailers who said no a

surging river of capitalism will be swept away.

(ModernTimesBeer.com / @ModernTimesBeer),

hundred times before they said yes. People who

gave his impassioned take on the industry, as

invested their hard-earned money and precious

reproduced below. His company is expanding

time convincing consumers that beer could be

is inevitable because it would absolve us of our

brewhouse operations to both Downtown Los

so much more than what they’d been taught

responsibility to each other. But I don’t believe

Angeles as well as Anaheim. As a side note, the

to expect.

that it is inevitable. Whether this industry stays

he Golden State is now home to more than

true to the ideals that made it awesome to begin

CCBA's spring conference takes place in San Diego May 21-23. First of all, I can’t thank Tom enough for

It would be easy to say that such an outcome

Without all of that hard work and sacrifice,

with is up to us. And we will be the ones who

my own success would not have been possible.

decide where craft beer goes from here, in the

There’s a mythology around entrepreneurship

countless decisions we make every day.

inviting me to speak today. If you had told me 4

that obscures this reality: it’s the myth that each

years ago—when my brewery was just a stack

of us succeeds entirely on our own, by striking

of paperwork and a bunch of naïve dreams—

out into uncharted territory and personally

awesome is by never selling my brewery to

that I would be delivering the keynote address

forging our success through sheer force of will.

Big Beer. There will likely come a time when

at a CCBA conference, I would have said you

And being an entrepreneur can indeed feel

I’m tired of carrying the weight of so much

were out of your goddamn mind. But in a year

incredibly lonely at times, with the weight of

responsibility. But when that time comes, I’m

of unlikely outcomes, here I am. And I’m deeply

enormous responsibility constantly bearing down

not going to screw the people who made my

honored to be speaking to all of you today. I

on us. But the reality is that without the people

success possible in the first place. That would

feel tremendous gratitude and respect for the

who came before us, that weight might be

be an unethical choice I could never be proud

hard work you all have done. This industry

too much to bear. In countless ways large and

of. I owe a tremendous debt of gratitude to

has—in the most literal way possible—made my

small, those trail blazers have made our burdens

everyone in this industry, and when it comes

dreams come true. And many of the people in

lighter. But it doesn’t end there: the people in

time for me to do something else, I refuse to

this room laid the foundation for that success.

this room continue to do the same for each

throw a hand grenade over my shoulder on my

That interconnectedness is what I’d like to talk

other every day. By working together towards

way out the door. Selling Modern Times to Big

about today.

our shared goal of converting everyone into craft

Beer would make life harder for everyone who

converts, we share the responsibility for each

stayed behind: it would give the macro brewers

other’s success.

another zombie brewery with which to deceive

Everyday that I’ve worked to build Modern Times, I’ve been aware of the fact that I stand on the shoulders of braver, more resolute people

One way I pledge to keep this industry

consumers, it would be used to keep real craft I got into this business precisely because

breweries out of distribution books, and the

than myself, people who dove headfirst into

of that interconnectedness, because of

price of Modern Times beer would inevitably

the world of craft beer when this industry was

collaboration, because of our willingness to

be slashed to the bone with the malicious goal

just an obscure way to lose money. I’m talking

share information and support each other in

of putting my friends and colleagues out of

about the people who began brewing beer

times of need. With the head winds growing

business. Ultimately, what I decide to do with

when raw ingredients and equipment had to

a little stronger and Big Beer throwing around

Modern Times will affect everyone in this room. WESTCOASTERSD.COM •

39


And I will not allow greed and short-

The Modern Times facade in Point Loma; photo by Juan Martinez

we’re going to build the kind of industry

sightedness to blind me to that reality.

that will survive for generations while

I would urge you all to make the same

weathering inevitable ups and downs,

commitment.

we will need a trained, motivated, stable workforce that sticks with craft beer for their entire careers. We can make that

Another commitment I believe we all must make is to always behave

happen by always striving to pay people

ethically in the marketplace. No matter

what they’re truly worth.

how fierce the competition gets in our Another way we can become sharper

business, I will never break the law to get a placement. No matter what dirty

is by taking our design work seriously.

tricks Big Beer resorts to, I will never

Breweries used to be great patrons of

stoop to their level. No matter which

the arts. It used to be a given that the

other craft breweries decide to start

artwork commissioned by breweries

buying their way onto tap towers, I will

would be timeless and daring and

never throw up my hands and say, “I

beautiful. When you look at your own

guess I will too.“ I implore you to make

labels and coasters and six pack

the same commitment.

holders, are they timeless and daring and beautiful? You have the opportunity

Pay-to-play will ruin this industry if

to make stunning design accessible to

we let it, as it has so many others. Part

people who could never afford to buy

of what makes craft beer so unique

an expensive work of art. Let’s take

and so special is that it is, in large part,

that opportunity seriously and make

a meritocracy. If you make truly great

the pride we take in our beer visible

beer, you can succeed. We always

to everyone. Breweries all over the

have and we always will compete with

world increasingly are, and the daring,

each other on the basis of quality:

beautiful labels I’ve seen this year

that competition pushes us to be

crowding the shelves in Brazil, Mexico,

better, which benefits beer drinkers

Scandinavia, and the UK are proof of

and brewers alike. Remember: it takes

that. If they can do it, we sure as hell

friction to sharpen a knife. If we double

can too.

down on our commitment to quality, And finally, we can become sharper by

increased competition can make us all sharper

so hard to win remains ours, we absolutely

brewers and businesspeople. Let’s take that

cannot tolerate bad beer. The race to grow must

deepening our commitment to good business

path, instead of the race to the bottom offered

never take precedence over quality.

fundamentals. People ask me constantly what explains the success of Modern Times. At just

by pay-to-play. We’ve long said that the average person

three and half years old, we are on pace to brew

could never afford to buy a bottle of the best

nearly forty thousand barrels this year. What

by asking ourselves if our beer is the best it can

wine in the world, but almost anyone can afford

started as a four-person operation in mid-twenty

possibly be. If it’s not, why not? Think about the

a pint of the best beer in the world. Each of

thirteen has now swelled to one hundred and

countless tiny decisions you make every day

us should constantly strive to be the brewery

five people, with hundreds of applicants for every

that end up influencing the quality of the beer

responsible for that pint.

job we post. It feels like we’ve never stopped

So, how else do we become sharper? First,

being under construction, with a first round of

you brew. How many times do you find yourself prioritizing something else over quality? How

The next way we can become sharper is by

expansion leading into a second round leading

many compromises do you make in the name

ensuring that every single person working in

into another and another, to the point where we

of finance or logistics or marketing? Of course

our breweries is doing the best job possible. By

don’t even bother keeping track of which round

we all have to work within certain confines, and

far the most effective means I’ve found to do

we’re on now. How have we done it? How has

those confines are different for each person

that is by allowing them to share in the financial

an independent brewery financed and managed

in this room, but every single one of us can

success of the business. If the people who

all of this? Have we taken on new investors, or

choose to make quality our first priority. If we’re

make the wort and scrub the floors and run the

borrowed money from a wealthy family member,

not routinely blowing people’s minds with the

bottling line and clean the tanks and manage the

or executed some obscure financial maneuver

unbelievable quality of our beer, we’re not doing

office and drive the trucks are underappreciated

that has made it all possible?

our job. Bad beer is the subprime mortgage of

and underpaid, it will show. There’s nothing

our industry. There is no faster or more effective

romantic about trying to get by on minimum

way to turn people away from craft beer than by

wage. The high turnover, low morale, and

sell things for more than it costs us to make

sending bad beer into the marketplace. If we are

widespread inefficiency that comes with low

them. We then take the money we make and

to ensure that the marketshare we have fought

pay does not save businesses money. And if

reinvest it in the business. We use our strong

40 •

DECEMBER ’16/JANUARY ’17

The secret to our business model is this: we


To p : C u s t o m e r s e n j o y p i n t s i n M o d e r n T i m e s ' t a s t i n g r o o m ; p h o t o b y J u a n M a r t i n e z , B o t t o m : D a y 2 o f t h e c o n f e r e n c e k i c k e d o f f w i t h a p a n e l o n A B C r u l e s & r e g u l a t i o n s ( v i a C C B A Tw i t t e r )

a profit: if they have to

in our communities and giving people hope that

burn heaps of cash in

we can make things again. We build tasting

the service of disrupting

rooms that have become community gathering

an industry, with an

places, giving friends and neighbors a warm

eye always towards an

place to meet and share a pint. We have

eventual buy-out by a

played a key role in the remarkable renaissance

massive competitor,

of the American culinary tradition, and with

then that just comes

our incredible beer we have given countless

with the territory. If most

bars and hospitality businesses new life. In a

of those companies

world that not too long ago seemed destined

crash and burn along

to become one gigantic airport terminal, with

the way, taking investors

flavorless mega-chains crowding out everything

and employees down

small and interesting, we have helped turn the

with them, then that’s

tide towards the local and unique.

considered the cost of doing business.

These are the fundamental ways in which we add value to society. They are not the newest

profitability and steady cash flow to borrow safe,

That approach must be the antithesis of

or the sexiest or the most profitable things to

reasonable amounts of money from our bank.

our own. A craft brewery is an old school kind

do. But they are irreplaceable, and as long as

Then we put that money towards expanding

of business: it’s a bricks-and-mortar artisan

we take the responsibility that comes with them

capacity and improving quality. And that’s it.

manufacturing business that can’t scale up

seriously, we will be able to keep doing this for a

That’s how we do it.

massively overnight. We take agricultural

long time to come.

products and turn them into a beverage that Somewhere along the way that became a

brings people together and adds joy to their

radical way of doing business. We all know that

lives. We create jobs in places that other

the cool kids don’t bother with actually turning

manufacturing businesses have fled, investing

Cheers and thank you, everyone. I can’t wait to see what we can do together next. •

WESTCOASTERSD.COM •

41


California's GABF Winners

THE GOLDEN STATE TOOK HOME 68 MEDALS FROM THIS YEAR'S GREAT AMERICAN BEER FESTIVAL IN DENVER, COLORADO. SAN DIEGO COUNTY, WITH 18, MAKES UP 26% OF THAT TOTAL.

Category 3:

American-Style Fruit Beer

— 106 Entries Silver: Miss IPPA, Peter B's Brewpub, Monterey

American-Style Lager or Ice

Facility, Cloverdale

Category 37:

Bronze: Mosaic Session IPA, Karl Strauss Brewing Co.,

Lager or Malt Liquor

— 34 Entries

San Diego

Gold: Pabst Blue Ribbon (PBR), Pabst Brewing Co., Category 5:

Belgian-Style Fruit Beer

— 61 Entries

Category 18:

Other Strong Beer

Los Angeles

— 46 Entries

Gold: Apricot Wheat, Wiens Brewing Co./Wiens Family

Bronze: Muir Woods Coastal Red, Barebottle Brewing Co.,

Cellars, Temecula

San Francisco

Category 38:

American-Style Cream Ale

—65 Entries Gold: El Sully, 21st Amendment Brewery, San Leandro

Category 8:

Chili Beer

— 112 Entries Silver: The Contender IPA with Fresh Chilis, Duck Foot Brewing

Category 19:

Experimental Beer

Silver: Wineification II, The Bruery, Placentia

Category 23:

Chocolate Beer

— 46 Entries

American-Belgo-Style Ale

— 70 Entries Gold: Mischief, The Bruery, Placentia

Bronze: 4th Gear (4th Anniversary), Kinetic Brewing Co., Lancaster

Coffee Beer

Gold: Queen of Tarts, Karl Strauss Brewing Co., San Diego

Bronze: Lighter Than I Look, Figueroa Mountain Brewing,

Category 41:

Bohemian-Style Pilsener

— 62 Entries Gold: Sweet Ride, Bagby Beer Co., Oceanside

Category 26:

Mixed-Culture Brett Beer

— 65 Entries

Clemente

— 108 Entries Gold: Casa Azul, El Segundo Brewing Co., El Segundo

American-Style Sour Ale

— 168 Entries Silver: Dusk 'til Dawn – SC, Pizza Port San Clemente, San

American-Style Amber Lager or

Buellton Category 24:

— 142 Entries Category 12:

Category 39:

Dark Lager

Co., San Diego

Category 11:

Silver: Old Style Lager, Pabst Brewing Co., Los Angeles

— 87 Entries

Bronze: Zumbar Chocolate Coffee Imperial Stout, New

Gold: Fünke Hop Farm, Sudwerk Brewing Co., Davis

English Brewing Co., San Diego

Silver: White Label, Almanac Beer Co., San Francisco

Category 43:

Dortmunder or German-Style

Oktoberfest

— 46 Entries Bronze: Figtoberfest, Figueroa Mountain Brewing, Westlake

Category 13:

Specialty Beer

— 54 Entries Gold: Campfire Stout, High Water Brewing, Stockton

Category 27: Wood- and Barrel-Aged Beer Bronze: Rye Robustito, Drake's Brewing Co., San Leandro

Category 28:

Rye Beer

— 81 Entries

Category 46:

European-Style Dark Lager/

Munich-Style Dunkel

Silver: Good Conduct, Fieldwork Brewing Co., Berkeley

Category 14:

Village

— 68 Entries

Wood- and Barrel-Aged Strong

Beer

— 38 Entries Gold: I Dunkled in My Pants, Figueroa Mountain Brewing,

— 159 Entries

Silver: Rock-Bitter Roggenbier, Hop Dogma Brewing Co.,

Gold: Silent Warrior, TAPS Fish House & Brewery, Corona

El Granada

Bronze: 15th Anniversary Ale, Island Brewing Co., Carpinteria

Buellton

Category 47:

German-Style Schwarzbier

— 47 Entries Category 15:

Honey Beer

— 64 Entries Silver: Spring Fever, FiftyFifty Brewing Co., Truckee Bronze: Belgian Honey Blonde Ale, No Clue Craft Brewery,

Category 31:

Fruit Wood- and Barrel-Aged

Sour Beer

— 82 Entries Gold: Razz-Jerry Tart, BJ's Restaurant & Brewery, Brea

Gold: General Schwarz, Central Coast Brewing Co., San Luis Obispo Bronze: Once You Go Schwarz..., Figueroa Mountain Brewing, Arroyo Grande

Rancho Cucamonga Category 32: Category 16:

Session Beer

— 52 Entries Silver: Oatmeat Stout, Benchmark Brewing Co., San Diego

Aged Beer

— 40 Entries Bronze: Winter Wheatwine 2007, Rubicon Brewing Company

Category 48:

Gold: Breakline Bock, Rip Current Brewery, San Marcos

Pub, Sacramento Category 50:

Category 17:

Session India Pale Ale

— 118 Entries Silver: Pace Car Racer, Bear Republic Brewing Co., Production

44 •

DECEMBER ’16/JANUARY ’17

Bock

— 36 Entries

Category 34:

Smoke Beer

— 65 Entries Silver: Cowboy Curtis, Arts District Brewing Co., Los Angeles

Baltic-Style Porter

— 41 Entries Silver: Apogee Baltic Porter, Morgan Territory Brewing, Tracy


Category 51:

Golden or Blonde Ale

Category 64:

— 115 Entries

English-Style Mild Ale

Category 87:

— 44 Entries

Silver: Miss Conduct, Moonraker Brewing Co., Auburn

Bronze: Old Town Brown, Auburn Alehouse, Auburn

Robust Porter

— 94 Entries Gold: Tabula Rasa Toasted Porter, Second Chance Beer Co., San Diego

English-Style Summer Ale

Category 53:

Category 65:

— 68 Entries

Ordinary or Special Bitter

— 39 Entries

Bronze: Liquid AC, Karl Strauss Brewing Co., La Jolla

Bronze: Point Reyes Porter, Marin Brewing Co., Larkspur

Gold: DBA (Double Barrel Ale), Firestone Walker Brewing Co., Paso Robles

Australian-Style or International-

Category 56:

Silver: Shallow Grave, Heretic Brewing Co., Fairfield

Category 90:

Style Pale Ale

Bronze: The Vocalnist, Societe Brewing Co., San Diego

— 90 Entries

Category 66:

Extra Special Bitter

— 71 Entries

Silver: Mai Tai P.A., Alvarado Street Brewery, Salinas

Category 92:

American-Style Pale Ale

Oatmeat Stout

— 61 Entries

Bronze: Mother Earth ESB, Mother Earth Brew Co., Vista Category 57:

American-Style Stout

— 55 Entries

Bronze: Special Bitter, Redwood Curtain Brewing Co., Arcata

Gold: Sless' Oatmeat Stout, Iron Springs Pub &

— 157 Entries

Category 68:

Irish-Style Red Ale

— 80 Entries

Silver: Monterey Street, Central Coast Brewing Co., San Luis Obispo

Brewery, Fairfax Bronze: Feelin' Your Oats, SLO Brew, San Luis Obispo

Bronze: Riley's Irish Red, The Packinghouse Brewing Co., Riverside

Category 93:

American-Style Strong Pale Ale

Category 58:

Imperial Stout

— 91 Entries

— 169 Entries

Category 70:

American-Style Brown Ale

— 84 Entries

Gold: Good Green, Highland Park Brewery, Los Angeles Bronze: HFS, Alpine Beer Co., San Diego

Gold: Brown, Culture Brewing Co., Solana Beach

Silver: Gatling Gun Imperial Stout, BNS Brewing & Distilling Co., Santee Bronze: Iron Triangle Jawbone, Iron Triangle Brewing Co., Los Angeles

American-Style India Pale Ale

Category 59:

Category 72:

— 312 Entries

German-Style Sour Ale

— 141 Entries

Silver: Super Cali IPA, Riip Beer Co., Huntington Beach

Bronze: Farmers Market Citrus Gose, Sudwerk Brewing

Bronze: Breaking Bud, Knee Deep Brewing Co., Auburn

Co., Davis

Category 96:

Barley Wine-Style Ale

— 60 Entries Gold: AleSmith Old Numbskull, AleSmith Brewing Co., San Diego

Imperial India Pale Ale

Category 60:

Category 74:

— 211 Entries

South German-Style Hefeweizen

— 111 Entries

Silver: Nobility, Noble Ale Works, Anaheim

Company Brewer of the Year Karl Strauss Brewing Co., San Diego (Team Karl)

San Diego Category 61:

Mid-Size Brewing Company and Mid-Size Brewing

Gold: Windansea Wheat, Karl Strauss Brewing Co.,

American-Style Amber/Red Ale

— 114 Entries

Category 81:

Belgian-Style Lambic or Sour Ale

— 74 Entries

Gold: Ole Prospector Red Ale, BNS Brewing & Distilling Co., Santee

Silver: Chaos is a friend of Mine, Beachwood Blendery,

Bronze: Sabre-Toothed Squirrel, Smog City Brewing

Long Beach

Co., Torrance

Bronze: Roes Red, Pure Project, San Diego

DEC

07

DEC

14

DEC

28

Large Brewing Company and Large Brewing Company Brewer of the Year Pabst Brewing Co., Los Angeles (Gregory Deuhs)

BNS BREWING & DISTILLING CASK & FT. BEERS HANGAR 24 BREWERY CASK & FT. BEERS DUCK FOOT BREWING CASK & FT. BEERS

4150 REGENTS PARK ROW STE 100 LA JOLLA, CA 92037 • 858.550.0406 • WWW.REGENTSPIZZA.COM


Checking In: Pizza Port San Clemente BY FIRKIN RON

As Head Brewer at Pizza Port San Clemente, Trevor

Walls

recognizes

the

tremendous

responsibility he carries. After all, Pizza Port Brewing Company is recognized by many as one of the best brewpub chains on the planet. Started in 1987 by Gina and Vince Marsaglia in Solana Beach, Pizza Port now spans 5 Southern California locations: 1) Solana Beach, 2) Carlsbad, 3) Ocean Beach, 4) San Clemente, and 5) Bressi Ranch. A bottle shop is also in Carlsbad. Over the years prior to 2016, these 5 brewpubs have collectively racked up a

A s s i s t a n t B r e w e r J o n E c k e l b e r g e r ( l e f t ) a n d H e a d B r e w e r Tr e v o r W a l l s ( r i g h t , w e a r i n g t h e G A B F S i l v e r M e d a l ) . P h o t o b y F i r k i n R o n

whopping ninety (90) Great American Beer Festival (GABF) beer medals and twenty-nine (29) World Beer Cup (WBC)

contacted “every brewery” in San Diego seeking an entry-level job. Ballast

beer medals. The Pizza Port chain has also served as the launching point for

Point Home Brew Mart, impressed with Trevor’s home brewing background,

former brewers such as Tomme Arthur (The Lost Abbey), Jeff Bagby (Bagby

hired him.

Beer Co.), and Yiga Miyashiro (Saint Archer). Individually and prior to 2016,

Having a beer industry sales job was a great start, but Trevor’s goal was

Pizza Port San Clemente has won an impressive nine (9) GABF medals and

to transition into professional brewing. So Trevor applied to the prestigious

five (5) WBC medals.

Siebel Institute of Technology in Chicago for formal training as a brewer.

Hence, Trevor Walls knew expectations would be high when he started as

While waiting to start training, he also volunteered to work at Mission

Head Brewer for Pizza Port San Clemente. And this year, Trevor and Assistant

Brewery to gain commercial production experience. Trevor studied for three

Brewer Jonathan (Jon) Eckelberger delivered by winning a 2016 GABF Silver

months at the Siebel Institute and six months at the Doemens Academy in

Medal in the Coffee Beer category with the beer “Dusk ’til Dawn” Imperial

Munich, Germany.

Porter. Given that most brewers can go their entire lives without a GABF or WBC medal, the accomplishment is noteworthy. So sitting down with Trevor and learning more about him was exciting for me.

Brewing Career Once completing his training, Trevor worked for The Bruery in Placentia. After

Background

about a year at The Bruery, Trevor heard Pizza Port Brewing was opening a new location in Carlsbad. Trevor enjoyed the “culture and vibe” at Pizza Port

Born in Mission Viejo, Trevor is a native Californian. He graduated from Dana

— his “go to place for relaxing and drinking beer”. He applied for a job and

Hills High School and attended San Diego State University (SDSU).

started working at Pizza Port Bressi Ranchwhile it was still under construction.

Trevor comes from a family of homebrewers. His father and uncle started

The new job gave Trevor some valuable experience in building a brewery from

teaching Trevor to homebrew when he was just nine (9) years old. One of

the ground up. The work included finishing the flooring required for the heavy

Trevor’s first homebrewing memories involves brewing and bottling a Bass

brewery equipment, as well as supporting equipment installation and testing.

Ale clone. Homebrewing was one of the activities that helped bring the family

In August 2014, Trevor moved from Pizza Port Bressi Ranch to start

together regularly to socialize and bond. Home brewing also instilled the

as Head Brewer for Pizza Port San Clemente. The promotion to Head

value of creative work as fun. That value still resonates with Trevor to this day.

Brewer offered a more creative brewing opportunity but also carried

While attending SDSU, Trevor and a business partner started a screen

significant responsibilities. Pizza Port patrons expect and demand great

printing business. The business grew to 10 employees, 2 automatic printing

beer. In addition, the Pizza Port chain carries a great reputation among its

presses, and a 5000 sq.ft. warehouse.

However, large manufacturers

brewing industry peers. Hence, the pressure is on all the Pizza Port brewers

posed a threat to his long-term business growth. In addition, Trevor became

to deliver quality beers that deserve and gain industry respect. The Head

interested in the San Diego craft beer culture and the success of businesses

Brewer responsibilities include submitting beers for competition in the GABF

like Ballast Point. So on a “leap of faith”, he sold his share of the business and

and WBC.

46 •

DECEMBER ’16/JANUARY ’17


Competing at The Great American Beer Festival

making “Dusk ’til Dawn” Imperial Porter. Dusk ’til Dawn is a big, bold, and extremely complex beer. This style of beer should be big and bold.

Upon starting at Pizza Port San Clemente, Trevor had about a month to

Making Dusk ’til Dawn requires the biggest grain bill of all our beers.

create his first entries for the 2014 GABF. Although he didn’t win a medal,

We use fourteen to fifteen different malts and 1400 pounds of grain. The

the feedback from the judges was “positive” but also “humbling”. In 2015,

blend includes Maris Otter malt to provide a little sweeter backbone and

one of his GABF entries made it to the final judging table but once again did

Patagonia malt to add a slightly different chocolate character. We limit the

not medal. However, each year Trevor learned from the judges feedback and

amount of roasted barley because we want only a touch of roasted malt and

developed a better understanding of their evaluation criteria.

smoke character.

This year, Trevor Walls and Jon Eckelberger decided to focus on the

We add 150 pounds of dextrose at the end of the boil to ramp up the wort

categories that best represented their brewing strengths. They extensively

to 25° Plato (Author’s note: Plato is a measure of sucrose density by weight)

researched past winners. They also researched the competition. This

so that we can create a bold beer at about 11% ABV.

knowledge helped them fine tune their beer recipes used for competition.

Our house yeast accentuates the malt while adding complexity.

In the end, all the hard work paid off. “Dusk ’til Dawn” received a Silver

We use chocolate cocoa nibs that are a mix from Ecuador and Ghana.

Medal in the coffee beer category. The competition was huge. The coffee

Our coffee beans come from Bird Rock Coffee Roasters in La Jolla.

beer category had the 4th largest number (168) of competition entries. In

We use a blend of Sumatran and Ethiopian coffee, the “Pizza Port blend”.

GABF’s own words, the award means that the international judging team

The Sumatra provides a big, bold coffee flavor. The Ethiopian is lighter and

considers “Dusk ’til Dawn” a world-class beer that best represents the beer

aromatic. We coarsely grind the coffee beans. A very coarse grind is required

style category being evaluated.

to prevent introduction of an astringent flavor element. We place the ground coffee beans and chocolate in a bag that is added to the bright tank for an exact time period that is proprietary. Any longer

Q&A w/ Trevor Walls

overwhelms the beer with coffee and chocolate. For the GABF competition we allowed the beer to age in the keg for about 4

What’s it like being a brewer competing in the GABF?

months prior to bottling and shipping to the competition. The aging allowed

Nerve racking!

the beer’s components to integrate harmoniously and develop a more mature, refined, and balanced flavor profile.

Other than winning a medal, what do you most enjoy about GABF?

Describe drinking “Dusk ’til Dawn”.

Meeting and interacting with industry peers and beer enthusiasts. GABF is

“Dusk ’til Dawn” looks oily thick but does not taste thick. The color is very

the Super Bowl of Beer for Brewers.

dark brown — almost black. The beer creates a nice, thick tan foam head reminiscent of espresso. A rich aroma of coffee and chocolate bursts from

How does your entry beer get to the GABF competition site in Colorado?

the glass. The beer tastes and feels big and bold with coffee and dark chocolate prevailing.

We have a truck that takes all the Pizza Port entrants and delivers the beers directly to the competition site. I personally pack our beers and place them

Firkin Ron is a craft beer enthusiast and explorer who lives in San Clemente,

on the truck just prior to its departure.

California. For more than 35 years he has traveled the world in search of great brews and fascinating stories about beer, people, places, and brewing

Describe some of the key steps and components in

VISIT OUR TASTING ROOM MON - THURS:

3PM - 10PM

FRI - SUN:

12PM - 10PM

history. Read about his adventures at www.firkinbeer.com. •

LOCATED IN POINT LOMA DIRECTIONS FROM THE 8 FREEWAY

EXIT ROSECRANS THEN TURN RIGHT ON HANCOCK (1ST LIGHT). FOLLOW HANCOCK WEST UNTIL YOU SEE US ON THE LEFT.


#

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

R

S

DB EE

favorite photos from Instagram that were uploaded using the hashtag

#sdbeer.

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

Great start to the day and the perfect pairing if you ask us... Yoga with @hoppyyoga followed by a pint of @stonebrewingco coffee milk stout!

- @2pintsmarketing @ b a r re l h a r b o r b re w i n g

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

@bineandvine

@ b o o z e b ro s

@ b re w e r y i g n i t e r

Another great San Diego Beer Week! #thorntribe

- @beer_spartan

WESTCOASTERSD.COM •

49


@britnee.sapp.designs

@ c u l t u re b re w i n g c o

@ e u re k a s a n d i e g o

The Santee tasting room is starting to look like a place to drink a beer.

- @groundswellbrew

@gunwhaleales

@hoppybeergear

@ i n s e a rc h o f t h e p e r f e c t b re w


@insidethecraft

@latitude33

@masonaleworks

We love #sandiego craftbeer with @machetebeerhouse @craftbeerd @sethski75 thank you @societelorah @societebrewing for industry night!!!

- @martitaz24

Another batch of #hopdiggity #dipa draft coming your way where #motherearth #draftbeer is sold. In the background... Cousin Nick, the brewer, gets a tank ready for the next session. Thanks cuz!

- @motherearthbrewco @ p a c i f i c i s l a n d e r b e e rc o


Prepping some WLP028 for a wee heavy. With a decoction planned as well as a three hour boil, this is going to be a very long brew day!

- @nickcoronabrewing @phoooebers

@run_addiction

@sdbeertalk

enjoying the release of #614 collaboration between #karlstrauss and #taylorguitars a farmhouse ale with toasted maple. cheers!

- @sdbeercation @run_addiction

@run_addiction

FOLLOW @WESTCOASTERSD ON INSTAGRAM, AND DON’T

Brewed to celebrate our 45th

FORGET TO USE #SDBEER IN

Anniversary of “Tom Ham's

YOUR UPLOADS!

Lighthouse”. Lighthouse 45 was crafted by our good friends at

OUR FAVORITE #SDBEER

@newenglishbrewing

PHOTOS WILL APPEAR IN THE NEXT ISSUE OF WEST COASTER SAN DIEGO.

52 •

DECEMBER ’16/JANUARY ’17

- @tomhamslighthouse


CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

18. THE CORNER DRAFTHOUSE 495 Laurel St. | 619.255.2631 www.TheCornerDraftHouse.com 19. THE FIELD IRISH PUB & 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.TheTipsyCro w.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

A| DOWNTOWN BEER BARS + RESTAURANTS

1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. BARLEYMASH 600 5th Ave. | 6 19.255.7373 www.BarleyMash.com 3. BUB’S @ THE BALL PARK 715 J St. | 619.546.0815 www.BubsSanDiego.com 4. CIRO’S PIZZERIA GASLAMP 536 Market St. | 619.696.0405 www.CirosSD.com 5. CRAFT & COMMERCE 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 6. HALCYON/STELLA PUBLIC HOUSE 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 7. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 8. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarr el.com 9. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com 10. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Oga washi.com 11. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queensto wn 12. SEARSUCKER 611 5th Ave. | 6 19.233.7327 www.Searsucker.com 13. STONE BREWING TAP ROOM 795 J St. | 619.727.4452 www.StoneBrewing.com 14. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com 15. TACOS & TARROS 2015 Birch Rd. www.TacosAndTarros.com 16. TASTE AND THIRST 715 4th Ave. | 6 19.955.5995 www.TasteAndThirst.com 17. THE BALBOA BAR & GRILL 1863 5th Ave. | 619.955.8525 www.TheBalboaBarAndGrill.com

HOME BREW SUPPLY

8. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 9. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com

OTHER

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

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

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

B| UPTOWN

BOTTLE SHOPS

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

BREW PUBS

1. BALLAST POINT LITTLE ITALY 2215 India St. | 619.255.7213 www.BallastPoint.com 2. HALF DOOR BREWING CO. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com 3. KARL STRAUSS BREWING CO. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 4. KNOTTY BREWING 842 Market St. | 619.269.7156 www.KnottyBrewing.com 5. MONKEY PAW PUB & BREWERY 805 16th St. | 619.358.9901 www.MonkeyPa wBrewing.com 6. THE BEER COMPANY 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

BEER BARS + RESTAURANTS

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

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SHIN

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6

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3 14

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GOLDEN HILL

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9

BROADWAY

94 1

3

2

15

MARKET ST

JUNIPER ST

805

SOUTH PARK

15

94 47TH ST

13 3

EUCLID AVE

5

30TH ST

23

8

6 23 27 FERN ST

DR

9

F ST

PARK BLVD

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1

5TH AVE

RB

10TH AVE

1ST AVE

PACIFIC HWY

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FAIRMOUNT AVE

25

22 16 20

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T RY S

1 2 BROADWAY

12 4 19

30TH ST

FLORIDA DR

INDIA ST

6

BROADWAY

2

NDA

7

2 10 21

DOWNTOWN

CITY HEIGHTS

REDWOOD ST

5TH AVE

INDIA ST

N HARBOR DR

3

3

EL CAJON BLVD

UNIVERSITY AVE

33 16 5

BEECH ST

E

805

BOU

UPAS ST

ADAMS AVE

NORMAL HEIGHTS

28 2 7 6

NORTH PARK

A ST

23

E

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14

2 1

4

12

20 1 29 8 10 4 13 26 2 2 7 30 34 32 UNIVERSITY AVE 35 4 5

7 11

1

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LITTLE ITALY

5

1

35TH ST

15

8

31

1 19

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UNIVERSITY HEIGHTS 1

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17

1ST AVE

HW

1

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163

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1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com 2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer.com 3 . B O U L E VA R D L I Q U O R 4245 El Cajon Blvd. | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.Henr ysMarkets.com 6. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 7. MAZARA TRATTORIA

8

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

1 3

BOTTLE SHOPS

B

BREWERIES

18 1

25. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 26. THE SAFEHOUSE 2930 University Ave. | 6 19.458.9200 www.TheSafeHouseNP.com 2 7 . T H E S O U T H PA R K A B B E Y 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 28. TIGER!TIGER! TAVERN 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTa vern.com 29. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com 30. TRUE NORTH TAVERN 3815 30th St. | 619.291.3815 www.TrueNorthTa vern.com 31. TWISTED TAPS 2302 El Cajon Blvd. | 619.542.9927 www.TwistedTa ps.com 32. URBN COAL FIRED PIZZA 3085 University Ave. | 6 19.255.7300 www.URBNNorthPark.com 33. UNDERBELLY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com 34. URBAN SOLACE 3823 30th St. | 619.295.6464 www.UrbanSolace.net 35. WAYPOINT PUBLIC 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

HO

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

MARKET ST


= N E W L O C AT I O N 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 8. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

BREW PUBS

1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO. 3416 Adams Ave. | 619.255.2491 www.BlindLad yAleHouse.com 2. NORTH PARK BEER CO. 3038 University Ave. | 619.880.NPBC www.NorthParkBeerCo.com 3 . S O U T H PA R K B R E W I N G 1517 30th St. | 619.610.9038 www.SouthParkBrewing.com

BREWERIES

1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.TheBarnBrew.com 2. EPPIG BREWING 3052 El Cajon Blvd. | 619.501.1840 www.EppigBrewing.com 3. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBrewing.com 4. MIKE HESS BREWING (NORTH PARK) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 5. POOR HOUSE BREWING COMPANY 4494 30th St. www.PoorHouseBrew.com 6. SAN DIEGO BREWING CO. 3052 El Cajon Blvd. www.SanDiegoBrewing.com 7. THORN ST. BREWERY 3176 Thorn St. www.ThornStreetBrew.com

HOME BREW SUPPLY

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

OTHER

1. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCurrentBrewing.com ---------------------------------

C| LA JOLLA BEER BARS + RESTAURANTS

1. EUREKA! 4353 La Jolla Villa ge Dr. Ste H35 858.210.3444 www.EurekaRestaurantGroup.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePla te SportsCafe.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 Ro w 858.550.0406 www.RegentsPizza.com 7. THE GRILL AT TORREY PINES 11480 N Torrey Pines Rd. 858.777.6645 www.LodgeTorreyPines.com 8. THE SHORES RESTAURANT 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

BOTTLE SHOPS

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

BREW PUBS 1. KARL STRAUSS BREWING CO.

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

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

3760 Hancock St. www.BayCityBrewingCo.com 2. MODERN TIMES BEER 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.com 3. OB BREWERY 5041 Newport Ave. | 619.955.8053 www.OBBrewer y.com

BREWERIES

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

OTHER

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

OTHER

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

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS

1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.La titude32Bar.com 9. LUIGI’S AT THE BEACH 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. PACIFIC BEACH FISH SHOP 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 1 1 . S D TA P R O O M 1269 Garnet Ave. | 858.274.1010 www.SDTa pRoom.com 12. SANDBAR SPORTS GRILL 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 13. SANDBOX PIZZA 1014 Grand Ave. | 858.272.7263 www.SandBoxSD.com 14. SINBAD CAFE 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 15. SNEAK JOINT 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 16. THE BAR KEY 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 17. THE PATIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePa tioOnLamont.com 18. THE PROMISCUOUS FORK 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 19. TURQUOISE CELLARS 5026 Cass St.| 858.412.5377 www.Facebook.com/TurquoiseCellars 20. WOODSTOCK’S PIZZA 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

BOTTLE SHOPS

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

E| POINT LOMA/ OCEAN BEACH BEER BARS + RESTAURANTS

1 . FAT H O M B I S T R O 1776 Shelter Island Dr. 619.222.5835 | www.Fa thomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTo wnPub.com 3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Nia gara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertySta tion.Oggis.com 9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333 www.PhilsBBQ.net 10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT @ THE PEARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. ROSE'S TASTING ROOM 2609 Congress St. | 619.293.7673 www.RosesTastingRoom.com 13. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 14. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.Shera tonSanDiegoHotel.com 15. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Sla ters5050.com 16. TENDER GREENS 2400 Historic Deca tur Rd. 619.226.6254 www.TenderGreensFood.com 17. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 18. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. 619.291.9110 www.TomHamsLighthouse.com

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

1. BAY CITY BREWING CO.

1 . C U LT U R E B R E W I N G TA S T I N G ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com 2. HELM’S SATELLITE TASTING ROOM 4896 Newport Ave. www.HelmsBrewingCo.com 3. MIKE HESS TASTING ROOM 4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com 4. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com ---------------------------------

F| MISSION VALLEY/ CLAIREMONT BEER BARS + RESTAURANTS

1. BALBOA’S TAP HOUSE 4421 Genesee Ave. | 858.277.8226 www.facebook.com/BalboasTa pHouse 2. COMMON THEORY PUBLIC HOUSE 4805 Convo y St. | 619.495.3689 www.CommonTheor ySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. DUMPLING INN & SHANGHAI SALOON 4625 Convo y St. | 858.268.9638 www.DumplingInn.com 5. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 6. MCGREGOR'S GRILL 10475 San Diego Mission Rd. | 619.282.9797 www.McGregorsSanDiego.com 7. O’BRIEN’S PUB 4646 Convo y St. | 858.715.1745 www.OBriensPub.net 8. PACIFIC TIME 5277 Linda Vista Rd. | 619.260.8446 www.PacificTimeSD.com 9. POSEIDON PROJECT 4126 Na pier St. | 619.230.5334 www.PoseidonSD.com 10. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handler y.com 11. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 12. SPICE & SOUL 4033 Ava ti Dr. | 858.291.8480 www.SpiceNSoul.com 13. STEINS PUB 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 14. THE HIGH DIVE 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

BOTTLE SHOPS

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

BREW PUBS

1. GORDON BIERSCH 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. OGGI’S PIZZA AND BREWING CO. 2245 Fenton Pkwy. 101 | 619.640.1072 www.MissionValley.Oggis.com

3. SAN DIEGO BREWING COMPANY 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

BREWERIES

1. BALLAST POINT/HOME BREWMART 5401 Linda Vista Rd. 406 619.295.2337 www.HomeBrewMart.com 2. BENCHMARK BREWING CO. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. CORONADO BREWING CO. (KNOXVILLE) 1205 Knoxville www.CoronadoBrewingCompan y.com 4. COUNCIL BREWING COMPANY 7705 Convo y Ct. | 858.256.0038 www.CouncilBrew.com 5. GROUNDSWELL BREWING C O M PA N Y 6304 Riverdale St. | 619.795.2337 www.Grounds wellBrew.com 6. HELM’S BREWING CO. 5640 Kearn y Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 7. KENSINGTON BREWING COMPANY 5839 Mission Gorge Rd. Ste. E 619.948.8705 www.KensingtonBrewCo.com 8 . K I L O WAT T B R E W I N G 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilo wa tt.beer 9. MAGNETIC BREWING 5595 Ma gna tron Blvd. | 858.222.1668 www.Ma gneticBrewing.com 10. QUANTUM BREWING 5375 Kearn y Villa Rd. #116 www.QuantumBeer.com 11. SOCIETE BREWING C O M PA N Y 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewing.com

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

OTHER

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

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

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

BOTTLE SHOPS

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

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.


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1. 83 DEGREES 660 Carlsbad Villa ge 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 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTa p.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

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BEER BARS + RESTAURANTS

1. “AT EASE AT BARREL HARBOR” TASTING ROOM 8990 Miramar Rd. #150 | 858.877.0722 www.BarrelHarborBrewing.com 2. LEGACY BREWING TAP ROOM 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 3. MALAHAT SPIRITS 8706 Production Ave. | 858.999.2326 www.Malaha tSpirits.com 4. WHITE LABS 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

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

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

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

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HOME BREW SUPPLY

SU

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9366 Cabot Dr. | 858.353.7174 www.Mikkeller.DK 15. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 1 6 . O ’ S U L L I VA N B R O S . B R E W I N G 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com 17. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org 18. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 19. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 20. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewer y.com 21. THUNDERHAWK ALEMENTS 8675 Miralani Dr. Ste. 100 | 858.653.5896 www.Thunderha wkBeer.com

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C O M PA N Y 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com 9. GREEN FLASH BREWING C O M PA N Y 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 10. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 11. LITTLE MISS BREWING 7949 Stromesa Ct. Ste. Y www.Facebook.com/LittleMissBrewing 12. LONGSHIP BREWERY 10320 Camino Santa Fe Ste. C 858.246.7875 www.LongshipBrewer y.com 13. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453 www.HessBrewing.com 14. MIKKELLER BREWING SAN DIEGO

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 9990 AleSmith Ct. | 858.549.9888 www.AleSmith.com 4. AMPLIFIED ALE WORKS 9030 Kenamar Dr. #309 www.AmplifiedAles.com www.AleSmith.com 5. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 6. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com 7. DIVISION 23 BREWING 7408 Trade St. | 858.752.1924 www.Division23 Brewing.com 8. DUCK FOOT BREWING

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= N E W L O C AT I O N www.GreenDra g onTa vernCA.com 6. LOCAL TAP HOUSE OCEANSIDE 308 S Coast Hwy. | 760.547.1469 www.LocalTa pHouse.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.SurfsideTa pRoom.com 9. TAP THAT TASTING ROOM 3207 Ro ymar Rd. | 760.433.4827 www.Ta pTha tKegNo w.com 10. THE COMPASS 300 Carlsbad Villa ge Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad 11. THE PRIVATEER 1706 S Coast Hwy. | 760.453.2500 www.ThePrivateerCoalFirePizza.com

BOTTLE SHOPS

1. BEER ON THE WALL 3310 Via 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 Villa ge Dr. 760.720.7007 www.PizzaPort.com/Loca tions/ Bottle-Shop 4. STONE COMPANY STORE OCEANSIDE 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com 5. TEXAS WINE & SPIRITS 945 Carlsbad Villa ge Dr. 760.729.1836 www.TexasWineSpirits.com

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 571 Carlsbad Villa ge Dr. 760.720.7007 | www.PizzaPort.com 4. URGE OCEANSIDE / MASON ALE WORKS 2002 S. Coast Hwy | 760.429.7424 www.UrgeGastropub.com

BREWERIES

1. ARCANA BREWING CO. 5621 Palmer Way www.ArcanaBrewing.com 2. BAGBY BEER COMPANY 601 S. Coast Hwy. | 760.270.9075 www.Ba gbyBeer.com 3. CULVER BEER CO. 2719 Loker Ave West, Ste. D 760.814.2355 www.CulverBeer.com 4. LEGACY BREWING COMPANY 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 5. MIDNIGHT JACK BREWING 3801 Oceanic Dr, Ste 101 | 760 . 637 . 9679 www.MidnightJackBrewing.com 6. OCEANSIDE ALE WORKS 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 7. OCEANSIDE BREWING COMPANY 314 Via Del Norte www.OceansideBrewingCo.com 8. ON-THE-TRACKS BREWERY 5674 El Camino Real Ste G www.OTTBrew.com

HOME BREW SUPPLY

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

OTHER

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

I| EAST COUNTY BEER BARS + RESTAURANTS

1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 | www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com 3. DOWNTOWN CAFE 182 E Main St. | 619.440.5687 www.Do wnto wnCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 6 . M A I N TA P TAV E R N 518 E Main St. | 619.749.6333 www.MainTa pTa vern.com 7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com 8. PRESS BOX SPORTS LOUNGE 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com 9. URBN ST. 110 S Ma gnolia Ave. | 619.328.6922 www.URBNStBrewing.com

BOTTLE SHOPS

1. B’S KEGS 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. BEVERAGES 4 LESS 9181 Mission Gorge Rd. | 619.448.3773 www.Bevera ges4LessInc.com 3. FLETCHER HILLS BOTTLE SHOP 2447 Fletcher Pkwy | 619.469.8410 www.FletcherHillsBottleShop.com 4. GARDEN FARMS MARKET 12580 Lakeshore Dr. | 619.334.5550 5. HELIX LIQUOR 444 West Chase Ave. | 619.444.0226 6. STAR MARKET 10502 Mission Gorge Rd. Ste. 110 619.334.2831 www.insta gram.com/StarMarketSantee 7. VALLEY FARM MARKET 9040 Campo Rd. | 619.463.5723 www. ValleyFarmMarkets.com 8. WINDY CITY LIQUOR 701 Broadway | 619.588.8404 www.Wind yCityLiquor.com

BREWERIES

1. BNS BREWING & DISTILLING 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. BURNING BEARD BREWING 785 Vernon Way | 619.456.9185 burningbeardbrewing.com 3. FINEST MADE ALES 9962 Prospect Ave. | 619.334.2222 www.FinestMade.com 4. PACIFIC ISLANDER BEER CO. 8665 Argent St. | 619.270.7777 www.Facebook.com/PacificIslanderBrewing

HOME BREW SUPPLY 1. ALL ABOUT BREWING 700 N Johnson Ave. Ste G 619.447.BREW www.AllAboutBrewing.com 2. HOMEBREW 4 LESS 9181 Mission Gorge Rd. 619.448.3773 www.Homebrew4LessInc.com

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

J| NORTH COUNTY INLAND BEER BARS + RESTAURANTS

1. BURGER BENCH 237 E. Grand Ave. | 760.294.2001

www.BurgerBench.com 2. CHURCHILL’S PUB AND GRILLE 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us 3. FIREHOUSE QUE AND BREW 1019 S. Main Ave. | 760.645.3729 4. INLAND TAVERN 1001 W San Marcos Blvd. | 760.744.8782 www.InlandTa vern.com 5. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 6. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyWineCompan y.com 7. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 8. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Sla ters5050.com 9. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 10. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 11. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.Bello wsWoodFire.com

BOTTLE SHOPS

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

1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 14. STONE BREWING CO. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 15. STUMBLEFOOT BREWING CO. 1784 La Costa Meado ws Dr. www.Stumblefoot.com 16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd. www.ValleyCenterBrewer y.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.Wa velengthBrewCo.com

HOME BREW SUPPLY

1. BEAR ROOTS BREW SUPPLY 1213 S. Santa Fe Ave. | 760.726.4204 www.BRBrewCo.com 2. MOTHER EARTH RETAIL STORE 204 Main St. | 760.599.4225 www.MotherEarthBrewCo.com 3. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBea ver.com

OTHER

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

K | P O W AY / RANCHO BERNARDO

BREW PUBS

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

BREWERIES

1 . A Z T E C B R E W I N G C O M PA N Y / 7 N AT I O N S 2330 La Mirada Dr. Ste 300 760.598.7720 www.AztecBrewer y.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3 . B E L C H I N G B E AV E R B R E W E RY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBea ver.com 4. BOOZE BROTHERS BREWERY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewer y.com 5. DOS DESPERADOS 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. FALLBROOK BREWING CO. 136 N Main Ave. www.FallbrookBrewing.com 7. IRON FIST BREWING CO. 1305 Hot Springs Wy. Ste 101 760.216.6500 www.IronFistBrewing.com 8. KURACALI SAKÉ & BEER BREWERY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 9. LATITUDE 33 BREWING COMPANY 1430 Vanta ge Ct. Ste 104 760.913.7333 | www.La t33Brew.com 10. MOTHER EARTH BREW CO. 2055 Thibodo Road (Vista, CA 92081) 760.599.4225 www.MotherEarthBrewCo.com 11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. | 760.294.4045 www.Offbea tBrewing.com 12. PORT BREWING/THE LOST ABBEY 155 Ma ta Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 13. RIP CURRENT BREWING

BEER BARS + RESTAURANTS

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

BOTTLE SHOPS

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

BREW PUBS

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

OTHER

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

BREWERIES

1 . L I G H T N I N G B R E W E RY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewer y.com 2. SECOND CHANCE BEER CO. 15378 Avenue of Science #222 www.SecondChanceBeer.com ---------------------------------

L | S O U T H B AY BEER BARS + RESTAURANTS

1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompan y.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.Manha ttan91910.com 5. OGGI’S PIZZA AN D BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 6. THE CANYON SPORTS PUB & GRILL 421 Telegra ph Can yon Rd. 619.422.1806 | www.CYNClub.com 7. THIRD AVENUE ALEHOUSE 319 Third Ave. www.ThirdAvenueAlehouse.com

BOTTLE SHOPS

1. BRANDY WINE LIQUOR 1655 Brand ywine Ave.619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 61 9.474.7255 www.KegNBottle.com 3 . S O U T H B AY L I Q U O R 1355 Broadway | 619.422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619.409. 7630 www.Henr ysMarkets.com

BREWERIES

1. BAY BRIDGE BREWING 688 Marsa t Ct. | 619.666.1848 www.BayBridgeBrewing.com 2. BORDER X BREWING 8684 Avenida De La Fuente Ste. 8 619.787.6176 www.BorderXBrewing.com 3. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com

HOME BREW SUPPLY 1. EMBARCADERO BREWING AND SUPPLY 340 W 26th St. Ste. D | 619.336.1856 ---------------------------------

M| COLLEGE/LA MESA BEER BARS + RESTAURANTS

1. CHEBA HUT 6364 El Cajon Blvd. | 619.269.1111 www.ChebaHut.com 2. COIN HAUS 8361 Allison Ave. | 619.741.2288 www.CohnRestaurants.com/CoinHaus 3. HOFFER’S CIGAR BAR 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 4. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 5. JUNK HOUSE GASTRO-PUB 5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 6. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 7. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 8 . T H E U G LY D O G 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com


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WANT TO ADD YOUR LOCATION?

9. THE VINE COTTAGE 6062 Lake Murray Blvd. 619.465.0138 www.TheVineCotta ge.com 10. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 11. WOODSTOCK’S PIZZA 6145 El Cajon Blvd. | 619.265.0999 www.Woodstock sSD.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.KnBWineCellars.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.BoltBrewer y.com 2. HELIX BREWING CO. 8101 Commercial St. | 619.741.8447 www.DrinkHelix.com ---------------------------------

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

1. BESTA WAN PIZZA HOUSE 148 Aberdeen Dr. | 760.753.6707 www.TheBestaWanPizza.com 2. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 3. CHIEF’S BURGERS & BREW 124 Lomas Sante Fe Dr. | 858.755.2599 www.ChiefsBurgers.com 4. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 5. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 6. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.Lumber y ar dTa vernAndGrill.com 7. OGGI’S PIZZA AND BREWING CO. 12840 Carmel C ountr y Rd. 858.481.7883 www.DelMar.Oggis.com 8. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 9. PANDORA’S PIZZA. 828 N. Coast Hwy | 760.230.2323 www.PandorasPizzaPie.com 10. PRIORITY PUBLIC HOUSE 576 N. Coast Hwy 101 | 760.230.1999 www.PriorityPublicHouse.com 11. SAN DIEGO BEERWORKS 437 S. Highway 101 | 858.353.7174 www.SanDiegoBeerWorks.com 12. STADIUM SPORTS BAR & RESTAURANT 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 13. SUBLIME TAVERN 3790 Via de la Valle | 858.259.9100 www.SublimeTa vern.com 14. TASTING ROOM DEL MAR 1435 Camino Del Mar Suite D | 858.461.0124 www.TastingRoomDelMar.com 15. THE CRAFTSMAN NEW AMERICAN TAVERN 267 N. El Camin o Real | 760.452.2000 www.CraftsmanTa vern.com 16. THE REGAL SEAGULL 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSea gull.com 17. UNION KITCHEN & TAP 1108 S Coast Hwy. 101 760.230.2337 | www.LocalUnion101.com

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

O| CORONADO

EMAIL: DIRECTORY@WESTCOASTERSD.COM

BEER BARS + RESTAURANTS

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

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

R| RAMONA

S| JULIAN

BREWERIES

BREW PUBS

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

BREWERIES

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

BOTTLE SHOPS

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

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

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

BREWERIES

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

BEER BARS + RESTAURANTS

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

BOTTLE SHOPS

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

BREW PUBS

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

P| MISSION HILLS/HILLCREST BEER BARS + RESTAURANTS

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEa ter y.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.Enjo ySausa ge.com 4. SAN DIEGO BREW PROJECT 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 5. SHAKESPEARE PUB & GRILLE 3701 India St. | 619.299.0230 www.ShakespearePub.com 6. SPITZ 3515 5th Ave. www.Ea tAtSpitz.com 7. TABLETOP COMMONS 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8. THE PATIO ON GOLDFINCH 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 9. THE REGAL BEAGLE 4020 Goldfinch St. | 619.501.5090 www.ThePa tioOnGoldfinch.com 10. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTa vern.com

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

Q| ALPINE

www.Bullets2Bandages.org

15% of profits to vet charities


VISTA BEER! Aztec Brewing Company 2330 La Mirada Dr. Suite 300 aztecbrewery.com

Indian Joe Brewing COMING BACK 2123 Industrial Ct. ! SOON indianjoebrewing.com

Backstreet Brewery 15 Main St #100 backstreetbrew.com

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

Barrel Harbor Brewing 2575 Pioneer Ave #104 barrelharborbrewing.com

Prohibition Brewing Company 2004 E Vista Way prohibitionbrewingcompany.com

Bear Roots Brewing Co. 1213 S Santa Fe Ave bearrootsbrewing.com

SpecHops Brewing Company 1280 Activity Drive COMING ! spechops.com SOON

Belching Beaver Brewery 980 Park Center Drive, Suite A belchingbeaver.com

Latitude 33 1430 Vantage Ct #104 latitude33brewing.com

Belching Beaver Tavern & Grill 302 East Broadway belchingbeaver.com Booze Brothers Brewing Co. 2545 Progress St. Suite D boozebros.com Ebullition Brew Works 2449 Cades Way Suite D MING CO ! ebullitionbrew.com SOON Full Body Brewing 1340 Specialty Dr. Suite F fullbodybrewing.com

NG COMI ! SOON

@VISTAbeer

FEATURED BREWERY: LATITUDE 33 BREWING - Increased production from 1,500 to 9,000bbls in 2016 - Blood Orange IPA ranked 2nd most searched beer on Taphunter - Rebuilt in 2014 under new management, with a focus on creating the highest quality beer possible

#VISTAbeer

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


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West Coaster December 2016 January 2017  

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