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Westcoaster1211_AD_CUSTOMIZED_YELLOW_MERC_Final.pdf

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Thorn Brewing's Barrio Logan brewery and tasting room opened to the public on October 29. Photo by Brittany Lang

Table of Contents: 6, 8,10 12

B REWS I N TH E NEWS LOC AL SD BEER EVENTS

14-15

C ARLI SM I TH Q& A

18-19

INTO TH E BREW

22-23

GRAVI T Y H EI GH TS

26-27

TH E DOCTOR'S OFFI CE

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# NORTH COU NT YBEER

The WC Team: PUBLISHER

MIKE SHESS

EXECUTIVE EDITOR

RYAN LAMB

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

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WI NE I N S AN DI EG O

36-37

PL ATES & PI NTS

43-45 46 49 - 52 54-59

COLUMNIST

Q & A: AM PL I FI ED ALE WORKS B EER I N TH E H E ADLI GH TS GULLS & SOCKER S # SDBEER PI CKS M A PS AND DI RECTORI ES

r y an@wes tcoas ter s d .com

BRANDON HERNÁNDEZ

b rand on@wes tcoas ter s d .com

K AYLA COLEMAN

kay la@ wes tcoas ter s d .com

TOM SHESS

thomas .s hes s @g mail.com

GONZALO QUINTERO d rq cb t@g mail.com

IAN CHEESMAN

JU L I AN BREWI NG 2.0

32-33

39

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

mike@ wes tcoas ter s d .com

ichees man@ g mail.com

SAM TIERNEY

s am@wes tcoas ter s d .com

CONTRIBUTORS

ALEX LICHTIG BRITTANY LANG JUAN MARTINEZ JUSTIN STODDARD KRISTINA YAMAMOTO MATT DE LA CRUZ NATHAN BRESCIA TIM STAHL TRAVIS HUDSON VINCE VASQUEZ

ON THE COVER:

JUAN MARTINE Z Pint at Societe Bre wing Co. TOUC H BASE WITH US : inf o@westcoasters d. com


BREWS IN THE NEWS • Coronado Brewing debuted a quick-service kitchen inside their Bay Park tasting room in early December, with the menu revolving around pizzas, salads, and sandwiches. Construction is currently underway to add windows and climate control to the tasting room eating/drinking space, while making room for a new 72-head bottling line by spring of 2018. The company also has plans for an expanded outdoor beer garden in 2018, which will allow for additional capacity and will feature fire pits, string lighting, and games. • District 6 Councilmember Chris Cate officially declared November 7, 2017 as “20th Anniversary of the Brewers Guild Day” with signatures from Mayor Kevin Faulconer and the full City Council. “The Guild’s Beer Week is the largest annual event and attracts thousands of visitors from across the globe to sample San Diego’s thriving craft-beer scene. Through this event, local brewers are provided the unique opportunity to expand their reach and showcase their products to San Diegans and visitors alike,” said Ian Clampett, deputy chief of staff and policy director for Councilmember Cate. “Furthermore, the Guild is fulfilling its mission to be a community

Fresh pizza from Coronado's new kitchen at their Bay Park HQ

6 DECEMBER

2017 — JANUARY 2018

partner by currently working with Councilmember Cate and the University of California, San Diego to explore opportunities to repurpose spent grain as a renewable energy source that can help the City of San Diego reach its climate action goals and eliminate landfill waste.” • Bitter Brothers Brewing Co. has a new head brewer in Tyler Tucker, who’d previously worked at Coronado’s brewpub, and Societe before that. Tucker completed a brewing certificate program at Chicago’s prominent Siebel Institute of Technology before joining Societe in 2012. He replaces John Hunter, who has moved on to the role of head brewer at Mother Road Beer in Flagstaff, Arizona. • In Chula Vista, Groundswell Brewing opened a satellite tasting room in mid-December at 258 Third Avenue. By our count, there are now 26 satellite (no brewing) tasting rooms run by local breweries: Alpine Pub, Barrel Harbor Miramar, Belching Beaver North Park, Belching Beaver Ocean Beach, Bolt Little Italy, ChuckAlek Biergarten North Park, Coronado Imperial Beach, Culture Encinitas, Culture Ocean Beach, Green Flash Cellar


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Left to Right: Karmen Olsen, Director of Emerging Business Partnerships, Craft B r e w A l l i a n c e ; C h r i s F u r n a r i , E d i t o r, B r e w b o u n d ; E d u a r d o P e n t a g n a , C E O , N o v o Brazil Brewing; photo by Nathan Brescia/Brewbound.com

3, Groundswell Chula Vista, Helms Ocean Beach, Mike Hess Ocean Beach, Mike Hess Miramar, Iron Fist Barrio Logan, Kilowatt Ocean Beach, Legacy Miramar, Lost Abbey Cardiff, Little Miss Normal Heights, Modern Times North Park, Mother Earth Vista, Rip Current North Park, Second Chance North Park, Stone Oceanside, Stone J Street, and Stone Kettner. • The annual West Coaster reader’s poll is now online and will run through the end of the year. Go to this link (bit.ly/wc17in17) and provide your picks in the following categories: + + + + + + + + + + + + + + + + +

Best Brewery Best Brewpub Best Overall #SDBeer Best IPA Best Lager Best Barrel-Aged Beer Best One-Off Release Best Collaboration Beer Best New Establishment Best Bottleshop Best Homebrew Supply Best Selection & Tap Rotation Best Beer Event Best Beer Bar Best Beer Restaurant Best Beer Artwork Best Brewer

• Colorado-based Left Hand Brewing Company filed a lawsuit against San Diego’s White Labs, claiming that they were sold contaminated yeast, resulting in a $2 million recall last year. "The source of the Diastaticus contamination was the yeast supplied by White Labs,” brewery CEO Eric Wallace said. “The presence of Diastaticus caused the affected Left Hand beers to secondarily ferment, resulting in multiple defects.” White Labs’ response: “There is no specific proof on where the contamination originated from, as each White Labs culture undergoes a rigorous testing process from start to finish, which includes 61 quality checkpoints throughout the propagation cycle. Additionally, every batch of yeast is tested to confirm it is contamination free prior to shipping. We cannot provide further comment due to the ongoing litigation.” • Chula Vista’s Novo Brazil Brewing was named the winner of Brewbound’s Startup Brewery Challenge 9, with brewery CEO and master brewer Eduardo Pentagna “pitching his company’s strong country-of-origin story, a product that uses Brazilian ingredients and a brand identity featuring vibrant colors.” The competition, held at the Brewbound Session Winter 2017 in Santa Monica and sponsored by Craft Brew Alliance, was judged by a panel of five, including Startup Brewery Challenge 7 winner Martin Favela of Barrio Logan’s Border X Brewing. Pentagna took home $5,000 for his efforts, and he will receive an all-expenses-paid trip to Portland,

8 DECEMBER

2017 — JANUARY 2018

Oregon to meet with Craft Brew Alliance executives, tour the company’s production facility, participate in Widmer Brothers’ daily taste panel and receive business coaching from their team. • Lemon Grove is set for their first brewery, with 13 Point planning to open in the first half of 2018. When operational, the tasting room will provide an open view of the brewery, which will include a seven-barrel brewhouse with three fermenters, allowing for production of roughly 1,000 barrels of beer per year. According to owners Bob Frank and Robert Bessone, drinkability will be the primary focus, even with larger beers like a vanilla porter called Ol’ Nessie, which will be brewed using whiskey-soaked vanilla beans. • More merger & acquisition news from the beer world: Anheuser-Busch InBev acquired three-year-old Australian craft brewery Pirate Life for an undisclosed amount, but plans for a $10 million brewery are already underway. Meanwhile, Colorado’s Avery Brewing sold a 30 percent stake to Spain’s Mahou San Miguel, the same company that snatched up 30 percent of Michigan’s Founders Brewing in 2014. Closer to home, Santa Barbara’s Telegraph Brewing was acquired by Utah-based Epic Brewing, allowing the California brewery to produce more sour beers. • At time of press, 2,713 breweries had adopted the Brewers Association’s Independent Craft Brewer Seal, which debuted over the summer. The BA defines a craft brewer as small, traditional and independent; there are more than 5,300 craft breweries in the country.


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S o N o Fe s t + C h i l i Co o k- O f f, h e l d o n t h e i n te r s e c t i o n o f 3 2 n d a n d T h o r n o n D e ce m b e r 3 , f e a t u re d l o c a l b e e r a n d b e n e f i te d l o c a l e l e m e n t a r y s c h o o l M c K i n l e y. Photos by Juan Martinez (@beersandcameras)

• San Diego’s beer industry is involved in year-round fundraising ventures, and the holiday season kicks them into overdrive. The SoNo Fest and Chili Cook Off benefits McKinley elementary and has become one of uptown’s most popular events. Sore Eye Sudsmas is an annual food drive that adds to Societe Brewing’s attempts to bring in more than 20,000 pounds of food for Jacobs & Cushman San Diego Food Bank; this latter undertaking goes through the end of the month. Continuing on this food thread, all Barons Markets hosted their “Backroom Beer Pairings” on December 13 to benefit local food banks. Also in December, Second Chance’s Holiday Cheer Party on the 22nd helps Breast Cancer Angels’ mission with a silent auction. For the second year, Omar Passons, candidate for San Diego County Board of Supervisors in 2018, has organized a toy drive for kids in need. Through December 18th, you can drop off gently-used toys at North Park Beer Co., South Park Brewing Company, Red Tree Realty, or the campaign office; visit OmarPassons.com for more information. A

10 D E C E M B E R

2017 — JANUARY 2018


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DECEMBER 2017 F R I D AY 1 2 / 1 5 - Firkin Friday with Burning Beard at Hamiltons Tavern - Ales N Rales Ugly Sweater Beer Tasting at SD Model Railroad Museum

S AT U R D AY 1 2 / 1 6 - Pinball in the Brewery at Pizza Port Bressi Ranch

S U N D AY 1 2 / 1 7 - Craft & Draft 2017 at Blind Lady Ale House - Seize. Sip. Savasana. with Sarah at Second Chance Carmel Mountain Ranch

W E D N E S D AY 12/20 - Barley Forge Brewing Co. Cask & Ft. Beers at Regents Pizzeria

F R I D AY 1 2 / 2 2 - Brewing Good Holiday Cheer Annual Party at Second Chance Carmel Mountain Ranch

S AT U R D AY 1 2 / 2 3 - Trashy Hour! North Park Cleanup at The Homebrewer

M O N D AY 1 2 / 2 5 - $5 Pints & Complimentary Holiday Feast at Hamiltons Tavern

Beer Company - Craft Beer New Year at Stone Brewing World Bistro & Gardens Liberty Station - Craft Beer New Year at Stone Brewing World Bistro & Gardens Escondido - NYE Hop Drop at AleSmith Brewing Company

JANUARY 2018 M O N D AY 1/1 - New Year's Day Brunch at Small Bar

F R I D AY 1 /5 - Hops on the Harbor Beer Pairing Dinner Cruise with Bay City Brewing

S U N D AY 1/7 - Beginner Home Brew Class at Home Brew Mart - Bread and Cheese First Anniversary Party at Bay City Brewing

W E D N E S D AY 1/10 - Coronado Brewing Cask & Ft. Beers at Regents Pizzeria

F R I D AY 1 /1 2 - Hops on the Harbor Beer Pairing Dinner Cruise with Bay City Brewing

S AT U R D AY 1/13 - San Diego Gulls Hockey Night at Small Bar

T H U R S D AY 12/28 - 'Tis The Seasonal Ale Festival Weekend at Federal Park Downtown San Diego (Day 1 of 3)

F R I D AY 1 2 / 2 9 - Firkin Friday with Burgeon Beer at Hamiltons Tavern - 'Tis The Seasonal Ale Festival Weekend at Federal Park Downtown San Diego (Day 2 of 3)

S AT U R D AY 1 2 / 3 0 - Beer Flavored Beer: Toasting Beer at Benchmark Brewing Company - 'Tis The Seasonal Ale Festival Weekend at Federal Park Downtown San Diego (Day 3 of 3)

S U N D AY 1 2 / 3 1 - Belgium New Years at Second Chance

12 D E C E M B E R

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W E D N E S D AY 1/17 - Monkey Paw Cask & Ft. Beers at Regents Pizzeria

F R I D AY 1 /1 9 - Hops on the Harbor Beer Pairing Dinner Cruise with Bay City Brewing

S AT U R D AY 1/20 - Beer for Breakfast with Benchmark Brewing at Small Bar

W E D N E S D AY 1/24 - Karl Strauss Cask & Ft. Beers at Regents Pizzeria

T H U R S D AY 1/25 - National Irish Coffee Day at Small Bar

F R I D AY 1 /2 6 - Hops on the Harbor Beer Pairing Dinner Cruise with Bay City Brewing

S AT U R D AY 1/27 - 29th Anniversary Changing of the Barrels at Karl Strauss Brewing Co. - 2nd Anniversary Party at Pure Project Brewing - Barrel-Aged Beer Pairing Brunch at Terra American Bistro

S U N D AY 1/28 - Beer & Coffee Pairing with SDBevTimes & Local Roasters at Bay City Brewing - Trashy Hour! North Park Cleanup at The Homebrewer

T U E S D AY 1 /3 0 - Supper Club with Bitter Brothers at Small Bar

W E D N E S D AY 1/31 - New English Brewing Cask & Ft. Beers at Regents Pizzeria - Beer Choir San Diego at Mike Hess Brewing North Park

FEBRUARY 2018 F R I D AY 2/2 - Hops on the Harbor Beer Pairing Dinner Cruise w/ Thorn Street Brewing

S U N D AY 2/4 - Super Sunday Cellar-bration at Stone Brewing World Bistro & Gardens - Escondido

F R I D AY 2/9 - Hops on the Harbor Beer Pairing Dinner Cruise w/ Thorn Street Brewing

S AT U R D AY 2/10 - Keep A Breast 9th Annual Brewbies Festival 2018 at Bagby Beer

F R I D AY 2 /1 6 - Hops on the Harbor Beer Pairing Dinner Cruise w/ Thorn Street Brewing


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first met Carli Smith after being introduced by her mentor, Marty Mendiola. The former had recently resigned from his long-time post at Rock Bottom’s La Jolla brewpub to start his own business, Second Chance Beer Company, and wanted me to meet the protégé who would be taking over his role. (Author’s Note: Smith also apprenticed under Doug Hasker at Gordon Biersch's Mission Valley brewpub).

and I really enjoyed working for them, I started looking to see if there were openings at places I could transfer to. Some opportunities came about but nothing came to fruition, so I started looking outside the company. My only parameters were to go somewhere besides California, Texas or Florida — I was open to pretty much anything else. I loved the Pacific Northwest and Colorado — I have some family there — and I did a little research into the East Coast. But a friend of mine I grew up with in Poway moved to Charlotte four years ago and has been trying to get me to move there ever

About five minutes in, I was confident Mendiola’s brewhouse was in good hands. Smith is a brewer’s brewer with a passion for the history and art of beer-making that has nothing to do with the pursuit of money or stature. She just loves beer and the camaraderie of her chosen industry. During her time at Rock Bottom, she’s consulted and collaborated with many local brewers while also playing a vital role in the San Diego chapter of the industry’s women’s-advocacy group, Pink Boots Society. This has led to her becoming a popular and respected figure in the local beer scene, which makes the news that she’s moving cross-country to take a new position as head brewer at Charlotte, North Carolina’s Bold Missy Brewery even harder for many to accept. But before she moves onward and eastward, we took a moment to get some details.

since. That’s where it all started.

How did you learn of the opening at Bold Missy Brewery? They actually found me and offered me this job a year ago. They learned of me through the membership directory on the Pink Boots Society website. They sent me an email that got caught up in my spam folder, so I didn’t see it until four months later. I wasn’t actively searching outside Rock Bottom at the time and I felt rude responding after so much time. But when I went to Charlotte to visit my friend recently, I decided to visit and see what I missed out on at an event they were holding. Bold Missy had opened a couple weeks before and it was a beautiful place. I figured they’re open and they have a brewer so they must be happy, but then the owner got up to speak and mentioned they were still looking for a brewer and having a hard time finding

What inspired you to move from your lifelong hometown?

someone who would relocate. She also mentioned they specifically wanted a female brewer. My friend gave them my info and they reached out again. I ended up speaking

I’m ready to try something new. About a year ago, I decided it’s time to make a move.

with the owner, did a technical brewer’s interview, went out for another visit, and

I’d made some personal life changes and it got me to the point where I can be more

then accepted their offer.

flexible with my living arrangements. Since Rock Bottom has locations everywhere

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On page 14: Carli Smith speaks at a 2014 Pink Boots Society meeting at Monke y Paw. Photo by Kristina Ya m a m o t o At left: Smith with Pizza Port Ocean Beach brewers M a t t P a l m e r ( b o t t o m l e f t ) a n d To m F i n n e y ( b o t t o m right), plus Dan Anderson, ex-Gordon Biersch assistant brewer who's taking over Carli's role at Rock Bottom L a J o l l a . " We b r e w e d O n w a r d s a n d U p w a r d s I P A w i t h G a l a x y, A m a r i l l o a n d C i t r a , " S m i t h s a i d o f t h e r e c e n t collaboration in OB. "Matt and I came up in the brewing industry together; he was assistant brewer for Devon [Randall] at Pizza Port Solana Beach when I was working with Doug [Hasker] at Gordon Biersch, so this beer really has a triple meaning: I'm leaving San Diego, Matt got promoted, and Dan is moving to Rock Bottom."

Tell us a little about Bold Missy.

I’m so excited but I’m going to miss everybody terribly. What’s great is that twice-ayear we have big national get-togethers — the Craft Brewers Conference and Great

I’ll be working on a 15-barrel, American-made system. They have four 15-barrel

American Beer Festival — so I’ll see everyone there. And I’m really excited that Dan

fermenters and four 15-barrel jacketed bright tanks. They’re only using about 30% of

Anderson is taking over for me at Rock Bottom La Jolla. I know he’s going to do an

their space at present so there’s lots of room for expansion. The ceiling is high enough

amazing job and put out some really great beers. A big plus for our regulars who enjoy

that I can put 60-barrel fermenters in there, and they have a really big tasting room

Belgian-style beers is that there’ll be more of them now than when I worked there,

with a large patio out front plus a small kitchen doing specialty hot-dogs, flatbreads,

because he actually likes them. A

pretzels and items like that. In North Carolina, a brewery has to have at least two food items to sell beer—much different from here.

What are Bold Missy’s current beer offerings and do you plan to change anything up? Their core beers are an IPA, brown ale, blonde ale and a tangerine Belgian witbier, and their names are inspired by women throughout history. The IPA is called Rocket Ride for Sally Ride, Solo Flight Brown is named for Amelia Earhart and the blonde is called Git Your Gun for Annie Oakley. I want to pull back on the extract in the wit and use tangerine peel, juice or pulp to make it all-natural. I’m excited a brown is a core beer because that’s my favorite style to drink and brew. Right now, it’s American-style, but I’ve talked to them about doing an English-style brown ale instead. Barbecue is huge in Charlotte, so I want to brew my smoked porter out there. I also want to try to bring some West Coast flair and West Coast-style IPAs. There are lots of hazy IPAs in the market out there, so I want to introduce clean, clarified beer and show them that they

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Do you plan to remain involved with Pink Boots Society? Pink Boots has a state chapter in North Carolina but there aren’t lots of city chapters yet. I think after I get settled I may look into trying to put together a city chapter. I really enjoyed helping to make San Diego’s chapter very educational and empowering with monthly get-togethers where you’re learning something new, advancing knowledge or sharing something with other members.

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Mason_westcoaster_Dec.pdf

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Coming soon to North Park / Univ Heights (accross from Live Wire)

#indiebeer #battenbeer


Photo from SD Golden Hop Farm by Matt De La Cruz @brewstills

Domestic Hop Industry Update BY SAM TIERNEY

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Into the Brew

A

nother hop harvest is in the bales, and the hop industry continues to weather a period of dynamic change. As the number of small brewers in the United States continues to rise at a dizzying rate, the problem of a consistent and sustainable supply of hops for the brewing industry has become increasingly pressing. Over the past several years, through a large increase in new hop acreage, it appears as if growers have finally caught back up to demand, with many acres now devoted to the newer varieties that are more popular in craft beer. The formerly dominant alpha variety trio of Columbus, Tomahawk, and Zeus, commonly grouped at CTZ in brewer-speak, has fallen from its throne as Cascade, Centennial, Simcoe, Citra, and Mosaic have risen to prominence in tandem with the overall growth of the craft segment. After these darling varieties trails a long list of other aroma hops that craft brewers continue to enjoy. Some older ones, such as Comet, were around for decades before gaining renewed notoriety alongside the rise of the IPA, but many more are the result of various breeding programs, both public and private. The private programs run by the larger hop companies are responsible for most of the hot new hops. The Hop Breeding Company, a joint venture between hop industry powerhouse broker and grower John I. Haas, and Select Botanicals Group, a company sharing ownership with prominent craft industry supplier Yakima Chief-Hop Union, is perhaps the most dominant player right now. Superstar varieties Citra and Mosaic came from the Hop Breeding Company greenhouses, along with the newer Equanot and Loral strains. Simcoe, another variety that has been on a rocket-like trajectory over the last several years, came from the Select Botanicals Group program before their Hop Breeding Company partnership. Other sought-after hops like Amarillo, El Dorado, and Azacca come from smaller private programs run by individual farms. This narrow control is less beneficial to brewers looking to purchase these varieties; if you want Amarillo for example, you have to get it through Virgil Gamache Farms. As far as public varieties go, options such as Cascade, Centennial, Chinook, and Willamette were developed by the USDA decades ago, and are free for any hop farm to grow. After a long period of lessnoteworthy developments, the USDA released four new varieties in

2013: Cashmere, Tahoma, Triple Pearl, and Yakima Gold. All have been slow to gain traction compared to their privately-controlled trendy rivals, expect for Cashmere, which is quickly gaining praise due to its juicy grapefruit and tropical aromas. The USDA has continued to work on hop breeding with Oregon State University and Washington State University. A grant from hop merchant Indie Hops in 2012 kicked off research into varieties specifically suited to growing in Oregon’s Willamette Valley, though no new varieties have yet been released from this program. The Hop Quality Group, a non-profit organization of craft brewers focused on hop quality and development (of which Stone, Karl Strauss, and Firestone Walker are members) has also been funding and working directly with John Henning of the USDA at OSU in Corvallis to specifically develop replacements for Cascade and Willamette. Notably, in late October, the Brewers Association (BA) announced that they had reached an agreement with the United States Department of Agriculture-Agricultural Research Service (USDAARS) to fund a new public hop breeding program in Washington and Oregon. According to the announcement, the research will prioritize breeding efforts in four areas: sensory requirements as determined by the Brewers Association through a collaborative and participatory brewer and industry stakeholder program; improved downy mildew resistance; improved powdery mildew resistance; and improved agronomic performance compared to existing aroma cultivars. “Public sector development of new hop varieties that combine disease resistance and improved brewing quality are needed to sustain the expansion of crop production and meet the increased demand for high quality hops,” said Ryan Hayes, research leader of the Forage Seed and Cereal Research Unit. It’s estimated that the net impact of disease management costs and crop damage approaches 15 percent of total domestic crop value, so this effort by the BA could turn out to be the most significant development for public hop breeding programs in decades. While privately-bred hops like Simcoe, Citra, and Mosaic are likely not going anywhere, we will have a healthier and more stable hop market as new public varieties enter the marketplace. A Sam Tierney is the cellar manager at Paso Robles' Firestone Walker

WESTCOASTERSD.COM

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G ra v i t y H e i g h t s’ S k i p V i rg i l i o ( ce n te r ) s p e a k s w i t h Pa t M c I l h e n n e y ( A l p i n e B e e r Co. ) a n d S h e l d o n M . K a p l a n ( S u d s Co u n t y, U S A ) b e f o re t h e p h o to s h o o t f o r We s t C o a s t e r ’s J u n e 2 0 1 7 c o v e r s t o r y f o c u s i n g o n l o c a l h o m e b r e w c l u b Q U A F F. P h o t o b y T i m S t a h l

A

S TA T U S U P D AT E :

By Brandon Hernández

lthough he hasn’t brewed a beer on a professional level since 2002, Skip Virgilio has never strayed far from the San Diego brewing scene he was a major part of in its early days. Best known for founding Miramar’s AleSmith Brewing Company in 1995 (in the original brewery now occupied by Mikkeller Brewing San Diego), he sold that business in 2002, but not before developing many award-winning recipes. As he puts it, AleSmith was ahead of its time. There wasn’t enough of a market for craft beer on the shoestring budget he was operating with. He admits it was “bittersweet” watching the industry boom after his departure, but he’s stayed close and supportive of his many friends throughout the suds subculture while working in real estate finance via his small business, Park Village Financial. All the while, he’s kept homebrewing and judging for QUAFF; now, he’s ready to get back into a commercial brewhouse as the brewmaster for Gravity Heights, a work-in-progress brewpub being brought to Pacific Heights Boulevard in Sorrento Mesa by Whisknladle Hospitality (WNLH). We sat down with him to touch on the past and, more importantly, the future.

Did you explore any other brewery-related ventures after AleSmith? Naturally, there’s been a lot of interest on my part to get back into brewing commercially and there have been several potential projects and partnerships over the years that never fully materialized. That was until I got to better know my now business partner Ryan Trim—a member of homebrew club QUAFF and BJCP-certified beer judge—and, eventually, his neighbor Arturo Kassel, the founder of WNLH. [That happened] at beer shares


hosted by Ryan in his garage. At some point, Arturo suggested, “You’re really good at the whole brewing thing, we know what we’re doing with restaurants, and we should do something together.” We decided to meet for beers at Pizza Port to explore a potential collaboration that eventually developed into the plan for what was to become Gravity Heights.

What can you tell us about the project? Gravity Heights is a 13,000-square-foot, multi-level indoor/ outdoor brewpub and beer garden located in the heart of Sorrento Mesa. It’s San Diego, so there’s no shortage of great beer or great brewers, so the thought of being just another alternative or another beer on the shelf wasn’t appealing to me. However, the prospects of partnering with someone that could pair my beer with what WNLH refers to as “delicious food, exceptional service and genuine hospitality” and help create a unique environment where people would want to come spend time with friends and loved ones was something else altogether. We certainly won’t be the only brewpub in San Diego, but I know that WNLH will put as much love and detail into the dining experience as I will into our beer so that our guests won’t have to make compromises with food, service or ambiance to get outstanding local craft beer.

What will your title be and your role entail with Gravity Heights? I will be the Gravity Heights brewmaster which means I’m where the buck stops when it comes to beer quality and recipe development. In the past year, we have been focused on planning the brewery-specific aspects of the operation, including designing the physical layout (with fellow QUAFFer and local architect Dustin T. Hauck), and evaluating brewery configurations and options with various manufacturers. We have just contracted with Alpha Brewing Operations in Nebraska to build our 15-barrel direct-fire brewhouse and we will have six fermentation vessels

and 10 serving tanks. Ryan and I have also been focused on developing, reviewing, and refining my recipes so that we will have a comprehensive and exciting beer program when we open our doors in the fall of 2018.

What will the brewing MO be at Gravity Heights (any thematic, types of styles, barrel-aging, etc.)? It’s a work in progress, but the direct-to-consumer brewpub model gives us the freedom to offer a broad variety of beers on an ongoing basis. There will be a strong West Coast influence with plenty of hop-forward beers, but I love beer styles from all over the world, so there will be a little of everything. I expect we will have beer styles from Belgian, Germany and the U.K., including cask beers. We will also have a barrel-aging program which we hope to jumpstart with some collaborations prior to opening, and we are considering options for developing a sour-beer program down the road as well.

Will we see traces of your AleSmith work at Gravity Heights? Like anyone in this industry, I can’t help but be influenced by my past brewing experiences, including the beers and styles I developed at the PB Brewhouse and AleSmith, and my extensive homebrew recipes. Some of these recipes may serve as inspirations or starting points, but every Gravity Heights beer will naturally evolve through an iterative process of brewing, sensory evaluation and feedback, followed by re-brewing with our brewery staff.

How does it feel to be back in the saddle? It’s exciting and terrifying at the same time. I’ve always pushed myself to produce beer that people are excited about and enjoy, so there’s a self-imposed pressure to clear a high bar. As someone who has been immersed in San Diego’s craft beer culture since the early days, I think it’s also important to strive to make products that affirm the reputation our city has garnered as one of the top craft beer centers in the world. A

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Does Beer Week Matter?

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The Doctor's Office

“T

he lyf so short, the craft so long to lerne.” The Father of English Literature, Geoffrey Chaucer, said it so elegantly and so devastatingly simple, but it's true. There is only so much time in a day. There are so many things to do, and such little time to do it. I was reminded of these harsh truths once again in November when San Diego Beer Week (SDBW) made its annual challenge to our time, wallets, and livers. In case you missed it, SDBW is, according to The San Diego Tourism Authority, a “ten-day celebration inspiring people to drink local beer and promoting San Diego's brewing culture with events across the county [...] The 10-day ‘week’ will feature over 500 brewery sponsored events.” On paper, this sounds absurd. It's called “Beer Week” yet it's 10 days long. Over 500 brewery sponsored events? Mathematically that's 50 events per day. How do you choose what to do and where to go? I discussed San Diego Beer Week with three industry veterans: 1. Jeffers Richardson, director of Firestone Walker’s Barrelworks wild beer facility in Buellton, CA 2. Nate Soroko, local craft beer pioneer, speaking as an employee of beer bar Toronado San Diego 3. An anonymous veteran brewer from a World Beer Cup awardwinning brewery I wanted to get to the bottom of the question “Does Beer Week Matter?” Frankly, I'm not certain it matters quite as much as it once did. For background, San Diego Beer Week first started in 2009. During that time there were fewer than 50 breweries and only a few dozen locales in San Diego that served craft beer, even less that were craft beercentric. You don't need a deep understanding of behavioral economics to know that with fewer choices it was easier for a consumer to select events nine years ago. With SDBW 2017’s 500+ events representing not only the 150+ San Diego breweries, but others from around the world, how can an event stick out; how does your event matter? Jeffers Richardson, director of Firestone Walker’s Barrelworks wild beer facility, visited Tiger!Tiger! for his first-ever SDBW event “Jeffers Drops Acid…Knowledge.” Though Richardson has given this lecture many times before, most notably at UC Davis for their brewing science program, this is the first time he gave the lecture in San Diego. The invitation from Tiger!Tiger! for SDBW is what made him and the brewery excited. “San Diego Beer Week has been around for a while. Though it's one of the biggest and most well known, there are other week-long events like World Beer Cup, Craft Brewers Conference, Great American Beer Fest, L.A. Beer Week, San Francisco Beer Week, and so many other West

Coast events of note.” When asked why this San Diego event was worth attending, while there were literally hundreds of others to choose from, Richardson said, “This seminar is designed for people who really want to learn about what they are drinking. With me they get to explore Firestone Walker Barrelworks beers and the role of acidity to reveal not only what you are tasting in the beer, but also how each of these acids shapes flavor, mouthfeel and overall perception. This event matters. It's not a tap takeover, it's not a keep the glass night, and it's more than a meet the brewer event, it's a seminar in a classroom setting with a finite amount of tickets to attract people who really want to be there.” I asked Toronado's Nate Soroko about attracting people who want to be at an event. “We're a bar, so we aren't looking to exclude people from events. This hasn't always been the case. Whether we were closing the week with a private beer brunch, or tapping a rare beer on a Friday night with long lines and long waits, we were putting a lot of effort into events that ended up being exclusive.” This year was different. “We didn't try to have the most exclusive events or anything like that, instead we did events with people we wanted to see. We tapped Cable Car during the day time. We did a meet the brewer with Tomme Arthur of Lost Abbey on a Tuesday night. The Battle of The Guilds is an open invite event where any customer can enjoy the beers on the board alongside brewers from San Diego, L.A. and San Francisco. Bottom line, we did fewer events, but events that mattered to us and our customers.” On the subject of events that mattered to customers, an anonymous brewer from San Diego talked about his SDBW. “This week was kind of sad.” Why? “It's sad because we do beer dinners or meet the brewer events all the time at places that care about our beers. During Beer Week some restaurant or bar wants to get in on the Beer Week action and don't give the event any thought except 'let's do a meet the brewer,' which are kind of pointless if the restaurant or customers don't care about who you are or why you are there. Even a keep the pint night can be meaningful if the customers are excited to finally try your beer, or glad to have it at their favorite spot.” The singular take away from engaging with these industry leaders about SDBW was this: Beer Week matters if you make your events meaningful. Making your event grandiose and educational as well as exclusive is one path to success. Following your heart and doing events that matter to you and your regulars, while keeping them inclusive and not exclusive, is another. Even a new bar or restaurant can have a successful event if they put some thought and effort into a small event. Yes, San Diego Beer Week matters as a whole, but it's only as good as the sum of its parts. If San Diego Beer Week is to survive and thrive another decade, producers can't lose the spirit of inclusion. They can't forget San Diego Beer's recipe for success, which is collaboration. They can't lose focus on San Diego being a county built on education and innovation. At the end of the day, San Diego Beer Week is a week of diversion, so what's the point of 500 events if you can't produce fun? A

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#NorthCountyBeer The second edition of a study focused on the brewing industry of North County, defined as the geographic area north of 56 freeway and including the City of Poway, showed large increases in sales and economic impact since 2013. Author Vince Vasquez teamed up with the San Diego North Economic Development Council to release the report on October 25, 2017. Here are 10 key points: 1. North County consists of 53 uniquely owned breweries and brewpubs, which operate 62 total beer-serving establishments (36% of San Diego’s total ABC licenses). 2. Since 2013, the number of hops farms in North County has more than tripled, from four to 13. 3. #NorthCountyBeer generated a $185.1 million regional economic impact in 2016, a 49% increase from 2013: $124.5 million. 4. $220.3 million in direct sales in 2016 was a 53% increase compared to 2013, when businesses earned $144.2 million. 5. There were an estimated 1,236 total craft brew jobs in the North County area by the end of last year, the majority (54%) of which were hospitality, tasting room and beer server jobs. In 2013, there were 850 — a 45% increase. 6. Countywide, average wages at breweries and brewpubs are relatively high ($39,260 in Q1 2017), but are becoming less competitive over time. 7. Most breweries and brewpubs provide healthcare and paid vacation (53%) for their employees, along with beer and merchandise discounts (94%). Few provide retirement benefits (6%). 8. 100% of breweries that responded indicated in-kind donations (beer, facility space, etc.) to charitable/non-profit organizations, while 79% said they either donated money to charitable/nonprofit organizations or participated in fundraising events. 9. 29% of owners or their employees have enrolled or completed a graduate degree in brewing, or the business of craft beer certificate programs. 94% indicated at least some applicable certificate. 10. Talent/labor supply, and water rates/supply ranked at the bottom of industry growth concerns.

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Left and right photos by Matt De La Cruz; middle photo by Justin Stoddard

North County’s Craft Brew Industry: A Closer Look By Vince Vasquez In late October, I released a new report on North County’s craft beer industry, updating 2013 research I conducted for the North County Economic Development Council. From analyzing survey responses, economic software, and public datasets, it’s clear there have been significant market changes over the last three years. For all the continued promise breweries and brewpubs have in the region, there are also some potential red flags that industry supporters and participants should be aware of. I am pleased to share with you two key observations, with additional analysis and information that are exclusive to West Coaster. North County craft breweries are mostly small, profitable, and locally-focused.

The majority of respondents indicated they have a 10 BBL brewing capacity, with a handful of breweries owning larger systems. With regard to 2016 gross sales, smaller, newer breweries ranged in responses from $200,000 to $300,000, while breweries with larger square footage, closer to the coast, and with brewers that have earned medals at the Great American Beer Festival earned more than $1 million annually. Most survey respondents (68%) indicated they brew 1,000 or less barrels of beer annually, and virtually all (99%) of that beer is sold in California. With most (90%+) of North County residents now living within a 10 minute drive from a local brewery or brewpub, establishments that seem to be doing best financially are those that are following more of a neighborhood tavern business model. Finding ways to increase foot traffic, repeat business, and customer rewards are priorities for commercial success. For elected officials and planning boards, approving longer operating hours, amplified music, special events and greater signage/lighting for taprooms could go a long way to facilitating greater industry investment. North County breweries & brewpubs are concerned about distribution. We asked respondents “looking towards future growth for your business, please rank only the top five issues that are impediments to growth.” We offered respondents twelve major policy categories to select from, based on prior surveys and industry interviews. Overall, “distribution” was the clear top choice, followed by a tie between “labor costs” and “access to capital.” Nationally, retailers are reaching the point where adding more tap lines doesn’t add to more craft beer sales. There have been projections that craft beer has peaked for on-premise accounts, while off-premise accounts still have some place to expand. Tourists comprise only a small portion of annual sales in North County (10-15%), however given that most tourists to North County breweries are in the “drive market” (Orange County, Inland Empire, Vegas, Phoenix), prioritizing distribution to bars, restaurants, liquor stores and grocery stores, particularly the in-state areas, is a smart strategy. North County beer is consumed virtually entirely in California. Tourism partnerships, branding and marketing will become larger components of commercial success in North County in coming years. A Vince Vasquez is a craft brewing industry analyst based in Carlsbad. Here’s the URL for the full report: bit.ly/northcountybeer

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J u l i a n B r e w i n g C o m p a n y : Ve r s i o n 2 . 0 By Brandon Hernández

O

n Memorial Day weekend of 2016, downtown Julian’s The Bailey Wood-Fired BBQ closed its doors. That move shut down its on-site fermentation component, Julian Brewing Company. The business was taken over and converted into a brewpub in 2012 by San Diego brewing veterans Vince Marsaglia and Tom Nickel. The latter is the owner of O’Brien’s Pub and West Coast BBQ & Brew, and sold off his stake later that year, going on to open his own brewery, Nickel Beer Co., less than one mile away. Marsaglia, co-founder of Pizza Port, Port Brewing and The Lost Abbey, soldiered on but struggled to make a success of the operation. After exploring the option of selling The Bailey, he made the decision to close it and revamp it almost in its entirety. Soon, it will reopen with a new identity that will make it unique from a beer-making perspective, not only within Julian, but throughout San Diego County. The new Julian Brewing Company will utilize an over-sized fivebarrel system from local business Premier Stainless Systems. Marsaglia is going even more ultra-local with the beer program, taking advantage of two acres of fertile land and JBC’s country environs to turn the property into a farmhouse brewery operating under the tenets of archetypal rural fermentation plots throughout Belgium and France. Historically, those locales produced beers for consumption by the farm’s occupants using ingredients produced on-site and airborne yeast and microorganisms. While JBC’s farmhouse ales will most likely be fermented using local yeast of the White Labs variety, numerous fruits, vegetables and herbs from the in-house garden will be added to create a sense of indigenousness and terroir.

as a hunter, butcher and bee-keeper. His brother was a barbecue maven who towed a ‘cue rig on a trailer. Marsaglia used to pick vegetables from his field and help make charcuterie from such wild-caught beasts as elk.

Marsaglia says JBC will be a house of innovation where experimentation will be a daily part of the game plan. He has many ideas, some of which have yet to be fleshed out; he’s excited to see what they tackle. Long-time Pizza Port brewer Matt Pittman will resume his role as head of JBC’s production, but Marsaglia also intends to play a key role. Saisons and lambics produced using locally-foraged ingredients will be the main focus, but no style will be off limits. Marsaglia also foresees numerous collaboration beers coming out of the brewhouse.

In addition to homespun beers, JBC will offer a food menu comprising house-smoked meats. The old-school smokehouse will be hand-stoked with local oak and apple wood, and the proteins it produces will make their way onto flatbreads and sandwiches. Fermentation will also be key to JBC’s edible offerings, from pizza dough to an assortment of pickled items. Additionally, house beers will be key components of condiments. The restaurant’s aesthetic will be “country casual” and aim to make anyone who walks in the door feel instantly at home.

Marsaglia says revamping JBC has been a family affair, and that he, his sons, and Pittman have all had saws, shovels and hammers in their hands. It’s apt since much of this project is inspired by family history and tradition. Marsaglia’s grandfather was a farmer, as well

JBC is located at 2315 Main Street. Beer is currently being brewed there, but it is unclear when the brewpub will open to the public. In late November, Marsaglia said that he was hoping to be open for business within two months. A

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SD Wine Report: $23.8M In 2016 Sales $30.4M In Regional Impact From 165 Wineries And Vineyards A new report released in November, underwritten in part by the San Diego County Vintners Association, shows a local industry that has undergone significant growth since 2010. Here are some key takeaways:

Big Sales & Impact According to the accumulated data, San Diego’s wine industry generated a regional impact of $30.4 million in 2016. Conservative estimates of gross sales from local wineries amounted to $23,873,100, with 27% of that attributed to tourism. More than $2 million in sales and property tax were generated from 2016 sales. #SDWine supports a total of 697 jobs, including direct (519), indirect (84), and induced (94) employment.

A Growing Industry As of June 2017, San Diego County was home to approximately 116 active wineries. Including independent vineyards, the number of ABC Type 2 licenses currently stands at 165. Following the 2010 passage of the tiered winery ordinance, which eliminated the need for most wineries to obtain a major use permit, the industry really started to climb: 120+ licenses have been issued since, harvest yield has more than doubled (from 447 acres to 945 acres), and crop value has more than quadrupled (from $785,000 to $4.2 million). 30% of

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survey respondents* indicated operating “urban wineries” that have no on-site vineyard.

Small Biz Is Big San Diego wineries are mostly small: 57% of survey respondents said they produced fewer than 1,000 cases in 2016. By comparison to the market just north of us, only 8% of wineries in Temecula Valley produced under 1,000 cases (in 2015). Fewer than 10% of SD wineries surveyed made more than 5,000 cases in 2016; 62% of Temecula Valley wineries reported packaging at least 5,000 cases.

Varied Varietals Vintners utilized an average of more than eight varietals in 2016. In terms of varietals grown, cultivated and/or sold in 2016, both Cabernet Sauvignon and Syrah were mentioned by 59% of wine makers. Sangiovese (46%), Merlot (38%), Cabernet Franc (32%), Zinfandel (32%), Viognier (30%), Malbec (27%), Petite Sirah (24%), Sauvignon Blanc (24%) round out the top 10. In total, respondents worked with more than 45 varietals.

A Blend Of Experience 27% of survey respondents have been making wine for more than 11 years. 38% answered 6 to 10 years, and 35% said 1 to 5 years. 8% hold a graduate degree in oenology, viticulture, or wine studies.


Cordiano Winery - Summer 2017

Relatively Low Wages Compared with California’s other wine regions, San Diego’s wages were the lowest in both 2014 and 2015, before jumping above Riverside in 2016. Vince Vasquez, the study’s author, attributed this to a number of factors: 1. “Most local wineries are boutique, familyowned, and small.” 2. “Of those that do hire outside help, it is mostly for part-time work in the tasting room.” 3. “Wage levels are also reflective of the relative year established and scale of vineyard and winery operations – Northern California and the Central Coast have been home to large scale production wineries, exporting globally for decades, and require a great array of skilled, experienced workers, which command higher salaries.”

Notes: * 32% of the San Diego’s wineries contacted filled out the 18-question survey. Vasquez told SDBT that “the survey response rate was higher than what’s considered adequate for social science purposes (generally 30%+)” and noted in the report that “this response rate is within the range of prior rates generated from our research into the Southern California craft beer industry.” - San Diego is the home of California wine. Spanish missionary Junípero Serra planted wine grapes shortly after founding La Misión San Diego de Alcalá in 1769. - Permitting and local regulation ranked as the top answer regarding perceived impediments to industry growth, followed by labor costs. Water rates and supply ranked last; however, 76% of respondents were somewhat concerned about the future impact of the state drought and water policy. Check out the full report for more information on winery density and classification, tourism, workforce development, and education programs in the region. URL: bit.ly/sandiegowineryreport _____________________________________

This story originally appeared on SDBevTimes.com, our affiliate publication covering all SD beverage industries (e.g. beer, cider, coffee, juice, kombucha, mead, sake, soda, spirits, tea, and wine)!

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Plates & Pints

GOO D GR AV Y ! By Brandon Hernández

When it comes to familial gatherings during the holidays, many see the helix strains of DNA as the ties that bind…but not me. I say our winter comings, goings, catch-ups and throw-downs are bound by two mighty forces—alcohol and gravy. The former makes everything better—or at least far more tolerable—including the latter. With Thanksgiving in our near-horizon rear-view mirror, and the yuletide fast approaching, this seems the perfect time to share a base recipe for beer-infused gravy as well as several fun variations and preparations for it. Many believe you need to have the drippings from a large roast beast or buxom fowl to construct authentically delicious gravy. I am not arguing the glories of starting with the rendered fat and juices of a slow-cooked behemoth, but gravy on the fly can be made using just about any form of fat desired. It all depends on your ultimate saucing goal. If you’re looking for a really meaty or smoky gravy, but aren’t starting with a meaty, smoky hunk of protein, the best way to go is sausage. But know your links (or patties). Breakfast sausage is a nice midpoint. It generally exhibits big pork flavor, plenty of salt and a touch of black pepper spice, making it ideal for the “sawmill gravy” used to smother biscuits across the South. That dish sees crumbled breakfast sausage rendered in a cast iron skillet, followed by a sprinkle of flour (typically Wondra, a super fine variety easily found in supermarkets) and the addition of whole milk and more pepper. Other forms of sausage can be used in this preparation, most notably loose, Mexican-style beef or pork chorizo, which adds plenty of garlic and paprika flavor to the finished product. But given its high fat content, you may need to actually remove some of the abundant orange oil slick that results during rendering. Getting back on the holiday accoutrement track, Italian sausage rendered in olive oil provides nice flavors for turkey gravy, as do the giblets (the heart, kidneys, liver and neck packaged inside a frozen turkey’s cavity), though the latter lends flavor sans fat. With turkey and beef gravy, it’s not as important to extract flavors from fat so long as you use stock. One can make their own stock by simmering bones or the aforementioned giblets along with some aromatic vegetables like carrots, onions, and celery, but store-bought versions have come a long way over the years. When utilizing them, it’s recommended to go with low-sodium or unsalted varieties so you can control the amount of seasoning in your gravy. When it comes to incorporating beer, it’s important to select the right type for the dish that you are adding the gravy to. For beefy gravies,

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reach for ales with rich, roasted malt character—brown ales, porters, stouts, Belgian dubbels, and quadrupels. Even coffee beers can work, especially when making red-eye gravy, which typically incorporates black coffee and is served over country ham. For lighter gravies served over poultry, it’s best to stay on the lower-bodied, gold-to-blonde side of the SRM scale, opting for beers with floral, herbal or vegetal character— helles, Kölsch, Belgian blonde ales, witbiers, table beers, or saisons. The nuances of Belgian ales, in particular, create a flavor bridge for herbs like sage, thyme, parsley and rosemary. In the case of any gravy, it’s highly recommended that hoppy beers be avoided altogether. Some of my favorite beer gravy dishes during the holidays include herbed saison gravy with turkey, and brown ale beef gravy with steak of any kind. Either work well over mashed potatoes, especially if they have goat cheese whipped into them along with whatever herbs are used in the gravy. And a dish that holds a special place in my heart 365 days a year is something I affectionately call Debu-Tots. It gets its name from the main ingredient The Debutante, a Belgian-style amber ale made at my nine-to-five, Societe Brewing. That, bacon fat and beef stock form the basis for a gravy that is ladled over tater tots that are then adorned with cheese curds (if you can get them; if you can't, grab some queso Oaxaca or queso fresco). This is a modern take on poutine that benefits greatly from the depth of malty, spicy flavor in the base beer. I’ve included the recipe so that you can enjoy it now, into the New Year and beyond! A


DEBU-TOTS with Bacon, Cheese Curds & Belgian Amber Beer Gravy YIELD: 4 SERVINGS

4 strips bacon, chopped ¼ cup Wondra flour 2 Tbsp yellow onion, finely diced ½ Tbsp garlic, minced 3 cups unsalted beef stock 1 cup Belgian-style amber ale (preferably, Societe The Debutante) ½ tsp Worcestershire sauce 1 sprig fresh rosemary salt and pepper to taste 1 32-ounce bag frozen tater tots, cooked per on-bag instructions 8 ounces cheese curds (or chopped queso Oaxaca or crumbled queso fresco, to substitute) 2 Tbsp scallions (green parts only), chopped Add the bacon to a cast-iron skillet or large sauté pan over medium-high heat and cook until it is crispy and its fat has fully rendered. Remove the bacon from the pan and, if necessary, remove some of the fat so that there is ¼ cup remaining in the skillet. Whisk in the flour until it is fully incorporated with the fat. Add the onion and garlic and cook, stirring constantly, for 2 minutes. Add the stock, beer and Worcestershire sauce. Bring the mixture to a boil, add the rosemary and cook until a gravy consistency is reached 5 to 6 minutes. Season with salt and pepper. Strain the mixture into a gravy boat and set aside. To serve, divide the tater tots into serving bowls. Place the cheese over the tater tots and ladle with warm gravy. Garnish with the reserved bacon and scallions. Serve immediately. —Recipes courtesy of Brandon Hernández; Editor at Large; West Coaster

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5 Qs After 5 Years

with Amplified Ale Works’ Alex Pierson 1.

If you could go back in time 5+ years, what would you tell yourself before opening the PB brewery?

Don't do it! Hah, just kidding, no regrets here, but I would have told myself to really think through the longer term business plan beyond a single location, as there were definitely things we could have done from an investor and business formation perspective to better prepare us for growth. That said, I never imagined the local craft beer movement would blossom so fast, and so we've chosen to grow in a cautious manner.

2. What do you see for the next 5 years of Amplified? Our goal is to be growing into a larger, more permanent brewery space and commissary kitchen in the next year that can support the growth of additional Amplified locations in Southern California. As for future locations, we would really like to partner or even create a live music venue where we can evolve the intersection of live music and craft beer. Being able to be a part of a community and a local gathering hub is something I've been really proud of in PB and something we hope to emulate in any future locations.

3.

Which SD music venues have the best local beer selections consistently?

Casbah has a solid tap lineup these days and is the venue I probably frequent the most. Soda Bar has an extensive list as well, and honestly it seems that every venue is stepping their game up recently. I've loved seeing more local options available inside the Observatory too.

4. Can you give us an update on the Pathways collab? We actually just had our 2018 planning meeting for Pathway Ale, and to date we have raised more than $14,000 in the two years since we started our partnership with beautifulPB and Karl Strauss to create pedestrian, bike, and skate-friendly paths around the neighborhood. We've got some fun recipes in store for next year, and you may also be seeing some of the previous favorites coming back for an appearance. We're also hoping to have several new retailers commit to selling the beer on tap, so that we can better communicate to our neighbors where exactly they can drink it while supporting community improvement projects and the development of PB's EcoDistrict.

5. Can you discuss both recent & upcoming collabs? Our Western Settings collaboration, DIYPA, was our most recent can release, and it was a lot of fun given the timing with them playing their largest show at 91x's Scallywag, and leading into Beer Week. We also released our second beer with Motorhead, Live to Win, for our 5 year anniversary party at the Lafayette Hotel in early November. We previously did collaborations with The Sure Fire Soul Ensemble and Reel Big Fish earlier this year that were a lot of fun. We're actively working on several future band collaborations, including one we'll be brewing up north at Fieldwork Brewing in early 2018. Stay tuned for that and a few other exciting music collabs in store for next year! A Pictured: Alex Pierson (left) with then-outgoing SD Mayor Jerry Sanders (center) and Amplified co-founder JC Hill, during SDBW 2012. Hill now runs A l v a ra d o S t re e t B re we r y i n M o n te re y, C A .

WESTCOASTERSD.COM

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Beer in the Headlights

BEERAPHERNALIA By Ian Cheesman

T

he gift giving season can be a harrowing time. Unless finding the perfect gift for your associates is a full-time obsession, odds are pretty good your deliberations usually entail breaking someone down to a single dimension of their personality. Consider all the people in your life that you have quietly categorized as a “car person” or a “wine person” or “unsettling interest in porcelain clown figurines person”. It’s all just shorthand for figuring out how to not disappoint them. This can be particularly tricky if the person on your list is a “beer person”. Their preferences will often be in a state of flux, owing to current corporate buyout politics or increasingly specific tastes. Heaven help you if you buy them the limited edition hazy IPA cans that feature Idaho 7 hops instead of the Citra hop variant, you oblivious cretin. It’s a gifting minefield and I’d like to help you across it. I was recently presented potentially worthwhile gifts for the beer lover in your life. I have taken the liberty of evaluating their worthiness so that you may focus your energy on the forthcoming holiday’s familial strife, drinking, or the inevitable combination of both.

Toast Leather Pint Glass Cuff Retail Price: $34 (+customizations), toastmade.com When you’ve penned an opinion column long enough you’ll inevitably end up on some PR mail blasts, each hoping to get a slice of your attention. Occasionally it’s something I can use, but 99% of the time it’s flogging something I have no interest in. However, there is a third category of these inquiries that is far and away my favorite. I classify these products as the “But….why?” group.

“But...why?” emails tout the benefits of a product solving problems that I didn’t know even existed. They typically stand out not only by their sheer oddity, but their pairing with an equally unfitting urgency (“Tired of using wine totes that DON’T resemble an orangutan? We’ve FINALLY got the solution!“). So it was when I was presented the option to fortify my ordinary pint glass with a band of leather. These cuffs really aren’t that peculiar when you consider that leather and intoxicants are historical bedfellows. Shepherds in the Basque region of Spain used to carry wine in a zahato, a tanned goatskin pouch lined with goat bladder to prevent seepage. Were it not for the advent of non-goat-flavored conveyances, we might still be using them today. The cuff is intended to serve form and function, offering both insulation as well as a fashion accessory for your transparent wallflower of a glass. They are available in drink-themed colors ranging from “Prosecco” to “Stout”, which is to say they run the gamut from “Sassy” to “BDSM”, respectively. I am far too out of touch to know if these are en vogue or tres gauche so I’ll focus my review on the experience of using one. The cuff has a peculiar presence in the hand. It’s relatively snug to the glass, but not secured to it, which means it tends to subtly bulge and shift when clasped in a suitably manly grip. It makes it feel insecure. However, given how well its taper matches that of the shaker pint, the glass is never really in any peril - it’s just a sensation you get used to. I do appreciate the degree of insulation this provides. I mean, it’s not as if the chill from cuffless glasses has me reflexively yanking my hand back with

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infomercial-level hyperbole, but this just feels...nice. And while it may not possess appreciably more texture than the glass itself (unless you grab it with the laces facing your palm like a maniac), the subtle shift in diameter and tactility do make it pleasant to hold. Whether that benefit is sufficient to outweigh the cost of procuring one and the unavoidable sideways glances you’ll get for using it is entirely up to you.

more than halfway lest it add enough weight to topple Pongbot at the table’s edge. If you’re playing with a sufficiently dense pastry stout, it’s probably wise to keep it under one-third full. Under “Cleaning Instructions” it also warns against getting water or any other liquids into the battery compartment beneath the central cup caddy so definitely don’t put a bunch of sloshing fluids on top of this thing.

Strange as it may sound, my only real complaint about the cuff is its opacity. When drinking a brown ale, my glass always appeared fuller than it was. If I fill it with a more straw-colored quaff, it’s two sips away from appearing empty. That could prove useful if it accompanies you to a soiree with a particularly OCD host, but otherwise it’s a subtle psychological torture. In fairness, it’s not as if a transparent leather sleeve would be any less peculiar.

Before I dive into the mechanics of using this device, I should preface my review by saying how little Beer Pong I’ve played. And I honestly don’t know if that is my red badge of craft beer courage or evidence of being socially maladjusted. The idea of shotgunning beers that have marinated in the bacterial flora of a dozen fratboy palms never much appealed to me. Consequently, when I say this game is tough, weigh that against my inarguably nascent skill set.

Pongbot

Like an ADHD toddler, Pongbot is eager to be unleashed, but easily distracted. If you place it on a table with any sort of slats or seams, its sensor array will absolutely cause it to stall out. Similarly, the manual remote control works reliably while the sensor is in direct sightline, but tends to go rogue otherwise. Pongbot does its best work on a perfectly flat surface with sufficient room to spaz out.

Buypongbot.com, SRP $49.99 If you’ve ever played beer pong and thought to yourself, “This game is fun, but it sure could use some algorithmic randomization for cup orientation…”, man, have I got the gift for you. Pongbot pairs the frivolity of beer pong with a preview of humanity’s inescapable clash with the machine uprising. Pongbot is the lovechild of a Roomba and a dish rack. The small puck is designed to roam a tabletop surface while outfitted with a five-cup caddy to meet all your ponging needs. Pongbot will randomly shift and spin to delight/ infuriate you while using edge-sensing technology to prevent robotic partyfouls. It even comes with remote control, which is fun if you want to manually thwart your friends’ good time. But does all this technology constitute an upgrade to the classic? Before you unleash this on party guests, there are a few logistical considerations. The Pongbot package does not include the requisite red solo cups, ping pong ball, or batteries for the device. However, it does list “Unlimited Fun” in the description of the box contents, so it’s still a good deal. There are a couple more caveats. Per the instructions, when playing Pongbot with “the beverage of your choice” it is imperative that the cups never be filled

Pongbot clearly offers its greatest value to veterans of the sport. While I could roughly anticipate the robot’s next immediate move, the requisite hand-eye coordination to hit the target while in motion was too much for my capabilities. That said, somewhere out there is a fledgling Bro who will be raised on this device and will absolutely crush it later come pledge week. Who am I to stand in the way of progress?

Ecovessel BOSS Growler MSRP: $54.95 , Available via ecovessel.com The EcoVessel company was forged in 2009 on the idea that liquids are shameful and should be removed from the view of decent folk. This oddly specific philosophy lead to them developing triple-walled stainless steel prisons for fluids. While few echoed EcoVessel’s puritanical outlook on beverages, consumers found that the enclosures also offered tremendous insulatory properties, making them particularly useful to store cold and warm drinks. The rest is history. EcoVessel offers canteens in a variety of colors and form factors, but I am focusing on “The Boss”. This 64 ounce drink purse is more of a beverage Swiss Army Knife than a growler. The Boss comes with a removable stainless steel infuser, which is perfect for people that enjoy fruit-hinted water or teabagging their beer with a makeshift randall. It is also outfitted with a multi-lid opening, so you can casually sip on your half-gallon of beer on the run. The packaging even includes instructions on how to build “Party Perfect Sangria” in this vessel. In short, EcoVessel has countless options to assure it will never be clean enough to house beer again. I’d suggest getting a second one to tote your clam chowder and what not. The Boss looks and feels pretty sturdy, if a bit bulky. Three layers of insulation will do that to a growler, I suppose. It is subtly textured to give you some assurance when picking it up, which is good since it doesn’t have an integrated handle. It does possess a substantial plastic cable that tethers the top-most lid to it, but I don’t know if I would trust that modality for carrying it over time. Also consider that The Boss is not microwave safe, so you’ll need to use something else to warm up your IPAs.

44

DECEMBER 2017 — JANUARY 2018


This growler is advertised to keep your beverage “refreshingly cool” for 36 hours. That’s frustratingly vague for a man of science like myself, so I put it to the test. Using a digital infrared thermometer, I measured the input temperature of my Karl Strauss Peanut Butter Cup Porter on deposition to The Boss. I then left it on the a kitchen counter out of direct sun for 26 hours, because 36 hours is a super awkward increment of time. Think about it: The average tasting room is open between 1 p.m. and 10 p.m., meaning the appropriate window for evaluating its Refreshiness Quotient would occur between 1 a.m. and 10 a.m. the following day. Heartier folks may not flinch at that, but it’s not my (typical) style. When I cracked the growler at the 26 hour mark the digital thermometer read 55 degrees Fahrenheit. I then compared that to my original reading, which was...sloppily captured in an underlit image that was far too blurry to read. Just because I’m a man of science doesn’t mean I’m any good at it. Regardless, the temperature was practically perfect for my porter, though it would be nudging high side of “refreshingly cool” for an IPA. I’m willing to take that as a preliminary data point that The Boss lives up to its promise. I should also note for the record that the beer was a smidge flat when I poured it. Since I have previously illustrated that I’m the world’s shittiest scientist, it goes without saying that I didn’t taste it prior to the fill and thus have no frame of reference for qualitative changes in carbonation. However, given that The Boss has two screw-top seals (which are typically not ideal for keeping dissolved gasses on lock), I suspect it might not be ideal for lengthy beer storage. Long story short, the Boss is a totally capable vessel that I would happily use, though I probably wouldn’t ask it to perform growler heroics. A

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G O S P O RT S ! In a few months, Padres players will report to spring training in preparation for the upcoming season. In the meantime, Point Loma's Valley View Casino Center — colloquially known by its former name the Sports Arena — hosts both American Hockey League (Gulls) and Major Arena Soccer League (Sockers) teams. For Gulls games especially, fans pregame at Bay City Brewing, which lies just north of the arena’s parking lot. Below are the schedules and opponents for both teams’ upcoming home games:

SAN DIEGO GULLS

By Ryan Lamb | Photo by Alex Lichtig

SAN DIEGO SOCKERS

(ALL @ 7:00)

Wednesday, December 13 Stockton Heat

Friday, January 19 San Jose Barracuda

Tuesday, March 6 Cleveland Monsters

Sunday, December 17 (5:05) Turlock Express

Saturday, December 16 Stockton Heat

Saturday, January 20 San Jose Barracuda

Tuesday, March 13 San Antonio Rampage

Sunday, January 7 (5:05) Turlock Express

Friday, December 22 Ontario Reign

Saturday, February 3 Tucson Roadrunners

Friday, March 16 Milwaukee Admirals

Friday, January 12 (7:35) Tacoma Stars

Wednesday, December 27 Tucson Roadrunners

Tuesday, February 6 Iowa Wild

Saturday, March 17 Bakersfield Condors

Sunday, January 21 (5:05) Ontario Fury

Friday, January 5 San Jose Barracuda

Wednesday, February 14 Bakersfield Condors

Wednesday, March 28 Bakersfield Condors

Sunday, February 11 (5:05) Soles de Sonora

Saturday, January 6 San Jose Barracuda

Saturday, February 17 Ontario Reign

Friday, March 30 Cleveland Monsters

Thursday, February 22 (7:35) Rio Grande Valley Barracudas

Wednesday, January 10 Chicago Wolves

Tuesday, February 27 San Antonio Rampage

Saturday, April 7 Ontario Reign

Saturday, March 3 (7:05) El Paso Coyotes

Saturday, January 13 Tucson Roadrunners

Friday, March 2 Ontario Reign

Wednesday, April 11 Tucson Roadrunners

46 D E C E M B E R

2017 — JANUARY 2018


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WESTCOASTERSD.COM

49


Tom Ham’s Lighthouse presents:

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Craft Beer Directory & Map A| DOWNTOWN

19. THE FIELD IRISH PUB & R E S TA U R A N T 544 5th Ave. | 619.232.9840 www.TheField.com 20. THE HOPPING PIG 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 2 1 . T H E LO C A L 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 2 2 . T H E T I P S Y C R OW 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com 23. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/ TheBalboaSD 2 4 . U N I O N K I T C H E N & TA P G A S L A M P 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

BEER BARS + R E S TA U R A N T S

1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. BARLEYMASH 600 5th Ave. | 619.255.7373 www.BarleyMash.com 3 . B U B ’ S AT T H E B A L L PA R K 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.Craf t- Commerce.com 6 . H A LC YO N / S T E L L A P U B L I C H O U S E 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 7 . I R O N S I D E F I S H & OY S T E R B A R 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 8. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarrel.com 9. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com 1 0 . O G AWA S H I 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 1 1 . Q U E E N S T OW N P U B L I C H O U S E 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/ Queenstown 12. SEARSUCKER 611 5th Ave. | 619.233.7327 www.Searsucker.com 1 3 . S T O N E B R E W I N G TA P R O O M 795 J St. | 619.727.4452 www.StoneBrewing.com 1 4 . S T O N E C O M PA N Y S T O R E O N KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com 1 5 . TA C O S & TA R R O S 2015 Birch Rd. www.TacosAndTarros.com 1 6 . TA S T E A N D T H I R S T 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 17. THE B ALBOA B AR & GRILL 1863 5th Ave. | 619.955.8525 www.TheBalboaBarAndGrill.com 18. THE CORNER DRAFTHOUSE 495 Laurel St. | 619.255.2631 www.TheCornerDraf tHouse.com

BOTTLE SHOPS

H O M E B R E W S U P P LY

OTHER

1 . B O LT B R E W E RY TA S T I N G R O O M 1971 India St. | 619.303.7837 www.BoltBrewer y.com 2 . B O R D E R X TA S T I N G R O O M 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com 3 . I R O N F I S T TA S T I N G R O O M 1985 National Ave. 4 . Q U A RT YA R D V E N U E 1102 Market St. | 619.432.5303 www.Quar tYardSD.com

B| UPTOWN

1 . B E ST D A M N B E E R S H O P (KRISPMARKET) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 2. BOTTLECRAFT 2252 India St. | 619.487.9493 www.Bottlecraf tBeer.com

BEER BARS + R E S TA U R A N T S

1. BEERFISH 2933 Adams Ave. | 619.363.2337 www.EatBeerFish.com 2 . B E LC H I N G B E AV E R N O RT H PA R K 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 3 . B U F FA LO P U B L I C H O U S E 406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 4. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 5 . C A L I F O R N I A TA P R O O M 3812 Ray St. | 619.542.9990 www.CaliforniatapRoom.com 6 . C A R N I TA S ’ S N A C K S H A C K 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com

BREW PUBS

1 . B A L L A S T P O I N T L I T T L E I TA LY 2215 India St. | 619.255.7213 www.BallastPoint.com 2 . H A L F D O O R B R E W I N G C O. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com 3 . K A R L ST RA U S S B R E W I N G CO. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 4. KNOTTY BREWING 842 Market St. | 619.269.7156 www.KnottyBrewing.com 5 . M O N K E Y PAW P U B & B R E W E RY 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com

1 . M I S S I O N B R E W E RY 1441 L St. | 619.544.0555 www.MissionBrewer y.com 2 . R E S I D E N T B R E W I N G C O. 411 C St. | 619.717.6622 www.ResidentBrewing.com

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1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com

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2 3 . S TAT I O N TAV E R N 2204 Fern St. | 619.255.0657 www.StationTavern.com 2 4 . T H E H AV E N P I Z Z E R I A 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 25. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 26. THE SAFEHOUSE 2930 University Ave. | 619.458.9200 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 2 8 . T I G E R! T I G E R! TAV E R N 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 29. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com 3 0 . T R U E N O RT H TAV E R N 3815 30th St. | 619.291.3815 www.TrueNor thTavern.com 3 1 . T W I S T E D TA P S 2302 El Cajon Blvd. | 619.542.9927 www.TwistedTaps.com 32. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNor thPark.com 3 3 . U N D E R B E L LY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com 34. URBAN SOLACE 3823 30th St. | 619.295.6464 www.UrbanSolace.net 3 5 . WAY P O I N T P U B L I C 3794 30th St. | 619.255.8778 www.facebook.com/ WaypointPublic

BREWERIES

18 1

7. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 8. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 9. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com 10. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com 1 1 . C U E VA B A R 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 1 2 . D I M I L L E ’ S I TA L I A N R E S TA U R A N T 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 13. ENCONTRO 3001 University Ave. | 619.291.1220 www.EncontroNor thPark.com 1 4 . H A M I LT O N ’ S TAV E R N 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com 15. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 1 6 . M O D E R N T I M E S F L AV O R D O M E 3000 Upas St. www.ModernTimesBeer.com 1 7 . N AT E ’ S G A R D E N G R I L L 3120 Euclid Ave. | 619.546.7700 1 8 . PA R K & R E C 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.RitualTavern.com 21. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 2 2 . S O D A & SW I N E 2943 Adams Ave. | 619.269.7632 www.SodaAndSwine.com

1 . B E ST D A M N H O M E B R E W S H O P 1036 7th Ave. | 619.232.6367 Find us on Facebook!

MARKET ST


2. BOTTLECRAFT 3007 University Ave. www.BottleCraf tBeer.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 . H E N RY ’ S M A R K E T 4175 Park Blvd. | 619.291.8287 www.Henr ysMarkets.com 6. KWIK STOP LIQUOR & M ARKET 3028 Upas St. | 619.296.8447 7 . M A Z A R A T R AT T O R I A 2302 30th St. | 619.284.2050 www.Mazaratrattoria.com 8 . PA C I F I C L I Q U O R 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

BREW PUBS

1 . B L I N D L A DY A L E H O U S E A U T O M I C B R E W I N G C O. 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHouse.com 2 . N O RT H PA R K B E E R C O. 3038 University Ave. | 619.880.NPBC www.Nor thParkBeerCo.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 . B A R N B R E W E RY 2850 El Cajon Blvd. | 619.955.8228 www.TheBarnBrew.com 2. EPPIG BREWING 3052 El Cajon Blvd. | 619.501.1840 www.EppigBrewi ng.com 3 . FA L L B R E W I N G C O. 4542 30th St. | 619.501.0903 www.FallBrewing.com 4 . M I K E H E S S B R E W I N G ( N O RT H PA R K ) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 5 . PA R I A H B R E W I N G C O M PA N Y 3052 El Cajon Blvd. | 619.642.0545 www.PariahBrewingCo.com 6 . P O O R H O U S E B R E W I N G C O M PA N Y 4494 30th St. www.PoorHouseBrew.com 7 . S A N D I E G O B R E W I N G C O. 3052 El Cajon Blvd. www.SanDiegoBrewing.com 8 . T H O R N S T. B R E W E RY 3176 Thorn St. www.ThornStreetBrew.com

H O M E B R E W S U P P LY 1. THE HOMEBREWER 2911 El Cajon Blvd. | 619.450.6165 www.TheHomebrewerSD.com

OTHER

1. CHUCKALEK BREWERY BIERGARTEN 3139 University Ave. | 619.800.6797 www.ChuckAlek.com 2. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCurrentBrewing.com

C| LA JOLLA BEER BARS + R E S TA U R A N T S

1. EUREKA! 4353 La Jolla Village Dr. Ste H35 858.210.3444 www.EurekaRest aurantGroup.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePlateSpor tsCafe.com 3 . L A VA L E N C I A H O T E L 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4 . P O RT E R S P U B 9500 Gilman Dr. | 858.587.4828 www.Por tersPub.net 5. PUBLIC HOUSE 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. REGENTS PIZZERIA 4150 Regents Park Row 858.550.0406 www.RegentsPizza.com 7. THE GRILL AT TORREY PINES 11480 N Torrey Pines Rd. 858.777.6645 www.LodgeTorreyPines.com 8 . T H E S H O R E S R E S TA U R A N T 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

BOTTLE SHOPS

1 . B R I S T O L FA R M S 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 . K A R L ST RA U S S B R E W I N G 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 . R O C K B O T T O M B R E W E RY R E S TA U R A N T 8980 Villa La Jolla Dr. | 858.450.9277 www.RockBottom.com/ La-Jolla

BREWERIES

1. BITTER BROTHERS 4170 Morena Blvd. | 619.961.6690 www.BitterBrothers.com 2 . K A R L ST RA U S S B R E W I N G CO. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com

OTHER

1. HILTON LA JOLLA TORREY PINES 10950 Nor th Torrey Pines Rd. 858.558.1500 | www.Hilton.com

D| MISSION B E AC H / PAC I F I C BEACH BEER BARS + R E S TA U R A N T S

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 . COA ST E R S A LO O N 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 / Draf t 6 . F I R E F LY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8 . L AT I T U D E 3 2 P U B 5019 Cass St. | 858.273.0501 www.Latitude32Bar.com 9 . L U I G I ’ S AT T H E B E A C H 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 1 0 . PA C I F I C B E A C H F I S H S H O P 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.SDTapRoom.com 1 2 . S A N D B A R S P O RT S G R I L L 718 Ventura Pl. | 858.488.1274 www.SandbarSpor tsGrill.com 1 3 . S A N D B OX P I Z Z A 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 PIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePioOnLamont.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 2 0 . WO O D S T O C K ’ S P I Z Z A 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

BOTTLE SHOPS

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

BREW PUBS

1 . A M P L I F I E D A L E WO R K S CALIFORNIA KEBAB 4150 Mission Blvd. | 858.270.5222 www.AmplifiedAles.com 2 . PA C I F I C B E A C H A L E H O U S E 721 Grand Ave. | 858.581.2337 www.PBAleHouse.com

2. MODERN TIMES BEER 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.com 3 . O B B R E W E RY 5041 Newpor t Ave. | 619.955.8053 www.OBBrewer y.com

OTHER

E| POINT LOMA/ OCEAN BEACH BEER BARS + R E S TA U R A N T S

1 . FAT H O M B I ST R O 1776 Shelter Island Dr. 619.222.5835 | www.FathomBistro.com 2 . H A R B O R T OW N P U B 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3 . H O M E & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4 . N E W P O RT P I Z Z A A N D A L E H O U S E 5050 Newpor t Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newpor t Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 8 . O G G I ’ S P I Z Z A A N D B R E W I N G C O. 2562 Laning Rd. | 619.876.5000 www.Liber tyStation.Oggis.com 9. PHILS BBQ 3750 Spor ts Arena Blvd. 619.226.6333 www.PhilsBBQ.net 10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT AT THE PE ARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 1 2 . R O S E ' S TA S T I N G R O O M 2609 Congress St. | 619.293.7673 www.RosesTastingRoom.com 13. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.S essionsPublic.com 14. SHERON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.S heronSanDiegoHotel.com 15. SLER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.S anDiego.Slers5050.com 16. TENDER GREENS 2400 Historic Decur Rd. | 619.226.6254 www.TenderGreensFood.com 17. THE JOINT 4902 Newpor t Ave. | 619.222.8272 www.TheJointOB.com 18. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. | 619.291.9110 www.TomHamsLighthouse.com 1 9 . V O LTA I R E B E A C H H O U S E 4934 Voltaire St. | 619.955.8840 www.VoltaireBeachHouse.com

BOTTLE SHOPS

1. BARONS MARKET 4001 W Point Loma Blvd. 619.223.4397 www.BaronsMarket.com 2 . B O T T L E C R A F T L I B E RT Y S T I O N 2820 Historic Decur Rd. | 619.487.9493 www.Bottlecraf tBeer.com 3. FULLER LIQUOR 3896 Rosecrans St. | 619.296.1531 www.KegGuys.com 4 . M I D WAY W I N E A N D S P I R I T S 3040 Midway Dr. | 619.222.3296 5. OLIVE TREE MARKETPLACE 4805 Narragansett Ave. 619.224.0443 www.OliveTreeMarket.com 6. SEA TRADER LIQUOR & DELI 1403 Ebers St. | 619.223.3010 www.S eatraderLiquorAndDeli.com

BREW PUBS

1 . P I Z Z A P O RT O C E A N B E A C H 1956 Bacon St. | 619.224.4700 www.PizzaPor t.com 2 . S T O N E B R E W I N G WO R L D B I S T R O & G A R D E N S ( L I B E RT Y S TAT I O N ) 2816 Historic Decatur Rd. | 760.294.7899 www.S toneWorldBistro.com

BREWERIES

1 . B AY C I T Y B R E W I N G C O. 3760 Hancock St. www.BayCityBrewingCo.com

1 . C U LT U R E B R E W I N G TA ST I N G R O O M 4845 Newpor t Ave. | 619.255.3811 www.CultureBrewingCo.com 2 . H E L M ’ S S AT E L L I T E TA S T I N G R O O M 4896 Newpor t Ave. www.HelmsBrewingCo.com 3 . K I LOWAT T TA S T I N G R O O M 1875 Cable St. | 858.715.3998 www.Kilowatt.beer 4 . M I K E H E S S TA S T I N G R O O M 4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com 5 . T H E LO M A C L U B G O L F C O U R S E 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com

F| MISSION VALLEY/ CLAIREMONT BEER BARS + R E S TA U R A N T S

1 . B A L B O A ’ S TA P H O U S E 4421 Genesee Ave. | 858.277.8226 www.facebook.com/ BalboasTapHouse 2 . C O M M O N T H E O RY P U B L I C H O U S E 4805 Convoy St. | 619.495.3689 www.CommonTheor ySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. DUMPLING INN & SHANGHAI S A LO O N 4625 Convoy 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 Convoy St. | 858.715.1745 www.OBriensPub.net 8 . PA C I F I C T I M E 5277 Linda Vista Rd. | 619.260.8446 www.PacificTimeSD.com 9 . P O S E I D O N P R OJ E C T 4126 Napier St. | 619.230.5334 www.PoseidonSD.com 1 0 . P O S T C A R D S B I S T R O AT T H E H A N D L E RY H O T E L 950 Hotel Circle Nor th | 619.298.0511 www.SD.Handler y.com 11. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 12. SPICE & SOUL 4033 Avi Dr. | 858.291.8480 www.SpiceNSoul.com 13. 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. DIANE LIQUOR 4696 Clairemont Mesa Blvd. 858.483.1722 3. JIMBO’S LIQUOR 4411 Genesee Ave. | 858.278.6440 www.Facebook.com/Jimbos.Liquor 4. KEG N BOTTLE 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 5 . M E S A L I Q U O R & W I N E C O. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

BREW PUBS

1. GORDON BIERSCH 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2 . O G G I ’ S P I Z Z A A N D B R E W I N G C O. 2245 Fenton Pkw y. 101 | 619.640.1072 www.MissionValley.Oggis.com 3 . S A N D I E G O B R E W I N G C O M PA N Y 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

BREWERIES

1 . B A L L A ST P O I N T/ H O M E B R E W M A RT 5401 Linda Vista Rd. 406 619.295.2337 www.HomeBrewMar t.com

2 . B E N C H M A R K B R E W I N G C O. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. CIRCLE 9 BREWING 7292 Oppor tunity Rd. Ste. C | 858.634.2537 www.Circle9Brewing.com 4 . CO R O N A D O B R E W I N G CO. ( K N OX V I L L E ) 1205 Knoxville www.CoronadoBrewingCompany.com 5 . C O U N C I L B R E W I N G C O M PA N Y 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 6. DEFT BREWING 5328 Banks St. | 858.999.5728 www.Def tBrewing.com 7 . G R O U N D SW E L L B R E W I N G CO M PA N Y 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 8 . H E L M ’ S B R E W I N G CO. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 9 . K E N S I N G T O N B R E W I N G C O M PA N Y 5839 Mission Gorge Rd. Ste. E 619.948.8705 www.KensingtonBrewCo.com 1 0 . K I LOWAT T B R E W I N G 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilowatt.beer 11. QUANTUM BREWING 5375 Kearny Villa Rd. #116 www.QuantumBeer.com 1 2 . S O C I E T E B R E W I N G CO M PA N Y 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewing.com

H O M E B R E W S U P P LY 1 . H O M E B R E W M A RT/ B A L L A ST P O I N T 5401 Linda Vista Rd. 406 619.232.6367 www.HomeBrewMar t.com

OTHER

1. CITIZEN BREWERS 5837 Mission Gorge Rd. Ste. A 760.587.7989 www.CitizenBrewers.com 2 . R I V E R WA L K G O L F C O U R S E 1150 Fashion Valley Rd. | 619.296.4653 www.RiverWalkGC.com

G| SORRENTO VALLEY/ MIRA MESA/MIRAMAR BEER BARS + R E S TA U R A N T S

1. BEST PIZZA & BREW 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com 2. BRUSKI HOUSE BURGERS & BEER 9844 Hiber t St. Ste. G10 858.530.2739 www.BruskiHouse.com 3 . WO O DY ’ S B U R G E R S 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 . S A N D I E G O W I N E C O. 7080 Miramar Rd. Ste. 100 | 858.586.9463 www.SanDiegoWineCo.com

BREW PUBS

1 . C A L L A H A N ’ S P U B & B R E W E RY 8111 Mira Mesa Blvd. | 858.578.7892 www.CallahansPub.com 2 . K A R L ST RA U S S B R E W I N G CO. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com

BREWERIES

1 . 2 K I D S B R E W I N G C O. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2 . 3 2 N O RT H B R E W I N G C O. 8655 Production Ave. | 619.363.2622 www.32Nor thBrew.com 3 . A L E S M I T H B R E W I N G C O M PA N Y 9990 AleSmith Ct. | 858.549.9888 www.AleSmith.com 4 . A M P L I F I E D A L E WO R K S 9030 Kenamar Dr. #309 www.AmplifiedAles.com 5 . B A L L A ST P O I N T B R E W I N G & S P I R I T S M I RA M A R 9045 Carroll Way | 858.695.2739 www.BallastPoint.com

WESTCOASTERSD.COM

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1 . B E E R O N T H E WA L L 3310 Via De La Valle | 760.722.2337 www.BeerOnTheWall.com 2 . PA P P Y ’ S M A R K E T 601 N. Cleveland St. | 760.722.0043 3 . P I Z Z A P O RT B O T T L E S H O P 573 Carlsbad Village Dr. 760.720.7007 www.PizzaPor t.com/ Locations / Bottle-Shop 4 . S T O N E C O M PA N Y S T O R E OCEANSIDE 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com

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1. 83 DEGREES 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. BOARD & BREW 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3 . D A N I P ’ S C O R K & TA P 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4 . F LY I N G P I G P U B & K I T C H E N 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com 5. GREEN DRAGON TAVERN AND MUSEUM 6115 Paseo Del Nor te | 760.918.2421 www.GreenDragonTavernCA.com 6 . LO C A L TA P H O U S E O C E A N S I D E 308 S Coast Hw y. | 760.547.1469 www.LocalTapHouse.com 7 . P C H S P O RT S B A R & G R I L L 1835 S Coast Hw y. | 760.721.3955 www.PCHSpor tsBarAndGrill.com

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1 . “ AT E A S E AT B A R R E L H A R B O R ” TA S T I N G R O O M 8990 Miramar Rd. #150 | 858.877.0722 www.BarrelHarborBrewing.com 2 . L E G A C Y B R E W I N G TA P R O O M 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 3 . M A L A H AT S P I R I T S 8706 Production Ave. | 858.999.2326 www.MalahatSpirits.com 4. WHITE LABS 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

PACIFIC BEACH

8 . S U R F S I D E TA P R O O M 507 N. Coast Hw y. | 760.740.5449 www.SurfsideTapRoom.com 9 . TA P T H AT TA S T I N G R O O M 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 1 0 . T H E C O M PA S S 300 Carlsbad Village Dr. 760.434.1900 www.Facebook.com/TheCompassCarlsbad 1 1 . T H E P R I VAT E E R 1706 S Coast Hw y. | 760.453.2500 www.ThePrivateerCoalFirePizza.com

BEER BARS + R E S TA U R A N T S

OTHER

FANU

5

7

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

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

H O M E B R E W S U P P LY

14. MIKKELLER BREWING SAN DIEGO 9366 Cabot Dr. | 858.353.7174 www.Mikkeller.DK 1 5 . N E W E N G L I S H B R E W I N G CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 16. O’SULLIVAN BROS. BREWING 9879 Hiber t St. | 858.577.0350 www.OSullivan-Brothers.com 17. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org 1 8 . P R O T E C T O R B R E W E RY 8680 Miralani Dr #128 | 858.757.9160 www.ProtectorBrewer y.com 1 9 . R E C K L E S S B R E W I N G C O M PA N Y 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 2 0 . R O U G H D R A F T B R E W I N G C O. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraf tBrew.com 2 1 . S A I N T A R C H E R B R E W I N G C O. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewer y.com 2 2 . T H U N D E R H AW K A L E M E N T S 8675 Miralani Dr. Ste. 100 | 858.653.5896 www.ThunderhawkBeer.com

SU

6 . B A L L A ST P O I N T B R E W I N G AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com 7. DIVISION 23 BREWING 7408 Trade St. | 858.752.1924 www.Division23Brewing.com 8 . D U C K F O O T B R E W I N G CO M PA N Y 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com 9. GREEN FLASH BREWING CO M PA N Y 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 10. INTERGALACTIC BREWING C O M PA N Y 9835 Carroll Ctr. Rd. | 858.750.0601 www.Intergalact icBrew.com 11. LITTLE MISS BREWING 7949 Stromesa Ct. Ste. Y www.Facebook.com/ LittleMissBrewing 1 2 . LO N G S H I P B R E W E RY 10320 Camino Santa Fe Ste. C 858.246.7875 www.LongshipBrewer y.com 13. MIKE HESS BREWING (MIRAMAR) 7955 Silver ton Ave. Ste 1201 619.887.6453 www.HessBrewing.com

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5. TEXAS WINE & SPIRITS 945 Carlsbad Village Dr. | 760.729.1836 www.TexasLiquorShop.com

BREW PUBS

1 . B R E A KWAT E R B R E W I N G C O M PA N Y 101 N Coast Hw y. Ste C140 760.433.6064 www.BreakwaterBrewingCompany.com 2 . K A R L ST RA U S S B R E W I N G CO. 5801 Armada Dr. | 760.431.2739 www.KarlStrauss.com 3 . P I Z Z A P O RT C A R L S B A D 571 Carlsbad Village Dr. 760.720.7007 | www.PizzaPor t.com 4. URGE OCEANSIDE / MASON ALE WO R K S 2002 S. Coast Hw y | 760.429.7424 www.UrgeGastropub.com

BREWERIES

1 . A R C A N A B R E W I N G C O. 5621 Palmer Way www.ArcanaBrewing.com 2 . B A G B Y B E E R C O M PA N Y 601 S. Coast Hw y. | 760.270.9075 www.BagbyBeer.com 3 . B U R G E O N B E E R C O M PA N Y 6350 Yarrow Dr. Ste C | 760.814.2548 www.BurgeonBeer.com 4 . C U LV E R B E E R C O. 2719 Loker Ave West Ste. D 760.814.2355 www.CulverBeer.com 5 . L E G A C Y B R E W I N G C O M PA N Y 363 Airpor t Rd. | 760.705.3221 www.LegacyBrewingCo.com 6. MIDNIGHT JACK BREWING 3801 Oceanic Dr. Ste 101 | 760 . 637 . 9679 www.MidnightJackBrewing.com 7 . O C E A N S I D E A L E WO R K S 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 8. OCEANSIDE BREWING COMPANY 314 Via Del Nor te www.OceansideBrewingCo.com 9 . O N -T H E -T R A C K S B R E W E RY 5674 El Camino Real Ste G www.OT TBrew.com 1 0 . R O U L E U R B R E W I N G C O M PA N Y 5840 El Camino Real Ste 101 442.244.511 www.RouleurBrewing.com 11. WISEGUY BREWING 5480 El Camino Real Ste 100 760.814.2270 www.WiseguyBrewing.com

H O M E B R E W S U P P LY

1. CARLSBAD BREW SUPPLIES A.K.A. G U A D A L U P E B R E W E RY 5674 El Camino Real Ste D 858.751.4BRU www.CarlsbadBrewSupply.com 2. HYDROBREW 1319 S Coast Hw y. | 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 + R E S TA U R A N T S

1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.3 34 .53 53 | www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraf tKitchen.com 3 . D OW N T OW N C A F E 182 E Main St. | 619.440.5687 www.DowntownCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 6 . M A I N TA P TAV E R N 518 E Main St. | 619.749.6333 www.MainTapTavern.com 7 . O G G I ’ S P I Z Z A A N D B R E W I N G C O. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com 8 . P R E S S B OX S P O RT S LO U N G E 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSpor tsLounge.com 9 . U R B N S T. 110 S Magnolia 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.Beverages4LessInc.com 3. FLETCHER HILLS BOTTLE SHOP 2447 Fletcher Pkw y | 619.469.8410 www.FletcherHillsBottleShop.com 4 . G A R D E N FA R M S M A R K E T 12580 Lakeshore Dr. | 619.334.5550 5. HELIX LIQUOR 444 West Chase Ave. | 619.444.0226 6 . S TA R M A R K E T 10502 Mission Gorge Rd. Ste. 110 619.334.2831 www.instagram.com/ StarMarketSantee 7 . VA L L E Y FA R M M A R K E T 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com 8 . W I N DY C I T Y L I Q U O R 701 Broadway | 619.588.8404 www.WindyCityLiquor.com

BREWERIES

1 . B N S B R E W I N G & D I ST I L L I N G 10960 Whelands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. BURNING BEARD BREWING 785 Vernon Way | 619.456.9185 burningbeardbrewing.com 3. GROUNDSWELL BREWING COMPANY 10151 Prospect Ave. | 619.795.2337 www.GroundswellBrew.com 4. FINEST MADE ALES 9962 Prospect Ave. | 619.334.2222 www.FinestMade.com 5 . PA C I F I C I S L A N D E R B E E R C O. 8665 Argent St. | 619.270.7777 www.Facebook.com/ PacificIslanderBrewing

H O M E B R E W S U P P LY 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 + R E S TA U R A N T S

1. BURGER BENCH 237 E. Grand Ave. | 760.294.2001 www.BurgerBench.com 2 . C H U R C H I L L’ S P U B A N D G R I L L E 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us 3. FIREHOUSE QUE AND BREW 1019 S. Main Ave. | 760.645.3729 4 . I N L A N D TAV E R N 1001 W San Marcos Blvd. | 760.744.8782 www.InlandTavern.com 5. MIKE’S BBQ 1356 W Valley Pkw y. | 760.746.4444 www.MikesBBQ.us 6 . N O RT H C O U N T Y W I N E C O M PA N Y 1099 W. San Marcos Blvd. 760.653.9032 www.Nor thCountyWineCompany.com 7. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 8 . S L AT E R ’ S 5 0 / 5 0 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 9 . S T O N E B R E W I N G WO R L D B I S T R O & GARDENS 1999 Citracado Pkw y. | 760.471.4999 www.StoneWorldBistro.com 10. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 1 1 . T H E B E L LOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.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 . L A V I S TA L I Q U O R 993 S. Santa Fe Ave. | 760.758.8900 3 . V I S TA W I N E & S P I R I T S 755 Shadowridge Dr. | 760.727.2017

BREW PUBS

1 . B A C K S T R E E T B R E W E RY LAMPPOST PIZZA 15 Main St. | 760.407.7600 www.LamppostPizza.com/ Backstreet 2 . B E LC H I N G B E AV E R TAV E R N & G R I L L 302 East Broadway | 760.295.8599 www.BelchingBeaver.com/ Beav-Tavern 3. PLAN 9 ALEHOUSE 155 E Grand Ave. | 760.489.8817 www.Plan9Alehouse.com 4 . P R O H I B I T I O N B R E W I N G C O. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 5. S AN M ARCOS 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 CO M PA N Y/ 7 NIONS 2330 La Mirada Dr. Ste 300 760.598.7720 www.A ztecBrewer y.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3 . B AT T L E M A G E B R E W I N G C O M PA N Y 2870 Scott St. #102 www.BattlemageBrewing.com 4 . B E LC H I N G B E AV E R B R E W E RY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 5 . B O O Z E B R O T H E R S B R E W E RY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewer y.com 6. DOS DESPERADOS 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 7 . FA L L B R O O K B R E W I N G C O. 136 N Main Ave. www.FallbrookBrewing.com 8. INDIAN JOE BREWING 2123 Industrial Ct. | 760.295.3945 www.IndianJoeBrewing.com 9 . I R O N F I S T B R E W I N G C O. 1305 Hot Springs Wy. Ste 101 | 760.216.6500 www.IronFistBrewing.com 1 0 . J A C K E D U P B R E W E RY 800 W Grand Avenue | 760.300.0633 www.JackedUpBrewer y.com 1 1 . K U R A C A L I S A K É & B E E R B R E W E RY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 1 2 . L AT I T U D E 3 3 B R E W I N G C O M PA N Y 1430 Vantage Ct. Ste 104 760.913.7333 | www.Latitude33Brew.com 1 3 . M O T H E R E A RT H B R E W C O. 2055 Thibodo Road (Vista, CA 92081) 760.599.4225 www.MotherEar thBrewCo.com 1 4 . O F F B E AT B R E W I N G C O M PA N Y 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 15. PORT BREWING/THE LOST ABBEY 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 16. RIP CURRENT BREWING 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 1 7 . S P E C H O P S B R E W I N G C O M PA N Y 1280 Activity Dr. | www.SpecHops.com 1 8 . S R 7 6 B E E R WO R K S 777 Harrah’s Rincon Way | 760.751.3100 www.SR76Beer works.com 1 9 . S T O N E B R E W I N G C O. 1999 Citracado Pkw y. | 760.471.4999 www.StoneBrew.com 2 0 . S T U M B L E F O O T B R E W I N G C O. 1784 La Costa Meadows Dr. www.Stumblefoot.com 21. TOP SHELF WINE & SPIRITS 630 Nordahl Rd. Ste C | 760.432.6600 2 2 . T O O L B OX B R E W I N G 1495 Poinsettia Ave. #148 | 760.598.1477 www.ToolboxBrewing.com 23. URGE COMMON HOUSE (MASON A L E WO R K S ) 255 Redel Rd. | 760.798.8822 www.UrgeGastropub.com 2 4 . WAV E L E N G T H B R E W I N G C O M PA N Y 236 Main St. | 760.820.9283 www.WavelengthBrewCo.com 25. WILD BARREL BREWING 692 Rancheros Dr. | 760.593.4785 www.WildBarrelBrewing.com

H O M E B R E W S U P P LY

1 . B E A R R O O T S B R E W S U P P LY 1213 S. Santa Fe Ave. | 760.726.4204 www.BRBrewCo.com 2. MOTHER EARTH RETAIL STORE 204 Main St. | 760.599.4225 www.MotherEar thBrewCo.com 3 . S M O K I N B E AV E R 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com

OTHER

K | P O WAY/ RANCHO BERNARDO BEER BARS + R E S TA U R A N T S

1. BT'S BBQ 7845 Highlands Village Pl. 858.484.3952 | www.BTs-BBQSD.com 2 . B R O T H E R ’ S P R OV I S I O N S 16451 Bernardo Ctr. Dr. | 855.850.2767 www.BrosProvisions.com 3 . C O M PA N Y P U B A N D K I T C H E N 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 4. PHILEAS FOGG’S 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 5 . S A N C T U A RY LO U N G E 12090 Scripps Summit Dr. 858.530.3039 www.Sanctuar y-SD.com 6 . U R G E A M E R I C A N G A ST R O P U B 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.com 7 . YA N N I ’ S B A R & G R I L L 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 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. DON’S LIQUOR 13337 Poway Rd. | 858.748.7500 4 . P I C C A D I L LY M A R K E T P L A C E 14149 Twin Peaks Rd. | 858.748.2855 5 . P W M A RT 12906 Pomerado Rd. | 858.748.7693 6. EXPRESS LIQUOR & MARKET 14168 Poway Rd. | 858.486.5552

BREW PUBS

1. CORK & CRAFT / ABNORMAL 16990 Via Tazon | 858.618.2463 www.TheCorkandCraf t.com 2 . K A R L ST RA U S S B R E W I N G CO. 10448 Reser ve Dr. | 858.376.2739 www.KarlStrauss.com 3. OGGI’S PIZ Z A 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 . S E C O N D C H A N C E B E E R C O. 15378 Avenue of Science #222 www.SecondChanceBeer.com

L | S O U T H B AY BEER BARS + R E S TA U R A N T S 1. BAR SIN NOMBRE 253 3rd Ave. #100. | 855.237.8392 www.Facebook.com/ BarSinNombreCV 2 . CO R O N A D O I M P E R I A L B E AC H 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompany.com 3. IB PUBLIC HOUSE 995 Palm Ave | 619.488.2507 www.IBPublicHouse.com 4. LA BELLA PIZZA 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 5. MACHETE BEER HOUSE 2325 Highland Ave. www.facebook.com/ MacheteBeerHouse 6 . M A N H AT TA N B A R 400 Broadway | 619.422.6641 www.Manhattan91910.com 7. OGGI’S PIZ Z A AND BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 8 . T H E C A N YO N S P O RT S P U B & G R I L L 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com 9 . T H I R D AV E N U E A L E H O U S E 319 Third Ave. www.ThirdAvenueAlehouse.com

BOTTLE SHOPS

1 . B R A N DY W I N E L I Q U O R 1655 Brandywine Ave. | 619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 3 . S O U T H B AY L I Q U O R 1355 Broadway | 619.422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619.409.7630 www.Henr ysMarkets.com 5. SUNSET MARKET 985 Broadway | 619.422.2001

BREWERIES

1 . A LTA B R E W I N G C O M PA N Y 619.795.7300 | 1983 Julian Ave. www.AltaBrewing.com 1 . B AY B R I D G E B R E W I N G 688 Mars 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 . C H U L A V I S TA B R E W E RY 294 3rd Ave. | 888.661.6964 www.ChulaVistaBrewer y.net 4. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com 5. THR3E PUNK ALES 259 3rd Ave. | 619.841.7148 www.3PunkAles.com

H O M E B R E W S U P P LY 1. EMBARCADERO BREWING A N D S U P P LY 340 W 26th St. Ste. D | 619.336.1856 www.EmbarcaderoBrewing.com 2. SOCAL BREW SHOP 301 W. 28th St. | 619.336.1856 www.SoCalBrewShop.com

M| COLLEGE/LA MESA BEER BARS + R E S TA U R A N T S

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 9 . T H E V I N E C O T TA G E 6062 Lake Murray Blvd. 619.465.0138 www.TheVineCottage.com 10. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 1 1 . WO O D S T O C K ’ S P I Z Z A 6145 El Cajon Blvd. | 619.265.0999 www.WoodstocksSD.com

BOTTLE SHOPS

1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www.KegNBottle.com 2. KEG N BOTTLE 1827 Lemon Grove Ave. | 619.463.7172 www.KegNBottle.com 3. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 4 . PA L M S P R I N G S L I Q U O R 4301 Palm Ave. | 619.698.6887 Find us on Facebook!

BREWERIES

1 . B O LT B R E W E RY 8179 Center St. | 619.303.7837 www.BoltBrewer y.com 2 . H E L I X B R E W I N G C O. 8101 Commercial St. | 619.741.8447 www.DrinkHelix.com

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

WESTCOASTERSD.COM

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N | E N C I N I TA S / DEL MAR

P| MISSION HILLS/ HILLCREST

BEER BARS + R E S TA U R A N T S

BEER BARS + R E S TA U R A N T S

1 . B E S TA WA N P I Z Z A H O U S E 148 Aberdeen Dr. | 760.753.6707 www.TheBestaWanPizza.com 2. BIER GARDEN 641 S. Coast Hw y. | 760.632.2437 3 . B O T T L E C RA F T 437 S. Highway 101 | 858.353.7174 www.Bottlecraf tBeer.com 4. CHIEF’S BURGERS & BREW 124 Lomas Sante Fe Dr. | 858.755.2599 www.ChiefsBurgers.com 5. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 6 . E N C I N I TA S A L E H O U S E 1044 S Coast Hw y 101 | 760.943.7180 www.EncinitasAleHouse.com 7 . L U M B E RYA R D TAV E R N & G R I L L 967 S Coast Hw y 101 | 760.479.1657 www.Lumber yardTavernAndGrill.com 8 . O G G I ’ S P I Z Z A A N D B R E W I N G C O. 12840 Carmel Countr y Rd. | 858.481.7883 www.DelMar.Oggis.com 9 . O G G I ’ S P I Z Z A A N D B R E W I N G C O. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 1 0 . PA N D O R A ’ S P I Z Z A . 828 N. Coast Hw y | 760.230.2323 www.PandorasPizzaPie.com 11. PRIORITY PUBLIC HOUSE 576 N. Coast Hw y 101 | 760.230.1999 www.PriorityPublicHouse.com 1 2 . S TA D I U M S P O RT S B A R & R E S TA U R A N T 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 1 3 . S U B L I M E TAV E R N 3790 Via de la Valle | 858.259.9100 www.SublimeTavern.com 1 4 . TA S T I N G R O O M D E L M A R 1435 Camino Del Mar Suite D | 858.461.0124 www.TastingRoomDelMar.com 1 5 . T H E B R E W E R S TA P R O O M 1456 Encinitas Blvd. info@thebrewerstaproom.com www.TheBrewersTapRoom.com 16. THE CRAFTSMAN NEW A M E R I C A N TAV E R N 267 N. El Camino Real | 760.452.2000 www.Craf tsmanTavern.com 17. THE REGAL SEAGULL 996 N Coast Hw y. 101 | 760.479.2337 www.RegalSeagull.com 1 8 . U N I O N K I T C H E N & TA P 1108 S Coast Hw y. 101 | 760.230.2337 www.LocalUnion101.com

BOTTLE SHOPS

1 . FA R R B E T T E R S P I R I T S 398 N. El Camino Real | 760.753.7137 2 . R OYA L L I Q U O R 1496 N Coast Hw y. 101 | 760.753.4534

BREW PUBS

1 . P I Z Z A P O RT S O L A N A B E A C H 135 N Hw y. 101 | 858.481.7332 www.PizzaPor t.com/ Locations/ Solana-Beach

BREWERIES

1 . C U LT U R E B R E W I N G CO. 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com 2. VIEWPOINT BREWING 2201 San Dieguito Dr. | 858.205.9835 www.ViewpointB rewing.com

O| CORONADO BEER BARS + R E S TA U R A N T S

1 . L E R OY ’ S K I T C H E N & LO U N G E 1015 Orange Ave. | 619.437.6087 www.LeroysLuck yLounge.com 2 . L I T T L E P I G G Y ’ S B A R- B - Q 1201 First St. | 619.522.0217 www.NadoLife.com/ LilPiggys 3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/ VillagePizzeria

BOTTLE SHOPS

1 . PA R K P L A C E L I Q U O R 1000 Park Place | 619.435.0116

BREW PUBS

1 . CO R O N A D O B R E W I N G CO. 170 Orange Ave. | 619.437.4452 www.CoronadoBrewingCompany.com

1 . B R O O K LY N G I R L E E RY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEer y.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3 . S A LT & C L E AV E R 3805 5th Ave. | 619.756.6677 www.EnjoySausage.com 4 . S A N D I E G O B R E W P R OJ E C T 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.EatSpit z.com 7 . TA B L E T O P C O M M O N S 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8 . T H E PAT I O O N G O L D F I N C H 1263 University Ave. | 619.487.1382 www.ThePioOnGoldfinch.com 9. THE REGAL BEAGLE 4020 Goldfinch St. | 619.501.5090 www.RegalBeagleSD.com 10. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTavern.com

BOTTLE SHOPS

1 . W H O L E F O O D S H I L LC R E S T 711 University Ave. | 619.294.2800 www.WholeFoodsMarket.com

BREW PUBS

1 . H I L LC R E ST B R E W I N G CO M PA N Y 1458 University Ave. | 619.269.4323 www.HillcrestBrewingCompany.com

BREWERIES

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

Q| ALPINE BEER BARS + R E S TA U R A N T S

1 . A L P I N E B E E R C O. P U B 1347 Tavern Rd. | 619.445.2337

BREWERIES

1 . A L P I N E B E E R C O M PA N Y 2351 Alpine Blvd. | 619.445.2337 www.AlpineBeerCo.com

BOTTLE SHOPS

1. BARONS MARKET 1347 Tavern Rd. | 619.445.5600 www.BaronsMarket.com

R| RAMONA BREWERIES

1. CHUCKALEK INDEPENDENT BREWERS 2330 Main St. Ste. C | 513.465.9768 www.ChuckAlek.com 2 . S M O K I N G C A N N O N B R E W E RY 780 Main St. | 760.407.7557 www.SmokingCannonBrewer y.com

S| JULIAN BREWERIES

1 . N I C K E L B E E R C O M PA N Y 1485 Hollow Glen Rd. | 760.765.2337 www.NickelBeerCo.com


Come see what’s brewing. 15 rotating, seasonal beers always on tap Mission Brewery • 1441 L Street • Downtown


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West Coaster December 2017-January 2018  

West Coaster December 2017-January 2018