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february 2013 | serving america’s finest beer county | san Diego

The PhoTo Issue!

PhoTo sPreads InsIde: european Beer Tours hess Brewing, north Park sierra nevada Beer Camp sd history Center exhibit

Plus + 13 To Watch In 2013 Matters of Malt, Part 2 Local Beer on Instagram and more!

Vol. 3 No. 3

Free Copy


Lagunitas’ “Around the World” flight. Make sure you have a designated driver.

Happy California Craft Beer Month! In early 2012 the California State Senate passed SCR 66 with a 36-0 vote, declaring every February Craft Beer Month in California. Check out some of the state’s stats on page 6, or visit californiacraftbeer.com. View pictures of our “must-hit” California beer spots on page 27. Make sure to browse some Sierra Nevada Beer Camp shots on pages 32 and 33. And, most importantly, drink beer brewed in California this month. If you can swing it, head up north for San Francisco Beer Week, February 8 - 17 (sfbeerweek.org). Salud,

Ryan Lamb Executive Editor West Coaster

West Coaster, THE PUBLICATION Founders ryan lamb mike shess Publisher mike shess mike@westcoastersd.com Executive Editor ryan lamb ryan@westcoastersd.com Art Director brittany everett brittany@westcoastersd.com Media Consultant tom shess thomas.shess@gmail.com Staff Writers sam tierney sam@westcoastersd.com jeff hammett jeff@westcoastersd.com brandon hernández brandon@westcoastersd.com ryan resChan ryan.reschan@westcoastersd.com Contributors niCkie peña kristina yamamoto travis hudson

West Coaster, THE wEBsITE Web Manager mike shess Web Editor ryan lamb Web Master josh everett West Coaster is published monthly by West Coaster Publishing Co., and distributed free at key locations throughout Greater San Diego. For complete distribution list - westcoastersd.com/distribution. Email us if you wish to be a distribution location.

FEEDBACK: Send letters to the Editor to ryan@westcoastersd.com Letters may be edited for space. Anonymous letters are published at the discretion of the Editor.

© 2013 West Coaster Publishing Co. All rights reserved.

“No beer was wasted in the making of this publication.”




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

PLATEs & PINTs Brandon Hernández is a native San Diegan proud to be contributing to a publication that serves a positive purpose for his hometown and its beer loving inhabitants. In addition to his on-staff work for West Coaster, he is responsible for communications for local craft beer producer Stone Brewing Company; an editor for Zagat; the San Diego correspondent for Celebrator Beer News; and contributes articles on beer, food, restaurants and other such killer topics to national publications including The Beer Connoisseur, Beer West, Beer Magazine, Imbibe and Wine Enthusiast as well as local outlets including San Diego Magazine, The San Diego Reader, Edible San Diego, Pacific San Diego, Ranch & Coast and U-T San Diego.


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


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

TABLE OF CONTENTs 10 20-22 28 30-31


Beer and Now A look back at 2012 and a peek forward at 2013 Plates & Pints Two local cookbooks offer readers varied content The Carboy Chronicles New hop varietals give homebrewers plenty of options Into the Brew An in-depth look at the world of malt, part 2

FeATUreD CoNTrIBUTor 26 12

Travis Hudson Retail Pointers: Never Be Left with an Empty Glass


Instagram’s beer-y side Checking out who to follow on the photo-sharing app


Movement @ Hess Brewing, North Park Ambitious brewery project sees equipment arrive


Reader-submitted beer photos Gander at a wide range of great pictures

27 32-33


Must-hit CA beer spots So much beer, so little time: 5 places worth a visit Sierra Nevada Beer Camp Brandon Hernández shares his shots from November’s trip

pLUS +

Brews in the News An exciting start to the craft beer world’s new year


Who to Watch in 2013 Our 13 in ‘13, plus a recap of the 12 in ‘12


Making History in Balboa Park Screenshots of the San Diego History Center’s big project


Hops Rule! West Coaster beer expert reviews a new book on hops


Glossary: C Beer terms from the innovators at CraftBeer.com, plus local breweries


Belgian Bill’s European Tour A photo spread of Hernández’ trip with locals to England/Belgium


Craft Beer Directory & Map Add your location by e-mailing directory@westcoastersd.com

on the cover:

1st Place in our Photo Contest, this photo is from ©Tyler Graham courtesy Stone Brewing Co. Pictured is the first run of Stone Enjoy By IPA on the bottling line.


Courses starting in July of this year will kick off the new brewing program for UC San Diego Extension, the professional education and public service division of UC San Diego. “The combination of craft, technology and entrepreneurship makes this a great fit for us,” said Peter Thomas, Associate Director for Arts, Humanities, Languages and Digital Arts at UC San Diego Extension. “We’re designing a program which is flexible, but at the same time rigorous — and very practical.” This program further builds on the strong connection between UC San Diego and the local brewing industry. Chris White, President and Co-Founder of San Diego’s White Labs, one of the leading yeast providers to breweries throughout the U.S., received his Ph.D. from UC San Diego. Yuseff Cherney, Head Brewer and Co-Founder of local brewery Ballast Point, is himself a graduate of UC San Diego and has been teaching brewing for several years at the (now closed) Crafts Center at UC San Diego, where White was one of his first students. Both White and Cherney are on the Advisory Board for the developing program, and Cherney will teach its introductory course. Three information sessions are being hosted in the coming months: April 11, June 6 and August 8. Visit extension.ucsb.edu/ brewing or call 858-534-9999 to register.


According to a blog post by Director of the Brewers Association Paul Gatza, 387 breweries opened in 2012, more than one per day. The Denver-based association tallies all the operating U.S. breweries, Brewers Association members, and breweries-inplanning on the last day of each month, and December 31, 2012’s total came in at 2,336 up-and-running breweries — up from 1,949 last year. Breweries-in-planning numbers

8 | February 2013


are also rising, from 582 last year to 995 this year. See the rest of Gatza’s figures at brewersassociation.org/pages/community/ ba-blog


Last year the California State Senate voted unanimously to pass SCR 66, a resolution introduced by Senator Corbett to declare February as “California Craft Beer Month.” Beer in our great state is booming, with California breweries producing more craft beer than any other state (2.2+ million barrels in 2011), and 12 of the top 50 largest craft breweries by volume in the United States calling CA home. The industry also employs 22,000 Californians accounting for well over $500 million in wages. For more stats on California’s bustling beer culture, visit californiacraftbeer.com/beer-stats


West Coaster’s popular online weekly interview with local industry members is back, with Butchers Brewing Sales Manager Frank Green III and Port Brewing/ The Lost Abbey Director of Production and Quality Assurance Gwen Conley the latest to be featured in January. Coming up for February: Stone Brewing World Bistro & Gardens Bar Manager Padraic “Paddy” Lenehan, Pizza Port Event Manager Melanie Pierce, Sessions Public Owner Abel Kaase and TapRoom Owners Kevin and Kyle Conover.

Not all is going to plan for Alpine Beer Company’s expansion. In midJanuary a 1500-pound, 1,000-gallon brite tank was stolen from the company’s under-development lot on Tavern Road and Taberna Vista Way. Also stolen was a U-Haul trailer parked across the street; the trailer was presumably used in the theft. Readers are encouraged to contact the San Diego County Sheriff’s Department with any information at 858-565-5200. Woe to the souls who impede the flow of Alpine’s beer.


Getting back to their roots, Mira Mesabased Green Flash will release a hop-centric, draft-only beer every other month in 2013. February’s offering will be a Black IPA; April = Imperial Red Rye IPA; June = Citra Session IPA; August = Cedar Plank Pale Ale; October = Symposium IPA; December = Double Columbus IPA.

gREg koCH NaMED “2012 MoST aDMIRED CEo”

At a ceremony hosted by the San Diego Business Journal on December 6, Stone Brewing Co. CEO and Co-Founder Greg Koch was named “2012 Most Admired CEO” among San Diego County’s privately held large companies. Koch was one of nine CEOs chosen from 106 finalists based on contributions made to their companies and the community, with emphasis on innovation, leadership and financial growth. The independent panel of judges included Mike Barone, President and CEO at Intercare Insurance Solutions; Ruben Barrales, President and CEO at the San Diego Regional Chamber of Commerce; Reid Carr, President at Red Door Interactive; Ronne Froman, Chairman of the Board of Directors of the Monarch School; John Morrell, Chairman and Managing Partner at Higgs Fletcher & Mack, LLP; and Jim Wening, President at JP Morgan Chase.


Your FrIendlY neIghBorhood BrewerY

Hillcrest Brewing is a great example of a true neighborhood establishment

What does 2013 hold for San Diego’s beer culture?


012 was a big year for craft beer in this town: San Diego hosted the Craft Brewers Conference and World Beer Cup in May, which saw local breweries take home 16 medals; bars, restaurants and liquor stores around San Diego continued to focus more and more on craft beer; numerous local breweries expanded their brewing capacities; and by my count eighteen new breweries opened in the county. With two more that have opened since 2013 began, the current count of breweries in San Diego is up to 63 (including companies like Ballast Point, Coronado, Karl Strauss, Pizza Port and Rock Bottom which all have multiple spots). I’ll admit, I haven’t been able to sample beers from all eighteen new breweries that opened in 2012, but as one might expect, some are already making great beers, while others have some work to do if they want to stand out amongst their peers. So what does 2013 hold in terms of new breweries here in San Diego? As I pondered this, I thought that there was no way there could be as many breweries opening in 2013 as opened in 2012, but after a quick count I realized I was wrong. Very wrong. By West Coaster’s tally there are 32 brew-

10 | February 2013

By JEFF HAMMETT eries in San Diego County in the planning stages at time of press, many of which are entirely new breweries and not expansions of existing companies. I feel the rapid growth of new breweries will have to slow at some point, but it looks like we’re not quite there yet. If every brewery currently in-planning opens, that will put the countywide at 95. And while I would love if San Diego could support that many brewers, I fear there is only so much shelf space available in the coolers at bottle shops and an even more finite amount of tap space at bars and restaurants. This time next year we may be discussing how San Diego has hit the peak in terms of the number of breweries that can be sustained in the county, but it doesn’t look like we’re there yet. So let’s take a look at some of the newcomers, and one important trend among them. 2012 saw the opening of some great breweries in San Diego, but one thing that stands out to me is the location of many of those breweries. Places like Thorn St. Brewery, Hillcrest Brewing Company and Amplified Ale Works aren’t located in outof-the-way business parks and industrial areas; they’re in neighborhoods where lots of people live. Now, don’t get me wrong,

there’s nothing wrong with the great breweries that do exist in those business parks; I often stop at those located in the burgeoning Miramar area for a growler fill on my way home from work, but being able to have a few beers in the neighborhood is a pretty great thing. Just a few years ago it would’ve been hard to find a local brewery in a true residential neighborhood. There were a couple, but most were off the clearly beaten path. And while we’re still a long way away from every neighborhood having its own brewery, many on the in-planning list won’t be located on the outskirts of town, but rather they’ll be closer to residential neighborhoods and touristy areas. A quick look at the list shows breweries hoping to open in Little Italy, Downtown, North Park, Golden Hill, Point Loma, Del Cerro, Midtown, Downtown Escondido, Oceanside and Julian. If all the planned spots do open in 2013, San Diego will further its argument as the best beer city in the country. And as more and more pop up in walkable/bikeable neighborhoods, we’ll have plenty of great beer-making destinations to accompany our local bars and restaurants.

#beerporn Who to follow for great beer pictures daily

Featured Profile: Pizza Port (@pizzaport)


nstagram, the popular photo-sharing application bought for $1 billion by Facebook last year, isn’t just for teenagers with cute cats. Despite some privacy concerns, Californian beer businesses use it every day to help spread the word about their newest offerings, events and more. Follow the users on this page to keep up with the industry, photo-by-photo.



@bnsbrewinganddistilling @coronadobrewing @greenflashbeer @hessbrewing @karl_strauss @lostabbey @poorhousebrew @pizzaport @prohibitionbrewing @saintarcherbrew @societebrewing @stonebrewingco @tuskandgrain

@amihoexperience @craftncommerce @eltakeiteasy @livewirebar @neighborhoodsd @thelinkery @underbellysd @urgegastropub

Ca BEER-BREWINg BUDDIES @anchorbrewing @beachwoodbbq_brewing @cambriacombusts @bearrepublic @eaglerockbrew @firestonewalker @goldenroadbrew @hangar24brewery @sierranevadabeer @telegraphbrewing @thebruery

LoCaL BoTTLE SHoPS @bestdamnbeershop @bineandvine @bottlecraftbeer @distillersoutlet @olivetree_marketplace @southbayliquor

Ca BEER PERSoNaLITIES @100beers30days @brewheads @craftbeerluv619 @intothebrew @leechase @lovelikebeer @mel_cakes @randyclemensesq @ryandrinksbeer @sandiegobeerinsider @shelikesbeer @stonegreg @thebeerbrat @thefullpint @westcoastersd @westcoastinmike

Sneak Peak at the 4th Annual #Brewbies shirts! Get em at the fest- 100% goes to @keepabreast! #beerforboobs #pizzaport #iloveboobies #craftbeer

Brewing a Pink IPA with Pomegranate and Blood Oranges today for our 4th Annual #Brewbies fest. #twointhepink #pizzaport #pinkbeer #beerforboobies #craftbeer @keepabreast

Amazing night! Tap Takeover and food pairing was excellent! Grazie Alex and everyone @brasserie420 #pizzaport #brasserie420

UPCoMINg CRaFT BEER EVENTS See more @ westcoastersd.com/event-calendar


20 SoCal brews face off against 20 from NorCal/Oregon in this event at La Bella Pizza Garden in Chula Vista. $20 gets you eight taster tickets and a souvenir pint glass, and it’s $10 more for four more tickets. More information can be found on the La Bella Facebook page.


La Mesa’s newest beer spot is tapping a cask of Alpine 19/10 O’Brien’s Anniversary IPA as part of their first-year celebrations. They’ve also got a new chef who is putting together an expanded menu. Sign up for their newsletter to get more anniversary info at westcoastbbqandbrew.com.


This fest is being held at the same site as 2012’s San Diego Brewers Guild Fest, Broadway Pier. 6-7 p.m. is the VIP session ($50 advance/$60 day-of), and 7-10 p.m. is general admission ($40 pre-sale/$50 day-of). This event benefits Outdoor Outreach and the San Diego Mountain Bike Association.


Pizza Port is once again teaming up with Keep A Breast for this two-day festival held Friday night (5-10 p.m.) and Saturday day (12-5 p.m.). A special-edition pink beer was brewed at Pizza Port Carlsbad just for the occasion. $25 (or $30 at the door) gets you a “I Heart Boobies” wristband, 1 raffle ticket, and six 6 oz tasters; additional tasters and raffle tickets are $1.

ABC WoRkSHoP @ uCSD - fEBRuARy 12

This event, open to California craft brewers, out-of-state craft breweries doing business in California and CCBA Allied Trade Associate Members, will give you the chance to talk with members of the ABC and its director Jacob Appelsmith. For more information, and to register, visit californiacraftbeer.com/abc-workshop-sandiego


Jeff Bagby (Bagby Beer), Chris Cramer (Karl Strauss), Mike Hinkley (Green Flash), Pat Tiernan (Stone Brewing Co.) and Jerry Rollins (Sage Executive Group) will all be discussing how they’ve tackled tough business challenges in the craft beer world. General public tickets are $65 for the 5 - 8:30 p.m. event. Visit sdmitforum.org for more information.


For six months Ballast Point’s Dorado IIPA has been hanging out in a big rye whiskey barrel specifically for this event. The beer (CO2, nitro, cask and non-barrel-aged versions) starts flowing at 2 p.m. Live music by local band Blackout Party begins at 9 p.m.


Ocean Beach hot spot Raglan is celebrating birthday #2 in style with a big Green Flash tap takeover, plus a cask of Palate Wrecker — just like they had at the grand opening. A DJ will be bumping some beats for you to knock back a few brews.


A huge party every year, TapRoom is once again sectioning off their back parking lot to serve some great taps of local (and some non-local) beers as well as food. The draft and bottle list is starting to get populated at sdtaproom.com/anniversarydraft-list.html


The San Marcos pub’s fourth annual Renaissance party coincides with their 10th anniversary this year, and they’re pulling out all the stops. A three-year vertical of Port Brewing’s Churchill’s Finest Hour will be on draft along with Churchill’s Finest Sour. The chef’s food menu is also pretty spectacular; sign up for the Churchill’s newsletter for more information. Oh, and make sure to get there early!


This first annual one-day conference, organized by local businessmen Dan Drown (Drown Consulting, LLC), Bill Reavey (RSR Law Group) and Jim Crute (Lightning Brewery) is designed to help breweries -in-planning with navigating the waters of starting a new beer business, by providing guidance on how to be successful while avoiding major pitfalls. Speaker topics include equipment financing, risk management, beer distribution, local government regulations, tasting room development and management, and more. For more information, visit socalbob.com

13 IN ‘13

Green Flash Brewmaster Chuck Silva (blue shirt, left) visited La Bella for a meetthe-brewer event in early 2013. Beer manager Stephanie Raso (standing, right) has lots planned for the Chula Vista restaurant.

Who To Watch In 2013’s Local Beer Scene BagBy BEER Former Pizza Port director of brewing operations Jeff Bagby has set out on his own in Oceanside, and he’s got plenty in mind for the upcoming brewery and pub. CRaFT BEER TaSTERS A fantastic resource for all things craft beer in San Diego. CBT radio, videos and blog posts provide a much-needed look at the ins and outs of the local beer scene. gRaNTVILLE aREa In addition to San Diego Brewing Company, the Grantville/Del Cerro will see two more breweries in Matt Akin’s Benchmark Brewing and the project inside KnB Wine Cellars. La BELLa PIzza gaRDEN A long-time San Diego Brewers Guild member, Chula Vista’s La Bella is hitting the South Bay with craft beer like never before. Be on the lookout for lots of unique events. MIDToWN aREa The all-local-taps San Diego Brew Project is set to open soon, and across the street the owners of Encinitas Ale House are starting work with the old Mission Brewery site. NoRTH PaRk aREa North Park is exploding with beer: Thorn St. Brewery is up and running, while Hess North Park, Bottlecraft’s second location and Caffé Calabria’s brewery are yet to open.


The success of Brew Food led this local company to be named one of San Diego Magazine’s “50 People to Watch” in 2013. Look for more beer cookbooks this year.


Ramping up production and distribution is now the name of the game for the peninsula-based brewing company, whose Bay Park tasting room opened early 2013.


This brewery put Julian on the beer map, yet made headlines when part-owner/ brewer Tom Nickel parted ways due to undisclosed differences with other owners.


This was one to watch, but not necessarily for all the best reasons. Stone’s project was delayed, and SOL Markets had to shut their doors due to minimal foot traffic.


The vegan food and craft beer charitable organization is aiming to get the second of their menu series off the ground by collaborating with one of the Blair Bars this year.

PRoDIgy BREWINg Beer geek Dean Rouleau has been quietly gathering equipment and resources for his brewery, which will help breed local brewing talent in a unique business model.

PIzza PoRT

RIP CURRENT BREWINg With help from some of the most sophisticated brewing equipment around, celebrated homebrewers Paul Sangster and Guy Shobe are already crafting exceptional beers.


SaINT aRCHER Owned by extreme sports athletes, the Mira Mesa brewery won’t slack on beer quality having hired Kim Lutz from Maui Brewing and Ray Astamendi from Left Coast.

When the former mayor of San Diego names June 30th in your honor, you’re doing something right. We are anxiously waiting for their sour beer to come out of its barrels.

SaN DIEgo HISToRy CENTER This Balboa Park institution is recognizing the local craft beer culture with an exhibit that starts in April and runs through January of next year. Monthly tastings, too!

The legendary local brewing company won’t stop winning medals, and 2013 will hopefully see the opening of their new HQ in the North County Bressi Ranch community. Business keeps booming for the Escondido-based company. Early this year they will put together a brand new system for Home Brew Mart in Linda Vista.



Director Sheldon Kaplan’s documentary film on the history of San Diego’s beer culture has been embraced by all facets of the local community. Look for more screenings in 2013.


SaNTEE aREa Santee’s beer scene is growing, with the late 2012 acquisition of Manzanita’s original brewery by Butcher’s. Then, there’s BNS Brewing & Distilling, plus Manzanita’s distillery.

Scot Blair was recently named “Beer Person of the year” by Imbibe Magazine, and according to San Diego Reader, he’s looking to Portland to open a second brewpub.

UC SaN DIEgo ExTENSIoN A new brewing program is set to launch this summer, and the curriculum is being developed by local industry heavyweights like yuseff Cherney and Chris White.

The tasting room at White Labs has been a hit, and the collaborative beers continue to flow from the brewing system. More classes and events for the public are on tap for this year.

VISTa aREa The eight members of the Vista Brewers Guild are each crafting a beer for the City of Vista’s 50th birthday this year, and their collaborative efforts are good to watch.

14 | February 2013



San Diegans took 16 medals from the World Beer Cup, including five gold medals, three silver medals and eight bronze medals. Bring on Denver, the site of 2014’s competition.

CoMINg SooN!

“Bottled & kegged: San Diego’s Craft Brew Culture” New exhibit at the San Diego History Center in Balboa Park kicks off April 5


he new beer-y exhibit, which runs from april 5, 2013 to january 20, 2014, “will educate and enlighten the public about the region’s brewing history and provide context for san diego’s growing prowess in the craft brewing world for even the most educated beer lover,” according to marketing director matthew schiff. There are several “learning outcomes” for the exhibit, which include but aren’t limited to: • Definition of craft brewing

The beer history timeline wraps around the corner, before leading to an interactive bottling station.

• Understanding of entire brewing process in general • Understanding who the first brew pioneers were in San Diego • Understanding the role of San Diego’s proximity to Mexico during Prohibition • Understanding the key moments/events that shaped San Diego’s brewing industry • Understanding the innovations and socio-political and economic conditions that have made San Diego the craft brew capital of the United States More highlights include historic photography, a beer history timeline, beerrelated artifacts from the San Diego History Center’s collection and local Aztec Brewing Company aficionado John Critchfield, the display of Home Brew Mart’s retired brewhouse, and QR-code links to multimedia excerpts from experts on various topics.

Education is key at the exhibit, as you’ll learn about the brewing process while checking out great photos.

Monthly “Happy Hours” will feature local breweries and food & beer pairings by Stone Craft Beer Ambassador “Dr.” Bill Sysak, while film screenings of Suds County, USA and panel discussions with local industry members are also being planned. The exhibit, along with the fourth-annual Taste of San Diego Craft Brews event on February 16 and craft beer-focused Gala Event on April 27, are big fundraisers for the History Center and its K-12 programs.

The future home of Home Brew Mart’s retired brewhouse (fermentors shown just for mock-up purposes).

16 | February 2013



ure, things weren’t moving as quickly as originally planned. But can you blame them? The team at Hess Brewing is piecing together one of the most ambitious brewery projects we’ve ever seen. A basement brewhouse? Check. A skybridge that will lead from the entrance to the tasting room? That’s coming in early February. An expansion at the original location in Miramar? Done and done. Keep updated with the Hess Brewing North Park progress on the West Coaster Facebook page; we’ll stop by every few weeks and snap some pictures. Or check it out yourself by simply rolling up to the Grim Avenue site just south of University off the 805. Top: Two forklifts are better than one when you need to move lots of tanks around. Above: Local photographer Tim Stahl catches Mike Hess in action.

18 | February 2013

Greg Hess (left) looks on as the lauter tun makes its way from story two to story one.

Mike Hess (right) watches the expensive jigsaw puzzle start to take shape.




Food: Book I & II Two new cookbooks by local authors marry two of life’s best things By BRANDON HERNáNDEz


here was a time not so long ago when the mere idea of a book devoted to beer and food was avantgarde. Now, praise Escoffier and Gambrinus, the beer-and-food culinary movement has gained so much traction that, late last year, not one, but two such exceptional instructional works were published. That’s especially impressive when one considers both are local products, further cementing San Diego’s well-earned reputation as a forward-thinking craft beer region. The first of the books to hit the scene was Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer. A labor of love from gourmet chef Schuyler Schultz over a year in the making, the book debuted at a signing held in October at the AleSmith tasting room, a fitting location considering owner and brewmaster Peter Zien’s unflagging support of Schultz, who served as a culinary consultant for AleSmith. The book has since gone on sale nationally and been such a hit that it’s currently out of stock on Amazon.com. Next up was Brew Food: Great Beer-Inspired Appetizers, Main Courses, and Desserts from Chefs Press. Released at a book signing at Mission Brewery on the opening night of San Diego Beer Week in November, it’s a collection of over 90 recipes contributed by local brewers, brewery owners and staffers, bar owners, chefs, and other industry insiders. The colorful educational work is a follow-up to Chefs Press’ 2011 foray into the craft beer culture, San Diego’s Top Brewers: Inside America’s Craft Beer Capital, a combo cookbook and round-up of the local industry’s evolution and its major players. Though they’re based around the same basic subject matter, these books are very different in their aesthetic, voice, content and ap-

20 | February 2013

AleSmith owner Peter zien (left) signs books with Schuyler Schultz at the October 7 release party for Beer, Food, and Flavor

proach. Chefs Press’ book follows the modern cookbook model, providing recipes spanning from beginner to expert along with corresponding, appetizing images of each recipe, plus anecdotes from the book’s contributors. Meanwhile, Schultz takes a different approach via a textbook format, presenting recipes as just one component of a multi-faceted tome. His book strives to teach readers about more than cooking with beer and cooking with beer in mind, venturing into areas like beer-pairing, beer styles, and the unique culture surrounding the craft beer industry. Beer, Food, and Flavor is sophisticated and collegial whereas Brew Food is light-hearted and casual, but both provide a great many lessons and techniques for working with beer and food. As with any culinary volume, the true worth comes from each work’s differentiators. Anybody can put a compendium of recipes together, but it’s the extras that make one better-suited for the end user.

“Schultz tells readers the stories of putting together pairing dinners spanning his career. In doing so, he explains his method, allowing cooks at home to lean on his tendencies and way of thinking while leaving enough leeway for readers to find their own way and move beyond the base lessons he provides.” Brew Food’s value-addeds include a section about pairing fine beer with fine cheeses. For this component of the book, Chefs Press consulted with a team that has a great deal of practical expertise in this area—owner Tom Nickel and general manager Tyson Blake of O’Brien’s Pub, and Mary Palmer of Taste Cheese. The trio have worked together on multicourse beer-and-cheese tastings for years and, in communicating the best way to pair ales and lagers with artisanal dairy, pointed to some of their most successful pairings such as fried camembert with mango chutney paired with Green Flash Rayon Vert Belgian Pale Ale and gruyere served straight-up with Malheur Dark Brut. Perhaps the most entertaining part of Brew Food, aptly enough, is a 16-page how-to on hosting beer dinners. For that, several of the book’s contributors, including Ballast Point specialty brewer Colby Chandler, Prepkitchen Del Mar chef Mark Bolton and Toronado chef Nate Soroko, got together for a six-course, beer-paired dinner where each attendee was responsible for a single dish. The section documents every step of the process from planning and scheduling to pre-event and night-of preparations to remembering the most important part about a beer dinner with friends—having fun! To best enjoy this section, Chefs Press’ Bruce Glassman advises readers, “Gather a bunch of your friends and coordinate a night of tasting and experimentation. Maybe choose some recipes that use beers or styles you’ve never tried and prepare them all together. You can pick and choose from various components in the book—you can do a few beerand-cheese-pairings while you cook a few recipes, and then try each of the recipes paired with a variety of beers. See which ones work the best. Or see how each one pairs in a unique way.” While Beer, Food, and Flavor also offers plenty of lessons one can apply to maximizing the fun and flavor of homespun beer dinners, it’s more likely readers will first spend a good deal of alone time with the book, poring over the text, taking notes and extracting the many gems provided therein. Schultz’ recipes are those of a high caliber chef with an appreciation for classic gourmet technique. He doesn’t dumb things down for the layman, which sets the tone for the entire book. Schultz tells readers the stories of putting together pairing dinners spanning his career. In doing so, he explains his method, allowing cooks at home to lean on his tendencies and way of thinking while leaving enough leeway for readers to find their own way and move beyond the base lessons he provides. At one point he even takes food out of the equation entirely, providing tips for appreciating aspects of individual beers simply based on their own merits. It’s not the first time this has been explored by authors, but Schultz’ chef sensibilities give him an edge. Says Schultz, “I feel that the level of quality that craft beer has reached warrants putting some real thought into creating specific pairings, and I wanted to share the techniques I developed with others in the hope that they can experience the same satisfaction for themselves that I feel when doing so. I also wanted to share the real joy I receive from participating in the craft beer community.”

cauliflower, beer, and gruyere soup Courtesy of Chefs Press Recipe by Jason Danderand, Brewery Staff, Port Brewing and The Lost Abbey Serves 4 (recipe can be doubled or tripled) 2 tablespoons butter 1½ cups onion, chopped 1½ cups celery, chopped 1½ tablespoon garlic, minced 2 to 3 pounds cauliflower, cut into small pieces 2 cups chicken or vegetable stock 22 ounces saison-style beer (preferably Lost Abbey’s Red Barn) 1 cup whipping cream 2 cups Gruyere cheese, grated (divided use) 1 pinch to 1 teaspoon cayenne pepper Salt and pepper ½ baguette, sliced Butter 1. In a large stockpot over medium heat, melt the butter. Add the onions, celery, garlic, and cauliflower. Sauté until the onions are translucent and the cauliflower is tender. 2. Add the stock and beer, bring to a boil, and reduce heat. Cover and simmer for 15 to 20 minutes. 3. Add the cream and simmer for 15 minutes. Remove from heat and cool for a few minutes. 4. Puree the soup in a blender (or use a hand-held immersion blender right in the pot) until the soup is smooth. Bring soup back to a simmer and whisk in 1½ cups of the cheese and the cayenne pepper. Add salt and pepper, and, if desired, more garlic, to taste. 5. Preheat oven to broil: Arrange baguette slices on a sheet pan or cookie sheet, butter lightly, sprinkle with remaining cheese, and grill until golden brown and bubbling. Ladle soup into bowls and float cheesy toast on top.

In celebrating the community, Schultz provides information on the Brewers Association, Beer Judge Certification Program, Cicerone certification, websites like BeerAdvocate and RateBeer, events such as the Great American Beer Festival and SAVOR: An American Craft Beer & Food Experience, books covering different beerrelated subjects, and other items that give those showing first-time interest in craft beer ways to dive right in. To this point, Schultz also gives newcomers trademark examples of a plethora of beer styles from notable producers spanning the globe. Like Brew Food, Schultz explores the rich symbiosis of beer and cheese, trumping the

L-r: Colby Chandler, Tyson Blake, Brandon Brooks, Nate Soroko and Mark Bolton joke around in between shots by Brew Food photographer Mike Pawlenty

aforementioned book in explaining why certain cheeses go with certain styles of beer. That said, Schultz doesn’t go as in-depth with how ales and lagers sync with cheesy dishes in the manner Nickel, Blake and Palmer do. This is a key example of why both of these books offer their own unique breadth of beer information. One can’t be substituted for another simply because they focus on the same topic. Each offers something to fans of beer and food. Now that you have a rundown of each, decide for yourself which is best suited for your personal tastes—or just pick up a copy of each. In the meantime, take some of their recipes for a test drive in your own kitchen.

“Perhaps the most entertaining part of Brew Food, aptly enough, is a 16-page how-to on hosting beer dinners. For that, several of the book’s contributors, including Ballast Point specialty brewer Colby Chandler, Prepkitchen Del Mar chef Mark Bolton and Toronado chef Nate Soroko, got together for a six-course, beerpaired dinner where each attendee was responsible for a single dish.” english toffee Pudding cake with Whipped Cream and Fresh Figs Courtesy of Schuyler Schultz yield: 8 servings 1 cup flour, plus 1 Tbsp flour ¾ cup raisins and/or chopped dates 4 Tbsp unsalted butter, softened, plus 3 Tbsp unsalted butter ¾ cup sugar 1 large egg, lightly beaten 1 tsp baking powder 1 tsp baking soda 1 tsp natural vanilla extract

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1 ¼ cups dark, sweet, fullbodied beer (preferably Bourbon barrel-aged: AleSmith Speedway Stout, Sam Adams Triple Bock, Goose Island Bourbon County) 5 Tbsp dark brown sugar, firmly packed 2 Tbsp heavy cream pinch kosher salt

1. Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch round cake pan. Sift the 1 cup flour and the baking powder together. Toss the raisins and/or chopped dates with the remaining 1 tablespoon of flour. Beat together in a mixer the 4 tablespoons of butter and the sugar until light and fluffy. Beat in the egg on low speed and add roughly ¼ of the flour mixture; mix until smooth. Add the remaining flour mixture and mix until just incorporated. Bring the beer to a simmer. Then, in a small bowl, combine the raisins/dates, baking soda, vanilla and simmering beer. Add this mixture to the batter and beat

until well blended. Pour the mixture into the cake pan. Bake for 30 minutes or until set and well browned. Remove the cake from the oven and preheat the broiler. 2. In saucepan heat the remaining 3 tablespoons butter, brown sugar, cream and salt until the mixture simmers. Simmer until thickened and bubbly (about 3 minutes). Pour this topping over the hot pudding. Broil the pudding until the topping bubbles while watching carefully to prevent burning. Cool the pudding briefly and serve warm with whipped cream (sweetened to taste with vanilla) and sliced fresh figs (optional).

West Coaster




oUR CoVER PHoTo — Stone Brewing Co.’s Video Production Specialist Tyler Graham snapped this shot of Stone Enjoy By 09.21.12 IPA in September.

SPLaSHINg aRoUND — Denise Ratfield of Stone Brewing Co. and Devon Randall of Pizza Port have some fun at the site of Pizza Port’s upcoming HQ in Bressi Ranch. Hopefully this only took one shot. Photograph by JonnyUps.


SIMPLE aND EFFECTIVE — Local homebrewer and photographer Jamie Gallant captures a moment so many of us know well.

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Jerry Jimeno from Craft Beer Tasters gets a little romantic with one of Sierra Nevada’s pilot brews, Audition Imperial Smoked Porter.

Del Mar resident Todd Elvins snapped this picture of an “enhanced” no-pedestrian crossing sign outside Pizza Port Solana Beach on the last day of SDBW 2012. The beer is Swami’s IPA.

A sad sight, made beautiful by local Bob Segel. Here he’s about to finish his taster at the last Real Ale Fest in April, 2012.

Tap That’s Travis Esquibel got this shot before heading out of the Oceanside Harbor with Oceanside Ale Works Blonde.

Local barman Joshua Workman captures the scene of a packed house at the Regal Beagle on India Street.

Sometimes getting brewers together is like herding cats. “San Diego Beer Insider” Shawn Tighe manages to get Russian River’s Vinnie Cilurzo, Prodigy’s Dean Rouleau and Societe’s Travis Smith all in one frame at O’Brien’s Pub.

reTaIl PoInTers Never be left with an empty glass By TRAVIS HUDSON


ith the emergence of amazing craft beers here in San Diego and all over the country, truly tasty brews have become somewhat of a commodity; some are highly sought after and even collectible. With such demand, novices and seasoned beer geeks alike can have trouble tracking down their favorite suds if they aren’t careful. In a city filled with beer fans it can be easy to miss out on the newest brewery releases if you don’t follow a few simple pointers: Get To Know “The Beer Guy” Even your local liquor store is likely to have someone in charge of the flow of beer, someone who’s probably sampled everything sold in the shop. Get to know the types of beers they drink, what they like and don’t like and you might find a wealth of knowledge that will help you down the road when trying to choose a new beer. Most “beer guys” are more than happy to lend a few suggestions because the more they talk, the more likely you are to be a repeat shopper.

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Seek The “Special” Stuff Just like the urban legend of asking the local butcher what he’s “got in the back,” there is no harm in asking for your favorite beer. A special release like The Abyss from Deschutes often gets to the retailer in limited quantities, and they in turn limit customers to one or two bottles, if it’s even on shelves at all. Chances are your favorite beer store has cases of specialties in the back room, available upon request. For the retailer, this helps ensure that a wide variety of people can enjoy the beer. If you don’t ask, you’ll never know if your coveted brew is ready to be taken home. Be Prompt Because of limited quantities, you need to be quick on the draw when it comes to tracking down the beer you want. Chances are if you are reading about the release of Firestone Walker’s Parabola in March, so are hundreds of other people. The customer that asks for that beer in April is likely left with an empty glass due to the high de-

Sid Mikhail from KRISP Downtown (left) is a well-known local “beer guy”

mand. Act fast and you won’t miss out on beers like Enjoy By IPA from Stone Brewing Co., which causes Disneyland-like lines when released locally. Be Social You use social media for everything else in your life, why not beer? Breweries use Facebook, Twitter and Instagram as free advertising, updating drinkers on what they’re brewing and what events they’re participating in. Some of their websites include beer release schedules and newsletter sign-ups, so you can know just when that special IPA is being released. Also, “friend” fellow beer drinkers, even ones you’ve never met faceto-face, to see what they’re drinking. You may discover one of your prized breweries has put out something limited. Follow Travis Hudson, Cicerone Program Certified Beer Server, on Instagram: @craftbeerluv619

MUST-HIT Ca BEER SPoTS 5 places to visit on your next road trip

Golden Road Brewpub

Hollister Brewing Company

Firestone Walker Brewing Co.

The shining star of LA’s beer scene right now, Golden Road’s brewery and restaurant offers great taps and grub (with lots of vegan options). Recently, the company hired a new brewmaster: Jesse Houck, previously of Drake’s Brewing Company in San Leandro.

you might not guess it from the strip mall it’s based in, but Hollister is pumping out some of the best beer on the west coast, and the food ain’t bad, either. Pictured is brewer Noah Regnery, former Pizza Port San Clemente head brewer, rocking an O’Brien’s Pub hat during our visit. With the addition of a new brewhouse (pictured), Firestone Walker is set to make a lot more beer in 2013. The taproom downstairs has also undergone a major renovation, and their new restaurant just across the street sources many of its ingredients locally.

Lagunitas Brewing Co.

One of California’s fastestgrowing breweries, Lagunitas will soon be adding in lots more fermentors to keep up with demand. There’s always something fun happening at the dogfriendly pub and patio, and free “tasting tours” are available every weekday at 3 p.m.

Russian River Brewpub

Some call the Santa Rosa brewery and restaurant Mecca for beer lovers. The food is great, the atmosphere is jovial, and the beer is exceptional. Brewmaster Vinnie Cilurzo’s ties to San Diego just make it all the better. Oh, and by the way, Pliny the younger returns early February.


geT hoPPY Newly-introduced hops give brewers plethora of options By RyAN RESCHAN


t seems the days of Cascade’s prominence in American craft beer is long gone as newer American hop varietals continue to be developed and released to breweries. While the likes of Chinook, Columbus, and Centennial are still widely used, Citra, Simcoe, and Amarillo have become very popular from this new generation of American hops. But, unfortunately for us homebrewers, these three can be difficult hops to come by since all are proprietary varietals with limited acreage and commercial breweries buying up as much as they can. So if you can’t acquire these hops and are looking for something other than the standard “C” hops, there are some even newer, but lesser-known varietals for you to use. Apollo and Bravo, a couple of high alpha acid hops, were released in 2006. Both are best for bittering but could potentially be used for aroma additions. Apollo has been described as having a strong grapefruit character while Bravo is more on the fruity and floral side.

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One of the newer aroma varietals is Delta, a lower alpha acid hop that comes from crossbreeding Fuggles and Cascade. From its parents, Delta acquired a mild spicy aroma with hints of citrus. As for dual-purpose varietals (hops recommended for either bittering or aroma), El Dorado and Mosaic are also new to the scene – 2010 and 2012, respectively. El Dorado is very high in alpha acids and has characteristics of tropical and stone fruits, giving it a highly fruity character overall. Mosaic is the daughter of Simcoe and Nugget, and with a range of characteristics that includes stone fruit, tropical fruit, lemon, citrus, herbs, earthy pine and grass, it seems to have a fitting name. Belma, another class of 2012 dual-purpose hop, was introduced by Hops Direct and Puterbaugh Farms. I wanted to see what Belma could do on its own so I brewed up an American-style pale ale using Belma for bittering, aroma, flavor, and dry-hopping. Using U.S. 2-row pale malt mixed with

Maris Otter for my base, I left out any crystal malts and added some Vienna and wheat malt to give the beer a really toasty, bready platform to showcase the hop’s characteristics. The resulting beer had a very nice fruity character overall. On the aroma I picked up a lot of melon, floral notes, some pineapple, some strawberry, and a touch of resin and sweet orange. The bitterness was relatively clean with a touch of bitter melon rind. On the taste I got some sweet melon, mandarin orange, tropical fruits (mostly pineapple), stone fruits, white grape (almost white wine-like), and some earthy resin. Belma has some nice complexity on its own and I can’t wait to see how it will blend with hops such as Moteuka, Galaxy and Nelson Sauvin. For more information on American hops, check out usahops.org.

Hops Rule! New book on hops builds on author’s past successes By SAM TIERNEy


was first introduced to the work of Stan Hieronymus about five years ago when I got a hold of a copy of his seminal tome on Belgian brewing, Brew Like a Monk. Published in 2005, Brew Like a Monk explores the brewing of Belgian abbey-style ales to an unprecedented extent and changed the way that many American brewers approached those beer styles. Here was a writer who actually went to the monasteries and found out what the monks were doing, finally casting off the dusty robe shrouding the mysteries of monastic brewing. My entire perspective on Belgian brewing has been shaped by that book. Then came Brewing With Wheat in 2010. It wasn’t the first book to extensively cover the brewing of Bavarian hefeweizen – Eric Warner’s German Wheat Beer had already done a great job of that – but it expanded the literature to cover the full spectrum of wheatbased beers, from Belgian and American styles that are commonly brewed today, to nearly extinct German styles such as grätzer and gose. Through all of this, Hieronymus’ commitment to the story of the brewer took center stage. He recognized that beers are made by people, and each style is a consequence of a brewer’s experiences at some point in history. I know at least one brewery that was inspired to craft an obscure style of wheat beer that they never would have otherwise because of this book. Now we find ourselves in 2013 and Hieronymus’ most recent book, For the Love of Hops, has just been released by Brewers Publications as the second edition in the four-part “Brewing Elements Series” which already includes Yeast: The Practical Guide to Beer Fermentation by White Labs founder Chris White and renowned brewer Jamil Zainasheff. First and foremost, For the Love of Hops is a book for brewers; textbooks used at professional brewing schools don’t even have this kind of depth on hops. Everything that we currently know about hops in brewing is covered, starting from breeding and growing new varieties and ending with more detail about hop aroma in finished beer than most people will every fully understand. Hieronymus also provides a whole slew of brewer-contributed recipes which, perhaps surprisingly, cover some styles that we don’t necessarily consider “hoppy” beer styles. This wide breadth of knowledge sheds light on the optimal use of hops for any level of hop intensity and character. If you make beer, you need to go out and get a copy of this book as soon as you are finished reading this article. You could actually go right now. You won’t hurt my feelings, don’t worry. Non-brewers may find themselves a bit overwhelmed with brewing science terminology at times, but For the Love of Hops will still be an engaging read for anyone with a strong interest in beer. Hieronymus’ keen eye for finding the compelling narrative in his subject matter persists, whether it’s exploring the history of hops in beer, clear descriptions of just about every currently-used hop variety, or explanations of how brewers use hops to create the beers that we all love.


The Saladin germination box at Weyermann in Bamberg, Germany. Photo by Sam Tierney


oF MalT, Part 2

Hops get a lot of credit, but malt is the soul of beer By SAM TIERNEy Weyermann’s big drum roaster in Bamberg, Germany. Photo by Sam Tierney


ast issue, I covered the basic malting process, as well as the different types of base malts and specialty malts that are produced in a standard malt kiln. These malts make up the overwhelming majority of malt produced in the world. Roasted specialty malts are made on a much smaller scale. These malts, which vary in color from exceptionally pale all the way up to pitch black, are used in small percentages to give beers their unique stylistic characteristics. Roasted specialty malts allow for a wide variety of malt flavors, from the dried fruit and caramel flavors of a Belgian dark strong ale, to the coffee and dark chocolate flavors of an export stout. These are the spices of the malt world, employed for specific flavor and quality contributions rather than overall sugar content, as base malts are. Caramel malts (also called cara or crystal malts) are made in a drum roaster in place of a kiln. To produce caramel malt, “green” malt from the end of germination (outlined in the December/January issue) is moved to the drum roaster and the temperature is raised to about 150°F. In this “stewing” step, the moisture from the malt is sealed in the roaster and this temperature is held until the enzymes in the barley convert its starchy endosperm into sugar. The temperature is then raised to over 212°F (and up to 300°F), which is sufficient to caramelize the sugars, and the moisture from the malt is allowed to dissipate. The malt is held at this temperature until the color reaches the desired level, and is then rapidly cooled. The resulting malt can vary in color from roughly 2-150 degrees

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Lovibond, which is the numerical scale that brewers use to measure malt color; lower numbers indicate lighter color. No matter the final color, caramel malts will always have the characteristic glassy endosperm due to the caramelization of the malt sugars. Dextrin malts are the palest caramel malts at around 2 degrees Lovibond, and are designed to add body and foam retention to a beer without adding any noticeable flavor. Briess’ patented Carapils malt is produced via a proprietary version of this process and is the most commonly used example in the U.S. Other examples include Carafoam malt from Weyermann. These malts are named for their high content of dextrins, which are nonfermentable long-chain sugars that add to the mouthfeel of a beer but are not very sweet. Because these malts are not sweet and do not add caramel flavor to a beer, they are often considered a separate class of malt during recipe formulation. Stepping up a bit, light caramel malt (1020L in color) is typically sweet, slightly toasty and toffee-like in flavor and is commonly used in blond ales and some IPAs and pale ales. The German version is called cara-hell and is often used in pale lagers for more body and malt flavor. From here on up, there is a caramel malt available at almost every 10L degree increment up to about 150L. Mid-level caramel malts (about 4060L) have a rich, toasty caramel flavor and are popular in almost all styles darker than gold in color. German versions of mid-level caramel malts are called caramunich and are popular in marzens and other amber lagers.

Darker caramel malts (80-150L) are vital in red ales, dark Belgian ales, and are common in brown ales and porters as well. At this color, caramel malts start to lend more burnt, roasted sugar flavors to a beer. The darkest Belgian caramel malt is called Special B, and its intense caramelized, dried fruit flavor is key to many dark ales from that region. Caramel malts are generally used as a fairly small percentage of the total malt amount. They leave more residual sugar and body in a beer than base malt, and over-use can lead to syrupy, overly sweet beers. The final main class of malts are dry-roasted malts. They are produced by intense heating in a drum roaster after the green malt has already been dried in a kiln. They lack the sweet caramelized sugars of caramel malts and add dry, roasty flavor to a beer. These malts come in a huge range, from biscuit/amber in the 20-30L range, all the way to black patent malt, the darkest of all malts at up to 600L in color. Dry-roasted malts start with the relatively light-in-color biscuit malt. Briess makes the popular American version, which they call Victory Malt, though English (usually called amber malt) and Belgian maltsters also make this type of malt. Biscuit malts add nutty, toasty flavors and are typically used at under 20% of a recipe. They lack enzymes due to roasting, but they do add fermentable sugar when mashed with a base malt. Biscuit malts are popular in brown and scotch ales, as well as amber and English-style pale ales and even porters. Any beer in which you’re looking for a more aromatic, toasty, nutty malt

character can benefit from a touch of biscuit malt in the recipe. Some malts on the darker end of this spectrum are also called “special roast” but have similar nutty, toasted flavors. Moving up on the color scale, the next dry-roasted malt is brown malt. You could write a book about brown malt; however, I’ll try to keep it to just this paragraph for now. Back in the last decades of colonial America, brown malt was the sole malt used to brew porters, though this all changed after the invention of the hydrometer, which allowed brewers to measure the amount of extract that they derived from their malt in the mash. It was discovered that the newly invented pale malts contained a much higher amount of extractable sugar by weight, making them much more economical to brew with. This development, coupled with the invention of black patent malt in the early 19th century, signaled the death of brown malt as it existed at the time. Porters could be brewed with almost all pale malt and just a touch of black malt to achieve a similar color and flavor to the old recipes. Brown malt had been a diastatic malt, meaning that it contained sufficient enzymes to convert its starches to sugars when mashed alone. After pale malt was introduced into porter recipes, but before black malt came along, brown malt started being made darker to keep the color of porter the same. Eventually, brown

malt became a mid-color roasted malt devoid of enzymes, so it could not be used on its own without a base malt. The old enzymatic brown malt was probably more like a dark, slightly smoky, highly-kilned malt such as Munich malt, but we’ll likely never know exactly what it tasted like. Porter brewers in London continued to use brown malt as well as black malt in their recipes, though in much smaller amounts. Irish porter brewers quickly abandoned brown malt and switched to pale and black malts exclusively. Brown malt today varies in color from about 50150L and is still used by some brewers of porters and stouts. Fullers London Porter is probably the most notable example of a porter still brewed with brown malt. Brown malt can also be used to good effect in mild and brown ales. After brown malt, we enter the large range of chocolate malts. Chocolate malts vary in color from 200L all the way up to about 450L and their flavors can also vary quite a bit. Some will have a smoother coffee and dark chocolate flavor, while some on the darker end start to verge on burnt and acrid. These malts are used in many porters, stouts, brown ales, and even in small amounts in lighter styles like bitter and amber ale. Some chocolate malts (like the popular Carafa Special from Weyermann in Germany) are de-husked prior to roasting. This reduces

the harsh, burnt flavors that come along with developing very dark color. These malts are typically used in styles such as black IPA or schwarzbier, where a dark color is desired without an overt roasted malt flavor. The darkest of the dark is black malt, which is also referred to as black patent malt. Black malt is typically 500L or above in color and has a dark coffee, acrid, and burnt flavor that is key to many porters and stouts. If you are drinking a big stout that seems to be absorbing all the light in the room, you can bet that it was brewed with black malt. Unmalted barley is also roasted to the same color and is a popular ingredient in stouts and porters as well. It contributes more dryness to the finished beer due to a lack of sugars from the malting process and is the main specialty “malt” in dry Irish stouts. Well, that wraps up the range of specialty malts. Couple one or more of these with a base malt and you can brew most beer styles. The next time you are out for a pint, take a second to think about what flavors the malts in your beer are contributing, and maybe you’ll recognize one of the roasted specialty malts.

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



The copper brew kettle in Sierra Nevada’s immaculate and beautiful mural-adorned brewhouse.

Above: The Celebrator Beer News Beer Campers hunker down to decide on the specifics of the recipe for their 25th anniversary beer. Right: Sierra Nevada Beer Camp head honcho Steve Grossman addresses the CBN group outside the hop locker.

or years, I’ve been hearing from members of the few, the proud, the beer bar elite, that few things in trump the incredible experience that is attending Sierra Nevada Beer Camp. Former attendees including Churchill’s Pub & Grille owner Ivan Derezin, URGE Gastropub owner Grant Tondro and O’Brien’s Pub owner Tom Nickel, have shared stories that have simultaneously stirred awe and jealousy. Recently, the latter emotion was tamed when I was given the opportunity to join the ranks of the chosen and attend Sierra Nevada Beer Camp last November. The invitation was extended through my association with Celebrator Beer News (celebrator.com), the country’s longest-running craft beer publication. I am their San Diego correspondent and provide bi-monthly reports of the plethora of craft beer industry happenings in our fair city. In honor of Celebrator turning 25 this year, Sierra Nevada asked the publication’s staff over to create a beer to commemorate that milestone. So, 18 correspondents from around the country met up at Sierra Nevada’s Chico brewery and spent the next two days touring their massive, environmentally friendly, fresh hop scented facility, learning all about the company’s history, ethos, beers and brewing process. We also spent that time working with Sierra Nevada’s pilot brewery staff to craft an amped up version of the brewing company’s flagship pale ale, given extra alcoholic punch (9% ABV) with the addition of Golden Promise, and extra piney, bitter potency with the addition of estate Citra and Cascade. As with previous Beer Camp creations like Nickel’s The Empire Strikes Black Imperial Stout in 2009 (which was brewed with Port Brewing/The Lost Abbey director of brewery operations Tomme Arthur and upcoming Bagby Brewpub owner and brewer Jeff Bagby at the sixth edition of Beer Camp), and Derezin and Tondro’s apricot- and kumquat-infused XPA Apriquat last year, Sierra Nevada will be releasing kegs to San Diego accounts. The venues that will receive this Beer Camp rendition are Churchill’s and O’Brien’s, so be on the lookout in February or March for the chance to try this simultaneously new and old school creation, the scent and taste of which are sure to evoke as many good memories as the following images.

Celebrator Beer News Editor in Chief Tom Dalldorf takes in the aroma of fresh Cascade in Sierra Nevada’s hop locker.

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Nearly any hop Sierra Nevada’s brewers could desire lay frigid and waiting in the brewery’s massive and extremely chilly storage warehouse.

The business ends of Sierra Nevada’s tanks await the order to fill ‘er up.

Right: Spent hops are emptied from a “torpedo,” a proprietary piece of equipment designed to add extra hop presence to the company’s beers, most notably Sierra Nevada Torpedo Extra IPA.

Above: The CBN group tours the Abbey of New Clairvaux in Vina, California, with whom Sierra Nevada has teamed to produce their Ovila line of Belgian abbey ales. Below: CBN Beer Campers take turns emptying bag after bag of Golden Promise, a key ingredient to modernizing and boosting the alcohol in the amplified version of Sierra Nevada Pale Ale they created.

Above: Sierra Nevada’s yeast are kept at at temperatures so extremely cold this door could only be kept open less than half a minute. Below: Sierra Nevada’s massive bottling and packaging facility is larger on its own than any brewery in San Diego County. Sierra Nevada rightfully prides itself on the green aspects of its operation, which extend across the entire company and the rooftops of the many buildings that make up its Chico, California campus.


is for Coronado Brewing this glossary of terms comes straight from the beer educators at CraftBeer.com, with san Diego breweries added by West Coaster (in bold) Calcium Carbonate (CaCo3) - A mineral common in water of different origins. Also known as chalk, sometimes added during brewing to increase calcium and carbonate content. Calcium Sulfate (CaSo4) - A mineral common in water of different origins. Also known as gypsum, sometimes added during brewing to increase calcium and sulfate content.

Carbohydrates - A group of organic compounds including sugars and starches, many of which are suitable as food for yeast and bacteria. Carbon Dioxide (Co2) - The gaseous by-product of yeast. Carbon dioxide is what gives beer its carbonation(bubbles). Carbonation - The process of introducing carbon dioxide into a liquid (such as beer) by: 1. pressurizing a fermentation vessel to capture naturally produced carbon dioxide; 2. injecting the finished beer with carbon dioxide; 3. adding young fermenting beer to finished beer for a renewed fermentation (kraeusening); 4. priming (adding sugar to) fermented wort prior to packaging, creating a secondary fermentation in the bottle, also known as “bottle conditioning.” Carboy - A large glass, plastic, or earthenware bottle. Cask - A barrel-shaped container for holding beer. Originally made of ironhooped wooden staves, now most widely available in stainless steel and aluminum.

Coronado Brewing Company’s new tasting room in Bay Park opened to the public in early January

Cold Break - The flocculation of proteins and tannins during wort cooling. Color - The hue or shade of a beer, primarily derived from grains, sometimes derived from fruit or other ingredients in beer. Beer styles made with caramelized, toasted or roasted malts or grains will exhibit increasingly darker colors. The color of a beer may often, but not always, allow the consumer to anticipate how a beer might taste. It’s important to note that beer color does not equate to alcohol level. Contract Brewing Company - A business that hires another brewery to produce some or all of its beer. The contract brewing company handles marketing, sales, and distribution of its beer, while generally leaving the brewing and packaging to its producer-brewery. Coronado Brewing Company - In addition to the brewpub on the Coro-

in cool cellars of about 48-56°F (13°C) while conditioning is completed and carbonation builds.

nado peninsula, you can now pick up your growler fill at their new Bay Park location. From the tasting room bar you get a great view of the brewhouse and bottling line action.

Chill Haze - Hazy or cloudy appearance caused when the proteins and tan-

Craft Brewery - According to the Brewers Association, an American craft

Cask Conditioning - Storing unpasteurized, unfiltered beer for several days

nins naturally found in finished beer combine upon chilling into particles large enough to reflect light or become visible.

Chuckalek Independent Brewers - A new Ramona brewing company whose tasting room opened to the public in early January, ChuckAlek specializes in old school, off-the-wall styles crafted on their custom-built 1 BBL brewhouse.

Closed fermentation - Fermentation under closed, anaerobic conditions to minimize risk of contamination and oxidation. Cold Bore Brewing Company - Not yet open to the public, Cold Bore produces their beers in rural East County, San Diego. you can find a list of the eight locations they self-distribute to on the Cold Bore Brewing website.

34 | February 2013

brewer is small, independent and traditional. • Small: Annual production of beer less than 6 million barrels. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition. • Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer. • Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewers brands) or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor. See the complete Brewers Association definition at brewersassociation.org



or years, my trips to O’Brien’s Pub have included time spent sifting through a stapled sheath of papers featuring panoramic photos of European cities, heady Belgian beers in goblets and warmly-lit pubs, wishing all the while I could witness these images in person. Last December, after much squirreling away of mad money, I was finally able to do so, embarking on the Great British & Belgian Christmas Beer Tour. And I did so in good company, touring London and Belgium with the likes of O’Brien’s Pub owner Tom Nickel, San Diego beer bar innovators Scot and Karen Blair, Avery Brewing Company Southern California market manager Katie Barnes, and a bunch of fellow beerophiles. Organized and directed by local bon vivant and beer-centric travel agent Bill Snider of Ciao! Travel, the GBBCBT kicked off in London at a most appropriate lodging site, the Fuller’s Sanctuary House Hotel in Westminster, situated directly above one of its namesake brewery’s many UK pubs. After a few full pulls from the pub’s assorted beer engines, our tour group headed onto The Tube and out for what Snider deemed “the ultimate London pub crawl,” which stopped at The George Inn, The Rake and dinner at Brew Wharf brewpub. The next day included samples of high-octane and experimental beers like Tactical Nuclear Penguin and Sink the Bismarck at BrewDog’s Camden pub followed by a tour of the premises and brews of the youthful yet admirable Camden Town Brewery and, finally, a traditional Christmas dinner at one of London’s best-stocked beer eateries, Cask.

West Coaster columnist Brandon Hernández blends into the scenery at the Victoria Memorial outside Buckingham Palace.

Much like the majority of San Diego breweries, Camden Town Brewery can be found down a nondescript ally in an industrial park.

Right: Bellying up for wild, “punk” craft beer creations and preparing to sink the Bismarck at BrewDog’s Camden pub.

36 | February 2013

The breathtaking architectural wonder that is Westminster Abbey didn’t need a set of working taps to qualify as one of the most magnificent sites we visited during our time in Europe.

Left: Something’s brewing at two-year-old, London upstart, Camden Town Brewery. Below: The GBBCBT sample a variety of beers, including a number of lagers; a bit of a rarity in their neck of the UK.

The GBBCBT crew toasts the onset of a traditional English Christmas dinner at London standout craft beer eatery Cask.

Right: Not one but three holy grails - goblets holding the liquid gold, Westvleteren 12, 8 and Blonde. Below: Beau Harrison and Katie Barnes celebrate their recent engagement with Westys just as any self-respecting affianced beerophiles would.

After an underseas jaunt on The Chunnel, we arrived in Belgium and were pleased to find not one, but two acclaimed brewing locales en route to our hotel in Bruges—Westvleteren, where we stocked up on grilled cheese sandwiches and plenty of Westy 12 at In de Vrede, and Brouwerij St. Bernardus, where we toured the brewery and compared the Westy to ABT 12 while dawning logo-adorned Santa hats. The next day, we were shown around De Halve Maan by a spritely, exuberant woman who just may be Belgium’s happiest and most adorable beer proponent. That included sweeping rooftop views of Bruges, which were the most beautiful thing we’d seen until, perhaps, we came upon rare beers the following day on a day trip to Malheur. Thanks to Nickel and Blair, they gave us run of the joint, allowing us to pour our own brews and lounge for as long as we liked…which was quite a while. Eventually, we pulled ourselves away from champagne bottles of Dark Brut and Cuvée Royale, so we could make our next appointment at Het Anker, a brewery best known for its Gouden Carolus line of beers, where we closed out the day in style. Upon departing Bruges, we headed to Brussels to visit sour ale Mecca, Cantillon. A fascinating step back in time was provided by a brewhouse that looks and operates almost exactly the same as it did when it opened over 110 years ago. A mindblowing sampling of lambics, krieks and guezes, some made using elderberry flowers, apricot and rhubarb (this year’s edition of the vaunted Zwanze) followed, complete with a bounty of cheese to enliven the taste experience. Next stop was Antwerp, where we hunkered down for a couple of days and took in a Saturday evening at aged beer haven Kulminator, before heading out for a Sunday spent selecting from over 125 different beers at Essen’s annual Christmas Beer Festival. The latter was a magnificent way to close out a holiday spent sopping up the very best of London and Belgium’s long-standing beer cultures. I will always look back on these photos with great fondness. So, does my trip look like fun? “Belgian Bill” has upcoming tours to various locales and festivals across Europe in April, September and the next GBBCBT in December. Check ciaotravel.com for more information.

The welcoming facade outside St. Bernardus’ brewery in Watou, Belgium. Right: O’Brien’s & Nickel Beer Co. owner Tom Nickel (left) clinks glasses with fellow publican and brewing company owner Scot Blair of Hamilton’s Tavern and Monkey Paw Pub & Brewing fame.

A courtyard view of De Halve Maan’s brewery.

Below: It’s beginning to feel like Christmas...and beer o’clock as the GBBCBT group poses for their holiday photo opp at St. Bernardus.

The sun silhouettes the GBBCBT motor coach waiting to whisk the group from St. Bernardus to Bruges, Belgium.

One would swear they’d entered a fairy tale village taking in an on-high view of Bruges from the rooftop of De Halve Maan.

Above: Possibly the world’s most enthusiastic and adorable tour guide shows the GBBCBT gang around Bruges’ De Halve Maan brewery.

Left: Avery’s Katie Barnes receives instruction on pouring a proper chalice of Malheur beer. Below: Before meeting up with the GBBCBT crew, Tom Nickel and his band of jolly futbol fans make a pit-stop at London’s two-year-old Redemption Brewing en route to take in a Tottenham Hotspurs match.

Left: The private tasting room at London’s Meantime Brewing Company boasts the personal bottle collection of legendary beer writer Michael Jackson. Right: Quite the find - BrewDog and Ballast Point’s collaborative effort, San Diego Scotch Ale, uncovered at Utobeer in London’s Borough Market. A peek into the preserved historic brewhouse at Fuller’s Griffin Brewery in Chiswick.

Enjoying proper pints with brewmaster John Keeling at Fuller’s.

Left: It’s all laughs and hundreds and hundreds of vintage, expertly aged beers at Antwerp institution, Kulminator. Below: Tom Nickel, Scot and Karen Blair share a smile and some artisan cheeses at Malheur’s tasting room.

Left: Nickel (not Larry Koger) leaves La Mesa pit and pub West Coast Barbecue & Craft Beer’s mark on Malheur’s guestbook. Coolships are no longer allowed to be used in Belgium except at gueuzeries like Cantillon. This one, spied on the roof of Het Anker is no longer in commission but preserved for tourists to appreciate.

Ciao! Travel’s Bill Snider and Scot Blair discuss the ancient technology still utilized to create Cantillon’s sterling line of beers.

Outside the Mechelen combo brewery and pub of Het Anker (makers of the Gouden Carolus beers).

A spot worthy of a pilgrimage, the tasting bar at Brussels sour beer Mecca, Cantillon.

Left: The brew kettle at Cantillon.

Right: Central Train Station in Antwerp, Belgium.

Above & Below: Over 100 Belgian holiday beers are ripe for the sampling at the Essen Christmas Beer Festival.



La JoLLa

BEER BARS & RESTAURANTS 1. Home Plate Sports Cafe 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 2. La Jolla Strip Club 4282 Esplanade Ct. | 858.450.1400 www.CohnRestaurants.com 3. La valencia Hotel 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4. Porters Pub 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 5. Public House 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. The Grill at Torrey Pines 11480 N Torrey Pines Rd. | 858.777.6645 www.LodgeTorreyPines.com 7. The Shores Restaurant 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

BOTTLE SHOPS 1. Bristol farms 8510 Genesee Ave. | 858.558.4180 www.BristolFarms.com 2. Whole foods La Jolla 8825 Villa La Jolla Dr. | 858.642.6700 www.WholeFoodsMarkets.com

BREW PUBS 1. karl Strauss Brewing Co. 1044 Wall St. | 858.551.2739 www.KarlStrauss.com 2. La Jolla Brew House 7536 Fay Ave. | 858.456.6279 www.LaJollaBrewHouse.com 3. Rock Bottom Brewery Restaurant 8980 Villa La Jolla Dr. | 858.450.9277 www.RockBottom.com/La-Jolla

BREWERIES 1. karl Strauss Brewing Co. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com 2. New English Brewing Co. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com


Pacific beach mission beach

BEER BARS & RESTAURANTS 1. Bare Back Grill 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. Ciro’s Pizzeria & Beerhouse 967 Garnet Ave. | 619.696.0405 www.CirosSD.com 3. Coaster Saloon 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. firefly 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 5. Luigi’s At The Beach 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 6. Pacific Beach fish Shop 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 7. SD TapRoom 1269 Garnet Ave. | 858.274.1010 www.SDTapRoom.com 8. Sandbar Sports Grill 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 9. Sinbad Cafe 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 10. Sneak Joint 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com

42 | February 2013



1. Amplified Ale Works/California kebab 4150 Mission Blvd. | 858.270.5222 www.AmplifiedAles.com 2. Pacific Beach Ale House 721 Grand Ave. | 858.581.2337 www.PBAleHouse.com

1. keg N Bottle 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 2. Mesa Liquor & Wine Co. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com


Point Loma ocean beach

BEER BARS & RESTAURANTS 1. Gabardine 1005 Rosecrans St. | 619.398.9810 www.GabardineEats.com 2. Harbor Town Pub 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. kecho’s Cafe 1774 Sunset Cliffs Blvd. | 619.225.9043 www.KechosCafe.com 4. Newport Pizza and Ale House 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. oB Noodle House 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 6. oggi’s Pizza and Brewing Co. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 7. Phils BBQ 3750 Sports Arena Blvd. | 619.226.6333 www.PhilsBBQ.net 8. Raglan Public House 1851 Bacon St. | 619.794.2304 9. Restaurant @ The Pearl Hotel 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 10. Sessions Public 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 11. Slater’s 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 12. Tender Greens 2400 Historic Decatur Rd. | 619.226.6254 www.TenderGreensFood.com 13. The Joint 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com

BOTTLE SHOPS 1. Barons Market 4001 W Point Loma Blvd. | 619.223.4397 www.BaronsMarket.com 2. fuller Liquor 3896 Rosecrans St. | 619.296.1531 www.KegGuys.com 3. olive Tree Marketplace 4805 Narragansett Ave. | 619.224.0443 www.OliveTreeMarket.com 4. Sea Trader Liqour & Deli 1403 Ebers St. | 619.223.3010 www.SeaTraderLiquorAndDeli.com

BREW PUBS 1. Pizza Port ocean Beach 1956 Bacon St. | 619.224.4700 www.PizzaPort.com


mission vaLLey cLairemont

BEER BARS & RESTAURANTS 1. La Gran Terraza 5998 Alcala Park | 619.849.8205 www.sandiego.edu/dining/lagranterraza 2. o’Brien’s Pub 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 3. Postcards Bistro @ The Handlery Hotel 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 4. Randy Jones All American Sports Grill 7510 Hazard Center Dr. 215 619.296.9600 www.RJGrill.com 5. The High Dive 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

BREW PUBS 1. Gordon Biersch 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. oggi’s Pizza and Brewing Co. 2245 Fenton Pkwy. 101 | 619.640.1072 www.MissionValley.Oggis.com 3. San Diego Brewing Company 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

BREWERIES 1. Ballast Point/Home Brew Mart 5401 Linda Vista Rd. 406 | 619.295.2337 www.HomeBrewMart.com 2. Societe Brewing Company 8262 Clairemont Mesa Blvd www.societebrewing.com

HOME BREW SUPPLY 1. Home Brew Mart/Ballast Point 5401 Linda Vista Rd. 406 | 619.232.6367 www.HomeBrewMart.com



BEER BARS & RESTAURANTS 1. Leroy’s kitchen & Lounge 1015 Orange Ave. | 619.437.6087 www.LeroysLuckyLounge.com 2. Little Piggy’s Bar-B-Q 1201 First St. | 619.522.0217 www.NadoLife.com/LilPiggys 3. village Pizzeria 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/VillagePizzeria

BREW PUBS 1. Coronado Brewing Co. 170 Orange Ave. | 619.437.4452 www.CoronadoBrewingCompany.com


mission hiLLs hiLLcrest

BEER BARS & RESTAURANTS 1. Jakes on 6th 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 2. Local Habit 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com 3. R-Gang Eatery 3683 5th Ave. | 619.677.2845 www.RGangEatery.com 4. Shakespeare Pub & Grille 3701 India St. | 619.299.0230 www.ShakespearePub.com 5. The Range kitchen & Cocktails 1263 University Ave. | 619.269.1222 www.TheRangeSD.com 6. The Regal Beagle 3659 India St. 101 | 619.297.2337 www.RegalBeagleSD.com 7. The Ruby Room 1271 University Ave. | 619.299.7372 www.RubyRoomSD.com

BOTTLE SHOPS 1. Whole foods Hillcrest 711 University Ave. | 619.294.2800 www.WholeFoodsMarket.com

BREW PUBS 1. Hillcrest Brewing Company 1458 University Ave. | 619-269-4323 www.HillcrestBrewingCompany.com



BEER BARS & RESTAURANTS 1. 98 Bottles 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com

2. Bare Back Grill 624 E St. | 619.237.9990 www.BareBackGrill.com 3. Bub’s @ The Ball Park 715 J St. | 619.546.0815 www.BubsSanDiego.com 4. Craft & Commerce 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 5. Downtown Johnny Brown’s 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 6. knotty Barrel 844 Market St. | 619.269.7156 www.KnottyBarrel.com 7. Neighborhood 777 G St. | 619.446.0002 www.NeighborhoodSD.com 8. Proper Gastropub 795 J St. | 619.255.7520 www.ProperGastropub.com 9. Quality Social 789 6th Ave. | 619.501.7675 QualitySocial.comm 10. Searsucker 611 5th Ave. | 619.233.7327 www.Searsucker.com 11. The field Irish Pub & Restaurant 544 5th Ave. | 619.232.9840 www.TheField.com 12. The Hopping Pig 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 13. The Local 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 14. The Tipsy Crow 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com 15. Tin Can Alehouse 1863 5th Ave. | 619.955.8525 www.TheTinCan1.Wordpress.com

BOTTLE SHOPS 1. Best Damn Beer Shop (@ Super Jr Market) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 2. Bottlecraft 2161 India St. | 619.487.9493 www.BottlecraftBeer.com

BREW PUBS 1. karl Strauss Brewing Co. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 2. Monkey Paw Pub & Brewery 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 3. Rock Bottom Brewery Restaurant 401 G St. | 619.231.7000 www.RockBottom.com/San-Diego 4. The Beer Company 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

BREWERIES 1. Mission Brewery 1441 L St. | 619.818.7147 www.MissionBrewery.com

HOME BREW SUPPLY 1. Best Damn Home Brew Shop 1036 7th Ave. | 619.232.6367 Find us on Facebook!



BEER BARS & RESTAURANTS 1. Alchemy San Diego 1503 30th St. | 619.255.0616 www.AlchemySanDiego.com 2. Bar Eleven 3519 El Cajon Blvd. | 619.450.4292 www.ElevenSanDiego.com 3. Bourbon Street Bar & Grill 4612 Park Blvd. | 619.291.0173 www.BourbonStreetSD.com 4. Counterpoint 830 25th St. | 619.564.6722 www.CounterpointSD.com

5. Cueva Bar 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 6. El Take It Easy 3926 30th St. | 619.291.1859 www.ElTakeItEasy.com 7. farm House Cafe 2121 Adams Ave. | 619.269.9662 www.FarmHouseCafeSD.com 8. Hamilton’s Tavern 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com 9. Live Wire Bar 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 10. Ritual Tavern 4095 30th St. | 619.283.1618 www.RitualTavern.com 11. Sea Rocket Bistro 3382 30th St. | 619.255.7049 www.SeaRocketBistro.com 12. Small Bar 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 13. Station Tavern 2204 Fern St. | 619.255.0657 www.StationTavern.com 14. The Linkery 3794 30th St. | 619.255.8778 www.TheLinkery.com 15. The Rose Wine Pub 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 16. The South Park Abbey 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 17. Tiger!Tiger! Tavern 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 18. Toronado San Diego 4026 30th St. | 619.282.0456 www.ToronadoSD.com 19. True North Tavern 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com 20. uRBN Coal fired Pizza 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 21. urban Solace 3823 30th St. | 619.295.6464 www.UrbanSolace.net

BOTTLE SHOPS 1. Bine & vine 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com 2. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 3. Clem’s Bottle House 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 4. Henry’s Market 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 5. kwik Stop Liquor & Market 3028 Upas St. | 619.296.8447 6. Mazara Trattoria 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. Pacific Liquor 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. Stone Company Store - South Park 2215 30th St. 3 | 619.501.3342 www.StoneBrew.com/Visit

BREW PUBS 1. Blind Lady Ale House/Automatic Brewing Co 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHouse.com

BREWERIES 1. Poor House Brewing Company 4494 30th St. www.PoorHouseBrew.com

HOME BREW SUPPLY 1. The Homebrewer 2911 El Cajon Blvd. | 619.450.6165 www.TheHomebrewerSD.com

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BEER BARS & RESTAURANTS 1. Churchill’s Pub and Grille 887 W San Marcos Blvd. | 760.471.8773 www.ChurchillsPub.us 2. Cool Hand Luke’s 110 Knoll Rd. | 760.752.3152 www.CoolHandLukes.com 3. Mike’s BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. PCH Sports Bar & Grill 1835 S Coast Hwy | 760.721.3955 www.PCHSportsBarAndGrill.com 5. Phils BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 6. Stone Brewing World Bistro & Gardens 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 7. Sublime Ale House 1020 W San Marcos Blvd. | 760.510.9220 www.SublimeAleHouse.com 8. The Compass 300 Carlsbad Village Dr. | 760.434.1900 www.facebook.com/TheCompassCarlsbad

BOTTLE SHOPS 1. Beer On The Wall 3310 Via De La Valle | 760.722.2337 www.beeronthewall.com 2. Holiday Wine Cellar 302 W Mission Ave. | 760.745.1200 www.HolidayWineCellar.com 3. Pizza Port Bottle Shop 573 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com 4. Stone Company Store - Oceanside 301 N Tremont St. | 760.529.0002 www.StoneBrewing.com 5. Texas Wine & Spirits 945 Carlsbad Village Dr. | 760.729.1836 www.TexasWineSpirits.com

BREW PUBS 1. Back Street Brewery/Lamppost Pizza 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. Breakwater Brewing Company 101 N Coast Hwy. C140 | 760.433.6064 www.BreakwaterBrewingCompany.com 3. Karl Strauss Brewing Co. 5801 Armada Dr. | 760.431.2739 www.KarlStrauss.com 4. Pizza Port Carlsbad 571 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com 5. Prohibition Brewing Co. 2004 E Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 6. San Marcos Brewery & Grill 1080 W San Marcos Blvd. | 760.471.0050 www.SanMarcosBrewery.com

BREWERIES 1. Aztec Brewing Company/7 Nations 2330 La Mirada Dr. 300 | 760.598.7720 www.AztecBrewery.com 2. Belching Beaver Brewery 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 3. Fezziwig’s Brewing Co. 5621 Palmer Way www.FezziwigsBrewing.com 4. Indian Joe Brewing 2379 La Mirada Dr. | 760.295.3945 www.IndianJoeBrewing.com 5. Iron Fist Brewing Co. 1305 Hot Springs Way 101 | 760.216.6500 www.IronFistBrewing.com 6. Latitude 33 Brewing Company 1430 Vantage Ct. 104 | 760.913.7333 www.Lat33Brew.com 7. Mother Earth Tap House 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com

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8. Oceanside Ale Works 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 9. Offbeat Brewing Company 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 10. On-The-Tracks Brewery 5674 El Camino Real G www.OTTBrew.com 11. Port Brewing/The Lost Abbey 155 Mata Way 104 | 760.720.7012 www.LostAbbey.com 12. Stone Brewing Co. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 13. Stumblefoot Brewing Co. 1784 La Costa Meadows Dr. www.Stumblefoot.com

HOME BREW SUPPLY 1. Hydrobrew 1319 S Coast Hwy. | 760.966.1885 www.HydroBrew.com 2. Mother Earth Retail Store 204 Main St . | 760.599.4225 www.MotherEarthBrewCo.com 3. Smokin Beaver Brew Shop 348 State Place | 760.747.2739 www.SmokinBeaver.com



BEER BARS & RESTAURANTS 1. Encinitas Ale House 1044 S Coast Hwy 101 | 760.943.7180 www.EncinitasAleHouse.com 2. Lumberyard Tavern & Grill 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTavernAndGrill.com 3. Oggi’s Pizza and Brewing Co. 12840 Carmel Cntry Rd. | 858.481.7883 www.DelMar.Oggis.com 4. Oggi’s Pizza and Brewing Co. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 5. Stadium Sports Bar & Restaurant 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 6. The Craftsman New American Tavern 267 N. El Camino Real | 760.452.2000 www.CraftsmanTavern.com 7. Union Kitchen & Tap 1108 S Coast Hwy. 101 | 760.230.2337 www.LocalUnion101.com

BOTTLE SHOPS 1. Royal Liquor 1496 N Coast Hwy. 101 | 760.753.4534

BREW PUBS 1. Pizza Port Solana Beach 135 N Hwy. 101 | 858.481.7332 www.PizzaPort.com/Locations/Solana-Beach



BEER BARS & RESTAURANTS 1. Bangin’ Burgers 7070 Miramar Rd. | 858.578.8000 www.Bangin-Burgers.com 2. Bruski House Burgers & Beer 9844 Hibert St. G10 | 858.530.2739 www.BruskiHouse.com

BREW PUBS 1. Callahan’s Pub & Brewery 8111 Mira Mesa Blvd. | 858.578.7892 www.CallahansPub.com 2. Karl Strauss Brewing Co. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com

BREWERIES 1. AleSmith Brewing Company 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 2. Ballast Point Brewing & Spirits 10051 Old Grove Rd. | 858.695.2739 www.BallastPoint.com


3. Green Flash Brewing Company 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 4. Hess Brewing 7955 Silverton Ave. 1201 | 619.887.6453 www.HessBrewing.com 5. Rough Draft Brewing Co. 8830 Rehco Rd. D | 858.453.7238 www.RoughDraftBrew.com 6. Wet ‘N Reckless Brewing Co. 10054 Mesa Ridge Ct. 132 | 858.480.9381 www.WetNReckless.com

HOME BREW SUPPLY 1. American Homebrewing Supply 9535 Kearny Villa Rd. | 858.268.3024 www.AmericanHomebrewing.com

OTHER 1. White Labs 9495 Candida St. | 858.693.3441 www.WhiteLabs.com



BEER BARS & RESTAURANTS 1. Company Pub and Kitchen 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 2. Phileas Fogg’s 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 3. URGE American Gastropub 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.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. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855

BREW PUBS 1. Karl Strauss Brewing Co. 10448 Reserve Dr. | 858.376.2739 www.KarlStrauss.com 2. Oggi’s Pizza and Brewing Co. 10155 Rancho Carmel Dr. | 858.592.7883 www.CMR.Oggis.com

BREWERIES 1. Lightning Brewery 13200 Kirkham Wy. 105 | 858.513.8070 www.LightningBrewery.com



1. Alpine Beer Company 2351 Alpine Blvd. | 619.445.2337 www.AlpineBeerCo.com



1. Julian Brewing/Bailey BBQ 2307 Main St. | 760.765.3757 www.BaileyBBQ.com



BEER BARS & RESTAURANTS 1. La Bella Pizza 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 2. Oggi’s Pizza and Brewing Co. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 3. The Canyon Sports Pub & Grill 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com

BOTTLE SHOPS 1. Henry’s Market 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

1. The Brew House at Eastlake 871 Showroom Pl. 102 | 619.656.2739 www.BrewHouseEastlake.com

BREWERIES 1. Mad Lab Craft Brewing 6120 Business Ctr. Ct. | 619.254.6478 www.MadLabCraftBrewing.wordpress.com



BEER BARS & RESTAURANTS 1. California Kebab 5157 College Ave. | 619.582.5222 www.Cali-Kebab.com 2. Cheba Hut 6364 El Cajon Blvd | 619.269.1111 www.ChebaHut.com 3. Cucina Fresca & Sons 6784 El Cajon Blvd. | 619.668.0779 4. Hoffer’s Cigar Bar 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 5. KnB Wine Cellars 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 6. Terra American Bistro 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7. The Vine Cottage 6062 Lake Murray Blvd. | 619.465.0138 www.TheVineCottage.com 8. West Coast BBQ and Brew 6126 Lake Murray Blvd.

BOTTLE SHOPS 1. Keg N Bottle 6060 El Cajon Blvd. | 619.265.0482 www.KegNBottle.com 2. Keg N Bottle 1827 Lemon Grove Ave. | 619.463.7172 www.KegNBottle.com 3. KnB Wine Cellars 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 4. Palm Springs Liquor 4301 Palm Ave. | 619.698.6887 Find us on Facebook!



BEER BARS & RESTAURANTS 1. Eastbound Bar & Grill 10053 Maine Ave. | 619.334.2566 Fin us on Facebook!

2. Main Tap Tavern 518 E Main St. | 619.749.6333 www.MainTapTavern.com 3. Oggi’s Pizza and Brewing Co. 9828 Mission Gorge Rd. | 619.449.6441 www.Santee.Oggis.com 4. Press Box Sports Lounge 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.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. Valley Farm Market 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com

BREW PUBS 1. El Cajon Brewing Company 110 N Magnolia Ave. www.Facebook.com/ElCajonBrewery

BREWERIES 1. Manzanita Brewing Company 9962 Prospect Ave. D | 619.334.1757 www.ManzanitaBrewing.com

HOME BREW SUPPLY 1. All About Brewing 700 N Johnson Ave. G | 619.447.BREW www.AllAboutBrewing.com 2. Homebrew 4 Less 9181 Mission Gorge Rd. | 619.448.3773 www.Homebrew4LessInc.com

WANT TO ADD YOUR LOCATION? Send submissions to: directory@westcoastersd.com

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Profile for Advanced Web Offset

West Coaster  

February 2013 issue. News and events for San Diego's craft beer community

West Coaster  

February 2013 issue. News and events for San Diego's craft beer community