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June 2012

Serving AmericA’S FineSt Beer county

San Diego

Collaboration

Beers Abound PAGE 18

Craft Beer

@ Petco PAGE 8

Karl Strauss Brewing Company Vol. 2 No. 7

SAN DIEGANS WIN BIG AT THE 2012 wOrLD BEEr CuP PAGE 6

FREE COPY


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e r v i n g

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3,921 – Beers judged at this year’s World Beer Cup (WBC) 1,173 – Beers judged at the 2002 WBC 95 – Style categories at this year’s WBC 70 – Style categories at the 2002 WBC 799 – Breweries that entered beer at this year’s WBC 379 – Breweries that entered beer at the 2002 WBC

TABLE OF CONTENTS 4

Brews in the News

6-7

Beer and Now: Beer @ PETCO

8-9

June Beer Events Spotlight: OB

10 12-13

Founders Interview

14

Plates & Pints: The Quarterly

16

Collabeerations

18

WBC: Fresh Perspectives

20-21

Beer Directory & Map

22-23

27 – Countries of judge origin at this year’s World Beer Cup Michael Plank is visibly elated as his brewery from Kelheim, Germany takes the Champion Brewery and Brewmaster Award in the Small Brewing Company category at this year’s World Beer Cup. Photo: Ryan Lamb

9 – Countries of judge origin at the 2002 WBC

Cup Fever

67 – Percentage of judges from outside the U.S. this year

Brewers from around the world travel to San Diego for conference, competition By WC Staff

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he 2012 Craft Brewers Conference kicked off May 2 with a welcome reception at the San Diego Zoo. Nearly 40 different breweries poured beer for 4,000 drinkers, and locals Societe Brewing Co. capped their first day of serving beer in San Diego by bringing two beers, an IPA and a Belgian Extra. Three days of seminars followed, complete with two sessions of BrewExpo America that showcased more than 250 industry suppliers spread throughout the Town and Country Resort Hotel’s Grand Hall and Big Tent. Beer flowed at the Tiki Pavilion by night, with more than 150 beers on tap

thanks to the organizational efforts of Jeff Bagby and the talented Pizza Port crew. Nine of these beers were brewed and served in honor of Daniel Q. Williams, beer service manager for the Craft Brewers Conference and beer manager for the World Beer Cup and Great American Beer Festival who passed away earlier this year. The conference culminated with the 2012 World Beer Cup on May 5, the biggest international beer competition to date. San Diegan breweries took home 16 awards, including five Gold, three Silver, and eight Bronze. Here are some of the stats from the World Beer Cup, past and present:

54 – Number of countries that entered beer this year 21 – Number of countries that won awards this year 2,651 – Number of U.S. entries this year 100 – Highest award-winning percentage by a country this year (Haiti, 1/1) 524 – Number of entries by California breweries this year (highest tally) 55 – Number of awards won by California breweries this year (highest tally) 284 – Number of awards presented this year 150 – Entries in the American-Style India Pale Ale category this year (most entries)

Revenge of the Ruination Stone Brewing Co.’s double IPA celebrates ten years of ruining palates By Ian Cheesman

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very craft beer diehard can likely trace the start of their journey back to one singular brew, a quaff of sufficient distinction that compels them to forever shun the dearth of flavor in mass produced swill. For me, this beer was definitely not Stone Ruination IPA. I want to be absolutely clear on this point. Though Stone Ruination IPA is an outstanding double IPA, my first sample of it was hardly a welcoming gesture into the craft brew world. Stone’s embrace of bitterness didn’t shock me, but it seemed to take hoppiness to another plane of reality. It was prohibitively bitter, assaulting my tender, young palate with all the subtlety of a tall glass of napalm. However, after a few years Continued on page 19

Stone Ruination Tenth Anniversary IPA — one big beer

Into the Brew: FW Beer Fest

The intrepid souls who sample this beer should brace for impact. The aroma and flavor are a one-two punch of dueling citrus oils and pine notes that dig into your tongue like crampons kicking into a sheer icy slope.


LETTER FROM THE EdiTOR Last year, Mayor Jerry Sanders proclaimed June “Craft Beer Month” in San Diego, and while I’d argue that just about every month in our county is deserving of this title, the recognition was welcomed nonetheless. And, it may be even more fitting this year than last: San Diego just hosted a massive conference tied in with the biggest international beer competition to date (see pages 1, 6 and 20-21 to read more on the Craft Brewers Conference and World Beer Cup), June 15 marks the grand opening of White Labs’ tasting room — another mayoral proclamation decreed June 15, 2011 “White Labs Day” — and, we are seeing an unprecedented number of breweries in the planning stages. With all this excitement, though, please remember to drink responsibly, drive safely and thank the brewers who Mayor Jerry Sanders with members of the San Diego Brewers Guild, make it all possible. June 2011 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

STAFF PHOTOGRAPHER Kristina Yamamoto kristina@westcoastersd.com

On the cover: Karl Strauss employees take home Silver for Two Tortugas. (L-r): Ryan Ross, Melody Daversa, Corey Rapp, Andrew Wilde, Brian Scott, Chris Cramer, Matt Johnson, Shawn Steele, and Paul Segura, with Charlie Papazian. Photo by Ryan Lamb

STAFF WRITERS Sam Tierney sam@westcoastersd.com Jeff Hammett jeff@westcoastersd.com Brandon Hernández brandon@westcoastersd.com COPY EDITOR Amy T. Granite amy@westcoastersd.com MEDIA CONSULTANT Tom Shess Thomas.Shess@gmail.com

EDITORIAL INTERNS Nickie Peña Mike Fogarty

West Coaster, The Website westcoastersd.com WEB MANAGER Mike Shess mike@westcoastersd.com

WEB EDITOR Ryan Lamb ryan@westcoastersd.com

WEBMASTER Josh Everett Fresh Cut

WEB CONTRIBUTORS Ryan Reschan Brandon Hernández

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. © 2012 West Coaster Publishing Co. All rights reserved. “No beer was wasted in the making of this publication.”


Into the Brew

Meeting of the Minds

Firestone Walker to host festival showcasing worldwide brewing talent By Sam Tierney

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Photo: Kayla Coleman Sam Tierney is a graduate of the Siebel Institute and Doemens World Beer Academy brewing technology diploma program. He cur­ rently 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.

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ast month, I talked about beer’s sense of place, which develops from time and geographic influence. I find the current brewing climate fascinating because everyone around the world is sharing ideas with everyone else. Who knew that there were wonderful American-style IPAs being brewed in Japan? How about one aged on cedar in a traditional sake method? Brewers all around the world are taking the best ideas from other regions and using their local tastes and ingredients to craft new flavors. I know I wouldn’t mind trying a pale ale that originally came from England, got the American hop treatment, and then a little toasted sesame in Japan. The Firestone Walker Invitational Beer Festival being held this June 9 will bring 40 of the best brewers from around the world to Paso Robles, California. It all started sometime last year in a brewers’ meeting when our brewmaster, Matt Brynildson, brought up the idea of hosting a beer festival. This wouldn’t be an ordinary festival — no volunteer pourers or others who are not knowledgeable about the beer they’re serving. This festival would require that the brewers themselves poured their beer, so that attendees could hear firsthand about the beers and brewery. Each brewer would bring two beers: one “sessionable” beer, and something special to showcase the pinnacle of their ingenuity and creativity. The brewers would be invited from a pool of his personal favorites from around the world. The concept sounded good to me, though perhaps a little ambitious. Getting several dozen of the world’s best brewers to personally come and pour their beer on the Central Coast sounded a bit like herding cats, but I certainly wouldn’t complain if it all came together as envisioned. And come together it has: San Diego will be represented by AleSmith, Alpine, Ballast Point, Green Flash, Port Brewing/The Lost Abbey, and Pizza Port. A few familiar faces from the West Coast will also be in attendance, including Russian River, Kern River, Bear Republic, Trumer (can’t wait to see what second beer they bring, as they only officially make one beer), The Bruery, Fifty Fifty, and Beachwood BBQ & Brewing. Joining them from across the country are a group of brewers that are seldom if ever seen in California. Three Floyds and Sun King are making the trek out from Indiana, accompanied by their neighbors from Michigan, Bells and Founders. From elsewhere in the country, Boulevard, Odell, Cigar City, Nebraska Brewing, Southern Tier, and Revolution Brewing are among those also coming to Paso. In spite of this elite group of American brewers, the most interesting to me are the brewers coming from overseas: Mikkeller from Denmark (though brewing in Belgium and Norway as well), Way Beer from Brazil, and Yo-Ho from Japan. All three of these brewers are heavily influenced by American

Top: The Firestone Walker team accepts the 2012 Champion Brewery and Brewmaster Award in the Mid-size Brewing Company category; Bottom left: Beachwood BBQ & Brewing out of Long Beach, CA take home Gold for Foam Top Cream Ale; Bottom right: Placentia’s The Bruery, with one of their three awards on the night. All three breweries will pour at the June 9 festival. Photos by Ryan Lamb

brewing, and brew some of their beers in an unquestionably American style. They also draw upon the flavors of their homelands to craft beers that are familiar, yet unique. Brewing has always been a progression of cross-pollination, and we are now witnessing American influences manifesting all over the world. This cross-pollination has in the past been predominantly one-way from the Old World brewing centers of Europe to the rest of the world, but now it’s happening in every direction. Mikkeller makes some fantastic beers in just about every style imaginable. The brewing scene in Scandinavia has broadly been influenced by American brewing, though it retains much of an older influence from British brewing. Just like the US, their beer scene was previously dominated by large lager breweries and has had an incredible renaissance in recent years. Mikkeller brews some of his beer at Nogne Ø

in Norway, which is another brewer that fuses British and American style with impressive results. He also brews American and Belgian-style ales and various lagers at De Proefbrouwerij in Belgium, borrowing on the traditions of Continental brewing as well. If anyone embodies the modern international spirit of brewing, it is this “gypsy” brewer from Copenhagen. Mikkel, brewer and owner of Mikkeller, recently visited California and had an IPA brewed at Drakes up in the Bay Area, which was released as “Invasion IPA.” I hope that everyone coming to the festival has an amazing time at this meeting of brewers from around the world. We are now part of a truly international brewing movement toward beers of flavor and character, sharing the best of what we discover, and drawing upon our unique cultural and environmental influences to lift beer to new and delicious heights.


BREWS IN THE NEWS

Beer Buzz News from around the San Diego Beer Community

2012 World Beer Cup local award winners, in clockwise order from top left: Karl Strauss, Green Flash, Manzanita, AleSmith, Pizza Port Carlsbad, Pizza Port Ocean Beach, Alpine (photo ©2012 Jason E. Kaplan), Lost Abbey, Rock Bottom La Jolla.

World Beer Cup Awards Local brewers take sixteen on home soil San Diegan brewers took home a collective sixteen awards at this year’s Brewers Association World Beer Cup on May 5, including five gold, three silver, and eight bronze. Here they are listed in order of awarding: Bronze - Chocolate Beer (34 entries): Odin’s Raven, Alpine Beer Co.; Gold - Coffee Beer (56 entries): Bacon and Eggs Breakfast Coffee Imperial Porter, Pizza Port Ocean Beach; Bronze - Experimental Beer (42 entries): Where There’s Smoke..., Manzanita Brewing Co; Bronze - American-Belgo-Style Ale (48 entries): Le Freak, Green Flash Brewing Co; Gold - French & Belgian-Style Saison (44 entries): Carnevale, The Lost Abbey; Bronze - Belgian & French-Style Ale (22 entries): Gift of the Magi, The Lost Abbey; Silver - Belgian-Style Dark Strong Ale (41 entries): Two Tortugas Belgian

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Quad, Karl Strauss Brewing Co.; Gold - English-Style Brown Ale (30 entries): Longboard Brown Ale, Rock Bottom La Jolla; Silver - Old Ale or Strong Ale (51 entries): AleSmith Decadence 2010 Old Ale, AleSmith Brewing Co.; Bronze - Barley Wine-Style Ale (62 entries): AleSmith Old Numbskull, AleSmith Brewing Co.; Gold - Irish-Style Red Ale (31 entries): Red Trolley Ale, Karl Strauss Brewing Co.; Gold - Imperial India Pale Ale (93 entries): Poor Man’s IPA, Pizza Port Carlsbad; Bronze - Imperial India Pale Ale (93 entries): Palate Wrecker, Green Flash Brewing Co.; Bronze - AmericanStyle Brown Ale (47 entries): Great American Brown, Pizza Port Carlsbad; Silver - American-Style Black Ale (49 entries): Tarantulas 2.0, Pizza Port Ocean Beach; Bronze - American-Style Stout (34 entries): Achievement Beyond Life’s Experiences American Stout Brit Antrim Benefit Beer, Pizza Port Ocean Beach.

Do you LOVELIKEBEER? Charitable pairing debuts at North Park bistro LOVELIKEBEER, an organization that inspires charitable vegan food and craft beer events, will commemorate its first year of fundraising events by launching the first in a new “menu series” at Sea Rocket Bistro on Thursday, June 14. Proceeds from the pairing, Spicy Kimchee Barbecue Seitan with Green Flash Hop Head Red, will benefit San Diego City College’s Seeds @ City Urban Farm, a non-profit teaching farm that trains young urban farmers in sustainable, organic, local, community agriculture, and is the first of its kind at an institution of higher education in San Diego County. The cost of the pairing is $20 during the debut event from 5-10pm, and $22 thereafter.


the Brews in g in our in d stersd. a a o re e: westc s you’re it w s e b n e e w th m our ft beer Most of omes fro blog, cra c a n in o ince ti ta c e main more. S News se ebsite w tory, and w c r e 010, u ir 2 o d f n o n com. O ctober r locatio O e e in b g r, up a lo lend an sign om’s b event ca e. You c stersd.c n a li o n tc o s s t e gw word ccoun @ launchin 153,790 r email a d u e o h y s li to b pu livered we have posts de our blog e v cribe a s h b to om/su stersd.c a o tc s e w

Class without glass: new local growlers shine. Photos courtesy of Hess/Societe

Beer-To-Go San Diegan brewers embrace new growler styles Hess Brewing and Societe Brewing Company both unveiled 64 oz. stainless steel growlers this past month, each emblazoned with the company logo. Societe’s Doug Constantiner noted a few benefits: they’re lightweight, UV-proof, and won’t shatter like glass. They also have a wide mouth and flip-top closure. Mission Brewery, located right across the street from PETCO Park, sells a full-gallon (128 oz.) recyclable cardboard and plastic growler that is geared to the tailgating crowd (see page 9) in addition to the standard 64 oz. glass carrier. AleSmith is gauging public interest in 32 oz. glass growlers to supplement the 64 oz. size currently offered; “like” them on Facebook and submit your comment on the photo posted May 24. Continued on page 15

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BEER AND NOW

Out to the Ball Game

Finding craft beer at Petco Park proves easy this season By Jeff Hammett

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Jeff Hammett first noticed craft beer early in college when a friend introduced him to Stone Brewing Co.’s Pale Ale. After gradu­ ating from UCSD with a degree in Philoso­ phy, 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

espite the fact that many of us around here drink beer year round, baseball and beer are two things that seemingly scream that it’s summertime. Beer failed to get immortalized along with peanuts and Cracker Jack in the song “Take Me Out to the Ball Game,” but I’d argue that for adults today beer is at least as much a part of taking in a ball game as either of those salty snacks. I doubt I’m alone in the fact that I can’t remember the last time I actually had those snacks at a ball game, and on the flip side I can’t remember the last time I didn’t have a beer while watching a game. The beer situation in stadiums around the country has largely played out like that at other bars and restaurants: until recently craft beer was hard to find or non-existent. Slowly over the years as more and more beer drinkers are discovering craft beer and demand rises, stadiums are starting to increase their craft beer offerings to satisfy those demands. Most stadiums offer at least a few craft beers these days, some more than others. At Target Field in Minneapolis, where the Minnesota Twins play Surly Brewing Co. offers a new beer, Bandwagon, a West Coaststyle IPA which is only available at the stadium. Currently Petco Park doesn’t have any exclusive beers to draw fans in like Surly offers in Minnesota, but most fans shouldn’t have many complaints about the craft offerings available this season. The Padres started playing at Petco Park in the Spring of 2004 and at the time the beer offerings were pretty bleak. It’s hard to say for sure exactly what was offered, but all signs point to a lack of craft during the first half of that initial season. In the summer of 2004 Stone Brewing Co. landed their first handle for Stone Pale Ale and over the years the number of

There are several craft beer carts to choose from down the first base line on the main concourse

concession stands offering Stone Pale Ale grew, but there weren’t many other choices when it came to craft beer. At the All Star break last year, the powers that be at Petco Park seemed to wake up to the craft beer revolution and the beer options got a whole lot better. In July, 2011 a “Craft Beers of the Padres” section was added near Section 105 with a handful of craft beers from a few different breweries on tap. When the season got underway this year the breweries had changed, but the carts were still there. The “Premium” craft beers will set you back a bit more than the ordinary beers, $9 for 20oz or $10 for 24oz, but I think we can all agree that it’s well worth the difference in price. When I went to a game in April there were two Ballast Point carts, offering two beers each (Big Eye IPA, Pale Ale, Calico Amber Ale and Wahoo Wheat) along with a Karl Strauss cart (offering Red Trolley Ale and Pintale Pale Ale) as well as carts for Craft Brew Alliance breweries Redhook Brewing (with R.H. Pilsner Longerhammer IPA) and Widmer Brothers (pouring Dark Saison and Spiced IPA, the latter of which

craft beer, Mr. Hammett is an avid cyclist and can be seen riding on the road or trails most weekends.

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PCL Bar and Grill offers eight craft beers on tap

was a collaboration with members of local homebrew club QUAFF). Not far from the “Craft Beers of the Padres” section up a short set of stairs is the PCL Bar and Grill. You might be lured in by the “Now Serving Hodad’s” sign, but once inside you’ll find eight craft taps, all for the same prices as the carts below. In addition to a few of the previously mentioned offerings PCL Bar and Grill had beer from AleSmith, Port Brewing and Stone IPA on tap when I stopped in. Not far away is the “Taste of Belgium” beer cart serving Hoegaarden, Stella Artois and Leffe (which are all owned by InBev). Down the left field line near section 122 are more offerings from Craft Brew Alliance breweries Widmer Brothers and Kona Brewing Co. There are also several “Ballpark Brews” stands throughout the stadium that serve a good selection of craft beer from bottles, plus a few more local taps out behind left field. No discussion of craft beer at Petco Park would be complete without mentioning Neil the Beerman, who can be found at the Brickhouse Deli in the Western Metal


Supply building. Neil has built a cult following among beer drinkers, going so far to handout his very own Neil the Beerman TOPPS brand baseball cards early in the season. Here you can find the best bottled beer selection in the park, including beers from Karl Strauss, Ballast Point, Stone Brewing Co., Alaskan Brewing, New Belgium, Sierra Nevada, Widmer Brothers, Redhook and Kona Brewing. So there’s no shortage of craft beer to drink during a game at Petco Park, but what are the options like outside the stadium? Mission Brewery is just a short walk from the stadium, practically in the parking lot. Mission is typically open before, during and after all home games. They recently started offering growlers to-go, including a no-glass, tailgate-approved option. You can’t get much closer to Petco Park (without actually being inside the stadium) than Proper Gastropub. Located just outside the Park in the Park, they offer a handful of craft beers on tap as well as a respectable bottle list. Walk ten to fifteen minutes into the East Village and you’ll find yourself at near a couple of the best beer bars downtown, Neighborhood and Monkey Paw Pub and Brewery. Back in the Gaslamp Quarter and closer to the stadium many of the nearby bars are offering plenty of craft beers these days as well. While most wouldn’t be described as craft beer bars, and you won’t typically find many rare, hard to find brews, plenty of solid craft beers are offered at Bub’s at the Ballpark, Nicky Rottens, Knotty Barrel and Bootleggers. Also nearby is the

Downtown Rock Bottom Brewery. Again, you might not find many beers that beer geeks are anxiously awaiting to tick, but you will find a good pint of beer. I mentioned earlier that most craft beer fans won’t have too many complaints about the beer selection at Petco Park, I still standby that statement, but if there’s one complaint I have heard (and even made myself), it’s that with four Ballast Point beers being offered at Petco Park there’s no Sculpin available. But really, if that’s the only complaint, I’m fine with it. Aside from West Coaster, Jeff also writes for San Diego Beer Blog at sandiegobeerblog.com, and you can follow him on twitter @SDBeer

Mission Brewery’s full-gallon, recyclable growler

Several Ballpark Brews stands dot the stadium


junE BEER EvEnTS

Saturday, June 16

Beer & Bourbon Tasting @ The Beer Co. Best Damn Beer Shop is pulling out all the stops, in collaboration with TapHunter and Heaven Hill Distilleries, to bring you a night of big booze and beers. Tickets cost $50 or $55 at the door for five tasters of bourbon and five tasters of beer, and the list is impressive: Old Rip Van Winkle 107 proof, Pappy Van Winkle Family Reserve 23 year, Elijah Craig 18 year and more on the bourbon side, plus bottles like Hangar 24 Barrel Roll No. 3 Pugachev’s Cobra Imperial Stout, Mikkeller Weasel Cognac Barrels Imperial Stout, The Bruery Mother Funker and more for the true beer geek. There’s a monster 13-beer tap list, too, and that’s not counting the secret kegs. For the full list, visit bestdamnbeershop.com

The craft beer events listed on this page are just a fraction of the amount we have on our constantly­maintained online calendar. Check out more great happenings at westcoastersd.com/ event­calendar, and remember that it’s free and easy to submit events at your bar, brewery or bottle shop. Let the fun begin! Friday, June 1

Beerfest @ PETCO Park Sample beer from more than a dozen breweries, including many local ones, at this year’s beerfest. Admission is free with a ticket to the Friday night game against the Arizona Diamondbacks. Beer samples are either $3 for 6 oz or $6 for 14 oz. Beer tasting starts at 5p.m. and goes until just before the first pitch. Sunday, June 3

SD IPA Tap Takeover @ Phileas Foggs “FOGG-A-PALOOZA 2” is set to run from May 31 through June 3, showcasing great San Diego beers. On Saturday, June 2 there’s a Karl Strauss beer pairing dinner on the outdoor patio/beer garden, and a Green Flash dinner is set for the next day. The four-day mini festival concludes with all SD IPAs on the taps Sunday night; for more information visit phileasfoggs.net Wednesday, June 6

Thursday, June 21

Painting Class w/ The Lost Abbey

from Poway will be pouring their Thunderweizen Ale and Elemental Pilsner; locals Ballast Point will also be on hand to serve up beer to go with the cuisine. Other beer providers include Sapporo, Primo, Trumer Pils, Asahi Beer USA, Kirin and Kona Brewing Co. Sake participants include Mutual Trading Co., Silkroad, PIL, Hakutsuru, Takara, Ichishima, Gekkeikan, Smart Assist and Yatsushika. On the culinary side, all-star San Diego restaurants such as Sushi on a Roll, Marine Room, Shimbashi Izakaya, Opera, Arterra, Alchemy, Harrah’s Rincon Casino, Otafuku Foods, Pacific Del Mar, Bice Ristorante, Azuki Sushi and more will display signature dishes and one-of-a-kind sushi creations. Entertainment will be provided by the San Diego Taiko drum group and Japanese lion dancers. Guests can purchase raffle tickets for high-end prizes as well as bid on silent auction items, and proceeds from the event support the JSSDT’s educational programs that build bridges between the people of Japan and the San Diego/Tijuana region through educational and sports exchanges, language competitions, and internships. Tickets are $70 per person or $50 for JSSDT members; learn more online at japan-society.org

Join Lost Abbey artist Sean Dominguez and instructors from Paint N Vineyard for a two-hour, step-by-step class where you’ll learn to re-create the Red Barn Ale beer label. Enjoy the beer while you’re working, and take the painting home with you at the end; $37 gets you the canvas, paint, brushes, apron and beer. Seating is limited, visit paintnvineyard.com to learn more and register for the class.

FEATURED JULY EVENT

Friday, June 22 ­ Sunday, June 24

Thursday, July 19

San Diego International Beer Festival More than 300 beers from nearly 150 breweries worldwide will be on show at this massive sixth annual event at the Fairgrounds. Unlimited one-ounce tastings in your souvenir cup are $48 per session with Fair admission, or $35 without. Both Friday and Saturday will have two four-hour sessions, while the Sunday 1pm - 5pm session will place special emphasis on San Diego breweries. Special VIP admission is $90 for each session and includes access to a special lounge with food pairings, half-hour early admission and more. Visit sdbeerfair.com/beerfestival to learn more. Thursday, June 28

10th Annual Japan Society Beer & Sake Festival Join the Japan Society of San Diego and Tijuana (JSSDT) at the San Diego Marriott Del Mar for an evening of beer, sake and food. Lightning Brewery

New Kids on the Block @ The Handlery The same guys who put together the Mission Valley Craft Beer & Food Festival are back at it with a cool new event featuring San Diego breweries less than two years old. So far, Hess Brewing, Rough Draft, Societe, Manzanita, The Beer Co., and Latitude 33 are onboard, with chefs Nicolas Caniglia (Swieners), Peter Dapper (Amore Cheesecakes), Jason Long (Bangin’ Burgers), Brad Lyons (Slater’s 50/50), Karl Prohaska (Handlery Hotel & Resort) and Nate Soroko (Toronado) confirmed to serve food. New local guys Golden Coast Mead will also be pouring. The event, benefitting Wounder Warrior Homes, is limited to 300 attendees and will take place in the resort’s Terrace Garden, complete with live music. For more information, and to keep up with the vendor list that is sure to grow, visit ticketderby.com/event/mvcbfpresents-id-8004

Stone Late Night Movies Kick-Off Every Wednesday throughout the summer (except July 4), Stone Brewing World Bistro & Gardens shows movies on a twelve-foot screen in the gardens, starting with The Big Lebowski on June 6. Bring your lawn chairs and blankets, and make sure to get a wristband between 3-4pm, or at the top of the stairs at 4pm, to guarantee your space. For more information including the film schedule and restrictions, visit stoneworldbistro.com/movies Friday, June 15

The Homebrewer Grand Opening San Diego’s newest homebrew supply shop, located at 2911 El Cajon Blvd. in North Park, is throwing a grand opening party from 6-9pm, complete with a homebrew competition, BBQ by Toronado Chef Nate Soroko and an art show. For the competition, submit either six 12 oz bottles or three 22 oz bottles before noon. Everyone in attendance during the celebration will get a ballot to choose their top three beers, and prizes will be award to the top three brewers.

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Lost Abbey Hospitality Manager Kevin Hopkins shows patrons in town for CBC a mural by artist Sean Dominguez that incorporates many facets of the brewery’s diverse label artwork, including the Red Barn. Photo by Mike Shess


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each the end of I-8 West and a smooth left turn onto Sunset Cliffs Boulevard brings you into the neighborhood of Ocean Beach, California. Known more for its hippies and tattoo parlors, the craft beer scene is an underappreciated facet of the community; here we’ve chosen ten spots that capture OB’s vibe and invite you to imbibe.

SPOTLIGHT:

Ocean Beach

Drink The Point

Photos and words by Ryan Lamb

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Now serving the Ocean Beach and Point Loma neighborhoods is “Drink the Point,” a free bus shuttle that stops at seven beer spots every second Wednesday of the month between 7 and 11 p.m. Provided by Brewery Tours of San Diego, “Drink the Point” debuted last month, hitting three spots listed on these pages: Raglan Public House, Pizza Port Ocean Beach and Newport Pizza & Ale House, in addition to Slater’s 50/50, The Pearl Hotel, Harbor Town Pub and Sessions Public. Buses arrive every 30 minutes; please drink responsibly and remember to tip your driver!


Beer-For-Here

Kecho’s Cafe

1774 Sunset Cliffs Boulevard

One of Ocean Beach’s newest spots, with six rotating taps designed to complement the fantastic Greek fare that’s served small plates style.

Newport Pizza & Ale House 5050 Newport Avenue

“No Crap On Tap” is this pub’s policy, and they stick to it. Tap handles line the ceiling above the bar, and the outdoor seating area is great for people-watching.

OB Noodle House 2218 Cable Street

Half-off the 38 beers on tap from 3 - 6 p.m. daily is just the tip of the iceberg: fantastic

pho and sake make this place one of Ocean Beach’s most popular restaurants.

Pizza Port OB

1956 Bacon Street

Head brewer Yiga Miyashiro can’t stop winning awards for his house-brewed beers at this pizza joint. This spot also counts as “beer-to-go” if you get a growler to take with you.

Raglan Public House 1851 Bacon Street

Juicy burgers, great views of Bacon Street and a heated outdoor patio complement the 24 taps and eclectic bottle list in this New Zealand-inspired pub.

Beer-To-Go

Chris’ Liquor & Deli

2275 Sunset Cliffs Boulevard

Nestled at the gateway to Ocean Beach, Chris’ offers a variety of beer options plus tons of specialty sandwiches that you can munch on the outdoor patio.

Liticker’s Liquor & Deli 4995 Voltaire Street

Ten coolers of craft beer await you here, plus a lengthy Mexican/vegetarian/vegan menu; Taco Tuesday is buy one get one free, and so is Tamale Thursday.

Olive Tree Marketplace 4805 Narragansett Avenue

Delicious deli meats, cheeses and produce supplement the great beer selection. The

market also acts as a “beer-for-here” spot with a tasting room open Friday, Saturday and Sunday nights.

OB Quik Stop Liquor 4984 Voltaire Street

There’s a wide assortment of Californian and Belgian beer especially, plus some cool glassware to boot. Hungry? There’s a Subway sandwich shop inside, too.

Sea Trader Liquor & Deli 1403 Ebers Street

Tucked on a quiet corner by Sunset Cliffs, this spot has a nice deli and beer selection. They’re active posting arrivals on Twitter, and have local kegs as well.

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1-on-1

Interview with Founders Brewmaster Jeremy Kosmicki By Phil MacNitt

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ounders Brewing Company has always possessed a mystical quality for us San Diego beer fans, being so highly regarded yet so unobtainable, but we were lucky enough to see some kegs of their incredible beer during the week of the Craft Brewers Conference and at a few events since. As an added bonus, the brewery out of Grand Rapids, Michigan recently collaborated with Green Flash Brewing Company to create the Linchpin White India Pale Ale, a wheat IPA fermented with two strains of yeast (American and Belgian) and fully loaded with American hops. During the madness of CBC, I was fortunate enough to land an interview with Jeremy Kosmicki, Founders Brewmaster. How did you first get involved in the craft beer industry? In the year 2000, I was an unemployed aspiring homebrewer/rock and roller. My girlfriend encouraged me to apply at Founders, and although they weren’t my favorite brewery, they were the biggest local guys. And by big I mean a couple thousand barrels a year. I got hired on the spot to help out in the packaging department. It was only part time, but I did everything I could to get hours and stay involved. In 2001, the head brewer left and we hired a good friend of mine that had been the assistant brewer at New Holland to take over the brewing. Our assistant brewer then left and I took over for him in 2002, running the packaging line, cellar, warehouse, and doing a lot of the brewing. I took over as head brewer in 2005. Lately, there’s been a lot of news circulating about different expansion projects in the craft beer world. Does Founders have any big plans in the works? It’s pretty much been a constant expansion for us over the past 6 years, with very rapid growth here in the last three. Last year we installed a new 80 barrel brewhouse, a new packaging line, and a new keg filler, all top of the line and brand new. Our output has gone from around 20,000 barrels two years ago to around 40,000 last year, and this year we expect to be around 80,000. We are looking at adding another mash vessel and wort kettle to the brewhouse to allow us to brew 6 or 7 times a day. And of course, we have new fermenters showing up every few months. What’s the story behind the Linchpin White IPA? This collaboration started with our sales/marketing guys hanging out with Green Flash sales/marketing guys and deciding it would be a good idea. I had resisted collaborations in the past, mostly due to lack of time, but I also felt they could be too much gimmick and not enough substance. Something about flying out to San Diego in March sounded good to me though, and I’d enjoyed the few Green Flash beers that I’d been able to try. It was great working with Chuck Silva, as we share many of the same brewing philosophies. I’d been wanting to try to make a Belgian IPA, but very rarely do I bring in other yeast strains. We ended up using a blend of Chuck’s American and Belgian yeasts, and lots and lots of American hops. Do you have any other collaborations planned? We’ll see. Since we brewed Linchpin at Green Flash, they had to distribute it, and Michigan isn’t one of their states right now. I’ll probably have Chuck come out to Founders at some point to return the favor and give us a beer that we can distribute here. Also I’ve been talking with our friends at 3 Floyds, and it seems like we’re going to do something. They’re another like-minded brewery. What was your favorite CBC event? It was all pretty excellent. Personally, I most enjoyed the Linchpin release party at Hamiltons. It was really nice to relax in such a cool place with the guys from Green Flash, 3 Floyds, Surly, and lots of other friends. I also enjoyed a pool party on Saturday at the Hard Rock Hotel where our entourage was staying! Were there any San Diego breweries that particularly impressed or surprised you during your visit? Our schedule was packed pretty full with Founders events, so I didn’t get around to the local scene too much. The tour and dinner at Stone was great – I especially enjoyed the whole outdoor garden scene.

If a beer loving San Diegan were in Grand Rapids for 24 hours, where would you recommend him or her to go? You could definitely spend a lot of time at Founders! We have 18 beers on tap, many of them are one-offs brewed just for our taproom. We also have a great deli and a great music scene. You’d also want to check out Brewery Vivant, a super cool little Belgian style brewery that opened up recently. The Hop Cat is a beer bar right The welcoming bar at Founders Brewing down the street from us that features probably the biggest selection of craft beers in town, so they’d be worth a stop too. Lots of other smaller breweries around as well, might require a second day here. I realize this is a bit self-serving, but I have to ask. When will Founders start distributing their beer to San Diego? Well, Phil, that’s not really my department, so my answer won’t be too accurate. I would guess it would be sometime next year or the year after? We sent out a truckload to San Diego right before the CBC on a temporary 45 day distribution license, so it should be around for the next couple months. Initial response has seemed positive so far, so we’ll see! Featured June event with Founders beers: Thursday, June 14 @ Slater’s 50/50 Liberty Station (Point Loma, 2750 Dewey Road). Beers on tap: Dirty Bastard, Curmudgeon Old Ale, Double Trouble, Reds Rye, Porter, Centennial, All Day IPA

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Phil MacNitt is an Indoctrination Specialist, i.e. excellent tour guide, at Stone Brewing Co. in Escondido. You can follow him on Twitter @TheBeerJesus


Brews in the News Continued from Page 7

Coronado & Co. SDBG members help commemorate Navy SEAL Team One 50th Anniversary The 50th Anniversary of Navy SEAL Team One took place in late April, drawing nearly 1,000 people from around the world for a four-day series of events and gatherings in and around Coronado. Among those in attendance were current and former admirals, Medal of Honor recipients and their families, and many active duty and former Frogs and SEALs. Four members of the San Diego Brewers Guild made sure no one went home thirsty at the culminating reunion event Sunday, April 28. “The call came in and we jumped at the opportunity to help out,” said Ron Chapman, founder of Coronado Brewing Company along with brother Rick. The Chapmans pledged 10 kegs of CBC beer on the spot, while Karl Strauss, Green Flash and Ballast Point each donated four kegs of Moki Martin, veteran SEAL and organizer of the 50th Reunion of their own. “I’m from a Navy family,” said Dot Harms, new SEAL Team One, poses with Ron Chapman (left) of the Coronado Brewing Company, and Dot Harms, executive administrator of the executive administrator for the San Diego Brewers Guild. Photo by Joe Ditler San Diego Brewers Guild. “I know how important this donation was for all of those people gathering for their 50th anniversary. This is the least we can do, and it clearly demonstrates the collaborative heart of the San Diego Brewers Guild and their generosity.” The Navy SEALs are home-ported in Coronado. President John F. Kennedy established SEAL Team One in April 1962, and they have been at the forefront of all major international conflicts and military operations ever since.

Pints for Prostates Tiger!Tiger! spearheads local fundraising efforts A portion of sales all June long at the North Park bar and restaurant will go to Pints for Prostates, an organization focused on spreading the word about the need for regular prostate health screenings “through the universal language of beer.” Tiger!Tiger! will also be one of the stops on a special Father’s Day daytime-edition of DRINKABOUT, a free shuttle loop servicing ten Uptown neighborhood bars.

Act of Omission Widmer Brothers Brewing releases gluten-free beers nationwide Celiacs, rejoice! A new lager and pale ale crafted from barley that’s been de-glutenized through a proprietary process involving an enzyme called Brewer’s Clarex, has been released nationwide. In order to market the beer across state lines, Widmer had to alter the original labels to eliminate the phrase “gluten-free,” as the federal Tax and Trade Bureau doesn’t officially recognize any test for determining the gluten content of a fermented beverage. Early reviews of the beer are positive, with Portland Mayor Sam Adams (yes, his real name) even declaring May 16 “Gluten-Free Beer Day”. If these first two Omission beers are successful, brand extensions are likely to follow.

Building Out New bar and patio coming to Little Italy’s 98 Bottles The eclectic event space, bar and restaurant, 98 Bottles, is undergoing a big facelift. They’re adding a “bar shuffleboard” to the lower lounge, as well as a new storefront and sidewalk patio. Completion of the project is expected by late June (they’re still open in the meantime), and you can follow the progress on the well-maintained blog, 98bottlessd. blogspot.com.

Top-Tier Reporting Local book up for award San Diego’s Top Brewers: Inside America’s Craft Beer Capital, published by West Coaster “12 To Watch In 2012” member Chefs Press, has been nominated in the “Local Interest and History” category of the Eighteenth Annual San Diego Book & Writing Awards. Up against four other finalists, author Bruce Glassman and the Chefs Press team are hoping to take home the award on Saturday, June 9 at ANM Healthcare.

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PLATES & PinTS

Going Whole Hog

Alchemy chef Ricardo Heredia teams with bar impresario Scot Blair for food-and-beer extravaganza, The Quarterly By Brandon Hernández

T Brandon Hernández hated beer and had never even heard the term “craft beer” until his first trip to O’Brien’s Pub in 1999. There, in a dark yet friendly space rife with the foreign smell of cascade and centennial hops, he fell into line with the new school of brew enthusiasts courtesy of a pint­sized one­two punch of Sierra Nevada Bigfoot and Stone Arrogant Bastard Ale. Those quaffs changed his perception of all beer could and should be and he’s spent the past decade­plus immers­ ing himself in the local beer culture — living, learning, loving and, of course, drinking craft suds. He’s since taken up homebrewing and specializes in the creation of beer­centric cuisine. A native San Diegan, Brandon is proud to be contributing to a publication that serves a positive purpose for his hometown and its beer loving inhabitants. In addition to West Coaster, he is the San Diego cor­ respondent for Celebrator Beer News and contributes articles on beer, food, restau­ rants and other such killer topics to national publications including The Beer Connoisseur, Beer Magazine and Wine Enthusiast as well as local outlets including The San Diego Union-Tribune, San Diego Magazine, The Reader, Riviera Magazine, Pacific San Diego, Edible San Diego, Dining Out San Diego, Rancho Magazine, North County Times and SanDiego.com.

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he 30th Street block between Beech and Cedar Streets boasts a ton of talent and integrity. Both come through in spades courtesy of popular beer bar, Hamilton’s Tavern, and farm-to-table restaurant, Alchemy. Given the values and determination at their respective cores, it was only a matter of time before they bridged the mere several yards separating them and teamed up to create something special. That’s just what they’ve done with the invention of The Quarterly, a beer and food event held every quarter and organized by Hamilton’s owner and beery bon vivant Scot Blair, and Alchemy executive chef Ricardo Heredia. The inaugural event was held earlier this year and dubbed “Barrel and the Beast.” It included four courses, all made using head-to-tail components of a whole suckling pig, all of which were paired with barrel-aged beers from Blair’s extensive cellar. “The goal was simple…pair food with rare beers to give our customers an experience that is affordable and fun,” says Heredia. I attended Barrel and the Beast and, assessing the jovial mood, smiley stomach rubbing, blissful eye rolls and comments on the reasonableness of the $75 price tag for four large plates of food and five full servings of beer, I’d say this duo came through on all they ventured to accomplish. From a pig’s head terrine made texturally dynamic thanks to the addition of a crispy pig’s ear and olive oil made into a floral powder thanks to the addition of tapioca maltodextrin, to a final course (if you don’t count a “dessert” that came in the form of a large pour of barrel-aged Ballast Point Victory at Sea coffee and vanilla porter) of succulent braised pork belly in a java-spiked “redeye” demi glas with chicharron (pork skin) and a Pink Lady apple poached in ham hock broth, the food was exceptional and extremely creative. As one would expect, the night’s beery offerings were a cut above. Local favorites like Coronado Brewing Company barrel-aged Barley Wine and the aforementioned Victory at Sea shared commonly delicious ground with Petrus Aged Pale Ale, Anchor OBA and Avery Rumpkin. The latter, a hearty, massively alcoholic (15.9% ABV) pumpkin beer, was brought out to pair with a second course of house-made Spanish-style Botifarra sausage served with a spicy peppadew pepper gelee. It was the first time I’d seen such a big pour of such a big beer served so early on in a meal, but the majority of the diners felt it worked quite well. Ditto the other pairings. But which came first—the suckling or the suds? “The pig came first. I wanted to use the whole animal to keep the cost down and keep it affordable, and also have fun with the variety of dishes and flavors that can be extracted with whole animal cookery,” says Heredia. However, when it came time to create the menu, Blair selected the beers. Heredia tasted them all and developed the dishes he would pair with each. The result was a collaboration as true and good as a Saison du BUFF or Collaboration Not Litigation. The next version of The Quarterly will be held on July 17 at 6:30 p.m., costs $55, and will be based around a whole lamb and Mediterranean flavors. Heredia’s bringing his A game, making lamb bacon, utilizing the lamb’s tongue and grinding his own meat for use in a tongue-in-cheek take on a cigar that will close out the meal (see full menu below). The beer list is being kept under wraps, but there will certainly be no shortage of quality brews for Blair to pull from. “The menu for The Quarterly will always be developed based on the season and the flavors of the beers to ensure that the experience will be harmonious and balanced.” To hold readers over until next month, he’s offering up recipes for two of the dishes from Barrel and the Beast. Recognizing few people have

Chef Heredia’s creations matched well with the evening’s beers, selected by Scot Blair of neighboring Hamilton’s Tavern. Photos by Brandon Hernández access to whole suckling pigs or restaurant kitchen equipment, both have been adapted so they can be made using common grocery store ingredients and be made easily in a home kitchen environment. The first is a bacon-wrapped pork tenderloin made with a hash of Yukon gold potatoes and roasted ham hock with countrystyle ribs and fried eggs. The original dish was a pork loin wrapped in bacon served with braised ribs, quail egg and a hash of potatoes and trotters (pig feet). The second, available on the West Coaster website, is a simplified version of the Botifarra plate where longaniza or chorizo sausages are substituted for the classic Catalan cinnamon and clove-seasoned pork sausage.

To make reservations to attend the next edition of The Quarterly, call Alchemy at (619) 255-0616. 1st Course: Lamb’s Tongue with Yellow Beet Skordalia, Hummus Gnocchi, Micro Mint and Petite Sea Beans 2nd Course: Grilled Lamb Chop with Cucumber Yogurt Espuma, Preserved Lemon, Artichoke, Lamb Bacon and Brown Turkey Fig 3rd Course: Re-constructed Lamb Leg with Carrot Pillow, Whipped Goat Cheese, Squash Blossom, Confit Potato, Cherry Tomato 4th Course: Lamb Bisteeya Cigar with Ground Lamb, Dates, Candied Pistachio, Grains of Paradise, Kalamata “Ash” and Honey Comb

Bacon-wrapped Pork Tenderloin with Potato Smoked Ham Hock Hash, Spicy Braised Country Ribs and Fried Egg

Yield: 4 servings 1 pound bacon 2 pounds pork tenderloin 2-3 pounds Yukon gold potatoes olive oil 2 country-style pork ribs, halved

½ bottle dark beer 2 cups pork stock, or chicken stock to substitute 1 cup mae ploy (sweet chili sauce) 1 smoked ham hock

Cut the bacon in half to make 3- to 4-inch pieces. Lay out a piece of plastic wrap about 24 inches in length. Layer the bacon horizontally so the slices overlap slightly. Place the tenderloin atop the layered bacon. Lift the edges of the plastic wrap and bring inward to wrap the bacon and plastic around the tenderloin. Twist the ends of the plastic wrap to create a tight tube. Wrap the tenderloin with another piece of plastic and refrigerate overnight. Preheat oven to 400 degrees F. Toss the potatoes in oil, transfer to a sheet pan and place in the oven. Roast until golden and soft, 45 minutes to 1 hour. Remove from the oven and set aside to cool. Reduce oven heat to 325 degrees F. Heat a thin layer of olive oil in a braising pan over medium heat. Unwrap the tenderloin and sear until brown on all sides. Remove the tenderloin from the pan, transfer to a plate, seam-side down, and reserve in the refrigerator. Drain the oil and replace with a new thin layer of oil. Add the ribs to the pan and sear until browned, about 2 minutes on each side. Add the beer and cook for 1 minute, using a wooden spoon to scrape down the bottom of the pan. Add the stock and mae ploy. Cover the pan, transfer to the oven and cook for 2 hours. Remove from the oven and let

1 yellow onion, small dice salt and fresh ground pepper to taste ¼ cup parsley, finely chopped 4 medium-sized eggs

the ribs rest, covered, in the pan. Increase oven heat to 350 degrees F. Place the tenderloin and ham hock in a roasting pan fitted with a rack to collect any drippings, and cook for 45 minutes or until the internal temperature reaches 160 degrees F. Transfer the loin to a cutting board and let rest for 10 minutes. Meanwhile, remove the ribs from the braising liquid and transfer the braising pan to the stovetop over high heat. Reduce the braising liquid by half and use it to baste the ribs. Preheat broiler. Remove the meat from the ham hock and chop. Heat a thin layer of oil in a sauté pan over medium-high heat. Add the onion and cook until translucent, about 2 minutes. Add the potatoes, smash them using a spatula, and cook until a nice crust forms on the potatoes. Season with salt and pepper. Add the parsley and ham hock meat and keep warm. Place the ribs on a sheet pan and place in the oven. Broil for two minutes. Meanwhile, fry the eggs sunny-side-up in a cast-iron skillet. To serve, slice the tenderloin into 1-inch rounds. Place the hash in the center of a serving platter, arrange the tenderloin slices around it. Top with the fried eggs and serve immediately. —Recipe courtesy of Ricardo Heredia


beer of the month

Indigenous Beer: Winter San Salvador Home Brew Mart creation showcases local ingredients By Ryan Lamb

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Schwarzbier by definition, Winter San Salvador by Ballast Point Specialty Brewer Colby Chandler and his Home Brew Mart team is no ordinary beer. It was brewed with several local ingredients, including California bay leaf from a community garden in Banker’s Hill (accessible thanks to HBM’s Larry Monosakanian), La Costa coastal black sage from a secret picking spot (location information given by former Pizza Port director of brewing operations Jeff Bagby), Nugget hops from Star B Ranch in Ramona, California-grown barley, and most notably, 50 dozen Carlsbad Aqua Farm Luna Oysters, five dozen of which the crew ate raw with Ballast Point Bloody Mary Mix. “It takes a village to raise a beer like this,” said Chandler, who solicited advice from Arne Johnson of Marin Brewing and Ben Spencer of Magnolia Pub & Brewery because they helped brew the 2011 Craft Brewers Conference Oyster Stout given to attendees last year in San Francisco. Chandler’s rendition is available to try at both Home Brew Mart in Linda Vista and Ballast Point’s production facility in Scripps Ranch, while it lasts. Past takes on the summer version of San Salvador have used local elderberries, manzanita berries and white sage. “Before I knew what ingredients to put in Summer San Salvador, I asked myself, ‘What would the Kumeyaay people of Mission Valley have been eating around the time when Cabrillo landed on Ballast Point in his flagship San Salvador?” Chandler is still brainstorming ideas for the fall and spring: “cactus tuna and roasted yucca root anyone?”

Clockwise from above: El Take It Easy paired Winter San Salvador with Luna oysters for a Ballast Point beer dinner featuring four lagers and a saison; the HBM crew enjoys an afterwork snack; Nathan McIntyre shucks oysters; Colby Chandler adds 25 dozen to the boil; Larry Monosakanian picks bay leaf in Banker’s Hill. Photos courtesy of Colby Chandler

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brewing insight

Collabeerations

Brewers team up to get extra creative of FM94/9 got together to create an “Insider” Belgian wheat ale, with proceeds going to the local radio station’s About the Music Fund, which benefits music education programs in San Diego County public schools. Brewed with generous amounts of tangerines (roughly 20 pounds from Pritchard’s yard) and 10 pounds of kumquats, the beer debuted at the North Park Festival of Arts Craft Beer Block on May 20 before going on tap at Tiger!Tiger! Tavern and Blind Lady Ale House. Ken Schmidt, Brandon Sieminski and Mitch Steele enjoy themselves during the May 8 Mint Chocolate Imperial Stout brew day

Ken Schmidt / Iron Fist / Stone Mint Chocolate Imperial Stout After taking top honors at the Stone March Madness Homebrew Competition & AHA Rally (for the second time), homebrewer Ken Schmidt, along with Iron Fist’s Brandon Sieminski and Stone’s Brewmaster Mitch Steele, attempted to replicate the bold and complex flavors of Pillow Mint at the Ritz Chocolate Imperial Stout on a much larger scale at Stone Brewing Co. In total, 340 barrels were produced, and the group used organically-grown mint from Stone Farms and the gardens of Stone Brewing World Bistro & Gardens, as well as organically-grown, stone-ground cacao liquor from SoCal chocolatier Chocovivo. The beer will be released in early July before being entered in the Pro-Am competition of the Great American Beer Festival this fall. Lost Abbey / New Belgium Mo Betta Bretta Earlier this year the Lost Abbey’s Tomme Arthur went out to Colorado to collaborate with New Belgium’s Peter Bouckaert on a Brettanomyces version of Lips of Faith. A few weeks after that, Bouckaert came to San Diego to work on Mo Betta Bretta, which was first brewed by Arthur nearly a decade ago while at Pizza Port Solana Beach. The 2012 Mo Betta Bretta was bottled under the Lost Abbey label in late May, then sent back to cellar before release. 1200 cases of the beer were produced, meaning it will reach Lost Abbey’s full distribution network and should be popping up on shelves and at select draft accounts in late June or early July. Automatic / FM94/9 Belgian Wheat Ale Lee Chase of Automatic Brewing Co. and Jeremy Pritchard

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Coronado / Maui Hibiscus IPA After 16 years spent immersed in the craft beer industry, Coronado Brewing Company president Rick Chapman tried his hand at brewing for the first time while in Hawaii to take in the Maui Brewers Festival. On May 21, he helped brew a recipe developed by CBC brewmaster Dan Jensen and Maui Brewing Company brewmaster Kim Lutz. Kegs of this test batch will be available in very limited quantities at TBD establishments in June, with a larger quantity set to be brewed at Coronado’s brewhouse later this summer. Two 20-barrel batches of the beer―a 4.8 ABV session hibiscus-infused IPA made with Centennial, Chinook and Nugget hops―will be produced and packaged in 22-ounce bombers. Plans are in the works to contribute a portion of proceeds from the yet-to-be-named collaboration to Beer for Boobs, a Susan G. Komen 3-Day walking team comprised of comrades from the San Diego craft beer industry brought together by ringleaders at local yeast production company, White Labs. — Brandon Hernández Dogfish Head / Victory / Stone Saison du BUFF The Craft Brewers Conference in San Diego gave brewers Sam Calagione of Dogfish Head and Bill Covaleski of Victory the chance to come back and rebrew this famed collaboration beer, first produced in 2010. Organically-grown and harvested parsley, sage, rosemary and lemon thyme from Stone Farms went into this peppery farmhouse-style Saison, set for limited release on draft and in 12oz bottles June 18. Chuck McLaughlin / Iron Fist Raspberry Russian Imperial Stout Homebrewer Chuck McLaughlin was the winner of Holiday Wine Cellar’s third annual homebrew competition with his Raspberry Russian Imperial Stout. The beer was then brewed

full-scale in collaboration with Vista’s Iron Fist Brewing Company on May 23. No further details were available as of press time. Monkey Paw / KnB Wine Cellars Gose KnB’s Adam Parker wanted to do something special for the bar’s fourth anniversary celebration on June 30, so he and Monkey Paw brewer Derek Freese teamed up to create San Diego’s first commercially-produced Gose-style beer, which has its roots in the naturally saline Gose River which flows through the town center of Goslar, Germany. 10 barrels of the beer were produced, using salt from KnB’s kitchen, coriander and a sour mashing technique with Lactobacillus. Sierra Nevada Beer Camp #70 - Token Lager Nine lucky beer fans, including five San Diegan bar and restaurant operators, made the trip to Chico, CA to participate in Sierra Nevada Beer Camp this past February. The group wanted to brew a sessionable, hoppy beer that was full of character, using Fathom IPL from Ballast Point and Humulus Lager from The Bruery as examples. Whole-cone Nelson and Magnum hops were used in the 25 bbl batch, and the beer was dry-hopped with Nelson, Magnum and Crystal hops using the Torpedo hop cannon. The Campers toured Sierra Nevada’s entire facility as well as The Abbey of New Clairvaux. Try the beer at URGE American Gastropub on June 13, and visit our online event calendar to see more local tapping dates as they are scheduled. Beer Campers, inside the massive hop fridge. Top Row - Darin Frank (Chico local), George Mora (URGE American Gastropub), Grant Tondro (URGE American Gastropub), Jenny Merit (Manager of Wine Affairs in San Jose), Dave Steohens (Chico local). Bottom Row - Frank Miller (Tipsy Crow & Bub’s), Chris Maldonado (Whole Foods in Fresno), Sam Chammas (Live Wire), Jeff Motch (Blind Lady Ale House, Tiger!Tiger!)


Revenge of the Ruination Continued from Page 1

of sampling progressively aggressive beers, I revisited it to find that I not only could tolerate it, but was cherishing the experience. Embracing Stone Ruination IPA represented a graduation point for me. I had emerged from its flavor gauntlet only slightly battered, ready to conquer all that the craft brew world had to offer. It is fitting that I return the favor by sharing a landmark moment in this beer’s life. On June 10th Stone will be celebrating a decade of tongue-stomping with the debut of a specially brewed Stone Ruination Tenth Anniversary IPA at Henry’s Pub in the Gaslamp (618 5th Ave), the first bar in San Diego to pour the hop monster in 2002. It will be released to the masses the following day. Stone Ruination IPA is actually a bit older than 10 years if you count its four-year evolution to market. From 1998 to 2001 Stone’s anniversary ales were progenitors of the current recipe, which uses about 2.5 pounds of hops per barrel of beer. That is more than double the amount Stone uses in any other core beer they produce. Using those numbers for reference, the fact that the 10th Anniversary version consumed five pounds of hops per barrel (two of which for dry-hopping alone) should produce some semblance of awe. The recipe also augments the core hops (Columbus & Centennial) with an additional doping of Citra and Centennial into the dry hop. The alcohol content is similarly bolstered, clocking in at 10.8% ABV (from 7.7% ABV).

A black & white version of the original Stone Ruination IPA bottle design, which references the brewery’s San Marcos roots

The intrepid souls who sample this beer should brace for impact. The aroma and flavor are a one-two punch of dueling citrus oils and pine notes that dig into your tongue like crampons kicking into a sheer icy slope. Extending that simile, it then establishes base camp and clings to your mouth for dear life, allowing the syrupy hop resin to linger. It’s sweeter than its cousin, but don’t expect that to grant your palate reprieve.

The new label design for Stone Ruination Tenth Anniversary IPA. Artwork courtesy of Stone Brewing Co.

It is pretty remarkable that the world’s first mass produced double IPA still intimidates with the best of its contemporaries. The Stone Ruination Tenth Anniversary IPA is a fitting tribute to its own legacy.


CBC

Fresh Perspective

Out-of-towners offer insight into SD beer scene By Mike Shess

Devon Kreps, co-founder of Dunedin, Florida’s Seventh Sun Brewing, was also at the Green Flash event. She described Florida as the “last frontier of craft beer.” Kreps elaborated: “In Florida, you need to be on the main strip — out there and visible. San Diego has a very mature beer community, in comparison.” She cited the “flawless IPAs” found in the county as the highlight of her trip, beer-wise. Eric Marshall of Marshall Brewing Company from Tulsa, Oklahoma lamented on his state’s lackluster legislative regulation: “We’re way behind with laws.” Indeed, Oklahoma state law bans refrigeration of alcoholic beverages that contain more than 4% ABV. Brewpubs are also restricted from selling refrigerated beer over 4% ABV. Higher-alcohol beers are allowed to be sold

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few, saying that “it’s great to see a community of brewers who work together as a community.” He and a group of Aussies also went on a tour of Anchor Brewing in San Francisco, thus notching an item off his “bucket list.” Morgan and crew are currently plotting a brewer exchange program, where San Diego talent will bunk in Sydney while Rocks Brewing employees spend time learning here. He estimates a target date of September, 2013. Tom Dalldorf is the Editor and Publisher of the venerable Celebrator Beer News Magazine. I asked him how this contemporary beer boom compares to the previous boom of the late 1990s. “The 90s were different. Back then, it was more businessmen starting breweries to make money. Now, we’re seeing brewers leaving breweries to start new breweries. Now, the focus is much more on the beer, and this is awesome.” Rob Widmer from Widmer Brothers Brewing took part in a “Brew & Q” event at The South Park Abbey on May 4. “There’s always talk of a bubble, and that bubble bursting, but we are just scratching the surface,” he claimed. “When Widmer was just getting started, BridgePort Brewing moved in nearby. At first, we were all very weary. We learned there’s plenty of room for

everyone.” Rudi Ghequire, brewmaster for Rodenbach, visited Sessions Public for a meet-thebrewer, keep-the-pint event. He was very happy about the growing interest in sour beer in the United States, but found many of the local San Diego beers too bitter for his liking. A studious individual, he singled out Duvel as an example of a “pure beer style.” This year’s Craft Brewers Conference and World Beer Cup marked Ghequire’s first trip to San Diego.

Clockwise, from top left: WBC Gala Awards Dinner, May 5; Locals Premier Stainless at BrewExpo America; Mayor Jerry Sanders speaks at the General Session; The Can Van Team at the Zoo Reception; Cold box 1 of 2 at the Tiki Pavilion, organized by Jeff Bagby and Pizza Port Festivals

Rudi Ghequire (left) with his guide for the evening, Adrian Stevens of Latis Imports

The aptly-styled owner of Mohawk Brewing Company, Stefan Gustavsson

at room temperature from licensed liquor stores. “It’s tough when we see places like San Diego and Colorado with such a good beer business environment,” Marshall stated. However, he finds hope in the fact that the grassroots organization Raise Your Pints was able to change similarly archaic state laws in Mississippi. Meg Gill, proprietress of the up-andcoming Golden Road Brewing Company in Los Angeles, recalled visiting Pizza Port Carlsbad during the CBC. “I brought one of my kegs into Pizza Port Carlsbad after surfing, while still wearing my wetsuit. Vince from Pizza Port bought it on the spot and made room in the lineup.” She says that San Diego has been very supportive of the company, citing Lee Chase of Blind Lady Ale House / Tiger!Tiger! as another helpful patron of the young brewery; Golden Road was part of the “Can Diego” event Blind Lady hosted May 2 right after the San Diego Zoo welcoming reception. Scotty Morgan, head brewer at Rocks Brewing Co. in Sydney, Australia, particularly enjoyed the beer scene in downtown San Diego, citing The Local and Neighborhood — the latter because of the secret keg door — as two of his highlights. He also visited breweries Ballast Point, Green Flash, and White Labs, just to name to a Scotty Morgan with Peter Micham, Australian Brews News

S

tefan Gustavsson of Sweden’s Mohawk Brewing Company was visiting America for the first time, and remarked on the craft beer culture shock. “It is quite different here, although [craft] beer is also growing in Sweden.” He cites state-run liquor stores and complex alcohol licensing as two problems his brewery faces, but touts the success of his brewery’s Xtra IPA, which he compared to Green Flash’s Palate Wrecker.


CBC

Amigos de España By Bill Randolph, Stumblefoot Brewing Co.

Featured Business: ZeroHero Events Sustainability matters at CBC

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e weren’t open, in fact, we were just cleaning up after brewing another batch of the Grassyass IPA. But in the alley that our roll-up door faces, I watched as a small rental car slowly drove by. Then it slowly backed its way across my field of vision and parked. Out came three men whose appearance seemed European. It turns out they were Spanish brewers in town for the CBC, paying visits to breweries all over San Diego. They were David Castro from La Cibeles located in Madrid, Fernando Campoy Osset from Cervezas Regia located in Toledo and their friend David Avegon, who is in the process of starting his own brewery in Barcelona. Stumblefoot was their first stop of the afternoon and we chatted about our respective brewhouses. They told us their systems were 15HL which translates into approximately 12 barrels here, about Spaniards at Stumblefoot. Photo courtesy of Bill Randolph twice the size of ours (so far). One of the things that struck us all was the difference in access to yeast strains; they said they were limited to only five strains of yeast with which to culture their beers. It’s good to be an American Brewer – in San Diego! We gathered for a couple sets of our tasters – their favorite was the Bent Iron Dunkelweizen – and enjoyed our camaraderie in beer.

Bryan Birch and Lucas Erickson of ZeroHero events, pictured at the Town and Country Resort Hotel

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raft Brewers Conference attendees this year had more options than a black trash can or blue recycle bin for disposing of their waste, thanks to the guys from ZeroHero, a Colorado-based company keen on keeping compostable materials out of landfills. Because of their efforts working with the Brewers Association (you can also spot ZeroHero at the Great American Beer Festival) and the staff at the Town and Country, an estimated three tons were taken to Miramar Greenery. CBC was their first event in San Diego, and we hope they’ll be back.

Safety Corner By Dan Drown

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mong the sessions offered at the Craft Brewers Conference recently held in San Diego was a one-hour roundtable discussion on brewery safety that drew an audience of about 250-300 people. I was on the four-person panel for this session led by Jeff Fanno, Environmental Health and Safety Manager at Stone Brewing Co., along with safety managers from Deschutes and New Belgium breweries. Brewers and brewery workers came to the session and actively participated in the open Q&A. Following are a couple examples of what we discussed: What should you do to be ready for an OSHA (Occupational Safety and Health Administration) inspection? You should always run your safety program like it will be inspected. Make sure you have assessed and ranked risks and have plans in motion to address them — document everything! How do you safely add hops to the top of the fermentation vessel when dry-hopping? Not by raising a guy on a pallet with a forklift. Judging by the chuckles in the audience, this unapproved method is known to many — let’s hope this causes them to seek safer alternatives. Here’s a more fundamental question: Why is brewery safety important? Brewery safety has a human element and a business & financial element. Nobody wants to get hurt and nobody wants their employees or coworkers injured. The financial losses from injuries include medical care, loss of production, increased insurance premiums, and potential regulatory actions. But working safely is just common sense, right? Certainly, on some levels, but few people are born with the special skills and knowledge necessary to work without injury in a manufacturing environment — some structure and education is needed. Making a simple mistake in the brewery can land you in the hospital. Breweries are essentially chemical plants and the people who work in them must know how to identify and safely work around certain hazards. In breweries you find high temperature, high pressure, cleaning chemicals, moving machine parts, wet working surfaces, hoses, forklift traffic, manual material handling, electrical hazards, confined spaces (tanks), and other risks that must be managed. The goal is always to engineer out the hazards but other methods must be used where that is not possible or practical. Safety programs must be implemented that include written rules, training, inspections, special procedures, and equipment. The entrepreneurial and independent types of people who start and successfully build their brands and breweries include basic safety practices and features as part of the process sometimes out of the need for self -preservation. As breweries continue to grow, bring on employees, and train the next generation of brewery workers, owners see value in loss prevention. Common sense and safety practices that they used to start their breweries evolve and are passed on informally. At some point programs become more formal to ensure that everyone gets the safety message and compliance obligations are met. Safety is becoming a more common topic discussed in craft breweries. This trend will keep the pipeline flowing with craft beer produced by a healthy, injury-free workforce. Dan Drown is an occupational safety and health consultant who has worked in the chemical industry for over 25 years and provides services for a growing number of Southern California craft brewers as well as clients in biotech, pharmaceutical, gas and oil production, and power generation. He was named one of West Coaster’s “5 People You Should Buy a Beer” in October 2011.

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BEER BARS & RESTAURANTS 1. 98 Bottles www.98BottlesSD.com 2400 Kettner Blvd. | 619.255.7885 2. Alchemy San Diego www.AlchemySanDiego.com 1503 30th St. | 619.255.0616 3. Bangin’ Burgers www.Bangin-Burgers.com 7070 Miramar Rd. | 858.578.8000 4. Bar Eleven www.ElevenSanDiego.com 3519 El Cajon Blvd. | 619.450.4292 5. Bare Back Grill www.BareBackGrill.com 624 E St. | 619.237.9990 6. Bare Back Grill www.BareBackGrill.com 4640 Mission Blvd. | 858.274.7117 7. Bourbon Street Bar & Grill www.BourbonStreetSD.com 4612 Park Blvd. | 619.291.0173 8. Bruski House Burgers & Beer www.BruskiHouse.com 9844 Hibert St. Ste. G10 | 858.530.2739 9. Bub’s @ The Ball Park www.BubsSanDiego.com 715 J St. | 619.546.0815 10. California Kebab www.Cali-Kebab.com 5157 College Ave. | 619.582.5222 11. Cheba Hut www.ChebaHut.com 6364 El Cajon Blvd. | 619.269.1111 12. Churchill’s Pub and Grille www.ChurchillsPub.us 887 W San Marcos Blvd. | 760.471.8773 13. Ciro’s Pizzeria & Beerhouse www.CirosSD.com 967 Garnet Ave. | 619.696.0405 14. Coaster Saloon www.CoasterSaloon.com 744 Ventura Pl. | 858.488.4438 15. Company Pub and Kitchen www.CompanyPubAndKitchen.com 13670 Poway Rd. | 858.668.3365 16. Cool Hand Luke’s www.CoolHandLukes.com 110 Knoll Rd. | 760.752.3152 17. Counterpoint www.CounterpointSD.com 830 25th St. | 619.564.6722 18. Craft & Commerce www.Craft-Commerce.com 675 W Beech St. | 619.269.2202 19. Cueva Bar www.CuevaBar.com 2123 Adams Ave. | 619.269.6612 20. Downtown Johnny Brown’s www.DowntownJohnnyBrowns.com 1220 3rd Ave. | 619.232.8414 21. Eastbound Bar & Grill Find us on Facebook! 10053 Maine Ave. | 619.334.2566 22. El Take It Easy www.ElTakeItEasy.com 3926 30th St. | 619.291.1859 23. Encinitas Ale House www.encinitasalehouse.com 1044 S Coast Hwy 101 | 760.943.7180 24. Farm House Cafe www.FarmHouseCafeSD.com 2121 Adams Ave. | 619.269.9662 25. Firefly @ The Dana www.TheDana.com 1710 W Mission Bay Dr. | 619.225.2125 26. Gabardine www.GabardineEats.com 1005 Rosecrans St. | 619.398.9810 27. Hamilton’s Tavern www.HamiltonsTavern.com 1521 30th St. | 619.238.5460 28. Harbor Town Pub www.HarborTownPub.com 1125 Rosecrans St. | 619.224.1321 29. Hoffer’s Cigar Bar www.HoffersCigar.com 8282 La Mesa Blvd. | 619.466.8282 30. Home Plate Sports Cafe www.HomePlateSportsCafe.com 9500 Gilman Dr. | 858.657.9111 31. Jake’s on 6th www.JakesOn6thWineBar.com 3755 6th Ave. | 619.692.9463 32. KnB Wine Cellars www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 33. Knotty Barrel www.KnottyBarrel.com 844 Market St. | 619.269.7156 34. La Bella Pizza www.LaBellaPizza.com 373 3rd Ave. | 619.426.8820

35. La Gran Terraza www.sandiego.edu/dining/lagranterraza 5998 Alcala Park | 619.849.8205 36. La Jolla Strip Club www.cohnrestaurants.com 4282 Esplanade Court | 858.450.1400 37. La Valencia Hotel www.LaValencia.com 1132 Prospect St. | 858.454.0771 38. Leroy’s Kitchen & Lounge www.LeroysLuckyLounge.com 1015 Orange Ave. | 619.437.6087 39. Little Piggy’s Bar-B-Q www.nadolife.com/LilPiggys 1201 First St. | 619.522.0217 40. Live Wire Bar www.LiveWireBar.com 2103 El Cajon Blvd. | 619.291.7450 41. Local Habit www.MyLocalHabit.com 3827 5th Ave. | 619.795.4470 42. Luigi’s At The Beach www.LuigisAtTheBeach.com 3210 Mission Blvd. | 858.488.2818 43. Lumberyard Tavern & Grill www.LumberyardTavernAndGrill.com 967 S Coast Hwy 101 | 760.479.1657 44. Main Tap Tavern www.MainTapTavern.com 518 E Main St. | 619.749.6333 45. Mike’s BBQ www.MikesBBQ.us 1356 West Valley Pkwy. | 760.746.4444 46. Neighborhood www.NeighborhoodSD.com 777 G St. | 619.446.0002 47. Newport Pizza & Ale House www.OBPizzaShop.com 5050 Newport Ave. | 619.224.4540 48. O’Brien’s Pub www.OBriensPub.net 4646 Convoy St. | 858.715.1745 49. OB Noodle House www.OBNoodleHouse.com 2218 Cable St. | 619.450.6868 50. Oggi’s Pizza & Brewing Co. www.DelMar.Oggis.com 12840 Carmel Country Rd. | 858.481.7883 51. Oggi’s Pizza & Brewing Co. www.OggisEastlake.com 2130 Birch Rd. | 619.746.6900 52. Oggi’s Pizza & Brewing Co. www.Santee.Oggis.com 9828 Mission Gorge Rd. | 619.449.6441 53. Oggi’s Pizza & Brewing Co. www.LibertyStation.Oggis.com 2562 Laning Rd. | 619.876.5000 54. Oggi’s Pizza & Brewing Co. www.Encinitas.Oggis.com 305 Encinitas Blvd. | 760.944.8170 55. PCH Sports Bar & Grill www.PCHSportsBarAndGrill.com 1835 South Coast Hwy. | 760.721.3955 56. Pacific Beach Fish Shop www.TheFishShopPB.com 1775 Garnet Ave. | 858.483.4746 57. Phileas Fogg’s www.PhileasFoggs.com 11385 Poway Rd. | 858.486.4442 58. Phils BBQ www.PhilsBBQ.net 3750 Sports Arena Blvd. | 619.226.6333 59. Phils BBQ www.PhilsBBQ.net 579 Grand Ave. | 760.759.1400 60. Porters Pub www.PortersPub.net 9500 Gilman Dr. | 858.587.4828 61. Postcards Bistro @ The Handlery Hotel | www.SD.Handlery.com 950 Hotel Circle North | 619.298.0511 62. Press Box Sports Lounge www.PressBoxSportsLounge.com 2990 Jamacha Rd. | 619.713.6990 63. Proper Gastropub www.ProperGastropub.com 795 J St. | 619.255.7520 64. Public House www.The-PublicHouse.com 830 Kline St. | 858.551.9210 65. Quality Social www.QualitySocial.com 789 6th Ave. | 619.501.7675 66. R-Gang Eatery www.RGangEatery.com 3683 5th Ave. | 619.677.2845 67. Raglan Public House 1851 Bacon St. | 619.794.2304 68. Randy Jones All American Sports Grill | www.RJGrill.com 7510 Hazard Ctr. Dr. #215 | 619.296.9600 69. Restaurant @ The Pearl Hotel www.ThePearlSD.com 1410 Rosecrans St. | 619.226.6100

70. Ritual Tavern www.RitualTavern.com 4095 30th St. | 619.283.1618 71. SD TapRoom www.SDTapRoom.com 1269 Garnet Ave. | 858.274.1010 72. Sandbar Sports Grill www.SandbarSportsGrill.com 718 Ventura Pl. | 858.488.1274 73. Sea Rocket Bistro www.SeaRocketBistro.com 3382 30th St. | 619.255.7049 74. Searsucker www.Searsucker.com 611 5th Ave. | 619.233.7327 75. Sessions Public www.SessionsPublic.com 4204 Voltaire St. | 619.756.7715 76. Shakespeare Pub & Grille www.ShakespearePub.com 3701 India St. | 619.299.0230 77. Sinbad Cafe www.SinbadCafe.com 1050 Garnet Ave. Ste. B | 858.866.6006 78. Slater’s 50/50 www.SanDiego.Slaters5050.com 2750 Dewey Road | 619.398.2660 79. Small Bar www.SmallBarSD.com 4628 Park Blvd. | 619.795.7998 80. Sneak Joint www.SneakJointSD.com 3844 Mission Blvd. | 858.488.8684 81. Stadium Sports Bar & Restaurant www.StadiumSanDiego.com 149 S El Camino Real | 760.944.1065 82. Station Tavern www.StationTavern.com 2204 Fern St. | 619.255.0657 83. Stone Brewing World Bistro & Gardens | www.stoneworldbistro.com 1999 Citracado Pkwy. | 760.471.4999 84. Sublime Ale House www.SublimeAleHouse.com 1020 W San Marcos Blvd. | 760.510.9220 85. Tender Greens www.TenderGreensFood.com 2400 Historic Decatur Rd. | 619.226.6254 86. Terra American Bistro www.TerraSD.com 7091 El Cajon Blvd. | 619.293.7088

87. The Canyon Sports Pub & Grill www.CYNClub.com 421 Telegraph Cyn. Rd. | 619.422.1806 88. The Compass www.facebook.com/TheCompassCarlsbad 300 Carlsbad Village Dr. | 760.434.1900 89. The Field Irish Pub & Restaurant www.TheField.com 544 5th Ave. | 619.232.9840 90. The Grill at Torrey Pines www.LodgeTorreyPines.com 11480 N Torrey Pines Rd. | 858.777.6645 91. The High Dive www.HighDiveInc.com 1801 Morena Blvd. | 619.275.0460 92. The Hopping Pig www.TheHoppingPig.com 734 5th Ave. | 619.546.6424 93. The Joint www.TheJointOB.com 4902 Newport Ave. | 619.222.8272 94. The Linkery www.TheLinkery.com 3794 30th St. | 619.255.8778 95. The Local www.TheLocalSanDiego.com 1065 4th Ave. | 619.231.4447

96. The Range Kitchen & Cocktails www.TheRangeSD.com 1263 University Ave. | 619.269.1222 97. The Regal Beagle www.RegalBeagleSD.com 3659 India St. Ste. 101 | 619.297.2337 98. The Rose Wine Pub www.TheRoseWinePub.com 2219 30th St. | 619.280.1815 99. The Ruby Room www.RubyRoomSD.com 1946 Fern St. | 619.299.7372 100. The Shores Restaurant www.TheShoresRestaurant.com 8110 Camino Del Oro | 858.456.0600 101. The South Park Abbey www.TheSouthParkAbbey.com 1946 Fern St. | 619.696.0096 102. The Tipsy Crow www.TheTipsyCrow.com 770 5th Ave. | 619.338.9300 103. The Vine Cottage www.TheVineCottage.com 6062 Lake Murray Blvd. | 619.465.0138 104. Tin Can Alehouse www.TheTinCan1.Wordpress.com 1863 5th Ave. | 619.955.8525

105. Toronado San Diego www.ToronadoSD.com 4026 30th St. | 619.282.0456 106. True North Tavern www.TrueNorthTavern.com 3815 30th St. | 619.291.3815 107. URBN Coal Fired Pizza www.URBNNorthPark.com 3085 University Ave. | 619.255.7300 108. URGE Gastropub www.URGEGastropub.com 16761 Bernardo Ctr. Dr. | 858.637.8743 109. Union Kitchen & Tap www.LocalUnion101.com 1108 S Coast Hwy. 101 | 760.230.2337 110. Urban Solace www.UrbanSolace.net 3823 30th St. | 619.295.6464 111. Village Pizzeria www.nadolife.com/VillagePizzeria 1206 Orange Ave. | 619.450.4292 112. West Coast BBQ and Brew www.WestCoastBBQandBrew.com 6126 Lake Murray Blvd.

BOTTLE SHOPS 113. B’s Kegs www.KegBeerAndWine.com 1429 East Main St. | 619.442.0265 114. Barons Market www.BaronsMarket.com 11828 Rancho Bernardo Rd. | 858.485.8686 115. Barons Market www.BaronsMarket.com 4001 W Point Loma Blvd. | 619.223.4397 116. Beer On The Wall www.BeerOnTheWall.com 4001 W Point Loma Blvd. | 619.223.4397 117. Best Damn Beer Shop www.BestDamnBeerShop.com 1036 7th Ave. | 619.232.6367 118. Beverages 4 Less www.Beverages4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 119. Bine & Vine www.BineAndVine.com 3334 Adams Ave. | 619.795.2463 120. Bottlecraft www.BottlecraftBeer.com 2161 India St. | 619.487.9493 121. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 122. Clem’s Bottle House www.ClemsBottleHouse.com 4100 Adams Ave. | 619.284.2485 123. Distiller’s Outlet www.DistillersOutlet.com 12329 Poway Rd. | 858.748.4617 124. Fuller Liquor www.KegGuys.com 3896 Rosecrans St. | 619.296.1531 125. Henry’s Market www.HenrysMarkets.com 690 3rd Ave. | 619.409.7630 126. Henry’s Market www.HenrysMarkets.com 4175 Park Blvd. | 619.291.8287 127. Holiday Wine Cellar www.HolidayWineCellar.com 302 West Mission Ave. | 760.745.1200 128. Keg N Bottle www.KegNBottle.com 3566 Mt. Acadia Blvd. | 858.278.8955 129. Keg N Bottle www.KegNBottle.com 6060 El Cajon Blvd. | 619.265.0482 130. Keg N Bottle www.KegNBottle.com 1827 Lemon Grove Ave. | 619.463.7172 131. KnB Wine Cellars www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 132. Kwik Stop Liquor & Market 3028 Upas St. | 619.450.4292 133. Mazara Trattoria www.MazaraTrattoria.com 2302 30th St. | 619.284.2050 134. Mesa Liquor & Wine Co. www.SanDiegoBeerStore.com 4919 Convoy St. | 858.279.5292 135. Olive Tree Marketplace www.OliveTreeMarket.com 4805 Narragansett Ave. | 619.224.0443 136. Pacific Liquor www.PacificLiquor.com 2931 El Cajon Blvd. | 619.282.2392 137. Palm Springs Liquor Find us on Facebook! 4301 Palm Ave. | 619.698.6887 138. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855 139. Pizza Port Bottle Shop www.PizzaPort.com/locations/Bottle-Shop 573 Carlsbad Village Dr. | 760.720.7007 140. Royal Liquor 1496 N Coast Hwy. 101 | 760.753.4534

141. Sea Trader Liquor & Deli www.SeaTraderLiquorAndDeli.com 1403 Ebers St. | 619.223.3010 142. Stone Company Store www.StoneBrew.com 2215 30th St. Suite 3 | 619.501.3342 143. Texas Wine & Spirits www.TexasWineSpirits.com 945 Carlsbad Village Dr. | 760.729.1836 144. Valley Farm Market www.ValleyFarmMarkets.com 9040 Campo Rd. | 619.463.5723 145. Whole Foods Hillcrest www.WholeFoodsMarket.com 711 University Ave. | 619.294.2800 146. Whole Foods La Jolla www.WholeFoodsMarket.com 8825 Villa La Jolla Dr. | 858.642.6700

BREW PUBS 147. Amplified Ales/Cali Kebab www.AmplifiedAles.com 4150 Mission Blvd. | 858.270.5222 148. Back Street Brewery www.LamppostPizza.com/Backstreet 15 Main St. | 760.407.7600 149. Blind Lady Ale House/ Automatic Brewing Co. www.BlindLadyAleHouse.com 3416 Adams Ave. | 619.255.2491 150. Breakwater Brewing Co. www.BreakwaterBrewingCompany.com 101 N Coast Hwy. Ste. C140 | 760.433.6064 151. Callahan’s Pub & Brewery www.CallahansPub.com 8111 Mira Mesa Blvd. | 858.578.7892 152. Coronado Brewing Co. www.CoronadoBrewingCompany.com 170 Orange Ave. | 619.437.4452 153. El Cajon Brewing Company www.facebook.com/ElCajonBrewery 110 N Magnolia Ave. 154. Gordon Biersch www.GordonBiersch.com 5010 Mission Ctr. Rd. | 619.688.1120 155. Julian Brewing/Bailey BBQ www.BaileyBBQ.com 2307 Main St. | 760.765.3757 156. Karl Strauss Brewing Co. www.KarlStrauss.com 1157 Columbia St. | 619.234.2739 157. Karl Strauss Brewing Co. www.KarlStrauss.com 1044 Wall St. | 858.551.2739 158. Karl Strauss Brewing Co. www.KarlStrauss.com 9675 Scranton Rd. | 858.587.2739 159. Karl Strauss Brewing Co. www.KarlStrauss.com 5801 Armada Dr. | 760.431.2739 160. La Jolla Brew House www.LaJollaBrewHouse.com 7536 Fay Ave. | 858.456.6279 161. Monkey Paw Pub & Brewery www.MonkeyPawBrewing.com 805 16th St. | 619.358.9901 162. Oggi’s Pizza & Brewing Co. www.MissionValley.Oggis.com 2245 Fenton Pkwy. 101 | 619.640.1072 163. Oggi’s Pizza & Brewing Co. www.CMR.Oggis.com 10155 Rancho Crml. Dr. | 858.592.7883 164. Pacific Beach Ale House www.PBAleHouse.com 721 Grand Ave. | 858.581.2337 165. Pizza Port Carlsbad www.PizzaPort.com 571 Carlsbad Village Dr. | 760.720.7007 166. Pizza Port Ocean Beach www.PizzaPort.com 1956 Bacon St. | 619.224.4700 167. Pizza Port Solana Beach www.PizzaPort.com 135 N Hwy. 101 | 858.481.7332 168. Prohibition Brewing Co. www.ProhibitionBrewingCompany.com 2004 E. Vista Way | 760.295.3525 169. Rock Bottom www.RockBottom.com/La-Jolla 8980 Villa La Jolla Dr. | 858.450.9277 170. Rock Bottom www.RockBottom.com/San-Diego 401 G St. | 619.231.7000 171. San Diego Brewing Co. www.SanDiegoBrewing.com 10450 Friars Rd. | 619.284.2739 172. San Marcos Brewery & Grill www.SanMarcosBrewery.com 1080 W San Marcos Blvd. | 760.471.0050 173. The Beer Company www.SDBeerCo.com 602 Broadway Ave. | 619.398.0707 174. The Brew House at Eastlake www.BrewHouseEastlake.com 871 Showroom Pl. Ste. 102 | 619.656.2739

BREWERIES 175. AleSmith Brewing Company www.AleSmith.com 9368 Cabot Dr. | 858.549.9888 176. Alpine Beer Company www.AlpineBeerCo.com 2351 Alpine Blvd. | 619.445.2337 177. Aztec Brewing Company/ 7 Nations www.AztecBrewery.com 2330 La Mirada Dr. Ste. 300 | 760.598.7720 178. Ballast Point Brewing & Spirits www.BallastPoint.com 10051 Old Grove Rd. | 858.695.2739 179. Ballast Point/Home Brew Mart www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 180. Green Flash Brewing Co. www.GreenFlashBrew.com 6550 Mira Mesa Blvd. | 760.597.9012 181. Hess Brewing www.HessBrewing.com 7955 Silverton Ave. Ste. 1201 | 619.887.6453 182. Iron Fist Brewing Co. www.IronFistBrewing.com 1305 Hot Springs Wy. Ste. 101 | 760.216.6500 183. Karl Strauss Brewing Co. www.KarlStrauss.com 5985 Santa Fe St. | 858.273.2739 184. Latitude 33 Brewing Co. www.Lat33Brew.com 1430 Vantage Ct. Ste. 104 | 760.913.7333 185. Lightning Brewery www.LightningBrewery.com 13200 Kirkham Wy. Ste. 105 | 858.513.8070 186. Manzanita Brewing Co. www.ManzanitaBrewing.com 9962 Prospect Ave. Ste. D | 619.334.1757 187. Mission Brewery www.MissionBrewery.com 1441 L St. | 619.818.7147 188. Mother Earth Brew Co. www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225 189. New English Brewing Co. www.NewEnglishBrewing.com 11545 Sorrento Valley Rd. Ste. 305/6 619.857.8023 190. Oceanside Ale Works www.OceansideAleWorks.com 1800 Ord Way | 760.310.9567 191. On-The-Tracks Brewery www.OTTBrew.com 5674 El Camino Real Suite G

192. Port Brewing/The Lost Abbey www.LostAbbey.com 155 Mata Way Ste. 104 | 760.720.7012

193. Rough Draft Brewing Co.

www.RoughDraftBrew.com 8830 Rehco Rd. Ste. D | 858.453.7238

194. Societe Brewing Company

www.societebrewing.com 8262 Clairemont Mesa Blvd. 195. Stone Brewing Co. www.StoneBrew.com 1999 Citracado Pkwy. | 760.471.4999 196. Stumblefoot Brewing Co. www.Stumblefoot.com 1784 La Costa Meadows Dr. #103 197. Wet ‘N Reckless Brewing Co. www.WetNReckless.com 10054 Mesa Ridge Ct. Ste. 132 | 858.480.9381

HOME BREW SUPPLY 198. All About Brewing www.AllAboutBrewing.com 700 N Johnson Ave. Ste. G | 619.447.BREW 199. American Homebrewing Supply www.AmericanHomebrewing.com 9535 Kearny Villa Rd. Ste. 104 | 858.268.3024 200. Best Damn Home Brew Shop Find us on Facebook! 1036 7th Ave. | 619.232.6367 201. Home Brew Mart/Ballast Point www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 202. Homebrew 4 Less www.Homebrew4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 203. Hydrobrew www.HydroBrew.com 1319 S Coast Hwy. | 760.966.1885 204. Mother Earth Brew Co. www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225 205. Smokin Beaver www.SmokinBeaver.com 348 State Pl. | 760.747.2739 206. The Homebrewer www.TheHomebrewerSD.com 2911 El Cajon Blvd. | 619.450.6165

OTHER 207. White Labs www.WhiteLabs.com 9495 Candida St. | 858.693.3441


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BEER BARS & RESTAURANTS

BOTTLE SHOPS

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BREWERIES

HOME BREW SUPPLY

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WESTCOASTERSD.COM/DIRECTORY

Profile for Advanced Web Offset

West Coaster  

June 2012 issue. News and events for San Diego's craft beer community

West Coaster  

June 2012 issue. News and events for San Diego's craft beer community