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May 2012

Serving aMerica’S FineSt Beer county

San Diego


CASK ALE locally pages 12-13


Winners in SD

Vol. 2 No. 6

page 8

Beer & Steak page 1



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m e r i c A



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of bad weather, you’d still get light and the outdoor feel. The venue and date aren’t confirmed yet, but we are hoping to have more details soon. WC: What else will change for the Guild Festival?

TABLE OF CONTENTS Letter from the Editor


Into the Brew: West Coast Terroir


Brews in the News Beer and Now: WBC Winners May Beer Events Cask County

6-7 8 10 12-13

Plates & Pints: Shrimp in Gravy


Fezziwig’s Brewing


Craft Beer Directory


Craft Beer Map


SDBG Pres. Marty Mendiola stands in front of Rock Bottom’s tap list and his awards

Rock Solid Q&A with SD Brewers Guild President/Rock Bottom La Jolla Brewmaster Marty Mendiola By WC Staff


C: What’s the most exciting thing you’re seeing in our local craft beer scene?

MM: The beer and food pairing events. Events such as San Diego Beer Week’s Beer Garden at The Lodge at Torrey Pines - I’d really like to see us do more of those throughout the year. WC: Speaking of the Lodge, will there be another San Diego Beer Week Preview Weekend in June? MM: Not this year. With the CBC in

town [in May] we found it difficult to get that going. We are doing a lot of work getting the CBC Welcome Reception ready to go. Because of that, we’ve just decided to concentrate on Beer Week in November. WC: Tell us about SDBW 2012 MM: We’re looking at changing the venue for the Brewers Guild Festival, and the B St. Pier looks promising. What’s cool about that space is that it has indoor and outdoor capabilities, with huge rollup glass doors. Even with the off-chance

MM: The Guild has hired Herb Massinger as a paid event planner for the Guild Festival. Herb has experience planning marathons and other large events; however he may be best known in the beer world for planning Stone’s annual anniversary festival. We’re also partnering with radio station FM94/9 again, but we’ll focus on local bands over bigger names this year because we spent a lot of money on the bands in 2011. 94/9’s advertising probably drove an extra 1,000 people and I think we were overwhelmed by that; some breweries only brought a few kegs and others left and came back with more beer. This year we’re going to focus on making sure there’s enough beer for everyone, and we’re also going to partner with a charity, but just who that is hasn’t been determined yet. WC: What do you think about some of the newer breweries that have just opened in San Diego County? MM: I am all for small business in the sense of going from homebrewing to professional brewing. As long as you take it seriously, you’re trying to make good beer, you’re trying to improve, and you adhere to the regulations that are necessary, then I have no problem. I don’t care if there are 100 breweries in San Diego County, but my hope is that they are all quality breweries Continued on page 14

Steakout Gaslamp Strip Club’s James Stephenson shows how to flawlessly unite beef with beer By Ian Cheesman


an Diego may be a pretty remarkable place to reside, but there’s no denying that living here makes you soft. With our bounty of sunny days and pantheon of amazing local breweries delivering greatness to your doorstep, it’s inevitable. Balk if you must, but consider that you’re probably reading this at one of a half-dozen of your local gastropubs while daintily sipping a craft brew and ruminating on its “tangy hints of grapefruit.” The good news is that Gaslamp Strip Club (340 Fifth Avenue in the Gaslamp) is committed to fortifying San Diegans one charred animal at a time. For the uninitiated, Gaslamp Strip Club’s raison d’être is do-it-

yourself grilling amply seasoned with double entendres. It has a feel that is equal parts swanky and primal, making it ideal first date territory. Please note: if you opt to check it out and find the restaurant you walk into has grey hamburgers warming over a sterno can and a DJ loudly directing “SINthia” to stage 2, double-check your GPS settings. Gaslamp Strip Club landed on our radar by virtue of their Beef & Brew BBQ dinner series. It stands apart from the multitude of San Diego’s beer pairing dinners by focusing more on education; Executive Chef and Operating Partner, James Stephenson, describes not only how to pair beer with classic steakhouse standards, but demonstrates how

Beef & Brew BBQ gets it right at Gaslamp Strip Club

to cook with it as he prepares dishes right in front of you. If you’re interested in incorporating beer with your grilling (beyond using it to slake the thirst conjured by open flames), James had the following advice to consider: * Fattier cuts of steak are optimal to take on mariContinued on page 19

LETTER FROM THE EdiTOR Hi Beer Fans, First off, a very special welcome to all the beer industry members visiting San Diego for the Craft Brewers Conference and World Beer Cup. If you’re reading West Coaster for the first time, be sure to check out our massive San Diego craft beer directory and map on pages 22 and 23. Please enjoy your time in our beautiful city, and come back soon. For both visitors and natives alike, we maintain a solid online calendar of upcoming beer events on our website at westcoastersd.com/event-calendar, and some of those events are listed on pages 10 and 21. And for those of you planning the parties, remember that it’s free and easy to submit your own bar or brewery’s happenings online. We constantly scan Facebook, Twitter and e-mail newsletters to find out what’s going on, but your contributions help us tremendously. A big “hats off” to our columnists, who wrote some great articles this month. Sam Tierney, the guy who got me into better beer while at UCSB, muses on beer’s complex sense of place on pages 4 and 19. Jeff Hammett from San Diego Beer Blog reviews some 2010 World Beer Cup winners that are available in many local bottle shops on page 8, and content producing machine Brandon Hernández dishes out a great recipe from his repertoire on page 16. See you again next month. 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: AleSmith X, on cask, at the newly-renovated AleSmith tasting room in Mira Mesa. Photo: 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

Finding the West Coast

Discussing beer’s sense of place in the world By Sam Tierney

T 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.


erroir is a commonly expressed concept in the wine world, roughly meaning a sense of place that is channeled through a wine. Wine is often a more agricultural product than beer, allowing for a purer expression of soil, sun, precipitation, heat, and other natural elements that are unique to a place. Even different blocks in a single vineyard have the potential to express unique terroir in the wines that they produce, or so the wine world often says. Beer is almost always a more industrial product than wine. Sure, the mass-produced wines of the world lack almost any sense of place, but even the most rustic of beers goes through a great deal of processing before it fills your glass. Barley must be malted, hops are dried and pelletized, yeast is carefully isolated and grown in sterile lab conditions. Then these ingredients must be brought together through complicated processes in the brewery. Beer arises from a gathering of ingredients that are sometimes specific to a place, but those ingredients and the process of brewing with them are subject to the choices of a brewer, maltster, hop farmer at the minimum. In the end, beer doesn’t have terroir so much as it has style, tradition, and context; however, these elements can come together to reflect a place just a powerfully as any wine. In the past, brewers had little choice of what beer they could make. A brewer in Munich two hundred years ago would have had dark malt made from local barley, hops from the neighboring Hallertau region, hard well water, and some sort of mixed-strain, cold-tolerant yeast to work with. He had no choice but to make a malty, dark lager beer. Across Europe, local limitations and laws on ingredients and technology narrowed choices, and local tastes then helped to form what we now know as classic beer styles. This is an over-simplification, but the contrast to the present is real. Brewers today have unprecedented choice in deciding what their beer will taste like. Barley and hops are grown on wide enough scales that you can get almost any ingredients anywhere in the world. Dozens of yeast strains can be ordered express to your brewery in amounts ready to ferment a batch of beer. Water is chemically analyzed and recreated using purification and then additions of mineral salts (as I discussed last month). The Bavarian brewer of today is able to order almost unlimited combinations of ingredients from which to make his beer. But he doesn’t, because he brews with style, tradition, and context. Munich still represents a handful of classic styles of beer to the world: dunkel, helles, doppelbock, weisse, and märzen being the dominant ones. These are biéres

Schneider Hopfenweisse, a collaboration with Brooklyn Brewery, is a Bavarian wheat beer with a distinctly American heavy-handed approach to hop flavor and aroma

de terroir if you will — hopelessly evocative of their native region, just as a Chateauneuf-du-Pape evokes the stony soils of France’s southern Rhone. If you travel north to Bamberg, you’ll find a handful of breweries making smokey, dark rauchbier, something you would never find in Munich. Travel further still and you are in Dusseldorf on the Rhine, where you can find hoppy, dark ales dominating the pubs. Make your way back to the west coast of North America and you can find comfort in a hoppy pale ale. Given the options modern brewers have, and the relative lack of American brewing heritage outside of light lager, how do we craft beer with style, tradition, and context? I can brew a great saison or helles in California, but does that beer lose its context because it’s not from its traditional home? Those beers already have a home. When we brew them here, are we just borrowing someone else’s tradition? Then there is also the context in which we drink.

Bitter is not the same outside of an English pub, and kölsch is just a blond ale outside of Cologne. The ritual of consumption in these cases can be just as important as the beer itself. I’ve had plenty of competent and even great American copies traditional styles, but I never find them quite as satisfying as a maß of helles at the Augustiner Keller in Munich, or a hand-pulled pint of Fullers Chiswick Bitter in London. Do we have the same context while enjoying a pint of IPA in the sun on the patio of our favorite local brewpub? How about an Anchor Steam in San Francisco? Beer culture and local style do not happen overnight. Despite a market dominated by decades of increasingly insipid lager, we’re doing pretty well for ourselves. American IPA and hoppy beer in general seem to be our biggest contribution so far. If American craft beer has a signature flavor, it’s due Continued on page 19

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Beer Buzz News from around the San Diego Beer Community brewery locations as well as select locations around town the first week of May. — Derek Freese of Monkey Paw Pub & Brewery and Adam Parker of KnB Wine Cellars are set to work together on a unique German-style Gose beer for KnB’s 4-year Anniversary Party at the end of June.

Mother Earth Breaks Ground Vista’s Mother Earth Brew Co. recently broke ground on their second storefront at 204-206 Main St. in downtown Vista. The 204 address will become the new site of their homebrew store in the beginning of May, while the 206 address will house their new taproom and retail store, with a prospective grand opening sometime in June. Mother Earth’s current 2055 Thibodo Rd. location will remain open as a production brewery and tasting room.

Yes, They Can

Green Flash brewmaster Chuck Silva (left) smells hops with Brasserie St. Feuillien Brewmaster Alexi Briole. Photo: Tim Stahl, StahlPhotoGraphics.com

Collaboration Sensation — Green Flash recently collaborated with two different breweries. The first, with Belgium’s Brasserie St.-Feuillien brewmaster Alexis Briole, is a dark saison named Friendship Brew that will debut on draft in mid-May and in bottles in the fall. Green Flash’s collaboration with Michigan’s Founders Brewing Company, Linchpin White IPA, will go on tap Tuesday, May 1 at the Mira Mesa tasting room before meet-the-brewer events at Regal Beagle and Hamilton’s Tavern on May 4. — Brandon Sieminski, brewmaster at Vista’s Iron Fist Brewing Company, was chosen as the third brewer for Stone Brewing Co.’s upcoming collabo-


ration with Ken Schmidt, winner of the 2012 Stone March Madness Homebrew Competition. Along with Stone brewmaster Mitch Steele, they will brew Pillow Mint At The Ritz chocolate imperial stout sometime in June. — Ballast Point’s Home Brew Mart location collaborated with Briess Malt, White Labs and Hop Union on a hoppy black steam beer in early April. Briess Malt donated the roasty Blackprinz Malt, White Labs contributed WLP810 as the yeast strain, and Hop Union added Northern Brewer, Centennial and Crystal hops. The warm-fermented lager will be around 6% ABV, 45 IBUs, black in color, obnoxiously dry-hopped, and available at both Ballast Point

Scot Blair, owner of the East Village brewery and pub Monkey Paw, announced in April that three of brewer Derek Freese’s beers will soon be going into 16 oz. cans, a first for any San Diego brewery. Bay Area-based mobile canning operation The Can Van will come down the week of the Craft Brewers Conference to package 100 cases each of Oatmeal Pale Ale, Sweet Georgia Brown and Rich Man’s IIPA. Blair noted that a conversation with Firestone Walker’s David Walker was key to the move: “I was chewing on this from before we broke ground on the space in 2012 but it wasn’t til I remember speaking to Mr. David Walker from FSW about the new small pub and canning and he was very encouraging of the concept and idea and how I could do it on a small scale.” Plans for the future (a canning line, expansion) are still undecided, but Blair added, “I don’t want it to be a one hit wonder so I will continue to push forward with my original plans as we look at our predefined

goal but suffice to say “Brewed and Canned in San Diego, CA” will be a fact that we will have the privilege to say in a couple weeks.”

Beer judging at last year’s homebrew competition. Photo: Ronnie Das

Beer Judges Wanted Are you an employee of a professional brewery, or a BJCP-certified beer judge? The San Diego International Beer Festival and Homebrew Competition is looking for judges (and stewards, for those who aren’t experts but want to learn how the process works). Visit sdfair.com/beerfestival and click on “entry information” on the righthand side. Halfway down the next page you’ll see a link to apply for either position. The international beer competition is set for May 19 and the Homebrew Competition for July 1. If you’re a homebrewer and would like to enter your beer in the competition, the registration deadline is Wednesday, May 30.

New Stone Store in Oceanside Jeff Hammett of San Diego Beer Blog reported on April 20 that Stone is planning Continued on page 18



Cream of the Crop

Select 2010 World Beer Cup winners readily available in SD By Jeff Hammett

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


his year the Craft Brewers Conference (CBC) is taking place in San Diego, and along with it comes the World Beer Cup, an event presented by the Brewers Association that takes place every other year at the CBC to recognize the best beers in the world. It is considered by many to be the most prestigious beer competition in the world because of the sheer number of entries, with nearly 4,000 this year. San Diego breweries are no stranger to World Beer Cup awards; Ballast Point and Port Brewing/The Lost Abbey have both won the Champion Brewery and Brewer Award in the Small Brewing Company Category (along with Oggi’s San Clemente when it was headed by O’Brien’s Tom Nickel), and in 2010 alone AleSmith, Ballast Point, Karl Strauss, Alpine Beer Co., Pizza Port and Port Brewing/The Lost Abbey all took home awards for their beers. Looking over that 2010 winners list, there are also a number of award-winners from outside of San Diego that are readily available to us here. Paso Robles’ Firestone Walker has seen quite a bit of success at the World Beer Cup, winning the Champion Brewery and Brewer Award in the Mid-Size Brewing Company Category in 2004, 2006 and 2010. In addition to this award, in 2010 they also went home with medals for their Hefeweizen, Pale 31, Extra Pale Ale, P.L. IPA, Mission St. Pale Ale (sold under the Steinhaus Brewing Co. label at Trader Joe’s stores) and my personal favorite, Velvet Merkin, a roasty oatmeal stout which is now released in wide distribution as a fall/winter seasonal named Velvet Merlin. The Velvet Merkin name is reserved for the 100% barrel-aged version available only at the brewery. Remarkably, Firestone Walker took both Gold and Bronze medals in the ultra-competitive American-Style Pale Ale category with Pale 31 and Mission St. Pale Ale. The Silver medal winner in the American-Style Pale Ale category can also be found in these parts. Drake’s 1500 by Drake’s Brewing, a Simcoe and Centennial-hopped 5.5% ABV Pale Ale, has plenty of pine and citrus flavors and aroma, but the lower alcohol level makes it easy to drink without falling down. The beers from Cooperstown, New York’s Ommegang are also easily found in San Diego, including two of the three 2010 medal-winners: Ommegang Abbey, a ruby-colored Belgian-style Dubbel with plum, raisin and fig flavors, and Ommegang Witte, an easy-drinking Belgian-style wheat beer. Ommegang also took home a silver medal for Bière De Mars, their take on a the French bière de garde style which is bottle conditioned with Brettanomyces bruxel-

Ommegang’s Abbey Ale and Unibroue’s La Fin du Monde are two 2010 World Beer Cup winners found in many local bottle shops

lensis. Bière De Mars isn’t as findable in San Diego, but bottles can still be found from time to time. We get a lot of great Belgian and Belgian-style sour beers here in San Diego, so it can be easy to look past some of the more readily available beers in search of those that are more hard to come by. I’ll admit that I take Rodenbach for granted. Rodenbach, Rodenbach Grand Cru and Rodenbach Vintage are all so readily available that I foolishly look past them because they can be found at nearly any beer store with a halfway decent selection. I was reminded of just how good we have it when a visiting brewer friend from Texas was shocked that the ordinary corner store that obviously didn’t put too much thought into their beer selection stocked both Grand Cru and Vintage. He told me beers from Rodenbach weren’t obtainable at all in the state of Texas. In 2010, Rodenbach won a Silver medal in the Wood-and Barrel-Aged Sour Beer category for Rodenbach Vintage. Across the pond (remember, this is the World Beer Cup), Scotland’s BrewDog received a Gold medal in the Imperial India Pale Ale category for their Hardcore IPA, a 9.2% ABV, 150 IBU hop bomb which BrewDog claims has “more hops and bitterness that any other beer brewed in the UK.” Our neighbors to the north in Canada took home seven total medals at the 2010 WBC, two of which went to Quebec’s Unibroue, a Bronze for sweet and tart Granny Smith apple-resembling Ephémère Apple in the Fruit Beer or Field Beer Category, and a Bronze in the Belgian-Style Pale Strong Ale category for La Fin du Monde, a 9% ABV Golden

Ale reminiscent of Belgian Tripels. Both can be found at better beer stores and even some grocery stores in San Diego, often at prices that won’t break the bank. Back in the United States Portland Maine’s Allagash took home two medals, including a Gold in the Belgian-Style Witbier category for their flagship Allagash White, one of the craft beer juggernaut’s that seems to need to description. Up in Oregon, the second most awardwinning state after California, Full Sail Session Black won a Gold medal in the Dark Lager category. Packaged in recognizable stubby 11oz bottles, this dark lager is easy to drink with just a hint of roastiness. Equally as dark as Session Black, Barney Flats Oatmeal Stout from Mendecino’s Anderson Valley won Bronze in the Oatmeal Stout category. This smooth and roasty stout is a mainstay in San Diego bottle shops, which recently started showing up in cans as well as bottles. One of the funny things about beer competitions is that the judges can love a beer one year, and not recognize it the next time around. Luckily, all of these award winners are easily found in local bottle shops so you can try them for yourself. And, come May 5 when the 2012 World Beer Cup awards are announced, there will be a whole new set of winners, and with the amount of great beer we attract in San Diego, chances are a number of those beers will be available here as well. Aside from West Coaster, Jeff also writes for San Diego Beer Blog at sandiegobeerblog.com, and you can follow him on twitter @SDBeer

MAy BEER EvEnTS May 22 at the Green Flash tasting room followed by a panel and Q&A portion with Grayson and local industry members. Thursday, May 3

The Bruery 4-Year Anniversary Party @ El Take It Easy Orange County’s The Bruery is kicking off a month of celebrations with a party in North Park. Several of their beers will be paired with special dishes by The Linkery’s sister restaurant, and this is one of only ten chances to try the special anniversary ale, Fruet. The Bruery will be back in North Park on May 17 at Toronado to continue the festivities, before concluding the month with a brewmaster’s dinner at Stone Brewing World Bistro & Gardens on May 29.

The craft beer events listed on this page and on page 21 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!

Saturday, May 5

AHA Big Brew Day The American Homebrewers Association Big Brew Day is a celebration of National Homebrew Day (May 7). Last year, an estimated 6,700 people celebrated the big day at 308 sites. All homebrewers are encouraged to get together on this first Saturday in May to brew, and a world-wide toast is scheduled for noon Central time. Typing “Big Brew Day” into Google will lead you to the AHA’s website focusing on the event, complete with Big Brew recipes, fun ideas and resources to register or find Big Brew events around town.

of Stone Brewing World Bistro & Gardens: Espresso and Cocoa-Dusted Venison Carpaccio with herb salad and shaved Manchego cheese, paired with Ballast Point Abandon Ship Smoked Lager & Monkey Paw Mighty Joe Young. Lance Repp of La Valencia Hotel: Moroccan Spiced Lamb Sliders with citrus olive tapenade and pickled slaw, paired with AleSmith Nautical Nut Brown Ale & Iron Fist Dubbel Fisted. Daniel Barron of Evolve: Stone IPA Deconstructed S’mores, paired with The Lost Abbey 10 Commandments & Stone Imperial Russian Stout. Also providing treats will be The Aniata Cheese Company and Debra Katz & Naomi Couse of Sadie Rose Baking Co. Tickets are $65; visit chefcelebration. org for more information. Monday, May 14 ­ Sunday, May 20

American Craft Beer Week The Brewers Association calls this “The Mother of All Beer Weeks,” and 2011 was the largest celebration yet. As of press time, nothing is set in stone for San Diego (everyone’s thinking about the Craft Brewers Conference and World Beer Cup), but county-wide events will undoubtedly crowd our online calendar for this massive week celebrating small and independent craft brewers. To learn more about #acbw, visit craftbeer. com/pages/news-and-events/american-craft-beerweek, and make sure to print out a Declaration of Beer Independence for your favorite spot.

Monday, April 30 ­ Saturday, May 5

Craft Brewers Conference Local Events Thousands of beer industry members from around the globe will descend on San Diego for the Craft Brewers Conference and World Beer Cup this year. Many of these breweries are hosting special events around town to celebrate the occasion. On May 1, the brewers of the Dogfish Head / Victory / Stone Saison du BUFF collaboration beer (Sam Calagione, Bill Covaleski and Greg Koch) will be at Stone Brewing World Bistro & Gardens for a special beer and food feast. Blind Lady Ale House will host numerous beer elite who can their beer (Golden Road, Maui, Avery, Oskar Blues, 21st Amendment, Tallgrass, Ska, etc.) on May 2. Portland’s Deschutes Brewery is bringing their Woody (pictured below) to several venues, including Whole Foods Hillcrest on May 4 for a cooking with beer demonstration plus a grand finale at Slater’s 50/50 on May 5, complete with live music, Love Child IPA on tap and a case of Abyss 2011. See all the great events at westcoastersd.com/event-calendar

Wednesday, May 2

The Love of Beer DVD Release @ Toronado This new feature-length documentary celebrating the women of the Pacific Northwest beer industry just won the award for Best Feature Documentary at the 2012 Indie Spirit Film Festival. Producer/director Alison Grayson and a host of the film’s stars will be at the North Park bar from 6 - 11pm for the DVD release and first screening in San Diego. Chocolate truffles made with Deschutes Brewery (out of Portland, Oregon) beer by locals Chi Chocolat will be available for purchase, and a portion of the evening’s proceeds benefit the Keep A Breast Foundation. The film will also be shown


Saturday, May 5

Green Flash 5K Charity Beer Run/Walk All proceeds from this mixed road and trail run/walk event in Mira Mesa benefit the Access Youth Academy, a youth enrichment program serving underprivileged students from the San Diego area. Registration is $25 before the event or $35 day of, and includes a Green Flash drink voucher for all those over 21. Check-in begins at 11am and the fun kicks off at noon. Sunday, May 6

Artisan Food & Craft Beer Festival @ Stone Brewing World Bistro & Gardens Proceeds from this meticulously-planned event presented by Chef Celebration fund a scholarship that will enable twelve local students to attend courses at the prestigious Culinary Institute of America in Napa Valley. Ten local chefs will each be paired with two great beers — Tommy Fraioli of Sea Rocket Bistro: Peach Bread Pudding with Lemon Chantilly Cream and Blueberry Sauce, paired with Beachwood Brewing 3rd Dimension Tripel & Iron Fist Golden Age. Leah Delyte Di Bernardo of E.A.T. Marketplace: Wild Mushroom, Caramelized Sweet Temecula Onion, Smoked Gruyere Cheese & Crème Fraîche Quesadilla with shredded heirloom beets and micro cilantro salad, hand-scored tortilla chips, hot zucchini relish and pickled smokin’ jalapeños, paired with Stone Sublimely Self-Righteous Ale & Green Flash Barleywine Style Ale. Greg Frey Jr. of BlueFire Grill: Mesquite-Smoked Shelton Farms Chicken with ruby crescent potato salad, lovage, and spicy Persian lime, paired with The Lost Abbey Avant Garde Ale & Black Market Rye IPA. Dawn Parks of The Wild Thyme Company: Layered Dulce de Leche Tiramisu with banana mascarpone and caramel corn, paired with AleSmith Wee Heavy & North Coast Brother Thelonius Belgian Style Abbey Ale. Ricardo Heredia of Alchemy: Braised Paso Prime cow tongue, achiote, house made tortillas, red onion and micro cilantro, paired with Port Brewing Wipeout IPA & Green Flash Hop Head Red Ale. Kyle Bergman of The Lodge at Torrey Pines: Head Cheese with Pickled Spring Vegetables, paired with Ballast Point Wahoo Wheat Ale & Firestone Walker Double Barrel Ale. Scot Blair of Monkey Paw Pub & Brewery: Open Faced Steak and Garlic Baguette with pesto and Manchego cheese, a skewer of mozzarella, olives, and marinated peppers and a balsamic & basil drizzle, paired with Stone Smoked Porter & Lightning Fulminator Lager. Alex Carballo

Wednesday, May 16

DrinkAbout Uptown Bar Bus Shuttle Each month buses from Brewery Tours of San Diego take beer enthusiasts between ten bars in the uptown neighborhoods of San Diego, for free! Get on the bus at Blind Lady Ale House, Small Bar, Live Wire, Toronado, Sea Rocket Bistro, Station Tavern, Hamiltons Tavern, Ritual Tavern, Tiger!Tiger! Tavern, or Bar Eleven. Visit sddrinkabout.blogspot.com for more information. Saturday, May 19

BeerNerdz Tasting Challenge @ The Beer Co. Test out your beer tasting skills in this unique blind challenge. Attendees will be given a scorecard with tasting notes, brewery and beer names, alcohol content, and IBUs (bitterness scale) to help figure out what beer you’re sipping on. As of press time, Pizza Port, Rough Draft, El Cajon Brewing Co. and The Beer Co. will all have beers featured. Tickets are $10 off the normal $40 rate until May 4 and include a souvenir tasting glass, Continued on page 21


Alex McKee taps a cask of Stone Pale Ale with coriander as The Tipsy Crow’s Jason Lively cheers him on


ask-conditioned ale, or “real ale” as it’s called in the UK, is unfiltered, unpasteurized beer that is drawn directly from a hand pump without the use of carbon dioxide. The live yeast added to the wooden or metal “firkin” containers allows the beer to develop natural carbonation with a mellow mouthfeel. The beer is served slightly warmer than usual, around 55 degrees, and is best enjoyed as soon as possible after it’s been tapped. Brewers are able to experiment greatly with these beers, adding peppers, chocolate, whole leaf hops or any variety of ingredients to the mix for special occasions, or even just regular ones. Back in 1998 there were few, if any, bars or brewing companies in the county serving cask ale regularly, and with that in mind San Diego beer pioneers Tom Nickel, Tomme Arthur and Jeff Bagby started the Real Ale Festival at Pizza Port Carlsbad. Fifteen years later, that has all changed, and the last Real Ale Fest was held at the Pizza Port Carlsbad beer gardens in April. Nickel did say in a recent O’Brien’s Pub e-mail newsletter that he expects the festival to re-born in some sense in the future, but until then check out these bars and brewing companies that frequently tap cask beer.


Blind Lady Ale Ho Fridays

Normal Heights

Churchill’s Pub Frequently

San Marcos

Coaster Saloon

First Friday/month Mission Beach

Hamilton’s Taver

Fridays, 2nd Saturda South Park

Cask ale flows at the 2




Breweries/ brewpubs

Manzanita Brewing

Main Tap Tavern

Sessions Public


Mission Brewery

El Cajon

Point Loma

Mira Mesa

Sea Rocket Bistro


North Park

Weds and Thurs



O’Brien’s Pub

Small Bar

Alpine Beer Co. Pub

Kearny Mesa

University Heights




Usually every Friday

PB TapRoom

The Linkery

Ballast Point Old Grove

Pacific Beach

North Park




Ritual Tavern

The Tipsy Crow

North Park



2011 San Diego Brewers Guild Festival


Often the Thursday special Scripps Ranch

Green Flash

Tiger!Tiger! Tavern

Just installed — Tuesdays Mira Mesa

North Park

Karl Strauss Brewpubs


Toronado Frequently North Park



Lightning Brewery

Check Facebook/newsletter Poway

Check Facebook/newsletter Santee



Monkey Paw Pub & Brewery Saturdays

The 2012 Real Ale Festival showcased nearly 50 beer engines. Photo courtesy of Melanie Pierce

Mother Earth

San Diego Brewing Company

East Village

Fridays Vista

New English Brewing Co.

1 always, 2 if possible Sorrento Valley

Rock Bottom Wednesdays

La Jolla & Downtown

The Beer Co.

Check Facebook Downtown

Check Facebook Grantville

Pizza Port Brewpubs Check Facebook County-wide

Stone Brewing World Bistro & Gardens Fridays


The first appearance of Wreck Alley at Karl’s 23rd Anniversary bash in February



Local Habit

- 13

An Interview with Marty Mendiola Continued from Page 1

Mendiola pumps out Karl Strauss Tower 10 IPA at the San Diego Brewers Guild Festival

that follow the rules and are interested in making better beer. WC: Have you any advice for the new brewers just starting up? MM: Yeast health is always an issue. I’ve been lucky here at Rock Bottom because we go through 30-35 barrels a week, so our yeast is nice and healthy with viability above 90%. But if your yeast sits around for 2 weeks and then you harvest, you may have sluggish fermentation and then off-flavors. Whenever I travel and taste mediocre beer, I often wonder about the yeast situation. That’s why in San Diego we’re lucky to have White Labs so close, but you can’t always buy new yeast for every batch of beer, and from my experience first batches with new yeast aren’t the best because they’ll be more fruity and estery. However, it’s usually the subsequent generations that get you to the sweet spot. The best suggestion I have for new brewers is to organize a tasting panel with people that have experienced and educated palates. Another idea is to take your beer and drink it outside of the brewery; sometimes I’ll fill up a growler of my beer and then take it somewhere else because the change in environment makes a difference in terms of taste, smells, and perception. There are also a few brewery consultants in town like Jeff Bagby and Lee Chase that can help you get a handle on things. WC: With so many breweries in the county, will we ever reach a point of oversaturation? MM: I think you can get oversaturated. In particular, I just don’t know how many production breweries can be sustained because there’s only so much shelf space and tap handles right now. On the other hand, the idea of brewpubs opening in neighborhoods is very appealing; with high gas prices and the risk of drinking and driving, getting beer from the brewpub down the street becomes an attractive idea. There are still neighborhoods in San Diego County that could use more places like this, such as El Cajon and La Mesa. WC: What do you think San Diego’s brewing industry will look like in a year?


MM: I would be highly surprised if the 20+ breweries in planning all actually opened. Even if ten of those opened it would represent a significant increase. I do know that the

Sam the Cooking Guy taps the cask as Marty Mendiola and Mayor Jerry Sanders cheer

Brewers Guild will continue to become more organized. We’re hoping to get a paid position of Executive Director in place soon, and Coronado’s Shawn DeWitt will take over as Guild President for one year on July 1 after many years of service as Vice President. WC: What has been your proudest moment as Brewers Guild President? MM: Seeing the success of San Diego Beer Week 2011. We increased revenue for the Guild dramatically; we have 10 times more money in the bank right now than we did a year ago. We saw a dramatic and measurable increase in beer tourism from 2010, because lots of people came into town for the beer and stayed in hotels. I’m also proud of my personal development. I’ve always been a brewer, and brewers are usually in the back working, and are seldom involved in the boardroom-style business decisions or meetings. That’s been the biggest learning experience for me: learning how to get things done with a group of people. Having a meeting, working through agenda items, splitting people up into committees, et cetera.

AleSmith’s Peter Zien (left), Karl Strauss’ Chris Cramer and Rock Bottom La Jolla’s Marty Mendiola at the SDBG Fest, November 2011

- 15


It’s All Gravy

Selecting the Right Beer for the Right Recipe

By Brandon Hernández


Photo: Kristina Blake 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.


ooking with beer is more than just a trend—it’s a concrete culinary subsection that’s evolving by leaps and bounds. This column and the recipes and techniques provided by the artisans spotlighted within it are proof of that. I recently had the opportunity to hang with the several of those past subjects, preparing a guest dish as part of a multi-course Ballast Point pairing dinner with local beer-and-food consortium, The Trenchermen. My dish for the evening was a duo of shrimp served with a bacon biscuit, brown ale gravy, chocolate stout mole and a pair of purées, which included three components incorporating three different beers as ingredients. As I wrote out the recipes, I indicated the brand name of the exact beer to use for each. A number of beer cookbooks go that route, while others simply list the type of beer to use (e.g. — amber ale, porter, oatmeal stout). It occurred to me that, while providing the brand name was helpful, it failed to help the recipe’s end users understand the reasoning behind using, say, AleSmith Anvil ESB versus New English Explorer ESB. Both are fine beers, but quite different. As such, they will impart different flavors into any dish they are included in, making selecting the most optimal beer for the job crucial to the success of any beer-based dish. So, what type of beer should you cook with? The answer to the question is, “the most logical one,” and must be answered on a case-by-case basis. To help illustrate the varying items to consider when doing so, I will use the recipes from the course I served at The Trencherman event. My dish was designed to deliver two distinctly different shrimp preparations on one plate. One of those preparations was a take on New Orleans-style barbecue shrimp, a dish that actually doesn’t involve any barbecuing. Instead, shrimp are dusted with spicy Creole seasoning and cooked in a rich, creamy gravy. My gravy recipe consists of a mixture of shrimp stock, brown ale and Worcestershire sauce that’s reduced to a syrup, then whisked into hot cream and reduced while the shrimp cook. When beer, or any liquid, is boiled down, its flavors are intensified. So, if you start with a hoppy beer, you’ll end up with a reduction that’s even more bitter than what you started with. Because I was looking for a very savory, traditional gravy with a balanced, homogeneous flavor profile versus one featuring the type of spiked bursts provided by acid, herbs or hops, it was imperative that I choose an English-style brown ale with a good deal of roastiness versus an American variety with pronounced hop assertiveness. I also served a purée of lager-braised kale to add another layer of flavor while keeping with the Southern theme of the barbecue shrimp. That recipe required a light-bodied lager. Using a hefeweizen would have imparted banana-like flavors that would have clashed with the iron-rich kale, while a bolder lager like a dopplebock would have imparted too much bitterness. In the end, I followed a rule that’s popular in wine cookery and just as applicable to beer cookery: opting for the most affordable, patable option. A friend of mine brought a six-pack of Chang Thai Lager over during the NFL play-offs. My palate tends to gravitate to beers that exhibit bolder flavors, most of which are ales, so I hadn’t had much cause to uncap the leftovers from my buddy’s game day contribution. Finding myself in need of a subtle beer with plenty of trademark lager yeast flavor provided the perfect opportunity to do so and produced the exact taste I had hoped to achieve. It’s always nice when the most frugal choice is also the right choice. Fortunately for me, that was also the case with my mole, which substitutes the small bit of chocolate used to finish this traditional Mexican sauce with a large dose of chocolate stout introduced at the beginning of the cooking process to bring forth similar bittersweet cocoa backbone. I’ve made this mole numerous times over the years, working to refine it and figure out the most ideal stout to use. I’ve tried it with Young’s Double Chocolate

Creole Barbecued Shrimp in Brown Ale Gravy. Photo: Kristina Blake Stout, Rogue Chocolate Stout and, going a different direction entirely, AleSmith Speedway Stout. In addition to the pain of pouring the latter into a pot rather than proper glassware for my consumptive enjoyment, Speedway Stout proved to be the least well suited of the trio. It did introduce nice chocolate tones, but was for one, too high in alcohol to blend in with the rest of the ingredients; two, too rife with coffee notes that also came through, and three, simply too expensive to justify when the other two beers were as good, or better for the job. As it turns out, the Rogue and Young’s stouts produced very similar tasting sauces. After a great deal of nitpicking, I felt the Young’s-based mole slightly superior. But if you prefer not to go Sophie’s

Choice on your recipes, in cases where things are this close, why not go with the one that costs less? In this case, that was the Young’s. With any recipe, there are many other factors to consider—availability, ABV and viscosity, to name a few—but the two that seem to come up most often are how well the flavors of the beer you select will sync with the recipe’s other ingredients and produce the overall tastes you’re working to produce, and the economical aspects. Both are important, and flavor must be paramount. That said, not everybody can afford to splurge by plunking down major coin on expensive beers. The key is to weigh both out as logically as possible while staying true to your vision, your taste buds and your bank account.

Creole Barbecued Shrimp in Brown Ale Gravy Yield: 4 servings

2 Tbsp olive oil ¼ cup yellow onion, chopped 2 Tbsp garlic, crushed ½ tsp salt ¼ tsp freshly ground pepper 3 bay leaves 1¼ cups shrimp stock (or chicken stock to substitute) 1 cup AleSmith Nautical Nut Brown Ale

½ cup Worcestershire sauce 16 large shrimp, peeled and deveined with tails left on Creole seasoning (such as Old Bay) 3 Tbsp bacon fat (or 1 Tbsp unsalted butter and 2 Tbsp olive oil to substitute) 2 cups heavy cream 4 large biscuits, warm 1 cup Lager-Braised Kale Purée (recipe online)

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic, season with salt and pepper, and cook, stirring, for 1 minute. Add the bay leaves, stock, ale and Worcestershire sauce, reduce the heat to medium-low and simmer for 30 minutes. Remove from the heat and let stand for 15 minutes. Strain the mixture and transfer into a small saucepan over high heat. Bring the mixture to a boil and reduce until it thickens to a syrupy consistency. Transfer to a bowl and set aside. Heat the bacon fat in a skillet over medium-high heat. Season the shrimp with Creole seasoning. Add the shrimp to the skillet and cook for 30 seconds minutes on each side. Remove the shrimp from the skillet and set aside. Wipe out the skillet and return it to the stovetop over medium-low heat. Add the cream and whisk in the Worcestershire reduction. Stir to mix and let simmer for 1½ minutes. Add the shrimp, baste with the mixture and cook for 2 minutes or until the shrimp are cooked through. Remove from the heat. To serve, ladle a spoonful of the gravy onto a plate. Place the biscuit in the center of the plate and arrange the shrimp around the biscuit. Use a squeeze bottle to arrange dots of the purée around the plate and serve immediately. NOTE: This recipe has been adjusted from the appetizer portion served at The Trenchermen dinner to an entrée serving size. —Recipe courtesy Brandon Hernández

Brews in the News Continued from Page 7

and overall brewing companies in the U.S. on April 17. The results are based on 2011 beer sales volume. Paul Gatza, director of the Brewers Association, said that “in the last 15 years, craft brewing has gone from one percent of the overall beer market to almost six percent in 2011. We attribute a large part of that growth to the many talented brewers who are providing beer lovers with more beer style and flavor choices than ever before.” Locals Stone Brewing Co. (#11) and Karl Strauss (#44) both made the top 50 craft brewing companies list. Several other California brewing companies also made it, including Sierra Nevada Brewing Co. (#2), Lagunitas Brewing Co. (#9), Anchor Brewing Co. (#22), Firestone Walker Brewing Co. (#23), BJ’s Chicago Pizza & Brewery, Inc. (#33), Bear Republic Brewing Co. (#35), Lost Coast Brewery Cafe (#36), North Coast Brewing Co. (#38), Gordon Biersch Brewing Co. (#40), and Anderson Valley Brewing Co. (t.#50).

Karl Strauss Imperial Collection

Jeff Motch (left) and Lee Chase (right) of Blind Lady and Tiger!Tiger! flank funny man Will Ferrell during the Cancer for College Pub Crawl April 14. Photo courtesy of Marissa Parsons, via UrbanistGuide.com

to open a new company store in Oceanside at 310 N Tremont St. just off the highway near Mission Avenue. Stone Media & Communications Linchpin Randy Clemens confirmed the move, and said that they are hoping for an early summer opening. Stone will be not brewing on-site, and the store promises not to be a “cookie-cutter copy” of the South Park location.

Cancer for College Pub Crawl Founded in 1993 by Craig Pollard, a two-time cancer survivor, Cancer for College has provided over $1.5 million in scholarships to nearly 900 cancer survivors. On Saturday, April 14 Pollard’s good friend Will Ferrell helped lead a double-decker bus pub crawl


fundraiser from Blind Lady Ale House to Live Wire Bar and Tiger!Tiger! Tavern before heading back to BLAH. Between various event packages, a silent auction and the Cancer for College store with cool memorabilia signed by Ferrell, more than $45,000 was raised for the scholarship fund. View lots of photos from the event over on Blind Lady Ale House’s Facebook page, and visit cancerforcollege.org to learn more about the organization and how to donate to this great cause.

U.S. Top 50 Breweries The Brewers Association, the not-for-profit trade group that tabulates production statistics for U.S. breweries, released its annual list of the top 50 craft

San Diego’s oldest operating craft brewer announced their “Imperial Collection” in April — Off The Rails Imperial Red, Tower 20 IIPA (“amped up” versions of Red Trolley Ale and Tower 10 IPA, respectively) and newcomer Wreck Alley Imperial Stout are now all available in 22 oz. bombers year-round. “We basically doubled everything, increasing the malts, bitterness, alcohol and flavor,” says Paul Segura, Karl Strauss Brewmaster. “Our motto has always been to share good beer, but these are a few you will be tempted to keep for yourself.”

In The Works As of press time, there are 25 breweries in the planning stages in San Diego, in addition to 50 that are currently licensed and operational. View all of them on our SD Brewing Industry Watch 2012 page at westcoastersd.com/sd-brewing-industry-watch-2012


Continued from Page 1

-nade flavors. Bone-in ribeyes, filet mignon, and top sirloin all work particularly well. * A beer marinade needs a minimum of 8 hours to soak in, but try not to exceed 20 hours. Marinate in an airtight bag and flip sides at least once to assure the flavors are presented uniformly. A splash of vinegar in the marinade will help to denature the steak to enhance its tenderness.

Beer and flame go well together

* Beers with an oaky or smoky flavor will enhance those characteristics of the meat. Favor amber, malt-forward beers over more hoppy varieties to produce caramel notes that pair well with the sear on the meat. * Since the alcohol in the beer may cure the meat somewhat, anticipate a slightly shorter cooking time than it would ordinarily require. The results of this technique were readily evident in my glorious 14 oz ribeye. The Oaked Arrogant Bastard Ale marinade rendered the cut noticeably sweeter and more tender than traditional dry preparations. It diminishes the natural flavors of the meat, but this preparation also primes the steak for pairing with beer in a way that is astounding. It will make your favorite scotch ale sing. It’s time to man-up, SD. Go forth and eat some beer.

Finding the West Coast Continued from Page 4

to this miraculous spice, particularly the newer varieties being grown in the Pacific Northwest (and now even San Diego County) that display powerful aromatic profiles that contrast starkly with most old-world varieties. While American ale brewing is firmly rooted in the English ale tradition, the use of these hops to dominate the flavor profiles of our beer has undeniably created a Hops ready to go into a hoppy American homebrew signature style. Cascade is the classic American hop, famously the aromatic signature of Anchor’s Liberty Ale and Sierra Nevada Pale Ale, two of the earliest hoppy pale ales brewed during the craft beer renaissance. Its spicy, resiny grapefruit aroma has driven craft brewing since it originally graced those beers in the 1970s. Newer varietals like Centennial, Amarillo, Simcoe, and Citra have pushed the original citrus profile into even bolder, fruitier territory. In a reverse of the original importation of brewing techniques and styles, European brewers are now beginning to use these new American hop varieties to craft beers with an American flavor. I think there is still work to be done on crafting truly American/West Coast beer, but the future is looking hoppy. Now don’t get the wrong idea. I don’t meant to say that only beers reflecting local style are worth drinking or brewing. Beer is an inherently fragile beverage, best consumed in the peak of freshness in most cases. I love being able to find a fresh, Englishstyle ale from a local brewery because when I am in the mood, I find it preferable to a likely stale, imported ale that is a shadow of itself when consumed fresh on its home turf. The best part of American brewing these days is that we can have it all. I look forward to a future where outstanding and faithful renditions of classic styles continue to be brewed alongside new and interesting beers that reflect our unique West Coast brewing style.

The Ghost of Craft Beer Future

New company, Fezziwig’s Brewing, set to open in Carlsbad By Brandon Hernández


any a beer lover is familiar with the name that’s fun to say at holiday parties stocked with Samuel Adams variety packs from Costco that feature its Old Fezziwig Ale. Fittingly, that brew is named after Ebenezer Scrooge’s party-throwing ex-boss from Charles Dickens’ yuletide classic, A Christmas Carol. That character’s story will be served up to North County coastalites in tandem with a new line of craft beers when former English major and CSU San Marcos business school graduate, Daniel Guy, opens Fezziwig’s Brewing in Carlsbad. Fully licensed and in the home stretch of the construction process, Fezziwig’s is set to open later this month. Originally concepted as a coming together of several homebrewers making the jump to the pro ranks, the company has morphed into Guy’s one-man show. Since coming up with the idea for Fezziwig’s two years ago, he’s done a great deal of research, conducted numerous industry interviews, volunteered at festivals, and put in brew days at Mother Earth Brew Co. and Breakwater Brewing Company to get a feel for larger scale production. Starting out, he’ll be brewing what he refers to as “English-inspired beers with West Coast flair” on a three-and-a-half-barrel system with two three-and-ahalf-barrel fermentors and a seven-barrel fermentor for double-batching his most popular beers. “Being a so-Cal brewery, we’re influenced by all the great weather and local hop fandom, but will work to produce more balanced and drinkable beers. We love our hoppy double IPAs and barrel aged beer, but believe a great session beer has its place, especially on a lazy summer afternoon.” Fezziwig’s lineup will feature a “Pacific-style” blonde ale Guy describes as a beautiful lawnmower beer, a Citra dry-hopped session IPA, porter, pale ale and a yet-to-be-determined seasonal offering. Those will be available in the tasting room, which is located off El Camino Real near McClellan-Palomar Airport


Daniel Guy from Fezziwig’s relaxes with his new set of kegs at 5621 Palmer Way in Carlsbad

and the City of Carlsbad’s offices. The beers will also be distributed to a small number of nearby draft accounts. “My mission is to brew the best beer possible while being a responsible member of the community, and prove how great of a small batch brewery we can be,” says Guy. “In a year, if all goes well, we plan to upgrade to a 10to 15-barrel system, and look into bottling or canning in year two or three.”

Upcoming Beer Events Continued from Page 10

light appetizers, bottled water, samples of all the beer and crackers to cleanse your palate. Visit beernerdz.com for more information. Sunday, May 20

North Park Festival of Arts The craft beer block returns to Ohio Street this year for the 16th Annual North Park Festival of Arts. $30 admission ($35 day of) gets you twelve tasters of local beer from 11am - 6pm. Buy a $31 FM 94/9 Insider ticket online and receive a special beer brewed by Automatic Brewing Co.; the additional $1 goes to the “About the Music Fund” which supports music education in San Diego County public schools. Visit northparkfestivalofarts.com for more information.

Tuesday, May 22

8th Annual Rotary Club of Del Mar Sunset Soiree

hunting down the best sour beers the world has to offer so that you can enjoy them in Escondido’s best beer garden July 8 from 10am - 4pm. Your $45 ticket includes a commemorative glass, fifteen three-ounce taster tickets and plenty of chilled water. If you really want to get into the spirit of sours, you can purchase Stone Sour Fest t-shirts to wear at the event; men’s tees are $10 and women’s are $12, but you have to pre-order them by Monday, June 18 at stoneworldbistro.com/sourfest Saturday, August 4

BrewFest Encinitas Mark your calendars for the second rendition of BrewFest Encinitas on August 4. Sponsored by the Encinitas Coastal Rotary Club, last year’s first-time event came just weeks after the messy cancellation of America’s Finest Beer Festival, but the dedicated organizers stepped up and put on a proper show. Two gourmet food trucks, live music and a great selection of local and regional breweries all combined for a feel-good atmosphere under the canopy of trees on the Mira Costa College San Elijo Campus on Manchester Avenue. Tickets aren’t available yet, but you can learn more about the event and the Rotary Club at brewfestencinitas.com

Join Ballast Point, Green Flash, Pizza Port, Stone Brewing Co. and a host of wineries and restaurants for this event benefitting the Rotary Club of Del Mar’s efforts to support local and international service projects dedicated to improving the lives of all people. Tickets for this 5:30 - 8:30 pm event on the top level, ocean-view deck of the Del Mar Plaza are $75 each, or four for $250, at delmarsunsetsoiree.com. Appropriate cocktail attire is suggested. Tuesday, May 29

Karl Strauss Homebrew Competition Deadline This is your chance to brew with the pros. The winner of this homebrew competition will brew their beer on Karl Strauss’ system for release at the brewery restaurants as well as entry into the Great American Beer Festival’s Pro-Am competition. All entrants must be American Homebrewers Association members who follow the Brewers Association’s Beer Style Guidelines for up to three different beers. This is not a BJCP-sanctioned contest and no score sheets will be returned however. For more information on how to enter visit KarlStrauss.com Wednesday, May 30

30th on 30th Bar Crawl Every 30th of the month, 30th Street in North and South Park comes alive with food and drink specials. Find out why people come from all over to visit one of the country’s finest culinary and craft corridors. Jay Porter from The Linkery maintains a fantastic blog, 30thStreet.org, that lists each of the spots’ specials as well as links to their websites and more information.

ON THE HORIZON Saturday, June 16

Oyster Fest SD More than 16 beers will be available at this event benefitting Team in Training, Leukemia & Lymphoma Society and Veteran’s Research Corporation. Tickets cost $25 for all the oysters you can eat, plus cooking demos by celebrity chefs, a “shuck & suck”competition, and an Oyster Expo to teach you all about oyster farming in California. The event goes from 11am to 7:30pm at the Marina Embarcadero North by Seaport Village, and will feature several live bands and DJs. Visit oysterfestsd.com to get your tickets. Friday, June 22 - Sunday, June 24

SD International Festival of Beer 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. Sunday, July 8

Stone Sour Fest Stone Brewing World Bistro & Gardens Beverage Coordinator “Dr.” Bill Sysak is busily

- 21

102. The Tipsy Crow

137. Pizza Port Bottle Shop

103. The Vine Cottage

138. Royal Liquor

www.TheTipsyCrow.com 770 5th Ave. | 619.338.9300


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. Hamilton’s Tavern

www.HamiltonsTavern.com 1521 30th St. | 619.238.5460

27. Harbor Town Pub

www.HarborTownPub.com 1125 Rosecrans St. | 619.224.1321

28. Hoffer’s Cigar Bar

www.HoffersCigar.com 8282 La Mesa Blvd. | 619.466.8282

29. Home Plate Sports Cafe

www.HomePlateSportsCafe.com 9500 Gilman Dr. | 858.657.9111

30. Jake’s on 6th

www.JakesOn6thWineBar.com 3755 6th Ave. | 619.692.9463

31. KnB Wine Cellars

www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321

32. Knotty Barrel

www.KnottyBarrel.com 844 Market St. | 619.269.7156

33. La Bella Pizza

www.LaBellaPizza.com 373 3rd Ave. | 619.426.8820

34. La Gran Terraza

68. Restaurant @ The Pearl Hotel

35. La Jolla Strip Club

69. Ritual Tavern

36. La Valencia Hotel

70. SD TapRoom

www.sandiego.edu/dining/lagranterraza 5998 Alcala Park | 619.849.8205 www.cohnrestaurants.com 4282 Esplanade Court | 858.450.1400 www.LaValencia.com 1132 Prospect St. | 858.454.0771

37. Leroy’s Kitchen & Lounge www.LeroysLuckyLounge.com 1015 Orange Ave. | 619.437.6087

38. Little Piggy’s Bar-B-Q

www.nadolife.com/LilPiggys 1201 First St. | 619.522.0217

39. Live Wire Bar

www.LiveWireBar.com 2103 El Cajon Blvd. | 619.291.7450

40. Local Habit

www.MyLocalHabit.com 3827 5th Ave. | 619.795.4470

41. Luigi’s At The Beach

www.LuigisAtTheBeach.com 3210 Mission Blvd. | 858.488.2818

www.ThePearlSD.com 1410 Rosecrans St. | 619.226.6100

www.SDTapRoom.com 1269 Garnet Ave. | 858.274.1010

106. True North Tavern

www.SandbarSportsGrill.com 718 Ventura Pl. | 858.488.1274

107. URBN Coal Fired Pizza

71. Sandbar Sports Grill 72. Sea Rocket Bistro

www.SeaRocketBistro.com 3382 30th St. | 619.255.7049

73. Searsucker

45. Neighborhood

www.NeighborhoodSD.com 777 G St. | 619.446.0002

46. Newport Pizza & Ale House www.OBPizzaShop.com 5050 Newport Ave. | 619.224.4540

47. O’Brien’s Pub

www.OBriensPub.net 4646 Convoy St. | 858.715.1745

48. OB Noodle House

75. Shakespeare Pub & Grille www.ShakespearePub.com 3701 India St. | 619.299.0230

www.SinbadCafe.com 1050 Garnet Ave. Ste. B | 858.866.6006 www.SanDiego.Slaters5050.com 2750 Dewey Road | 619.398.2660

78. Small Bar

www.SmallBarSD.com 4628 Park Blvd. | 619.795.7998

79. Sneak Joint

www.SneakJointSD.com 3844 Mission Blvd. | 858.488.8684

80. Stadium Sports Bar & Restaurant www.StadiumSanDiego.com 149 S El Camino Real | 760.944.1065

81. Station Tavern

www.StationTavern.com 2204 Fern St. | 619.255.0657

82. Stone Brewing World Bistro & Gardens | www.stoneworldbistro.com

www.DelMar.Oggis.com 12840 Carmel Country Rd. | 858.481.7883

www.SublimeAleHouse.com 1020 W San Marcos Blvd. | 760.510.9220

www.OggisEastlake.com 2130 Birch Rd. | 619.746.6900

51. Oggi’s Pizza & Brewing Co.

www.Santee.Oggis.com 9828 Mission Gorge Rd. | 619.449.6441

52. Oggi’s Pizza & Brewing Co. www.LibertyStation.Oggis.com 2562 Laning Rd. | 619.876.5000

53. Oggi’s Pizza & Brewing Co. www.Encinitas.Oggis.com 305 Encinitas Blvd. | 760.944.8170

54. PCH Sports Bar & Grill

www.PCHSportsBarAndGrill.com 1835 South Coast Hwy. | 760.721.3955

55. Pacific Beach Fish Shop

www.TheFishShopPB.com 1775 Garnet Ave. | 858.483.4746

83. Sublime Ale House 84. Tender Greens

www.TenderGreensFood.com 2400 Historic Decatur Rd. | 619.226.6254

85. Terra American Bistro

www.TerraSD.com 7091 El Cajon Blvd. | 619.293.7088

86. The Bailey BBQ

www.BaileyBBQ.com 2307 Main St. | 760.765.3757

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

56. Phileas Fogg’s

90. The Grill at Torrey Pines

57. Phils BBQ

91. The High Dive

www.PhileasFoggs.com 11385 Poway Rd. | 858.486.4442 www.PhilsBBQ.net 3750 Sports Arena Blvd. | 619.226.6333

58. Phils BBQ

www.PhilsBBQ.net 579 Grand Ave. | 760.759.1400

59. Porters Pub

www.PortersPub.net 9500 Gilman Dr. | 858.587.4828

www.LodgeTorreyPines.com 11480 N Torrey Pines Rd. | 858.777.6645 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

60. Postcards Bistro @ The Handlery Hotel | www.SD.Handlery.com

94. The Linkery

61. Press Box Sports Lounge

95. The Local

950 Hotel Circle North | 619.298.0511

www.PressBoxSportsLounge.com 2990 Jamacha Rd. | 619.713.6990

62. Proper Gastropub

www.ProperGastropub.com 795 J St. | 619.255.7520

www.TheLinkery.com 3794 30th St. | 619.255.8778 www.TheLocalSanDiego.com 1065 4th Ave. | 619.231.4447

96. The Range Kitchen & Cocktails www.TheRangeSD.com 1263 University Ave. | 619.269.1222

63. Public House

97. The Regal Beagle

64. Quality Social

98. The Rose Wine Pub

www.The-PublicHouse.com 830 Kline St. | 858.551.9210 www.QualitySocial.com 789 6th Ave. | 619.501.7675

www.RegalBeagleSD.com 3659 India St. Ste. 101 | 619.297.2337 www.TheRoseWinePub.com 2219 30th St. | 619.280.1815

65. R-Gang Eatery

99. The Ruby Room

66. Raglan Public House

100. The Shores Restaurant

67. Randy Jones All American Sports Grill | www.RJGrill.com

101. The South Park Abbey

www.RGangEatery.com 3683 5th Ave. | 619.677.2845 1851 Bacon St. | 619.794.2304

7510 Hazard Ctr. Dr. #215 | 619.296.9600

108. URGE Gastropub

www.URGEGastropub.com 16761 Bernardo Ctr. Dr. | 858.637.8743

110. Urban Solace

1999 Citracado Pkwy. | 760.471.4999

50. Oggi’s Pizza & Brewing Co.

www.URBNNorthPark.com 3085 University Ave. | 619.255.7300

www.SessionsPublic.com 4204 Voltaire St. | 619.756.7715

74. Sessions Public

www.OBNoodleHouse.com 2218 Cable St. | 619.450.6868

49. Oggi’s Pizza & Brewing Co.

www.TrueNorthTavern.com 3815 30th St. | 619.291.3815

109. Union Kitchen & Tap

77. Slater’s 50/50

www.MikesBBQ.us 1356 West Valley Pkwy. | 760.746.4444

www.ToronadoSD.com 4026 30th St. | 619.282.0456

www.Searsucker.com 611 5th Ave. | 619.233.7327

43. Main Tap Tavern 44. Mike’s BBQ

www.TheTinCan1.Wordpress.com 1863 5th Ave. | 619.955.8525

105. Toronado San Diego

76. Sinbad Cafe

www.MainTapTavern.com 518 E Main St. | 619.749.6333

104. Tin Can Alehouse

www.RitualTavern.com 4095 30th St. | 619.283.1618

42. Lumberyard Tavern & Grill

www.LumberyardTavernAndGrill.com 967 S Coast Hwy 101 | 760.479.1657

www.TheVineCottage.com 6062 Lake Murray Blvd. | 619.465.0138

www.RubyRoomSD.com 1946 Fern St. | 619.299.7372

www.TheShoresRestaurant.com 8110 Camino Del Oro | 858.456.0600 www.TheSouthParkAbbey.com 1946 Fern St. | 619.696.0096

www.LocalUnion101.com 1108 S Coast Hwy. 101 | 760.230.2337 www.UrbanSolace.net 3823 30th St. | 619.295.6464

111. Village Pizzeria

www.nadolife.com/VillagePizzeria 1206 Orange Ave. | 619.450.4292

BOTTLE SHOPS 112. B’s Kegs

www.KegBeerAndWine.com 1429 East Main St. | 619.442.0265

www.PizzaPort.com/locations/Bottle-Shop 573 Carlsbad Village Dr. | 760.720.7007 1496 N Coast Hwy. 101 | 760.753.4534

139. Sea Trader Liquor & Deli

www.StoneBrew.com 2215 30th St. Suite 3 | 619.501.3342

173. Aztec Brewing Company/ 7 Nations

www.TexasWineSpirits.com 945 Carlsbad Village Dr. | 760.729.1836

174. Ballast Point Brewing & Spirits

www.ValleyFarmMarkets.com 9040 Campo Rd. | 619.463.5723

175. Ballast Point/Home Brew Mart

www.WholeFoodsMarket.com 711 University Ave. | 619.294.2800

176. Green Flash Brewing Co.

www.WholeFoodsMarket.com 8825 Villa La Jolla Dr. | 858.642.6700

177. Hess Brewing

140. Stone Company Store 141. Texas Wine & Spirits 142. Valley Farm Market

143. Whole Foods Hillcrest 144. Whole Foods La Jolla

BREW PUBS 145. Back Street Brewery

www.LamppostPizza.com/Backstreet 15 Main St. | 760.407.7600

146. Blind Lady Ale House/ Automatic Brewing Co.

www.BlindLadyAleHouse.com 3416 Adams Ave. | 619.255.2491

147. Breakwater Brewing Co.

www.BreakwaterBrewingCompany.com 101 N Coast Hwy. Ste. C140 | 760.433.6064

114. Barons Market

149. Coronado Brewing Co.

115. Best Damn Beer Shop

150. El Cajon Brewing Company

116. Beverages 4 Less

151. Gordon Biersch

117. Bine & Vine

152. Karl Strauss Brewing Co.

118. Bottlecraft

153. Karl Strauss Brewing Co.

119. Boulevard Liquor

154. Karl Strauss Brewing Co.

www.BestDamnBeerShop.com 1036 7th Ave. | 619.232.6367

www.Beverages4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 www.BineAndVine.com 2161 India St. | 619.487.9493 www.BottlecraftBeer.com 2161 India St. | 619.487.9493 4245 El Cajon Blvd. | 619.281.0551

120. Clem’s Bottle House

www.AleSmith.com 9368 Cabot Dr. | 858.549.9888

172. Alpine Beer Company

148. Callahan’s Pub & Brewery

www.BaronsMarket.com 4001 W Point Loma Blvd. | 619.223.4397

171. AleSmith Brewing Company

www.SeaTraderLiquorAndDeli.com 1403 Ebers St. | 619.223.3010

113. Barons Market

www.BaronsMarket.com 11828 Rancho Bernardo Rd. | 858.485.8686


www.CallahansPub.com 8111 Mira Mesa Blvd. | 858.578.7892 www.CoronadoBrewingCompany.com 170 Orange Ave. | 619.437.4452 www.facebook.com/ElCajonBrewery 110 N Magnolia Ave.

www.GordonBiersch.com 5010 Mission Ctr. Rd. | 619.688.1120

www.AlpineBeerCo.com 2351 Alpine Blvd. | 619.445.2337

www.AztecBrewery.com 2330 La Mirada Dr. Ste. 300 | 760.598.7720 www.BallastPoint.com 10051 Old Grove Rd. | 858.695.2739

www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 www.GreenFlashBrew.com 6550 Mira Mesa Blvd. | 760.597.9012 www.HessBrewing.com 7955 Silverton Ave. Ste. 1201 | 619.887.6453

178. Iron Fist Brewing Co.

www.IronFistBrewing.com 1305 Hot Springs Wy. Ste. 101 | 760.216.6500

179. Karl Strauss Brewing Co. www.KarlStrauss.com 5985 Santa Fe St. | 858.273.2739

180. Latitude 33 Brewing Co.

www.Lat33Brew.com 1430 Vantage Ct. Ste. 104 | 760.913.7333

181. Lightning Brewery

www.LightningBrewery.com 13200 Kirkham Wy. Ste. 105 | 858.513.8070

182. Manzanita Brewing Co.

www.ManzanitaBrewing.com 9962 Prospect Ave. Ste. D | 619.334.1757

183. Mission Brewery

www.MissionBrewery.com 1441 L St. | 619.818.7147

184. Mother Earth Brew Co.

www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225

185. New English Brewing Co. www.NewEnglishBrewing.com 11545 Sorrento Valley Rd. Ste. 305/6 619.857.8023

www.KarlStrauss.com 1157 Columbia St. | 619.234.2739

186. Oceanside Ale Works

www.KarlStrauss.com 1044 Wall St. | 858.551.2739

187. On-The-Tracks Brewery

www.KarlStrauss.com 9675 Scranton Rd. | 858.587.2739

188. Port Brewing/The Lost Abbey

www.KarlStrauss.com 5801 Armada Dr. | 760.431.2739

189. Rough Draft Brewing Co.

www.LaJollaBrewHouse.com 7536 Fay Ave. | 858.456.6279

190. Stone Brewing Co.

www.MonkeyPawBrewing.com 805 16th St. | 619.358.9901

191. Stumblefoot Brewing Co.

www.MissionValley.Oggis.com 2245 Fenton Pkwy. 101 | 619.640.1072

192. Wet ‘N Reckless Brewing Co.

www.OceansideAleWorks.com 1800 Ord Way | 760.310.9567 www.OTTBrew.com 5674 El Camino Real Suite G

www.LostAbbey.com 155 Mata Way Ste. 104 | 760.720.7012

www.ClemsBottleHouse.com 4100 Adams Ave. | 619.284.2485

155. Karl Strauss Brewing Co.

www.DistillersOutlet.com 12329 Poway Rd. | 858.748.4617

156. La Jolla Brew House

www.KegGuys.com 3896 Rosecrans St. | 619.296.1531

157. Monkey Paw Pub & Brewery

www.HenrysMarkets.com 690 3rd Ave. | 619.409.7630

158. Oggi’s Pizza & Brewing Co.

www.HenrysMarkets.com 4175 Park Blvd. | 619.291.8287

159. Oggi’s Pizza & Brewing Co.

www.WetNReckless.com 10054 Mesa Ridge Ct. Ste. 132 | 858.480.9381

www.HolidayWineCellar.com 302 West Mission Ave. | 760.745.1200

160. Pacific Beach Ale House


www.KegNBottle.com 3566 Mt. Acadia Blvd. | 858.278.8955

161. Pizza Port Carlsbad

www.KegNBottle.com 6060 El Cajon Blvd. | 619.265.0482

162. Pizza Port Ocean Beach

www.KegNBottle.com 1827 Lemon Grove Ave. | 619.463.7172

163. Pizza Port Solana Beach

www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321

164. Prohibition Brewing Co.

3028 Upas St. | 619.450.4292

165. Rock Bottom

121. Distiller’s Outlet 122. Fuller Liquor

123. Henry’s Market 124. Henry’s Market

125. Holiday Wine Cellar 126. Keg N Bottle 127. Keg N Bottle 128. Keg N Bottle

129. KnB Wine Cellars

130. Kwik Stop Liquor & Market 131. Mazara Trattoria

www.MazaraTrattoria.com 2302 30th St. | 619.284.2050

132. Mesa Liquor & Wine Co. www.SanDiegoBeerStore.com 4919 Convoy St. | 858.279.5292

133. Olive Tree Marketplace

www.OliveTreeMarket.com 4805 Narragansett Ave. | 619.224.0443

134. Pacific Liquor

www.PacificLiquor.com 2931 El Cajon Blvd. | 619.282.2392

135. Palm Springs Liquor

Find us on Facebook! 4301 Palm Ave. | 619.698.6887

136. Piccadilly Marketplace

14149 Twin Peaks Rd. | 858.748.2855

www.CMR.Oggis.com 10155 Rancho Crml. Dr. | 858.592.7883

www.RoughDraftBrew.com 8830 Rehco Rd. Ste. D | 858.453.7238 www.StoneBrew.com 1999 Citracado Pkwy. | 760.471.4999 www.Stumblefoot.com 1784 La Costa Meadows Dr. #103

www.PBAleHouse.com 721 Grand Ave. | 858.581.2337

193. All About Brewing

www.PizzaPort.com 571 Carlsbad Village Dr. | 760.720.7007

194. American Homebrewing Supply

www.PizzaPort.com 1956 Bacon St. | 619.224.4700

195. Best Damn Home Brew Shop

www.PizzaPort.com 135 N Hwy. 101 | 858.481.7332

196. Home Brew Mart/Ballast Point

www.ProhibitionBrewingCompany.com 2004 E. Vista Way | 760.295.3525

197. Homebrew 4 Less

www.RockBottom.com/La-Jolla 8980 Villa La Jolla Dr. | 858.450.9277

198. Hydrobrew

www.RockBottom.com/San-Diego 401 G St. | 619.231.7000

199. Mother Earth Brew Co.

www.SanDiegoBrewing.com 10450 Friars Rd. | 619.284.2739

200. Smokin Beaver

166. Rock Bottom

167. San Diego Brewing Co.

168. San Marcos Brewery & Grill

www.SanMarcosBrewery.com 1080 W San Marcos Blvd. | 760.471.0050

169. The Beer Company

www.SDBeerCo.com 602 Broadway Ave. | 619.398.0707

170. The Brew House at Eastlake

www.BrewHouseEastlake.com 871 Showroom Pl. Ste. 102 | 619.656.2739

www.AllAboutBrewing.com 700 N Johnson Ave. Ste. G | 619.447.BREW

www.AmericanHomebrewing.com 9535 Kearny Villa Rd. Ste. 104 | 858.268.3024 Find us on Facebook! 1036 7th Ave. | 619.232.6367

www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 www.Homebrew4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 www.HydroBrew.com 1319 S Coast Hwy. | 760.966.1885 www.MotherEarthBrewCo.com 2055 Thibodo Rd. Ste. H | 760.599.4225 www.SmokinBeaver.com 348 State Pl. | 760.747.2739

OTHER 201. White Labs

www.WhiteLabs.com 9495 Candida St. | 858.693.3441

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Profile for Advanced Web Offset

West Coaster  

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

West Coaster  

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