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OCTOBER 2018

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SERVING AMERICA’S FINEST BEER COUNTY

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SAN DIEGO

GR E AT A M E R ICA N BEER F E ST I VA L WINNERS California Craft Beer Summit Recap SAN DIEGO BEER WEEK EVENTS

130+ Local Stouts BEER & FITNESS VOL. 7 ISSUE 9

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Sore Eye Cup Champions Anthony Tallman and Derek van Leeuwen of Burgeon Beer, at The Ugly Dog Pub. More on page 6. Photo by Tim Stahl

The WC Team: PUBLISHER

MIKE SHESS

EXECUTIVE EDITOR

RYAN LAMB

EDITOR-AT-LARGE

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BRANDON HERNÁNDEZ

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Table of Contents: 6-8

BR EWS I N T H E N EWS

13-20

C A C RA F T BEER S U MMI T R EC A P

16-17

T H E P U BLI C A N : TO N Y RA S O

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BEER I N T H E H E A DLI G H T S

ART DIRECTOR

K AYLA COLEMAN

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26-28

I N TO T H E G L A S S : STO U T S

ADVERTISING EXECUTIVE

MARK STEPHENS

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P L AT ES & P I N T S : DU C K FO OT

TOM SHESS

38-41

LO C A L EV EN T S + S DBW

BETH DEMMON BRANDON HERNÁNDEZ BRIAN TROUT GONZALO J. QUINTERO, ED.D. IAN CHEESMAN KRISTINA YAMAMOTO RYAN LAMB SHELDON M. K APLAN WILLIAM PRICKETT TOM WILLIAMS

44-45

T H E DO CTO R ' S O FFI C E

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N O PA LI TO H O P FA R M EV EN T

MEDIA CONSULTANT WRITERS & PHOTOGRAPHERS

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ON THE COVER: TO U CH B A S E W I T H U S : i n f o @ we s tco a s te r s d. co m

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OCTOBER 2018

A pint of North Park Beer Co's Chinopalito IPA, served at Nopalito Farm's September 16 event in collaboration with MIHO Catering and Sous Chef Jordana Francisco. North Park Beer utilized Chinook hops from the Valley Center farm run by Jordan and Mariah Brownwood, who also own burger and cocktail spot Royale in Point Loma. Photo by Kristina Yamamoto


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• In March, the Brigantine restaurant group announced its entry into the local brewing industry. Its fermentation vehicle is Ketch Brewing, a 10-barrel production facility sited in the hospitality operation’s headquarters at 7889 Ostrow Street. That apparatus is visible behind a sheet of glass separating the production area from a tasting room that, while a tad petite, is being used to preview the beer and food that will be available at a pair of Ketch Grill & Taps locations currently under construction. In addition to a full-on restaurant located at 2614 Shelter Island Drive (at the former Red Sails Inn across the street from The Brigantine’s original location), a smaller version of Ketch Grill & Taps will debut as part of the company’s Portside Pier overhaul of the waterfront downtown spot at 1360 North Harbor Drive, which formerly housed Anthony’s Fish Grotto. With neither project completed, Brigantine is offering menu items from its eventual casual seafood and craft beer concept at the Kearny Mesa spot, bringing dual meaning to the term “tasting room.” Also on display are the first drafts from recently-hired head brewer Sam Billheimer. Billheimer comes to Ketch from North Park’s Fall Brewing. His inaugural lineup of beers includes an IPA, Kölsch, Golden Ale, Blonde Ale, and Vienna-style lager. Ketch Brewing’s tasting room is currently open from 11 a.m. to 2 p.m., Monday through Friday. • Two days before this magazine went to press, the awards ceremony for the 37th edition of the Great American Beer Festival ® (GABF®) took place in Denver, Colorado. This year, Ocean Beach Brewery stole the show, winning a gold medal for B.Right on Pale

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Ale while also taking home the coveted Small Brewpub & Small Brewpub Brewer of the Year award. In total, 15 local brewing companies brought home 16 medals (five gold, six silver, and five bronze). Notably, Santee’s Groundswell won both a silver and bronze medal. Also, in the session beer category, Eppig was awarded gold, while Burgeon took silver. Held annually by the Brewers Association, the craft beer industry’s trade organization, this year’s GABF saw 8,864 beers entered by 2,404 breweries. 293 judges from 13 countries evaluated beers with the assistance of 190 volunteers, some of whom have 30+ years of experience. GABF is the country’s largest and most prestigious professional brewing competition. San Diego County breweries have historically fared well: last year, 11 local companies brought home 14 medals. In 2016, brewers earned 18 medals, and Karl Strauss was named Mid-Size Brewery/Brewer of the Year. The following is a list of the winners from brewing facilities located within San Diego County, listed alphabetically by award category: GOLD: – BREAKWATER: Rye Dawn (Rye Beer) – EPPIG: Natural Bridge: Vienna Lager (Session Beer) – KARL STRAUSS: Liquid A/C (English-Style Summer Ale) – OCEAN BEACH: B.Right On Pale Ale (American-Style Pale Ale) – SOCIETE: The Coachman (Session India Pale Ale) SILVER: – BURGEON: Noble Miner (Session Beer)

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– DUCK FOOT: Redrum (Wood- and Barrel-Aged Beer) – GROUNDSWELL: Piloncillo Brown Ale (American-Style Brown Ale) – PIZZA PORT SOLANA BEACH: Oats (Oatmeal Stout) – PORT / THE LOST ABBEY: Duck Duck Gooze (Wood- and Barrel-Aged Sour Beer) – RIP CURRENT: Delaminator Doppelbock (German-Style Doppelbock or Eisbock) BRONZE: – – – –

BNS: Rail Gun Wee Heavy (Old Ale or Strong Ale) GROUNDSWELL: Know Ego (Classic Irish-Style Dry Stout) HOME: Zungen Brecher (Historical Beer) KILOWATT: Chocolate Macadamia Nut Stout (Chocolate Beer) – NORTH PARK: Bird Park (Bohemian-Style Pilsener) • Also, Pizza Port Ocean Beach won second place for its Double Bagger 9.2% double IPA, loaded with Mosaic, Citra and Denali hops, in the Alpha King Challenge. This IPA-centric competition is hosted in conjunction with GABF festivities and sponsored by Yakima Chief Hops (YCH). Last year, Belching Beaver took top honors with Thizz is What It Is. • Fresh off celebrating two years in business in June, Carlsbad’s Culver Beer Company debuted the “Locally Toasted” delicatessen in July. The Culver team had to secure the go-ahead from the San Diego Health Department, their property manager, and the business park’s board of directors, but the kitchen and deli are now up-and-running during regular tasting room hours. “We plan to open for lunch by the end of the year,” said company president Ben Fairweather. On the menu are sandwiches — “We use Boar’s Head meat and cheese and their quality really stands out” — shareable plates for groups, and other small bites for snacking. The “Beer Chee” that’s served with pretzel “stix” and yellow mustard utilizes the brewery’s main product: “We change it up from day to day, but we notice our StreetWalker IPA or our Culver Irish Red work really well.” The most popular sandwiches so far have been the Smoked Cali, Reuben, and Italian Hoagie. New items will be introduced on a quarterly basis, in addition to weekly specials posted to Instagram every Tuesday. T


SAN DIEGO IN SACRAMENTO:

Covering the California Craft Beer Summit BY B E T H DEMMON

T

he Sacramento-based California Craft Brewers Association (CCBA) throws the annual California Craft Beer Summit each year as “two full days of education, networking and trade shows for brewers, retailers, distributors, craft beer lovers, and homebrewers.” It’s basically a homegrown mini-Great American Beer Festival, where industry professionals can rub elbows with other Golden State big boys like Sierra Nevada and Firestone Walker. It concludes with the West Coast’s largest beer festival, featuring more than 160 California-based craft breweries. The CCBA has been around since 1989 — yes, it shares a birthday with Taylor Swift — and their primary function is “to monitor legislative activity at the state Capitol and provide a single and coherent political voice representing the interests of all of California’s craft breweries.” (Thus, the home base in our state capital; it’s easier to make a fuss when you’re literally standing outside lawmakers’ doors.) Walking into the Convention Center on day one of the Summit was basically a homecoming. I was barely inside before the Pizza Port gang strolled by, followed by a gaggle of Karl Straussians and a delegation from Second Chance. But San Diegans weren’t just in attendance; several smartypants from down south led talks and participated in panels throughout the

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Summit, including Mark Weslar (Chief Marketing Officer at Karl Strauss), Travis Smith (co-founder/brewmaster at Societe Brewing Company), Greg Koch (cofounder of Stone Brewing), and Chris Sarette (Chief Financial Officer at Modern Times Beer). “I think, with not just a false sense of pride, we can look at San Diego and go ‘we have a pretty superior craft brewing scene,’” commented Koch to me when we sat down before his keynote address. “There’s no question about it — you can see the influence of San Diego all over the world.” Weslar agrees. “We offer other markets a glimpse of how developed craft can get when the consumer wants it and there is a local industry quenching that thirst.” Areas of San Diego-led expertise ranged from sour beer program maintenance (Smith) to balancing controlled brewery growth with revenue over time (Sarette), but additional topics from fellow speakers included how to safely — and legally — introduce cannabis into a brewing program, the history of ancient Nordic beer styles, and how to expand a sensory program as part of a brewery’s quality assurance team. (Pro tip: you should probably not put weed in your beer quite yet.) Bart Watson, chief economist for the Brewers Association, laid out the facts of

the state of California beer in the opening session. Turns out, as a state we’re pretty neck-and-neck with national craft beer trends, with San Diego and other saturated areas like the Bay Area edging ahead when it comes to breweries per capita. “There’s still, insanely, room for growth,” he explained. That statistical opportunity comes with a caveat. Across the nation — and San Diego is no exception — local is dominating over regional and national growth. Not necessarily local beer, just local. “You’re not in the beer business. You’re in the beverage alcohol business,” Watson pointed out. Beer is forever battling wine and spirits, but has historically had a competitive edge by emphasizing hyperlocality in a way that wine and spirits haven’t in the past. That’s poised to change. Take North Park for example. It’s one of the most craft beer saturated destinations in San Diego, but it’s also home to one distillery (619 Spirits), a cider house (Bivouac Ciderworks), and an urban winery (Négociant Winery), likely with more on the way. This “beverage creep” promises to put a squeeze on breweries. Watson’s suggestion spells bad news for hazebros. “Don’t think about what the trend is. Think about what you’re going to do well with and how you can stand out. Chasing these style trends is going to be a losing battle for all but a few breweries.” In a way, Karl Strauss is one of those few breweries. During Weslar’s presentation, he revealed that two beers that didn’t exist two years ago — Aurora Hoppyalis IPA and Follow the Sun Pilsner — now make up 40% of their sales. Of course, these aren’t wildly niche styles, but to launch such successful interruptions into the current hop mob isn’t an easy feat. Modern Times’ approach is a little different. They emphasize a multifaceted approach to remain both “trendy” as well as approachable to a variety of beer drinkers at different price points. Sarette explained to me their focus on chains and grocery


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stores (a major space long dominated by macro beers) came late in the game, but “we’re now seeing huge dividends.” This is followed by concentrating on retail via multiple strategically located outlets (Point Loma, Portland, Los Angeles, and soon Encinitas, Anaheim, and Santa Barbara) as well as a “smaller but still meaningful” aspect: The League of Partygoers and Elegant People, Modern Times’ membership program with exclusive access to certain beers and merchandise. “At the end of the day, it’s a relationship business,” Sarette remarked. Focusing on personnel, placing skilled people in the

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right markets, and nurturing distributor relationships has given them an edge, but “we haven’t done anything extraordinary.” When I ask him what they’re doing right, he boils it down to one major factor. “First and foremost, the answer has to be beer quality.” By the end of the Summit, I realized that Watson’s prediction of “more competition, more chaos” is likely to be true. But I think there’s sufficient evidence to hope that San Diego will remain on the cutting edge of beer innovation. And if there’s anyone with a ten thousand foot view of the industry and where it’s headed, it’s Koch. I asked him how to stay true to oneself while

remaining flexible in an ever-evolving industry. His thoughts? Remain open to inspiration from any source available. “After I was the business ten years, I was pretty certain I knew what was going on — that I knew what could be done and couldn’t be done, that I had tried pretty much everything. Now, at 22 years into the business, I’m quite certain that I have no idea what’s going on, that I haven’t tried anywhere near what’s possible, and that I will never conceive of or fully understand the possibilities. And that is a wonderful point of discovery and opportunity for participation.” 


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THE PUBLICANS

Tony Raso, Bar Sin Nombre BY SHELDON M. KAPLAN

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“Bar Sin Nombre” translates to “Bar With No Name,” and is located in Chula Vista on the rapidly reincarnating Third Avenue at the corner of Davidson Street. In accordance with its moniker, there is no street signage. Bar Sin Nombre (BSN) opened in November of last year, and is co-owned by Tony Raso and a silent partner. 2017 seems to have been a very good year for craft beer in Chula Vista and on Third Avenue specifically, where a “craft beer block” has recently manifested between Davidson Street and F Street. In May of 2017, Chula Vista Brewery opened, followed by 3 Punk Ales in August, and a Groundswell Brewing satellite tasting room in November. I recently sat down with Tony to discuss BSN, including its somewhat lengthy gestation. So what made you want to open a craft beer bar in Chula Vista? “I’m from Chula Vista. The first house they took me home to is a couple of miles from here. So yeah, Chula Vista is my whole life. When you start seeing marquee properties near Balboa Park area getting $6 to $7 a square foot rent in some areas... this area was underdeveloped and thus lower rents. I signed a lease three years ago on another property just down the street for $0.51 a foot at the time. Now rents are between $1.50 and $2.75 per square foot.” You grew up around here, so what are your thoughts regarding the more recent growth of the South Bay, including craft beer? “It’s been rapid and I think it’s going to ripple outwards. I think Broadway is the next place to pop in Chula Vista; some of these old dive liquor licences are converting to a more modern concept. I see National City popping off in the next few years, and maybe IB filling out more towards the 5. I see a lot of change coming to the South Bay; I hope it is all good. There’s plenty of room for everyone, so I don’t see why it won’t continue to grow.” What attracted you to craft beer in the first place? “In the early 2000s I tried craft beer before it was even called that, before that was even a term... I

tried the stuff without really being aware of what I was drinking. I just knew it was different from the Newcastle, Heineken, Becks, and Guinness that I had tried previously. I used to run La Bella Pizza Garden and took over the beer program in 2005. Previously, we had some Widmer and Karl Strauss on, along with all the macros, and then you know there were bottles of Sierra Nevada Pale Ale… I wasn’t really super into craft beer but I was aware of it. Then my brother got a job in Escondido right about the time Stone was moving from San Marcos into their new facility; my brother called me and said, ‘Wow, you got to check this place out, it’s really cool. I’ve never seen anything like this or tasted anything like this.’ So I went up to Escondido and hung out with him and tried Stone Ruination Double IPA for the first time. I had never tried anything like that, like your big, high-ABV, hundred IBU West Coast IPA thing... that kind of just blew my taste buds away. I was instantly hooked. I went back up the following week.” Tony’s craft beer “discovery” led to him revitalizing the beer program at La Bella Pizza. “We had a ‘to-go’ license, so we could sell sixpacks… I eventually switched out to local beers, and had to turn the six-packs sideways with two bottles facing the door to get them all in there. We converted the tap system from eight to 13 taps and made it more than 50 percent local craft, which was very well received. At one point we were selling about a quarter of Ballast Point Sculpin’s production run. Later, Colby [Chandler] kind of took me under his wing and we became good friends. He started taking me to the SD Brewers Guild meetings. He taught me what craft beer was about — the attitude and camaraderie — he was really helpful in my growth and understanding of the local beer culture. I eventually got involved with the SD Brewers Guild where we became one of the first ‘allied pubs’ when there were seven at the time.” Then in November of 2008, Tony’s thengirlfriend and current wife got a transfer to Honolulu, Hawaii. “I moved to Honolulu for five years. I got a job at the Cheesecake Factory and worked there for three and a half years as a server, a food runner, and a bunch of different positions in that company

including expo — we were doing 3,500 plates a day! I learned a lot of things about SOPs and proper service. It is a very organized and well-run company.” Almost hard to believe nowadays, but at the time (2008) it was difficult to find a decent selection of craft beers in Honolulu (and, for that matter, in a number of other regions of the United States). Tony, who had by then discovered sours, was trying to track down some lambic and contacted one of his connections from Shelton Brothers. (Shelton Brothers, headquartered in Massachusetts. is one of the more established importers of highend European and other foreign beers, in addition to other alcoholic beverages). Tony had cemented a relationship with both the company and the Sheltons themselves during the time he ran La Bella Pizza, and then again later in Hawaii. “I approached one of the guys at Shelton Brothers, trying to find lambic in Hawaii. Through them I met Donato Loperfido, who had an importing and distributorship for Italian products. He was selling cheese and wine, and everywhere he went to sell his Italian wine people were asking him for beer, so he had approached the Shelton Brothers and got the thing going, because he felt that their heavy European portfolio fit in well with what he was doing. I later brought him an ‘overnighted’ bottle of Sculpin and told him he had to try it. I told him that lambic is great, but they do great beers in San Diego too, and that he should have some of this in his portfolio.” Donato Loperfido “bit” and so Tony contacted Colby Chandler at Ballast Point. “I brought Ballast Point over… then later, Hair of the Dog, Flying Dog, Iron Fist, and also other beers from the Shelton Brothers portfolio. I ended up having two jobs. It was the perfect time, as there was not much craft in Honolulu — definitely a hole in that market and no craft beer bars. I found the best liquor stores with the most traffic and got the beer I was repping into those; we had 150 beers on shelves in certain stores.” Tony’s second best account in Honolulu was the Whole Foods market.

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“I got friendly with the beer buyer Troy, who had been a chef. Troy wanted to get out of Whole Foods and back into a kitchen, and wanted to open his own pub and restaurant. He also met the Sheltons and really loved their portfolio. Troy ended up opening Hawaii’s first craft beer bar, REAL a gastropub, in Honolulu in March of 2012.”

month-old son to be raised near family.

Tony helped Troy with the build-out, hiring and training his staff.

During this time, Tony went to work for his friend, Ray Astamendi, co-owner and, at the time, head brewer at Fall Brewing Co.

“I was basically his manager to start the place — no equity, but very creatively involved it just went nuts! Just a little room with 350 bottles and 29 taps of craft beer and a great tapas style menu. It was the most successful bar opening in Hawaii in recent history. It was lines out the door. It was the perfect place and perfect time… it was just ripe for the picking, and we happened to be there at that time.” In 2013, Tony and his wife decided to move back to San Diego, as they wanted their six-

“I had had success outside the family business and I knew I wanted to start working on my own place, and in 2013 I started conceptualising it. Around New Years 2015, I signed a lease for a different location in Chula Vista and that’s the place that didn’t work out.”

“I was a friend of Ray Astamendi from Mission Brewery days. Ray moved to Hawaii shorty after me and was living on Maui. I would visit him and he would visit me. He was actually my sales rep for Shelton Brothers on Maui at one point, and he hired me on at Fall Brewing as they were getting open. I originally told them I’d be there six months, and it turned into more than two years while I was trying to figure out how to get this bar open that I had failed on. At Fall I would basically close the place down five nights a week,

counted the money, locked the doors... it kept me afloat. Then it all came together and I found a new partnership and money to start building again, right as this unit for Bar Sin Nombre became available. This was a three-year process; I signed the lease two years ago, then it was about a year build with me and the landlord doing tenant improvements.” How did you pick the name Bar Sin Nombre? “My partner didn’t like the proposed name of my other project that didn’t get off the ground, and then the name list was whittled down to seven potential names, with maybe five of them I was agreeable to. We went back and forth and then I needed to start paperwork with the ABC to get open, so I filled out the application under ‘Bar Sin Nombre’ thinking that would change to a DBA at some point. As e-mails started going back and forth, the name just stuck — if you have a room with one of the best tap lists available and you have great service, happy employees, and a really


clean environment, what does it matter what you call it?”

What do you think of the proliferation of brewery satellite tap rooms in San Diego?

Tony’s tight connections with Shelton Brothers both over the years in San Diego and Honolulu have led to BSN having an impressive beer list, with numerous bottles and a number of beers not found on many other tap lists in San Diego. Oxbow, Pasture Street, Jolly Pumpkin, Kulmbacher, De Garde, 3 Fonteinen, Põhjala (from Estonia), and occasionally Cantillon, to name a few, plus many local and U.S. Breweries, are more than sufficiently represented to make BSN a stop to attract any serious San Diego craft beer lover. I asked Tony how he curates this varied tap list.

“I think that they are great. I am not like some bar owners who are offended and worried about them stepping on our toes. It is really hard to pay for a brew system — it’s expensive and the distribution wholesale model is not as profitable as selling something by the pint — so if the law allows it, have at it. I think the only downside to the liquor laws is that we are not allowed to package beer and sell it to-go, while they can sell crowlers and growlers to-go. If I can get a growler to-go of De Garde, or Prairie, or Pasture St, or any of these other breweries that are not local, that’s giving people another option and it would level the playing field... I say open it up and let everybody do what they want.”

“That is done between me and Crystal, who worked with me at REAL a gastropub in Honolulu, who is in charge of the beer program and inventory. We have forty taps, and I’m a big huge fan of sour and funky beers; I knew the focus would be there, and that the tap list would be roughly half sour beer. I wanted to have a very balanced beer program — something for everybody — so we dedicated a few lines to lager, a couple of lines to nitro (usually stout and including Guinness on nitro), usually a light wheat beer or two, we have a couple of West Coast IPAs, three hazy IPAs, a brown ale and an amber ale, we use Hamm’s in cans for micheladas... we also serve twenty-five wines by the glass, with the general manager Melissa also running the wine program.” Who are the primary customers at BSN? “Mostly people from the local area; we see some of the same people daily. People are excited as there was not much for them to do near their house and they had to commute to North Park or South Park or Little Italy, and they are now staying here. Since the beer businesses around here are all new, we see people in their 20s doing a pub crawl. It’s not like at Fall where everyone would stay there. Here, they'll have a beer, then leave to go to the next place, then another beer and then the next place... and they’ll come back here later in the night.” Have you noticed any changes with what your customers want to drink? “It seems people are going back to lager beers, pilsners, and things that people used to make fun of and call ‘yellow fizzy beer.’ Our best sellers are hazy IPAs, pilsners, and micheladas.”

Where do you go for a drink when you’re not working? “I have been doing a lot of wine tasting. I’ve been trying to wrap my head around that, as my knowledge of wine is nothing, really, which is why I let Melissa handle it! It’s just within the last year that I have fallen in love with it; I was primarily a red wine drinker and over the last six months I have been trying to wrap my head around white wine. I tend to drink in areas that have places with great wine lists, so Bankers Hill and Little Italy. Some of the more central areas of San Diego seem to have more of a wine focus and I like that.” Do you have any plans for any new locations? “I signed a lease three years ago on a property just down the street — the place that didn’t pan out — but I hope to start a new project there within the next two months. We just signed a lease on the adjoining property to double up the space at 413/415 Third Avenue, just on the other side of G Street. It will be two times the size [of BSN] internally, with a 2,000 square foot outside area, so we are looking at a space roughly three times larger than this place. It’s going to be a different concept which I can’t really talk about at this stage.” Compete the following thought: 150+ brewhouses in San Diego and…?

The tap list on the day I visited: ARIZONA WILDERNESS: The Right to Pear Arms Saison BEACHWOOD: Mocha Machine Imperial Porter BURGEON: Burl Brown Ale BURGEON: Continental Breakfast Oatmeal Stout (on Nitro) BURGEON: Magnum DIPA BURNING BEARD: Banksy ESB BURNING BEARD: Brutality Brut IPA BURNING BEARD: Haxe Macabre Hazy DIPA BURNING BEARD: Wave Of Phase Hazy IPA DE GARDE: Deutsche Hose Sour FIRESTONE WALKER BARRELWORKS: Bretta Weisse Sour GUINNESS: Draught (on Nitro) JOLLY PUMPKIN: Bam Biere Sour JOLLY PUMPKIN: Forgotten Tales Sour JOLLY PUMPKIN: Luciernaga Sour JOLLY PUMPKIN: Madrugada Obscura Sour Stout JOLLY PUMPKIN: Smashed Grabbed #2 Sour KARL STRAUSS: Columbia St Amber Ale KARL STRAUSS: Windansea Wheat Hefewizen KULMBACHER: Pilsner MASON ALE WORKS: Willy Time Witbier NORTH PARK: Bird Park Bohemian Pilsner OXBOW: BAFPA Sour OXBOW: Bobasa Sour OXBOW: Lobretta Sour OXBOW: Sasuga Sour PARIAH: Avarice Dekkara Sour PASTEUR STREET: Da Lat Coffee Porter PERENNIAL ARTISAN ALES: Meriwether Saison PRAIRIE ARTISAN ALES: Hulk Hands Sour PÕHJALA BREWERY: Imperial Porter RESIDENT: Hazy Vacation Hazy Coconut DIPA RESIDENT: Perky Blonde American Blonde Ale SOCIETE: The Apprentice IPA UPLAND: Crimsom Barrel Aged Sour

Plus: 25 wines by the glass Michelada (made with Hamms) Mostra Brazillian Coffee Cold Brew (on Nitro)

“Even though I only maybe enjoy 25 of them, there’s plenty of room for more!” H

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BEER IN THE HEADLIGHTS

BEER FITNESS DRINKING YOUR WAY TO A HEALTHIER YOU

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21


I’m a simple man.

I make my political decisions based on the most compelling Facebook meme. I still find the gratuitous wrapping of things in bacon to be titillating. And no matter how insane and complicated this world becomes, I can always find intellectual bedrock in knowing that beer makes you fat. At least, it used to. A bizarre trend is afoot. Over the last couple of years, health-conscious individuals have rejected pairing beer with carne asada fries and sloth as God intended in favor of merging it with physical activities. I know, it sickens me too. If you’re the sort that likewise discards the natural order of things, this city is lousy with beery fitness options. Most every brewery with enough square footage to accommodate an unfurled yoga mat will have classes for the same. The Hike for Beer team (Instagram: @hikeforbeersd) boldly explore the more rustic and picturesque corners of San Diego with the promise that everyone who isn’t picked off by a bobcat will enjoy brews together afterward. Sadly, this is an emergent culture that a beer writer should understand better. If I’m going to subject myself to this sort of lunacy, I need to find activities that likewise buck fitness orthodoxy. Luckily I can always count on San Diego to get weird. As much as I’d prefer to remain an incorporeal voice, this column details physical endeavors that only make sense relative to a level of fitness. I want whatever (likely inevitable) struggles

22

OCTOBER 2018

I encounter to provide a context to a reader’s potential experience. Accordingly, I think the fairest way to describe my build would be “guy who was probably in shape once.” I run, but don’t race. I lift, but seldom grunt. I’ve probably accrued as many injuries from stretching as I’ve avoided in this life. My body is the perfect inflection point between becoming an unsettlingly vascular old man or a shuffling monument to entropic inevitability. I hope that helps!

BREWFIT BrewFit is an exercise regimen that lives at the intersection between CrossFit (a varied fitness routine executing functional movements at high intensity) and brewing (a repetitive and inadvertent fitness routine rooted in dragging heavy crap about). Basically, keep the instructor hounding you and swap kettlebells for sixtels and you’re 85% of the way there. I originally assumed BrewFit was a brilliant ruse by the owners of Council Brewing to surreptitiously crowdsource some brewery labor (while also getting those same schnooks to pay for the privilege), but that didn’t appear to be the case when I arrived. The parking lot adjoining their Kearny Mesa location was organized into multiple stations, each stocked with specific brewery paraphernalia. Still, if there turns out to be a BrewFit station for filing purchase orders I’ll know what’s up. The BrewFit class is helmed by Joe Craig, a demon spewed from the bowels of hell that can only nourish itself by feeding off the piteous

wails from mortal quadriceps. He is more commonly known as a CrossFit instructor, but I feel that title is largely redundant. His hourlong class includes warm-ups, multiple exercise circuits, and a celebratory Council Brewing beer afterward. Tickets can be purchased on the day of the event, but if you prefer to pre-pay for your dry-heaves they are also available online. The circuit included activities like keg-based farmer carries and pony keg presses, but my favorite was the grain sack relays. For two minutes you hurriedly lug those unwieldy bags between a pair of pallets, loading and unloading them as quickly as you can. It’s just enough time for your team to migrate the whole stack one full revolution, which means the net work completed was exactly zero. It may seem futile, but remember that all the perspiration that soaks into those bags will someday make for a mighty tasty gose, so it’s totally worth it. As much fun as I’m having comparing BrewFit to one of the circles of Dante’s Inferno, it is only fair to strip back the hyperbole for a moment and share that this workout is actually pretty novel and “fun.” The implied air quotes there don’t suggest facetiousness — I actually did enjoy myself. I just can’t bring myself to declare any activity that knowingly incorporates burpees as fun without some manner of qualification. Most importantly, the workout was totally scalable to whatever level of intensity one felt comfortable with, but the impetus to challenge yourself still remained.


There are kombuchas available post-workout for those that don’t favor beer, but I opted for their East County Ale. I hadn’t had it before, but I figured if it was capable of slaking the thirst of a sun-baked East County-an, it would be precisely what I needed. The verdict: I won’t be swapping East County Ale for Gatorade anytime soon, but its bright pineapple and lemon notes and semi-dry pine finish was a fitting reward for my efforts.

S A N D I E G O M E TA L YO G A The symbiosis of breweries and yoga is a welldocumented phenomenon. For that very same reason I was planning to seek my sweat elsewhere. I don’t have anything against yoga per se — I just wanted a more unconventional option and happened to like my chakras right where they are. Regardless, while browsing for upcoming fitness events, serendipity introduced me to a brand of yoga just peculiar enough to include here: San Diego Metal Yoga. San Diego Metal Yoga does classes monthly at a variety of locations, but the most recent iteration was hosted at Societe Brewing Company. A ticket for this event included about an hour of yoga-ing and one full pour of your choice afterwards. The event page advised attendees to bring their ID, a yoga mat, some water, and “whatever else you need to vinyasa.” Unsurprisingly, I had no idea what vinyasa was. For all I knew, I’d spent an entire adulthood in desperate need of a big ol' slice of vinyasa and didn’t know it, which was kind of exciting in itself. Usually gathering workout clothes is a pretty mindless task, but I wasn’t confident on what this

situation called for. What, indeed, would Danzig wear to yoga? I settled for the blackest, most brutal activewear I could find. I also stuffed a leather codpiece and some pentagrams in my gym bag just in case. When the morning of the event arrived I decided to cast uncertainty aside and embrace the seeming duality of mingling chaotic black metal with the calm, mindful intentions of yoga. I made myself a quick breakfast of black coffee and organic, free-trade hummus, assembled a Spotify mix of Tibetan singing bowls and Slayer tracks, and drove over. I was ready to win at yoga. I arrived early, eager to take inventory of the crowd this would draw. By all accounts they were disappointingly normal, though I don’t know exactly what else I expected. Maybe more druids? The most evil thing I saw was a dude wearing black socks with his Birkenstocks, which honestly still makes me tremble a bit to recall. We began supine on our mats. The instructor didn’t tell us to lay like a corpse, but it was implied. As I relaxed a bit I noted the music beginning to swell. It was a sludgy and brooding mid-tempo guitar instrumental that certainly wasn’t soothing, but was oddly meditative in its own way. It’s hard to encapsulate the remainder of the event. One minute the instructor said I was a cow, the next a downward-facing dog. All I knew in the moment was that the entirety of the animal kingdom was evidently far more flexible than myself because posing like them was a real bitch. On a related note, if you’ve never had a chance to

take stock of what all the different parts of your body smell like, the contortions of yoga will prove to be as informative to you as they were for me. That said, as unfamiliar as all of this was, it was totally feasible for the amateur yogi. Sure, a few of the stretches felt like long-form interrogation using my hamstrings as leverage, but it was all manageable. When the time arrived to reward my efforts, I sought the only beer blacker than my post-Metal Yoga soul: Volcanist American Stout. It was so good I almost reached for a second one, but my third eye was already starting to see double and I still had to drive home.

CONCLUSIONS These two events brought one idea into focus for me: I still contend that beer is a poor companion to physical fitness. However, the development of that fitness statistically means I’ll live longer. If I live longer, I’ll most definitely drink more beer. The more beer I drink, the happier I am. Therefore, to do what is necessary to love beer to its fullest extent is to love yourself. (It’s okay if you still hate burpees though. Everyone should.) Still interested in these classes after reading? The next BrewFit event is 9:30 a.m. on October 6 at Council's Santee location (9962 Prospect Avenue). Visit Facebook.com/SanDiegoMetalYoga for their upcoming schedule. a

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INTO THE GLASS

GIVE YOURSELF TO THE DARK SIDE Stouts are not a style, but rather a large family of styles and variations on a roasty theme. They are highly debated by beer brewers,

These porters were murky, brown malt-centric beers designed to provide both nourishment and inebriation.

drinkers, and historians alike. This article only offers one glimpse into the dark pool of stouts and all stouty things. Anything that I write on this subject could excite and/or incite you. Please feel free to contact me at BrianFerments.com to tell me how incorrect my stout — take is. Let’s turn to the dark side of Stouts...

In 1799, Guinness witnessed the porter boom in England and stopped brewing all other ales to focus on brewing a bold black beer.

From Porters to Stouts Porters started around the 1720s in England as a favorite beer of Porters (people who carried things around) and the working class. Publicans would make three–threads [read: beers] which were mixes of a third each of Pale, Young Mild Brown Beer, and Strong Beer. Pubs would each mix their own house three–threads, and it rose in popularity as a local favorite. Around 1730, Ralph Harwood brewed a beer with this blended “porter” character that could be dispensed from a single cask. Many breweries around this time followed suit with providing blended porters to pubs.

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OCTOBER 2018

In 1816, Daniel Wheeler came up with a way for roasting malt over high heat in a manner similar to coffee. This new dark malt would get Mr. Wheeler a patent, and thus Black Patent Malt was born. Black Patent Malt now allowed brewers to make dark-colored, dark-flavored beers using only a small percentage of this new malt in their grist. The malt was groundbreaking at the time, and a majority of brewers use it even today. In 1820, Guinness began using the words “stout porter” to describe a “strong” version of a dark porter beer brewed with Black Patent Malt and unmalted roasted barley. These stout porters gained prominence with breweries all over England and later America. Over time and over several beers, the word Porter was dropped for brevity’s sake, as variations on this dark, roasty beer started sprouting up.


Stout Glossary IRISH OR DRY STOUT (4.0% - 4.5%) St. Patrick’s Day flagship beers with Guinness, Beamish, and Murphy’s as three fine examples. Irish stouts have a roasty coffee and bitter dark chocolate flavor. Roasted barley is typically used for the darkness. You might typically find this on nitro (or in nitro Cans) to increase the creaminess and drinkability. Surprisingly, these low alcohol stouts have fewer calories than standard macro lagers like Budweiser, and only about 12 calories more than the light macro lagers.

FOREIGN EXTRA STOUT AND IRISH EXTRA STOUT (5.5% - 8.0%) Irish Extra Stout is the lower alcohol version of this grouping, and has a quality similar to a bigger version of an Irish Stout (think Guinness Extra Stout). However, Foreign Extra Stout is dominantly roast and stronger in alcohol. Foreign Extra Stout is the last train stop en route to Imperial Stout land.

TROPICAL STOUT (5.5% - 8.0%) Tropical Stouts are bigger versions of stouts brewed for tropical markets (Jamaica and Sri Lanka). Often, they they will use some local sugars in the process. This rare stout is very dark, sweet, and fruity without any burnt harshness. It is related to Irish Extra Stout and Foreign Extra Stout, but most closely related to Sweet Stout.

SWEET (AKA CREAM OR MILK) STOUT (4.0% - 6.0%) Brewed with some lactose, a dairy-derived sugar that cannot be fermented by yeast, the result gives this stout a soft sweetness to the roastiness, creating a character of coffee or espresso with cream. Breweries originally advertised Milk Stouts as cure– all tonics for invalids and nursing mothers.

OATMEAL STOUT (5.5% - 8.0%) Rolled oats play a part of this silky smooth stout. It is related to Sweet Stout with a coffee and cream character, plus some added nutty and graininess stemming from the use of oatmeal.

BALTIC PORTER (6.5% - 9.5%) Originally brewed near the Baltic Sea, this complex, nuanced beer straddles some of the porter and stout lines. It is less roasty than most stouts, and it is typically lagered. You might find caramel, toffee, molasses, nutty, chocolate, coffee, cherry, raisin, or even licorice notes in Baltic Porters. The character of each stems from the malts and fermentation.

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AMERICAN STOUT (5.0% - 7.0%)

Stout Diego: Events & Local Beers

American Stouts are both highly roasted, aggressively hopped, and fairly strong. Deschutes Obsidian Stout, Sierra Nevada Stout, and Avery Out Of Bounds Stout are good examples of American Stouts.

IMPERIAL OR RUSSIAN IMPERIAL STOUT (8.0% - 12.0%) Rich, bold, and full-bodied stouts. Layer after layer of complexity that has some barleywine character; you’ll find notes of chocolate, coffee, plums, prunes, cherries, caramel, toasty, nutty, and some are even port–like. North Coast Old Rasputin

Thursday, November 1 is International Stout Day, a worldwide celebration of stouts taking place in homes, pubs, breweries, and restaurants; it’s all about celebrating the craft stout revolution. Stone’s DRK Festival on Friday, November 9 features stouts, porters and barrel-aged beers at their Escondido location. The first edition of this event took place last year, and the beer list for 2018 will be available towards the beginning of October.

and Great Divide Yeti Imperial Stout provide solid reference points.

MEGA STOUTS (13% - ?%) The monster–truck versions of Imperial Stouts, best shared with a group of friends. They will also stand up to robust cigars and scary stories around campfires. The Bruery’s Black Tuesday is typically

AleSmith celebrates their Speedway Stout during SD Beer Week with the sixth annual Speedway Grand Prix from Wednesday, November 7 to Friday, November 9. The event will feature more than twelve Speedway Stout variants broken into three flights (laps); a VIP lap will include barrel-aged versions.

19.5%–20%. YOWZA! WARNING: “Diabeetus.”

SPECIALTY STOUTS (?% - ?%) These stouts can start out with any base stout

Give yourself to the dark side with these stout offerings around San Diego:

brewed with a special ingredient or process.

2KIDS: Tribute (Coffee Blonde Stout), 5.3%

They can have chocolate, peanut butter, coffee,

2KIDS: Winning (Chocolate Stout), 6.2%

horchata, cherries, raspberries, coconut,

32 NORTH: Death of a Brewer (Bourbon Barrel-

marshmallow, smoke, oysters, or be aged

Aged Russian Imperial Stout), 9.5%

in barrels.

32 NORTH: Hello, Darkness (Oatmeal Stout), 6.5% ABNORMAL: Mocha Stout (Sweet Stout with Coffee and Cacao Nibs), 5.1% ALESMITH: Speedway Stout (Imperial Stout with Coffee), 12.0% ALIGN: Loka Moka (Coffee Stout), 9.0% ALIGN: Tides Out (Imperial Stout), 9.0% ALPINE: Captain Stout (Chocolate Oatmeal Stout), 6.0% AMPLIFIED: Nyctophobia (Malahat Whiskey Barrel-Aged Stout), 14.25% ARROGANT CONSORTIA*: Arrogant Bastard Black Metallic Stout (Rye Stout), 7.2% ATTITUDE: Invincible Stout (Coffee Stout), 6.1% BAGBY: Zombie Gate (Imperial Stout), 10.0% BALLAST POINT: Brandy Russian Imperial Stout, 11.8% BALLAST POINT: Bourbon Blue Berry Cinnamon Sea Monster Stout, 12.4% BALLAST POINT: Bourbon Pecan Sea Monster, 12.4% BALLAST POINT: Red Wine Russian Imperial

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OCTOBER 2018

BATTLEMAGE: The Beer is Dark and Full of Caffeine (Coffee Milk Stout), 6.3% BAY CITY: Breakfast at Cocoa’s (Coffee Stout), 6.9% BELCHING BEAVER: Barrel-Aged Horchata with Mostra Coffee (Milk Stout), 10.6% BELCHING BEAVER: Beavers Milk on Nitro (Milk Stout), 5.3% BELCHING BEAVER: Mexican Chocolate Peanut Butter Stout (Milk Stout), 7.2% BELCHING BEAVER: Peanut Butter Milk Stout (CO2 & Nitro), 5.3% BELCHING BEAVER TAVERN & GRILL: Milk Stout with Chocolate & Caramel, 5.3% BELCHING BEAVER TAVERN & GRILL: Imperial Stout with Strawberry, Vanilla & Coffee, 8.5% BENCHMARK: Here’s Your Damn Stout (Imperial Stout), 10.0% BENCHMARK: Oatmeal Stout (American Stout), 4.5% BOLT: Dan Stouts (American Stout; CO2 & Nitro), 7.6% BOOZE BROTHERS: SunUp Stout (Coffee Vanilla Stout), 8.4% BREAKWATER: Walkabout Stout (Milk Stout with French Oak & Vanilla Beans on Nitro), 8.2% BURGEON: Dutchman’s Pipe (Imperial Stout with Coffee & Vanilla Beans), 10.3% BURNING BEARD: Holy the Voyd (Breakfast Stout), 6.0% BURNING BEARD: Ingsoc (Bourbon Barrel-Aged Imperial Stout), 12.5% CIRCLE 9: The Traitor (Imperial Stout with Chocolate and Coffee), 9.2% CORONADO: Early Bird (Cold Brew Milk Stout), 5.5% CORONADO: Shuck It (Oyster Stout), 5.5% COUNCIL: Pirate’s Breakfast (Imperial Oatmeal Stout), 8.4% CULVER: Daily Routine (Stout), 7.6% CULVER: Night Cap (Nitro Stout with Vanilla), 7.6% DEFT: Day of the Deft (Oatmeal Stout), 5.5% DEFT: DeftTouch of Cherry (Stout with Dark Cherries), 5.5% DOS DESPERADOS: Black Cherry Stout, 5.8% DOS DESPERADOS: Maniac Stout (Imperial Stout), 9.0% DOS DESPERADOS: Oatmeal Stout, 5.8% DOS DESPERADOS: Sultry Stout with Vietnamese Cinnamon, 5.8%

Stout, 9.2%

DUCK FOOT: Black Leprechaun (Irish Stout), 4.8%

BARREL HARBOR: Thunderclap (Russian Imperial

EPPIG: Sinister Path (Export Stout), 7.0%

Stout), 10.0%

ESCONDIDO: 1888 Stout (American Stout with


Lactose), 7.8%

MISSION: Mocha (Milk Stout with Vanilla Beans,

Chocolate Oatmeal Imperial Milk Stout), 12.5%

ESCONDIDO: Whiskey Barrel-Aged 1888

Cacao Nibs, Lactose & Trident Coffee), 5.2%

RESIDENT: Ominous Storm (Imperial Stout), 10.5%

Stout, 9.0%

MOTHER EARTH: Four Seasons Autumn ’18 (Barrel

RIP CURRENT: Rescue Buoy (British-style Imperial

GREAT GOATS: Old Goat’s Oats (Beer Engine

Aged Imperial Oatmeal Stout with Coconut), 12.5%

Stout), 11.2%

Oatmeal Stout), 5.6%

MOTHER EARTH: Sin Tax (Imperial Peanut Butter

ROCK BOTTOM: Black Seal (Oatmeal Stout), 5.6%

HALF DOOR: Coleman’s (Dry Irish Stout on

Stout), 8.1%

SAVAGEWOOD: Dia de Los Savage (Chocolate

Nitro), 4.8%

NEW ENGLISH: Pacific Storm (Dry Irish Stout;

Stout - Nov. 1), 7.2%

HELIX: Honor Not Inner (Oatmeal Stout), 5.8%

Typically Nitro), 5.0%

SMOKING CANNON: Coehorn (American

HOME BREWING: It’s a Stout (American Imperial

NEW ENGLISH: Zumbar (Belgian Dark Chocolate &

Stout), 6.8%

Stout), 10.0%

Local Coffee Russian Imperial Stout), 9.3%

SOCIETE: The Butcher (Imperial Stout), 9.666%

IRON FIST: Velvet Glove (Imperial Oatmeal

NEW ENGLISH: Black Beach: (Foreign Extra Stout; Tasting Room Only), 5.8%

SOCIETE: The Pugilist (Dry Stout), 4.5%

Stout), 9.0% KILOWATT: Chocolate Macadamia Nut Stout

NORTHERN PINE: Sweet Baby Stoutus (Milk

(Sweet Stout), 5.8%

Stout), 5.9%

KILOWATT: Galaxian Sky Stout (Dry Irish Stout on

NOVO BRAZIL: Corvo Negro (Imperial

Nitro), 4.2%

Stout), 12.0%

KILOWATT: Grand Entrance (Export Stout), 8.4%

OB BREWERY: Night Moves (Oatmeal Stout), 5.0%

KARL STRAUSS: Barrel-Aged Vanilla Bean Wreck

OCEANSIDE: Devils Advocate (Imperial Stout on

Alley (Imperial Stout), 10+%

Nitro with Espresso Beans), 10.1%

KARL STRAUSS: Fear of the Tart (Sour Stout), 4.8%

OCEANSIDE: Powerslide (Hazelnut Imperial

KARL STRAUSS: Nine Bonfires Blazing Golden

Stout), 10.4%

Stout (2018 Holiday Ale), 7.5%

PACIFIC ISLANDER: Nui Pia (Imperial Stout with

KARL STRAUSS: Wreck Alley (Imperial Stout), 9.0%

Whiskey Oak Chips & Vanilla Coffee Beans), 11.5%

KNOTTY: Kasie’s-Dry English Stout, 6.0% LATCHKEY: Bring Out The Gimp (American Stout with Oats), 6.2% LEGACY: Bourbon Barrel-Aged Czar Face (Russian Imperial Stout), 9.0% LEGACY: Czar Face (Russian Imperial Stout), 9.0% LEGACY: Daily Stout (Irish Dry Stout), 4.4% LEGACY: Mint Chocolate Stout (Sweet Irish Stout), 6.2% LIGHTNING: Jim’s Motor Oil Stout (CO2 & Nitro), 8.5% LONGSHIP: Dark Deeds (Orange Chocolate Stout), 6.0% MASON: Cash (Imperial Coffee Stout), 9.4% MASON: Queen Anne (Imperial Oatmeal Stout with Cocoa Nibs & Dark Cherries), 9.6% MASON: Saint Jimbo’s Gate (Dry Irish Stout), 5.0% MIKE HESS: Bourbon Barrel-Aged Hessfest 7th Anniversary (Triple Stout), 13.0% MIKE HESS: Umbrix (American Imperial Stout), 10.2% MIKKELLER: Beer Geek Breakfast (Oatmeal Stout with Coffee), 7.5% MIKKELLER: Breakfast Kløb (Triple Flat White Stout with Mostra Coffee), 7.5% MIKKELLER: Cocoa Shake (Bourbon Barrel-Aged Imperial Stout with Cocoa Nibs), 13.0% MIKKELLER: Yeeehhh! (Imperial Stout with Toasted Coconut), 12.0% MISSION: Dark Seas (Russian Imperial Stout), 9.8%

PARIAH: Dorcha (Foreign Extra Stout with Coffee, Cocoa Nibs & Molasses), 7.2% PARIAH: Uni Stout (Milk Stout with Uni Roe, Lactose

SOCIETE: The Volcanist (American Stout), 6.3% SOUTH PARK: Double Chocolate Milk/Sweet Stout, 5.8% STONE: Stone Xocoveza (Mocha Stout with Cinnamon, Nutmeg, Chocolate, Coffee, Vanilla, Milk Sugar, & Passilla Peppers), 8.1% THE BELL MARKER: Cassidy (Irish Dry Stout on Nitro), 6.5% THE BELL MARKER: Lactation Station (Milk Stout), 5.6% THE LOST ABBEY: Bat Out of Hell (Bourbon-Aged Imperial Stout with Coffee & Cacao Nibs), 13.5% THE LOST ABBEY: Serpent’s Stout (American Stout), 13.5% THORN: Barrel-Aged Dark Tsar (Russian Imperial

& Sea Salt), 5.4%

Stout), 11.0%

POOR HOUSE: Dark and Damp (Imperial

THORN: Dark Tsar (Russian Imperial Stout), 10.0%

Stout), 9.0% POOR HOUSE: Dark Minds (Imperial Coffee Stout), 9.0% POOR HOUSE: Morning Auto Pilot (Imperial Stout with Maple & Espresso), 9.0% PORT BREWING: Bags 2 the Future (American Stout), 8.2% PORT BREWING: Santa’s Little Helper (Imperial Stout with Cacao & Coffee), 9.99% PROTECTOR: Gladiator (Export-Style Stout), 6.3% PURE PROJECT: Milagro (Dry Stout with Vanilla & Coffee), 5.3% PURE PROJECT: Cocosaurus Rex (Imperial Stout with Coconut & Vanilla), 12.5% QUANTUM: Final Gravity (Russian Imperial Stout), 9.5%

THORN: Ezekiel Morphis (Stout), 5.1% THORN: Wagon Crasher (Dry Irish Stout), 4.6% TOOLBOX: Equilibrium (Bourbon Barrel Aged Imperial Stout), 13.8% TOOLBOX: Bourbon Barrel-Aged Truffledome Imperial Milk Stout with Raspberries & Chocolate), 13.8% TOOLBOX: Truffledome (Imperial Milk Stout with Raspberries & Chocolate), 13.0% VIEWPOINT: Bourbon Barrel-Aged Double Abbey Stout (1st Bottle Release 10/25), 9.1% WILD BARREL: Hipsters Demise (Imperial Stout with Mostra Coffee, Vanilla Bean & 100% Pure Canadian Maple Syrup), 11.5% WILD BARREL: Hipster In The Raw (Imperial Russian Stout), 11.0%

QUANTUM: Singularity Stout (Oatmeal Stout), 5.5%

WILD BARREL: Hipster Latte (Mostra Coffee Milk

RECKLESS: Down and Out Stout (American

Stout with Coffee, Oatmeal, Milk Sugar & Coconut

Stout), 7.5%

Palm Sugar), 6.6%

RECKLESS: Delicate Genius (Coffee Stout), 7.5% RECKLESS: F*ck Breast Cancer (Raspberry

*Brewed by Arrogant Consortia, which is “the next

Stout), 8.0%

evolution of Arrogant Brewing.” Releasing in CA

RECKLESS: Merlout (Stout/Merlot Wine

only (for now) the week of October 22, in 16oz

Hybrid), 8.0%

six-pack cans. •

RECKLESS: Super Ridiculous Stout (Double

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29


PLATES & PINTS

All It’s Quacked Up To Be Gluten-free food and beer at Duck Foot East Village By Brandon Hernández | Photos by Tom Williams

Today, there are numerous gluten-reduced beers on the market thanks largely to Clarity Ferm, an enzyme from local company White Labs that greatly reduces gluten content in finished beers. But even before that revolutionary product was introduced, Matt DelVecchio was determined that every beer from his eventual Duck Foot Brewing Company would be fit for consumption by the glutenintolerant. He’s made good on that venture with his three-

34

OCTOBER 2018

year-old, Miramar-based business, and recently took things a step further, opening Duck Foot Tasting Room and Kitchen in downtown San Diego’s East Village — the first breweryowned venue to serve gluten-free food with beer to match. DelVecchio and his team spent nearly two years combing the county for an ideal space to house a satellite venue. They started on the coast but felt most beach communities


were already saturated with hospitality venues. While the same could be said for much of downtown, the team was attracted to the still-emerging East Village and the heavy development the area is experiencing. Additionally, they were looking forward to installing a kitchen. “We feel food is the one thing our tasting room in Miramar lacks. People get hungry after a couple of beers and a lot of our customers have gluten issues, so they can’t order just anything,” says DelVecchio. “Duck Foot is a creative platform for all things. We view food as another outlet to showcase our creativity and enrich the experience for our fans. Our East Village tasting room is a safe harbor for anyone with Celiac Disease or gluten sensitivity, but also a damn good dining experience for people that don’t need to worry about those issues and are foodies, too.” Located on Park Boulevard in a 1,500-square-foot space across from the Park and Market Street trolley station, it’s outfitted with a contemporary, sophisticated motif, courtesy of local designer Jessica Kovarsky of Studio Aya, who helped transform the space that formerly housed The Parlour. The space seats 60 indoors and 20 on an outside patio, with 16 taps dispensing a variety of Duck Foot beers. The menu is split into four sections — snacks, specials, small plates, and desserts — all of which are the work of chef Stevan Novoa, an Air Force veteran who graduated from the local arm of the Art Institute of California. Novoa's spent the past five years doing pop-up dinners and consulting for the likes of Nobu, Bivouac Ciderworks, and Cannonball, while also developing background in beer as a part-time bartender for Groundswell Brewing. DelVecchio is happy to have found a chef who approaches gluten-free food simply as food. “We are going to be doing food-and-beer pairings like it’s our job,” says DelVechhio. “I mean how awesome is it going to be to team our brewers up with our own chef and have them create unique, onetime dinner experiences for our fans? I can hardly wait.” The same goes for Chef Novoa, whose everyday menu is concise yet adventurous, mixing different cultures and coming across as anything but restrictive. Packed with flavor and imagination, the bill of fare reads as one of the most creative in an area replete with solid menus. Like Duck Foot’s beer, it’s purposely gluten-free, but it’s meant to be more than that. It’s built to be good for anyone who orders it. And that ethos is a welcome addition to the East Village.

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Birds of a Feather /

Chef Steven Novoa shares dishes from the menu that best

communicate his cooking style, alongside Duck Foot beers that make for perfect, gluten-free pairings. Pão de Queijo Basket “This snack dish is modeled after the traditional Brazilian cheese bread of the same name, which we knew we wanted to include because of our cofounder Suzy Pessutti’s Brazilian roots. The bread is baked fresh to order and served warm, and we’ll have three different renditions of it on the menu. Pair with 2018 San Diego International Beer Festival Gold Medal Winner Redrum Rum Barrel-Aged Red Ale.”

Farmer Cheese & Tomato Jam with Flax Seed Crackers “I love fresh cheese and tomatoes as a snack, so I knew I wanted to incorporate that combo in one of our snack dishes. Growing up, we used to make our own cheese and pick tomatoes to make a jam, which is what inspired this dish. We keep it local with fresh cherry tomatoes from Maciel Family Farms for the jam, and the flaxseed masa crackers are also made in-house. So, while this dish seems simple, it takes twoto-three days to prepare each component. Pair with Secret Spot West Coast Hazy IPA.”

Beets with Molé Sauce & Beet Chips “My inspiration for this molé dish actually came from my great grandmother’s recipe — except that hers was made up of random pantry

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OCTOBER 2018

items. This is a more refined take with all the heart of that dish from my childhood, using beets slow-cooked in plum umeboshi stock and Duck Foot’s Chocolate Hazelnut Porter in the sauce. Pair with Bourbon BarrelAged London Calling Imperial Porter.”

Sticky Short Ribs with Blood Orange Glaze, Chermoula & Brocollini “I wanted a strong protein for the small plate menu that was shareable and not drowned in a gravy as I so often see, so for this dish we char the short rib in a hibiscus glaze and finish the broccolini in a lemonade broth. They’re then stacked in individual ‘bites’ and plated with a dab of chermoula and a sprinkle of salt to balance the sweet glaze and broth. Pair with Rojoe Red Ale.”

Trout Crudo with Corn Dashi, Citrus Vinaigrette, Bonito Flakes, Melon Sriracha & Charred Fruit “Again, this dish is another good anti-tradition example. Mixing two of my favorite cuisines and flavors, five pieces of sashimi-sliced trout are served with citrus oil, corn dashi and melon sriracha, and finished with local smoked katsuobushi. I’ve said before that I am very influenced by Japanese and Mexican cuisines, and this dish embodies that. Pair with Drink This or the Bees Die Honey Ale.”


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OCTOBER 2018

M O N D AY 1 0 / 1 - New WOD Episode at WhatsOnDraft.tv

W E D N E S D AY 10/3 - Pumpkulent Workshop with Stemations at Eppig Point Loma - Weekend Brunch Can Release at Council (Kearny Mesa & Santee)

F R I D AY 1 0 / 5 - Hops on the Harbor Beer Pairing Dinner Cruise with Second Chance - Best of Show Winner: Lickable Staves Bottle Release at Council (Kearny Mesa & Santee) - Tom Ham’s Lighthouse Guest Chef Event at New English Barrel Room

S AT U R D AY 10/6 - 2kids 5th Anniversary BBQ at 2kids Brewing Company - 9th Annual Peter Reeves Memorial Sour Fest at Churchill’s Pub & Grille - Hamiltons Oktoberfest at Hamiltons Tavern - Dia De Los Muertos Sugar Skull Workshop with Stemtations at Groundswell Chula Vista - BrewFit Workout Session at Council Brewing Santee - AleSchmidt Oktoberfest Celebration at AleSmith Brewing

S U N D AY 1 0 / 7 - Kimchi Workshop with Local Cider & Food at The Good Seed Food Co. - Meet the Brewer with Resident at La Bella Cafe & Games

T U E S D AY 1 0 / 9 - Angry Petes Pizza Pairings at Bay City Brewing Co.

W E D N E S D AY 10/10 - Green Flash Dinner Series at Sammy’s Pizza La Mesa

F R I D AY 1 0 / 1 2 - First Anniversary at Deft Brewing (Day 1 of 3) - Hops on the Harbor Beer Pairing Dinner Cruise with Second Chance - Mason Ale Works + Violent Gentlemen Clothing

38

OCTOBER 2018

Collab at URGE Common House - Mason Ale Works Oktoberfest Party at Mason Tasting Room and Kitchen

S AT U R D AY 1 0 /1 3 - First Anniversary at Deft Brewing (Day 2 of 3) - Home Brew Competition: Saison vs. Trappist Single at The Homebrewer - 12th Anny + 2nd Saturday with Burgeon & Kern River at Hamiltons Tavern - 2nd Annual Chili Cook-Off and Home Brew Competition at Midnight Jack

S U N D AY 10/14 - First Anniversary at Deft Brewing (Day 3 of 3) - Oktoberfest Party at URGE Common House - Prospect Avenue Bicycle Crawl & Oktoberfest at Pacific Islander Beer - DIY Succulent Pumpkin Creations at AleSmith Brewing

M O N D AY 10/15 - Building A Descriptive Vocabulary at White Labs - Suds & Science: Cyber Security in the Age of the Internet at Wavelength Brewing - New WOD Episode at WhatsOnDraft.tv

T U E S D AY 10/16 - Beer To The Rescue/Beer For Boobs Joint Fundraiser at White Labs

W E D N E S D AY 10/17 - Pumpkin Porter Pairing Night at Rock Bottom La Jolla - Fighting Breast Cancer Fundraiser with Good Seed Food Co. at Latchkey Brewing

T H U R S D AY 10/18 - Webinar: Brewing BeerThe People Ingredient

F R I D AY 1 0 /1 9 - Hops on the Harbor Beer Pairing Dinner Cruise with Second Chance - Angry Petes Pizza Pairings at 32 North Brewing Co.

S AT U R D AY 1 0 /2 0 - 5 Year Anniversary Party at Legacy Brewing Co. - PfrieMont (pFriem and Fremont Takeover) at

Hamiltons Tavern - Rancho BEERnardo Festival at Webb Park - Oktoberfest Party at URGE Whiskey Bank

S U N D AY 10/21 - Craft Classic Marathon at Green Flash Brewing Co. - 4 Year Anniversary Party with Bay City Collab Release at Iron Pig Alehouse

M O N D AY 1 0 /2 2 - Astronomy on Tap: Science + Beer = Awesome at New English Brewing

W E D N E S D AY 10/24 - Fundraiser “Backroom Beer Pairings” with Fall Brewing at All Barons Market Locations

F R I D AY 1 0 /2 6 - Hops on the Harbor Beer Pairing Dinner Cruise with Second Chance - Night of the Evil Dead...Red! Halloween Bash at AleSmith Brewing

S AT U R D AY 10/27 - “Drinking with Matt” Guided Tasting & Tour at Benchmark Brewing - Dia De Los Muertos Sugar Skull Workshop with Stemtations at Thorn Barrio Logan - 4th Annual Halloween Parking Lot Party at Pacific Islander Beer - Sabado de Los Muertos at Burning Beard Brewing - 6 Year Anniversary & Haunted Carnival at Belching Beaver Oceanside

S U N D AY 10/28 - Pumpkulent Workshop with Stemtations at Green Flash

M O N D AY 1 0 /2 9 - New WOD Episode at WhatsOnDraft.tv

T U E S D AY 1 0 /3 0 - Pumpkulent Workshop with Stemtations at Pariah Brewing

W E D N E S D AY 10/31 - Rogue Bludger IIPA Tapping Party with Harry Potter


Trivia at Rock Bottom La Jolla - Beer To The Rescue Halloween Fundraiser at 2kids Brewing NOVEMBER 2018

T H U R S D AY 11/1 - The Highwayman Feral Ale Release at Societe Brewing Tasting Room

F R I D AY 1 1 / 2 -S U N D AY 1 1 / 1 1

(SAN DIEGO BEER WEEK 2018) ALL WEEK - 2nd Annual BLVD Ale Trail at Eppig, Home, Pariah, Automatic/Tiger!Tiger! - Beeramar Scavenger Hunt at 32 North, Duck Foot, Longship, Protector, Rough Draft

FRIDAY 11/2 - Hops on the Harbor Beer Pairing Dinner Cruise with SD Brewers Guild - Beer Week Camaraderie Event at Common Theory Public House - “Back Country Night” at O’Brien’s Pub - SDBW Kick Off with KARL + Collabapalooza Showcase at Hamiltons Tavern - Blend-O-Matic (Second Chance/AleSmith Collab) Toast Party at Second Chance North Park and Carmel Mountain Ranch - Drone Racing at Circle 9 Brewing - Council Brewing Get Funk’d Up: Sour Kick-Off at Iron Pig Alehouse - Beer and Seafood Low Country Boil at Coronado Brewing Bay Park - Amplified 6 Year Anniversary Party at Amplified East Village - Can Release: Brut IPA Collab with Amplified at Duck Foot - East Coast v West Coast IPA collab with Savagewood and Intergalactic at 2kids Brewing - Flower Sour Beer Releases at Kilowatt Brewing Ocean Beach - Funky Tiki Sour Night at Kilowatt Brewing Kearny Mesa

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OCTOBER 2018

S AT U R D AY 11/3

W E D N E S D AY 11/7

- One Year Anniversary at Bar Sin Nombre Chula Vista - Tecolote Kriek Release with Meet the Brewer & Donut Pairings at Coronado Bay Park - Guild Fest 2018 at Embarcadero Marina Park South - Keep the Pint Night at 2kids Brewing - Barrel-Aged Beer Releases at Kilowatt Brewing (Both Locations)

- Meet the Brewer with Eppig at Draft Republic UTC - Celebration of Red Beers with Artifex, Owl Farm, Second Chance at Iron Pig Alehouse - Speedway Grand Prix at AleSmith Brewing (Day 1 of 3) - Abnormal Beer Co & Mason Ale Works Tap Takeover at The Dog - Rattle Can Red Beer Week Release at 2kids Brewing - Whiskey Society Barrel-Aged Pairing with 32 North at Seven Grand North Park - Earl Grey Vanilla Bean IPA Release at Kilowatt Brewing (Both Locations)

S U N D AY 11/4 - #SDBeer Allstars Flight Contest at Longship Brewery - Blind IPA Tasting at Beerfish - Fishing with the Brewers at Fathom Bistro - Barrel-Aged Cellar-bration at AleSmith Brewing - Kegs & Eggs at Duck Foot East Village - Homebrew Demo and Special Beer Release at 2kids Brewing - Beer Pairing with Nomad Donuts at Kilowatt Brewing Kearny Mesa - OB Session IPA Release (6 Brewery Collab) at Kilowatt Ocean Beach

M O N D AY 1 1 /5 - CheeseSmith and Venissimo Cheese Beer Pairings at AleSmith Brewing - Industry Night & Beer Cocktail Competition at Amplified East Village - Girl Power (Female Brewery Employees Happy Hour) at The Ugly Dog Pub - Young Ginger Lemongrass IPA Release at Kilowatt Brewing (Both Locations) - 5th Annual Brews, Views and Chews: Bayside Beer Pairings at Tom Ham’s Lighthouse

T U E S D AY 1 1 /6 - Charity Tuesdays: Pints for Prostates at Societe Brewing - Wu Tang Pizza Night (Burning Beard/Bear Republic Takeover) at Pizza Port OB - New Beer Release Night at Circle 9 Brewing - Beer-Themed Trivia & Bitchin Sauce Pairings at Second Chance North Park - Tacos and Trivia (SDBW Edition) at AleSmith Brewing - Buddha’s Hand Citron IPA Release at Kilowatt Brewing (Both Locations) - Pairing Dinner at Duck Foot East Village

T H U R S D AY 11/8 - Brewmaster Dinner Series with Pure Project at Waypoint Public North Park - Speedway Grand Prix at AleSmith Brewing (Day 2 of 3) - Abnormal Beer Co & Mason Ale Works Tap Takeover at The Regal Seagull - MST3K Movie Night and Cask Tapping at 2kids Brewing - Head to Tail Full Pig Roast & Tap Takeover with 32 North at 52 East Eatery - No Math Required: 32 North v Latitude 33 at Craft Kitchen La Mesa - Coconut Rum Oak IPA Release at Kilowatt Brewing (Both Locations) - Pinball & Pints with Barrel-Aged Sours at Duck Foot Miramar

F R I D AY 1 1 /9 - Stone DRK Festival at Stone Brewing World Bistro & GardensEscondido - Hops on the Harbor Beer Pairing Dinner Cruise with SD Brewers Guild - Keep The Glass Night at Circle 9 Brewing - Wolfgarten Food Truck Pairings at Second Chance Carmel Mountain Ranch - Vintage Barrel-Aged Beer Showcase at Second Chance North Park - Speedway Grand Prix at AleSmith Brewing (Day 3 of 3) - Angry Petes Pizza Pairings with 32 North at Sanctum Ale House - Abnormal Beer Co & Mason Ale Works Cask & Feat.


QUALITY EQUIPMENT MEETS QUALITY CRAFT BREW SYSTEMS. FERMENTERS. BRITE TANKS. KEG WASHERS.

Beers at Regents Pizzeria - Mike Hess Brewing Tap Takeover at Belching Beaver Tavern and Grill - Brainstorm Charity Pub Crawl at 2kids Brewing - Eclectic IPA Flight at Kilowatt Brewing (Both Locations) - Build-A-Beer Blending Night with Mixologist Jasper at Duck Foot Miramar

BEER WEEK 2018 ON

NOVEMBER 5TH

S AT U R D AY 1 1 / 1 0 - Winter Solstice Brewers Dinner at Rock Bottom La Jolla - Home Brew Competition: Fall & Winter Specialty Beers at The Homebrewer - 7th Anniversary Celebration at Prohibition Brewing Company - Barrel-Aged Bottle Release at AleSmith Brewing - Goodbye Pluto and Murkshake with Peaches Can Releases at Pure Project - Brewhouse Breakfast with Beertail Specials at Coronado Brewing Bay Park - Collabapalooza with Karl Strauss at North Park Observatory Lot - Sour Saturday at Stone Brewing World Bistro & Gardens - Liberty Station - Cheese Pairing with Small Goods USA at 2kids Brewing - Beer Pairing with Andrea’s Truffles at Kilowatt Brewing Ocean Beach - Can Release: Coconut London Calling Imperial Porter at Duck Foot Miramar - 10th Annual Thanksgiving Punk Rock Food Drive at Midnight Jack Brewing

$50 each For tickets visit: http://Brewsviewschews.bpt.me

Visit our sister restaurant Bali Hai Restaurant

S U N D AY 1 1 / 1 1 - SD Guild Beer Garden at The Lodge at Torrey Pines - Arts & Crafts Night at 2kids Brewing - Christmas Ale Release at Kilowatt Brewing (Both Locations) - Sunday Supper at Duck Foot East Village - Brewery Derby Car Competition at Iron Pig Alehouse I N C L U D E YO U R E V E N T S I N N E X T MONTH'S CALENDAR FOR FREE

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THE DOCTOR’S OFFICE

At Home At Resident

By Gonzalo J. Quintero, Ed.D.

JUST A FEW FEET AWAY from the trolley tracks that cut through the center of C Street in downtown San Diego resides a unique business model. The Gaslamp, arguably the most visited neighborhood in San Diego, has countless bars, restaurants, and brewpubs, but Resident Brewing is unique. West Coaster San Diego caught up with Robert Masterson, owner/operator of Resident Brewing Company, to talk about the brewery's untraditional business model, as well as his own untraditional route to being at the helm of one of San Diego's fastest growing independent beer brands. Your brewery is in an interesting location. How did you choose it? RM: “We looked at spaces in Miramar, Kearny Mesa and others, but none were a perfect match. An opportunity arose to remodel and change up The Local downtown. To add on a brewery with a locale that has built-in patrons… that was a unique opportunity. The Local has been a downtown establishment for over 15 years now, and The Local and Resident Brewing operate as sister companies. We share a large glass wall, we share employees. The Local serves all of the Resident beers that come out of the brewery, but in a way unlike most restaurants or tasting rooms — The Local has over 50 taps in the ‘front bar’ serving beers from around San Diego, the U.S., and worldwide, while the ‘back bar’ serves as a Resident Brewing Company tasting bar.” Tell us more about this unique setup? RM: “Our situation has its pluses and minuses. One minus is that we can’t do growler fills in that back bar. Instead, we have to fill them downstairs, where the Resident ABC license applies. But as mentioned before, a huge plus is that it's great to have a built-in audience that The Local has built. Additionally, having a full food menu and a full bar gives our customers and their guests lots of options when visiting us.” What's your educational background? RM: “I went to college at San Diego State and Cal State Hayward, where I studied Computer Information Science in the Business Track. After many years in the profession, I have risen to my current role as Chief Technology Officer at IT Consulting Company Kazmarek Technology Solutions.”

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OCTOBER 2018

Brewers Robert Masterson and Craig Nelson with the author Dr. Q

How does one go from IT professional to a professional brewer? RM: “It started about a decade ago, by attending beer festivals and trading beers. Seeing my love for beer, my sister and her husband bought me a homebrew kit in 2009, and that's when I started brewing. Wanting to learn more, I took my abilities to the next level by joining Society of Barley Engineers and QUAFF homebrew clubs. Getting good feedback from people that had been brewing for decades — industry professionals — that was an amazing learning experience.” Why did you decide to go pro?


RM: “I did well in competitions, and after gaining confidence in recipe formulation, brewing, and packaging, won the Stone AHA competition with Ryan Reschan in 2013, before taking first and third places in the 2014 Karl Strauss homebrew competition. My brother-in-law Jimmy Langley (the same brother-in-law who bought me that homebrew kit so many years ago) encouraged me to take brewing to the next level and start something great. In fact, he pushed for Resident to exist. An entrepreneur in the realm of commercial real estate, Jimmy is now coowner of Resident Brewing.” What's on the horizon for Resident? RM: “We're going to get out of our comfort zone. This fall we'll be bottling a barrel-aged, mixed fermented saison with Masumoto Gold Dust Peaches. More collaborations are on the way. Most recently we worked with Artifex from San Clemente as well as Miralani's Thunderhawk Alements for Karl Strauss' Collabapalooza coming up during San Diego Beer Week. Moreover, we're seeing our beer poured throughout San Diego County and now Orange County. Resident Brewing Company is just getting started.” ‡


S U N DAY A SA DO AT N O PA L I TO HOP FARM'S L ATE SUMMER PART Y WITH MIHO CATERING Photos by Kristina Yamamoto

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OCTOBER 2018


Ride & Glide the artwork of

Brian Bent And O

FALL BREWING COMPANY 4542 30TH STREET. SAN DIEGO, CALIF 92116 @FALLBREWINGCOMPANY

Oct. 6th, 2018


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Current Projects   AleSmith Brewing Co.   Golden Road Brewing   Karl Strauss Brewing Co.   Port Brewing Co.   Societe Brewing Co.   Saint Archer Brewing Co.   Stone Brewing Co. 

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Engineers & Contractors  CA License #814462   

Brewers Associa�on  #900007116 


#2SCIENTISTS Balboa Park's Fleet Science Center has

BALLAST POINT (LITTLE ITALY)

MIKKELLER BREWING (MIRAMAR)

The latest iteration of their beer-focused community outreach program — “Two

Immunology

Neuroscience

Molecular and Cellular Biology;

2215 India Street

9366 Cabot Drive

Machine Learning, Robotics,

6 - 8 p.m.

5:30 - 7:30 p.m.

Computer Vision

4045 30th Street BLIND LADY ALE HOUSE (NORMAL

MISSION BREWERY (EAST VILLAGE

HEIGHTS)

DOWNTOWN) 1441 L Street

Bioengineering; Astrophysics;

Biology/Bioinformatics

5:30 - 7:30 p.m.

Quantum Mechanics; Neurobiology

3416 Adams Avenue

Computer Sciences, Engineering;

7 - 9 p.m.

Molecular Biology and Data Science

3416 Adams Avenue

Liberty Station.

7 - 9 p.m.

the Heart

THE ROSE WINE BAR (SOUTH

Computational Physics; Chemistry

3038 University Avenue

PARK)

6550 Mira Mesa Boulevard

7 - 9 p.m.

6 - 8 p.m. IRON FIST BREWING (BARRIO

Global Health; Molecular Epidemiology; Genetics; Biology

PANAMA 66 (SD MUSEUM OF ART /

with a Specialty in Molecular

BALBOA PARK)

Biology in Biochemistry,

Molecular Biology; Genomics;

Neurobiology

Fields TBD

Oncology & Precision Medicine

2219 30th Street

1985 National Avenue #1132

1450 El Prado

6:30 - 8:30 p.m.

6 - 8 p.m.

5:30 - 7:30 p.m.

IRON FIST BREWING (VISTA)

visiting Wavelength Brewing and Stone

725 Broadway NORTH PARK BEER CO. Battery Chemistry; Cell Biology in

LOGAN)

such as the “Suds & Science” series

THE ELWOOD (CHULA VISTA)

Biology in the Heart

GREEN FLASH (MIRA MESA)

find information on upcoming events

Fields TBD

7235 El Cajon Boulevard

scientists had yet to be determined;

the Fleet Science Center site you'll also

5:30 - 7:30 p.m.

Microbiology and Immunology; Cell

7 - 9 p.m.

details as the date approaches. On

8262 Clairemont Mesa Boulevard NEXT DOOR CRAFT BEER AND WINE (LA MESA)

FALL BREWING (NORTH PARK)

visit bit.ly/2Scientists for updated

SOCIETE BREWING (KEARNY MESA)

Conservation; Field TBD

Development; Microbiology; RNA

Scientists Walk Into a Bar” — visits

11. At time of press, some spots'

6 - 8 p.m.

Drug Discovery and Preclinical

7 - 9 p.m.

20+ locations on Thursday, October

PARK)

Bioinformatics; Stem Cell Biology /

been educating and entertaining San Diegans and tourists alike since 1973.

SECOND CHANCE BEER (NORTH

Astronomy/Physics; Bioprinting,

QUANTUM BREWING (KEARNY MESA) THIRD AVENUE ALEHOUSE (CHULA

Molecular Biology; Muscle Biology /

Immunology, Crystallography, Drug VISTA)

Metabolism

Design; Genomics of the Aging Heart

Fields TBD

1305 Hot Spring Way

5375 Kearny Villa Road #116

319 Third Avenue

6 - 8 p.m.

6 - 8 p.m.

7:30 - 9:30 p.m.

KENSINGTON BREWING

RAGING CIDER (SAN MARCOS)

THORN STREET (NORTH PARK)

Fields TBD

Microbiology, Pathology Imaging;

Cardiac Research; Micrology

4067 Adams Avenue

Field TBD

3176 Thorn Street

6:30 - 8:30 p.m.

177 Newport Dr. Suite B

6 - 8 p.m.

6 - 8 p.m. LIGHTNING BREWERY (POWAY) Reproductive Biology &

TIGER!TIGER! (NORTH PARK) RECKLESS BREWING (MIRAMAR)

Neuroscience; Chemical Biology

Neuroscience; Plant Molecular

Fields TBD

3025 El Cajon Boulevard

Biology

9040 Carroll Way #6

7 - 9 p.m.

13200 Kirkham Way

6:30 - 8:30 p.m.

5:30 - 7:30 p.m. MIKE HESS (NORTH PARK)

URBN NORTH PARK SECOND CHANCE BEER (CARMEL

Fields TBD

MOUNTAIN RANCH)

3085 University Avenue 6:30 - 8:30 p.m.

Gut Immunology; Mycology and

Genomics, DNA Sequencing in

Microbiology

Oncology; Field TBD

3812 Grim Avenue

15378 Avenue of Science #222

WINESELLAR & BRASSERIE

5:30 - 7:30 p.m.

5:30 - 7:30 p.m.

(SORRENTO VALLEY) Physical Sciences (Particularly Astronomy and Geology); Biotech

9550 Waple Street #115 5:30 - 7:30 p.m.


Profile for Advanced Web Offset

West Coaster October 2018  

West Coaster October 2018