__MAIN_TEXT__

Page 1

September 2012

Serving AmericA’S FineSt beer county

San Diego

Vol. 2 No. 10

FREE CoPY


S

e r v i n g

A

m e r i c A

S

F

i n e S t

B

e e r

c

TABLE OF CONTENTS Into the Brew: Brettanomyces Brews in the News Beer and Now: Expansions

4 6-7 8

Upcoming Beer Events

10

Beer Con Photo Recap

12-13

Stone Brewing Co. co-founders Greg Koch and Steve Wagner arrive in style. Photos courtesy of Stone Brewing Co.

Breaking Ground

Plates & Pints: Ritual Tavern

16

Yonder Biology

18

Stone Brewing Co. expands facilities, minds

Lost in Beer Country

20

By Ian Cheesman

Craft Beer Directory

22

Craft Beer Map

23

O

n August 2 of this year Stone Brewing Co. broke ground on a new packaging facility adjacent to their existing brewhouse. CEO Greg Koch commemorated the occasion with characteristic Stone Brewing restraint by delivering a simple speech atop his flaming bulldozer, followed by a double backflip dismount into a mound of fresh hops. (That might be a bit of an exaggeration. The affair was really more a celebration of the profound team efforts that drove the need for expansion, but that just doesn’t seem Arrogant Bastardy enough for them. There really was a bulldozer, though.) The kick-off of this new 59,815 squarefoot bottling and kegging facility (due to be completed in early 2013) was a continuation of Stone’s seemingly tireless expansion efforts. Much has already been made of the forthcoming Stone Hotel (to be located in convenient stumbling distance of their Escondido bistro) and the new Stone Brewing World Bistro & Gardens – Liberty Station (whose permits were just secured

on 8/21 for construction to commence), but their groundbreaking efforts, both literal and figurative, are far from over. Stone Brewing seems to have a great affinity for the company store model for expansion. It’s proven to be a clever way to bring a taste of the Stone experience to consumers in South Park and Oceanside. These locations would also provide Stone Brewing with improved flanking position on other San Diego breweries, but at present their military ambitions are not a matter of public record. In any case, Stone Brewing is once again extending its reach by establishing their first company store outside our boundaries in Pasadena, CA. The newest location will host the usual suite of merchandise and growler fills and is anticipated to open in time for Los Angeles Beer Week in late September. Stone Brewing’s groundbreaking work is not exclusive to the real estate world. In fact, in some discrete circles they are still pretty well known for their beers. Their newest IPA is taking considerable pains to

o u n t y

not only be a monumental brew, but expand the consciousness of craft beer fans in the process. Most craft beer drinkers appreciate that IPAs do their best work when consumed fresh from the brewery, but Stone Brewing is upping the ante on freshness. Their “Enjoy By _____ IPA” is an experiment in both beer formulation and logistics. The blank spot in the name houses a definitive expiration date for the beer, which is far more than a friendly reminder. Any “Enjoy By 09.21.12 IPA” remaining on store shelves on September 22 will be promptly removed and exiled to an island for unloved IPAs. As to what kind of a beer justifies this urgency, Brewmaster Mitch Steele commented, “Everything we did in formulating this beer, from the malt we used, to the boiling parameters, to the hopping schedules and the hop varieties selected, were designed to provide a massive onslaught of hop flavor while the beer is within its 35-day shelf life.” This begs the question of what will happen if this groundbreaking beer is consumed on day 36. Popular theories include the seeding of a zombie apocalypse or it releasing a gypsy curse to befall your loved ones. The good news is that the target date is purely an effort to preserve its quality, to ensure uniformity in the experience before entropy dismantles Steele’s hop onslaught. “We don’t want people drinking this beer when it is not at its freshest and hoppiest apex of flavor,” he said. The beer, which even has its own webpage (stonebrewing.com/enjoyby), is emblematic of Stone Brewing’s expansion strategy in as much as they are both driven by seizing the moment. They are riding a wave of incredible success and are converting that momentum into furthering their cause and evangelizing their values. “We are moving the needle in this country,” said Koch at the groundbreaking ceremony. “We have changed the landscape and the mentality and the expectation for beer together.”

Escondido Mayor Sam Abed addresses the crowd

More Than Just Pizza and Beer South Bay’s La Bella a landmark in the community By Dr. Gonzalo J. Quintero, Ed.D.

I

n the early 1950s, husband and wife Anthony and Kitty Raso left New York to escape the harsh, white winters. These first generation Italian Americans, Kitty from Manhattan and Tony from Brooklyn, headed west with the hope of warmer weather and a better life for their kids. When they got to the fork in the road at Route 66 they literally flipped a coin. Heads L.A., tails San Diego. Tails never fails, and the family was off to San Diego, where Kitty worked as a waitress and Anthony, a farmer. With a $6,000 loan, the Raso family opened the first Italian restaurant in South San Diego in 1955 at 373 Third Avenue in Chula Vista. Today, the family still owns and operates La Bella Pizza Garden and La Bella Cafe & Games, which serves up some of the best Italian food in the South Bay. Better yet, this old-school restaurant is embracing craft beer’s place in San Diego, and they’re proud members of the S.D. Brewers Guild. At first, the Raso family was not intent on

opening an Italian restaurant, per se. These Italian Americans decided to open a restaurant that sold family food. The dishes were simple: pizza, spaghetti, lasagna, and New York-style sandwiches. These staples are all still top sellers today, but you have to think in terms of eras. It is remarkable to think that customers in their 50s and 60s, many of whom keep coming back, had pizza for the first time ever at this restaurant. The food Anthony cooked was delicious, and the atmosphere Kitty created was family-style in a very traditional sense; she would enjoy sitting with customers to take their order, talking with them at the table as they ate their meals, and establishing bonds that came from the heart, not a marketing firm. These are the pillars that La Bella’s stands upon today. Philanthropy, for lack of a better word, was always a part of La Bella’s identity. I sat down with Joseph Anthony Raso, the now retired manager and eldest son of Anthony and Kitty, and he shared

Continued on page 21

La Bella’s Joseph Anthony Raso. Photo by Dr. Q


LETTER FROM THE EdiTOR Did you know that there are 54 licensed & operational brew houses in San Diego County, with 32 more in the planning stages? Pretty amazing, right? Some wonder when this bubble will burst; others are more optimistic about sustained future growth. We don’t have a crystal ball with the answers, but we do know that a locally-brewed taster, pint, growler or keg of beer is never far away. View our ever-growing list of SD breweries at westcoastersd.com/sdbrewing-industry-watch-2012 Salud,

Pizza Port Bressi Ranch

Ryan Lamb Executive Editor West Coaster

West Coaster, The Publication FOUNDERS Ryan Lamb & Mike Shess PUBLISHER Mike Shess mike@westcoastersd.com

EXECUTIVE EDITOR Ryan Lamb ryan@westcoastersd.com

ART DIRECTOR Brittany Everett brittany@westcoastersd.com

MEDIA CONSULTANT Tom Shess Thomas.Shess@gmail.com

On the cover: Julia Herz, Craft Beer Program Director at the Brewers Association, gives the keynote speech on “The Localization of Beer” at Beer-Con. Photo by Ryan Lamb

STAFF WRITERS Sam Tierney sam@westcoastersd.com Jeff Hammett jeff@westcoastersd.com Brandon Hernández brandon@westcoastersd.com COPY EDITOR Amy T. Granite amy@westcoastersd.com CONTRIBUTORS Ryan Reschan Kristina Yamamoto

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

My Friend Brett

Brettanomyces continues to play a pivotal role in beer fermentation 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 currently works as a brewer at Firestone Walker Brewing Company and has most recently passed the Certified Cicerone® exam. He geeks out on all things related to brewing, beer styles, and beer history.

4-

he story of yeast is one of a long and varied relationship with humanity. For thousands of years, yeast has been fermenting all sorts of foods and beverages that are both delicious and intoxicating—two properties that we undoubtedly desire. Up until less than two hundred years ago, it wasn’t even understood that yeast was the substance causing fermentation in food and beverage, much less a unicellular fungus. Since that time, our understanding of what yeast is and how it works has advanced by light years, yet our focus has almost singularly remained on yeasts of the Saccharomyces genus; specifically the pastorianus species, used to ferment lagers, and the cerevisiae species, used to ferment ales and other warm or top-fermented beers. Before the invention of pure culturing laboratory techniques in the late 19th century, there was another genus of yeast that played an important role in the fermentation of many (possibly even most) styles of beer: Brettanomyces. Owing to its initial discovery in English stock ales, Brettanomyces means “British fungus,” though today most brewers colloquially refer to it as “Brett”. Several species of Brett have been isolated in both British ales and the farmhouse and sour/lambic beers of Belgium, with the most notable being B. bruxellensis, and B. anomalus, which are available in different strains from yeast labs. Beyond the few beer styles that continues to utilize Brett, it has been almost totally neglected as a brewing yeast until quite recently, seen only as a contaminant when occurring wild. Once brewers could reliably control what was in their yeast cultures, the clean, consistent flavors and easy handling of S. pastorianus and S. cerevisiae led to its overwhelming dominance over the last century. Brett has made quite a comeback though, and there are an increasing amount of beers being produced these days that explore all of the flavor possibilities that it offers. Brett is utilized for fermentation in several ways. The more established applications are during the spontaneous fermentation of Belgian lambic, sour wood-aged beers, and as a secondary/bottling addition. In lambic brewing, Brett is introduced via the environment, with specific strains becoming dominant within a lambic brewery and/or aging cellar and barrels over time. B. bruxellensis is the dominant player here, and the lambicus strain is a widely used derivative that has also been isolated from lambic. Over the long fermentation of lambic (up to several years), Brett slowly consumes almost all of the sugars in the beer, as well as byproducts from other yeast or bacteria present. In lambic, its character is the classic Brett barnyard funk, with sharp phenolics that are often off-putting to unaccustomed drinkers. These beers can be very sour, but the acidity level is primarily due to lactic acid bacteria and not Brett. Brett is also used in sour ales that are typically fermented with S. cerevisiae and then undergo a long secondary fermentation in oak vessels with Brett and lactic acid bacteria. The sour red ales of Flanders are the model for these beers, though the style has gained significant popularity in the U.S. in recent years. In Belgian examples, Brett is less funky and phenolic than in lambic, exhibiting more fruity character, though many American versions definitely get funkier. Some English stock ales still contain Brett and can be aged for long periods in wood, though this is rare these days and the only example I’ve even personally tasted is Gale’s Prize Old Ale, which is hard to find in the U.S. The third traditional manifestation of Brett is in a mixed culture used for primary fermentation, or more recently, as a secondary addition when bottling. Orval is the most well known beer made this way, and has B. bruxellensis added before bottling. In the past, it was fermented with a mix of Brett and ale yeasts, just like most Belgian ales were before the widespread adoption of pure yeast cultures during the 20th century. Some farmhouse brewers like Fantome still use yeast cultures that contain multiple strains, including Brett.

The Lost Abbey / New Belgium collaboration Mo’ Betta Bretta was brewed in April 2012 and uses all Brettanomyces. Photo by Ryan Tillotson of The Lost Abbey

When added at bottling, Brett can take months to develop, but can eventually add very strong flavors which are similar to the funky, barnyard character in lambic. This is now a common use for Brett and many Belgian-style and farmhouse ales brewed today use Brett in this way. These beers start out with little-to-no Brett character when young, and usually get dryer and funkier with extended aging. The newest application of Brett in brewing is as a single-strain primary fermenter, just as you would use a Saccharomyces yeast. The recent collaboration beers from Lost Abbey and New Belgium – Brett Beer and Mo’ Betta Bretta – were made with 100% Brett. The original Mo’ Betta Bretta from Pizza Port Solana Beach was actually one of the first commercial beers to use Brett as the sole yeast. When Brett is used in this way, it tends to taste much more like a Belgian ale yeast than the character that you commonly get from other Brett applications. Funk and acidity are minimal-to-none before significant aging occurs. I heard (and read online) a few people complaining about how these beers didn’t taste at all like Brett, when what they should have said is that they didn’t taste like beers

that had undergone long secondary fermentation with Brett. When young, 100% Brett beers tend to exhibit fruity (pineapple is a popular descriptor), spicy, and bready aromas and flavors. With some age, small amounts of acetic acid may be noticeable, but they won’t get sour like a beer aged with lactic acid bacteria. The only time a beer with only Brett or Brett and ale yeast will actually get sour is if the Brett has access to plentiful oxygen after fermentation has begun, which can be the case in some oak-aging applications. With oxygen present, some Brett strains can convert both sugar and alcohol into acetic acid, which has a sharp, vinegarlike sourness. While Saccharomyces isn’t giving up its throne as the dominant fungi in brewing, I think we are going to see Brett showing up more and more in all kinds of different beer styles. I have recently read that it is likely that the original IPAs shipped to India would have had significant Brett influence from aging in oak barrels. The hoppy Brett beers that I have had so far have been generally quite impressive (Rayon Vert from Green Flash is a good example), and I’d love to see someone barrel-age an English IPA with Brett.


BREWS IN THE NEWS

Beer Buzz News from around the San Diego Beer Community visit westcoastersd.com/sd-brewing-industry-watch-2012 for more information. BEER IN THE MOVIES Suds County, USA debuts at Green Flash The new beer film documenting the history of craft brewing in San Diego made its public debut to a full house at Green Flash’s tasting room on August 14. The next screening is scheduled for September 7 at White Labs; more information on this screening as well as others will be on the West Coaster website when it becomes available. MAKING THE TRANSITION Automatic Brewing releases growlers, brews anniversary beer The crew behind Blind Lady Ale House and Tiger!Tiger! Tavern have been busy: in late August they released 64 oz. growlers of Transition Pale Ale, brewed up the Tiger!Tiger! one-year anniversary beer, and continued work on the back patio. They’ve also had some changes in the kitchen, with Blind Lady head chef Aaron LaMonica leaving for New York as Sous Chef Todd Renner takes over. Sous Chef Sharon Wilson will now be head chef at Tiger!Tiger!

Members of the Pizza Port team join the construction crew at the Bressi Ranch location on August 22

BRESSI RANCH HQ Pizza Port continues construction on fifth location On August 22 the Pizza Port crew put together a small party to celebrate the walls going up at their Bressi Ranch location off Palomar Airport Road. This facility will brew the core beers for all the Pizza Port stores, as well as create consistency across the board for the pizza dough and toppings. The 37,050 sq ft building on a 2.8 acre-lot will house a canning line, restaurant, and is expected to be open in early 2013. KEEP ON GROWING Strong mid-year numbers reported for small brewers The Brewers Association, the trade association represent-

6-

ing the majority of U.S. brewing companies, released encouraging mid-year numbers for America’s small and independent craft brewers. Some of the highlights of the August 6 press release: Dollar sales were up 14 percent in the first half of 2012, volume of craft beer sold jumped 12 percent, and it is estimated that 6 million barrels were sold in the same period. The United States now has 2,126 breweries, 350 more than in June 2011; 97 percent of these are craft breweries. As for breweries in planning, there are 1,252 potential new entrants into the craft category now versus 725 a year ago. On the West Coaster website, we are tracking the amount of breweries in planning in San Diego, and as of press time there were 32 breweries in planning;

BEERTIME READING Three new beer books coming out soon Stone Brewing Co. Brewmaster Mitch Steele has penned a new book on what it is undoubtedly his favorite beer style. IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale is available now for pre-order, and it will begin shipping on September 10. American Homebrewers Association and Brewers Association members receive a 40% discount off the $24.95 cover price. Schuyler Schultz, celebrated local foodie, has put together a book called Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer with a foreword by Peter Zien, owner and brewmaster at AleSmith Brewing Co. Schultz’s book will be out in mid-October. Also, Chefs Press is back at it with BREW FOOD: Great Beer-Inspired Appetizers, Main Courses, and Desserts. The local publishing company won the craft beer world over with its San Diego’s Top Brewers book that came out last Beer Week. Expect BREW FOOD to be released this November.


eer! Diego b g in San in n e astersd, p o p a tc h om/wes ll that’s a .c k h o it o ut w b at face check o Keep up cebook mber to a e F m n o re list s d a ’ll find “Like” u tersd an here you estcoas T w . @ d m o s te u a .c Tweet tly-upd astersd constan : westco a e ctive , it ra g s b in te e n in our w s in plan aper, an e p ri e is w th vered re f Db ions o osts deli of the S r blog p igital vers u d o r, e a be v d ri a n c h le m/subs n up to event ca ore. Sig tersd.co s m a o d n tc a s via we directory o spam) inbox (n to your

Knee Deep’s Simtra IIIPA debuts in cask form at Main Tap Tavern

MAIN TAP TAPS TOP CASK Knee Deep releases first cask beer in El Cajon Lincoln, CA’s Knee Deep Brewing Company celebrated the release of their first cask beer at Main Tap Tavern on August 18. You can read more about how “Master Selector of Vivacious Libations” Joshua Workman and the Main Tap crew got the cask up to Knee Deep Brewing in the July 2012 issue of West Coaster on page 20 (viewable at westcoastersd.com/editorial). WET HOP BEER WATCH You like ‘em, WC tracks ‘em If you are a fan of beers brewed with fresh, “wet” hops, then log on to our Wet Hop Beer Watch webpage at westcoastersd.com/wet-hop-beer-watch-2012. There, we are actively tracking these seasonal beers that have already begun popping up around town. For example, Port Brewing’s Fallbrook Homegrown Pale Ale features hops picked by the crew in mid-August and as of press time was scheduled for release on August 31 only at the brewery tasting room. Around that same time, the Port Brewing crew is expecting a semi-trailer full of hops to be delivered for its popular High Tide IPA. We will continue updating the page with information on beers from Alpine, Ballast Point, Hess Brewing, Latitude 33, Pizza Port and more.

Continued on page 19

-7


BEER AND NOW

Headed East

West Coast-based breweries look to East Coast for expansion opportunities By Jeff Hammett

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

8-

T

he majority of beers out there are meant to be consumed relatively fresh. Sure, there are some exceptions — big, boozy imperial stouts and barleywines come to mind, but in general the fresher the better. This is why many brewers date stamp their beers; consumers want to know if the IPA they’re about to buy was bottled a few weeks ago or a few months ago. One thing standing in the way of fresh beer: long trips from the brewery to the retailer, sometimes under less than ideal conditions. With more breweries distributing to more states farther and farther away, some beer travels a long way before you or I pick up a six pack and crack open a bottle. The problems inherent with distributing beer long distances are causing some breweries to look into opening second facilities on the other side of the country. Locally, Green Flash Brewing Company, which just last year moved into their new brewery in Mira Mesa, is constrained by their current facility with a maximum of 100,000 barrels per year capacity. In order to continue increasing production once they reach that point, a second brewery would be needed. Green Flash is currently searching for a location for a second brewery on the East Coast, as founder Mike Hinkley explains, “To build a second brewery we had the opportunity to build it anywhere, so it made sense to get closer to our customers and deliver fresh beer on both coasts. Quicker and closer to market means fresher beer, lower price to the consumer, and a smaller carbon footprint.” A ‘West Coast IPA’ brewed on the East Coast might seem like a bit of a misnomer, but Green Flash is doing everything they can to ensure the same quality beer comes from both coasts, with the East Coast brewery being as similar to the San Diego brewery as possible. “Our biggest concern is having beer quality from the East Coast brewery be exactly the same as on the West Coast,” Hinkley says. “We are contracting all the same equipment builders and using the same software solutions. Of course, Chuck Silva will be the Brewmaster overseeing all operations and we will

A concept image of New Belgium’s North Carolina site, via newbelgium.com/community/ ashevillebrewery

have a head brewer to manage production at each facility.” Green Flash’s East Coast facility is expected to open in 2015. Earlier this year, Sierra Nevada and New Belgium, the second and third largest craft brewers in the country by sales volume respectively, both announced that they would be opening facilities in North Carolina. Sierra Nevada plans to build a brewery, restaurant and gift shop in the town of Mills River, about 12 miles north of Asheville. The initial yearly capacity is expected to be 300,000 barrels. To put that number into perspective, their Chico, CA facility has an annual capacity of approximately 1 million barrels per year. Sierra Nevada cited a need for additional capacity, the quick shipment of beer to East Coast consumers as well as favorable water quality in the region as reasons for the expansion. Much like an East Coastbrewed ‘West Coast IPA’, beer that is labeled ‘Sierra Nevada’ yet brewed more than 2,500 miles away from the iconic California mountain range does seem a bit strange, but chances are good that Sierra Nevada will do everything in their power to ensure that their flagship ‘Sierra Nevada Pale Ale’ tastes identical whether it’s brewed in its namesake mountains or out east. The projected timeline for the new brewery to be operational is late 2013 or early 2014. New Belgium’s current brewery in Fort Collins, Colorado has an annual capacity of around 850,000 barrels

per year, which they plan to increase by 400,000 barrels per year with the addition of a Asheville, North Carolina brewery set to open in 2015. New Belgium prides itself on sustainability, releasing a report on their environmentally friendly efforts each year. Opening a second brewery on the East Coast will cut down on shipping costs as well as the time it takes to get beer into the hands of consumers. Lagunitas Brewing Co., the ninth largest craft brewery in the country, has also announced plans to open a second brewery far away from its original location. By the end of 2013, the Petaluma, CA-based company plans to have a 250-barrel brew house, identical to their current setup, fully operational in Chicago, Illinois. Tony Magee, founder and owner of Lagunitas, has cited distribution costs and diesel emissions from shipping beer as two main reasons for the expansion. The current plan is to have all Lagunitas beer sold east of the Rocky Mountains brewed at the Chicago location. Currently it seems it’s all Western U.S.-based breweries opting to expand to the East Coast, it will be interesting to see if any Midwest or East Coastbased companies decide to expand out west. I know there are certainly a few I would welcome here. Aside from West Coaster, Jeff also writes for San Diego Beer Blog at sandiegobeerblog.com, and you can follow him on twitter @SDBeer


upcOMing BEER EvEnTS Tuesday, September 11

Iron Fist Beer Dinner @ Gingham

The craft beer events listed on this page are just a fraction of the amount we have on our constantlymaintained online calendar. Check out more great happenings at westcoastersd.com/event-calendar, and remember that it’s free and easy to submit events at your bar, brewery or bottle shop. Let the fun begin! Saturday, September 1 – Saturday, September 8

Eat, Drink Local Week Presented by Edible San Diego, this first annual event celebrates local seasonal food in San Diego while raising money for three nonprofits that promote healthy and agriculture education (Olivewood Gardens and Learning Center, Seeds @ City Urban Farm, and Wild Willow Farm & Education Center). Two events that will catch the eye of local beer lovers include a three-course beer dinner with Mission Brewery beers at Local Habit on Tuesday, September 4, as well as a “beerfest & foodtrucks” party at Fixtures Living on Saturday, September 8. The $45 entrance fee includes a $10 ticket for the foodtruck of your choice, plus tasters from breweries Coronado, Societe, Manzanita, Lightning and Hess.

Friday, September 7

Padres Beer Fest Back by popular demand, admission to Padres Beer Fest is free with a ticket to the game against the Arizona Diamondbacks. The beer tasting runs from 5 p.m. to just before the first pitch, and includes local breweries Karl Strauss, Stone, Coronado, Ballast Point, Mission Brewery, Green Flash, AleSmith, Aztec, Iron Fist, Manzanita and The Lost Abbey. Regional favorites include Firestone Walker, Anchor Brewing, Lagunitas, Sierra Nevada and more.

Saturday, September 8

Ballast Point Bacon N’ Beer Dinner @ Sessions Public A bacon-centric three course meal will be paired with Ballast Point beers for this specialty dinner. The price is $40 all inclusive, but seating is limited so reservations are required. Call 619-756-7715 or e-mail abel@sessionspublic.com to reserve your spot.

This dinner will be presented “chef showdown style” starting at 6:30 p.m. 1st course – Ryan Studebaker (Executive Chef) will pair Velvet Glove with smoked lamb belly carpaccio, fig, pistachio dust, arugula and cherry gastrique; 2nd course – Joel Cammet (Executive Sous Chef) will pair Spice of Life with pulled pork pierogies, Memphis-style BBQ, spaghetti squash and grains of paradise; 3rd course – Abraham Fregoso (Sous Chef) will pair Golden Age with black tea and chili-braised duck sliders, jalapeño and agave Marmalade and jicama slaw; 4th course – Jason Baker (Sous Chef) will pair Dubbel Fist with braised veal cheeks, peach demi glaze and summer vegetable saute; 5th course – Rachel King (Pastry Chef) will pair Hired Hand with vanilla bean panna cotta, coconut passion sorbet with mango and lime crunch. The price is $65 per person, and reservations can be made by calling 619-797-1922.

Wednesday, September 12

Craft Beer Debates @ Slater’s 50/50 Should we have a publicly funded football stadium in downtown for the Chargers? That is the resolution that will be debated at the first ever Craft Beer Debates. High-profile panelists will be “forced to speak in plain English” and include Stone Brewing Co. CEO & Cofounder Greg Koch; Mark Fabiani, Special Counsel to the President of the Chargers; Carmen Vann, Project Executive, Turner Construction Co.; Erik Bruvold, President, National University Institute for Policy Research; and Christian Ramirez; Human Rights Director, Equality Alliance. The event goes from 6:30 p.m. – 8:30 p.m. and will be held in the restaurant’s new beer patio. For more information, and to register to attend, visit craftbeerdebates.com

Saturday, September 15

Pick From Four Events, So Far Karl Strauss Brewmaster’s Dinner @ The San Diego Zoo Award-winning beers from Karl Strauss’ Paul Segura will be paired with dishes from San Diego Zoo Executive Chef Chris Mirguet and Sous Chefs Charles Boukas and Matt Jillson starting at 6:45 p.m. A reception with live animal presentation will begin 45 minutes earlier on the Treehouse Plaza Deck, where Pintail Pale Ale and Off The Rails will be paired with pumpernickel and ham petit fours, a cambozola, camembert and white cheddar cheese board, plus cured meats and mustards. The first course will pair Tower 10 IPA with chilled prawns and chorizo salad; the second course will pair Wreck Alley Imperial

Stout with beef stout stroganoff; the third course will pair Boardwalk Black Rye IPA with blackened pork loin; and finally, for dessert; Windansea Wheat Hefeweizen will pair with pumpkin banana crème brulee. The cost is $69 per person, plus tax and gratuity; call 619-557-3964 between 10 a.m. and 4 p.m. daily to reserve your spot.

Churchill’s Sour Fest This year’s sour festival will feature a brand new beer, “Churchill’s Finest Sour” from The Lost Abbey, which was aged for nearly two years in wine barrels before being married with fresh guavas. In addition to this beer, the Churchill’s crew will be tapping 50+ sour beers starting at 11 a.m. Some of the breweries include Cascade, Russian River, The Lost Abbey, The Bruery, New Belgium, Logsdon Farmhouse, Ballast Point, Anchorage, Allagash, Jolly Pumpkin, Firestone Walker, Cantillon and Drie Fonteinen.. There is no entrance fee, as all beers are priced individually, but Churchill’s will be accepting donations for the Cancer Research Foundation as part of this third annual memorial event for Peter Reeves. BeerNerdz Blind Tasting @ The Beer Co. If you’ve attend a BeerNerdz event before, you know they’re a lot of fun. At each blind tasting, attendees receive a scorecard with tasting notes, brewery and beer names, plus alcohol percentage and IBUs to help figure out which beer is which. You’ll be competing against other beer enthusiasts to see who can name the most San Diego and Northern California beers correctly; there will be four in each category. The cost is $40 and includes the scorecard, appetizers, bottled water and crackers to cleanse your palate between beers. Sign up at beernerdz.com. The Lost Abbey Track 9 Release Each month throughout 2012 The Lost Abbey has been releasing a special edition beer inspired by classic rock anthems invoking Heaven and Hell. Limited to 450 bottles and available exclusively at the brewery tasting room, each release has been very popular and Track 9 will undoubtedly be the same. No information on Track 9 has been revealed just yet, but past highlights include Veritas 006 blended with raspberries, cherries and mandarin orange zest (Track 7) and a pale sour beer made with equal parts Mellow Yellow and Phunky Duck (Track 3). Continued on page 14

Saturday, September 8

Green Flash Treasure Chest Festival The Mira Mesa brewery is kicking off 10th anniversary celebrations with their largest event of the year. Rare and specialty beers will be poured from 12 – 4 p.m., including Silva Stout (bourbon barrel-aged Double Stout), Sleepin’ with Shaggy brandy barrel-aged barleywine, Treasure Chest Belgian blonde ale, Goddess Coffee Double Stout (collaboration with Caffe Calabria), Little Freak, Super Freak, Vintage Le Freak, Highway 78 Scotch Ale (Green Flash / Pizza Port Carlsbad / Stone collaboration), and casks will be tapped on the hour. Other highlights include a fleet of classic cars, pin-up gals in swimwear from local designer Fables by Barrie, and more than 15 vendors and food trucks. 100% of the proceeds from this event will go to Susan G. Komen for the Cure San Diego fighting against breast cancer. Tickets are $30 pre-sale on the Green Flash website (greenflashbrew.com), or $35 at the door, and include 10 taster tickets plus a souvenir Treasure Chest 2012 glass.

10-

The live animal presentation at the Zoo’s Brewmaster’s Dinners are always a hit. Photo by Ryan Lamb


event spotlight:

BEER-CON

O

n August 25 transformed beer sanctu keynote address on Craft Beer Program After class conclude mix and mingle with beer garden. View m Facebook page at f


5 the second annual Beer-Con d local wine spot 57 Degrees into a craft uary. Two tracks of speakers followed a n “The Localization of Beer” by Julia Herz, Director for the Brewers Association. ed, attendees had the opportunity to h industry professionals at the Tap Haven more photos from this event on our facebook.com/westcoastersd By Ryan Lamb

Top row: Beer-Con organizers Jennifer Achsel and Michael Bowen; attendees learned how to judge beer from North Coast’s Dennis Keller. Middle row: Nice socks; White Labs’ Neva Parker discussed yeast and bottle conditioning; Nefarious Union home brew club recruited new members; organizers Beau Harrison and Katie Barnes; Sea Rocket Bistro’s LOVELIKEBEER pairing with Green Flash Hop Head Red made an appearance at the Tap Haven; three versions of Beer Co.’s Imperial Red; The Lost Abbey’s Gwen Conley talked about barrel-aged beer; TapHunter’s Melani Gordon and Stone’s “Dr.” Bill Sysak served chocolate truffles paired with Stone beers. Bottom row: El Cajon Brewing Co. debuted their new red ale; Best Damn Home Brew Shop put on a home brewing demonstration; Laurie Delk showed ways to evangelize craft beer; Karl Strauss beer was served at the Tap Haven; Swieners brought food for lunch; Iron Fist’s Uprising was a hit.


Events

Continued from Page 10

Monday, September 17

Beer U: Double IPAs @ Stone Brewing World Bistro & Gardens Southern California is known the world over for creating some of the hoppiest beers in the world, including the Double IPA. Join “Dr.” Bill Sysak at 7 p.m. for a presentation covering the history and variations of this big beer style. Included in your $31.94 ticket price, you will get to sample Stone Ruination IPA, Oskar Blues Deviant Dale’s IPA, Russian River Pliny the Elder, Stone 16th Anniversary IPA, Dogfish Head 90 Minute Imperial IPA and Firestone Walker Double Jack IPA. Sign up at stoneworldbistro.com.

Friday, September 21

San Diego Festival of Beer The oldest beer festival in San Diego will once again take over the streets at Columbia and B from 6 – 11 p.m. Presented by the San Diego Professionals Against Cancer, this event features more than 70 breweries and up to 5,000 attendees. Tickets are $40 for 10 4 oz tasters of beer, and additional taster tickets will be available for purchase inside the venue.

Thursday, September 27

Whole Hog Dinner w/ Coronado @ Jsix Jsix chefs will be creating a four-course dinner featuring “nose-to-tail” dishes from a whole pig, goat and rabbit. The cost is $65 for just the food menu, or you can pair it with beers from Coronado Brewing Company for $20 more. The event starts at 7 p.m.; make reservations by calling 619-531-8744.

Tuesday, October 2

Beer for Boobs Happy Hour @ 98 Bottles Help raise money for the Susan G. Komen for the Cure San Diego walking crew comprised of local beer industry members by attending this event in Little Italy. Your $25 ticket includes tasty appetizers, a cocktail or beer coupon, one pink beer coupon and more. There will also be a silent auction featuring Chargers tickets, massages, fishing trips and more. Tickets can be purchased at beerforboobs.org or at the door.

Beer 4 Boobs team members Laura Ulrich, Kara Taylor and Neva Parker at GABF last year. Photo by Ryan Lamb

Regional Events Thursday, September 20 – Sunday, September 30

Los Angeles Beer Week San Diego isn’t the only town with a thriving Beer Week; Los Angeles and Orange County brewers have stepped it up in recent years, and many will be throwing events to prove their point. LA Beer Week will culminate with a festival at Union Station in Downtown Los Angeles on September 30, and in case you’re feeling homesick, San Diego breweries Ballast Point, Coronado, Karl Strauss, Mission Brewery and Port Brewing are scheduled to be there serving beer. For more information, visit labeerweek. com.

Saturday, September 6

Firestone Walker Oktoberfest – Avila Beach, CA Oaktoberfest is Firestone Walker’s twist on the famous Germany tradition of Oktoberfest. Tickets are $25 when purchased in advance, and include admission to the 11 a.m. - 4 p.m. event, a commemorative half-liter beer stein, plus one beer. Additional beer will be available for purchase, and a portion of the proceeds will benefit Woods Humane Society. Other event highlights include a Beer Olympics competition, German-style food, a “best Bavarian attire” contest and the ceremonial tapping of a 60-gallon oak barrel filled with the brewery’s seasonal Oaktoberfest beer at noon. For more information, visit oaktoberfest.com.

14-


Tour de Fat Returns to SD By Cody Thompson

N

ew Belgium Brewing has been spreading the word about bicycling as a lifestyle since day one. In 1989, home brewer Jeff Lebesch went on a biking trip in Belgium where he found himself riding a “fat tire” mountain bike from brewery to brewery. Inspired by his trip, he came home to brew his first batch of amber ale and appropriately named it Fat Tire, clearly recognized by beer lovers across the country by the big, red, “fat tire” bike on its bottle or can. To this day, his love for all things biking is still a large part of what New Belgium stands for. As a way to spread bicycling awareness, while also raising funds for local bike groups, New Belgium hosts the yearly event Tour de Fat. Organizers describe the event as a “Ballyhoo of Bikes and Beer!” But what exactly is Tour de Fat? Tour de Fat is a 15-city, free admission, sideshow event with the goal of connecting people through bikes and beer, while helping to raise funds Tour de Fat host Matt Kowal at last year’s event. for each city’s local bike advocacy Photos by JJ Miramontes groups. Funds from San Diego’s event will benefit the San Diego County Bicycle Coalition and the San Diego Mountain Biking Association. Attendees can support these groups in a few different ways. One way is making a donation during the bike parade event registration. Another is that guests will have the ability to purchase event specific merchandise, including New Belgium bike bells and Tour de Fat bike license plates. Items are $5 apiece and all proceeds go directly to the local groups. Of course, let’s not forget the beer tokens that will be sold at the event. $5 will get you one beer token, which can be used to purchase a New Belgium brew. All token sales will also go to these local bike groups. According to Alison Whitney, Social Coordinator for the San Diego Mountain Biking Association, the money their group earns from the event will go to building a new progressive skills bike park in San Diego where riders of all ages can practice skill sets from basic to advanced in a controlled environment. Proceeds from the event’s tour this year will bring the funds raised well past the $2 million mark since its debut in 2000. The sideshow gets underway at 11 a.m. in Golden Hill Park, with its legendary costume bike parade. Registration starts at 10 a.m. and riders are highly encouraged to dress up in flamboyant costumes and ride amongst each other for an approximately three mile tour through the South Park neighborhood of San Diego. The parade route is a slow speed, flat course meant for all ages and abilities. After the conclusion of the parade, Golden Hill Park will be transformed into a Vaudeville showcase, with attractions like circus-type acts under a sideshow tent, custom built bikes for guests to ride and more bicycle games. There will also be live musical performances on the Main Stage from Devotchka, The Cleverly’s, Yo-Yo People and Ssssnakenstein. Oh, and don’t forget about all the beer! Beer selections for San Diego’s Tour De Fat include Ranger IPA, the seasonal Red Hoptober, Blue Paddle Pilsener, Trip 13, Shift Pale Lager and of course- Fat Tire. The main event is the Car-for-Bike Swap. New Belgium is looking for one person to donate their car, and in return will receive the ultimate car-replacement commuter bicycle. The willing participant will get to choose a local bike shop that will build their new ride, using an allotted $2,250 budget. The car will then be auctioned off, and all money earned will go to local bike groups. Whoever goes through with the trade will be asked to blog their experience for one year. Cody Thompson was born and raised in America’s Finest City - San Diego, California. He showcases his passion for local bikes, bands and beers through his writing on the webzine Three B Zine (threebzine. com), which pedaled its way into the digital media world in June 2011. After being introduced to Sierra Nevada Pale Ale eight years ago, Cody knew he had found something magical, and wanted more. He recently decided to leap into the home brewing game and has brewed multiple batches. Cody now lives in South Park with his wife and their dog.

- 15


pLATES & pinTS

A New Ritual in the Making

Kyle Bergman brings his beery cuisine to North Park’s Ritual Tavern By Brandon Hernández

F 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, he fell into line with the new school of brew enthusiasts courtesy of a pint-sized one-two 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 decade-plus immersing 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 beer-centric 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 an editor for Zagat; the San Diego correspondent for Celebrator Beer News; and contributes articles on beer, food, restaurants and other such killer topics to national publications including The Beer Connoisseur, Beer West, Beer Magazine, Imbibe and Wine Enthusiast as well as local outlets including San Diego Magazine, The Reader, Edible San Diego, Pacific San Diego, Riviera, San Diego Home/Garden-Lifestyles and U-T San Diego.

16-

ans of seasonal, farm-to-table fare that is both made and paired with craft beer know the name Kyle Bergman for his championing of local ingredients and brews at The Lodge at Torrey Pines’ casual restaurant, The Grill. But that stint ended recently, and now, Bergman is working with Mike and Staci Flores, the owners of Ritual Tavern — a place he’s been known to spend his days off — on a menu that caters to locavores in the heart of craft beer alley on 30th Street. Bergman has some adjusting to do as he transitions from a resort kitchen to that of a modest, independent business. “I was excited about the opportunity to come over here. There’s still room to grow craft beer and food in North Park and this is a great place to do that, as well as the type of food that I want to do—cooking in season, sourcing locally, developing relationships. I have the greatest respect for [former chef] Brandon [Brooks]. He did such a good job at seeking out and building relationships with local purveyors,” Bergman says. In addition to maintaining Ritual Tavern’s local, responsible sourcing, Bergman is looking forward to working with Kyle Wiegand, his green-thumbed sous chef who followed him over from The Grill. The two plan on growing as many ingredients as possible at the North Park eatery. The plan is to tear out planters lining the restaurant’s exterior and plant an assortment of herbs. Meanwhile, lettuces and other fast-growing produce will be planted in the beer garden out back. There’s also passionfruit, which will show up in ice creams, reductions and vinaigrettes. Another ingredient Bergman is particularly excited about harvesting is shelling beans. “Shelling beans are my favorite thing,” he says. “I could eat a bowlful with butter and herbs everyday for the rest of my life and be happy.” But to make Ritual the undisputed epicenter for beer and food symbiosis— Bergman’s goal— he’ll be rolling out more intriguing dishes as Ritual’s existing menu fades away. Diners can look forward to a smooth celery veloute topped with a poached egg and truffle oil, and broiled clams with cherry tomatoes infused with vermouth and served in a saffron tomato water. For now, Bergman is tweaking existing dishes, like changing Ritual’s ceviche so that it features continental spicing versus cumin, coriander and cilantro. He’ll also switch up the burger patty so that it’s half-ground beef and half-ground boar, topped with a fried egg, onion chutney and creamy cheese. In the long run, Bergman will focus on wild game, and the British traditions of foraging, hunting and simply preparing seasonal produce. “That’s always been huge in England and I think it would fit well here,” Bergman says.

caption caption caption caption

Chef Kyle Bergman takes a break from the kitchen to enjoy a bit of fresh air in the Ritual Tavern beer garden. Photos by Ryan Lamb

Braised Beef Cheeks with Sweet and Sour Endive and Ginger Snaps

Yield: 4 servings olive oil 4 8-ounce beef cheeks, trimmed of sinew and fat (or brisket, to substitute) salt and pepper to taste 1 quart dark beer (preferably Societe Brewing The Butcher or a comparable imperial stout) 1 bouquet garni *

2 quarts beef stock or broth Endive Salad (recipe follows) ginger snap cookies, ground * Bouquet garni refers to herbs and/or seasonings wrapped in cheese cloth and secured using butcher’s twine. Bergman suggests including several sprigs of fresh thyme, parsley stems and bay leaf.

Heat a thin layer of oil in a straight-sided saucepan over medium-high heat. Season the cheeks with salt and pepper and place them in the pan, being careful not to crowd the pan. Sear until the cheeks are well browned on both sides, about 10 minutes total. Remove the cheeks from the pan and set aside. Deglaze the pan with the beer, using a wooden spoon to scrape the bottom of the pan. Add the bouquet garni and cook the mixture until the liquid has reduced by 50%. Add the stock and bring the mixture to a boil. Place the cheeks in the pan, reduce to a simmer. Cover the pan and braise the cheeks until fork-tender, 3 to 4 hours. OPTIONAL VARIATION: For a more flavorful dish, remove the pan from the heat and let cool. Refrigerate overnight. Reheat the cheeks on a stovetop in the reduced, thickened braising liquid. To serve, place a cheek in the center of a plate and sauce sparingly with the braising liquid. Top the cheek with a mound of the salad. Sprinkle with ginger snaps and serve immediately.


“I’m tempted to call my style of cuisine contemporary English, but it’s not quite right. Plus, I don’t want it to get labeled as bland or greasy like nasty ’50s British food. It’s not like that. My food is much closer to Fergus Henderson’s.” Henderson is a well-known British chef known for innovative, nose-to-tail cooking techniques. “I’ve been saying for a long time, I want my restaurant on 30th Street. Being in La Jolla was almost like having to beg people to come, saying stuff like, I know it’s Wednesday and you have to work, but I’m doing this cool dinner… please come,” Bergman explains. “Here in North Park, there’s 30th on 30th, Drinkabout and all this other stuff that keeps us engaged in the community and the scene. I love that and am excited being a part of that.” Bergman sat down with West Coaster to share his recipe for braised beef cheeks with endive salad and ginger snaps, a dish he’s expecting to be a

Endive Salad ½ Tbsp unsalted butter 5 heads Belgian endive, cut into triangles ** 1 shallot, minced 2 tsp sugar 1 cup sherry vinegar salt and pepper to taste

Place the butter in a sauté pan over medium-high heat. Allow the butter to brown slightly. Add the endive and sauté, stirring constantly. Add the shallot and sugar and allow the mixture to brown. Add the vinegar and cook until a slightly thick sauce forms. Season with salt and pepper and serve immediately. ** Cut the endive into triangles by making the first slice at a 45-degree angle, then turning the endive 90 degrees and slicing it again. Repeat the process until all of the endive is cut. —Recipes courtesy Kyle Bergman

big hit. Bergman has developed an affection for The Butcher, an imperial stout from Kearny Mesa’s Societe Brewing Company, and uses it as a rich base to braise the cheeks. “The Butcher is nice because it’s not particularly bitter and has

lots of chocolaty roastiness,” he says. “What really works about the whole dish is the beef cheeks have that really rich, mouth-coating gelatinous quality. The sweet and sour cuts right through it, and the crunch from the ginger snaps scrapes your palate clean.”


The AC-GT of Beer

Carlsbad-based entrepreneurs combine their love for beer, science and art to expose DNA technology By Victoria Yakovleva, Ballast Point Quality Control Technician

W

hat happens when two beer geeks working in the biotech industry decide to make art? The word for this exciting triad of beer, science and art is simple, yet striking. Founded three years ago, San Diego-based company Yonder Biology, co-founded by “Professor” Andy Bass and “Captain” Dean Sauer, is gaining attention as it produces works of art with DNA fingerprinting. Inspiration for fingerprinting beer yeast DNA first came to Bass as he was enjoying a pint. He wondered if he could isolate the yeast from his beer and create a portrait of its DNA fragments. Rather than trying to filter out the yeast from his beverage, he consumed it, and later purchased White Labs’ WLP001 to test out his idea. It proved successful. Bass and Sauer first met at the life science and high technology company Sigma-Aldrich, where they realized they wanted to catch the “DNA wave” that is on the rise — not in regards to pharmaceuticals or diagnostics, but rather, in art. When you enter the Yonder Biology office in Carlsbad, it quickly becomes obvious why this makes so much sense: the place is a beacon to which science and art aficionados flock to drink beers. The office space is split into three sections: the front acts like an art gallery, the middle as a lab, and the back as the recreational area, equipped with ping pong, pool, and a kegerator tap line, which at the time of my visit was serving Ballast Point’s Habanero Sculpin IPA. The crew is still working out the recreation room hours, but hopes to host events for homebrewers and artists soon. All across the office, DNA portraits with vivid colors hang from the walls, showcasing some of the work Bass and Sauer have accomplished over the years. In the front area art gallery, there’s a black-and-white frame containing nothing but the letters G, C, A and T— the individual units of DNA called nucleotides. Bass, in his AC-GT shirt, explains that it would take 11 miles of that framed lettering, which contains 12,000 of the approximately 3.2 billion bases, to display the entire human genome. Since they didn’t have 11 miles to work with, Bass and Sauer decided to stream the entire human haploid genome on their website (yonderbiology.com). At approximately 100 bases per second, it will take a year to finish. On the wall adjacent to the human haploid genome frame is a DNA portrait of Rayon Vert, a Belgian Pale Ale from Green Flash. This work was on display in the Green Flash tasting room at the start of the Craft Brewers Conference for an event called The DNA of Beer. To Bass and Sauer, the DNA of beer is defined by the yeast. If it weren’t for this very magnificent one-celled organism, that med-

18-

produce and secrete certain protein, like insulin, as well as create transgenic organisms such as fish containing a foreign growth hormone gene that allows them to grow faster. In the brewing realm, yeast can be genetically modified for optimal fermentation and flavor profiles. This can be a scary concept for some people. Bass and Sauer are staying out of that for now.

Dean Sauer and Andy Bass with some of their work. You can also visit the White Labs tasting room to see more. Photo by Ryan Lamb

ley of malt, hops and water we call wort would never become the finished product. In the case of Rayon Vert, its two yeasts used for fermentation — Brettanomyces and Bastogne — are layered atop one another with black and white discerning the differences, and blue showing similarities. As the portrait shows, these very different strains have a lot in common. Compared to human DNA, yeast DNA has approximately 5,000 times less bases. However, because of yeast’s thick and rigid cell wall, lysing – that is, breaking the cell open to extract the DNA material – is more challenging. Once the cell is lysed, a process called the polymerase chain reaction (PCR) – or, as Sauer likes to call it, “the Xerox machine” – is employed to increase the amount of available DNA (fun fact: Kary Mullis, the scientist who discovered PCR, was a San Diegan in the 80s). PCR works in a highly automated fashion in which billions of copies of the target DNA are synthesized in a matter of a few hours. Once all these copies are made, the DNA is fragmented using specific enzymes. These fragments are then separated by electrophoresis, a process in which a current is applied to a field of gel containing DNA fragments at the starting line to separate the shorter and lighter particles, which travel down the gel the fastest, from the longer and heavier particles, thus creating a gradient of fragments. Once electrophoresed, the gel is stained with a dye that fluoresces under UV light to highlight the DNA fragments; this image is the foundation for Yonder Biology’s unique works of art. These days, it is possible to clone entire DNA molecules associated with various diseases, genetically engineer bacterial host cells to

Ballast Point’s house yeast, Yonder-ized


Brews in the News Continued from Page 7

Karl Strauss’ message is simple and bold at the new brewery restaurant

KARL HITS THE ROAD Karl Strauss expands north, opens seventh brewery restaurant For the first time in more than two decades, San Diego’s oldest operating craft brewery is being distributed in Northern California, as of late July. This change came about as the Pacific Beach main brewery added more equipment to increase production. And over in the 4S Ranch community of San Diego, the Karl team recently opened its seventh brewery restaurant. The new 7-barrel brew house on site will create a new specialty beer every month. MCNAIR FLAIR North Park Beer Co. collaborates with Left Coast Decorated home brewer Kelsey McNair brewed up his Bohemian Pilsner recipe at San Clemente’s Left Coast Brewing Co. in late August. McNair, who is still scouting locations for his own brewing facility, said on the North Park Beer Co. Facebook page that this “Special K” Pilsner is a one-time release. 25 barrels (roughly 50 kegs) were brewed, and will be available on draft around town soon. NOT MONKEYING AROUND East Village brewpub announces second homebrew competition Monkey Paw Pub & Brewery recently announced their second homebrew competition. This go round, the Paw is looking for black beers of any style. Two bottles (12 or 22 oz) with labels denoting the brewer’s name, phone number, e-mail address, beer type and name are due by October 12. The prize? “You get to brew your beer with us, we serve it, we have a party, and we all have a good time.” The why? “We do this because we love supporting home brewers and we love the community. Let’s have a good time with it.” STONE BREWING TO RELEASE 4-PACKS Lively discussion sparked on WC Facebook page Escondido’s Stone Brewing Co. will soon phase out six-packs for both Stone Ruination IPA and OAKED Arrogant Bastard Ale in favor of four-packs. Stone Sublimely Self-Righteous Ale will also be making its way into four-packs. When BeerPulse.com announced these changes, we asked readers on our Facebook page (facebook.com/westcoastersd) what they thought of it. Locals Green Flash, Mission Brewery and Coronado have also switched some of their specialties to this new trend in packaging. We received 30 comments on the August 6 post, with Stone CEO Greg Koch also joining in on the conversation.

- 19


Lost in Beer Country

A brewer’s trip to Europe stokes passion for adventure By Eric O’Connor, Thorn St. Brewery Brewmaster

I

closed my eyes, inhaling deeply. Something had changed, but what? There’s a new scent on the wind, a fresh smell that permeated my consciousness. It hit me suddenly, a first hop addition, the spiced earthy aroma of Saaz hops have been added to the boiling wort three stories below. I gazed out on the horizon of the Bruges skyline, taking in the soaring spires and steep-tiled red roofs of Flanders, the canals cutting through the pedestrianized city center. I had yet to taste a beer in Belgium but it’s only minutes off and I was excited — excited in a way that wasn’t possible the first two times I visited this country. Back then I liked beer, but didn’t love it. I wasn’t aware of the rich cultural brewing history of Belgium, of its abbey walls and little bars and spicy yeast strains, of its wild beers and beautifully paired food. I was on the roof of the only brewery left in Bruges making the once famous Zot beer. It’s the last stop on the tour — the best part, a 360-degree view of Bruges. I had rushed to make the last tour of the day by seconds, having jumped straight from the Eurostar to a local train from Brussels to Bruges, to this little town sometimes referred to as the Venice of the North. Rewind a few days earlier to London, a place I’d previously lived for six years of my life. Along with some old friends still holding out in the big smog wandered south of the river in a village called Bermondsey, looking for a brewery called the Kernel. Word was that the Kernel was making some very serious craft beers and I had contacted their head brewer and owner, Evin, about checking out their operation. We passed under an old train bridge, slime coating the walls, the rain soaking the bricks and dripping onto the broken cobblestones. It’s so perfect for the day, for the place. Right on the other side of the short tunnel was the brewery. There was a narrow yet deep warehouse with a curving, corrugated aluminum roof extending back

under the tunnel. The door was open and there were several guys chilling at picnic tables pulled just out of the rain. Evin saw us and called us over, inviting us for a quick tour of his 10 barrel brew house before asking us what we’d like to taste. As he poured his beer I handed over two presents I’d carried across the pond: a 22 of AleSmith IPA and one of Coronado Idiot IPA. He had, when I’d asked him if there was anything he’d like me to bring, simply said, “Anything with fresh hops; old hops make me sad.” There were two beers that really stood out. One was a single hop Galaxy IPA at 7.2% ABV and 65 IBUs. He’d softened his water and built it back up to the Burton upon Trent formula, the town about 150 miles north where the India Pale Ale style originated. The beer was fantastic; there was a strong floral and citrus nose with a hint of tropical fruit; the flavors were of pine, citrus, and perhaps a hint of mangos. The finish was dry and clean, the bitterness not overwhelming. The Australian grown strain of Galaxy is truly a super hop. I asked him what he used for yeast, already guessing the answer in my head. “The Chico strain,” he said with a wry smile. The other that really jumped at me was a recipe from the 19th century they’d dug up and brewed. It was a black-as-night, super strong, bitter Export Stout, the kind brewed for brigands and scallywags in the Caribbean. It tasted strongly of roasted coffee and toasted, almost burnt currant and molasses, yet the finish was extraordinarily smooth for a beer almost double digits in ABV. Evin brews his export stout with London city water and a yeast strain local to the area. If you are in London, look him up. I entered the little bar feeling foreign, like a fraud. I was immediately aware of something uncomfortable in air in the Beer t’ Bruge. There was an American, the loud, arrogant kind you desperately seek to avoid

A view from the rooftop of the De Halve Maan brewery in Bruges. Photos by Eric O’ Connor

when traveling. He was yelling something into his phone loudly at someone who I assumed must’ve been back in the States. He was stating the beers he had already consumed: Rochefort, Cantillon, Orval, and he wanted to know what else he should try. He’s an idiot, but a welcome relief as I realized that I’ll be quite welcome compared to this joker. The bartender speaks perfect English, I wondered why my compatriot was asking his phone what to drink. I ordered a Westmalle dubbel on draft and an assortment of Belgian cheeses (including one from Chimay!) and the night started to accelerate. The best beers I remember having there were a golden strong called De Graal (as in the Holy Grail, which of course I could not find again in any bar or bottle shop), St. Bernardus abt. 12, and a Geueze called ‘Le Marriage Parfait’. I walked back to the hotel, my head swimming in a daze of alcohol euphoria and haunting flavors still fresh in my head. Fast forward and I was really late. I was speeding in my little Citroen towards the town of Melle, on the Southern outskirts of Gent, which is famous for one thing: the brewery known as Hughye, the home of the pink elephant and Delirium Tremens. I’d made the mistake of trying to drive through Gent at 430 p.m. for a 5 p.m. private tour of the brewery and it was almost 5:45 p.m. by the time I pulled up outside. I saw a door without a name slightly open, so I pushed it open and a set of wooden stairs beckoned up. I got to the top of the stairs and followed a dimly-lit hallway, not sure if I was trespassing or not. I emerged to a small room of four or five tables, with a small bar in the corner. Several men in overalls had just finished work and were sitting around the bar. I walked over, and to my surprise one stood up and asked if I’d like to try something. He poured me ‘Le Guillotine’, a golden strong ale dry hopped with Amarillo hops. I took a sip and it was delicious – a combination of pear and clover honey mixed with pepper and spice that finished dry as a bone, leaving me thirsty for more. The man in the overalls looked at my face and pounded his fist on the bar. “It’s the best beer we’ve ever brewed, it’s the perfect beer.” I looked around, and the stress of the drive and self-loathing for missing the tour faded rapidly; it was, at that moment, the perfect beer. The next day, I’m lost in Saison country.

Not because I’d lost my map or taken a wrong turn. But rather I’d taken many wrong turns intentionally at every roundabout I came to. I took the fork that had no big city or motorway indicated, purposely down the road less travelled. I’ve always enjoyed this kind of traveling: no itinerary, no hotel booked in a town I have to make it to. I was headed in the general direction back towards Brussels, to catch the train to Cologne, but I didn’t know when I’d get there and it felt great. I think every beer fan should take a trip to Europe, with the focus being the northern countries where the summer days are long and the land supports grain and hops and the food is meant to be enjoyed with beer, not wine. I spent two weeks in total through London, Belgium, and German, but it seemed longer. I learned a lot about beer, about brewing, about the culture of beer. One thing stuck out more than anything else, though; on a private tour of the Van Steenberge Brewery in Ertvelde, makers of Augustijn Grand Cru and Gulden Drak, one of the head brewers stopped his work long enough to pull down his safety glasses, look me dead in the eye, and say, “You can have all this fancy equipment, all these controls and computers, you can have the best ingredients and a recipe to follow, but unless you truly care, are truly passionate about the beer you are making, it can never be truly great, and that’s what it means to be a brewer.” He turned away and we walked on, the tour guide explaining the nuances of the bottling line and subsequent processes, but I was no longer there. My mind was wandering, drifting out over the fields and valleys and little red-roved houses, feeling passionate about beer.

Having a local beer from Ellezelles Brewery


La Bella Pizza

Continued from Page 1 more about the history of La Bella Pizza Garden, including its role in the South Bay. “In the beginning it was Mom in the front of the house, Papa in the back of the house, and me running around with a broom and dustpan. Oh, and a cigar box.” A cigar box? “Yeah, the cigar box was the cash register on the counter. Cash in. Cash out. People would pay for their meals, cash in. A delivery would come through the back, cash out.” Joseph went on to explain that eventually a dishwasher was hired because, as business grew, it became necessary. His Papa, an ever frugal man, saw that the dishwasher wasn’t always busy, so he turned him into a delivery driver. A dishwasher was a luxury, but a food delivery driver, well, that was quite an innovation.

Inside the Café. Photo by Jeremiah Jimeno of Jeremiah Jimeno Digital Media The spirit of innovation and philanthropy started with quite a simple beginning with small gestures like giving pizza to local community groups. “Mom had a big heart.

She was smart, organized, and as her sons, myself and my brother Tony Jr. who, along with family friend Stanley Dale, grew older and took over the restaurant eventually owning and operating it, which they do to this very day. That enabled mom to help the community even more with her time and efforts.” Chula Vista’s first Pony League, first Little League, and countless Soccer Teams have all been under La Bella’s sponsorship. Joseph shared that traditionally, every team they sponsor gets every kid to sign a team ball. When Kitty passed away in late 2010, Joe was going through a house full of memories and found a box of signed balls. Going through it, he saw many familiar names. One of those names was of a good friend whose birthday was coming up. Joseph wrapped up the ball, went to his friend’s birthday party, and presented the gift. The friend was confused at first, but when he realized what he was holding a wave of emotion crashed over him as he clenched the ball. This story, for certain, is quite sensational, but also is quite an accurate portrayal of the role La Bella plays in its neighborhood. There are other Italian restaurants nearby, and other bars, but 57 years, generations of memories, and local craft beer on tap before it was cool are what sets the place apart from other restaurants in the area. You can have your kid’s birthday party in La Bella’s

Cafe & Games, located literally around the corner on G Street, and watch your kids play skeeball, while you play pool and sip on a Sculpin IPA by Ballast Point. You can have lunch with colleagues in La Bella’s Pizza Garden while you share a “Papa’s Favorite” pizza and a pitcher of Coronado’s Idiot IPA. Sculpin? Idiot IPA? La Bella’s takes its Brewers Guild membership seriously with many of the 13 taps in the Pizza Garden and 12 in the Café pouring local beer. The upcoming event, Craftoberfest at La Bella Cafe & Games, will showcase local breweries such as Mad Lab Craft Brewing, South Bay’s newest brewery, alongside heavy hitters like Ballast Point, Stone, and Karl Strauss. These breweries will be featur-

ing some rare pours. So what’s the occasion? Ryan Smail, La Bella’s Beer Rep, explains, “La Bella as a whole has supported the San Diego craft beer culture for a long time. San Diego brewers have good memories and like to return favors.” Craft beer fans will reap the benefits on this special night.

Playing a game of pool. Photo by Jeremiah Jimeno of Jeremiah Jimeno Digital Media

- 21


BEER BARS & RESTAURANTS 1. 98 Bottles www.98BottlesSD.com 2400 Kettner Blvd. | 619.255.7885 2. Alchemy San Diego www.AlchemySanDiego.com 1503 30th St. | 619.255.0616 3. Bangin’ Burgers www.Bangin-Burgers.com 7070 Miramar Rd. | 858.578.8000 4. Bar Eleven www.ElevenSanDiego.com 3519 El Cajon Blvd. | 619.450.4292 5. Bare Back Grill www.BareBackGrill.com 624 E St. | 619.237.9990 6. Bare Back Grill www.BareBackGrill.com 4640 Mission Blvd. | 858.274.7117 7. Bourbon Street Bar & Grill www.BourbonStreetSD.com 4612 Park Blvd. | 619.291.0173 8. Bruski House Burgers & Beer www.BruskiHouse.com 9844 Hibert St. Ste. G10 | 858.530.2739 9. Bub’s @ The Ball Park www.BubsSanDiego.com 715 J St. | 619.546.0815 10. California Kebab www.Cali-Kebab.com 5157 College Ave. | 619.582.5222 11. Cheba Hut www.ChebaHut.com 6364 El Cajon Blvd. | 619.269.1111 12. Churchill’s Pub and Grille www.ChurchillsPub.us 887 W San Marcos Blvd. | 760.471.8773 13. Ciro’s Pizzeria & Beerhouse www.CirosSD.com 967 Garnet Ave. | 619.696.0405 14. Coaster Saloon www.CoasterSaloon.com 744 Ventura Pl. | 858.488.4438 15. Company Pub and Kitchen www.CompanyPubAndKitchen.com 13670 Poway Rd. | 858.668.3365 16. Cool Hand Luke’s www.CoolHandLukes.com 110 Knoll Rd. | 760.752.3152 17. Counterpoint www.CounterpointSD.com 830 25th St. | 619.564.6722 18. Craft & Commerce www.Craft-Commerce.com 675 W Beech St. | 619.269.2202 19. Cucina Fresca & Sons 6784 El Cajon Blvd #J | 619.668.0779 20. Cueva Bar www.CuevaBar.com 2123 Adams Ave. | 619.269.6612 21. Downtown Johnny Brown’s www.DowntownJohnnyBrowns.com 1220 3rd Ave. | 619.232.8414 22. Eastbound Bar & Grill Find us on Facebook! 10053 Maine Ave. | 619.334.2566 23. El Take it Easy www.ElTakeItEasy.com 3926 30th St. | 619.291.1859 24. Encinitas Ale House www.encinitasalehouse.com 1044 S Coast Hwy 101 | 760.943.7180 25. Farm House Cafe www.FarmHouseCafeSD.com 2121 Adams Ave. | 619.269.9662 26. Firefly @ The Dana www.TheDana.com 1710 W Mission Bay Dr. | 619.225.2125 27. Gabardine www.GabardineEats.com 1005 Rosecrans St. | 619.398.9810 28. Hamilton’s Tavern www.HamiltonsTavern.com 1521 30th St. | 619.238.5460 29. Harbor Town Pub www.HarborTownPub.com 1125 Rosecrans St. | 619.224.1321 30. Hoffer’s Cigar Bar www.HoffersCigar.com 8282 La Mesa Blvd. | 619.466.8282 31. Home Plate Sports Cafe www.HomePlateSportsCafe.com 9500 Gilman Dr. | 858.657.9111 32. Jake’s on 6th www.JakesOn6thWineBar.com 3755 6th Ave. | 619.692.9463 33. Kecho’s Cafe www.kechoscafe.com 1774 Sunset Cliffs Blvd | 619.225.9043 34. KnB Wine Cellars www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 35. Knotty Barrel www.KnottyBarrel.com 844 Market St. | 619.269.7156 36. La Bella Pizza www.LaBellaPizza.com 373 3rd Ave. | 619.426.8820

37. La Gran Terraza www.sandiego.edu/dining/lagranterraza 5998 Alcala Park | 619.849.8205 38. La Jolla Strip Club www.cohnrestaurants.com 4282 Esplanade Court | 858.450.1400 39. La valencia Hotel www.LaValencia.com 1132 Prospect St. | 858.454.0771 40. Leroy’s Kitchen & Lounge www.LeroysLuckyLounge.com 1015 Orange Ave. | 619.437.6087 41. Little Piggy’s Bar-B-Q www.nadolife.com/LilPiggys 1201 First St. | 619.522.0217 42. Live Wire Bar www.LiveWireBar.com 2103 El Cajon Blvd. | 619.291.7450 43. Local Habit www.MyLocalHabit.com 3827 5th Ave. | 619.795.4470 44. Luigi’s At The Beach www.LuigisAtTheBeach.com 3210 Mission Blvd. | 858.488.2818 45. Lumberyard Tavern & Grill www.LumberyardTavernAndGrill.com 967 S Coast Hwy 101 | 760.479.1657 46. Main Tap Tavern www.MainTapTavern.com 518 E Main St. | 619.749.6333 47. Mike’s BBQ www.MikesBBQ.us 1356 West Valley Pkwy. | 760.746.4444 48. Neighborhood www.NeighborhoodSD.com 777 G St. | 619.446.0002 49. Newport Pizza & Ale House www.OBPizzaShop.com 5050 Newport Ave. | 619.224.4540 50. o’Brien’s Pub www.OBriensPub.net 4646 Convoy St. | 858.715.1745 51. oB Noodle House www.OBNoodleHouse.com 2218 Cable St. | 619.450.6868 52. oggi’s Pizza & Brewing Co. www.DelMar.Oggis.com 12840 Carmel Country Rd. | 858.481.7883 53. oggi’s Pizza & Brewing Co. www.OggisEastlake.com 2130 Birch Rd. | 619.746.6900 54. oggi’s Pizza & Brewing Co. www.Santee.Oggis.com 9828 Mission Gorge Rd. | 619.449.6441 55. oggi’s Pizza & Brewing Co. www.LibertyStation.Oggis.com 2562 Laning Rd. | 619.876.5000 56. oggi’s Pizza & Brewing Co. www.Encinitas.Oggis.com 305 Encinitas Blvd. | 760.944.8170 57. PCH Sports Bar & Grill www.PCHSportsBarAndGrill.com 1835 South Coast Hwy. | 760.721.3955 58. Pacific Beach Fish Shop www.TheFishShopPB.com 1775 Garnet Ave. | 858.483.4746 59. Phileas Fogg’s www.PhileasFoggs.com 11385 Poway Rd. | 858.486.4442 60. Phils BBQ www.PhilsBBQ.net 3750 Sports Arena Blvd. | 619.226.6333 61. Phils BBQ www.PhilsBBQ.net 579 Grand Ave. | 760.759.1400 62. Porters Pub www.PortersPub.net 9500 Gilman Dr. | 858.587.4828 63. Postcards Bistro @ The Handlery Hotel | www.SD.Handlery.com 950 Hotel Circle North | 619.298.0511 64. Press Box Sports Lounge www.PressBoxSportsLounge.com 2990 Jamacha Rd. | 619.713.6990 65. Proper Gastropub www.ProperGastropub.com 795 J St. | 619.255.7520 66. Public House www.The-PublicHouse.com 830 Kline St. | 858.551.9210 67. Quality Social www.QualitySocial.com 789 6th Ave. | 619.501.7675 68. R-Gang Eatery www.RGangEatery.com 3683 5th Ave. | 619.677.2845 69. Raglan Public House 1851 Bacon St. | 619.794.2304 70. Randy Jones All American Sports Grill | www.RJGrill.com 7510 Hazard Ctr. Dr. #215 | 619.296.9600 71. Restaurant @ The Pearl Hotel www.ThePearlSD.com 1410 Rosecrans St. | 619.226.6100 72. Ritual Tavern www.RitualTavern.com 4095 30th St. | 619.283.1618

73. SD TapRoom www.SDTapRoom.com 1269 Garnet Ave. | 858.274.1010 74. Sandbar Sports Grill www.SandbarSportsGrill.com 718 Ventura Pl. | 858.488.1274 75. Sea Rocket Bistro www.SeaRocketBistro.com 3382 30th St. | 619.255.7049 76. Searsucker www.Searsucker.com 611 5th Ave. | 619.233.7327 77. Sessions Public www.SessionsPublic.com 4204 Voltaire St. | 619.756.7715 78. Shakespeare Pub & Grille www.ShakespearePub.com 3701 India St. | 619.299.0230 79. Sinbad Cafe www.SinbadCafe.com 1050 Garnet Ave. Ste. B | 858.866.6006 80. Slater’s 50/50 www.SanDiego.Slaters5050.com 2750 Dewey Road | 619.398.2660 81. Small Bar www.SmallBarSD.com 4628 Park Blvd. | 619.795.7998 82. Sneak Joint www.SneakJointSD.com 3844 Mission Blvd. | 858.488.8684 83. Stadium Sports Bar & Restaurant www.StadiumSanDiego.com 149 S El Camino Real | 760.944.1065 84. Station Tavern www.StationTavern.com 2204 Fern St. | 619.255.0657 85. Stone Brewing World Bistro & Gardens | www.stoneworldbistro.com 1999 Citracado Pkwy. | 760.471.4999 86. Sublime Ale House www.SublimeAleHouse.com 1020 W San Marcos Blvd. | 760.510.9220 87. Tender Greens www.TenderGreensFood.com 2400 Historic Decatur Rd. | 619.226.6254 88. Terra American Bistro www.TerraSD.com 7091 El Cajon Blvd. | 619.293.7088

89. The Canyon Sports Pub & Grill www.CYNClub.com 421 Telegraph Cyn. Rd. | 619.422.1806 90. The Compass www.facebook.com/TheCompassCarlsbad 300 Carlsbad Village Dr. | 760.434.1900 91. The Field irish Pub & Restaurant www.TheField.com 544 5th Ave. | 619.232.9840 92. The Grill at Torrey Pines www.LodgeTorreyPines.com 11480 N Torrey Pines Rd. | 858.777.6645 93. The High Dive www.HighDiveInc.com 1801 Morena Blvd. | 619.275.0460 94. The Hopping Pig www.TheHoppingPig.com 734 5th Ave. | 619.546.6424 95. The Joint www.TheJointOB.com 4902 Newport Ave. | 619.222.8272 96. The Linkery www.TheLinkery.com 3794 30th St. | 619.255.8778 97. The Local www.TheLocalSanDiego.com 1065 4th Ave. | 619.231.4447

98. The Range Kitchen & Cocktails www.TheRangeSD.com 1263 University Ave. | 619.269.1222 99. The Regal Beagle www.RegalBeagleSD.com 3659 India St. Ste. 101 | 619.297.2337 100. The Rose Wine Pub www.TheRoseWinePub.com 2219 30th St. | 619.280.1815 101. The Ruby Room www.RubyRoomSD.com 1946 Fern St. | 619.299.7372 102. The Shores Restaurant www.TheShoresRestaurant.com 8110 Camino Del Oro | 858.456.0600 103. The South Park Abbey www.TheSouthParkAbbey.com 1946 Fern St. | 619.696.0096 104. The Tipsy Crow www.TheTipsyCrow.com 770 5th Ave. | 619.338.9300 105. The vine Cottage www.TheVineCottage.com 6062 Lake Murray Blvd. | 619.465.0138 106. Tiger!Tiger! Tavern www.TigerTigerTavern.com 3025 El Cajon Blvd. | 619.487.0401 107. Tin Can Alehouse www.TheTinCan1.Wordpress.com 1863 5th Ave. | 619.955.8525 108. Toronado San Diego www.ToronadoSD.com 4026 30th St. | 619.282.0456

109. True North Tavern www.TrueNorthTavern.com 3815 30th St. | 619.291.3815 110. URBN Coal Fired Pizza www.URBNNorthPark.com 3085 University Ave. | 619.255.7300 111. URGE Gastropub www.URGEGastropub.com 16761 Bernardo Ctr. Dr. | 858.637.8743 112. Union Kitchen & Tap www.LocalUnion101.com 1108 S Coast Hwy. 101 | 760.230.2337 113. Urban Solace www.UrbanSolace.net 3823 30th St. | 619.295.6464 114. village Pizzeria www.nadolife.com/VillagePizzeria 1206 Orange Ave. | 619.450.4292 115. West Coast BBQ and Brew www.WestCoastBBQandBrew.com 6126 Lake Murray Blvd.

BoTTLE SHoPS 116. B’s Kegs www.KegBeerAndWine.com 1429 East Main St. | 619.442.0265 117. Barons Market www.BaronsMarket.com 11828 Rancho Bernardo Rd. | 858.485.8686 118. Barons Market www.BaronsMarket.com 4001 W Point Loma Blvd. | 619.223.4397 119. Beer on The Wall www.BeerOnTheWall.com 3310 Via de la Valle #B | 760.722.2337 120. Best Damn Beer Shop www.BestDamnBeerShop.com 1036 7th Ave. | 619.232.6367 121. Beverages 4 Less www.Beverages4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 122. Bine & vine www.BineAndVine.com 3334 Adams Ave. | 619.795.2463 123. Bottlecraft www.BottlecraftBeer.com 2161 India St. | 619.487.9493 124. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 125. Clem’s Bottle House www.ClemsBottleHouse.com 4100 Adams Ave. | 619.284.2485 126. Distiller’s outlet www.DistillersOutlet.com 12329 Poway Rd. | 858.748.4617 127. Fuller Liquor www.KegGuys.com 3896 Rosecrans St. | 619.296.1531 128. Henry’s Market www.HenrysMarkets.com 690 3rd Ave. | 619.409.7630 129. Henry’s Market www.HenrysMarkets.com 4175 Park Blvd. | 619.291.8287 130. Holiday Wine Cellar www.HolidayWineCellar.com 302 West Mission Ave. | 760.745.1200 131. Keg N Bottle www.KegNBottle.com 3566 Mt. Acadia Blvd. | 858.278.8955 132. Keg N Bottle www.KegNBottle.com 6060 El Cajon Blvd. | 619.265.0482 133. Keg N Bottle www.KegNBottle.com 1827 Lemon Grove Ave. | 619.463.7172 134. KnB Wine Cellars www.KnBWineCellars.com 6380 Del Cerro Blvd. | 619.286.0321 135. Kwik Stop Liquor & Market 3028 Upas St. | 619.450.4292 136. Mazara Trattoria www.MazaraTrattoria.com 2302 30th St. | 619.284.2050 137. Mesa Liquor & Wine Co. www.SanDiegoBeerStore.com 4919 Convoy St. | 858.279.5292 138. olive Tree Marketplace www.OliveTreeMarket.com 4805 Narragansett Ave. | 619.224.0443 139. Pacific Liquor www.PacificLiquor.com 2931 El Cajon Blvd. | 619.282.2392 140. Palm Springs Liquor Find us on Facebook! 4301 Palm Ave. | 619.698.6887 141. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855 142. Pizza Port Bottle Shop www.PizzaPort.com/locations/Bottle-Shop 573 Carlsbad Village Dr. | 760.720.7007 143. Royal Liquor 1496 N Coast Hwy. 101 | 760.753.4534 144. Sea Trader Liquor & Deli www.SeaTraderLiquorAndDeli.com 1403 Ebers St. | 619.223.3010 145. Stone Company Store-oceanside www.StoneBrew.com 301 N. Tremont St. | 760.529.0002

146. Stone Company Store -South Park www.StoneBrew.com 2215 30th St. Suite 3 | 619.501.3342 147. Texas Wine & Spirits www.TexasWineSpirits.com 945 Carlsbad Village Dr. | 760.729.1836 148. valley Farm Market www.ValleyFarmMarkets.com 9040 Campo Rd. | 619.463.5723 149. Whole Foods Hillcrest www.WholeFoodsMarket.com 711 University Ave. | 619.294.2800 150. Whole Foods La Jolla www.WholeFoodsMarket.com 8825 Villa La Jolla Dr. | 858.642.6700

BREW PUBS 151. Amplified Ales/Cali Kebab www.AmplifiedAles.com 4150 Mission Blvd. | 858.270.5222 152. Back Street Brewery www.LamppostPizza.com/Backstreet 15 Main St. | 760.407.7600 153. Blind Lady Ale House/Automatic Brewing Co. | www.BlindLadyAleHouse.com 3416 Adams Ave. | 619.255.2491 154. Breakwater Brewing Co. www.BreakwaterBrewingCompany.com 101 N Coast Hwy. Ste. C140 | 760.433.6064 155. Callahan’s Pub & Brewery www.CallahansPub.com 8111 Mira Mesa Blvd. | 858.578.7892 156. Coronado Brewing Co. www.CoronadoBrewingCompany.com 170 Orange Ave. | 619.437.4452 157. El Cajon Brewing Company www.facebook.com/ElCajonBrewery 110 N Magnolia Ave. 158. Gordon Biersch www.GordonBiersch.com 5010 Mission Ctr. Rd. | 619.688.1120 159. Hillcrest Brewing Company www.HillcrestBrewingCompany.com 1458 University Ave | 619-269-4323 160. Julian Brewing/Bailey BBQ www.BaileyBBQ.com 2307 Main St. | 760.765.3757 161. Karl Strauss Brewing Co. www.KarlStrauss.com 1157 Columbia St. | 619.234.2739 162. Karl Strauss Brewing Co. www.KarlStrauss.com 1044 Wall St. | 858.551.2739 163. Karl Strauss Brewing Co. www.KarlStrauss.com 9675 Scranton Rd. | 858.587.2739 164. Karl Strauss Brewing Co. www.KarlStrauss.com 5801 Armada Dr. | 760.431.2739 165. Karl Strauss Brewing Co. www.KarlStrauss.com 10448 Reserve Drive | 858.376.2739 166. La Jolla Brew House www.LaJollaBrewHouse.com 7536 Fay Ave. | 858.456.6279 167. Monkey Paw Pub & Brewery www.MonkeyPawBrewing.com 805 16th St. | 619.358.9901 168. oggi’s Pizza & Brewing Co. www.MissionValley.Oggis.com 2245 Fenton Pkwy. 101 | 619.640.1072 169. oggi’s Pizza & Brewing Co. www.CMR.Oggis.com 10155 Rancho Crml. Dr. | 858.592.7883 170. Pacific Beach Ale House www.PBAleHouse.com 721 Grand Ave. | 858.581.2337 171. Pizza Port Carlsbad www.PizzaPort.com 571 Carlsbad Village Dr. | 760.720.7007 172. Pizza Port ocean Beach www.PizzaPort.com 1956 Bacon St. | 619.224.4700 173. Pizza Port Solana Beach www.PizzaPort.com 135 N Hwy. 101 | 858.481.7332 174. Prohibition Brewing Co. www.ProhibitionBrewingCompany.com 2004 E. Vista Way | 760.295.3525 175. Rock Bottom www.RockBottom.com/La-Jolla 8980 Villa La Jolla Dr. | 858.450.9277 176. Rock Bottom www.RockBottom.com/San-Diego 401 G St. | 619.231.7000 177. San Diego Brewing Co. www.SanDiegoBrewing.com 10450 Friars Rd. | 619.284.2739 178. San Marcos Brewery & Grill www.SanMarcosBrewery.com 1080 W San Marcos Blvd. | 760.471.0050 179. The Beer Company www.SDBeerCo.com 602 Broadway Ave. | 619.398.0707 180. The Brew House at Eastlake www.BrewHouseEastlake.com 871 Showroom Pl. Ste. 102 | 619.656.2739

BREWERiES 181. AleSmith Brewing Company www.AleSmith.com 9368 Cabot Dr. | 858.549.9888 182. Alpine Beer Company www.AlpineBeerCo.com 2351 Alpine Blvd. | 619.445.2337 183. Aztec Brewing Company/ 7 Nations | www.AztecBrewery.com 2330 La Mirada Dr. Ste. 300 | 760.598.7720 184. Ballast Point Brewing & Spirits www.BallastPoint.com 10051 Old Grove Rd. | 858.695.2739 185. Ballast Point/Home Brew Mart www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 186. Green Flash Brewing Co. www.GreenFlashBrew.com 6550 Mira Mesa Blvd. | 760.597.9012 187. Hess Brewing www.HessBrewing.com 7955 Silverton Ave. Ste. 1201 | 619.887.6453 188. iron Fist Brewing Co. www.IronFistBrewing.com 1305 Hot Springs Wy. Ste. 101 | 760.216.6500 189. Karl Strauss Brewing Co. www.KarlStrauss.com 5985 Santa Fe St. | 858.273.2739 190. Latitude 33 Brewing Co. www.Lat33Brew.com 1430 Vantage Ct. Ste. 104 | 760.913.7333 191. Lightning Brewery www.LightningBrewery.com 13200 Kirkham Wy. Ste. 105 | 858.513.8070 192. Mad Lab Craft Brewing www.MadLabCraftBrewing.wordpress.com 6120 Business Center Ct. | 619.254.6478 193. Manzanita Brewing Co. www.ManzanitaBrewing.com 9962 Prospect Ave. Ste. D | 619.334.1757 194. Mission Brewery www.MissionBrewery.com 1441 L St. | 619.818.7147 195. Mother Earth Tap House www.MotherEarthBrewCo.com 206 Main St. | 760.599.4225 196. New English Brewing Co. www.NewEnglishBrewing.com 11545 Sorrento Valley Rd. Ste. 305/6 619.857.8023 197. oceanside Ale Works www.OceansideAleWorks.com 1800 Ord Way | 760.310.9567 198. on-The-Tracks Brewery www.OTTBrew.com 5674 El Camino Real Suite G

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

200. Rough Draft Brewing Co.

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

201. Societe Brewing Company

www.societebrewing.com 8262 Clairemont Mesa Blvd. 202. Stone Brewing Co. www.StoneBrew.com 1999 Citracado Pkwy. | 760.471.4999 203. Stumblefoot Brewing Co. www.Stumblefoot.com 1784 La Costa Meadows Dr. #103 204. Wet ‘N Reckless Brewing Co. www.WetNReckless.com 10054 Mesa Ridge Ct. Ste. 132 | 858.480.9381

HoME BREW SUPPLY 205. All About Brewing www.AllAboutBrewing.com 700 N Johnson Ave. Ste. G | 619.447.BREW 206. American Homebrewing Supply www.AmericanHomebrewing.com 9535 Kearny Villa Rd. Ste. 104 | 858.268.3024 207. Best Damn Home Brew Shop Find us on Facebook! 1036 7th Ave. | 619.232.6367 208. Home Brew Mart/Ballast Point www.HomeBrewMart.com 5401 Linda Vista Rd. Ste. 406 | 619.295.2337 209. Homebrew 4 Less www.Homebrew4LessInc.com 9181 Mission Gorge Rd. | 619.448.3773 210. Hydrobrew www.HydroBrew.com 1319 S Coast Hwy. | 760.966.1885 211. Mother Earth Retail Store www.MotherEarthBrewCo.com 204 Main St | 760.599.4225 212. Smokin Beaver www.SmokinBeaver.com 348 State Pl. | 760.747.2739 213. The Homebrewer www.TheHomebrewerSD.com 2911 El Cajon Blvd. | 619.450.6165

oTHER 214. White Labs www.WhiteLabs.com 9495 Candida St. | 858.693.3441


W you ant to r dir Sen ect d s loca add ory ub t @w mis ion? s

119 197

211 195 152 174 16

145 154

est

coa ions t ste o: rsd .co m

210

57 171 147 142 90

188 183 198

178 190

199 86

12

61 130 212

164

203

202 85 47

160

143

54

83

45 112 24 165

117 111

2

139 106

173 141 72 169

108

126

23 110

113 109 96

15

59

53 191

155

196

92

8

186 204 187

75 31 62

200 150 175

184

206

163

135

214 181

3 38

22

102 39 66 162 166 189

136 146 100 84

137 50

209 121

201

182 193

131

58

205

6 79 73 170 13 151 82

103

93 37

28 2

1

21

97

118 60

27 29

71

80

68 98 32 149 101 43

78 99 1 123

55

18

156 167

104 67 94 176 76

48

153 122 4

11

161

116

30

19 88

132

125 124

140 148

2

64 133

107

207 120 179 5

10 158 81 25 7 20 213 129 42 159

63

127

77 87

70

157 46

34 134

168

185 208

26 51 49 172 138 95 33 69 144

115 105

177

74 14 44

52

1

17

41

40 114

35

91 65 9

180

194

36 128 89

BEER BARS & RESTAURANTS

BOTTLE SHOPS

BREW PUBS

BREWERIES

HOME BREW SUPPLY

OTHER

192

56

WESTCOASTERSD.COM/DIRECTORY

Profile for Advanced Web Offset

West Coaster  

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

West Coaster  

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