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MARCH 2014 | SERVING AMERICA’S FINEST BEER COUNTY | SAN DIEGO

Ladies of Local Beer

PROFILES: San Diego Suds Sorority Featured Fan: Vista’s Teresa Swift SDSU Program Director Giana Rodriguez Waypoint Public Executive Chef Amanda Baumgarten

Vol. 4 No. 4

FREE COPY


LETTER FROM THE EDITOR

Left: Amanda Baumgarten, Executive Chef at Waypoint Public in North Park. Read more about her starting on page 31. Photo by Tyler Graham (leadsandgrievances.com) Below: WC Art Director Brittany Everett getting wrapped up in the fun of brewery hopping, late 2012.

Dear Local Beer Drinker, In this issue we celebrate Women’s History Month by spotlighting some of the local ladies who are helping push our beer scene to new heights. And because we were only able to cover a fraction of these women here, we’ll continue highlighting more next month and beyond. I’d also like to give a big shoutout to our own lady of local beer, Art Director Brittany Everett. She’s moving up in the San Francisco culinary world, and with less time on her plate, this is the last issue she’s designed for us. WC publisher Mike Shess has known Brittany since kindergarten, and without her and husband Josh Everett, West Coaster would not exist. Kudos to them for putting up with late nights, missed deadlines, and small budgets. Simply, they’ve put their collective heart and soul into helping us succeed, without asking for much in return. That awesome directory in the back? All their doing. When we transitioned from newspaper to magazine? They spearheaded critical components of that massive change. And many of the ads you see — Brittany designed those as well. So, in short, Thank You, Thank You, Thank You! Salud,

Ryan Lamb Executive Editor West Coaster


West Coaster, THE PUBLICATION Founders RYAN LAMB MIKE SHESS Publisher MIKE SHESS mike@westcoastersd.com Executive Editor RYAN LAMB ryan@westcoastersd.com Art Director BRITTANY EVERETT brittany@westcoastersd.com Media Consultant TOM SHESS thomas.shess@gmail.com Staff Writers SAM TIERNEY sam@westcoastersd.com BRANDON HERNÁNDEZ brandon@westcoastersd.com RYAN RESCHAN ryan.reschan@westcoastersd.com GONZALO QUINTERO drqcbt@gmail.com Contributors KRISTINA YAMAMOTO MARC FIGUEROA MARTA JANKOWSKA PAIGE MCWEY TIM STAHL TYLER GRAHAM VINCE VASQUEZ

West Coaster, THE WEBSITE Web Manager MIKE SHESS Web Editor RYAN LAMB Web Master JOSH EVERETT West Coaster is published monthly by West Coaster Publishing Co., and distributed free at key locations throughout Greater San Diego. For complete distribution list - westcoastersd.com/distribution. Email us if you wish to be a distribution location.

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

© 2013 West Coaster Publishing Co. All rights reserved.

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


WRITERS

COLUMNIST

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

COLUMNIST

PLATES & PINTS Brandon Hernández is a native San Diegan and the author of the San Diego Beer News Complete Guide to San Diego Breweries (available on Amazon. com). In addition to his on-staff work for West Coaster, he is responsible for communications for local craft beer producer Stone Brewing Company; an editor for Zagat; the San Diego correspondent for Celebrator Beer News; and contributes articles on beer, food, restaurants and other such killer topics to national publications including USA TODAY, The Beer Connoisseur, Beer West, Beer Magazine, Imbibe and Wine Enthusiast as well as local outlets including The San Diego Reader, Edible San Diego, Pacific San Diego, Ranch & Coast, San Diego Magazine and U-T San Diego.

COLUMNIST

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

COLUMNIST

THE DOCTOR’S OFFICE Gonzalo J. Quintero, Ed.D. is a San Diego native, three-time SDSU grad, career educator, and co-founder of the popular multimedia craft beer discussion craftbeertasters.com. An avid homebrewer, Cicerone Certified Beer Server, and seasoned traveler, Dr. Quintero takes great pride in educating people about craft beer and the craft beer culture. By approaching the subject from the perspective of a scholar and educator, Dr. Quintero has developed a passion for spreading the good word of local beer.


TABLE OF CONTENTS

25-27

COLUMNS

The Carboy Chronicles Ryan Reschan features San Diego Suds Sorority, a new allwomen homebrew club that meets at White Labs every month

31-33

Plates & Pints Brandon Hernández profiles Amanda Baumgarten, Executive Chef at Waypoint Public in North Park, and shares some of her recipes

35-37

The Doctor’s Office Gonzalo Quintero (“Dr. Q”) interviews Giana Rodriguez, Program Director at San Diego State University’s Craft Beer Program

38

11-12

Into the Brew Sam Tierney discusses the evolution of India pale ale and what the new influx of session IPA could mean to the style

PLUS +

Brews in the News Paragraph-sized clips of SD beer news. Got tips on stories? E-mail info@westcoastersd.com

14

Pink Boots Bottle Share Photos from a recent event at Stone Brewing World Bistro & Gardens – Liberty Station

17

Beerstagrammers A grid of 9 local lady Instagram users that are helping promote SD beer with every “double-tap”

18-19

Featured Fan Marc Figueroa profiles Teresa Swift, a local Vista resident who tries as many beers from local breweries as possible

20

Women in the Brewplace Marta Jankowska from ChuckAlek ponders the intersection of beer and family, and how the industry can help

22

Q&A with Paige McWey The San Diego Brewers Guild Executive Administrator discusses the guild’s plans, upcoming events and more

23

Hoppy Yoga Locals Lynne Officer and Mia Sabatino have started offering yoga classes on weekends inside brewery tasting rooms

28-29

Crafting San Diego Vince Vasquez goes more in-depth into the new NUSIPR study released in February showing big growth for local craft beer

39-43

Craft Beer Directory & Map Are we missing any locations? E-mail directory@westcoastersd.com

44

Glossary Terms that start with “S” straight from the beer educators at CraftBeer.com

ON THE COVER: Kara Robinson (left) and Melani Gordon from TapHunter.com, helping prep ingredients for the Meaty Beety Big and Bouncy IIPA Brewbies beer, as Karen Blair (with paddle) and Hanna Kirchenbauer helm the brewhouse.


BREWS IN THE NEWS

L-r: Hanna Kirchenbauer, Jess Lambard, Karen Blair, Melani Gordon, Kara Robinson, Jordan Plantamura and Morgan Moffitt, with Cosimo Sorrentino manning the bar

with five courses, with profits from ticket sales going straight to the Susan G. Komen Foundation. In February, Firestone Walker was the featured brewery, and this month, on March 18, it’s Maui Brewing Co. Visit highdivesd.com for more information or to buy tickets.

INTERNATIONAL WOMEN’S COLLABORATION BREW DAY: MARCH 8

MONKEY PAW CREATES BEET-INFUSED DOUBLE IPA

On February 5 female employees of the Blair bars joined the TapHunter ladies to create Meaty Beety Big and Bouncy for the Brewbies Festival, a breast cancer-fighting event held March 1 at yet-toopen Bagby Beer in Oceanside. The 9% ABV beer, infused with beet juice, owes its name to a similarly-titled album by The Who.

CHICKS FOR BEER @ THE HIGH DIVE

Every third Tuesday of the month in Bay Park a local or regional brewery teams up with the High Dive crew for an educational event meant just for women. A company rep will help pair five tasters

International Women’s Collaboration Brew Day, the brainchild of Project Venus UK & Eire, will benefit scholarship fundraising efforts for the Pink Boots Society, an organization of women beer professionals looking to advance their careers in the beer industry through education. At time of press, Event Organizer and Social Media Committee Chair for Pink Boots Society Denise Ratfield told West Coaster that at least four local breweries have been scheduled to host collaborative brews: Stone Brewing Co., Ballast Point Brewing & Spirits, Intergalactic Brewing Company, and Mike Hess Brewing Company (where a brunch is happening as well — visit hesesiwcbrunch.bpt. me for more info.) Each brewery will be crafting their own version of “Unite Pale Ale,” a 4% pale session beer with a universally available hop, plus Cascade as the late hop addition. The hashtag for the event is #IWCB, and more information on Pink Boots can be found at pinkbootssociety.org. Want to learn more about the history of women in beer? Check out this link: bbc. co.uk/news/magazine-25656701

WestCoasterSD.com | 11


STONE TEAMS UP WITH MAUI TO DISTRIBUTE BEER IN HAWAII

Targeting April 2014, Stone Brewing Co. will partner up with Hawaiian craft brewery Maui Brewing Co. to create Maui - Stone Craft Beverages, with the goal to elevate craft beer awareness on the island. Distributed brands will include Maui, Stone, AleSmith, Saint Archer, Port Brewing, The Lost Abbey, Modern Times Beer, Mother Earth, Avery, Bear Republic, The Bruery, and Oskar Blues.

RATEBEER HONORS ALESMITH & MODERN TIMES

In February, RateBeer.com published the results of both its top brewers in the world list, as well as the best newcomers. According to reviews weighted by performance within and outside of style, AleSmith was #1 in 2013, beating out 16,000 breweries from all over. And, of the ~2,600 breweries that opened last year, Modern Times was ranked #9 by reviewers.

LOCAL WINNERS: THE BISTRO IIPA CONTEST

Every year during San Francisco Beer Week, The Bistro holds a double IPA contest. This year, at the fourteenth annual competition, two local breweries received honors. Monkey Paw won third place in the Triple IPA category for Muriqui, while Pizza Port Carlsbad pleased in the people’s choice award section for Thruster Triple IPA.

NHC RETURNING TO SD

At the AHA rally held in February at Mission Brewery, association director Gary Glass mingled with homebrewers and made a big announcement: The 2015 American Homebrewers Conference will take place in San Diego at the Town & Country Resort & Conference Center. This time around, they’re expecting around 5,000 attendees.   At the rally, more than 200 San Diego homebrewers and beer nuts joined Mission for private tours, special beers, brewer Q & A sessions, and the chance to participate in the hopping of a triple IPA - 200 Human IIIPA - built with hop additions (including Warrior, Cascade, Centennial, Zythos and Simcoe hops) pitched by rally go-

French brewers Olivier Duthoit and Mathieu Lesenne (far right) from Brasserie du Pays Flamand joined Mother Earth Brew Co. brewers Chris Baker (far left) and Brant Austin

ers. The result was an ultra-hoppy beer of 11.5% ABV, 100+ IBUs and 200+ HHUs (homebrewer hopping units), and it went on tap in the tasting room on February 19.

MOTHER EARTH TEAMS UP WITH BRASSERIE DU PAYS FLAMAND

French brewers Olivier Duthoit and Mathieu Lesenne (far right) from Brasserie du Pays Flamand joined Mother Earth Brew Co. brewers Chris Baker (far left) and Brant Austin for a brew in February; the team created a hoppy tripel called Printemps Houblon’ale. The beer will be released on the first day of spring, March 20, as the first part of MEBC’s Four Seasons of Mother Earth specialty release program. 300 cases of 22-ounce bottles will be shipped to France. Here the gents check out photos of the Blaringhem brewery.

LOOK FOR INTERVIEWS WITH THESE LADIES OF LOCAL BEER ON WESTCOASTERSD.COM THIS MONTH

Kim Lutz Saint Archer Brewing Company 12 | March 2014

Amanda Caniglia Swieners/Bella Vista Social Club & Caffé

Candice Eley SanDiego.org


PINK BOOTS SOCIETY

Above: Anita Lum (M.O.M. [Mainland Operations Manager] @ Maui Brewing Co.)

Bottle Share

Stone Brewing World Bistro & Gardens - Liberty Station PHOTOS BY KRISTINA YAMAMOTO Left: Monarose Ryan (Stone), Laura Mirsch (Stone), Hollie Stephenson (Stone), Nichole Sykes (Stone) Right: Kathryn Bouscaren (Stone), Haley Jones (Stone), Jade Blessinger (Stone), Shannon Rogers (AleSmith), Nichole Sykes (Stone), Jamie Humphrey (Coachella Valley), Laura Mirsch (Stone)

Above: Laura Ulrich (Stone - Small Batch Brewer)

Left: Monarose Ryan (Stone), Laura Mirsch (Stone), Hollie Stephenson (Stone), Nichole Sykes (Stone) Above: Katie Earle (Ballast Point), Denise Ratfield (Stone), Lauren Zeidler (Ballast Point) Right: Devon Randall (Pizza Port Solana Beach), Lauren Zeidler (Ballast Point), Connie Green (Stone), Denise Ratfield (Stone) & Jessica McKean (Mike Hess)

14 | March 2014

Are you a woman working in the local beer industry? Join the Pink Boots Society! Visit pinkbootssociety.org for more info.


#beerstagram - Ladies Edition

I see a trend developing..... If you missed @lostabbey #cablecar u MISSED out! Quite possibly one of the most amazing sours I’ve had! Thank you thank you thank you #toronado @ alltypesoffuckery @thebattaglia @sdfoodie

@mfootesd

@pinkgrenade Uhh #beergirlproblems at this bottle share. In the best way possible. #craftbeer #whalesbro

@thebrewgal

@thebrewvangelista

@womensbeercollective

@nickiepena @stonebrewingco Jam Band night @deniserat and @drink_jadeorade #craftbeer #beergirlproblems

Visiting Hangar 24 #hangar24 #flight #beer

OMG!! #lobsters #newyearsday #bbq #itsalive #livelobsters

At #[californiaAdventure enjoying a Karl Strauss #Tower10IPA #craftbeer

@sandiegobeer

@christenac

@craftbeerbabe

9 local beer enthusiasts to follow on Instagram:

#Sommer loves stouts! This #oatmealstout from @benchmarkbrewing is fire fa sho. Light drinking. Great body. Creamy mouthfeel. Thanks for the awesome recommendation @societebrewing! #Cheers to #sandiegobrewed #craftbeer!

Craft Beer Flashback Friday! Enjoying Velvet Glove w Brandon of Iron Fist Brewing & beer pal Larry. From San Diego Beer Week. 31/365 #craftbeer #brew #SanDiego #ff #ayearinpictures #me #InstaSize

Spending some time with my boy @ my favorite brewery! #blackmarketbrewing #checkingoutallthesours #hangingonamonday

+ Follow @westcoastersd & @westcoaster_socal WestCoasterSD.com | 17


FEATURED FAN

Teresa Swift (bottom left) with Evan Nishimura (bottom right) and Donna & Charles Leask at O’Brien’s Pub. Photo by Bernie Wire (friendsoflocalbeer.com)

Teresa Swift,

SAN DIEGO’S MATRON OF CRAFT

I

BY MARC FIGUEROA

at a local brewery chatting up the sampler try as many as I can,” said Swift, a Michit was more than 35 years ago, but Teresa Swift remembers her first “a-ha” beer glass in her hand. If you haven’t already gan native who moved to San Diego in met her, chances are you will soon as she 1986. moment like it was yesterday. can count on less than one hand the brewer  At a Jamaican cultural festival back   “When I get into something, I really get ies she has not yet visited. east, she met a man who was serving into it. And I’ve been into beer for decades up his own home brew. She now.” doesn’t remember what he called   For Swift, her passion for craft it or the exact style. All she regoes beyond the pure enjoyment Wanting to remember all the beers she has members is loving it and wanting of flavor. Ever since attending her sampled over the years, Swift has been first beer festival at Stone Brewmore.   “It was reddish in color and ing Co.’s old location in San collecting bottle caps and cans for decades. it had a sweet, malty taste to it,” Marcos, she has been enamored Although the volume is getting out of hand, she said. “I just loved the flavor with the craft community. there’s a reason she doesn’t throw them away. and I followed the guy around for   “I wasn’t there 5 minutes and I about 2 hours.” said, ‘These are my people,’ ” she “I’m hoping one day before I pass away, we’ll   That was in the late 1970s. Tosaid. “Everyone was so friendly have a San Diego beer museum so I can day she’s still chasing beer — litand outgoing, helpful and carerally all over San Diego County. ing. I soon started making friends donate all this stuff,” she said.   Swift, a physical therapist from with a like mind and it just mushVista, is one of San Diego’s most roomed from there. That’s the enthusiastic and prevalent craft beer sup  “Half the time I don’t realize how much main reason why I’m so passionate about porters. Well known throughout the comknowledge I have about San Diego beers, craft beer.” munity, on most days you’ll likely find her but that’s just because I make it a point to   Dan Love, co-owner of Mother Earth

18 | March 2014


Brew Co. in Vista, said Swift has been one of his biggest advocates since the day he opened in 2010. And he knows her support is felt throughout the craft community.   “She supports everybody in the industry to a degree that is unfathomable to me,” he said. “When people like Teresa and Charles (Leask) and (his wife) Donna are in my place, I don’t want to let them down no matter what. They’re part of what drives me to do better. Their opinion of what we do is as important as anything Greg (Koch) or Tomme (Arthur) can tell me. They have grown with the craft industry. They’re the veterans.”   Wanting to remember all the beers she has sampled over the years, Swift has been collecting bottle caps and cans for decades. Although the volume is getting out of hand, there’s a reason she doesn’t throw them away.   “I’m hoping one day before I pass away, we’ll have a San Diego beer museum so I can donate all this stuff,” she said.   When the latest craft beer craze took off a few years ago, Swift found herself visiting not only San Diego breweries, but establishments in Orange County and Los Angeles. It became too much, so now she focuses solely on San Diego.   “I just want to help promote the breweries in my own backyard,” she said. “I’m in beer heaven. I can’t think of any better place to be.”   The San Diego beer community is grateful for that.   “I can’t think of a better ambassador for craft beer than Teresa,” Love said.

From top: Teresa, during the New Brew Thursday taping of “I am a Craft Beer Drinker” online video. Photo via New Brew Thursday; Teresa and friends at the opening of Surfside Tap Room in Oceanside. Photo via Teresa’s Facebook page; Teresa with Pizza Port Solana Beach’s Devon Randall. Photo by Tim Stahl (stahlphotographics.com)


WOMEN IN THE BREWPLACE BY MARTA JANKOWSKA CEO & CO-FOUNDER CHUCKALEK INDEPENDENT BREWERS, LLC

I

often read articles about women being underrepresented in the beer industry, but rarely do these pieces discuss specific barriers other than the general negative attitudes and stifling stereotypes. The good news is that women are increasingly taking on key roles in the brewplace and are overcoming many of these typecasts.   Other obstacles are proving more challenging; for example, integrating family and children into the craft beer lifestyle. This is particularly a challenge for women owners, brewers, and executives, who are tasked with being the face of a company in a 21+ and after-hours industry.   How do you host an evening beer dinner when you have a baby?   How do you pour at a multi-day 21+ festival?   How do you integrate shift brewing with daycare or school hours?   Many of the integral functions of owning or operating a brewery necessitate either a stay-at-home spouse or unlimited access to childcare, which is both time and cost-prohibitive (particularly on a beer industry salary).   For Grant and myself at ChuckAlek, balancing our two children (one human, one brewery) has been a huge challenge. We are both key players in the brewery, so for events, industry meetings, or late nights in the tasting room we end up having to make a choice of who stays home. In the end though, this is our company, and we have the ultimate control of how we balance family with work.

Above: Marta with husband Grant Fraley and son Arlo Left: Marta Jankowska, four months pregnant, helping in the brewhouse

  However, there are many women working in the beer industry who do not work for themselves. In striving to fit into the male-dominated craft beer culture, women may be keeping these types of issues to themselves and turning down opportunities. If we are going to see more women who represent their breweries at CCBA meetings, hosting beer dinners, becoming head brewers, attending major festivals, and leading conference workshops, it is imperative that employers reach out and have frank and open conversations with female employees about how to help balance family life with the amazing opportunities the craft beer world has to offer.

20 | March 2014


Q

&A

with PAIGE

Paige McWey. Photo by Melissa Dombo, Creative Projects Manager @ Karl Strauss

MCWEY

SDBG EXECUTIVE ADMINISTRATOR Can you tell us about your role with the Brewers Guild? As the Executive Administrator, I work very closely with our Executive Officers and Board of Directors to ensure the San Diego Brewers Guild develops and initiates programs that support and foster our local craft beer community as a collective whole. We are working on more county-wide events, educational symposiums and increasing our promotional efforts on a more regional and national level. What is the Craft Coalition? The Craft Coalition is an Enthusiast Membership Program that we debuted at our Guild Festival in November 2013. The motivation behind this program was to create an opportunity to further promote our breweries to San Diego craft beer enthusiasts, whether they are here on vacation or call San Diego home. We want to encourage enthusiasts to travel to the breweries, experience the craft at its source, and we want them to keep going back for more through benefits at participating locations. Memberships are available for purchase ($25/year) on our website (sandiegobrewersguild.org) and at SDBG events. Does the Guild have any upcoming events? 2014 is going to be a busy year for us - and we’re nothing but excited! Our first event of the year is the Banker’s Hill 2nd Annual Art & Craft Beer Festival held at The Abbey on Friday, March 28. This is an extremely intimate and unique event that celebrates local craft beer and everything Banker’s Hill in one night. Another upcoming event is Craft Beer + Bites at SILO in Maker’s Quarter on Saturday, April 5. At this event we’re working alongside The Front Burner Foundation for a food and beer pairing in East Village. What’s the scoop on Guild Fest North? This Spring, we will be hosting the 3rd Annual Rhythm & Brews Music and Beer Festival presented by Harrah’s. On May 3, in the historic downtown Vista Village district, we will have over 40 breweries, nine musical acts featured on three separate stages, plus outstanding local food selections. Event details, pricing and ticket availability will be announced in early March on sdrhythmandbrews.com. Is the Guild already discussing SDBW 2014? Absolutely! This year’s SDBW will be November 7-16. Beer tourism is picking up momentum and we believe Beer Week

22 | March 2014

has played a vital role in that development. San Diego craft beer has caught the eye of beer lovers everywhere and Beer Week is our opportunity to showcase our top-notch beers in our own city. Where do you see the industry going in the next few years? Craft Beer Capital, USA. Craft beer is becoming synonymous with San Diego and sales are experiencing double-digit growth. As for the next few years, I expect San Diego breweries to continue producing top quality, cutting edge beers, thus solidifying our role as the heart of craft brewing. San Diegans have shown a passion for supporting quality, local products, especially great craft beer. Therefore, it is our industry’s responsibility to supply that, and we are honored to do so! Lastly, what can the general public do to help promote San Diego craft beer? Every craft beer drinker should simply ask for more San Diego craft beer. If they visit a restaurant or a bar in San Diego that doesn’t have local craft beer, they should talk to the waitstaff, the general manager, or the owner. Why don’t they have any local craft beer? Just posing this question is a terrific way to show that you care about our industry and our community. I encourage craft beer lovers to visit (and revisit) our brewery and allied pub members. Also, share your love for the craft through social media (#sdbeer), and bring people from out of town to your favorite brewery, restaurant or bar. Make sure those visiting our county leave knowing how vital craft beer is to this region. By drinking and sharing our local craft, you’ll discover that what’s being brewed here is truly is world-class — after all, that’s what being a beer lover in San Diego is all about.


BEER

& Yoga L

ocal yoga instructors Lynne Officer and Mia Sabatino recently began offering all-level, vinyasa flow yoga classes on weekends inside brewery tasting rooms. Their following is growing, and you can join too; the 10:30 - 11:45 a.m. session plus a pint or flight of tasters is $15, and no RSVP is needed. Visit hoppyyoga.com for more information, and don’t forget your yoga mat!

L-r: Lynne Officer and Mia Sabatino at Mission Brewery. Courtesy Hoppy Yoga

MARCH SESSIONS Sunday, 3/2: Green Flash Saturday, 3/8: Modern Times Beer Sunday, 3/9: Green Flash Sunday, 3/16: Green Flash & Saint Archer Sunday, 3/23: Green Flash Sunday, 3/30: Green Flash & Mission Brewery

BEST BEER AFTER A SESSION: Lynne says: “I’d say a double IPA is the best way to keep that feeling from Savasana going. The more hops and ABV the better.” Mia says: “I like the experience of a sour – rare, but so much fun! That said, you’ll usually find me sipping an IPA.” WestCoasterSD.com | 23


THE CARBOY CHRONICLES

SUDS SORORITY New local homebrew club for women BY RYAN RESCHAN

M

ost homebrew clubs are dominated by male members, but a new female club has emerged under the umbrella of San Diego’s largest homebrew club, Quality Ale and Fermentation Fraternity (QUAFF), and it’s called San Diego Suds Sorority (SDSS). Founded in 2013 by QUAFF member Juli Goldenberg, SDSS is the place for women homebrewers around the county to meet up and brew. Citing other clubs like the Barley’s Angels in Los Angeles and the Hop Bombshells in Salt Lake City for inspiration, Goldenberg wanted to create a social network of female homebrewers in San Diego without having to start a brand new club.   Goldenberg first witnessed homebrewing in college, when some of her housemates were into the hobby (one of them, Frank Golbeck, has gone on to start Golden Coast Mead here in San Diego). While she didn’t brew on her own in the co-op, Goldenberg eventually tried out the process with a kit from her local homebrew shop in the Bay Area. She made extract and partial mash brews for four years until switching over to all-grain batches.   Like Goldenberg, Suds Sorority member Peggy Gartin’s first experience with homebrewing came thanks to a friend; QUAFF member Dante Lanznaster showed her

Juli Goldenberg, SDSS founder, brews up another batch. Courtesy photo

Lowrie fell in love with heather flowers, a traditional ingredient that was often a component of gruit, an herb mixture used for bittering and flavoring beer before the use of hops. She continues to look into old recipes found in books and poetry.

WestCoasterSD.com | 25


the process when creating a clone of Port Brewing’s La Cruda Porter, a re-brewing of a Great American Beer Festival gold medal-winning beer from the early days of San Diego’s craft beer scene. “I was really intimidated when I realized we’d be doing an all-grain brew, as I’d read that was harder than extract,” said Gartin. “It went off without a hitch though. Well, we did have a stuck mash, but we got around that. After that I thought, ‘I can brew anything.’” Learning the brewing process made her realize that it’s very similar to cooking, something she already knew well. Now, by either changing an ingredient or adding a new component to the beer, she has been able to create beers to her desired flavor profile. Her latest creation with Lanznaster will be entered in a competition this month.

At their February meeting, the club discussed offflavors in beer: where they come from, how to avoid them, and when they are acceptable in a style. “I enjoyed the intimate meeting where I felt comfortable asking questions and discussing beer with the other ladies,” said McKean.

Diane Lowrie enjoys using traditional ingredients in her brews. Courtesy photo

26 | March 2014

  Another SDSS member, Diane Lowrie, is part Native American and grew up canning foods, sewing, and using herbs for cooking and healing. Early in her life, her grandmother would make a slightlyfermented tea using goat’s milk, and that got her thinking about the science and art inside the beverage. When Lowrie started brewing, a copy of Stephan Buhner’s Sa-


SDSS member Peggy Gartin adding hops to her homebrew

cred and Herbal Healing Beers: The Secrets of Ancient Fermentation named several herbs with which she was already familiar. “I liked the idea that making beer and mead could echo some of the traditions I grew up with, and I could make something ‘ancient,’” she said. Lowrie fell in love with heather flowers, a traditional ingredient that was often a component of gruit, an herb mixture used for bittering and flavoring beer before the use of hops. She continues to look into old recipes found in books and poetry.   Others have taken different paths to homebrewing and SDSS. In 2011, Jessica McKean entered a contest and won the prize of a homebrew starter kit from TapHunter, and she hasn’t looked back. A regular at O’Brien’s Pub, she and her husband Dave had a great result with their first all-grain batch. “I was shocked that we could really do this in our own home,” said McKean. “Of course, the starter kit wasn’t enough and we immediately upgraded most of the equipment after the second batch.” McKean likes to come up with interesting recipes and relies on Dave to help her execute the brewing process. “While I love QUAFF, it is nice to just have a group of women encouraging each other, sharing their secrets, and bringing a slew of different bits of expertise to the table.”   At their February meeting, the club discussed off-flavors in beer: where they come from, how to avoid them, and when they are acceptable in a style. “I enjoyed the intimate meeting where I felt comfortable asking questions and discussing beer with the other ladies,” said McKean.   Whether you are curious about learning how to brew, or you’re already an experienced hobbyist, Suds Sorority is a great option for women to share brewing information. “I’m hoping to connect women homebrewers around San Diego, and to encourage and enable women that are interested in brewing to start up,” said founder Juli Goldenberg. “I’d like to see us grow in number and collaborate with other women’s beer-related groups and clubs in the area.”   The club currently meets every second Monday at White Labs in Miramar at 6:30 p.m. For more information, visit San Diego Suds Sorority on Facebook (facebook.com/sdsudssorority) or follow @sdsudssorority on Twitter.


Pizza Port founder Gina Marsaglia (right) with Donna head of construction at the new Bressi Ranch location

CRAFTING SAN DIEGO: A Winning Workforce BY VINCE VASQUEZ (This op-ed is part a series of essays on ideas to transform San Diego into the #1 craft beer market & tourist destination in America.)   W here does San Diego’s craft beer workforce stand compared to other brewing regions in America? According to a new report, we’re at the front of the pack.   The National University System Institute for Policy Research (NUSIPR), a local economic think tank, published a report in February 2014 that gave a closer look at the men and women working at San Diego breweries and brewpubs. Using workforce data from public and proprietary sources, NUSIPR evaluated various workforce related topics, and compared San Diego to other craft beer regions in the U.S. The following are highlights from their research.

28 | March 2014

GROWTH   San Diego’s craft brewing industry has grown significantly since 2011. Over the last two years, there has been a 40% increase in the number of craft brewing jobs in San Diego County, from 1,630 workers in 2011 to 2,279 in 2013. Most of this growth occurred in 2013 when a handful of large brewers – Stone, Karl Strauss, Ballast Point, and Pizza Port – added hundreds of jobs while opening new brewpubs and breweries with adjoining restaurants. Most brewing regions have experienced similar growth patterns in recent years.   Based on public records, the number of breweries and brewpubs in the county has more than doubled. Total annual sales have

also grown from $680.9 million in 2011 to $781.5 million in 2013. As many of the new breweries are still in their infancy, and have only started limited beer production, NUSIPR anticipates total industry sales to substantially rise in the next three years. CRAFT BEER CLUSTER   The craft beer industry is more than breweries and brewpubs. Unlike other brewing regions, San Diego is host to four key business sectors that participate in the early stages of product development and manufacturing: hop farms, yeast manufacturing, home brewing supply stores, and brewery system design. This industry cluster has contributed to the production of local craft


beer though collaboration and knowledge transfer with local brewers. Overall, these businesses employ more than 145 workers and generate $56.6 million in annual sales, and help keep more dollars from beer sales in the local economy. (These employment and sales figures are separate from the totals of brewery and brewpubs previously mentioned.) BENEFITS AND WAGES   Through interviews and Internet research, NUSIPR found that many breweries and brewpubs offer a range of basic employee benefits, including medical, dental, vision, life insurance, and paid holidays. At least nine local brewers and brewpubs also provide 401(k) plans, with a total of 926 active participants. Common fringe benefits include employee discounts on food, beer and merchandise.   Regional brewery wages are among the highest in the nation. Wages in the craft brewing industry in San Diego ($38,598 average) are higher than competitors such as Portland ($27,962), Denver ($31,478), and Asheville ($23,106). Even factoring in a higher cost of living, San Diego still provided higher levels of compensation. Overall, however, brewery and brewpub workers make less than average wages for the region. The mean wages of San Diego workers are $24.69 an hour, or $51,371 annually. SKILLS AND TRAINING   NUSIPR rated San Diego’s workforce training and education programs as “toptier.” In comparison to other craft beer regions, San Diego provides more rigorous continuing education programs for industry professionals and those seeking to enter the craft beer market.   San Diego State University – College of Extended Studies (SDSU) and the University of California San Diego Extension (UCSD) both established craft beer certificate programs in 2013 with strong support from local brewers. While SDSU’s program focuses on the hospitality industry, front of the house management, marketing and beer styles, UCSD’s program focuses on the actual brewing process, with a curriculum that includes science classes and a three-month brewery internship. Course loads at both schools are higher, and programs take more time to complete than any other continuing education certificate program found in another craft beer region.

  San Diego is also home to a large number of trained, professional craft beer stewards. Founded in 2008, the Cicerone Certification Program was established to replicate what sommelier training provides the wine industry – trained, educated servers that are knowledgeable of an artisanal food product. Among U.S. cities, San Diego (580) has the second largest number of Cicerone certificate holders in the country, second to only Chicago (1,160), which is where the program began in 2008. Of those certificate holders which publicly list their employer, less than half (39%) work at a local brewery or brewpub. Common employers included bars, restaurants, hotels, major tourist attractions, and grocery stores. Countywide, there are 849 Cicerone certificate holders, 251 (30%) of whom are women, including four Certified Cicerones; the rest are Certified Beer Servers. CONCLUSION   San Diego has a large pool of skilled industry workers, which are important to maintaining high quality brewing standards. New breweries also stand to gain, as they require experienced, knowledge-

able workers on day one. Regional industry wages are comparatively high, and opportunities for continuing education are excellent. All of these factors suggest San Diego is in a good position to recruit and retain skilled, experienced industry workers for the foreseeable future.   In the long term, more partnerships with the tourism and hospitality sectors will be required in order to sustain growth and industry development. As NUSIPR noted, each year more than 32 million people visit San Diego, spending billions of dollars in restaurants, hotels, bars, and tourist destinations. There is an untapped opportunity to educate visitors about local craft beer products as well as expand and enhance San Diego’s tourist brand. Working together, the hospitality industry and local brewers can build greater global awareness of San Diego craft beer, which supports not only the industry workforce, but the local economy as well.   Vince Vasquez is the Senior Policy Analyst at the National University System Institute for Policy Research, an economic think-tank based in San Diego.

Jennifer Morgan and Carole Busby from Culture Brewing Co. are two of the county’s many brewery employees brought in since 2011, the last focus of an NUSIPR study

WestCoasterSD.com | 29


PLATES & PINTS

ALL THAT...

and She Can Brew San Diego Top Chef shares passion for craft beer, cooking and homebrewing BY BRANDON HERNÁNDEZ

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icture it, a big name head chef sweating over a steaming pot in the back of a restaurant. It’s an image likely conjured by just about anyone who’s ever contemplated what life is like in a professional kitchen. The majority of such wonderers probably envision a male in that lead gastronome role, but that’s not the case with this month’s spotlighted culinarian— London-trained, Michelin-starred eaterytested Amanda Baumgarten, executive chef and partner at North Park’s new and booming Waypoint Public. And were one to drill down beyond the pot-stirrer and into the heavy metal receptacle, they wouldn’t see a simmering stock or slowly reducing sauce. Instead, they just might find several gallons of wort boiling away, wafting out scents of bready cereal and spicy hops to intermingle with the equally pleasant aromas of slow-braised meats and other delectable edibles on her gastropub’s eclectic menu. Though most locals know Baumgarten for her cheffing chops as a result of her vy-

ing for supremacy during season seven of Bravo TV’s reality competition show, Top Chef, and subsequent work helming Herringbone restaurant in La Jolla and, now, Waypoint Public, there’s even more to this epicurean than her impressive résumé and formidable cooking skills. On top of her kitchen prowess, Baumgarten is also an avid homebrewer. Though, to be fair, her fermentation forays haven’t taken place in a traditional domicile setting. The chef prefers to create in a similarly natural habitat. “I’ve always brewed in restaurant kitchens. I find the close proximity to an industrial ice machine a great help,” says Baumgarten, who sees brewing as a natural extension of her culinary interest. “I love that beer is such a blank canvas. The possibilities are endless when it comes to developing nuances in flavor and texture. Walking into a homebrew store is exactly like walking into an art studio. The combination of grains, yeasts and hops are endless…and then you get into secondary fermentation flavoring agents.” Clearly, Baumgarten is no novice. Her

Amanda at the helm. Photo by Tyler Graham (leadsandgrievances.com)

love affair with beer is no fling. She’s deeply invested. When it comes to styles, she exhibits a bent toward riffs on classic European brews. She’s gone as far as attempting to mimic the mineral content of Bavarian water for a particular beer recipe. “I have this really nerdy side to me, so I get really into the chemical process.” Like most beer enthusiasts, the science came second for Baumgarten. What first sent her down the sudsy rabbit hole was an appreciation for consuming the beverage. That love of ales and lagers manifests itself in many ways, from her brewing to bringing her talents to her current stomping grounds. The chef realizes that, while many diners readily understand how well wine and food go together, beer-and-food as a pairable medium is still largely undiscovered and uncharted territory in the culinary world. Understanding the nearly limitless nature of the two, she was excited to further the beer-and-food movement via Waypoint

WestCoasterSD.com | 31


Public. Her vehicle for syncing suds is what she refers to as “craveable, unpretentious and, most importantly, yummy” cuisine. “The only thing I strive to do with my food is make people happy. Waypoint Public is a ‘chef-driven’ restaurant, but I really try not to make it about me. A restaurant should have a relationship with its public, and that’s something that I continuously try to foster.” So far, dishes like an indulgently meaty cassoulet, mussels and pork belly in a sherry and tomato broth, hearty veal osso bucco and lesser seen offerings (in San Diego, at least) like fried green tomatoes, stuffed pig’s trotters and housemade blood sausage, have served as able and addictive laurel branches to North Park residents and visitors alike. Waypoint Public is typically filled to capacity with a positive energy that mirrors Baumgarten’s individual vivacity. And every dish on her menu comes with recommended pairings from an impressive and deep list of draft and bottle offerings. “I’d like to see Waypoint Public as the premier location for food and beer pairing in the city,” says Baumgarten. It’s a lofty goal considering the number of quality craft beer eateries in San Diego, but her understanding of beer and food, coupled with the immense body of beery knowledge possessed by her Waypoint Public beverage directing counterpart, Brian Jensen of Bottlecraft fame, makes that aspiration seem feasible. Not surprisingly, Baumgarten’s grasp of craft beer in the culinary sense extends to its use as a cooking ingredient. The main message she communicates when asked about that topic is one of caution. “Beer can be very difficult to cook with. It’s not like wine. When wine reduces down, it lends acidity to a sauce, but beer can become quite bitter when it reduces. So, you need to be careful to choose the right beers,” she warns. “I find Belgian dubbels and milk stouts to be ideal because they lend texture and sweetness to a sauce.” More evidence of Baumgarten’s knowhow is provided in the recipes accompanying this article. She has gifted West Coaster readers with a trio of dishes from Waypoint Public’s menu. All of them are built to be paired with another recipe she’s providing, a script for one of her all-time favorite personal homebrews, a Belgian-style saison infused with apricots, chili de arbol, juniper, fresh savory and vanilla beans. Designed to celebrate what Baumgarten describes as natural partners in apricots and juniper berries, it brings citrus, herbaceous and spice notes to this traditional farmhouse ale. For those waiting for the ideal time to check out this chefslash-brewer’s food in the flesh, Waypoint Public will team with San Marcos’ The Lost Abbey for the venue’s first ever beer-pairing dinner on March 12. Director of Brewery Operations Tomme Arthur is digging deep into the cellar for rarities including Veritas Ales 004 and 009, Tracks 4 and 5 from The Lost Abbey Box Set, Duck Duck Gooze and the 2008 vintage of The Angel’s Share. Dishes on the night’s docket include roasted sturgeon with duck rilette and sweet potato, coffeerubbed rack of lamb in spiced jus, and a hot Roquefort soufflé with shaved apples and honeycomb. Baumgarten is looking forward to the privilege of pairing her food with those gems. Given the sound of that menu, the feeling of privilege will extend to the lucky attendees in the dining room.

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From top: Oyster Po’ Boy Taco, Mussels & Smoked Bacon, Brown Butter Pear Cobbler at Waypoint Public. Photos by Tyler Graham (leadsandgrievances.com)


Apricots & Arbol: A Study in Saison Yield: 5 gallons Target OG: 1.052 5 pounds two-row Belgian pilsner, milled 4 pounds German Vienna, milled 1 pound wheat 1½ ounces UK Kent Goldings hop pellets ½ ounce US Willamette hop pellets Belgian saison yeast 3 cups dried apricots

Oyster Po’ Boy Tacos Yield: 12 servings 2 cups juniper berries 9 dried chili de arbol pods 2 vanilla pods 2 ounces fresh savory (or oregano, to substitute) ¼ ounce US Kent Goldings whole leaf hops ½ ounce US Williamette whole leaf hops 5.32 ounces Turbinado sugar

salt and freshly ground pepper to taste 2 cups all-purpose flour 2½ cups mayonnaise 2 tsp garlic, minced 2 Tbsp olive oil, plus additional oil for frying 10 tomatillos, husked and chopped 1 cup onion, chopped 48 French fries, medium-cut 24 4-inch small flour tortillas

Place the buttermilk in a shallow dish. Place the oysters in the buttermilk and let marinate for at least 1 hour.

Start your yeast the night before. Warm 5 gallons of strike water to 156° F. Add grains and heat to 145° F. Let rest for 10 minutes, then heat to 148° F and let rest for 90 minutes. While resting, heat sparge water to 170° F. After resting is complete, heat mash to 170° F. Sparge continuously and collect wort in boil kettle. Bring the wort to a boil and, as the boil begins, add 1 ounce of UK Kent Goldings hop pellets. Boil for 60 minutes. After 45 minutes, add the remaining UK Kent Goldings hop pellets and the US Willamette hop pellets. When the boil is complete, cool your wort. Transfer the cooled wort to primary fermentation vessel, aerate and pitch yeast. Ferment at 70° to 75° F. When the lovely cloud of fermentation drops to the bottom (7 to 12 days), rack to secondary and add the remaiing ingredients. Allow to ferment for 5 days. Add 5.32 ounces of Turbinado sugar to a bottling bucket and cover with a double layer of cheese cloth before siphoning. Be careful not to get the gunk at the bottom. Sanitize your bottles, caps and other equipment. Thoroughly mix your beer and sugar mixture and bottle. Store beer at cellar temperature for a minimum of 2 weeks before serving.

Mussels & Smoked Bacon

In a large mixing bowl, combine the cabbage, apple, jicama and 4 of the jalapeños. Add ¾ cup of the lime juice, season with salt and let rest, refrigerated, for at least 1 hour. After removing the mixture from the refrigerator, drain any liquid that has accumulated at the bottom of the bowl. Combine the mayonnaise and garlic and set aside. Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the tomatillos, onion and remaining jalapeño, and cook until nicely charred, about 5 minutes. Remove from heat and transfer the mixture to the bowl of a blender. Add cilantro and the remaining lime juice, season with salt and blend the mixture until all of the ingredients are completely incorporated. Transfer to a bowl and let cool to room temperature. Preheat an electric fryer or a Dutch oven filled a third of the way with canola oil to 350° F. Place the flour in a separate shallow dish, and season with salt and pepper. Transfer the oysters from the buttermilk to the flour and coat each completely. Drop the oysters into the fryer in batches and fry until golden brown and crispy, about 2 minutes. To serve, warm the tortillas in a pan or an oven set to low heat. Once warm, spread a small amount of garlic mayonnaise on one side of each tortilla. Place two French fries, evenly spaced, in the center of each tortilla and balance a fried oyster in between the fries. Top with slaw and salsa verde and serve 2 tacos to a plate.

Brown Butter Pear Cobbler

Yield: 1 large serving 2 Tbsp olive oil ¼ lbs bacon, chopped 1 tsp garlic, minced 1 tsp shallot, minced ½ cup sherry 1 cup tomatoes, crushed 1 lbs mussels, cleaned

2 cups buttermilk 24 oysters, shucked 1 head, Napa cabbage, shaved 3 Granny Smith apples, stemmed, peeled, cored and julienned 1 jicama, peeled and julienned 5 jalapeño peppers, stemmed, seeded and julienned 1 cup freshly squeezed lime juice

½ bunch kale, roughly chopped 2 Tbsp unsalted butter salt and freshly ground pepper to taste crusty bread, sliced lemon wedge

Heat the oil in a large sauté pan over medium heat. Add the bacon and render until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and transfer to a plate lined with paper towels to drain. Add the garlic and shallot and cook, stirring, for 1 minute. Add the sherry and bring to a boil. Cook until the sherry has reduced by 50%. Add the tomatoes and bring to a boil. Add the mussels and cover the pan with a lid. Cook until the mussels all open, discarding any that remain completely closed. Stir in the kale, butter and bacon, and season with salt and pepper. Transfer to a large bowl. Serve with bread and garnish with a lemon wedge.

— Apricots & Arbol, Oyster Po’ Boy Tacos and Mussels & Smoked Bacon recipes courtesy Amanda Baumgarten, Executive Chef / Partner, Waypoint Public; Brown Butter Pear Cobbler recipe courtesy Jennifer Reinhart, Pastry Chef, Waypoint Public

Yield: 8 to 10 servings 3 sticks unsalted butter 2 pounds Bosc or Bartlett pears (about 7 or 8), peeled and cut into ½-inch pieces 2½ cups plus 2 Tbsp all-purpose flour 2 tsp ginger, ground 1 tsp five-spice powder

1½ cups granulated sugar ½ cup light brown sugar 1 Tbsp baking powder 2 tsp salt 2 cups buttermilk ice cream (your preference)

Melt the butter in a saucepan over medium heat. Continue to cook until the butter solids begin to turn brown and the butter takes on a nutty aroma. Transfer the brown butter into a heat-proof container and allow to cool. Set aside. Preheat oven to 350° F. Heat 3 tablespoons of the brown butter in a sauté pan over medium-high heat. Add the pears and cook, stirring, until softened, 5 to 8 minutes depending on the ripeness of the pear. Place 2 tablespoons of flour, the ginger and five-spice powder in a large bowl. Transfer the pears to the bowl, toss and set aside. Whisk the remaining flower, sugars, baking powder and salt in a medium-sized bowl. Add the buttermilk and 1 cup of melted brown butter, and whisk until all of the ingredients are completely incorporated. Transfer 2/3 of the batter into a buttered 2-quart casserole dish and spread it evenly. Scatter the cooked pears into the dish and dollop the remaining batter on top of the pears. Place in the oven and bake until golden brown and cooked in the center, 30 to 35 minutes, rotating once, halfway through the process. Remove from oven and use a knife to cut the cobbler into equal-sized portions. Serve warm with a scoop of ice cream.

WestCoasterSD.com | 33


THE DOCTOR’S OFFICE

BEER SCHOOL Giana Rodriguez and SDSU’s craft beer program BY GONZALO J. QUINTERO, ED.D.

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s the number of craft breweries in San Diego has increased, so too has the number of businesses and jobs indirectly connected to the industry, thereby extending the reach and prestige of the culture (you can read more on the specifics from Vince Vasquez on pages 28 and 29).   One of the emerging leaders in this beer society is Giana Rodriguez, Program Director at San Diego State University’s (SDSU) College Of Extended Studies (CES). Of the many hats that Rodriguez wears, one of the most demanding is that of the Director of the Professional Certificate in the Business of Craft Beer. Founded in 2013, CES put together the certificate program to foster an overall appreciation of craft beer through interactive, hands-on learning. The program provides a well-rounded experience of craft beer through the exploration of its past and present history, current trends, and what the future holds for this booming industry.   We recently had an opportunity to speak to Rodriguez about how her life’s path led to the creation of one of the most sought-out continuing education programs at the university.

Giana Rodriguez pours beer for students during a class in February

What’s in store for the future of the Business of Craft Beer? In the immediate future, upcoming courses include “Marketing Craft Beer” instructed by Gonzalo Quintero, Ed.D,* “Beer Styles” in-

WestCoasterSD.com | 35


Rodriguez with “Dr.” Bill Sysak in the “Exploring Craft Beer” class

structed by Scot Blair of Monkey Paw, Hamilton’s and Small Bar fame, “Brewery Start Up” instructed by Matt Johnson of Helm’s Brewing Company, and “Craft Beer Law” instructed by Candace Moon Esq. and Claudia Faulk of Vista’s Aztec Brewing Company. Also, “Dr.” Bill Sysak of Stone Brewing Co. will begin “Beer and Food Pairing” in addition to the “Exploring Craft Beer” course he already teaches. “Later this year “Front of the House Management” will be instructed by Green Flash Brewing Company’s Justin Evelyn and Dave Adams.   We’re also developing community partnerships with local governments. Without giving too much away, students in our program, and throughout SDSU, will be helping local city governments learn how craft beer can fit into their communities.   Overall, enrollments are going strong, and I see the program growing alongside the industry, moving and shifting to meet the needs of the community.

36 | March 2014

At the recent craft beer economic summit Greg Koch from Stone Brewing Co. challenged the audience to continue the work that the Cicerone program has started with something San Diego-specific. You, on behalf of SDSU, accepted the challenge. How do you foresee meeting it? SDSU has already had a great impact on the number of certificate holders that San Diego has recorded, and for our program we are looking to create a course that is San Diego-centric in terms of history and beer styles, for instance. This will take a lot of support from our expert advisors and the community. We need a strong base in order to have a certificate that holds weight, and this may lead itself to an official collaboration with the Cicerone Certification Program in the future. What is your professional background? I’ve always been involved with educational program planning in many different capacities. I was an educational therapist for students with learning disabilities, an English language teacher abroad for three years –

one year in Spain and two in Poland – and Director of Academic Affairs at College Track, a non-profit college access program. Where are you from? I’m from West Covina, California in L.A. County, basically the suburbs of L.A by the San Gabriel Mountains. What’s there to say about West Covina? It’s chill. Where did you go to university? School is what originally brought me to San Diego. I earned a BA in Literatures of the World at UCSD in 2001 and an MA in International Education at the University of San Francisco after that. I returned to San Diego about a decade later. Where did your passion for education come from? I’ve been passionate about education since high school. I was a retreat leader and a mentor for different social groups. Throughout college I dabbled in various social groups. When I started college I thought I was going to be a doctor, but I soon realized that


my strengths did not lie in science and math. As I got into literature I soon realized that I had a passion for using it as a resource; cross-cultural communication through literature enabled me to educate and break barriers by helping underserved communities. I learned about the histories and experiences of others and how they’re applied to life. Prior to the creation of the Business of Craft Beer, what other continuing education programs have you directed at SDSU? My current programs are the Business of Wine, Meeting and Event Planning, Digital and Social Media, Marketing and Media, and I collaborate with campus as the CES administrator for the Masters of Public Administration Online and the Masters of Hospitality and Tourism Management Online. I’ve inherited most of these programs, all of which have a strong base, so it’s my job to maintain relationships and provide support.

Instructor Scot Blair discusses sour ales with students

How do you balance family and professional needs? I have been married for six years. Our baby, Willow, is just over one year old! I must say I am a really good planner. I planned the program while pregnant, leading up to delivery, and during my maternity leave. I made sure to do all of my research, coordinate the advisors, set aside a solid timeline to have the program launch

on time and properly during all of these life events. I feel that it is always important to balance my professional and personal life. I always make sure to remember that quality is key. Quality in life requires balance, and this leads to quality of life in all aspects. *Disclosure: West Coaster columnist Dr. Gonzalo J. Quintero is an instructor in SDSU’s College of Extended Studies Professional Certificate in the Business of Craft Beer program.


INTO THE BREW

THE CURIOUS EVOLUTION OF “INDIA PALE ALE” BY SAM TIERNEY

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anguage is in a constant state of flux. Words are created and forgotten as the inevitable march of time tramples those that lose their necessity, while simultaneously constructing new combinations of sounds that cater to modern life. Even words that persist in physical form invariably drift in meaning. Pull back your perspective enough, and change is the only true constant. Such is the reality of the way we communicate about everything, including beer. Even a beer style that has persisted in name for centuries, like mild ale, has meant many different things over its lifespan. Mild ale has been dark, pale, hoppy, malty, strong, and weak. Pick a combination of those and there was a beer like it called mild ale at some point in time. India pale ale has likewise had a large spectrum of meaning since the first usage of the term almost two centuries ago. From a very pale, dry, hoppy beer aged for long periods in barrels before consumption, to a session-strength ale not unlike any common bitter in the UK, India pale ale has persisted. In the United States, India pale ale has taken hold as one of the most popular and captivating styles of beer. And why wouldn’t it? Americans love hops, and hop growers continue to feed that desire with more and more new varieties of hops showcasing all manners of intriguing and exotic fruity aromas. India pale ale has become a celebration of hops from start to finish, especially in our familiar local examples, where malt is often treated like a blank canvas, adding little more than a surface on which to paint in the dynamic colors and shapes that modern hops allow. Yet while some words or terms fade

38 | March 2014

away or lose their meaning because they are no longer useful or relevant, India pale ale has fallen victim to its own success. Our appetite for hops has grown so insatiable that brewers have struggled with the loss in popularity of other beer styles. The solution, it seems, is to turn those less popular styles into India pale ales. But first you have to shorten “India pale ale” to “IPA,” lest we are reminded that this is supposed to be a pale ale we are drinking. The term IPA is

Coming March 3 to shelves near you. Photo courtesy Stone Brewing Co.

catchy, takes up little precious space on a tap handle or chalkboard, and is currently used to denote a hoppy beer that could be almost anything after that initial criteria has been met. White IPA, brown IPA, red IPA, Belgian IPA, wheat IPA, and the infamous black IPA all combine the hop levels of an American India pale ale with another style of beer. I sometimes wonder when every beer style will be called some derivative of IPA. Session IPA seems to be picking up steam right now, with two big local breweries, Stone and Pizza Port, releasing Go To IPA and Ponto respectively. Rough Draft’s

Weekday IPA is another; although it doesn’t use the word “session,” its 4.8% ABV content, as well as the name, imply an easy drinker. The popularity of predecessors in the style, like Ballast Point Even Keel (coming soon in cans), Lagunitas Day Time (a “fractional IPA”), and Alpha Session by Drake’s is also on the rise. These beers deliver IPA-level hop aroma and flavor with sub-5% alcohol levels and a typically scaled-back bitterness that avoids overpowering the lighter body and malt profile. In a way, session IPAs are the logical conclusion to the vague, transient usage of “IPA” over the last few years. Mating what are now the two most popular beer styles in the country, light beer and IPA, session IPAs simply deliver what many drinkers want: low calories, drinkability, and hops. Session IPA also has a very good claim to the term, as low-alcohol India pale ales have been brewed continuously in the UK since the early 20th century. It has only been the more modern, American usage of the name that has led to the belief that India pale ales should be higher in alcohol than a normal pale ale. During the style’s original surge in popularity in the 19th century, it was only differentiated from other pale ales by longer aging times and higher hop levels. If session IPA sticks around as a popular style (and I’m betting that it will), we will likely see the “India” modifier shift back toward being an indicator of an emphasis on hops, and less as an indicator of alcohol content. Into the Brew is sponsored by The High Dive in Bay Park


CRAFT BEER DIRECTORY & MAP 17. Tin Can Alehouse 1863 5th Ave. | 619.955.8525 www.TheTinCan1.Wordpress.com

DOWNTOWN

BEER BARS & RESTAURANTS

5. Coin Op Game Room 3926 30th St. | 619.255.8523 www.CoinOpSD.com 6. Counterpoint 830 25th St. | 619.564.6722 www.CounterpointSD.com 7. Cueva Bar 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 8. DiMille’s Italian Restaurant 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 9. Farm House Cafe 2121 Adams Ave. | 619.269.9662 www.FarmHouseCafeSD.com 10. Hamilton’s Tavern 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com 11. Live Wire Bar 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 12. Nate’s Garden Grill 3120 Euclid Ave. | 619.546.7700 13. Polite Provisions 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 14. Ritual Tavern 4095 30th St. | 619.283.1618 www.RitualTavern.com 15. Sea Rocket Bistro 3382 30th St. | 619.255.7049 www.SeaRocketBistro.com 16. Small Bar 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 17. Station Tavern 2204 Fern St. | 619.255.0657 www.StationTavern.com

BOTTLE SHOPS

1. 98 Bottles 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. Bare Back Grill 624 E St. | 619.237.9990 www.BareBackGrill.com 3. Barleymash 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. Bub’s @ The Ball Park 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. Craft & Commerce 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 6. Downtown Johnny Brown’s 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 7. Knotty Barrel 844 Market St. | 619.269.7156 www.KnottyBarrel.com 8. Neighborhood 777 G St. | 619.446.0002 www.NeighborhoodSD.com 9. Ogawashi 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 10. Quality Social 789 6th Ave. | 619.501.7675 QualitySocial.comm 11. Queenstown Public House 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 12. Searsucker 611 5th Ave. | 619.233.7327 www.Searsucker.com 13. The Field Irish Pub & Restaurant 544 5th Ave. | 619.232.9840 www.TheField.com 14. The Hopping Pig 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 15. The Local 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 16. The Tipsy Crow 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com

1. Bacchus Wine Bar & Market 647 G Street | 619.236.0005 www.BacchusWineMarket.com 2. Best Damn Beer Shop (@ Super Jr Market) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 3. Bottlecraft 2161 India St. | 619.487.9493 www.BottlecraftBeer.com

BREW PUBS 1. Ballast Point Little Italy 2215 India St. | www.BallastPoint.com 2. Karl Strauss Brewing Co. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 3. Monkey Paw Pub & Brewery 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 4. The Beer Company 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

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

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

B

UPTOWN

1. Alchemy San Diego 1503 30th St. | 619.255.0616 www.AlchemySanDiego.com 2. Belching Beaver North Park 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 3. Bourbon Street Bar & Grill 4612 Park Blvd. | 619.291.0173 www.BourbonStreetSD.com 4. Carnita’s Snack Shack 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com

BOTTLE SHOPS

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

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LITTLE ITALY

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BREWERIES 1. Mike Hess Brewing (North Park) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 2. Poor House Brewing Company 4494 30th St. www.PoorHouseBrew.com 3. Thorn St. Brewery 3176 Thorn St. www.ThornStreetBrew.com

1. Bine & Vine 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com 2. Bottlecraft 3007 University Ave. www.BottleCraftBeer.com 3. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551

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

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4. Clem’s Bottle House 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. Kwik Stop Liquor & Market 3028 Upas St. | 619.296.8447 6. Mazara Trattoria 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. Pacific Liquor 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. Henry’s Market 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 9. Stone Company Store - South Park 2215 30th St. 3 | 619.501.3342 www.StoneBrew.com/Visit

BEER BARS & RESTAURANTS

16 3

1

18. The Haven Pizzeria 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 19. The Rose Wine Pub 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 20. The South Park Abbey 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 21. Tiger!Tiger! Tavern 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 22. Toronado San Diego 4026 30th St. | 619.282.0456 www.ToronadoSD.com 23. True North Tavern 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com 24. URBN Coal Fired Pizza 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 25. Urban Solace 3823 30th St. | 619.295.6464 www.UrbanSolace.net 26. Waypoint Public 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

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= NEW LOCATION

Market St


CRAFT BEER DIRECTORY & MAP

C

LA JOLLA

BEER BARS & RESTAURANTS 1. Eureka! 4545 La Jolla Village Dr. Ste E-25 858.546.8858 | www.EurekaBurger.com 2. Home Plate Sports Cafe 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. La Jolla Strip Club 4282 Esplanade Ct. | 858.450.1400 www.CohnRestaurants.com 4. La Valencia Hotel 1132 Prospect St. | 858.454.0771 www.LaValencia.com 5. Porters Pub 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 6. Public House 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 7. The Grill at Torrey Pines 11480 N Torrey Pines Rd. | 858.777.6645 www.LodgeTorreyPines.com 8. The Shores Restaurant 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

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

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

BREWERIES 1. Karl Strauss Brewing Co. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com 2. La Jolla Brewing Company 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.com 3. New English Brewing Co. 11545 Sorrento Valley Rd. 305 & 306

619.857.8023 | www.NewEnglishBrewing.com

D

PACIFIC BEACH MISSION BEACH BEER BARS & RESTAURANTS

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

40 | March 2014

11. The Bar Key 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 12. Turquoise Cellars 5026 Cass St. | 858.412.5377 www.Facebook.com/TurquoiseCellars 13. Woodstock’s Pizza 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

BOTTLE SHOPS 1. Chip’s Liquor 1926 Garnet Ave. | 858.273.1536 2. Heidi’s Liquor & Deli 980 Turquoise St. | 858.488.7474

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

E

POINT LOMA OCEAN BEACH BEER BARS & RESTAURANTS 1. Fathom Bistro 1776 Shelter Island Dr. | 619.222.5835 www.FathomBistro.com 2. Gabardine 1005 Rosecrans St. | 619.398.9810 www.GabardineEats.com 3. Harbor Town Pub 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 4. Kecho’s Cafe 1774 Sunset Cliffs Blvd. | 619.225.9043 www.KechosCafe.com 5. Newport Pizza and Ale House 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 6. OB Kabob 4994 Newport Ave | 619.222.9700 www.OBKabob.com 7. OB Noodle House 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 8. Oggi’s Pizza and Brewing Co. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 9. Phils BBQ 3750 Sports Arena Blvd. | 619.226.6333 www.PhilsBBQ.net 10. Raglan Public House 1851 Bacon St. | 619.794.2304 11. Restaurant @ The Pearl Hotel 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. Sessions Public 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 13. Slater’s 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 14. Tender Greens 2400 Historic Decatur Rd. | 619.226.6254 www.TenderGreensFood.com 15. The Joint 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 16. Tom Ham’s Lighthouse 2150 Harbor Island Dr. | 619.291.9110 www.TomHamsLighthouse.com

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

= NEW LOCATION

BREW PUBS 1. Pizza Port Ocean Beach 1956 Bacon St. | 619.224.4700 www.PizzaPort.com 2. Stone Brewing World Bistro & Gardens (Liberty Station) 2816 Historic Decatur Rd. | 760.294.7899 www.StoneWorldBistro.com

WANT TO ADD YOUR LOCATION?

BREWERIES 1. Modern Times Beer 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.com

F

MISSION VALLEY CLAIREMONT BEER BARS & RESTAURANTS 1. Dan Diegos 2415 Morena Blvd | 619.276.2100 www.DanDiegos.com 2. La Gran Terraza 5998 Alcala Park | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 3. O’Brien’s Pub 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 4. Postcards Bistro @ The Handlery Hotel 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 5. Randy Jones All American Sports Grill 7510 Hazard Center Dr. 215 619.296.9600 | www.RJGrill.com 6. The High Dive 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

BOTTLE SHOPS 1. Del Mesa Foods & Liquor 6090 Friars Rd. | 619.299.1238 www.Facebook.com/DelMesaLiquor 2. Keg N Bottle 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 3. Mesa Liquor & Wine Co. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

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

BREWERIES 1. Ballast Point/Home Brew Mart 5401 Linda Vista Rd. 406 | 619.295.2337 www.HomeBrewMart.com 2. Benchmark Brewing Co. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. Coronado Brewing Co. (Knoxville) 1205 Knoxville www.CoronadoBrewingCompany.com 4. Groundswell Brewing Company 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 5. Helm’s Brewing Co. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 6. Societe Brewing Company 8262 Clairemont Mesa Blvd www.SocieteBrewing.com

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

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SORRENTO VALLEY MIRA MESA BEER BARS & RESTAURANTS

1. Best Pizza & Brew 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com 2. Bruski House Burgers & Beer 9844 Hibert St. Ste G10 | 858.530.2739 www.BruskiHouse.com

Send submissions to: directory@westcoastersd.com 3. Woody’s Burgers 7070 Miramar Rd. | 858.578.8000 www.Bangin-Burgers.com

BOTTLE SHOPS 1. Keg N Bottle 9430 Scranton Rd. | 858.458.4290 www.KegNBottle.com

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

2. Board & Brew 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. Dani P’s Cork & Tap 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. PCH Sports Bar & Grill 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 5. Tap That Tasting Room 3207 Roymar Rd. | 760.529.5953 www.TapThatKegNow.com 6. The Compass 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

BREWERIES

BOTTLE SHOPS

1. 2Kids Brewing Co. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. AleSmith Brewing Company 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 3. Ballast Point Brewing and Spirits 10051 Old Grove Rd. | 858.695.2739 www.BallastPoint.com 4. Green Flash Brewing Company 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 5. Intergalactic Brewing Company 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 6. Mike Hess Brewing (Miramar) 7955 Silverton Ave. Ste 1201 619.887.6453 | www.HessBrewing.com 7. Rough Draft Brewing Co. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 8. Saint Archer Brewing Co. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com 9. Wet ‘N Reckless Brewing Co. 10054 Mesa Ridge Ct. Suite 132 858.480.9381 | www.WetNReckless.com

1. Beer On The Wall 3310 Via De La Valle | 760.722.2337 www.BeerOnTheWall.com 2. Pizza Port Bottle Shop 573 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com/Locations/Bottle-Shop 3. Stone Company Store-Oceanside 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com 4. Texas Wine & Spirits 945 Carlsbad Village Dr. | 760.729.1836 www.TexasWineSpirits.com

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

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

H

NORTH COUNTY COASTAL BEER BARS & RESTAURANTS

1. 83 Degrees 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net

BREW PUBS

1. Breakwater Brewing Company 101 N Coast Hwy. Ste C140 | 760.433.6064 www.BreakwaterBrewingCompany.com 2. Karl Strauss Brewing Co. 5801 Armada Dr. | 760.431.2739 www.KarlStrauss.com 3. Pizza Port Carlsbad 571 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com

BREWERIES 1. Arcana Brewing Co. 5621 Palmer Way www.ArcanaBrewing.com 2. Legacy Brewing Company 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 3. Oceanside Ale Works 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 4. On-The-Tracks Brewery 5674 El Camino Real Suite G www.OTTBrew.com

HOME BREW SUPPLY 1. Hydrobrew 1319 S Coast Hwy. | 760.966.1885 www.HydroBrew.com


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CRAFT BEER DIRECTORY & MAP

I

EAST COUNTY

BEER BARS & RESTAURANTS 1. Eastbound Bar & Grill 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 2. Main Tap Tavern 518 E Main St. | 619.749.6333 www.MainTapTavern.com 3. Oggi’s Pizza and Brewing Co. 9828 Mission Gorge Rd. | 619.449.6441 www.Santee.Oggis.com 4. Press Box Sports Lounge 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com

BOTTLE SHOPS 1. B’s Kegs 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. Beverages 4 Less 9181 Mission Gorge Rd. | 619.448.3773 www.Beverages4LessInc.com 3. Helix Liquor 444 West Chase Ave. | 619.444.0226 4. Valley Farm Market 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com 5. Windy City Liquor 701 Broadway | 619.588.8404 www.WindyCityLiquor.com

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

BREWERIES 1. BNS Brewing & Distilling 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. Butcher’s Brewing 9962 Prospect Ave. | 619.334.2222 www.ButchersBrewing.com 3. Manzanita Brewing Company 10151 Prospect Ave. Ste D | 619.334.1757 www.ManzanitaBrewing.com

HOME BREW SUPPLY

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

J

NORTH COUNTY INLAND BEER BARS & RESTAURANTS 1. Churchill’s Pub and Grille 887 W San Marcos Blvd. | 760.471.8773 www.ChurchillsPub.us 2. Cool Hand Luke’s 110 Knoll Rd. | 760.752.3152 www.CoolHandLukes.com 3. Mike’s BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. Phils BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 5. Stone Brewing World Bistro & Gardens 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 6. Sublime Ale House 1020 W San Marcos Blvd. | 760.510.9220 www.SublimeAleHouse.com

BOTTLE SHOPS 1. Holiday Wine Cellar 302 W Mission Ave. | 760.745.1200 www.HolidayWineCellar.com 2. La Vista Liquor 993 S. Santa Fe Ave. | 760.758.8900 3. Vista Wine & Spirits 755 Shadowridge Dr. | 760.727.2017

2. Prohibition Brewing Co. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 3. San Marcos Brewery & Grill 1080 W San Marcos Blvd. | 760.471.0050 www.SanMarcosBrewery.com

BREWERIES 1. Aztec Brewing Company/7 Nations 2330 La Mirada Dr. Ste 300 | 760.598.7720 www.AztecBrewery.com 2. Barrel Harbor Brewing 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. Belching Beaver Brewery 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. Booze Brothers Brewery 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. Fallbrook Brewing Co. 136 N Main Ave. www.FallbrookBrewing.com 6. Indian Joe Brewing 2379 La Mirada Dr. | 760.295.3945 www.IndianJoeBrewing.com 7. Iron Fist Brewing Co. 1305 Hot Springs Wy. Ste 101 760.216.6500 | www.IronFistBrewing.com 8. Latitude 33 Brewing Company 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 9. Mother Earth Tap House 206 Main St | 760.599.4225 www.MotherEarthBrewCo.com 10. Offbeat Brewing Company 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 11. Port Brewing/The Lost Abbey 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 12. Rip Current Brewing 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 13. Stone Brewing Co. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 14. Stumblefoot Brewing Co. 1784 La Costa Meadows Dr. www.Stumblefoot.com

HOME BREW SUPPLY 1. Mother Earth Retail Store 204 Main St | 760.599.4225 www.MotherEarthBrewCo.com 2. Smokin Beaver 348 State Pl. | 760.747.2739 www.SmokinBeaver.com

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POWAY RANCHO BERNARDO BEER BARS & RESTAURANTS 1. Brother’s Provisions 16451 Bernardo Ctr. Dr. | 855.850.2767 www.BrosProvisions.com 2. Company Pub and Kitchen 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 3. Phileas Fogg’s 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 4. URGE American Gastropub 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.com

BOTTLE SHOPS 1. Barons Market 11828 Rancho Bernardo Rd. 858.485.8686 | www.BaronsMarket.com 2. Distiller’s Outlet 12329 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855 4. Welldeck Liquor 14168 Poway Rd. | 858.486.5552

BREW PUBS

BREW PUBS

1. Back Street Brewery/Lamppost Pizza 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet

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

42 | March 2014

= NEW LOCATION BREWERIES 1. Lightning Brewery 13200 Kirkham Wy. Ste 105 858.513.8070 | www.LightningBrewery.com

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WANT TO ADD YOUR LOCATION?

SOUTH BAY

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

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BOTTLE SHOPS 1. Keg N Bottle 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 2. South Bay Liquor 1355 Broadway | 619.422.1787 3. Sprouts Market 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

BREWERIES 1. Border X Brewing 8684 Avenida De La Fuente Ste. 8 619.787.6176 | www.BorderXBrewing.com

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COLLEGE LA MESA BEER BARS & RESTAURANTS

1. Cheba Hut 6364 El Cajon Blvd | 619.269.1111 www.ChebaHut.com 2. Hoffer’s Cigar Bar 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 3. KnB Wine Cellars 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 4. Terra American Bistro 7091 El Cajon Blvd | 619.293.7088 www.TerraSD.com 5. The Ugly Dog 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 6. The Vine Cottage 6062 Lake Murray Blvd. | 619.465.0138 www.TheVineCottage.com 7. West Coast BBQ and Brew 6126 Lake Murray Blvd. 8. Woodstock’s Pizza 6145 El Cajon Blvd | 619.265.0999 www.WoodstocksSD.com

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

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ENCINITAS DEL MAR BEER BARS & RESTAURANTS

1. Bier Garden 641 S. Coast Hwy. | 760.632.2437 2. Board & Brew 1212 Camino Del Mar | 858.481.1021 www.BoardAndBrew.com 3. Encinitas Ale House 1044 S Coast Hwy 101 | 760.943.7180 www.EncinitasAleHouse.com 4. Lumberyard Tavern & Grill 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTavernAndGrill.com 5. Oggi’s Pizza and Brewing Co. 12840 Carmel Country Rd. 858.481.7883 | www.DelMar.Oggis.com 6. Oggi’s Pizza and Brewing Co. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com

directory@westcoastersd.com 7. Stadium Sports Bar & Restaurant 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 8. Sublime Tavern 3790 Via de la Valle | 858.259.9100 www.SublimeTavern.com 9. The Craftsman New American Tavern 267 N. El Camino Real | 760.452.2000 www.CraftsmanTavern.com 10. The Regal Seagull 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.com 11. Union Kitchen & Tap 1108 S Coast Hwy. 101 | 760.230.2337 www.LocalUnion101.com

BOTTLE SHOPS 1. Farr Better Spirits 398 N. El Camino Real | 760.753.7137 2. Royal Liquor 1496 N Coast Hwy. 101 | 760.753.4534

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

BREWERIES 1. Culture Brewing Co. 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com

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CORONADO

BEER BARS & RESTAURANTS

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

BOTTLE SHOPS 1. Park Place Liquor 1000 Park Place | 619.435.0116

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

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MISSION HILLS HILLCREST BEER BARS & RESTAURANTS 1. Brooklyn Girl Eatery 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com 2. Jakes on 6th 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. Local Habit 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com

4. R-Gang Eatery 3683 5th Ave. | 619.677.2845 www.RGangEatery.com 5. San Diego Brew Project 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 6. Shakespeare Pub & Grille 3701 India St. | 619.299.0230 www.ShakespearePub.com 7. The Range Kitchen & Cocktails 1263 University Ave. | 619.269.1222 www.TheRangeSD.com 8. The Regal Beagle 3659 India St. 101 | 619.297.2337 www.RegalBeagleSD.com 9. The Ruby Room 1271 University Ave. | 619.299.7372 www.RubyRoomSD.com 10. Toma Sol 301 W Washington St. | 619.291.1159 www.TomaSolTavern.com

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

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

BREWERIES 1. Acoustic Ales Brewing Experiment 1795 Hancock St. | 619.299.2536 www.AcousticAles.com

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ALPINE BREWERIES

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

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RAMONA BREWERIES

1. ChuckAlek Independent Brewers 2330 Main St. Ste C | 513.465.9768 www.ChuckAlek.com

HOME BREW SUPPLY 1. Ramona Brew Supplies 369 Main St. | 760.440.7727

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JULIAN BREW PUBS

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

BREWERIES

1. Nickel Beer Company 1485 Hollow Glen Rd. | 760.765.2337 www.NickelBeerCo.com


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is for Societe This glossary of terms comes straight from the beer educators at CraftBeer.com, with San Diego breweries listed in bold Saccharification - The conversion of malt starch into fermentable sugars, primarily maltose. Saccharomyces - The genus of single-celled yeasts that ferment sugar and are used in the making of alcoholic beverages and bread. Yeasts of the species Saccharomyces cerevisiae and Saccharomyces pastorianus are commonly used in brewing. Saint Archer Brewing Co. - The Miramar brewery recently launched distribution operations in Los Angeles, and in mid-February began bottling their new White Ale. Cans are coming soon... San Diego Brewing Company - One of San Diego’s longeststanding brewing companies, SDBC celebrated 20 years in business in September with a big remodel. Brewer Jeff Drum is also working to get more kegs out into the marketplace.

Sorghum - A cereal grain from various grasses (Sorghum vulgare). Also a grain sought out by those who are gluten intolerant. Sour - A taste perceived to be acidic and tart. Sometimes the result of a bacterial influence intended by the brewer, from either wild or inoculated bacteria such as lactobacillus and pediococcus. Sparging - In lautering, an operation consisting of spraying the spent mash grains with hot water to retrieve the liquid malt sugar and extract remaining in the grain husks. Specific Gravity - The ratio of the density of a substance to the density of water. This method is used to determine how much dissolved sugars are present in the wort or beer. Specific gravity has no units because it is expressed as a ratio. See also Original Gravity and Final Gravity. Standard Reference Method (SRM) - An analytical method and scale that brewers use to measure and quantify the color of a beer. The higher the SRM is, the darker the beer. In beer, SRM ranges from as low as 2 (light lager) to as high as 45 (stout) and beyond. Step Infusion - A mashing method wherein the temperature of the mash is raised by adding very hot water, and then stirring and stabilizing the mash at the target step temperature. Stone Brewing Co. - The ever-expanding, Escondido-based brewery just penned a deal with Maui Brewing Co. to start distributing craft beer brands under the Maui – Stone Craft Beverages title. Flip back to Brews in the News to read more. Stumblefoot Brewing Company - Stumblefoot is celebrating two years in business with a bash on March 8; tickets are $30 for a t-shirt, pint of beer of your choice (including two new limited releases) and BBQ platter from Back Alley Grill. Sulfur - Reminiscent of rotten eggs or burnt matches; a by-product of some yeasts or a beer becoming light struck.

San Marcos Brewery & Grill - Located just down the street from Churchill’s, SMBG has been in business for twenty years, and the bar has a selection of both house-brewed beers as well as guest taps. Secondary Fermentation - 1. The second, slower stage of fermentation for top fermenting beers, and lasting from a few weeks to many months, depending on the type of beer; 2. A renewed fermentation in bottles or casks and initiated by priming or by adding fresh yeast. Sediment - The refuse of solid matter that settles and accumulates at the bottom of fermenters, conditioning vessels, and bottles of bottle-conditioned beer. Session Beer - A beer of lighter body and alcohol of which one might expect to drink more than one serving in a sitting. Societe Brewing Co. - This Kearny Mesa brewery focuses on IPAs, stouts, and Belgian ales; sours are currently aging. Mondays are silent movie nights with no viewing fee. Solvent-like - Flavor and aromatic character similar to acetone or lacquer thinner, often due to high fermentation temperatures.

44 | March 2014

Lorah Smith, event coordinator as well as public and media relations manager for Societe, joined here by brewing company co-founder and husband Travis Smith and then-Mayor Jerry Sanders in June, 2012.


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West Coaster  

March 2014 San Diego

West Coaster  

March 2014 San Diego