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APRIL 2016

VOL. 5 ISSUE 5

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SERVING AMERICA’S FINEST BEER COUNTY

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SAN DIEGO

E N J O Y # S D B E E R & E N G A G E S O C I A L LY @ W E S T C O A S T E R S D


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TA B L E O F C O N T E N T S

10 12-13, 46-57 16-17 18-19, 44-45

C RA F T BEER GRO W T H I N 2 0 15 BEERS & C A M ERA S M EET-UP VI S I T I NG P URE P RO J EC T P L AT ES & P I NT S

20-21

W O RL D BEER C UP P REVI EW

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H O P S H I GH WAY: A Z T EC BRE W I N G

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D O UG H A S K ER & GO RD O N B I E R SCH

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I NTO T H E BREW

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T H E D O C TO R'S O F F I C E

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ENS ENA D A BEER F ES T REC AP

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TA P H UNT ER'S TO P 3 0

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T W I S T ED M A NZ A NI TA C EA S E S BREW I NG

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# S D BEER P I C K S

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M A P S & D I REC TO RI ES

W C K E Y P L AY E R S

PUBLISHER

EXECUTIVE EDITOR

E D I T O R - AT- L A R G E

INDUSTRY NIGHT

A L L D AY, A L L N I G H T E V E R Y M O N D AY

8 6 8 5 T H AV E , T H I R D F L O O R , S A N D I E G O, C A

m i ke @ we st c o a st e rsd.c o m

RYAN LAMB

rya n@ we st c o a st e rsd.c o m

BRANDON HERNÁNDEZ b ra ndo n@ we st c o a st e rsd .c o m

ART DIRECTOR

KAYLA COLEMAN

GRAPHIC DESIGNER

ASHLEY DREWITZ

M E D I A C O N S U LTA N T

TOM SHESS

COLUMNISTS

(BEER, BAR, & RESTAURANT INDUSTRY)

HALF OFF

MIKE SHESS

ka yl a @ we st c o a st e rsd .c o m

a shl e y@ we st c o a st e rsd.c o m

t ho m a s.she ss@ g m a i l .c o m

SAM TIERNEY

sam@westcoastersd.com

RYAN RESCHAN

rya n.re sc ha n@ we st c o a st e rsd.c om

GONZALO QUINTERO d rq c bt @ g m a i l .c o m

IAN CHEESMAN

​i c he e sm a n@ g m a i l .c o m CONTRIBUTOR

KELSEY MCNAIR

NORTH PARK BEER CO.

T ou ch b ase wi th u s: i n f o @ westcoaster sd .co m


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n o. 1 i n a s e r i e s : m e e t t h e fa m i ly

golden child hefeweizen

The one who never seems to do anything wrong: the favorite. Everyone loves the golden child, except the other siblings, who are desperate for a little attention from mom and dad. Bitter Brothers’ Golden Child Hef is eminently likable, and there’s no doubt it’ll be your favorite too. Just deal with it.

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3/16/16 9:43 PM


Fall Brewing Company San Diego, CA

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BREW E RS A S S O CI ATI O N RE L E A S E S A N N UA L G ROW TH FI GURE S FO R A M E RI CA N CRA FT BREW E RS

on quality as small and independent brewers continue to lead the local, full-flavored beer movement.” Additionally, in 2015 the number of operating breweries in the U.S. grew 15 percent, totaling 4,269 breweries—the most at any time in American history. Small and independent breweries account for 99 percent of the breweries in operation, broken down as follows: 2,397 microbreweries, 1,650 brewpubs and 178 regional craft breweries. Throughout the year, there were 620 new brewery openings and only 68 closings. One of the fastest growing regions was the South, where four states—Virginia, North Carolina, Florida and Texas—each saw a net increase of more than 20 breweries, establishing a strong base for future growth in the region. Combined with already existing and established breweries and brewpubs, craft brewers provided nearly 122,000 jobs, an increase of over 6,000 from the previous year. “Small and independent brewers are a beacon for beer and our econ-

T

omy,” added Watson. “As breweries continue to open and volume increases, there is a strong need for workers to fill a whole host of posihe Brewers Association (BA), the trade association representing small and independent American craft brewers, released 2015 data on U.S. craft brewing growth this past month. With more breweries than ever before, small and independent craft brewers now represent 12

percent market share of the overall beer industry. In 2015, craft brewers produced 24.5 million barrels, and saw a 13 percent rise in volume and a 16 percent increase in retail dollar value. Retail dollar value was estimated at $22.3 billion, representing 21 per-

cent market share. “For the past decade, craft brewers have charged into the market, seeing double digit growth for eight of those years,” said Bart Watson, chief economist, Brewers Association. “There are still a lot of opportunities and areas for additional growth. An important focus will remain

10 •

tions at these small and growing businesses.”

APRIL 2016

The Brewers Association defines an American craft brewer as small, independent and traditional. Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships. Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member that is not itself a craft brewer. Traditional: A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers. For more details, visit www.BrewersAssociation.org


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PHOTOS BY JUAN MARTINEZ (@JUANNY6PAC) & WORDS BY RYAN LAMB

BEERS & CAMERAS Are you interested in photography? Do you drink beer? Well then, Beers & Cameras is the group for you. The idea for a meet-up group first came up when local photographer Pocholo Francisco sold some gear to Juan Martinez through Craigslist. They lamented the fact that San Diego’s photography scene isn’t as cohesive as San Francisco’s or New York’s, and decided in November to create a bi-weekly event that encourages shutterbugs to discuss their passion over pints. “We’ve had tremendous response from venues so far,” said Martinez, who picked Thursday evenings for the gatherings. “We have a great group of people, and some regulars who have been to every event.” Their roster of attendees continues to swell, and after multiple requests for a weekend meet-up, Martinez and Francisco recently hosted a Saturday morning coffee tour of James Coffee Co. and Bird Rock Coffee Roasters. To join the Beers & Cameras crew, follow @beersandcameras on Instagram and e-mail beersandcameras@gmail.com.

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APRIL 2016


MORE BEER & CAMERAS ON P. 46!


4/22 Earth Day Friday

Farmers Market to Table Night w/ Mother Earth

4/28 Dining Out For Life

Benefiting The Center HIV/AIDS Services & Prevention Our Daily Happy Hour features select $4 Apps and Drafts! (pictured)


B Y I A N C H EESMA N P H O T O S B Y J U A N MA RTI N EZ @ J U A N N Y 6 PAC

Beer In The Headlights POPPING INTO PURE PROJECT

hen I told people about my plans to visit Pure

One theme that continually emerges in the reading is how Pure Project

Project over the weekend, I received a lot of

injects a healthy dose of mindfulness into each brew they produce. Not

puzzled looks. I’ll admit the notion of me having

only do they actively pursue sustainably sourced local ingredients, they

weekend plans is pretty absurd, but their confu-

refuse to brew with refining agents or extracts. Further, they donate

sion stemmed from elsewhere. The problem is the name “Pure Project”

one-percent of all sales to combat the many environmental issues that

just throws people off. It sounds more like an afterschool club up-

plague our world. Essentially they are the worst possible hybrid of Ned

selling sexual abstinence than a brewery. When people mistake a brew-

Flanders and Ed Begley Jr., inhabiting a moral and ethical superiority

ery outing for meeting with Pastor Gary to hear his outlook on S.T.D.

that reflects all of your daily carelessness and inaction back into your

(Sexually Transmitted Damnation) there’s a serious marketing problem.

face. Thankfully they have lots of beer available to combat this newly discovered sense of inadequacy.

For those more in the know, Pure Project is likely best known at this point for their connection with the H.G Fenton Company’s “Brewery

Though they had only been open for a little over six weeks when I hap-

Igniter”. It sounds like a program for extraordinarily particular arsonists,

pened in, there were 11 different beers available on the board. That’s

but it’s actually a novel approach to mainlining a brewery from concept

a considerable volume of “pura birra” to plow through in one sitting. It

to execution. By leasing brew-ready facilities, Pure Project was able to

looks all the more substantial when the flights are nested across a pair

offer their first production runs in only a couple of months.

of their sturdy 2x4 tasting boards. The boards are certainly manageable, but feel monstrous enough to be repurposed for melee combat if

If you’re still unfamiliar with Pure Project, don’t worry about doing a lot

the need arose. Not that I can imagine such a scenario in this serene

of research before you come in. They conveniently provide pamphlets

space - I’ve just been watching a lot of The Walking Dead lately and like

at the bar that explain their history, the Pure Project philosophy, and

to be prepared for any eventuality.

brand vision. Nothing goes better with delicious beer than manifestos, right? Still, as much as I tease, it does a lot to contextualize the sur-

The beer selection broadly favors bright, sessionable ales, but there is

roundings and what they strive for in the beer.

decent stylistic variability among them. I’d even endeavor to say they have some brews that are likely to make converts of less celebrated

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APRIL 2016


Pure Project's head brewer Winslow Sawyer

styles in the way that tart/sour/wild beers have come to prominence

had notable flavors and seemed thematically appropriate to the tone

in the last year or two. For example, the Sensei (5.2-percent ABV) has

of its neighboring beers, but was underpowered for a West Coast IPA.

characteristic kolsch crispness, but is aggressively hopped for the style

Similarly their Double IPA with agave, No Reservations (9.3-percent

with a crisp lemon essence to it. The nose pops with grass clippings

ABV), had requisite notes of pine and orange peel, but lacked heft and

and steamed rice. It steps a bit out of breed standard a smidge, but

fullness of body. As a result the agave notes emerged more in the mix

having a kolsch to be excited about is pretty cool. Similarly, their Evan-

than I would have wanted. Again, it actually felt very at home relative

geline (5-percent ABV) might not finish as dry as the gose standard

to the other beers and was plenty drinkable, just not punching in its

would delineate, but I’m willing to forgive that considering it might be

stylistic weight class.

one of the very few I’ve genuinely enjoyed. The salinity is sparing and serves to amplify the juiciness of the grapefruit notes.

My favorite, bar none, was the Badlands rye pale ale (5.5-percent ABV). I’m always a sucker for rye brews, but this one in particular offered a

On the day of my visit there were multiple brews celebrating the Va-

ton of lemon zest and white pepper front to back. Even with those big

lencia orange. It seemed a little overkill, but I guess when you finally

flavors it doesn’t linger on the palate, making it surprisingly crush-

hurdle all the obstacles to obtaining sustainably farmed, free-range,

able. The Midnight in Moscow imperial porter (8.8%) was a close sec-

organic, free-trade, conflict-free Valencia oranges, you use all that you

ond, delivering bold chocolate liqueur notes without tasting needlessly

can. It was amply represented in the Romeo & Julius (5.8-percent ABV)

boozy or sticky sweet.

cream ale with orange and vanilla. It really did embrace the essence of its frothy Orange Julius mall-counterpart. I found it both luxurious and

Were I to describe the Pure Project beers in a single word, it would be

confusing, but not without its charms.

“fruity”. In two words, it would be “awfully fruity”. And since I technically get paid by the character, in 14 words I would say Pure Project

It’s fortunate that Pure Project executes well on the more delicate

executes brilliantly on light bodied, refreshing ales that favor citrus-

styles, because this is not a destination I would set my hop-head

forward composition. My fellow hop-mongers may not find much to

friends loose on. The Grass Fed IPA (6.6%) had ample of lemongrass

rave about initially, but a little experimentation is likely to turn up some

and stone fruit character, but moderate bitterness and resonance. It

surprising delights. • WESTCOASTERSD.COM •

17


P L AT E S & P I N T S

PARKING LOT POPUP

To p : M i k e A r q u i n e s a d d r e s s e s a t t e n d e e s Bottom: The chefs in their makeshift kitchen

STELLAR CHEFS AND BEERS MAKE HUGE SUCCESS OF COUNCIL BREWING’S FIRST BEER-PAIRING DINNER BY B R A NDON HERNÁNDEZ

Y

ou expect culinary innovation, exotic flavors and artistic plating from five-star restaurants. You enter a white-linen or a modern gastropub replete in its reclaimed-chic motif, and you

with the cooking prowess of the sextet of chefs—Mike Arquines (The

know you’re in for something special. But when you walk into the tight

LAB: Dining Sessions), Tyson Blake (O’Brien’s Pub), Matt Cammack

confines of a small brewery and see a gaggle of chefs huddled about

(Hamilton’s Tavern and South Park Brewing Company), Phil Esteban

a plethora of pots, pans and plates in the abutting parking lot, your

(The Cork and Craft), Nate Soroko (Toronado) and Kristianna Zabala

expectations are justifiably more subdued. But if that sampling space-

(Nomad Donuts).

meets parking space venue is Council Brewing Company during a beerpairing dinner, lowered standards are bond to be shattered, and taste-

Cammack took the lead, assembling this tried, true and trusted gastro-

buds and minds blown.

gang, which was visible throughout the whole dinner via the roll-up garage door at the rear of the tasting room. It made for appetizing

Last month, I attended this Kearny Mesa brewery’s first such gastro-

dinner-theater watching the team work together to plate more than 50

nomic event, a six-course, seven-beer affair benefitting Becky’s House

iterations of each dish, all while jawing at each other, joking around

(a shelter established for victims of domestic abuse). After seeing the

and launching food, three-point-shot-style, into Big Nate’s mouth from

assemblage of chefs involved, the dishes they intended to prepare and

across the parking lot (Camack was four-for-seven—eat your heart out

the rare beers they’d be pairing them with, I determined it a can’t-miss

Steph Curry). One could have mistaken them as a full-time brigade for

event, full-kitchen or not. That status came as a result of my familiarity

their cohesion in the kitchen and on the plate.

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APRIL 2016


The meal kicked off with goat-cheese gnocchi (dumplings) turned black

hopped IPA that was the first beer to come off Council’s newly ar-

with the addition of squid ink and given a double-shot of oceanic ac-

rived stable of stainless-steel fermenters. Brimming over with citrusy,

companiment with an uni foam and shellfish broth. The brininess of the

tropical aromas and delivering bright flavors of the same ilk, it was as

foam—which was made using Council’s Farmer’s Gold Saison—pro-

satisfying as it was incredibly fresh, especially with perfectly cooked

vided a brilliant flavor-bridge for the brewery’s barrel-aged farmhouse

spring lamb loin topped with grated, Meyer lemon-cured egg yolk and

saison, Nicene. Another barrel-aged beer—an English-style old ale fer-

Vichyssoise (classic creamy French potato and leek soup).

mented with Brettanomyces called Gaderian that was full with dried fruit flavors on the front-end but bitingly dry in the finish—went well

The meal closed out with both a dessert and a cheese course. Gouda

with the natural sweetness of sweet potato risotto and cherry jus while

with honey for the latter, and a fluffy boysenberry-iced donut—the cen-

resetting palates for the next bite. (The recipes for both of these dishes

ter of which was piped with foie-grass mousse—for the former. It was

have been provided for your home-cooking adventures.)

one of the best beer dinners I’ve attended in some time. Most of the other top-tier feasts I’ve enjoyed have come courtesy of collabora-

Brett collided with similarly heightened cuisine in the form of Council’s

tive chef efforts, as well. The right mix of chefs—and beer—transcend

wild yeast-stoked Belgian-style tripel and a thick lobster roulade with

the kitchen. Even a parking lot can become a center for haute cuisine

shelling beans, smoked celery root puree and a salty sea-bean chimi-

when the ingredients and the technique of the individuals using them

churri. But it wasn’t all about Belgians and Brett—one of the biggest

are top-shelf.

hits of the night, beer-wise, was Bully Pulpit, a Mosaic- and Simcoe-

-----------------------------------------

••• CHEVRE GNOCCHI NERO WITH LUMP CRAB, FARMER’S GOLD SEA URCHIN VELOUTÉ & UNI FOAM PAIRED WITH COUNCIL NICENE BARREL-AGED FARMHOUSE SOUR SAISON Yield: 4 entrée servings or 8 appetizer servings 16 oz. goat cheese, room temperature 2 large eggs 2 Tbsp squid ink (or cuttlefish ink, to substitute) 1 tsp salt ½ cup to 1 cup all-purpose flour 3 Tbsp olive oil

MORE ON P. 44! " C h e v r e G n o c c h i N e r o " b y Ty s o n B l a k e


Can Coronado Clinch Consecutive Commendations?

Coronado Brewers Shawn DeWitt, Wade Hurley and Ryan Brooks accept the Champion Brewery Award in 2014

WORLD BEER CUP R E T U R N S M AY 6

H

eld every other year, the World

HYBRID/MIXED BEER STYLES

Beer Cup is dubbed “The Most Prestigious Beer Competition in the World.”

In 2014,1,447 breweries entered 4,918 beers from 62 countries, and 220 judges from 32 countries determined the winners. San Diegan brewers racked up 11 medals (4 goal, 4 silver, and 3 bronze).

1. American-Style Wheat Beer a. Light American Wheat Beer without Yeast

b. Dark American Wheat Beer without Yeast

2. American-Style Wheat Beer With Yeast a. Light American Wheat Beer with Yeast

b. Dark American Wheat Beer Locals Coronado Brewing Company took home the coveted title of “World Beer Cup Champion Brewery and Brewmaster” in the mid-size brewing company category, having medalled with Old Scallywag (silver) and Islander IPA (gold). The mid-size category covers all breweries making between 15,001 and 6,000,000 barrels of beer per year. They face stiff competition this go-around, with an average of nearly 70 entries per category and 2000+ breweries from 63 countries competing. The public can tune in live to the awards ceremony, to be held on the morning of May 6 in Philadelphia, via video stream from multimedia resource The Brewing Network. West Coaster social media will post more information when it becomes available. For now, check out 2016’s beer styles and subcategories. The three most entered categories in 2014 were American-Style India Pale Ale (223 entries), American-Style Pale Ale (121), and Wood and Barrel-Aged Strong Beer (111).

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APRIL 2016

with Yeast

3. Fruit Beer 4. Fruit Wheat Beer 5. Belgian-Style Fruit Beer 6. Pumpkin Beer 7. Field Beer 8. Chili Beer 9. Herb and Spice Beer 10. Chocolate Beer 11. Coffee Beer 12. Specialty Beer 13. Rye Beer a. Rye Beer b. German-Style Rye Ale 14. Honey Beer 15. Session Beer 16. Session India Pale Ale 17. Other Strong Beer a. Other Strong Ale or Lager b. American-Style Imperial Porter c. American-Style Wheat Wine Ale d. American-Style Ice Lager e. American-Style Malt Liquor 18. Experimental Beer a. Experimental Beer b. Ginjo Beer or Sake-Yeast Beer c. Wild Beer 19. Fresh or Wet Hop Ale

20. Historical Beer a. Historical Beer b. Dutch-Style Kuyt Beer c. Adambier 21. Gluten-Free Beer 22. American-Belgo-Style Ale a. Pale American-Belgo-Style Ale b. Dark American-Belgo-Style Ale 23. American-Style Sour Ale a. American-Style Sour Ale b. Fruited American-Style Sour Ale

24. Brett Beer a. Brett beer b. Mixed Culture Beer Beer 25. Wood- and Barrel-Aged Beer a. Wood- and Barrel-Aged Pale to Amber Beer

b. Wood- and Barrel-Aged Dark Beer

26. Wood- and Barrel-Aged Strong Beer 27. Wood- and Barrel-Aged Strong Stout 28. Wood- and Barrel-Aged Sour Beer a. Wood- and Barrel-Aged Sour Beer

b. Fruited Wood- and Barrel-Aged Sour Beer

29. Aged Beer 30. Kellerbier or Zwickelbier a. Unfiltered German-Style Ale b. Unfiltered German-Style Lager 31. Smoke Beer a. Bamberg-Style Weiss Rauchbier

b. Bamberg-Style Helles Rauchbier

c. Bamberg-Style Maerzen Rauchbier

d. Bamberg-Style Bock Rauchbier


e. Grodziskie f. Smoke Porter g. Other Smoke Beer LAGER BEER STYLES { STYLES OF OTHER ORIGIN }

32. Light Lager a. German-Style Leichtbier b. Australasian, Latin American or Tropical-Style Light Lager

c. American-Style Light Lager d. American-Style Amber Light Lager

33. International-Style Lager a. International-Style Pilsener b. Other International-Style Lager

ALE BEER STYLES { STYLES OF OTHER ORIGIN }

48. Australian- or International-Style Pale Ale

a. Australian-Style Pale Ale b. International-Style Pale Ale { STYLES OF GERMAN ORIGIN }

49. German-Style Koelsch 50. German-Style Altbier 51. German-Style Sour Ale a. Berliner-Style Weisse b. Leipzig-Style Gose c. Contemporary Gose 52. South German-Style Hefeweizen 53. German-Style Wheat Ale a. South German-Style Kristal Weizen

{ STYLES OF EUROPEAN AND GERMAN ORIGIN }

34. Baltic-Style Porter 35. German-Style Pilsener 36. Bohemian-Style Pilsener 37. Muenchner-Style Helles 38. Dortmunder/Export or German-Style Oktoberfest

a. Dortmunder/European-Style Export

b. German-Style Oktoberfest/ Wiesn

39. Vienna-Style Lager 40. German-Style Maerzen 41. European-Style Dark/Muenchner Dunkel

42. German-Style Schwarzbier 43. German-Style Bock or Maibock a. Traditional German-Style Bock

b. German-Style Heller Bock/ Maibock

44. German-Style Doppelbock or Eisbock a. German-Style Doppelbock b. German-Style Eisbock { STYLES OF NORTH AMERICAN ORIGIN }

45. American-Style Lager a. American-Style Lager b. American-Style Pilsener c. American-Style Cream Ale 46. American-Style Amber Lager a. American-Style Amber Lager b. California Common Beer c. American-Style Maerzen/ Oktoberfest

47. American-Style Dark Lager

c. Belgian-Style Table Beer d. Other Belgian-Style Ale

b. German-Style Leichtes Weizen c. South German-Style Bernsteinfarbenes Weizen

d. South German-Style Dunkel Weizen

54. South German-Style Weizenbock { STYLES OF BELGIAN AND FRENCH ORIGIN }

55. Belgian-Style Witbier 56. French- & Belgian-Style Saison 57. Belgian- and French-Style Ale a. French-Style Biere de Garde b. Other Belgian- and FrenchStyle Ale

58. Belgian-Style Pale Ale or Blonde Ale a. a. Belgian-Style Pale Ale b. b. Belgian-Style Blonde Ale 59. Belgian-Style Sour Ale a. a. Belgian-Style Lambic b. b. Belgian-Style Gueuze Lambic

c. c. Belgian-Style Fruit Lambic d. d. Other Belgian-Style Sour Ale

60. Belgian-Style Flanders Oud Bruin or Oud Red Ale

61. Belgian-Style Dubbel or Quadrupel a. Belgian-Style Dubbel b. Belgian-Style Quadrupel 62. Belgian-Style Tripel 63. Belgian-Style Pale Strong Ale 64. Belgian-Style Dark Strong Ale 65. Other Belgian-Style Ale a. Other Belgian-Style Abbey Ale b. Other Belgian-Style Strong Specialty Ale

{ STYLES OF BRITISH ORIGIN }

66. English-Style Mild Ale a. English-Style Pale Mild Ale b. English-Style Dark Mild Ale 67. English-Style Summer Ale 68. Ordinary or Special Bitter a. Ordinary Bitter b. Special Bitter or Best Bitter 69. Classic English-Style Pale Ale 70. Extra Special Bitter a. American-Style Extra Special Bitter

b. English-Style Extra Special Bitter

71. English-Style India Pale Ale 72. Scottish-Style Ale a. Scottish-Style Light Ale b. Scottish-Style Heavy Ale c. Scottish-Style Export Ale 73. English-Style Brown Ale 74. Brown Porter 75. Robust Porter 76. Sweet Stout or Cream Stout 77. Oatmeal Stout 78. Scotch Ale a. Traditional Scotch Ale b. Peated Scotch Ale 79. British-Style Imperial Stout 80. Old Ale or Strong Ale a. Old Ale b. Strong Ale 81. Barley Wine-Style Ale a. American-Style Barley Wine Ale b. British-Style Barley Wine Ale { STYLES OF IRISH ORIGIN }

82. Irish-Style Red Ale 83. Classic Irish-Style Dry Stout 84. Export Stout { STYLES OF NORTH AMERICAN ORIGIN }

85. Golden or Blonde Ale 86. American-Style Pale Ale 87. American-Style Strong Pale Ale 88. American-Style India Pale Ale 89. Imperial India Pale Ale 90. American-Style Amber/Red Ale 91. Double Red Ale 92. Imperial Red Ale 93. American-Style Brown Ale 94. American-Style Black Ale 95. American-Style Stout 96. American-Style Imperial Stout WESTCOASTERSD.COM •

21


FRANKENSTOUT

Now available in 750 ml bottles

WHITE LABS TASTING ROOM

APRIL EVENTS • Military Mondays • Trivia every Friday • Chocolate & Beer Pairing - Apr 19 • Unique cask every 1st and 3rd Thursday • Daily tours of our facilities

WHITELABS.COM facebook.com/WhiteLabs

858.693.3441

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@whitelabs

instagram.com/whitelabsyeast

9495 Candida Street, San Diego, CA 92126


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AZTEC BREWING COMPANY

Words by Jeff Fancy | Photos by Gavin Bishop | Source: HopsHighway.com

HOW AN OLD BRAND INSPIRED NEW BEER Unlike so many craft breweries that start out by building their brand around a homebrew, Aztec Brewing Company did the reverse. They built a homebrew around an old brand. That brand just happened to be famous, and exactly what they were looking for. “I was researching old California beer brands for a line of T-shirts I was designing,” John Webster told us during a recent visit to his family brewery in Vista. “I was intrigued by the old Boca Brewery in Truckee, and while searching the San Diego History Museum’s website, I discovered the Aztec Brewing Company brand.” John is a graphic artist and creative genius. Fortunately, for him and his partners, the Aztec Brewing Company brand, like an old California gold mine, was abandoned in the 1950s. He and his business partner, artist Claudia Faulk, secured the trademark rights to the brand and started home brewing along with their son, Tristan.

THE OLD VERSION The original Aztec Brewing Company (A.B.C.) was founded in Mexicali in 1921, a year after Prohibition began in the United States. For 12 years, the company brewed beer in Mexicali, including their flagship, “Famous A.B.C. Beer.” Once Prohibition ended in 1933, A.B.C. built a new brewery in Barrio Logan, and the operation moved to San Diego. There the brewery grew quickly, distributing its beers throughout southern California, parts of Arizona, and other western states for 15 years.

The Altes Brewing Company of Michigan bought out Aztec in 1948. The company brewed beer using the brand until 1957, and then abandoned it.

THE NEW VERSION Fast forward 50 years, and John, Claudia, and son Tristan, started bringing the old brand back to life. “It was a total leap of faith,” John said, looking back. The family became involved with North County Homebrewers Association and started to experiment with recipes that incorporated adjuncts associated with the ancient Aztecs, such as chocolate, cinnamon, chipotle, and agave. Aztec Chipotle IPA is one of those original recipes, along with Agave Wheat. Eventually, the new Aztec Brewing Company opened in 2011 with these, and other innovative beers. “I joined the team in 2012 and started brewing on the original three barrel system,” Paul Naylor, head brewer at Aztec informs us. “With my background in culinary arts, I changed, fine-tuned, and improved the beers. I started buying quality ingredients and made the production more efficient. That innovation was based on flavor, which carried over to our current 15 barrel system.” Aztec Brewing has a 1200-barrel capacity. Last year they brewed 850 barrels (26,350 gallons) of beer. Aztec Brewing would not be what it is today without Tristan. Like his artistic parents, he was there from the beginning bringing his

WESTCOASTERSD.COM •

23


medium of music to the brewery’s blend. Tristan introduced the gift of music to the business and made it an integral part of the brewery. Aztec Brewing is unique in the way it has integrated San Diego’s community of musicians and other artists into the brewery operation. Tristan also helped the brewing community by being active in the Vista Brewers Guild. He even served as past president of the guild and continues to advocate for local breweries in Vista.

THE BEERS Aztec Macaroon Nut Brown (5.5% ABV/33 IBU) This special beer is Paul’s liquid “ode” to his grandmother. “We needed a dessert beer,” he told us when we asked for the story behind it. “The smell of my grandmother’s Macaroon cookies is a favorite memory. So, I created a beer inspired by her cookies.” Aztec Macaroon Nut Brown is an American Brown Ale made with English Ale yeast, brown malt, caramel malt, chocolate rye, organic coconut, and Tahitian vanilla. The brew has a pleasant coconut aroma and flavor, light mouthfeel and body, a deep dark rich color, thin beige head, and nutty almond notes. Overall, this beer is fresh and delicious to drink.

Hop Serpent Imperial IPA (9.9% ABV/103 IBU) Made with Cascade, Centennial, Columbus, Galaxy, and Summer hops, Hop Serpent is a fine example of a West Coast-style Imperial IPA. It’s huge burst of hop flavor at the finish is amazing. “I lower the bitterness by using Galaxy hops,” Paul explains about making the beer. Hop Serpent has a honey-orange color,

peach,

mango,

papaya,

and

grapefruit aromas and flavors, and a crisp, clean finish. “This is my favorite beer,” John said smiling, as we tasted it.

Noche de Los Muertos (10.2% ABV/64 IBU) Winner of a Bronze Medal at the 2013 San Diego International Beer Festival, Noche de Los Muertos is reminiscent of a Russian Imperial Stout made better by cinnamon. Opaque black with a tan head, it flaunts roast coffee, chocolate, brown sugar, and cinnamon aromas and flavors. This beer is nicely balanced, fullbodied, and delights with a rich, creamy mouthfeel. Overall, this beer is exemplary of the style with a wellhidden alcohol level.

N E W V E R S I O N O F A H I S TO R I C B E E R BRAND The modern Aztec Brewing Company is a small, family brewery distributing craft beer throughout southern California, New York, and Mexico. By distributing in Mexico, the brewery has actually come full circle.

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APRIL 2016


WESTCOASTERSD.COM •

25


Open 4.5 years, Aztec brews beers with authenticity and heart. “Brewed, bottled, and labeled with love,” Claudia said with a smile as we left to get back on the Hops Highway. “We like to use hibiscus, chocolate, chipotle, and cinnamon to feature the flavors of Southern California, making for a more complex beer,” Claudia adds when asked about Aztec’s portfolio. To learn more about the brewery, visit their website or pay them a visit. You will see first-hand John and Claudia’s artwork in the bottle labels, T-shirts, and swag. Hear the music Tristan brings to the brewery, nightly. Taste the art of Paul’s beers daily. The new version of a historic beer brand is music, art, and beer. • ---------------------------------------------------------

HopsHighway.com is your digital resource to San Diego craft beer & breweries. Discover local events, festivals, award-winning beers, brewery tours, and an interactive map with over 140 brewery, brewpub and taproom locations.

26 •

APRIL 2016


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COVER STORY

Q&A WITH DOUGLAS HASKER BREWMASTER, GORDON BIERSCH MISSION VALLEY PHOTOS BY KRISTINA YAMAMOTO

Doug Hasker (right) with assistant Dan Anderson

× H O W L O N G H A V E Y O U W O R K E D AT G O R D O N B I E R S C H ? ​I​ started at Gordon Biersch​ ​in ​1 990 when they opened ​t heir s​e cond store in ​S ​a n J​o se. I worked as a bar manager, and not too long after that I started brewing with Dan Gordon. The company started building the San Diego brewery restaurant in 1998, and in 1999 I started brewing here.

× W H AT ' S T H E O W N E R S H I P S T R U C T U R E ?​ ​G ordon Biersch as of 2010 is owned by a subsidiary of C ​ enterbridge Capital Partners called CraftWorks. They also have the Rock Bottom brew-

WESTCOASTERSD.COM •

29


eries and others like Boulder's Walnut Brewery in their portfolio. In

now Silva Brewing). My assistant Dan Anderson was in awe, and

total I think there are more than 70 brewing operations; we're the

sat down with Chuck immediately and just started peppering him

largest brewery restaurant group in the United States.

with questions. That day was a lot of fun. There’s also been talks of a collaboration with Doug Pominville (Ballast Point Grunion cre-

× T H AT M U S T G I V E YO U T R E M E N D O U S BUYING POWER? ​Yes, we can contract all the hops and grain we want. I've been very

ator), Doug Duffield, Doug Constantiner (Societe), and myself. That beer might have a pretty funny name that starts with “4 Dougs” but we’ll see.

fortunate to be in the position I'm in. I now oversee six breweries as a regional manager, so I'm on the road quite a lot.

× A S PA R T O F A M A S S I V E C O M PA N Y, H O W D O E S T H AT A F F E C T P U B L I C P E R C E P T I O N ?

× YO U S E E M T O K N O W T O N S O F P E O P L E I N THE INDUSTRY? That’ll happen after 26 years in the business. I’m fortunate that veterans like Lee Chase (Automatic/Blind Lady), Tomme Arthur (Port/

​T here are many who just see us as "the box in Mission Valley that

Lost Abbey/Hop Concept), Tom Nickel (Nickel Beer Co) and others

makes lagers." We're trying to change that perception by making

seek my advice on lagers. Grant from ChuckAlek and Ray from Fall

beers other than lagers and by staying involved with the local scene.

Brewing were just in the other day to pick up yeast. Chuck Silva used to bring in his brew crew to sit at the bar and ask me ques-

× N O M O R E R E I N H E I T S G E B OT ?

tions. Jim Crute (Lightning) is a good friend of mine and he’s mak-

Not anymore! Just over a year ago we got the green light to branch

ing a great pilsner in Poway. Those guys aren’t afraid to be seen in

out. Since then, I've been leveraging my relationships around town

here, even though I’m a brewer at a big corporate company.

to learn more about the hoppier side of brewing. It's been an interesting learning curve; the biggest challenge with making these

I like to make myself available to brewers; I love to learn and to

West Coast-style beers is that my tanks aren't built for dry hopping.

teach. I gave some advice to Dan Egan at Mission Brewery when

I have just a small opening at the top and the first time I tried to dry

he wanted to make a great Bohemian pilsner. I don’t care about

hop, the thing geysered on me and I spent three hours just cleaning

giving away trade secrets. I just want everyone to have better beer.

up the place. The servers all had a good laugh. So I had to learn another way to make it happen, and now I clean and purge a tank, add the hops I want for aroma, and then bring the beer back over it.

× C A N YO U T E L L U S A B O U T YO U R B R E W I N G A S S I S TA N T S ? I’ve had many assistants in these two-plus decades. Some of them

× W H AT OT H E R S T Y L E S A R E Y O U M A K I N G T H AT YO U COULDN'T BEFORE?

have gone to Siebel and other brewing schools, and some are nur-

Right now we have a rye session IPA on tap, plus we've done Bel-

Bottom La Jolla, used to be a hostess here. But she asked once if

gian wits and Belgian tripels. It's fun to have brewers especially

she could help brew some time, and I said, “Sure, be here at 6 a.m.

come in to try our new beers. I was honored that Travis Smith from

tomorrow morning.” She showed up and then I could never really

Societe enjoyed our IPA.

get rid of her after that. And what’s so fun is that now the student

tured from within. Carli Smith, who’s now the head brewer at Rock

has become the master -- she gave me some great advice when

× YO U TA L K E D A B O U T S TAY I N G I N V O LV E D W I T H T H E L O C A L S C E N E . W H AT D O E S T H AT M E A N ?

I wanted to make a Belgian wit. I had never brewed with orange

It’s something I talk with all of our brewers about; I ask them, “What

the industry keeps me excited. And the same goes for my current

are you doing to stay relevant in your local market?” For my part,

assistant, Dan Anderson. He was willing to stack grain and learn

I come in for a class on Post-Fermentation and Maturation once a

the process, so I started teaching; he’s probably my heir apparent

semester at UCSD’s brewing program. Everybody joins that pro-

in the brewery and does a great job promoting Gordon Biersch

gram to learn how to make West Coast IPAs, and I'm there to open

at festivals.

peel and coriander before under Dan Gordon. Her excitement about

another little door to other styles of brewing. I always invite the students to come have a beer with me at Gordon Biersch, and the feedback has been positive. I also recently gave a guest lecture on

× SO WHY AREN’T MORE LOCAL BREWERS MAKING LAGERS?

the same topic at SDSU’s program; George Thornton of The Home-

Well I think there are a few reasons. First, most of the brewhouses

brewer was gracious enough to give me about 45 minutes to speak.

in town aren't built for it; here on my system I can really cook the grains the way I want. Secondly, most brewers aren't willing or able

I also try to do collaborations with folks around town. The most

to give lagers the proper amount of time to rest at cold tempera-

fun one in recent memory was at Karl Strauss’ Old Columbia brew-

tures. If you need a 21-day turn-around, then lagers aren't for you.

pub. Scot Blair really wanted a Zwickelbier on tap, so I teamed up with other guys like Paul Segura (Karl Strauss), Cosimo Sorren-

30 •

× IS THERE A FUTURE FOR LAGERS?

tino (Monkey Paw/South Park) and Doug Duffield (Ballast Point) to

Of course. I see it especially at festivals where we'll pour an IPA and

brew. Blair was there all day long, and then Colby Chandler (Ballast

a helles side by side. Folks in this town love IPAs, but during that

Point) showed up, and so did Chuck Silva (formerly Green Flash,

last hour especially, we'll have a long line for our Helles because

APRIL 2016


people want something drinkable.

O n e o f D o u g H a s k e r ’s 8 b e e r s on tap. The brewery has just 4 fermentation tanks.

Tastes are cyclical, and even though IPA is huge right now, I’m sure we’ll see a strong swing back towards lighter flavors at some point.

× W H AT ' S YO U R TA K E O N I N D I A PA L E L A G E R S ? Honestly, I haven't had any that I've really liked.

× W H AT D O YO U T H I N K W I L L HAPPEN IN THE NEXT 5 TO 10 YEARS? I wish I could see the future. I mean, if you had told me 10 years ago that we’d have 120 breweries in San Diego, I don’t know if I’d believe you. I hope that we’ll see more brewpubs, with more people focusing on doing a small number of things very, very well, like a Rocky’s burger for example. With all the battling for shelf space, I think that approach makes sense. It’s amazing to see the growth of the scene. During the classes I’ve taught you see all the shirts and hats of these newer breweries that are popping up. For me, it’s been tough to keep up. I can’t download the rulebook every day about which brands are cool and which aren’t. I just drink good beer. I still drink Ballast Point because I know the brewers and I know they work hard to dump the grain in. But I understand why people may not think the same way that I do, and that’s okay. That’s why we vote with our dollar.

× D O YO U H A V E A D V I C E F O R NEWER BREWERS? A. Stay true to yourself. B. Always be true to the quality. You have to make really, really good beer. And if it’s not good, you can’t sell it.

× D O YO U H A V E A N Y UPCOMING EVENTS? Yeah, around the 5th of this month we'll be tapping a Czech pilsner, and on the 19th we're having a Maibock release party. This style is brewed for the month of May and springtime, and my band The Barnacles will be playing some live music on the patio. Then, hopefully this summer, we’ll have a session Bonobos brewed at Gordon Biersch, but I’m still trying to convince Cosimo to jump on board with the idea. •

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31


INTO THE BREW

HOP CON RECAP N E A R LY 4 5 , 0 0 0 A C R E S O F H O P S G R O W N I N U . S . L A S T Y E A R

BY SAM TIERNEY

T

here was a time when the American hop industry wasn't much to write home about. New varieties were few and far between, and growing areas

were essentially static. Brewers thought of American hops as secondtier to European varieties, relegated largely to commodity hops grown for their alpha acid content. The success of the Cascade hop and the reemergence of hop-focused American beers starting in the 1970s be-

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APRIL 2016

R o w s o f h o p s i n Ya k i m a V a l l e y

gan a drive for newer, bolder hop varieties that has snowballed into the amazing selection of hops that modern brewers enjoy. American hops have gone from an afterthought to the star ingredient in modern American beer. Names like Citra, Mosaic, and Simcoe now feature prominently in beer names and marketing. Behind the scenes, hop growers, suppliers, and brewers have met up every winter for the past 60 years to catch up on the state of the in-


acres of hops grown in the US last year, 43,633 were in the main Pacific Northwest regions, with just 1,249 acres in the rest of the country. I know that seems tiny, but consider that the latter number was just 881 in 2014, and not even tracked before that. By comparison, all of Canada grew only 256.5 acres last year, and California is putting in a token showing at 85 acre. Hops used to be grown in large amounts in the Northeast, Upper Midwest, and California, but disease and efficiency demands eventually drove production to the Pacific Northwest. It has only been very recently, as small brewers have demanded more local ingredients, that farmers have taken to planting hops again in areas long forgotten. I think we will be seeing more increases in production in these diverse areas as demand for local hops continues to increase across the country, but for now, the Pacific Northwest remains king. Varietal trends for the past year signal the continued rise of aroma hops, with newer proprietary aroma hops starting to become significant players. While still the number one hop in the United States, the high alpha powerhouse trio of Columbus/Tomahawk/Zeus (CTZ) continues to lose ground to aroma varieties, both new and old. Alpha hops, which are grown primarily for their higher alpha acid content and not their aromatic properties, still loom large over the landscape, but I think we will see a decisive shift in balance within a couple of years. CTZ was 25% of acreage in 2013 and has fallen to 18.5% in 2015. Cascade, the hop that launched the microbrewery movement, is now the number two dustry and share the latest in research and practic-

player at 16.5%, up from 12.5% in 2013. Centennial, another favorite

es. This year's American Hop Convention was held

aroma hop of many small brewers, is now the third most grown variety

in Palm Desert this past January, allowing growers

at 6.6%, up from 4.8% in 2013.

from the Northwest a nice break from the rain and snow for a few sunny days in the desert. While many

Proprietary high-alpha aroma hops, which are prized mostly for their

of the talks at the convention covered the technical

aromatic properties in American IPAs and pale ales, now represent a

aspects of growing and processing hops, there was

significant amount of acreage. Simcoe, originally made famous in Rus-

a fair share dedicated to new varieties and indus-

sian River's Pliny The Elder, is now at 6.5% of total acreage, just a

try trends. While the convention is mainly focused

hair behind Centennial. This represents a doubling of acreage over two

on growers, hop-minded brewers from all over the

years. Citra has also doubled over the past two years from 2.7% to

country came to connect with their suppliers and

5.5%. Mosaic, which was too small to be listed on its own two years

discuss the industry.

ago, has skyrocketed to 4.7% of total acreage; if it feels like everyone is doing a Mosaic pale ale or IPA these days, it's because they are.

This year there was a significant focus on small

These three varieties together now total just a touch above Cascade in

growers, mostly located outside the three main

acreage, which is a big indicator of where American hop aroma trends

growing regions of the Yakima Valley in Washington,

are headed, and a testament to the popularity of IPA in the market

Willamette Valley in Oregon, and Southwest Idaho.

right now.

Growing and processing hops takes a dedicated infrastructure unique from other crops grown in the

If IPA continues to increase in dominance in the American specialty mar-

United States; it's not easy to get into the hop grow-

ket, newer varieties like Mosaic, which yields more hops per acre than

ing game. Both prospective growers and new start-ups were able to

most older varieties, will likely become the next top hops for American

learn the ins and outs of hop trellis systems, picking machines, proper

hop growers. With several new experimental

drying technique, and baling their hops for storage and transportation.

varieties set to see wider release in the next couple of years, brewers and drinkers alike

One of the conference's main panels was the presentation of the Hop

can look forward to even more new flavors

Growers of America's statistics on hop production for the past year.

and aromas in their hoppy ales and lagers. •

American growers produced 44,882 acres of hops last year, up from 38,892 acres the year before, and have now surpassed Germany for

Into the Brew is sponsored by The High Dive in Bay Park

the number one spot amongst hop-producing countries. Of the 44,882 WESTCOASTERSD.COM •

33


THE DOCTOR’S OFFICE

BY GO N ZAL O J. QUINT ER O, ED. D.

NEW BEER FEST FOR THE SOUTH BAY A V E N U E A M P S & A L E S D E B U T S M AY 1 4

“P

eople can join South Bay’s craft beer uprising by imbibing in unlimited samples of over 50 craft

beers. The 21 and up crowd can sip and savor unique brews from industry veterans including Mike Hess Brewing, Modern Times and Karl Strauss alongside distinct South Bay flavor with Chula Vista’s Bay Bridge Brewing, Eastlake’s NOVO Brazil and the newest craft beer addition to Third Avenue, Th3re Punk Ales Brewing.” These are the words of Kelly Lannom, who serves as Event Coordinator for The Third Avenue Village Association (TAVA), a community-based organization located in Chula Vista with high hopes of bringing something that is almost a weekly happening in San Diego, but one which has never happened in The South Bay: a beer festival. West Coaster sat down for a conversation with Kelly to learn more about their upcoming craft beer and music festival - Avenue Amps & Ales.

A beer festival in Chula Vista, why now? First off, the mission of the Third Avenue Village Association is to create, promote and champion a vibrant pedestrian-friendly destination, leading to increased sales, property values and community pride. TAVA wanted to bring relevance to our area. The reason for a festival now is a direct result of the #southbayuprising movement. We have Thr3e Punk Ales coming to Third Ave. along side other craft beer focused businesses such Third Avenue Alehouse, La Bella Pizza Garden,

34 •

APRIL 2016


and soon Biere Cafe South Bay. We want to

I know we at TAVA can produce events, I know

showcase our revitalizing downtown area.

I personally am a fan of craft beer, but I am in no way a craft beer event guru, so I called

How do you go from offering a beer garden to producing a beer festival in less than a year? We had a small beer garden at the 20th an-

upon those that are. I contacted officials from the city of Chula Vista who in turn reached out to our local business leaders from The South Bay Craft Beer Business Guild.

How did this group of leaders help?

nual Lemon Festival in 2015. The popularity of the local offerings was extensive and,

It was a conversation over beers and pizza

in fact, dwarfed that of the non-local big

on Third Avenue. Collectively utilizing re-

beer offerings. That little “test market” of a

sources, friendships, and relationships these

beer garden showed us that the people of

leaders spoke honestly about what a South

The South Bay are indeed ready for some-

Bay craft beer festival should and could look

thing like Avenue Amps & Ales. Moreover,

like by gathering an eclectic group of industry

the Lemon Festival brought in over 30,000

leaders, industry veterans, and our South Bay

people in 2015. The Village Street Fair, which

community’s emerging craft beer breweries.

Avenue Amps & Ales is replacing, brought in over 20,000 people last year. Let’s also talk about the demographics of the South Bay. The total population of Chula Vista is just un-

What can guests attending Avenue Amps & Ales expect?

der 300,000, the neighboring unincorporated community of Bonita has a total population

This festival promises our guests an epic

of 13,000, and our neighbor to the North,

event that will turn former conventions about

National City, has a population of 60,000.

craft beer in The South Bay on its head. We

These demographics show in plain numbers

want to raise a pint to the #southbayuprising

that there is a huge underserved market here

at this festival. People should get amped up

in South San Diego County.

for Chula Vista’s first craft beer and musical festival which will be rocking Third Avenue Vil-

You’re not a craft beer organization, and have never produced a beer event on this scale, what makes The Third Avenue Village Association the right event producer for Avenue Amps & Ales?

lage on Saturday, May 14 from 12 – 6 pm with music from live bands, food from exotic vendors, and wares from artisans in and around Memorial Park in Chula Vista’s original neighborhood: Downtown Third Avenue.

What will be innovative about this craft beer festival? This is the first ever craft beer festival, as well as beer and music festival, in the South Bay. Additionally, I want this festival to be for the entire San Diego craft beer community, and though located on Third Avenue in Chula vista, we want to show the county how beautiful, diverse, and amazing the South Bay community is. The street will be closed from F St. to G St. in Downtown Chula Vista. There are many street and park improvements that The City of Chula Vista promises will be finished by May. Memorial Park (373 Park Way) will be the epicenter of the festival. This event will be electrifying with bands amplifying Memorial Park non-stop with an eclectic music mix spanning rock to reggae.

Who will this craft beer festival benefit? Advance tickets for unlimited samplings is $25 or $35 at the door, and a portion of the Avenue Amps & Ales ticket proceeds will be donated to the Chula Vista Police Officers Association, an independent non-profit organization providing support for efforts that enhance police and community relations, crime prevention and public safety through grant funding for specialized equipment, training, and cooperative community programs. For more information and to purchase tickets to Avenue Amps & Ales visit http://www.readertickets.com/events/32437662/avenueamps-amp-ales. •


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OPEN 8AM-12AM DAILY

#SOUTHBAYUPRISING


3RD

ANNIVERSARY TAPLIST FEATURING:

NOON UNTIL 10 PM

SOUR & BARREL AGED BEERS FROM THE LOST ABBEY, KARL STRAUSS, IRONFIRE AND MANY MORE!

3RD


Down Mexico Way ENSENADA'S BIG BEER BASH

A

number of years ago I was standing at t​he old incarnation of​ Home Brew Mart​' s tasting room​ and I struck up a conversation with the fellow standing next to me ​w ho was ​h olding a bunch

of home brewing materials. Turns out that he was a home brewer from Ensenada, and he proceeded to inform me that there was a burgeoning home brewing scene down there. At that time I had no idea there was a community of home brewers in Baja. During production of our first San Diego craft beer movie, SUDS COUNTY, USA, I met Fredd Sanchez, San Diego music teacher, mariachi band leader and craft beer fan who provided us with some music for the movie. Fredd took me down to Tijuana​ to visit some new (at the

time)​ craft beer bars​, ​a nd since then I have been paying a lot closer attention to ​B aja. F ast forward to today, and we are in pre-production on SUDS ​ COUNTY 2 “The Boil Over”. In the new movie we plan to look at not only the explosive growth of the ​local brewing scene over the last few years​,​ but also San Dieg​o beer's ​​​​​wider influence, both nationally and internationally. So with that in mind, on Friday March 18, I headed south to attend the Ensenada Beer Festival​, ​a two​- ​d ay affair held at the beautiful Centro Cultural Rivera​. ​F riday was the day for conferences, a small equipment and supply expo​, ​ and the announcement of the results of the festival​' ​s associated beer competition. Eight speakers​ ​ d elivered approximately hour​ -​ l ong presentations throughout the day. Dave Adams, Green Flash​' s Director of Beer Education​, ​ spoke amongst other things about the importance of educating serving staff​, ​​while Alpine​' s f​o under​ ​P at McIlhenney gave an interesting

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APRIL 2016

BY SH E L D O N K AP L A N


presentation about the ins and outs of running a craft brewery​. This​

some folks, particularly the ladies,​ took the opportunity to really dress

includ​e d​ critical processes for brewers to pay attention to​,​ and some

up​ in dresses and heels.​ Adding to the festivities were two stages at

of the best techniques to use for making S ​ an Dieg​o -style IPAs that are

opposite ends of the venue with DJs and fourteen bands playing over

“drier than a popcorn fart!” Once the conference was over we segued into the announcement

the course of the festival. The food was also really impressive with thirty​ -​f ive food stands and five food trucks serving the attendees.

of the results of the beer competition and the presentation of the asso-

Entrance tickets included a couple of tasters​,​ ​b ut​ beyond that it

ciated awards. ​M ore than hundred beers from​ ​fifty​- plus​ Mexican craft

was “a la carte”​ --​ ​o ​n e could buy as many tasters and/or full pours as

breweries were judged in almost all BJCP categories. Ryan Brooks,

desired​, ​ from the fifty or so breweries on hand​. ​ In addition to breweries

one of the BJCP certified judges who helped judge the competition​

from Baja there were also breweries from Mexico City, Monterrey, Cu-

,​ was on hand to help present the awards. Brooks, Coronado​'s​ head

liacan, Merida and Michoacan. San Diego was represented ​b y ​a ​G reen

brewer​,​ has been instrumental in teaching BJCP courses in Baja​,​ and

Flash and Alpine​ booth, as well as​ Mike Hess Brewing and Modern

a number of the competition’s Mexican judges were trained by him.

Times ​b eers ​​served at the BCB booth​. BCB is in charge of import​ing​

After the presentations, most of the conference attendees took the short walk down the road to Wendlandt Brewery’s gastropub for some

and distribut​ing​ those beers in Baja. Green Flash beers are ​a lso ​n ow available in limited quantities in Mexico City and Guadalajara.

great beer and delicious food. As the night wore on the pub became so

At about midnight, things began to wind down. I walked over to

full that folks spilled out onto the sidewalk, beers in tow. At the festival

Cerveza Urbana to get one of their delicious IPAs ​- - admittedly because

the following day, the cultural and legal differences compared to a So​

I'd seen Pat McIlhenney go back for seconds ​a t their booth --​ for my

uthern ​C al​ifornia​ beer fest were pretty obvious too.

walk back to t​ he​ hotel. As I sipped and walked, I thought that with all

The gates opened at 2​ ​p ​.​m ​.​ and for the next ten hours (yep, you

this recent talk of walls​,​ it was nice to see San Diego and Baja brew-

read that right) the festival was in full swing. The crowd​,​ which would

ers continu​a lly building​ bridges. Hey, even on​e Donald J. Trump would

eventually top out at m ​ ore than​ seven thousand people, was also very

have had a good time at the 2016 edition of the Ensenada Beer Festi-

different to the mostly male​- ​d ominated SoCal beer fests that I am used

val…and he’s a teetotaler! •

to​. ​ My guess it that it was about a 60/40 male/female gender split and

WESTCOASTERSD.COM •

39


SD-based beer-finding app TapHunter shared with WC this snapshot data of its 30 most searched-for beers over a two-week period in February.

TapHunter’s Top 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.

Russian River Pliny the Elder Russian River Pliny the Younger Ballast Point Watermelon Dorado IIPA Belching Beaver Peanut Butter Milk Stout Russian River Blind Pig Alpine Nelson Alpine Duet Ballast Point Pineapple Sculpin Mother Earth Cali Creamin’ Stone IPA - Nitro Bell’s Two Hearted Ale Latitude 33 Blood Orange IPA Avery White Rascal Modern Times Booming Rollers IPA Guinness Draught Ballast Point Sculpin IPA Mother Earth Cali Creamin’ - Nitro AleSmith San Diego Pale Ale .394 El Segundo Power Plant Triple IPA Avery Uncle Jacobs Bourbon Barrel Aged Stout Delirium Tremens Figueroa Mountain Lizard’s Mouth IIPA AleSmith Hawaiian Speedway Stout Karl Strauss Peanut Butter Cup Porter Bell’s Hopslam Ale Refuge Blood Orange Wit Societe The Pupil

Consumers: Download the FREE TapHunter app today to find out where to find these beers are near you.

Yuengling Lager Knee Deep Lupulin River Double IPA Smithwick’s Irish Ale

Bar & Restaurant Owners: Do you have these beers on tap? Make sure you are part of the search by adding your business to TapHunter today. WESTCOASTERSD.COM •

41


t w i s t e d m a n z a n i t a h a lt s b r e w i n g o p e r at i o n s _______________________________

O

DISTILLERY AND SPEAKEASY STILL OPEN

BY RYAN L AMB W ITH R EP OR TI N G BY BRAN D O N H E RN ÁN D E Z

n February 29, we broke the news online that Twisted Manza-

chile peppers, alongside other fan favorites like Chaotic IPA and Witch’s

nita was planning to shutter its satellite tasting room in Pacific

Hair Pumpkin Ale, had been distributed to nine states and 10 foreign

Beach. While employees and Facebook followers of a since-deleted fan

countries at the height of the brewery's reach.

page had previously been informed that the location was undergoing a remodel, ownership seemingly had other ideas in mind. Concerned

Meanwhile, the distilling side of Twisted Manzanita Ales & Spirits

employees contacted West Coaster’s Hernández when they went to

opened a speakeasy on February 19. The location is right next door

check out the remodel unannounced, only to find that much of the inte-

to the brewery, at 10149 Prospect Avenue in Santee. As for the un-

rior had been loaded into a truck and hauled away. An internal e-mail

der-construction Twisted Taps eatery on El Cajon Boulevard, initially

later confirmed that the tasting room was being closed, not remodeled.

planned as a type 41 satellite operation of the brewery and distillery, it appears investors Sharon Cox and Kevin Cox have distanced them-

On March 2, the brewing operations themselves were shut down,

selves from Jeff Trevaskis, who was listed as a member of the com-

and employees were laid off via e-mail. We couldn’t get a hold of owner

pany on the ABC license. Sharon Cox was blunt with SanDiegoVille.

Jeff Trevaskis for comment before publishing the article. The next day,

com: “Twisted Taps and Twisted Manzanita are not connected con-

the Union-Tribune quoted the brewery’s vice president of business de-

tractually.” She continued, “Twisted Taps is a stand alone Alehouse

velopment John Olsen as saying, “There were a lot of good people that

and Eatery under separate ownership.” On the Twisted Taps Facebook

worked there. They were passionate about the craft world. It’s sad to

page, the logo, which used to boast a Manzanita tree design, now

see that they are going to have to move on.” The U-T’s Peter Rowe had

shows the North Park water tower pouring beer into a pint glass, as

also noted that when head brewer Daniel Cady left in February to join

of late March. •

Mikkeller Brewing San Diego, he was not replaced. The brewery’s tasting room closed after the last pint was poured on Sunday, March 6. A day earlier, former employee John Olsen, who runs the Santee Update blog, claimed that the business was simply reorganizing, and that the brewery could reopen in “3 to 8 weeks.” On March 10, the Twisted Manzanita Ales Facebook page relayed a similar message regarding “reorganization and remodel,” but without a timeframe. A comment on an Instagram post referenced “putting key people in place and looking to come back stronger.” The brewery was successful by some measures: in 2012, the company won a bronze medal in the experimental beer category at the World Beer Cup for “Where There’s Smoke.” The smoked rye ale with T h e b r e w h o u s e a t Tw i s t e d M a n z a n i t a

42 •

APRIL 2016


2 cups fish stock, warm

blend the mixture until smooth. Strain the mixture through a fine-mesh

Farmer’s Gold Sea Urchin Velouté (recipe follows)

strainer or cheesecloth. Cover and keep warm.

jumbo lump crabmeat micro cilantro, for garnish Add the cheese, eggs ink and salt into a mixing bowl and mix until fully combined. Add ½ cup of the flour and fold the mixture into itself until combined. If the mixture is sticky, add a couple of tablespoons of flour at a time and mix until the dough is smooth but not sticky. Wrap the dough in plastic-wrap and refrigerate for 20 to 30 minutes. The easiest way to cook gnocchi is to transfer the dough to a plastic Ziploc bag, then cut a hole in the corner of the bag that’s as large as you want your gnocchi to be. A piping bag fitted with a large end-piece is another good option. Prepare an ice bath. Bring a large pot of salted water to a boil. Pipe gnocchi into the water by cutting ½- to ¾-inch pieces with a knife. Do this in batches depending on the size of your pot. When the gnocchi starts to float, it is done. Use a spider, handled sieve or slotted spoon to transfer the gnocchi from the boiling water to the ice bath to stop it from cooking any further. Transfer the gnocchi from the ice bath to a

••• UNI FOAM 2 cups fish stock 1 Tbsp soy sauce 1/3 cup saison (preferably Council Farmer’s Gold Saison) 10 sea urchin sacs 2 tsp soy lecithin Combine the stock, soy sauce and saison in a small saucepan over medium heat until steam begins to rise. Remove from the heat. Add the sea urchin and blend using an immersion blender. Strain the mixture into a deep bowl and add soy lecithin. Blend well. When ready to serve, place the end of the immersion deep into the bowl and blend, rhythmically pulling the blender blade in and out of the liquid to create a foam. Serve immediately.

—Recipe courtesy Tyson Blake, General Manager, O’Brien’s Pub

sheet tray and set aside. Add the oil to a large sauté pan over medium-high heat. Add the gnocchi and gently shake the pan to create an even layer. Cook until the gnocchi are slightly crispy, 3 to 5 minutes. Heat the stock in a saucepan over medium-low heat. Add the crabmeat and cook until warmed through, 1 minute. To serve, ladle the velouté into a bowl and set the gnocchi in it. Scatter crabmeat atop the gnocchi and top with a dollop of foam. Garnish generously with micro-cilantro and serve immediately.

••• FARMER’S GOLD SEA URCHIN VELOUTÉ 4 cups fish stock 2 cups saison (preferably Council Farmer’s Gold Saison) 1 cup heavy cream 2 shallots, thinly sliced 1 clove garlic, thinly sliced 2 oz. unsalted butter 2 oz. all-purpose flour 15 sea urchin sacs Bring the fish stock, saison and cream to a gentle simmer in a mediumsized pot over medium heat. In another medium-sized pot, melt the butter over medium-high heat. Add the shallots and garlic and cook for about 1 minute. Stir in the flour until it is completely combined and cook for 2 minutes. Slowly whisk in the stock, making sure no lumps form. Once all of the stock has been added, simmer the mixture until it reduces by 50% and coats the back of a spoon, about 30 minutes. If the mixture gets too thick, whisk in some additional stock. Remove from the heat and add the sea urchin. Use an immersion blender to

44 •

APRIL 2016

---------------------------------------

••• SEARED DUCK BREAST WITH SWEET POTATO “RISOTTO”, DRIED CHERRY JUS & PISTACHIO DUST PAIRED WITH COUNCIL GADERIAN BARREL-AGED OLD ALE W/ BRETT Yield: 6 servings 4 oz. red wine 2 oz. dried cherries, chopped 6 duck breasts (3 full breasts, split in half) salt and pepper to taste 1 to 2 Tbsp all-purpose flour Sweet Potato “Risotto” (recipe follows) 1 to 2 oz. pistachios, pulverized 3 oz. micro-arugula zest of 1 lemon Heat the wine over medium-low heat. Place the cherries in a small dish and cover with the warm wine. Allow the cherries to plump. Preheat oven to 400 degrees Fahrenheit. Heat a nonstick pan over medium-high heat. Season the duck breasts with salt and pepper and place in the pan, skin-side-down. Sear until golden-brown, 1 to 2 minutes. Flip the breasts over and sear until golden-brown, 1 to 2 minutes. Transfer the duck to a sheet-tray fitted with a roasting rack. Reserve the rendered fat from the pan. Place the sheet-pan in the oven and roast to desired doneness (see below for times based on doneness). Remove the breasts from the oven and keep warm. Transfer the rendered fat and juices from the sheet-tray into the same pan contain-


"Seared Duck Breast" by Matt Cammack

ing the reserved fat from the initial sear. Place the pan over medium heat and whisk in the flour. Cook until the flour is light-tan and aromatic. Add the wine and cherries and bring the mixture to a simmer. Let simmer until the mixture thickens to a sauce consistency, 1 to 2 minutes. Set aside and keep warm. To serve, spoon 2 to 4 ounces of the risotto in the center of a plate. Slice the duck breast into 1-to-2-inch slices and fan them out atop the risotto. Place the micro-arugula, lemon zest, salt and pepper in a small bowl and gently mix to combine. Dust the top of the duck with pistachio and top with micro-greens. Spoon the jus around the edge of the plate and serve immediately.

••• SWEET POTATO RISOTTO 8 oz. pancetta, chopped 8 oz. yams, finely diced 8 oz. sweet potatoes, finely diced 1 oz. shallot, minced (or onion, to substitute) ½ oz. garlic, minced 4 oz. non-hoppy saison (preferably Council Farmer’s Gold Saison) 1 pint heavy cream 1 oz. unsalted butter

until it is completely melted. Add the Parmegiano-Reggiano, reserved

2 oz. Parmegiano-Reggiano, grated

pancetta pieces, and thyme, season with salt and pepper and serve.

fresh thyme leaves, finely chopped to taste salt and pepper to taste

Doneness Timing Rare: 2-3 minutes

Add the pancetta to a saucepan over medium-low heat and render until

Medium-Rare: 4-5 minutes

crispy, 5 to 6 minutes. Remove the pancetta and reserve the rendered

Medium: 5+ minutes

fat. Add the shallot and garlic and cook, stirring, until translucent, 1 to 2 minutes. Adjust the heat to medium-high, and add the yams and sweet potatoes. Cook, stirring, until golden, 2 to 4 minutes. Season

—Recipe courtesy Matt Cammack, Special Events Chef, Hamilton’s Tavern & South Park Brewing Company

with salt and pepper, then deglaze the pan with the saison. Cook until the beer is fully absorbed. Stir in enough cream to almost cover the potatoes. The potatoes will absorb some of the cream. Add more cream when this happens. Once the potatoes are tender, stir in the butter

WESTCOASTERSD.COM •

45


Beers & Cameras, continued from page 12 & photos by Juan Martinez

46 •

APRIL 2016


WESTCOASTERSD.COM •

47


#

Over the next few pages, we’ll share some of our

R

S

DBEE

favorite photos from Instagram that were uploaded using the hashtag #sdbeer.

WARNING: THIRST FOR A TASTY, LOCALLY-BREWED BEER MAY OCCUR.

There were no losers thanks to @lostabbey during this weeks #sizematters fishing tour nament.

- @alliance_visual_experiences

@alliance_visual_experiences

Magnetic Brewing in SD. You are literally looking at the entire brewery. You have to appreciate the amount of work this guy puts into his one man operation.

- @babcockbrewing

@beersandcameras

Working on my day off isn't so bad when this is #MyOffice #ILoveMyJob #SDBEER @ missionbrewery

- @bobbys.digital

@ b re w b a r b o t

@ b ro s p ro v i s i o n s

WESTCOASTERSD.COM •

49


@ b u r n i n g . b e a rd . b re w i n g

@ c r a f t b e e rd

@craftguam

@ c u l t u re b re w i n g c o

@cynjjimenez

@daveyods

@lindseyschaefer

@mos828

I wish I had eight arms. New shirts out soon at HoppyBeerHoppyLif e.com

- @hoppybeerhoppylife

50 •

APRIL 2016

Getting down and dirty at @belchingbeaver today. We numbered and double dipped the ODB. Its all about the beaver! Cheers!

- @mrscholl


@omarpassons

@ p o o r h o u s e b re w

@ p o r t e r t h e b re w p u p

@sdcraftbeerguy

@ s d g o rd o n b i e r s c h

@sdhopshighway

@ s d t a p ro o m

@ s o c i e t e b re w i n g

@ t h e b re w p ro j e c t

Getting ready for our plumber. #Drainage

- @thunderhawkalements

@ t h re e b z i n e _ p o d c a s t

WESTCOASTERSD.COM •

51


Beer tasting with the @groundswellbrew team! Keep an eye out for their White IPA added to our tap list soon! Possible beer dinner in the works too!

- @tomhamslighthouse

@tortillasara

@ w o m e n s b e e rc o l l e c t i v e

Annual Tasting Room Party at @newenglishbrewing Barrel aged Zumbar and Zumbar cupcake are golden...time to get another p int of Pure & Simple IPA

- @yukithebeerzilla

FOLLOW @WESTCOASTERSD ON INSTAGRAM, AND DON’T FORGET TO USE #SDBEER IN YOUR UPLOADS! OUR FAVORITE #SDBEER PHOTOS WILL APPEAR IN THE NEXT ISSUE OF WEST COASTER SAN DIEGO.


16 BEERS ON TAP Featured Styles: IPA English Belgian Sour Barrel Aged

@councilbrewing

ER LATE NIGHT

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APRIL

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HAPPY HOUR LY

 

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Tasting Room Hours: Now Open Mondays! Mon: 4-9PM | Tues-Thurs: 2-9PM | Fri-Sat: 11AM-10PM 7705 Convoy Ct, San Diego, CA www.councilbrew.com

CL

LIMITED TIME OFFER: FREE SLICE OF NY STYLE CHEESE W/ A PURCHASE OF ANY FULL SIZE POUR! (ONLY DURING LATE NIGHT HAPPY HOUR)

20

FOUR

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APRIL

ROUGH DRAFT BREWING COMPANY MISSION BREWERY (CASK ONLY) HOPPY TAKEOVER FT. DANK BEERS MIKE HESS BREWING COMPANY


CRAFT BEER DIRECTORY & MAP

---------------------------------

544 5th Ave. | 619.232.9840 www.TheField.com 19. THE HOPPING PIG 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 20. THE LOCAL 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 21. THE TIPSY CROW 770 5th Ave. | 619.338.9300 www.TheTipsyCro w.com 22. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/TheBalboaSD 23. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

A| DOWNTOWN BEER BARS + RESTAURANTS

1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. BARLEYMASH 600 5th Ave. | 6 19.255.7373 www.BarleyMash.com 3. BUB’S @ THE BALL PARK 715 J St. | 619.546.0815 www.BubsSanDiego.com 4. CIRO’S PIZZERIA GASLAMP 536 Market St. | 619.696.0405 www.CirosSD.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.Do wnto wnJohnn yBro wns.com 7. HALCYON/STELLA PUBLIC HOUSE 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 8. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 9. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarr el.com 10. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com 11. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Oga washi.com 12. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queensto wn 13. SEARSUCKER 611 5th Ave. | 6 19.233.7327 www.Searsucker.com 14. STONE BREWING TAP ROOM 795 J St. | 619.727.4452 www.StoneBrewing.com 15. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com 16. TACOS & TARROS 2015 Birch Rd. www.TacosAndTarros.com 17. TASTE AND THIRST 715 4th Ave. | 6 19.955.5995 www.TasteAndThirst.com 18. THE FIELD IRISH PUB & RESTAURANT

OTHER

1. BOLT BREWERY TASTING ROOM 1971 India St. | 619.303.7837 www.BoltBrewer y.com 2. BORDER X TASTING ROOM 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com 3. IRON FIST TASTING ROOM 1985 Na tional Ave. 4. QUARTYARD VENUE 1102 Market St. | 619.432.5303 www.QuartYardSD.com ---------------------------------

B| UPTOWN

BOTTLE SHOPS

1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusWineMarket.com 2. BEST DAMN BEER SHOP (@KRISPMARKET) 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. | 619.255.7213 www.BallastPoint.com 2. HALF DOOR BREWING CO. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com 3. KARL STRAUSS BREWING CO. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 4. MONKEY PAW PUB & BREWERY 805 16th St. | 619.358.9901 www.MonkeyPa wBrewing.com 5. THE BEER COMPANY 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

BEER BARS + RESTAURANTS

1 . B E L C H I N G B E AV E R N O R T H PA R K 4223 30th St. | 760.703.0433 www.BelchinBea ver.com 2. BUFFALO PUBLIC HOUSE 406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 3. CAFFE CALABRIA 3933 30th St. | 619.291.1759 www.CaffeCalabria.com 4. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com 5. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com 6. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com 7. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com 8. CRAZEE BURGER 3993 30th St. | 619.282.6044

1. MISSION BREWERY 1441 L St. | 619.544.0555 www.MissionBrewer y.com 2. RESIDENT BREWING CO. 411 C St. | 619.717.6622 www.ResidentBrewing.com

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1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com 2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer.com 3 . B O U L E VA R D L I Q U O R 4245 El Cajon Blvd. | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.Henr ysMarkets.com 6. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 7. MAZARA TRATTORIA 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 8. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

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BOTTLE SHOPS

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1. BEST DAMN HOME BREW SHOP 1036 7th Ave. | 619.232.6367 Find us on Facebook!

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1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 26. TIGER!TIGER! TAVERN 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTa vern.com 27. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com 28. TRUE NORTH TAVERN 3815 30th St. | 619.291.3815 www.TrueNorthTa vern.com 29. URBN COAL FIRED PIZZA 3085 University Ave. | 6 19.255.7300 www.URBNNorthPark.com 30. UNDERBELLY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com 31. URBAN SOLACE 3823 30th St. | 619.295.6464 www.UrbanSolace.net 32. WAYPOINT PUBLIC 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

8

HOME BREW SUPPLY

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www.CrazeeBurger.com 9. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 10. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 11. ENCONTRO 3001 University Ave. | 619.291.1220 www.EncontroNorthPark.com 12. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460 www.HamiltonsTa vern.com 13. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 14. MODERN TIMES FLAVORDOME 3000 Upas St. www.ModernTimesBeer.com 15. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700 16. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com 17. POLITE PROVISIONS 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 1 8 . R I T U A L TAV E R N 4095 30th St. | 619.283.1618 www.RitualTa vern.com 19. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 20. SODA & SWINE 2943 Adams Ave. | 619.269.7632 www.SodaAndSwine.com 21. STATION TAVERN 2204 Fern St. | 619.255.0657 www.Sta tionTa vern.com 22. THE HAVEN PIZZERIA 4051 Adams Ave. | 619.281.1904 www.TheHa venPizzeria.com 23. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 24. THE SAFEHOUSE 2930 University Ave. | 619.458.9200 www.TheSafeHouseNP.com 2 5 . T H E S O U T H PA R K A B B E Y

BREWERIES

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BREW PUBS

1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO 3416 Adams Ave. | 619.255.2491 www.BlindLad yAleHouse.com 2 . S O U T H PA R K B R E W I N G 1517 30th St. | 619.610.9038 www.SouthParkBrewing.com

BREWERIES

1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.TheBarnBrew.com 2. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBrewing.com 3. MIKE HESS BREWING (NORTH PARK) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 4. POOR HOUSE BREWING COMPANY 4494 30th St. www.PoorHouseBrew.com 5. THORN ST. BREWERY 3176 Thorn St. www.ThornStreetBrew.com

HOME BREW SUPPLY 1. THE HOMEBREWER 2911 El Cajon Blvd. | 619.450.6165 www.TheHomebrewerSD.com

OTHER

1. RIP CURRENT TASTING ROOM 4101 30th St. www.RipCurrentBrewing.com ---------------------------------

C| LA JOLLA BEER BARS + RESTAURANTS

1. EUREKA! 4353 La Jolla Villa ge Dr. Ste H35 858.210.3444 www.EurekaRestaurantGroup.com 2. HOME PLATE SPORTS CAFE 9500 Gilman Dr. | 858.657.9111 www.HomePla teSportsCafe.com 3. LA VALENCIA HOTEL 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4. PORTERS PUB 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 5. PUBLIC HOUSE 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. REGENTS PIZZERIA 4150 Regents Park Ro w 858.550.0406 www.RegentsPizza.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.WholeFood sMarkets.com

BREW PUBS

1. KARL STRAUSS BREWING CO. 1044 Wall St. | 858.551.2739 www.KarlStrauss.com 2. LA JOLLA BREWING COMPANY 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.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

OTHER

1 . H I LT O N L A J O L L A T O R R E Y PINES 10950 North Torrey Pines Rd. 858.558.1500 | www.Hilton.com ---------------------------------

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS

1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.La titude32Bar.com 9. LUIGI’S AT THE BEACH 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. PACIFIC BEACH FISH SHOP 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 1 1 . S D TA P R O O M 1269 Garnet Ave. | 858.274.1010 www.SDTa pRoom.com 12. SANDBAR SPORTS GRILL 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 13. SANDBOX PIZZA 1014 Grand Ave. | 858.272.7263 www.SandBoxSD.com 14. SINBAD CAFE 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 15. SNEAK JOINT 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 16. THE BAR KEY 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 17. THE PATIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePa tioOnLamont.com 18. THE PROMISCUOUS FORK 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 19. TURQUOISE CELLARS 5026 Cass St.| 858.412.5377 www.Facebook.com/TurquoiseCellars 20. 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. CREST LIQUOR 3787 Ingraham St. | 858.274.3087 www.CrestPacificBeach.com 3. 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 . FAT H O M B I S T R O 1776 Shelter Island Dr. 619.222.5835 | www.Fa thomBistro.com 2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTo wnPub.com 3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Nia gara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertySta tion.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. ROSE'S TASTING ROOM 2609 Congress St. | 619.293.7673 www.RosesTastingRoom.com 13. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 14. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.Shera tonSanDiegoHotel.com 15. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Sla ters5050.com 16. TENDER GREENS 2400 Historic Deca tur Rd. 619.226.6254 www.TenderGreensFood.com 17. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 18. 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 Narra gansett Ave. 619.224.0443 www.OliveTreeMarket.com 4. SEA TRADER LIQUOR & DELI 1403 Ebers St. | 619.223.3010 www.SeaTraderLiquorAndDeli.com

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 Deca tur Rd. 760.294.7899 www.StoneWorldBistro.com

BREWERIES

1. MODERN TIMES BEER 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.com 2. BAY CITY BREWING CO. 3760 Hancock St. www.BayCityBrewingCo.com

OTHER

1 . C U LT U R E B R E W I N G TA S T I N G ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com 2. MIKE HESS TASTING ROOM

4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com 3. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com ---------------------------------

F| MISSION VALLEY/ CLAIREMONT BEER BARS + RESTAURANTS

1. BALBOA’S TAP HOUSE 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. COMMON THEORY PUBLIC HOUSE 4805 Convo y St. | 619.495.3689 www.CommonTheor ySD.com 3. DAN DIEGOS 2415 Morena Blvd. | 619.276.2100 www.DanDiegos.com 4. LA GRAN TERRAZA 5998 Alcala Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. MCGREGOR'S GRILL 10475 San Diego Mission Rd. | 619.282.9797 www.McGregorsSanDiego.com 6. O’BRIEN’S PUB 4646 Convo y St. | 858.715.1745 www.OBriensPub.net 7. PACIFIC TIME 5277 Linda Vista Rd. | 619.260.8446 www.PacificTimeSD.com 8. POSEIDON PROJECT 4126 Na pier St. | 619.230.5334 www.PoseidonSD.com 9. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handler y.com 10. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 11. SPICE & SOUL 4033 Ava ti Dr. | 858.291.8480 www.SpiceNSoul.com 12. STEINS PUB 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 13. 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. JIMBO’S LIQUOR 4411 Genesee Ave. | 858.278.6440 www.Facebook.com/Jimbos.Liquor 3. KEG N BOTTLE 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 4. MESA LIQUOR & WINE CO. 4919 Convo y 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 BREWMART 5401 Linda Vista Rd. 406 619.295.2337 www.HomeBrewMart.com 2. BITTER BROTHERS 4170 Morena Blvd. | 619.961.6690 www.BitterBrothers.com 3. BENCHMARK BREWING CO. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 4. CORONADO BREWING CO. (KNOXVILLE) 1205 Knoxville www.CoronadoBrewingCompan y.com 5. COUNCIL BREWING COMPANY 7705 Convo y Ct. | 858.256.0038

www.CouncilBrew.com 6. GROUNDSWELL BREWING C O M PA N Y 6304 Riverdale St. | 619.795.2337 www.Grounds wellBrew.com 7. HELM’S BREWING CO. 5640 Kearn y Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 8. KENSINGTON BREWING COMPANY 5839 Mission Gorge Rd. Ste. E 619.948.8705 www.KensingtonBrewCo.com 9 . K I L O WAT T B R E W I N G 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilo wa tt.beer 10. MAGNETIC BREWING 5595 Ma gna tron Blvd. | 858.222.1668 www.Ma gneticBrewing.com 11. QUANTUM BREWING 5375 Kearn y Villa Rd. #116 www.QuantumBeer.com 12. SOCIETE BREWING C O M PA N Y 8262 Clairemont Mesa Blvd. 858.598.5409 www.SocieteBrewing.com

HOME BREW SUPPLY 1. HOME BREW MART/BALLAST POINT 5401 Linda Vista Rd. 40 6 619.232.6367 www.HomeBrewMart.com

OTHER

1. CITIZEN BREWERS 5837 Mission Gorge Rd. Ste. A 760.587.7989 www.CitizenBrewers.com 2. RIVERWALK GOLF COURSE 1150 Fashion Valley Rd. 619.296.4653 www.RiverWalkGC.com ---------------------------------

G| SORRENTO VALLEY/MIRA MESA/MIRAMAR 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 3. WOODY’S BURGERS 7070 Miramar Rd. | 858 .695.9986 www.Bangin-Burgers.com

BOTTLE SHOPS

1. KEG N BOTTLE 9430 Scranton Rd. | 858.458.4290 www.KegNBottle.com 2. SAN DIEGO WINE CO. 7080 Miramar Rd. Ste. 100 | 858.586.9463 www.SanDiegoWineCo.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

BREWERIES

1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. 32 NORTH BREWING CO. 8655 Production Ave. | 619.363.2622 www.32NorthBrew.com 3. ALESMITH BREWING COMPANY 9990 AleSmith Ct. | 858.549.9888 www.AleSmith.com 4. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 5. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com


= N E W L O C AT I O N

1. AMERICAN HOMEBREWING SUPPLY 9535 Kearn y Villa Rd. | 858.268.3024 www.AmericanHomebrewing.com

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1. BEER ON THE WALL 3310 Via De La Valle | 760.722.2337

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PACIFIC BEACH

BOTTLE SHOPS

IFF

---------------------------------

EL S

TORREY PINES

1. 83 DEGREES 660 Carlsbad Villa ge Dr. | 760.729.7904 www.83Degrees.net 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.DaniPsCorkTa p.com 4. FLYING PIG PUB & KITCHEN 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com 5. GREEN DRAGON TAVERN AND

1. LEGACY BREWING TAP ROOM 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 2. MALAHAT SPIRITS 8706 Production Ave. | 858.999.2326 www.Malaha tSpirits.com 3. WHITE LABS 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

10

MUSEUM 6115 Paseo Del Norte | 760.918.2421 www.GreenDra gonTa vernCA.com 6. LOCAL TAP HOUSE OCEANSIDE 308 S Coast Hwy. | 760.547.1469 www.LocalTa pHouse.com 7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTa pRoom.com 9. TAP THAT TASTING ROOM 3207 Ro ymar Rd. | 760.433.4827 www.Ta pTha tKegNo w.com 10. THE COMPASS 300 Carlsbad Villa ge Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

H| NORTH C O U N T Y C O A S TA L BEER BARS + RESTAURANTS

OTHER

FANU

5

1

HOME BREW SUPPLY

E ST 3 UOIS URQ 16T 19 8

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www.SaintArcherBrewer y.com

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www.Mikkeller.DK 12. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 1 3 . O ’ S U L L I VA N B R O S . B R E W I N G 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com 14. PACIFIC BREWING COMPANY 8680 Miralani Dr. | 303.819.7086 www. PacificBrewingCo.com 15. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org 16. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 17. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 18. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337

SU

6. DIVISION 23 BREWING 7408 Trade St. | 858.752.1924 www.Division23 Brewing.com 7. DUCK FOOT BREWING C O M PA N Y 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootB eer.com 8. GREEN FLASH BREWING C O M PA N Y 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 9. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 www. IntergalacticBre w.com 10. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453 www.HessBrewing.com 11. MIKKELLER BREWING SAN DIEGO 9366 Cabot Dr. | 858.353.7174

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= N E W L O C AT I O N

www.BeerOnTheWall.com 2. PAPPY’S MARKET 601 N. Cleveland St. | 760.722.0043 3. PIZZA PORT BOTTLE SHOP 573 Carlsbad Villa ge Dr. 760.720.7007 www.PizzaPort.com/Loca tions/Bottle-Shop 4. STONE COMPANY STORE OCEANSIDE 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com 5. TEXAS WINE & SPIRITS 945 Carlsbad Villa ge Dr. 760.729.1836 www.TexasWineSpirits.com

BREW PUBS

1. BREAKWATER BREWING COMPANY 101 N Coast Hwy. Ste C140 760.433.6064 www.Breakwa te rBrewingCompan y.com 2. KARL STRAUSS BREWING CO. 5801 Armada Dr. | 760.431.2739 www.KarlStrauss.com 3. PIZZA PORT CARLSBAD 571 Carlsbad Villa ge Dr. 760.720.7007 | www.PizzaPort.com 4. URGE OCEANSIDE / MASON ALE WORKS 2002 S. Coast Hwy | 760.429.7424 www.UrgeGastropub.com

BREWERIES

1. ARCANA BREWING CO. 5621 Palmer Way www.ArcanaBrewing.com 2. BAGBY BEER COMPANY 601 S. Coast Hwy. | 760.270.9075 www.Ba gbyBeer.com 3. CULVER BEER CO. 2719 Loker Ave West, Ste. D 760.814.2355 www.CulverBeer.com 4. LEGACY BREWING COMPANY 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 5. OCEANSIDE ALE WORKS 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 6. ON-THE-TRACKS BREWERY 5674 El Camino Real Ste G www.OTTBrew.com

HOME BREW SUPPLY 1. CARLSBAD BREW SUPPLIES A.K.A. GUADALUPE BREWERY 5674 El Camino Real Ste D 858.751.4BR U www.CarlsbadBrewSupply.com 2. HYDROBREW 1319 S Coast Hwy. 760.966.1885 www.HydroBrew.com

OTHER

1. GOLDEN COAST MEAD 4089 Oceanside Blvd. Ste. H 510.206.1502 www.GoldenCoastMead.com ---------------------------------

I| EAST COUNTY BEER BARS + RESTAURANTS

1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 | www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com 3. DOWNTOWN CAFE 182 E Main St. | 619.440.5687 www.Do wnto wnCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 6 . M A I N TA P TAV E R N 518 E Main St. | 619.749.6333 www.MainTa pTa vern.com 7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com 8. PRESS BOX SPORTS LOUNGE 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com 9. URBN ST.

110 S Ma gnolia Ave. | 619.328.6922 www.URBNStBrewing.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.Bevera ges4LessInc.com 3. FLETCHER HILLS BOTTLE SHOP 2447 Fletcher Pkwy | 619.469.8410 www.FletcherHillsBottleShop.com 4. GARDEN FARMS MARKET 12580 Lakeshore Dr. | 619.334.5550 5. HELIX LIQUOR 444 West Chase Ave. | 619.444.0226 6. VALLEY FARM MARKET 9040 Campo Rd. | 619.463.5723 www. ValleyFarmMarkets.com 7. WINDY CITY LIQUOR 701 Broadway | 619.588.8404 www.Wind yCityLiquor.com

BREWERIES

1. BNS BREWING & DISTILLING 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. BURNING BEARD BREWING 785 Vernon Way | 619.456.9185 www.ButchersBrewing.com 3. BUTCHER’S BREWING 9962 Prospect Ave. | 619.334.2222 www.BurningBeardBrewing.com 4. PACIFIC ISLANDER BEER CO. 8665 Argent St. | 619.270.7777 www.Facebook.com/PacificIslanderBrewing

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. FIREHOUSE QUE AND BREW 1019 S. Main Ave. | 760.645.3729 3. INLAND TAVERN 1001 W San Marcos Blvd. | 760.744.8782 www.InlandTa vern.com 4. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 5. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyWineCompan y.com 6. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 7. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Sla ters5050.com 8. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 9. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 10. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.Bello wsWoodFire.com

BOTTLE SHOPS

1 . H O L I D AY W I N E C E L L A R 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 Shado wridge Dr. | 760.727.2017

BREW PUBS

1. BACK STREET BREWERY LAMPPOST PIZZA 15 Ma in St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. PLAN 9 ALEHOUSE 155 E Grand Ave. | 760.489.8817 www.Plan9Alehouse.com 3. PROHIBITION BREWING CO. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompan y.com 4. SAN MARCOS BREWERY & GRILL 1080 W San Marcos Blvd. 760.471.0050 www.SanMarcosBrewer y.com

BREWERIES

1 . A Z T E C B R E W I N G C O M PA N Y / 7 N AT I O N S 2330 La Mirada Dr. Ste 300 760.598.7720 www.AztecBrewer y.com 2. BARREL HARBOR BREWING 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3 . B E L C H I N G B E AV E R B R E W E RY 980 Park Center Dr. | 760.703.0433 www.TheBelchingBea ver.com 4. BOOZE BROTHERS BREWERY 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewer y.com 5. DOS DESPERADOS 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. FALLBROOK BREWING CO. 136 N Main Ave. www.FallbrookBrewing.com 7. IRON FIST BREWING CO. 1305 Hot Springs Wy. Ste 101 760.216.6500 www.IronFistBrewing.com 8. KURACALI SAKÉ & BEER BREWERY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 9. LATITUDE 33 BREWING COMPANY 1430 Vanta ge Ct. Ste 104 760.913.7333 | www.La t33Brew.com 10. MOTHER EARTH BREW CO. 2055 Thibodo Road (Vista, CA 92081) 760.599.4225 www.MotherEarthBrewCo.com 11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. | 760.294.4045 www.Offbea tBrewing.com 12. PORT BREWING/THE LOST ABBEY 155 Ma ta Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 13. RIP CURRENT BREWING 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 14. STONE BREWING CO. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 15. STUMBLEFOOT BREWING CO. 1784 La Costa Meado ws Dr. www.Stumblefoot.com 16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd. www.ValleyCenterBrewer y.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.Wa velengthBrewCo.com

HOME BREW SUPPLY 1. BEAR ROOTS BREW SUPPLY 1213 S. Santa Fe Ave. | 760.726.4204 www.BRBrewCo.com 2 . M O T H E R E A R T H R E TA I L STORE 204 Main St. | 760.599.4225 www.MotherEarthBrewCo.com 3. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBea ver.com

OTHER

1 . M O T H E R E A R T H TA P H O U S E 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com ---------------------------------

K | P O W AY / RANCHO

BERNARDO BEER BARS + RESTAURANTS

1. BROTHER’S PROVISIONS 16451 Bernardo Ctr. Dr. 855.850.2767 | www.BrosProvisions.com 2. BT'S BBQ 7845 Highlands Villa ge Pl. 858.484.3952 | www.BTs-BBQSD.com 3. COMPANY PUB AND KITCHEN 13670 Po way Rd. | 858.668.3365 www.Compan yPubAndKitchen.com 4. PHILEAS FOGG’S 11385 Po way Rd. | 858.486.4442 www.PhileasFoggs.com 5. SANCTUARY LOUNGE 12090 Scripps Summit Dr. 858.530.3039 www.Sanctuar y-SD.com 6. URGE AMERICAN GASTROPUB 16761 Bernardo Ctr. Dr. 858.637.8743 | www.URGEGastropub.com 7. YANNI’S BAR & GRILL 12015 Scripps Highland Dr. 858.527.0011 | www.YannisBistro.com

BOTTLE SHOPS

1. BARONS MARKET 11828 Rancho Bernardo Rd. 858.485.8686 | www.BaronsMarket.com 2. DISTILLER’S OUTLET 12329 Po way Rd. | 858.748.4617 www.DistillersOutlet.com 3. DON’S LIQUOR 13337 Po way Rd. | 858.748.7500 4. PICCADILLY MARKETPLACE 14149 Twin Peaks Rd. | 858.748.2855 5. PW MART 12906 Pomerado Rd. 858.748.7693 6. EXPRESS LIQUOR & MARKET 14168 Po way Rd. | 858.486.5552

BREW PUBS

1. CORK & CRAFT / ABNORMAL 16990 Via Tazon | 858.618.2463 www.TheCorkandCraft.com 2. KARL STRAUSS BREWING CO. 10448 Reser ve Dr. | 858.376.2739 www.KarlStrauss.com 3. OGGI’S PIZZA AND BREWING CO. 10155 Rancho Carmel Dr. 858.592.7883 www.CMR.Oggis.com

OTHER

1. GREEN FLASH CELLAR 3 12260 Crosthwaite Cir. 858.622.0085 www.GreenFlashBrew.com/Cellar3

BREWERIES

1 . L I G H T N I N G B R E W E RY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewer y.com 2. SECOND CHANCE BEER CO. 15378 Avenue of Science #222 www.SecondChanceBeer.com ---------------------------------

L | S O U T H B AY BEER BARS + RESTAURANTS

1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompan y.com 2. LA BELLA PIZZA 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 3. MACHETE BEER HOUSE 2325 Highland Ave. www.facebook.com/MacheteBeerHouse 4. MANHATTAN BAR 400 Broadway | 619.422.6641 www.Manha ttan91910.com 5. OGGI’S PIZZA AND BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 6. THE CANYON SPORTS PUB & GRILL 421 Telegra ph Can yon Rd. 619.422.1806 | www.CYNClub.com 7. THIRD AVENUE ALEHOUSE

319 Third Ave. www.ThirdAvenueAlehouse.com

BOTTLE SHOPS

1. BRANDY WINE LIQUOR 1655 Brand ywine Ave. 619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 61 9.474.7255 www.KegNBottle.com 3 . S O U T H B AY L I Q U O R 1355 Broadway | 619.422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619.409. 7630 www.Henr ysMarkets.com

BREWERIES

1. BAY BRIDGE BREWING 688 Marsa t Ct. | 619.66 6.1848 www.BayBridgeBrewing.com 2. BORDER X BREWING 8684 Avenida De La Fuente Ste. 8 619.787.6176 www.BorderXBrewing.com 3. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com

HOME BREW SUPPLY 1. SOCAL BREW SHOP 301 W 28th St. | 619.336.1856 www.SoCalBrewShop.com

---------------------------------

M| 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. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 4. JUNK HOUSE GASTRO-PUB 5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 5. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 6. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7 . T H E U G LY D O G 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 8. THE VINE COTTAGE 6062 Lake Murray Blvd. 619.465.0138 www.TheVineCotta ge.com 9. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 10. 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!

BREWERIES

1. BOLT BREWERY 8179 Center St. | 619.303.7837 www.BoltBrewer y.com 2. HELIX BREWING CO. 8101 Commercial St. | 619.741.8447 www.DrinkHelix.com ---------------------------------

N | E N C I N I TA S / DEL MAR


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BEER BARS + RESTAURANTS

1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.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.Lumber y ar dTa vernAndGrill.com 5. OGGI’S PIZZA AND BREWING CO. 12840 Carmel C ountr y 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 7. PANDORA’S PIZZA. 828 N. Coast Hwy | 760.230.2323 www.PandorasPizzaPie.com 8. PRIORITY PUBLIC HOUSE 576 N. Coast Hwy 101 | 760.230.1999 www.PriorityPublicHouse.com 9. SAN DIEGO BEERWORKS 437 S. Highway 101 | 858.353.7174 www.SanDiegoBeerWorks.com 10. STADIUM SPORTS BAR & RESTAURANT 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 11. SUBLIME TAVERN 3790 Via de la Valle | 858.259.9100 www.SublimeTa vern.com 12. THE CRAFTSMAN NEW AMERICAN TAVERN 267 N. El Camin o Real | 760.452.2000 www.CraftsmanTa vern.com 13. THE REGAL SEAGULL 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSea gull.com 14. UNION KITCHEN & TAP 1108 S Coast Hwy. 101 760.230.2337 | www.LocalUnion101.com

BOTTLE SHOPS

1. FARR BETTER SPIRITS 398 N. El Camin o 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/Loca tions/SolanaBeach

BREWERIES

1 . C U LT U R E B R E W I N G C O . 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com ---------------------------------

O| CORONADO BEER BARS + RESTAURANTS

1. LEROY’S KITCHEN & LOUNGE 1015 Orange Ave. | 619.437.6087 www.Lero ysLuckyLounge.com 2. LITTLE PIGGY’S BAR-B-Q 1201 First St. | 619.522.0217 www.NadoLife.com/LilPigg ys 3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/Villa gePizzeria

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.CoronadoBrewingCompan y.com ---------------------------------

P| MISSION HILLS/HILLCREST

BEER BARS + RESTAURANTS

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEa ter y.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.Enjo ySausa ge.com 4. SAN DIEGO BREW PROJECT 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 5. SHAKESPEARE PUB & GRILLE 3701 India St. | 619.299.0230 www.ShakespearePub.com 6. TABLETOP COMMONS 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 7. THE PATIO ON GOLDFINCH 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8. THE REGAL BEAGLE 4020 Goldfinch St. | 619.501.5090 www.ThePa tioOnGoldfinch.com 9. TOMA SOL 301 W Washington St. | 619.291.1159 www.TomaSolTa vern.com

WANT TO ADD YOUR LOCATION? • • • • • • • •

EMAIL: DIRECTORY@WESTCOASTERSD.COM

BOTTLE SHOPS

1. WHOLE FOODS HILLCREST 711 University Ave. | 619.294.2800 www.WholeFoodsMarket.com

BREW PUBS

1. HILLCREST BREWING C O M PA N Y 1458 University Ave. | 619.269.4323 www.HillcrestBrewingCompan y.com

BREWERIES

1.ACOUSTIC ALES BREWING EXPERIMENT 1795 Hancock St. | 619.299.2537 www.AcousticAles.com ---------------------------------

Q| ALPINE BEER BARS + RESTAURANTS

1. ALPINE BEER CO. PUB 1347 Ta vern Rd. | 619.445.2337

BREWERIES

1. ALPINE BEER COMPANY 2351 Alpine Blvd. | 619.445.2337 www.AlpineBeerCo.com

BOTTLE SHOPS

1. BARONS MARKET 1347 Ta vern Rd. | 619.445.5600 www.BaronsMarket.com ---------------------------------

R| RAMONA BREWERIES

1. CHUCKALEK INDEPENDENT BREWERS 2330 Main St. Ste. C | 513.465.9768 www.ChuckAlek.com ---------------------------------

S| JULIAN BREW PUBS

1. JULIAN BREWING/BAILEY BBQ 2307 Main St. | 760.765.3757 www.BaileyBBQ.com

BREWERIES

1. NICKEL BEER COMPANY 1485 Hollo w Glen Rd. | 760.765.2337 www.NickelBeerCo.com

www.Bullets2Bandages.org

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West Coaster Aprill 2016  
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