Page 1

DEC/JAN 2014 -15 | SERVING AMERICA’S FINEST BEER COUNTY | SAN DIEGO

14 IN ‘14

BEST OF SAN DIEGO BEER READER POLL

BEST BEERTENDER: NATE SOROKO see more starting on page 25

+ BRANDON HERNÁNDEZ’S COMPLETE GUIDE TO SD BREWERIES REVIEWED, DYNAMICS OF SENSORY ANALYSIS, AND MORE! VOLUME 4 NO. 14

ENJOY #SDBEER & ENGAGE SOCIALLY @WESTCOASTERSD


LETTER FROM THE PUBLISHER What a year! Here at West Coaster we have a bird’s eye perspective of the beer scene, and we try our best to share that with you each month while keeping our personal opinions out of the limelight. That said, I thought this would be the right time to share my opinion-heavy look back on 2014: My favorite beers of 2014 have been narrowed down into three choices. Pizza Port did a hell of a job getting its Ponto cans out throughout SoCal, and seldom did I pass up a chance to load up a few in my grocery basket. The prices are unbeatable, and I’d frequently overlook similarly-priced 16 oz. 4-packs or 12 oz. 6-packs for the 16 oz. 6-packs of Ponto, which is a fantastic low-ABV hop bomb that delivers. Pizza Port should be proud. Karl Strauss dropped Mosaic Session IPA on my unsuspecting palate during 2014. This beer is magnificent: a lightly sweet, resiny baby IPA that is easily my favorite Karl beer ever. There was a time when it was readily available on draft everywhere mid-Summer, and it was glorious. I heard that the next batch is coming early 2015. If you’re one of the folks that overlooks Karl Strauss for whatever reason, give this beer a try next time you see it. Beyond the pale of hops, Modern Times’ Lomaland has matured nicely. With its Belgian yeast character, plus floral and just slightly funky notes, I could drink this beer forever. In 2014, I tried. The cans are readily available, too. Modern Times gets a lot of love this issue, but Lomaland still deserves a mention. A large goal of West Coaster is fostering gentrification through fermentation. This is a fancy term I cooked up that means I like seeing beer spots open in non-traditional beer neighborhoods, because these cool businesses often improve the communities they become a part of. I’ve been most impressed by Oceanside, which saw Bagby Beer Company open in 2014. Simultaneously, other cool beer spots popped up on my radar of the area: Local Tap House, Surfside Tap Room, and Legacy Brewing Co. Combine that with existing spots like Breakwater Brewing Co., Tap That’s Taproom, and Stone’s “company store” tasting room, and I’ve seriously considered moving to Oceanside based on the relatively low seaside rents and increasing beer availability. As the San Diego brewing community matures beyond its present craziness into an established hardcore beer town, I’m looking forward to being continuously surprised and impressed. Our native product, craft beer, is changing the DNA of what it means to be a San Diegan. Not just perfect weather and pretty faces anymore, we’re now blessed with nearly 100 breweries that are enacting positive changes in communities by cultivating a consumer that supports businesses that hold themselves to a higher standard of quality. Let us never be jaded. A growler from the soft opening of Fall Brewing Company - the last brewery to open its doors in 2014 Mike Shess Publisher and West Coaster ISO the perfect beer town


WRITERS

West Coaster, THE PUBLICATION Founders RYAN LAMB MIKE SHESS Publisher MIKE SHESS mike@westcoastersd.com Executive Editor RYAN LAMB ryan@westcoastersd.com Art Director KAYLA COLEMAN kayla@westcoastersd.com Graphic Designer ASHLEY DREWITZ ashley@westcoastersd.com Media Consultant TOM SHESS thomas.shess@gmail.com Staff Writers SAM TIERNEY sam@westcoastersd.com BRANDON HERNÁNDEZ brandon@westcoastersd.com RYAN RESCHAN ryan.reschan@westcoastersd.com GONZALO QUINTERO drqcbt@gmail.com Contributors AMBER NELSON BRUCE GLASSMAN IAN CHEESMAN JUSTIN BARROW TIM STAHL

West Coaster, THE WEBSITE Web Manager Web Editor Web Master

MIKE SHESS RYAN LAMB JOSH EVERETT

West Coaster is published monthly by West Coaster Publishing Co., and distributed free at key locations throughout Greater San Diego. For complete distribution list westcoastersd.com/distribution. Email us if you wish to be a distribution location.

INTO THE BREW

THE CARBOY CHRONICLES

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

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

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

© 2014 West Coaster Publishing Co. All rights reserved.

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

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

TABLE OF CONTENTS 8-11

13-15

16

21-22

25-31

35-37

38, 43

46-51

Brews in the News

#sdbw Instagram Picks

Book Review

Into the Brew

14 in ‘14: Best in SD Beer

The Doctor’s Office

Plates & Pints

Directory & Map

ON THE COVER: Nate Soroko, the oft-boisterous Islander found behind the bars at Toronado and Modern Times, is the Best Beertender of 2014 according to our online reader poll. In this photo, photographer Tim Stahl captures Nate in his element -- the tasting room of Modern Times -- which coincidentally won for Best Tasting Room. See more starting on page 25


Craft

Beer Ga rde n uring d s e y Pin e r r To PEN a O l l E o J C RAN n La o U t l S i IN at H ERS 2015 M , R 8 A 6 F

FEB

HHH FREE ADMISSION

SELECTIONS FROM SAN DIEGO’S TOP BREWERIES Friday-Sunday 1-6pm + Live Music 3-6pm

Food Selections: Fish & Carne Asado Tacos Brats and Pretzel Bites

#beermetorrey Must be 21 years or older.

Located on the Torreyana Terrace


Brews

IN THE N E W S PHOTOS BY TIM STAHL

San Diego Brewers Guild Fest

8 | December/January 2014-15


Council Brewing @ Steins Pub

BEER ON THE RADIO

Ray Astamendi @ Fall Brewing

In mid-October, West Coaster was invited on 107.9FM The Mountain’s Happy Hour San Diego talk show along with Ballast Point Specialty Brewer Colby Chandler to speak about the state of San Diego beer, with hosts (and fellow beer lovers) Rich, Jere and “Big Fry.” The fun news/comedy program airs every Thursday, 7-9 p.m. and frequently hosts brewing industry folks along with a musical guest. Listen live or to archived programs online: themountainfm.com FM 94.9 has been hosting the weekly Rock and Roll Happy Hour for over three years. Host and homebrewer Jeremy Pritchard and Stone Brewing Co.’s Ken Wright invite brewing community members to speak about upcoming events or recent beer happenings every Friday from 7-8 p.m.. Every weekday at 4:40PM, the station also airs the Who’s Tapping WHAT?! segment as well. On the AM airwaves, November saw the launch of Craft City Listing on KCBQ 1170. Hosts Dave Werth and Andy Killion focus the weekly recorded program on beer, business and real estate every Thursday at 7 p.m. Rotating guests from the San Diego brewing world will be featured with the goal of giving listeners an insider’s perspective. At time of press, their first show featuring West Coaster Publisher Mike Shess was available online at craftcitylisting.com. Online, occassional West Coaster contributor Cody Thompson of ThreeBZine.com has been recording a regular beer-centric podcast for well over a year now, focusing on beer news, tastings and more. More than 40 episodes are available on iTunes (see ThreeBZine.com). San Diego Beer Talk Radio is the newest podcast covering local beer. It’s the brainchild of Greg Homyak, San Diego Craft Brew Society’s founder, an 800+ human strong meetup. com group that organizes beer events around the county. The promising podcast that is now 6 episodes in, with their most recent episode focusing on Helm’s Brewing Company’s Brew-It-Yourself concept. Listen online at sdbeertalk.com and check out meetup. com/San-Diego-Craft-Brew-Society if you’re looking to drink with fellow beer lovers.

WestCoasterSD.com | 9


NOVEMBEER GROWTH The month of November 2014 saw tons of growth in the San Diego Beer World, with several new beer spots opening up. North Park, for example, saw lots of changes: Fall Brewing Co. is now in soft-opening mode on 30th Street, while restaurants Safehouse and Berkeley Pizza are now serving craft beer, adding taps to the already-beer-soaked neighborhood. Local beer-art creator Craft Beerd and beer-cupcake purveyor PubCakes both secured some storefront space within Simply Local, which caters to San Diego-made goods on 3013 University Avenue, next to Bottlecraft. Down in South Park, the second brewery under the watchful eye of the Blairs is slated for a late 2014 or early 2015 opening. South Park Brewing Co. will be manned by 2013 GABF Gold-winner Cosimo Sorrento, who will also continue to head Monkey Paw, which just received a brewhouseupgrade from Escondido-based Premier Stainless. In Kearny Mesa, Kilowatt Brewing posted their ABC license in November and will be in the same office park as Council Brewing Co. East Pacific Beach will see a brewery opening called Bitter Brothers, which will be located not far from Karl Strauss’ main production facility off Morena Boulevard.

GUILD FEST’S BIG TURNOUT While the numbers are still being crunched, San Diego Beer Week organizers report a strong 2014 turnout. Guild Fest organizer Matt Dolman elaborates: “We set a record on attendance and ticket sales. Both days were sold out, and we’ve had lots of good feedback from board members and breweries.” On Friday evening, for the VIP session, attendance was 1340 and on Saturday, attendance was 3254; both days were above expectations. Sales were around 10% above 2013, and more than 3% over expected sales. The majority of the attendees were from Southern California, with solid attendance from Northern California, the Midwest and the East Coast. Beer drinkers also came from Brazil, Canada, Mexico, South Korea and the United Kingdom. Dolman credits early bird ticket sales and a strong social media presence for helping sales this year. Improvements for next year include reducing the attendance for the VIP Friday session, increasing visibility for restrooms and giving more love to designated drivers.


SDBC PRODUCING HOUSE KOMBUCHA Grantville’s twenty-one year-old brewery, San Diego Brewing Co. (SDBC), recently added a house-produced kombucha to its lineup. Kombucha is a lightly effervescent, fermented, low-alcohol drink made with tea and a culture of yeast and bacteria. The first “R&D” batch, a blueberry-pomegranate variety, was released at San Diego Beer Week’s closing event; the five-gallon keg kicked in three hours. Kombucha brewer Cary Dinapoli produced more of the same flavor for tapping on December 1. SDBC’s beer brewer Jeff Drum described the beverage for WC: “It comes in at 0.56% ABV and a 3.0 pH, so it’s pretty tart, but balanced. It’s made with filtered water, organic black tea, organic cane sugar, and organic blueberry and pomegranate juice. It pours with a nice, rocky head on it, moderate carbonation, and has funk flavors reminiscent of a Belgian sour beer, but with the inherent refreshing qualities of black tea, and of course very low alcohol.” Drum went on to say that the establishment plans on not just serving the beverage as a stand-alone, but also as a component of both beer and distilledliquor cocktails.

BREWS IN OTHER NEWS Candace Woo at EaterSD.com reported on November 13th that the Quad Ale House will open in the space that was formerly Gaslamp Tavern. The 5,000 square foot pub will serve 28 taps. Serving as “mentor” on the project, Tomme Arthur (Port Brewing / The Lost Abbey) suggested the name, while The Brew Project’s Beau Schmitt will curate the tap handles. Beer chef Brandon Brooks is consulting on the menu, which will focus on a “healthier take” on barbecue. Local non-profit news organization KPBS has recently ramped up their coverage of local beer online, on the radio and streaming video. A November 14th article highlights the Vista brewing scene featuring SD Brewers Guild Vice President / Mother Earth Brew Co. Chief Branding Officer Kevin Hopkins, Bruce Glassman, publisher of San Diego Brewery Guide and Toolbox Brewing Co.’s Peter Perrecone & Amanda Elder speaking on the North SD neighborhood.


#sdbw Over the next two pages, we’ll share some of our favorite photos from Instagram that were uploaded using the hashtag #sdbw. Warning: Thirst for a tasty, locally-brewed beer may occur.

@_instajoe_

@alltypesoffuckery

@au_sec

@aylon

@bagbybeer

@berniewire

@biybrewityourself

@blindedbylensflares

@blindladyalehouse WestCoasterSD.com | 13


@commontheory

@craftbeerd

@craftmecca

@craftybeersd

@dandydani81

@enelle

@essm730

@greenflashbeer

@hamiltonstavern

@ingridacherney

@kingsofthecraft

@kira827

Follow @westcoastersd on Instagram, and don’t forget to use #sdbeer in your uploads! Our favorite #sdbeer photos will appear in the February issue of West Coaster San Diego


@loloismynameoh

@moderndaymoonshine

LET US BE YOUR GUIDE • 20 new breweries added! • Tasting notes on more than 600 beers • Essential facts & trip-planning advice • Dozens of maps • Fits in your back pocket!

@regalseagullsd

@sdbrewers

@sdtaproom

@tapandcheer.jpg

@threedogkitchen

@urgegastropub

THE SAN DIEGO BREWERY GUIDE


MAKING THE GRADE

I

ONE WRITER REVIEWS ANOTHER’S NEW BOOK

t may seem like a foregone conclusion that this magdistribution of the overall tallies (which, as a not-so-closBY IAN CHEESMAN azine will only have glowing things to say about a eted geek, is hardly beyond me) a rough bell-curve would book penned by one emerge. This acknowledges of their own staff writthat while San Diego’s suds ers. It’s basically the media scene may trump most othequivalent of tacking your ers, when pitting its particikid’s artwork to the repants against one another frigerator. However, I can it demands something proassure you that is not the found to really stand out. case here. I actually opted Hernández does an excelout of assisting with the lent job teasing those faclatest edition of Brandon tors out and indicating how Hernández’s “Complete they shape the experience. Guide to San Diego BrewIt’s likewise important eries” purely on the chance to note that these are not I’d find an outlet to publicly simply the arbitrary opinexpose all its failings. I’m ions of a lone beer snob. diabolical like that. And The scores are based on then he had to go and ruin anonymized ratings from my fun by having it not up to 40 different industry suck... professionals, ranging from To understand how professional brewers and ambitious this guide is, one pub owners to certified beer must only imagine how judges. In fact, Hernández long it would take just to weighed his input the same produce an index of the as all who contributed, nearly 100 operating brerendering his outlook just whouses in San Diego. another voice in the choThen tack on the satellite rus. It’s a level of academic tasting rooms and brewerrigor that suggests any disies in progress as well. We agreements one might have haven’t ventured to write with a score could mean anything of substance about it’s their own opinion that these businesses yet and needs revisiting. I’m already short of breath. Crowd-sourced data It is a mind-boggling volhas the additional benefit ume of brew-slingers that of assuring that scores are no consumer could reasonnot forged entirely from a ably expect to keep track single interaction with a of, let alone intuit whether disgruntled employee or a trek there is a worthy exthe one time a batch of beer pedition. “Complete Guide wasn’t up to snuff. Any to San Diego Breweries” seeks to rectify that. business can have an off-day and the scoring apparatus provides The black and white, boilerplate content feels a bit spartan, some buffer for that. However, the year over year scoring (new to but it reflects the book’s core values. The reviews are built for efthe 2014 edition) also holds such businesses accountable for inteficiency, encapsulating the wares, whereabouts, and worthiness of grating feedback into their practices and seeking to improve. every brew venue in a scant 6”x8” area. Obviously some nuance The highest praise I can offer “Complete Guide to San Diego gets lost when an entire operation is encapsulated in 100 words or Breweries” is that it truly does feel complete. This pocket reference less, but there is a clear effort to illustrate the strongest and weakest has everything required to plan an extended brewery touring vacaaspects of the venue. tion or uncover a previously overlooked neighborhood pub. As a Inasmuch as one can assign numerical values to opinions, the fellow member of the beer journalism family, I would be honored evaluations are data-driven by defined point ranges for beer qualto share this book on my fridge. I’m going to need to borrow one ity, service, setting, and various value-adds. Were I to chart out the hell of a magnet from someone, though. ■

WestCoasterSD.com | 16


GEM100 Craft_Brew_Ad_Half_Horiz.pdf

1

8/19/14

4:59 PM


EAT MORE PIZZA BE MORE DRINK MORE BEER HAPPY 32 ROTATING TAPS OUTDOOR BEER GARDEN

COME VISIT US AT OUR NEW LOCATION!

NEW YORK & CHICAGO STYLE PIZZA 4150 REGENTS PARK ROW #100, LA JOLLA CA 92037

DELIVERY | PICKUP | CATERING |

858.550.0406

|

WWW.REGENTSPIZZA.COM

Mobile Process Piping & Repair

Specializing in sanitary piping for breweries in the Southern California area

Charlie Middleton 619-507-1042 Call for a free quote and mention this ad! Charlie@SCWMetalworks.com 3770 Hancock St. Suite C San Diego, CA 92110 3770 Hancock St. Suite C San Diego, CA 92110


INTO THE BREW

THE DYNAMICS OF

SENSORY ANALYSIS BY SAM TIERNEY PHOTO BY GREG NAGEL

W

henever people visit Firestone Walker, we typically start a tour in the lab, because square foot for square foot, it’s the most important room in the brewery. This small space is where the people and machines that ensure that our beer maintains the highest level of quality are found. Looking around, you can see some fancy instruments like a gas chromatograph, spectrophotometer, and alcolyzer. Then there are more familiar things like a microscope and some computers to round it out — all important pieces of equipment that allow us to perform a multitude of quality tests on our beer. There is also another type of instrument that you

will only see in action a couple of times a day if you come at the right time, and it’s the most important of all. It may look like any ordinary person in a brewery work shirt, but a trained sensory analysis panelist is one of the cornerstones of a brewery’s quality control and assurance program. Rob Emery runs the sensory analysis program at Firestone Walker and sat down with me to discuss just how breweries are able to reproduce high quality beer. “Sensory analysis is a science that uses statistics and human instruments in order to evaluate products, in our case, beer,” he said. “In a brewery, sensory analysis is used to assure that the final product is consistent and tastes

WestCoasterSD.com | 21


good. It is also used in order to make decisions involving process and ingredient changes.” Amidst the broad spectrum of tests performed in a brewery lab, sensory analysis has a key place. “To assure consistency and quality, a good QA program needs to include analytical, microbiological, packaging, and sensory analyses,” Rob explained. “And mawhile we can measure the crap out of beer with gadgets and ma chines, it is extremely important to see how beer is perceived from a human point of view. After all, humans are the ultimate drinker of the beer!” I started as a sensory panelist during my first week at the brewery, first by simply going through the panel sessions with a little guidance from our sensory analyst. I then underwent a series of training sessions to make sure that I was a well-tuned machine, a process that still continues more than three years later. Over time, I learned just how many specific tests there are that can be utilized to determine various things about our beers. The main test that we routinely perform is “product release,” in which panelists are given recently packaged samples of beer and are asked to rate the beer for oxidation on a scale from 0 to 6, as well as to give “pass” or “fail” marks for the appearance, aroma, taste, and mouthfeel of the beer. Panelists can also provide additional written comments. Finally, the panelist is asked if the beer is true to brand, and if it is okay to release to trade. By using this data with multiple panelists each day, we are able to get an overview of how each batch of beer is tasting before it leaves the building, flagging any irregularities for further review and providing a broad view of how we are doing day to day. In addition to product release tests, we regularly conduct blind triangle tests to determine if panelists can detect a difference between two samples, or to determine which of two different samples is preferred by the panelists. In these tests, panelists are presented with two sets of three beers, one beer in each set being different than the other two. Each beer is labeled with randomly generated numbers only. The panelists are then asked to identify the one different beer from each set and to declare a preference. If panelists cannot pick out the different beer more than 50% of the time, there is no statistically significant difference between the two different samples. These tests are important for maintaining a consistent flavor profile in a beer while adapting to changing ingredients or processes, or for determining which change to go with if trying to modify a flavor profile or develop a new beer recipe. With as many barrel-aged beers as we do, sensory panels are often a valuable tool in determining what the final blend of a beer will be. Now I know what you’re thinking: ‘Tasting beer at work, how fun is that?!’ But the reality is that sensory panels can be mentally taxing and require you to be in the proper physiological state to correctly perform. A clear head and palate are needed to really determine anything meaningful while tasting, and the coffee you just had when you came into work, or the burrito you had for lunch can be especially problematic. It is also important to note that all panel-

ists are different. Some are “blind” to certain aromatic chemicals, meaning that they cannot perceive them at all or only at very high levels. Panelists are “calibrated” just like mechanical instruments, in order to determine how well they detect various compounds. Rob explained that “to help maintain panelist calibration, panelists are occasionally exposed to spiked beers during product release panel.” Those that can consistently and correctly identify spiked beers become validated for those off-flavors. Common off-flavors that are included are diacetyl (buttery), dimethyl sulfide (canned corn), and acetaldehyde (green apple or latex paint), which are caused

NOW I KNOW WHAT YOU’RE THINKING: ‘TASTING BEER AT WORK, HOW FUN IS THAT?!’ BUT THE REALITY IS THAT SENSORY PANELS CAN BE MENTALLY TAXING AND REQUIRE YOU TO BE IN THE PROPER PHYSIOLOGICAL STATE TO CORRECTLY PERFORM.

22 | December/January 2014-15

by brewing flaws. Other included off-flavors like lactic, acetic, or butyric acid are caused by spoilage organisms. Old beers from the warm library are also thrown in from time to time to see how well panelists are at rating unexpected levels of oxidation. Another common sensory test is a “vertical” test of different age batches of a beer. Samples are presented in a random order from fresh to very old and panelists are asked to rate each beer by the amount of oxidation. This is used to determine at what point people find a beer to no longer pass on the oxidation scale and fail the “true to brand” test. This is often done with both warm and cold-stored samples to see how storage conditions affect aging. My biggest take-away from participating in these kinds of tests is that most beers are best fresh and cold storage is vastly, vastly better for beer than warm. Becoming a trained sensory panelist is a rewarding part of working for a brewery, but it does have one major downside: it can sometimes make drinking beer for fun outside of work less enjoyable, either from constantly recognizing off-flavors in beers, or the inability to turn off your critical palate and just enjoy the beer in front of you. Thankfully, I have been able to mostly overcome the latter, though once you learn to recognize various off flavors, you will never be able to ignore them again. When it comes to drinking beer, ignorance can be bliss, though brewers (hopefully) don’t have that option and sensory analysis is therefore a integral part of producing consistent, high quality beer. ■ Into the Brew is sponsored by The High Dive inv Bay Park


Follow us on Facebook for our one-year anniversary special releases/parties and #SDBW events.

Follow us @GroundswellBrew

6304 Riverdale Street, Grantville groundswellbrew.com | Open 7 Days a Week


COVER STORY

The Best of

In past years, West Coaster ran a feature covering who we thought would be the movers and shakers of the upcoming year. Now, for 2014, we’ve opened up the feature to our readers by way of an online poll that isn’t about predictions; it’s about results. The 14 in ‘14 highlights 14 different categories across San Diego Beer and our readers chose their favorites in each. The result? A snapshot of the past year in this beer-soaked county. WORDS BY MIKE SHESS; PHOTOS BY MIKE SHESS & TIM STAHL

2014 { BEST BREWERY OF 2014 } SOCIETE BREWING CO.

Born over pints at O’Brien’s, Travis Smith and Douglas Constantiner came from very different backgrounds to create Societe Brewing Co. Smith began his professional brewing career in 2004 with an apprenticeship at Russian River Brewing Co. in Santa Rosa, which developed into a full-time brewing position in 2005. In addition, he tended to the joint hopyard of Russian River & Moonlight Brewing Co. In 2009, Smith moved to The Bruery in Orange County to take on the Lead Brewer position, where he met friend and current business partner, Douglas Constantiner. After realizing the breakneck pace of investment finance wasn’t for him, Douglas Constantiner attended the Siebel Institute of Technology in Chicago and promptly moved to San Diego after graduation. Starting out at Pizza Port Carlsbad, he also interned at Oggi’s and worked on the bottling line at Green Flash. Later, he moved on to The Bruery, washing kegs and bottling at first, eventually taking control of the cellar and packaging operations before starting as a brewer. In that position, he befriended Travis Smith and learned how to brew professionally.

{ BEST BREWER OF 2014 }

TRAVIS SMITH, SOCIETE BREWING CO. In 2010, Smith moved down to pursue a head brewer position at the now-closed La Jolla Brew House, but the two friends kept in touch by meeting up at O’Brien’s. When it became known that the Brew House was not meant to be, the friendly meetups turned into business planning sessions. Societe Brewing Co. opened in 2012 with a 16,000 square foot facility and a 20 barrel brewhouse. Their offerings include West Coast, Belgian and barrel-aged. If you haven’t already, plan a trip to the well-appointed tasting room and try the Harlot, Pupil, Butcher and any specialty they have on tap to understand why readers chose Societe & Travis as the best Brewery and Brewer of 2014.

WestCoasterSD.com | 25


{ BEST HOMEBREW SHOP OF 2014 } HOME BREW MART

The store that launched a thousand beers. The eldest location in the rapidly-expanding Ballast Point empire, Home Brew Mart started as a humble brewing supply outpost in 1992. Jack White, an avid homebrewer recently graduated from college, started the shop as a hobby. At the time, only one other supply store existed in the county in El Cajon, so Home Brew Mart successfully catered to San Diego’s centrally-located homebrewers. White eventually needed some help, so he put out a newspaper ad seeking employees. Yuseff Cherney stopped in responding to the ad, and was the store’s first hire (he’s now the Chief Operating Officer & Head Brewer/Distiller). Early customers include Lee Chase (Blind Lady Ale House/Automatic Brewing Co., Panama 66, Tiger!Tiger!) and Vinnie Cilurzo (Russian River).

{ BEST BEER OF 2014 }

ALPINE BEER COMPANY: NELSON IPA The greatest beer of 2014 comes from the unincorporated mountain community of Alpine on the Eastern edge of San Diego county. During a 2003 vacation in New Zealand, Pat and Val McIlhenney discovered the Nelson hop growing region. After returning home, he had the hops ordered, put together a recipe involving rye and the Nelson Sauvin hop (among others), and developed the first incarnation of Nelson. The 7% ABV Nelson gives a citrus, floral aroma that leads to a slightly creamy taste that focuses on the tropical, resiny character of the hops. A dry finish leaves you ready for the next sip. Nelson enjoys a rare 100 out of 100 rating on RateBeer.com and an equally-rare 100% rating on BeerAdvocate.com. Up until very recently, Nelson was only available outside of the brewery at select draft accounts and through limited bottle release. In 2014, Alpine and Green Flash Brewing Co. partnered to create a 3,000-barrel release of three Alpine beers brewed at Green Flash, with Nelson being one of them. This led to the acquisition of Alpine Beer Co. by Green Flash in November 2014; expect to see much more of this fantastic beer in 2015 and beyond. ► Watch West Coaster’s video on the production of Nelson IPA online at youtube.com/WestCoasterVideos

26 | December/January 2014-15

Perhaps the store’s greatest contribution to San Diego beer was the partnership forged between Chris White and Yuseff Cherney. White was a post-graduate student at University of California, San Diego and took a homebrewing class that Cherney was teaching. The two started homebrewing together, and noticed a need for fresh, pitchable yeast to replace the inconsistent dry packaged yeast that was the norm at the time. White eventually started selling vials of California Ale Yeast to Home Brew Mart. This marks the beginning of White Labs, which is now an international supplier of brewing yeast based out of San Diego. Yeast is a highly perishable and super critical ingredient in the brewing process, and by selling fresh yeast over the counter, Home Brew Mart became pivotal in the formation of San Diego beer as we know it. A 15 barrel brewhouse was added to Home Brew Mart in 1996, thus creating Ballast Point Brewing Co. Home Brew Mart completed a 2,200 square foot expansion in 2014, adding bar and table seating along with a new 40-tap draft system. Although much more polished than its original incarnation, the store continues to foster the San Diego home brewing community, which in turn drives the growth of the professional brewing industry.


{ BEST BEERTENDER OF 2014 } NATE “ISLANDER” SOROKO

A chef by trade, Nate Soroko came into the local beer scene by chance. Looking for a second job after moving to San Diego, he answered a Craigslist ad calling for help at a burger joint called the Liar’s Club in 2004. The beer scene was a much different place ten years ago; there were only a handful of places where craft beer was served, including Downtown Johnny Brown’s, Churchill’s, and Liar’s Club. “Alpine beer was always on sale. Nobody would drink it because it was from East County, and Pliny the Younger would be on tap for weeks,” Nate recalls. He got to know the regulars at the bar, which included Lee Chase (Blind Lady Ale House/Automatic), Dennis Borlek (Fathom Bistro), Scot Blair (Hamilton’s/Small Bar/Monkey Paw), Ian Black (Toronado) and Greg Koch (Stone). Nate also took up gigs cooking at Pizza Port Carlsbad and Lost Abbey festivals; at the time, food trucks in San Diego were virtually non-existent. After working at Liar’s club for a spell, he’d go out for drinks around town, meeting people and hearing, “Oh yeah, you’re the Islander from Liar’s Club,” and his nickname was born. After Liar’s Club closed in 2007, Nate continued cooking for various beer festivals, but took on a full-time job with the Gaslamp Marriott. In 2010, he picked up more shifts at Toronado while moonlighting at Lost Abbey and Alpine. The founders of Modern Times began meeting in Toronado to discuss their then-new brewery venture, and Nate learned quickly that it would be something he wanted to be a part of. Currently, you can find him behind the bar at Modern Times or Toronado, depending on the day. When asked about the state of beer then versus now, he responds, “I wish people weren’t so jaded, but at the same time I’m happy to see so many beers like Sculpin on tap that were so hard to find. It’s a yin-and-yang situation that comes with the growth.” Nate continues: “The diversity has also opened up a lot. Before, it was just 40 year old white dudes and now you’re seeing all different kinds of people drinking better beer. I think it’s reflective of an industry that’s really open and accepting.”

{ BEST BEER NEIGHBORHOOD OF 2014 } NORTH PARK

Starting out as a lemon grove in 1893, the current incarnation of North Park is the product of gentrification that began in the 1990s. Then, North Park was in a state of blight, with numerous storefronts mothballed. Residents of the area, interested in the rich heritage of their historical craftsman homes and improving the neighborhood, began working together. North Park Main Street was organized to help draw businesses to the area, and to keep them there. A small newspaper, North Park News, was launched to help residents informed about local happenings. The result is the world class pedestrian neighborhood that is North Park in 2014. Home to craft beer-heavy bars such as Toronado and Seven Grand, the neighborhood also has four breweries: Thorn Street, Mike Hess Brewing, Poor House Brewing Co., Fall Brewing Co., and two brewery tasting rooms: Belching Beaver and Modern Times. The Homebrewer serves 92104 with brewing supplies, and restaurants such as Tiger!Tiger!, Ritual Tavern, Underbelly, Waypoint Public, and URBN serve quality food with strong draft selections to boot. Each month, the DrinkAbout bus follows a route along 30th Street, ferrying beer drinkers to and from select beer spots. For the lover of beer and food, North Park has both in quantities unparalleled in the county. Its sheer variety along with its walkability were no doubt in our readers’ minds when choosing the Best Beer Neighborhood of 2014. Fun fact: West Coaster was founded in 2010 on 28th Street, in the same bungalow that spawned North Park News in 1992.

WestCoasterSD.com | 27


{ BEST BREWPUB }

PIZZA PORT BREWING CO. Pizza Port is a collection of brewpubs that span the coastline of Southern California from San Clemente to Ocean Beach. Gina Marsaglia purchased the original Pizza Port in Solana Beach in 1987. Her brother, Vince, came out to sling pizza and surf, eventually opting to stay in Southern California working at Pizza Port instead of returning to college to pursue electrical engineering. Gina moonlighted at the original Karl Strauss location in downtown to better understand the brewpub model, and Vince started speaking with homebrewers that were regulars at Solana Beach. In 1992, after receiving an expansion loan, a brewhouse was built, and the first beer, Shark Bite Red, was created under the auspice of Solana Beach Brewing Co.

{ BEST TASTING ROOM } MODERN TIMES

Bursting out of the mind of Jacob McKean, formerly charged with navigating Stone Brewing Company’s marketing arm, came an idea for a brewery named after a utopian colony in Long Island in 1850. After a wildly successful KickStarter campaign featuring slick branding with off-the-wall quirks, the first batch of beer was brewed mid-2013 and the world was introduced to beers such as Fortunate Islands and Lomaland in cans and on draft. Indeed, it is Modern Times’ personality that won over our readers when selecting the Best Tasting Room of 2014. The tasting room at the “Lomaland Fermatorium” is an experience in itself; a wall of comic books stands across from a post-it note mural of late performer Michael Jackson and his pet monkey, Bubbles. Modern Times was among the first to allow for blank, non-branded growler fills, also. In 2014, a North Park satellite tasting room (or Flavordome, in MT’s parlance) was opened on 30th Street in North Park, and created another space that was equally as whimsical (without being campy) and unique (without trying too hard). Floppy disks serve as coasters and create a mural of Yoda, while lamp shades and VHS tapes adorn the ceiling and bar, respectively. We’ve never seen anything like a Modern Times tasting room. Unique, bold, and pleasantly strange, a visit to either location is a full sensory experience that’s dripping in creative soul. The beers match the ambiance, bending and blending styles to create something special for San Diego beer drinkers.

28 | December/January 2014-15

Solana Beach led way to the opening of the Carlsbad Pizza Port in 1997, and then a location in San Clemente shortly after. A bottleshop was added next to the Carlsbad location in 2008. Pizza Port Ocean Beach opened in 2010, and finally, a large, more production-oriented brewpub opened in Bressi Ranch in 2012 complete with a massive canning line. All Pizza Ports are family friendly brewery restaurants, complete with on-site brewed beer as well as beer from other ‘Ports, plus guest taps from around the world. Their brewing team has earned prestige many times over at the Great American Beer Festival and World Beer Cup. Former brewers such as Tomme Arthur (The Lost Abbey), Jeff Bagby (Bagby Beer Co.) and Yiga Miyashiro (Saint Archer) have moved on from Pizza Port to other successful ventures, and current head brewers Nacho Cervantes (Carlsbad), Devon Randall (Solana Beach), Sean Farrell (Bressi Ranch), Trevor Walls (San Clemente) and Mike Aubuchon (Carlsbad) presently lead brewing operations at their respective locations. Each Pizza Port location is worthy of the Best Brewpub title on their own, and are considered by many to be the gold standard for a no-nonsense brewery restaurant. Combined they create a formidable family of flavor that serves San Diegostyle craft to thirsty folks countywide (and beyond). Bressi Ranch produces competitively-priced six-packs of 16-ounce cans, effectively bringing Pizza Port into the hands of even more beer drinkers.


{ BEST BEER FESTIVAL } SD BREWERS GUILD FEST

The two day festival that officially launches the ten day San Diego Beer Week festivities is one of only a few official events thrown by the San Diego Brewers Guild. Taking place at the Port Pavilion on Broadway Pier, the location serves for overflow cruise ship parking when the other two piers are being used, and is open to host public events when not. The Guild Fest is broken up into a VIP Brewer Takeover on the first Friday evening of Beer Week, and a larger San Diego Brewers Guild Festival on the following Saturday. This year, the Friday session hosted 50 breweries, while the Saturday session featured 55. Each festival allows for unlimited tasters of beers from only San Diego County. The VIP Takeover hosts various restaurants that provide unlimited small plates of food, and the Guild Festival has food available for purchase on the large outdoor space at the western end of the pier. Prices for 2014 were $75 and $35 respectively, with an option to buy a 2 day pass for $100. Proceeds from the two-day event directly benefit the San Diego Brewers Guild, and beer drinkers from all over the world attend. In the land of seemingly perpetual beer festivals, this one stands out above the rest because of its organization, SDonly focus, and unique atmosphere. Read more about this year’s Guild Fest in our Brews in the News section, page 9.

{ BEST BEER RESTAURANT } WAYPOINT PUBLIC

Having opened a little over a year ago, beer-heavy restaurant Waypoint Public occupies a prominent location on 30th Street. Executive Chef, homebrewer, and former Top Chef contestant Amanda Baumgarten (pictured) brings a blend of classical culinary experience and a homebrewer’s eye for creativity to the kitchen. In our March 2014 issue of West Coaster, Brandon Hernández sat down with Amanda: “I’ve always brewed in restaurant kitchens. I find the close proximity to an industrial ice machine a great help,” says Baumgarten. “I love that beer is a blank canvas. The possibilities are endless when it comes to developing nuances in flavor and texture.” Offering dishes such as cassoulet, veal osso bucco and fried green tomatoes, the menu is meant to represent the eclectic nature of California, borrowing freely from different cultures. When teamed up with partner Brian Jensen, who curates the draft and bottle selection at Waypoint (and who also owns both Bottlecraft locations), eaters are treated to world-class food and drink in the heart of North Park.

WestCoasterSD.com | 29


{ BEST BEER BAR }

{ BEST TAP ROTATION }

Not surprisingly, this was one of our most contested categories that saw the most variety of votes. Out of all the beer bars in the “Capital of Craft,” Hamilton’s earned the most votes and here’s why: this bar has it all. An outstanding, well curated and maintained draft lineup that spans the gamut of styles alongside solid pub fare and bolstered by an insane schedule of regular & special events in a non-pretentious atmosphere. Whether you’re showing up after work for chicken wings and a pint, or talking loudly with a group of friends over a shuffleboard game on Saturday night, Hamilton’s delivers.

With 56 tap handles and more than 35-40 kegs rotating per week, it’s a full time job keeping Toronado’s beer offerings tasting fresh. “If we have a keg and it’s replacing the same style that just blew, we’ll clean the line. If there’s a new style coming on, we’ll replace the line,” says Toronado’s Eric Shelley. Both Eric and owner Ian Black are responsible for tending to the nearly 150 kegs Toronado has in both cold boxes at any given time.

HAMILTON’S TAVERN

And this is not by mistake. Scot Blair and his wife Karen have poured their collective souls into creating this masterpiece of beer culture on what was once a quiet corner on the southern end of 30th Street. Tap lines are meticulously maintained, cleaned or replaced following the rotation of craft beers from all over. Weekly and monthly events include Firkin Friday, a weekly guest cask beer special, and Second Saturday, a monthly special showcasing established as well as up-and-coming breweries complete with complimentary food. Special events like a Padre’s excursion on a double deckered bus or Disk Golf Tournament (The Fling) are guaranteed to be a blast, as well. From the minds behind Hamilton’s came Small Bar, then Eleven, then Monkey Paw, and soon, South Park Brewing Company. Each bar has a distinct personality and is worthy of the title, but Hammie’s was where it all started, named in honor of Herman Hamilton, a Montford Point Marine who lived next door to the bar. Although he didn’t drink, he was a frequent patron of the bar and a three decade-plus resident of South Park until his death at the age of 84 in April of 2011. A photo of Herman rests inside, above the entrance. “I don’t care if you’re gay, straight, black, white, hipster, biker, whatever -- you are welcome at our bars. Leave your social group at the door and come be a human being.” -- Scot Blair, West Coaster February 2011

30 | December/January 2014-15

TORONADO

They wouldn’t have it any other way. “It makes a world of difference,” says Ian. “I’d rather be in the cold box than at the bar.” Toronado uses a direct draw draft system, meaning the giant refrigerated room, known as a cold box or walk in, is located only a few feet from the tap handles. “Our lines are anywhere from two to eight feet long,” Eric states. The short draw of beer from keg to tap is important because tap lines are susceptible to contamination. Dirty lines can become gardens for bacteria, yeast and even mold. The longer the line, the greater the chance of contamination and harder the chore of cleaning or replacing. Good beer bars regularly clean their lines, while superior beer bars replace draft lines frequently. While they are not the only beer bar in town adamant about clean, fresh beer, Toronado makes sure the selection served is appropriate. “Not all beer should be on keg. I’d prefer to have a Belgian style in a bottle than on tap,” says Ian. Toronado’s tap lineup is frequently hop-heavy, as hop aromas and flavors are the most perishable. Similar to having fresh vegetables in your fridge, hoppy beer is best enjoyed quickly and on tap. Between draft and bottle offerings, any beer enjoyed beer at Toro tastes as the brewer intended.


{ BEST BOTTLESHOP }

BOTTLECRAFT LITTLE ITALY Since 2010, Bottlecraft has been operating as an embassy of craft beer in Little Italy. A selection that’s 700+ beers strong is impressive, but what makes Bottlecraft stand apart is its unique liquor license which allows beers to be consumed on-site. Combine that with the clean, no-nonsense aesthetics that permeate the brand and store philosophy, and you have a space that sponsors the best elements of beer drinking. “The best part is seeing strangers become friends over a bottle of beer. Random people will sit next to each other with their own bottles and then spark up conversations,” says Brian Jensen, the French Culinary Institute & Point Loma Nazarene graduate and owner of Bottlecraft. The hybrid tasting room / beer shop creates the perfect environment for impromptu bottle shares. Taster flights are offered daily and organized by various themes (Belgians, IPAs, East Coast vs. West Coast, etc.), and homebrew tasting and brewery-specific tastings led by members of the beer community are frequent. In early December 2014, Bottlecraft moved from its original location to a new one, a block North. “A new landlord took over our old building and I wanted to make sure we could operate here in Little Italy indefinitely,” Jensen tells West Coaster. “This neighborhood keeps getting better,” he says, eyeing Ballast Point’s Little Italy brewpub, located cattycorner. Better indeed, as the new Bottlecraft now has a patio and 24-tap draft system to accompany the bottle sales and merchandise. “What we have now is a more custom fit space for Bottlecraft.” The Best Bottleshop of 2014 just got better.

{ BEST HOMEBREWER } KEN SCHMIDT

Born and raised in Colorado Springs, Ken Schmidt’s first batch of homebrew was in 1966 using a can of malt extract to create a Pale Ale. “Blue Ribbon Malt Extract with hop flavor was the only ingredient you could get at a grocery store,” Ken recalls. At the time, homebrewing was illegal and would remain so for another 12 years; there were no books, homebrew supply stores, or groups. “It turned out to be such a terrible beer. I didn’t try again for several years.” An avid fisher and diver, Ken came to San Diego in 1970 to pursue a career in marine biology. “I love liquid and bubbles, so homebrewing makes sense.” Combine that with a passion for the Hawaiian Islands, and the Aloha Plenty series was born. Beers include Pele’s Breath, a spicy German wheat, and Aloha Plenty, which was the winner of Stone’s annual homebrewing competition in 2009. Winners of the competition get to team up with a professional brewer of their choice to brew along with Stone’s Mitch Steele and crew. The resulting beer is entered in the ProAm competition at the Great American Beer Festival. For Aloha Plenty, Ken chose Garrett Marrero of Maui Brewing Co. and the trio completed the Kona coffee and macadamia nut porter. Ken won Stone’s competition again in 2012 with his Pillow Mint at the Ritz Chocolate Imperial Stout. This time, he chose Brandon Sieminski of Vista’s Iron Fist Brewing Co. as the guest professional brewer. “The Iron Fist family does a great job of getting fine beers out,” he said. Fast forward to 2014, and Ken collaborated with Brandon again, recreating Aloha Plenty and Pillow Mint at Iron Fist. Those two beers, along with a few others from his series, saw a limited bottle and draft release at a Hawaiian-themed party at Iron Fist in late September.

WestCoasterSD.com | 31


“BEST BEER RESTAURANT” - West Coaster Reader’s Poll 2014

“ONE OF 19 BEST NEW BEER RESTAURANTS IN THE COUNTRY” - DRAFT Magazine


BARLEY FORGE BREWING CO.

77

ALC 6.2% BY VOL 12 FL OZ

2957 RANDOLPH AVENUE, UNIT B, COSTA MESA, CA 92626 BARLEYFORGE.COM FACEBOOK / INSTAGRAM / TWITTER @barleyforge

COSTA MESA’S FIRST PRODUCTION BREWERY TASTING ROOM NOW OPEN SEVEN DAYS A WEEK BEER ON TAP GROWLERS BOTTLES FOOD ALL AGES WELCOME GRAND OPENING EVENT S A T U R D AY N O V 15

THE ORANGE CURTAIN INDIA PALE ALE

C O S TA M E S A , C A L I F O R N I A


THE DOCTOR’S OFFICE

LOOKING ► TOWARD

2015

BY GONZALO J. QUINTERO, ED.D.

T

he craft beer industry, like any other, is in a state of constant flux due to many market pressures, some of which aren’t seen by the average consumer. For example, what if a brewery wants to get a particular hop for a signature taste that their fans have grown to love? Well, they’ve got to make sure they get the right hop contract within a timely manner, or risking having to change their recipe. And what if a brewery has the perfect business concept, but no location yet? In that case, permits, trademarks, and licenses are only part of the story when building out a dream spot. But fear not; it’s not all doom and gloom, and San Diego did not become “The Craft Beer Capital” of the U.S. by resting on its laurels. On the contrary, all of these challenges mean nothing more than opportunity. These opportunities are the result of the mother of invention making her presence known. Her name is Necessity. Necessity breads innovation and fuels the spirit of invention and innovation. What follows are trends that are emerging throughout San Diego heading into 2015. ►►►►►►►►►►►►►►►►►►►►►►

TRANS-BORDER CONNECTIONS ► The U.S.--Mexico border at the Tijuana crossing is the busiest port of entry in the world, and craft beer is just going to add to those numbers. Over the last year or so, we have seen our local brewers take part in trans-border collaborations with friends from Northern Baja. Pizza Port Ocean Beach Head Brewer Ignacio Cervantes brewed collaboration ales with Mexicali’s “Cucapa”, which is one of Mexico’s oldest and largest craft beer breweries. Port town Ensenada is home to “Cerveceria Wendlandt” led by Eugenio Wendlandt, who visited San Diego’s East Village where he and his team worked with Cosimo Sorrentino on a Monkey Paw collaboration. Late in 2014, Stone famously collaborated with Tijuana’s “Insurgente” (Winner of Mexico’s Brewer and Beer of The Year Award 2014) to bring Chris Banker’s homebrew recipe to life on a grand scale. Most recently, one of Mexicali’s most popular breweries, The Big Bad Brewing Company, teamed up with Pizza Port Solana Beach Head Brewer Devon Randall for an all-female

WestCoasterSD.com | 35


brewed ale brewed at the Solana Beach brew pub. Northern Baja, particularly Tijuana, is proving itself to be the craft beer capital of Mexico, and his trend of trans-border collaborations will likely result in bigger and higher profile collaborations and trans-border business ventures.

COFFEE ►

Why not save money by being situated in these cost-friendly, albeit less aesthetically pleasing locales? Landlords have caught on to this trend, however, and the owners of craft beer breweries, bars, and restaurants are starting to see higher rates, shorter contracts, and hardball business tactics when negotiating. As these terms become increasingly cost-prohibitive, we are beginning to see breweries leave the once affordable business park and industrial zones for locales that are more affordable, including urban and non-urban residential areas.

...SAN DIEGO DID NOT BECOME ‘THE WATER ► CRAFT BEER CAPITAL OF THE U.S. BY It is no secret that our region is facing an unprecedented drought, the likes of which we have not seen for generations. As water RESTING ON ITS LAURELS. becomes a more highly respected and coveted commodity

its cost will reflect its rarity. Larger breweries will likely easily absorb this cost and pass the burden on to the consumer, who will barely feel the pinch with, perhaps, a pennies per bottle Inprice increase based on the sheer volume of the operation. In versely, smaller breweries with razor thin margins will feel the impact more heavily, resulting in a measurable impact on their bottom line, which may make operations unfeasible all together due to the cost of water. These emerging trends of cost prohibitive water will likely lead to the necessity of reducing, reusing, and recycling of water throughout the brewing process, and will therefore lead to innovation.

Coffee is reinvigorating craft beer in more ways than one. Veteran breweries such as Ballast Point and Karl Strauss have known for some time now that coffee isn’t just for mornings, late night cram sessions, or cafes. Ballast Point has a friend in North Park’s own Caffé Calabria which roasts the rich blend that goes into Victory at Sea, while Karl Strauss collaborates with Bird Rock Coffee Roasters on the seasonal stout Wreck Alley. Bird Rock Coffee Roasters has also found success in the family ties of its Head Roaster, Heather Brisson, who has collaborated with her wife Kim Lutz-Brisson and team at Saint Archer. One of San Diego’s BIG SMALL oldest breweries, AleSmith, is no BREWERIES ► stranger to coffee as well, releasing everal highly coveted coffee variants of its much celebrated The neighborhood watering hole, Speedway Stout this past year, in the form of a brewery, has been most notably the Jamaican Blue gaining traction for some time Mountain variant brewed with now, and SoNo Park is leading Ranch Bernardo’s Mostra Coffee the way with this trend. Thorn St., Roasters. As breweries such as located in South North Park, has these display commercial success grown in popularity since 2012, and critical acclaim, it is safe to with their 7 barrel brew house that say that others will follow suit. mostly supplies their tasting room Moreover, coffee beers are one and growlers of their neighbors thing, but craft beer centric resPizza Port at Big Bad Brewing Company in the very walkable neighborhood. taurants such as Nate’s Garden South Park Brewing Company, Grill, The Cork & Craft, and brainchild of Scot and Karen Blair Toronado have added dedicated along with brewer Cosimo Sorrentino, will soon have an draft lines for cold brewed coffee on demand. Additionally, and operational 5 barrel brew house which will be nestled next perhaps most intriguing, is the trend of many craft beer aficionadoor to their other South Park craft beer venture: Hamilton’s dos dusting off their own coffee presses and randalls in an effort Tavern. These operations, though modest in size, dwarf some to infuse their favorite beers with various roasts, resulting in their of San Diego’s newest breweries in planning, breweries that are own custom blends. already facing the challenges of these emerging trends. Lifelong friends and home brewing companions Jonathan Barbarin and Bill Lindsay will be brewing at Miramar’s newest brewery in RENT ► planning “Thunderhawk Alements.” The issue of being ecofriendly has greatly influenced their business plan. Jonathan Whether renting, leasing, or even buying a parcel of land, brewersays that they’ll be brewing on an electric one-barrel system ies are starting to deal with increasingly savvier landlords, many with four two-barrel fermentors, and the team are shooting for of whom have a new found appreciation for craft beer. It is no 95% efficiency and a ratio of 5:1 in terms of water used to beer secret why you find breweries in industrial warehouses and busicreated. ness parks; San Diego real estate has always come at a premium.

36 | December/January 2014-15


These trends are emerging, will continue to grow, and will undoubtedly evolve into different trends and issues all together. Will we see San Diego breweries investing whole heartedly in coffee roasting facilities under their own brands? Modern Times is already doing it. Will Baja California become the home of a San Diego satellite brewery? Green Flash and Coronado have already begun to distribute to Mexico. If water becomes a premium product, will we see innovations in water sourcing, recycling, and reclamation? Thunderhawk’s entire business model was influenced by this factor. Moreover, the return of the nano brewery in San Diego is emerging as the result of the market pressures brought upon by the trends of both higher rates for rent, in conjunction with the projected scarcity and increasing cost of water. Innovation in terms

AND RECYCLING WATER THROUGHOUT THE BREWING PROCESS, AND WILL THEREFORE LEAD TO INNOVATION.

OUTLOOK ►

THESE EMERGING TRENDS OF COST PROHIBITIVE WATER WILL LIKELY LEAD TO THE NECESSITY OF REDUCING, REUSING,

of placement of these projects will result in different communicommunities and segments of society being exposed to craft beer. Industry pundits wax poetic about the craft beer bubble and whether or not it will burst. These market pressures, however, will not be the colcollective prick that causes the craft beer “bubble” to burst, but rather, it will serve as the pressure that causes the craft beer “bubble” to change shape. ■

WestCoasterSD.com | 37


PLATES & PINTS

BEER BREAD; PHOTO VIA SONJA PIEPER

Our Daily Bread SAY “

I loaf you ” THIS HOLIDAY SEASON WITH A TASTY,

ADAPTABLE AND EXTREMELY SIMPLE BEER BREAD RECIPE BY BRANDON HERNÁNDEZ

T

hey say, ‘tis better to give than to receive. Come this time of year, many of us do our best to hide our anticipation of receiving, putting on a generous front as we mentally prepare ourselves to don our new ornamental attire, fire up a cutting-edge piece of technology or add some more liquid assets to the beer cellar thanks to items gifted to us by family and friends in the spirit of yule. Hey, if getting wasn’t so much fun, there would be zero joy in giving and, thus, inspiring such receptive elation. I recently found myself in a rather blissful state of mind thanks to the generosity of a friend at colleague, Tyler Graham. A talented videographer, photographer, homebrewer and all-around swell guy, he bestowed upon me a cherished recipe for beer bread for a pumpkin beer dinner I prepared in November. (Readers of this column will remember that gourd-centric menu from the October issue of West Coaster.) Having tasted different versions of that recipe’s finished product from Tyler’s kitchen, I knew it was a versatile recipe that lends itself as well to porters and stouts as IPAs and Belgian-style beers. That’s pretty rare when it comes to beer-infused recipes, and something to be coveted for sure. What I didn’t realize going in was how utterly simple the recipe is to execute. Having tried numerous other beer bread formulas, some can be very detailed, requiring a great deal of time, attention and ingredients. I wasn’t really in the market

for that when baking up what would be one of dozens of components for my pumpkin beer dinner, so simplicity was crucial. But even having tasted the proof of this recipe’s tastiness and knowing its key assets, I was still shocked to discover just how good this recipe is when I ventured into my kitchen to give it a whirl. Get this. All it takes to bake up a hefty loaf of this bread is six, count ‘em, six ingredients. I can’t remember the last time I relied on a humble sextet of items to bake up anything. All you’ll need to procure is flour (all-purpose, you don’t even have to spring for cake flour, self-rising or anything fancy like that), baking powder, sugar, salt, one 12-ounce bottle of beer (not a problem for anybody reading this publication) and a stick of butter. It’s likely most people have these on-hand already, which ups the ease factor. Assembling the ingredients is the toughest part, because all you need to do to mix them up is combine everything but the butter in the bowl of an electric stand mixer (or a bowl big enough to use a handheld mixer) and blend them until everything is completely incorporated and you’re left with a sticky mass of dough you will then transfer to a greased loaf pan. So, what’s the butter for? Melting, then pouring over the dough to create a golden-brown exterior that takes this bread from, in Tyler’s words, “soft and sad” to “crispy and bomb.” An hour in the oven and you are done. It’s just that elementary, and once sliced and adorned with a pat of butter, truly exception-

WestCoasterSD.com | 39


OUTSTANDING SELECTION OF BARREL AGEDBEERS, FINE WINES & SPECIALTY SPIRITS

Great Patio Private Event Food Space

Daily Specials

Gra

pes,H

ops,F

ine F ood

Monday

1/2 off All Wines By the Glass (all day) 2 for 1 Moscow Mules (all day)

Tuesday

Tequila and Taco Tuesday $5 Single/$7 Double Margarita (all day) $1.25 Street Taco 2 for $5 Fish Tacos (all day)

Wednesday

$3 Draft Beer (all day)

Thursday

No Corkage or Capage on Wine & Beer (all day)

Friday

Sweet Friday 2 for 1 Desserts (all day)

Saturday

Wings & Wells Half off Basket of Wings | $4 Wells (all day) Brunch with Epic Bloody Marys Bottemless Mimosas (11am-2pm)

Sunday

20% Off for Current SDSU Students (5pm-close) *Restaurant Only with Valid Student ID Brunch with Epic Bloody Marys & Bottemless Mimosas (11am-2pm)

knbwinecellars.com | 6380 Del Cerro Blvd. San Diego CA 92120 | 619.286.0321


al…provided you select the right beer. Yes, I realize I just infused this recipe with a shot of potential complication, but bear with me. Selecting the right ale or lager simply means choosing beer and, potentially, additional seasonings and ingredients that suit your personal tastes. You already know what you like, so how tough can it be, really? Experiment away! For my pumpkin beer dinner, I, of course, reached for a pumpkin beer—Uinta Punk’n Harvest Ale, to be exact. Looking over the list of ingredients in the recipe, I could see that it would be up to the beer to convey the flavors I was looking for, and did it ever. The bread tasted as though I’d added a good amount of cinnamon and nutmeg, but didn’t turn out sweet. It was exactly what I was looking for. But that doesn’t mean you have to let the beer do all the heavy lifting. Mix-ins like nuts, chocolate chips and fruit, or even savory items like olives can take the bread to new heights. Tyler recommends Belgian-style ales when adding sweet

Beer Bread Yield: 1 loaf

· 3 cups all-purpose flour, sifted* · ¼ cup granulated sugar · 3 tsp baking powder · 1 tsp salt · 12 ounces beer** · ½ cup unsalted butter, melted***

ingredients (“residual sugars go boom!”) and India pale ales for savory supplementary items. Stouts are good for sweet or savory add-ins and give the bread a good-looking, dark brown color. Some of his favorite combinations to date (and instructional commentary on them) are as follows: Savory Stout Bread: Add 1 heaping teaspoon of fresh, chopped rosemary leaves to the dough, then grab the pepper mill and give it enough turns to bore you. No-Brain Sweet Bread: Add a handful of berries from the fridge. I like raspberries. Also, 2 tablespoons of loosely packed brown sugar, the darker the better. Holiday Doughnut Bread: Don’t use beer. Go for cider—apple, pear, whatever—then add ¼ cup of white chocolate chips and ¼ cup pomegranate seeds. When going for a sweet bread, it’s important to remember to up the amount of granulated sugar in the base recipe. Other than that, everything remains the same. Again…it’s easy, especially considering how complicated and testy recipes for baked goods can be. So, in the spirit of giving, I want to pay it forward and gift readers with Tyler’s recipe. In doing so, I’ve made sure to communicate it in the style that he did when emailing it to me, for he is a much more entertaining communicator than I am, and his big personality and unique way of conveying a recipe are things that shouldn’t become lost in translation. May this warming, delicious treat elicit many a smile among your holiday guests, and may those guests bestow upon you many a great present, because giving’s nice and all, but there’s something to be said for a December influx of goods—baked or otherwise! ■

Preheat oven to 375 degrees Fahrenheit. Place the dry ingredients in the bowl of an electric mixer and mix thoroughly. Watch out for lumps of sugar and baking powder. Sugar lumps [expletive] up the baking and baking powder lumps just suck when you eat one. If you’ve already got the sifter out, use it to mix the dry goods thoroughly. (I usually just use a fork and look for lumps to break it up.) Add the beer and mix. It’s a thick dough and I have better results leaving it kind of lumpy. If you beat the [expletive] out of the dough and get it super fine, the bread tends to lose the “rustic-ness” you want from beer bread. If you have mix-ins, now’s the time to add them. Transfer the dough into a greased loaf pan and bake that [expletive] for 1 hour. Remove from oven and let cool on a rack. Notes * If you take the time to sift out to 3 cups, you get lighter, fluffier bread. Conversely, if you pack 3 cups, you end up with super dense bread. Yay, baking! **I’m routinely amazed at how much the beer affects the bread flavor. It’s a little easier to pour your beer first, so it gets as flat as possible prior to mixing. Otherwise, it gets foamy when you mix. It doesn’t affect anything. It just annoys me while I stir. ***I’ve skipped it and the bread is soft and sad. I’ve also used fake butter, which works, but note that the fake [expletive] is super salty and will affect the flavor negatively in my opinion. So, if you go for margarine, use ¼ cup or even 2 tablespoons…basically enough to paint the top of the loaf so it gets all crispy and bomb. - Recipe courtesy of Tyler Graham

8

YEAR ROUND DRAFTS

2

NITRO TAPS

2

CASK ALES ALWAYS ON TAP BARREL AGED

&

SPECIALTY BEERS CASK CONDITIONED ALWAYS AVAILABLE

TASTING ROOM HOURS WED-FRI 4-7PM | SAT 2-6PM

FIND US ON FACEBOOK

11545 SORRENTO VALLEY RD #305 SAN DIEGO, CA 92121 NEWENGLISHBREWING.COM


GOT WATER? Diamond’s Standing Room Only (SRO) men’s urinals are the perfect addition to your special event or

Palomar Mountain Spring Water provides manned water stations through stainless steel, State Certified equipment, and

gathering. With 4 bays of waterless urinals per unit

water towers, on the spot. Event attendees

and a large waste tank our SRO units can handle

fill their own bottles or cups. So, no trash.

the heaviest of use. Free-standing privacy screen obscures the entrance and interior from the public.

Call 888-744-7191

Southern California’s Preferred Portable Toilet Rental Company www.diamondprovides.com

Call 1-800-227-0140

PALOMAR MOUNTAIN POTABLE WATER. CLEAN. EASY. RESPONSIBLE.


Mother Earth Brew Co. Vista, CA Since the dawn of humanity we have been sustained by nourishment from our mothers. But never has such nourishment been so convenient and publicly acceptable. Love your cans. Love your Mother.

got cans?

www.motherearthbrewco.com #loveyourmother


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.TheTipsyCrow.com 22. Tin Can Alehouse 1863 5th Ave. | 619.955.8525 www.TheTinCan1.Wordpress.com 23. Union Kitchen & Tap Gaslamp 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

DOWNTOWN

BEER BARS & RESTAURANTS

1. 98 Bottles 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. Bare Back Grill 624 E St. | 619.237.9990 www.BareBackGrill.com 3. Barleymash 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. Bub’s @ The Ball Park 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. Ciro’s Pizzeria Gaslamp 536 Market St. | 619.696.0405 www.CirosSD.com 6. Craft & Commerce 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 7. Downtown Johnny Brown’s 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.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.KnottyBarrel.com 10. Neighborhood 777 G St. | 619.446.0002 www.NeighborhoodSD.com 11. Ogawashi 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 12. Quality Social 789 6th Ave. | 619.501.7675 QualitySocial.comm 13. Queenstown Public House 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 14. Searsucker 611 5th Ave. | 619.233.7327 www.Searsucker.com 15. Stone Brewing Tap Room 795 J St. | 619.727.4452 www.StoneBrewing.com 16. Stone Company Store 1202 Kettner Blvd. | 619.450.4518 www.StoneBrew.com 17. Taste and Thirst 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 18. The Field Irish Pub & Restaurant

BREW PUBS 1. Ballast Point Little Italy 2215 India St. | 619.255.7213 www.BallastPoint.com 2. Karl Strauss Brewing Co. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 3. Monkey Paw Pub & Brewery 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 4. The Beer Company 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

BREWERIES

BOTTLE SHOPS

B

35th St

University Ave

Adams Ave

NORMAL HEIGHTS

805

30th St

Texas St

4

El Cajon Blvd

3

23 15 5 2

University Ave

CITY HEIGHTS

15 4

ng hi rs Pe

Market St

EAST VILLAGE 1

5

10 1

Dr

GOLDEN HILL 94

6

Broadway

Market St

SOUTH PARK

805

15

94 47th St

5th Ave

23

9

Juniper St

30th St

18

3

F St

Fern St

Market St

12 1 10

Park Blvd

2

17 21 19 5 14 3

6 20 9 18 20

Broadway

10th Ave

1st Ave

Pacific Hwy

DOWNTOWN

13

Av e

4 1

Broadway

Pers hing Dr

11

30th St

India St

20

3 Redwood St

Florida Dr

7

5

16

Fairmount Ave

5th Ave

India St

N Harbor Dr

2

12

t ry S nda Bou

NORTH PARK

Euclid Ave

24 26 1 25 27

Upas St

Ha rbo rD r

4 19

8

1 7 22 2

Beech St

E

1

El Cajon Blvd

11 Florida St

rk Pa

8

22

1st Ave

y Hw ific Pac

163

d Blv

1

14

Adams Ave

UNIVERSITY 2 HEIGHTS

Park Blvd

5th Ave

A

15

97

17 3

A St

16

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

8

13 6

HOME BREW SUPPLY

1. Bine & Vine 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com

LITTLE ITALY 8

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

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

Hawthorn

5

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

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

1 3 St orn awth WH

BEER BARS & RESTAURANTS

BOTTLE SHOPS

2. Bottlecraft 3007 University Ave. www.BottleCraftBeer.com 3. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 4. Clem’s Bottle House 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. Kwik Stop Liquor & Market 3028 Upas St. | 619.296.8447 6. Mazara Trattoria 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. Pacific Liquor 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. Henry’s Market 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 9. Stone Company Store - South Park 2215 30th St. 3 | 619.501.3342 www.StoneBrew.com/Visit

15. Ritual Tavern 4095 30th St. | 619.283.1618 www.RitualTavern.com 16. Sea Rocket Bistro 3382 30th St. | 619.255.7049 www.SeaRocketBistro.com 17. Small Bar 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 18. Station Tavern 2204 Fern St. | 619.255.0657 www.StationTavern.com 19. The Haven Pizzeria 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 20. The Rose Wine Pub 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 21. The South Park Abbey 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 22. Tiger!Tiger! Tavern 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 23. Toronado San Diego 4026 30th St. | 619.282.0456 www.ToronadoSD.com 24. True North Tavern 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com 25. URBN Coal Fired Pizza 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 26. Urban Solace 3823 30th St. | 619.295.6464 www.UrbanSolace.net 27. Waypoint Public 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

UPTOWN

1. Alchemy San Diego 1503 30th St. | 619.255.0616 www.AlchemySanDiego.com 2. Belching Beaver North Park 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 3. Bourbon Street Bar & Grill 4612 Park Blvd. | 619.291.0173 www.BourbonStreetSD.com 4. Carnita’s Snack Shack 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com 5. Coin Op Game Room 3926 30th St. | 619.255.8523 www.CoinOpSD.com 6. Counterpoint 830 25th St. | 619.564.6722 www.CounterpointSD.com 7. Cueva Bar 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 8. DiMille’s Italian Restaurant 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 9. Farm House Cafe 2121 Adams Ave. | 619.269.9662 www.FarmHouseCafeSD.com 10. Hamilton’s Tavern 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com 11. Live Wire Bar 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 12. Modern Times Flavordome 3000 Upas St. www.ModernTimesBeer.com 13. Nate’s Garden Grill 3120 Euclid Ave. | 619.546.7700 14. Polite Provisions 4696 30th St. | 619.677.3784 www.PoliteProvisions.com

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

St India

1

B

Ho m e

A

= NEW LOCATION

Market St


= NEW LOCATION LA JOLLA

BEER BARS & RESTAURANTS 1. Eureka! 4545 La Jolla Village Dr. Ste E-25 858.546.8858 | www.EurekaBurger.com 2. Home Plate Sports Cafe 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. La 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. The Grill at Torrey Pines 11480 N Torrey Pines Rd. | 858.777.6645 www.LodgeTorreyPines.com 7. The Shores Restaurant 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

www.SandbarSportsGrill.com 13. Sinbad Cafe 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 14. Sneak Joint 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 15. The Bar Key 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 16. The Promiscuous Fork 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 17. Turquoise Cellars 5026 Cass St. | 858.412.5377 www.Facebook.com/TurquoiseCellars 18. Woodstock’s Pizza 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

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

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

BREWERIES 1. Karl Strauss Brewing Co. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com 2. La Jolla Brewing Company 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.com

D

PACIFIC BEACH MISSION 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.Latitude32Bar.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 11. SD TapRoom 1269 Garnet Ave. | 858.274.1010 www.SDTapRoom.com 12. Sandbar Sports Grill 718 Ventura Pl. | 858.488.1274

E

POINT LOMA OCEAN BEACH BEER BARS & RESTAURANTS 1. Fathom Bistro 1776 Shelter Island Dr. | 619.222.5835 www.FathomBistro.com 2. Harbor Town Pub 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. Newport Pizza and Ale House 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 4. OB Kabob 4994 Newport Ave | 619.222.9700 www.OBKabob.com 5. OB Noodle House 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 6. OB Noodle House Bar 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 7. Oggi’s Pizza and Brewing Co. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 8. Phils BBQ 3750 Sports Arena Blvd. | 619.226.6333 www.PhilsBBQ.net 9. Raglan Public House 1851 Bacon St. | 619.794.2304 10. Restaurant @ The Pearl Hotel 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 11. Sessions Public 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 12. Slater’s 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 13. Tender Greens 2400 Historic Decatur Rd. | 619.226.6254 www.TenderGreensFood.com 14. The Joint 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 15. Tom Ham’s Lighthouse 2150 Harbor Island Dr. | 619.291.9110 www.TomHamsLighthouse.com

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

WANT TO ADD YOUR LOCATION?

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

Send submissions to:

BREWERIES 1. Modern Times Beer 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.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 Convoy St. | 619.495.3689 www.CommonTheorySD.com 3. Dan Diegos 2415 Morena Blvd | 619.276.2100 www.DanDiegos.com 4. La Gran Terraza 5998 Alcala Park | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. O’Brien’s Pub 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. Postcards Bistro @ The Handlery Hotel 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. Randy Jones All American Sports Grill 7510 Hazard Center Dr. 215 619.296.9600 | www.RJGrill.com 8. Steins Pub 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. 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 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

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

BREWERIES 1. Ballast Point/Home Brew Mart 5401 Linda Vista Rd. 406 | 619.295.2337 www.HomeBrewMart.com 2. Benchmark Brewing Co. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. Coronado Brewing Co. (Knoxville) 1205 Knoxville www.CoronadoBrewingCompany.com 4. Council Brewing Company 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 5. Groundswell Brewing Company 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 6. Helm’s Brewing Co. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 7. Quantum Brewing 5375 Kearny Villa Rd. #116 www.QuantumBeer.com 8. Societe Brewing Company 8262 Clairemont Mesa Blvd |

directory@westcoastersd.com 858.598.5409 www.SocieteBrewing.com

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

G

SORRENTO VALLEY MIRA MESA BEER BARS & RESTAURANTS

1. Best Pizza & Brew 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com 2. Bruski House Burgers & Beer 9844 Hibert St. Ste G10 | 858.530.2739 www.BruskiHouse.com 3. Woody’s Burgers 7070 Miramar Rd. | 858.578.8000 www.Bangin-Burgers.com

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

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

BREWERIES 1. 2Kids Brewing Co. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. AleSmith Brewing Company 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 3. Ballast Point Brewing and Spirits 10051 Old Grove Rd. | 858.695.2739 www.BallastPoint.com 4. Ballast Point Brewing & Spirits Miramar 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 5. Green Flash Brewing Company 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 6. Intergalactic Brewing Company 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 7. Mike Hess Brewing (Miramar) 7955 Silverton Ave. Ste 1201 619.887.6453 | www.HessBrewing.com 8. New English Brewing Co. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 9. Pacific Brewing Company 8680 Miralani Drive | 303.819.7086 www.PacificBrewingCo.com 10. Rough Draft Brewing Co. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 11. Saint Archer Brewing Co. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com

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

OTHER 1. White Labs

9495 Candida St. | 858.693.3441 www.WhiteLabs.com

H

NORTH COUNTY COASTAL

BEER BARS & RESTAURANTS 1. 83 Degrees 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. Board & Brew 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. Dani P’s Cork & Tap 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. Local Tap House Oceanside 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com 5. PCH Sports Bar & Grill 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 6. Surfside Tap Room 507 N. Coast Highway | 760.740.5449 www.SurfsideTapRoom.com 7. Tap That Tasting Room 3207 Roymar Rd. | 760.529.5953 www.TapThatKegNow.com 8. The Compass 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

BOTTLE SHOPS 1. Beer On The Wall 3310 Via De La Valle | 760.722.2337 www.BeerOnTheWall.com 2. Pappy’s Market 601 N. Cleveland St. | 760.722.0043 3. Pizza Port Bottle Shop 573 Carlsbad Village Dr. | 760.720.7007 www.PizzaPort.com/Locations/Bottle-Shop 4. Stone Company Store-Oceanside 301 N. Tremont St. | 760.529.0002 www.StoneBrewing.com 5. Texas Wine & Spirits 945 Carlsbad Village Dr. | 760.729.1836 www.TexasWineSpirits.com

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

BREWERIES 1. Arcana Brewing Co. 5621 Palmer Way www.ArcanaBrewing.com 2. Bagby Beer Company 601 S. Coast Highway | 760.270.9075 www.BagbyBeer.com 3. Legacy Brewing Company 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 4. Oceanside Ale Works 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 5. On-The-Tracks Brewery 5674 El Camino Real Suite G www.OTTBrew.com

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

3

5 22

mo ire Cla

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

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

BREW PUBS

Pro sp ec tS t

C

3 9 3

M or

5


5

W

1

5

8

1

2

2 4

Balboa Ave

Tierrasanta Blvd

8

15

G

Su nse tC liffs Bl vd

Mir

So

5

Rd

Mission Center

1

8

5

Ca

min

a es n Rd

nyo

Ca

3 10

805

7

2

ar

m ira

M

1

15 Carroll

Rd

11 3

ar Rd

H 37

6 4 2 1

Ave

3 4

1

d Blv

4

Blvd ide ns ea Oc

OCEANSIDE

S

2

wy tH as Co

78

1

S wy tH as Co

5

8

r eD lag Vil

d ba rls Ca

5 3 2 1

3

CARLSBAD

El Ca min o

ad rlsb Ca d Blv

5

2

4

1 1

uiz

Miram

76

Canyon

6

oR

9

M ira M Carroll

M iss ion

6

MISSION VALLEY

2 2

Bl

vd d rs R Fria

805

1

MIRA MESA

2

Kearny Villa Rd

11

1

7

Rd Friars

2

1

lvd

sa B a Me

e

vd Bl

5

4

d ta R Vis da Lin

St

lvd

ey B

ll Va

Camino Santa F

3 M or en a

15

2

1

SORRENTO VALLEY 8

Ave ee nes Ge

163

9

N Harbor Dr

1 Me sa Blv d

3 3

7

6

Cla irem ont

7

CLAIREMONT 3

13

Black Mountain Rd

Dr nt mo ire Cla

ve oa A Balb

POINT LOMA

6

Convoy St

5

12

10

Talbot St

Ba yD r

ve ett A Barn

O ce an sid e

4 Clairemont Mesa Blvd

M iss ion

5

2

Ca単o n St

52

s an cr se Ro

o

Pro sp ec tS t

wy Pk

LA JOLLA

1 2

Sports Arena Blvd

vd Bl

vd Bl

Po int Lo ma Av e

12 MISSION 3 BEACH 9

nt

La Joll a

4

8 Dr

11

ew po rt A Na ve rra ga ns ett Av e

3

rre

3

F

Ba co nS t

Mission Blvd

7 1 5 2 2

16

St

Ro se cra ns St

14

1

Vo lta ire

Ch att sw or th

1

1 6 4 14 9 N

Mi dw ay

El Camino Rea l

Villa ge Dr

St ham Ingra

2

1

5

3

1

int Loma Blvd WPo lvd itz B Nim

e se ne Ge

Torrey Pines Rd

La Jolla

d Ave Gran

2

Av e

2 3

OCEAN BEACH

8

y Hw ific Pac

1

1

10

et Ave Garn

nt St Lamo

805

4 1811 13 2

Ca tali na

7

TORREY PINES 4

8

D E

PACIFIC BEACH

Cl iffs Bl vd

6

17

Su ns et

5

el St Fanu

C

St uoise Turq

15 2

Re al

1 5

rt po Air ar m o l Pa

Rd

Rd


CRAFT BEER DIRECTORY & MAP

I

EAST COUNTY

BEER BARS & RESTAURANTS 1. Boll Weevil 53 9621 Mission Gorge Rd. 619.334.5353 www.BollWeevil53.com 2. Eastbound Bar & Grill 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 3. Hooleys Irish Pub 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 4. Main Tap Tavern 518 E Main St. | 619.749.6333 www.MainTapTavern.com 5. Oggi’s Pizza and Brewing Co. 9828 Mission Gorge Rd. | 619.449.6441 www.Santee.Oggis.com 6. Press Box Sports Lounge 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com

BOTTLE SHOPS 1. B’s Kegs 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. Beverages 4 Less 9181 Mission Gorge Rd. | 619.448.3773 www.Beverages4LessInc.com 3. 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.WindyCityLiquor.com

BREW PUBS 1. URBN St. Brewing 110 S Magnolia Ave. | 619.328.6922 www.URBNStBrewing.com

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

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

J

NORTH COUNTY INLAND

BEER BARS & RESTAURANTS 1. Churchill’s Pub and Grille 887 W San Marcos Blvd. | 760.471.8773 www.ChurchillsPub.us 2. Slater’s 50/50 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 3. Mike’s BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. Phils BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 5. Stone Brewing World Bistro & Gardens 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 6. Sublime Ale House 1020 W San Marcos Blvd. | 760.510.9220 www.SublimeAleHouse.com 7. The Bellows 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com

BOTTLE SHOPS

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

BREW PUBS 1. Back Street Brewery/Lamppost Pizza 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. Prohibition Brewing Co. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 3. San Marcos Brewery & Grill 1080 W San Marcos Blvd. | 760.471.0050 www.SanMarcosBrewery.com

BREWERIES 1. Aztec Brewing Company/7 Nations 2330 La Mirada Dr. Ste 300 | 760.598.7720 www.AztecBrewery.com 2. Barrel Harbor Brewing 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. Belching Beaver Brewery 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. Booze Brothers Brewery 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. Dos Desperados 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. Fallbrook Brewing Co. 136 N Main Ave. www.FallbrookBrewing.com 7. Indian Joe Brewing 2379 La Mirada Dr. | 760.295.3945 www.IndianJoeBrewing.com 8. Iron Fist Brewing Co. 1305 Hot Springs Wy. Ste 101 760.216.6500 | www.IronFistBrewing.com 9. Latitude 33 Brewing Company 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 10. Mother Earth Tap House 206 Main St | 760.599.4225 www.MotherEarthBrewCo.com 11. Offbeat Brewing Company 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 12. Port Brewing/The Lost Abbey 155 Mata 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 Meadows Dr. www.Stumblefoot.com 16. Toolbox Brewing 1495 Poinsettia Ave #148 760.598.1477 www.ToolboxBrewing.com 17. Valley Center Brewery 28960 Lilac Road www.ValleyCenterBrewery.com

HOME BREW SUPPLY 1. Mother Earth Retail Store 204 Main St | 760.599.4225 www.MotherEarthBrewCo.com 2. Smokin Beaver 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com

K

POWAY RANCHO BERNARDO

BEER BARS & RESTAURANTS 1. Brother’s Provisions 16451 Bernardo Ctr. Dr. | 855.850.2767 www.BrosProvisions.com 2. Company Pub and Kitchen 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 3. Phileas Fogg’s 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com

= NEW LOCATION 4. URGE American Gastropub 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.com 5. 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 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. Don’s Liquor 13337 Poway Rd. | 858.748.7500 4. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855 5. PW Mart 12906 Pomerado Rd. 858.748.7693 6. Welldeck Liquor 14168 Poway Rd. | 858.486.5552

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

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

L

SOUTH BAY

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

BOTTLE SHOPS 1. Brandy Wine Liquor 1655 Brandywine Ave. | 619.421.1970 2. Keg N Bottle 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 3. South Bay Liquor 1355 Broadway | 619.422.1787 4. Sprouts Market 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

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

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. KnB Wine Cellars 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 5. Terra American Bistro 7091 El Cajon Blvd | 619.293.7088 www.TerraSD.com 6. The Ugly Dog 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 7. The Vine Cottage 6062 Lake Murray Blvd. | 619.465.0138 www.TheVineCottage.com 8. West Coast BBQ and Brew 6126 Lake Murray Blvd. 9. 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!

N

ENCINITAS DEL MAR

BEER BARS & RESTAURANTS 1. Bier Garden 641 S. Coast Hwy. | 760.632.2437 2. Board & Brew 1212 Camino Del Mar | 858.481.1021 www.BoardAndBrew.com 3. Del Mar Rendezvous 858.755.2669 www.DelMarRendezvous.com 4. Encinitas Ale House 1044 S Coast Hwy 101 | 760.943.7180 www.EncinitasAleHouse.com 5. Lumberyard Tavern & Grill 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTavernAndGrill.com 6. Oggi’s Pizza and Brewing Co. 12840 Carmel Country Rd. 858.481.7883 | www.DelMar.Oggis. com 7. Oggi’s Pizza and Brewing Co. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 8. Priority Public House 576 N. Coast Hwy 101 | 858.204.6656 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.SublimeTavern.com 12. The Craftsman New American Tavern 267 N. El Camino Real | 760.452.2000 www.CraftsmanTavern.com 13. The Regal Seagull 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.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 Camino Real | 760.753.7137 2. Royal Liquor 1496 N Coast Hwy. 101 | 760.753.4534

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

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

O

CORONADO

BEER BARS & RESTAURANTS

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

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

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

P

MISSION HILLS HILLCREST

BEER BARS & RESTAURANTS 1. Brooklyn Girl Eatery 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com 2. Jakes on 6th 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. Local Habit 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com 4. R-Gang Eatery 3683 5th Ave. | 619.677.2845 www.RGangEatery.com 5. San Diego Brew Project 1735 Hancock St. | 619.234.5757 www.SDBrewProject.com 6. Shakespeare Pub & Grille 3701 India St. | 619.299.0230 www.ShakespearePub.com 7. The Range Kitchen & Cocktails 1263 University Ave. | 619.269.1222 www.TheRangeSD.com 8. The Regal Beagle 3659 India St. 101 | 619.297.2337 www.RegalBeagleSD.com 9. The Ruby Room 1271 University Ave. | 619.299.7372 www.RubyRoomSD.com 10. Toma Sol 301 W Washington St. | 619.291.1159 www.TomaSolTavern.com

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

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

BREWERIES 1. Acoustic Ales Brewing Experiment 1795 Hancock St. | 619.299.2537 www.AcousticAles.com

Q

ALPINE BREWERIES

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

R

RAMONA BREWERIES

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

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

S

JULIAN BREW PUBS

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

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


nside Blvd Ocea

2 3

67 7

Fletcher Pkwy

EL CAJON

RANCHO BERNARDO

am

illi

W Ted

ks R

POWAY

ity R

d

Poway Rd

mun Com

N Saxony Rd

7

L St

St

h ap gr le Te

O

Otay Mesa Rd

he

ste

rA ve

P

nc Ma

1

MISSION HILLS

2

Ora nge Ave

10 th

CORONADO

St

Sa nD ieg oA ve

1

ar

el M

d

ts R

igh

He

6

6

5

Ind ia

St

8

Q

University Ave

3

2 HILLCREST 4

R

8

ALPINE

78

Alpine Blvd

67 1

1

RAMONA

Dr

Camino D

Del Mar

1

1

LA MESA

125

Main St

79 1

4

LEMON GROVE

Washington St

10

th St 10

3

Oc ean Blvd

2

Pa cific Hw y

W Victoria

1

DEL MAR

St ton ing ash W W

1

6th Ave 5th Ave

1

y 10

11

ve yA rsit ive Un

2

ay dW ar yn Re

st Hw

Fe Dr

Via De La Valle

d La esa Blv M

1

1st Ave

S Coa

nta

sSa

ma

9 1

9

OTAY MESA

1st St

3rd St

2

5

94

5

Lo

El Cajon Blvd

1

Broadway

4th St

1

125

Goldfinch St

5

1

2

3

8

Main St

905

10

Monte zuma Rd

6

8

ke La

1

Orange Ave

12

Santa Fe Dr

34

COLLEGE

Rd

y kw ic P mp Oly

805

5

Encinitas Blvd

SOLANA BEACH

EJ

on ny Ca

7

Richmond St

1 45 15

1

ESCONDIDO

2

DEL CERRO

y Rd Valle Otay

vd Leucadia Bl

CHULA VISTA 3

3

El Camino Real

e n Av ulca NV 101 Hwy oast

13 8

ENCINITAS

W

2

wy Pk lley Va

St ring Sp

1

Scripps Poway Pkwy

St

4

t GS

College Ave

WJ

NC

2

1

L M P y Pkw tlake Eas

4

4

EASTLAKE

t CS

5

2

3

54

2

t th S E 24

e d Av Thir

6

NATIONAL CITY

d

2 Poway Rd

3

7

Au to Pa rk

15

y dwa Broa

56

Pea

Pomerado Rd

2

s Pkwy

Twin

14

ve nA issio WM

Bl vd

CARMEL MOUNTAIN

Fe

1

Mu rra y

15

a nt Sa

1

15

78

34

11

Espola Rd

rdo

rna

Be

rDr

te

n Ce

ho nc Ra

d s Blv arco an M WS

Rd

12

2

Lem on G rov eA ve

te

Palomar Airport Rd

13 3 6

WM ission Rd

wy Pk ity eC ntr Ce

or

K

5 1

5

9 16

Rd

y Pkw ity eC ntr Ce

el N

SAN MARCOS

2 4

y Wa

oD

7

8 3

3

1

Ra min

1

Rd po Cam

o Bernardo nch

Ca

6

S Melrose Dr

SPRING VALLEY

3

70th S t

5

94

1

78

Chase Ave Jamacha Rd

6

2

Main St

Fe de ra lB lvd

Magnolia Ave

8

SS an ta

e Av Fe

4

17

1

1

1

1 4

15

e lag Vil ta Vis

8

Broadway

2

Sy ca mo re Av e

125

2nd St

1

3

VISTA

Dr

5

Mission Gorge Rd

6

se Dr N Melro

52

1

SANTEE

J

E Vista Way

2 1

Cuyamaca St

2

LAKESIDE

ve Fe A anta NS

I

1

Robinson Ave

163

Fa

S

rm

1

er

R

78

d

JULIAN 78

Banner Rd

1

79


Updated craft beer selection! 1000+ bottles of beer, liquor and Wine Open 8am to 11pm everyday

Jimbo’s Special Buy (6) 22oz bombers, get the 7th for $0.10

4411 Genesee Ave. San Diego,CA 92117 858.278.6440

(up to $6.99) Must show this ad. Some restrictions apply. Friend us! Follow us! #JimbosLiquor

Best Bottleshop & Beer Bar in Clairemont Enjoy draft beer at Balboa’s & take bottles home from Jimbo’s!

32 rotating craft beers on tap Coupon: $3.00 first pint, any draft Must show this ad. One per customer.

HOPPY MONDAYS

$4 pints all 32 taps

Beer vault filled with bottles

4421 Genesee Ave. San Diego,CA 92117 858.277.8226

Pitchers of craft beer starting at $10

Full kitchen Hours: Mon-Thurs 1pm-11pm Fri-Sat 11am-11pm Sun 9:30am-11pm


Aztec_Noche_WC_Ad2_v2 11/14/14 11:34 AM Page 1

Noche de los Muertos ImperIal Stout An award-winning, intense Imperial Stout with a hint of cinnamon spice. Big, rich and black as the night. Roasted Barley and Pale Chocolate malts add complex character with a balanced bitterness and mouth feel. “Aztec’s Imperial stout is terrifyingly dark and deep, but bright hops and cinnamon supply a happy ending... light on the tongue and smacks of bittersweet cocoa, deeply roasted coffee, cinnamon and vanilla.”

Peter Rowe

64 IBU’s 10.2% ABV

UT San Diego, October 2014

Also available: Hop Serpent Imperial IPA, Sacrifice Red IPA, Chipotle IPA and Hibiscus Wheat

Noche de los Muertos Tank Tops, T-shirts and Hoodies available at the tap room or online at www.aztecbrewery.com 2330 la mirada Dr., Vista 92081 800-706-6324 • aztecBrewery.com Visit our tasting room. Wednesday–Friday 3-9pm, Saturday 1-9pm, Sunday 1-6pm. © 2014 All rights reserved. Aztec Brewing Company® and Aztec Sacrifice® are registered trademarks.


West Coaster - December '14 - January '15  
West Coaster - December '14 - January '15