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FEBRUARY 2016

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S E R V I N G A M E R I C A’ S F I N E S T B E E R C O U N T Y

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SAN DIEGO

BITTER BROTHERS SA N DIEG O ' S 117T H BR E WE RY N O W O P EN I N B AY H O

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GREEN FLASH CEO ON CRAFT'S CURRENT C L I M AT E

MARK YOUR CALENDARS

2016 BEER EV E N T S

TA N K S F O R T H E MEMORIES TA L E S F R O M S D B R E W H I S TO R Y

VOL. 5 ISSUE 3

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


圀攀 戀爀攀眀 愀 渀攀眀 䈀攀攀爀 䌀愀洀瀀  挀漀氀氀愀戀漀爀愀琀椀漀渀 渀攀愀爀氀礀 攀瘀攀爀礀 眀攀攀欀Ⰰ 愀渀搀  攀愀挀栀 猀瀀爀椀渀最 眀攀 昀攀愀琀甀爀攀 愀 猀琀愀渀搀漀甀琀 戀攀攀爀⸀  吀栀椀猀 礀攀愀爀ᤠ猀 瘀攀爀猀椀漀渀 椀猀 愀 琀爀漀瀀椀挀愀氀 猀瀀椀渀  漀渀 琀栀攀 䤀倀䄀Ⰰ 栀攀愀瘀礀 眀椀琀栀 昀爀甀椀琀ⴀ昀漀爀眀愀爀搀  栀漀瀀 瘀愀爀椀攀琀愀氀猀 昀漀爀 渀漀琀攀猀 漀昀 洀愀渀最漀Ⰰ  瀀愀瀀愀礀愀 愀渀搀 戀椀琀琀攀爀 漀爀愀渀最攀⸀

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倀氀攀愀猀攀 搀爀椀渀欀 爀攀猀瀀漀渀猀椀戀氀礀⸀

꤀ 匀椀攀爀爀愀 一攀瘀愀搀愀 䈀爀攀眀椀渀最 䌀漀⸀


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nitro wizardry. Exclusively on Draft


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LOCAL EVENTS

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MIKE HINKLEY GUEST ARTICLE

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UNITE BREW 2016

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B E E R ' S L AT E S T M I LE S T O N E S

2015: ONE FOR THE BOOKS CALIFORNI A T O P S 6 0 0 B R E W ER I ES

I

n December the California Craft Brewers Association (CCBA) announced that the state's brewery count had reached more than 600, more than any other state in the nation and an increase of 18% over the past year. “Th e G ol den St at e is t he bi rt h pl a c e of t h e A m e ri c a n c ra f t b e e r movement and cont inue s t o l e a d t h e n a t i on w i t h i t s c o m m it ted fan s and creat ive bre w e rs, ” sa i d CCBA e xe c u t i ve d ire c t o r To m McCo rmick. In 2014, an average of two breweries opened every week in California. And in 2015, the state received the largest number of awards at the Great American Beer Festival. Also in the past year breweries donated approximately $11,050,000 to support local and statewide charities.

C C B A e x e c u t i v e d i r e c t o r To m M c C o r m i c k , s p e a k i n g n e x t t o Firestone Walker's David Walker at the CA Craft Beer Summit in S e p t e m b e r. P h o t o b y Ta r a s G a r c i a / C C B A

“California is the growth epicenter of the craft beer industry,” said Brook Taylor, deputy director of the Governor’s Office of Business and Economic Development (GO-Biz). “More than 600 California craft breweries generate $6.5 billion in annual revenue, employ thousands of people and contribute to the state’s nation leading job growth. The craft beer industry is emblematic of California – innovative people, creating innovative products and providing new jobs in a rapidly growing industry.”

NATION AL LY, AN A L L - T I M E H I G H

A

ccording to a year-end review from the Brewers Association (BA), the total number of U.S. Breweries reached a record level in 2015. As of the end of November, there were 4,144 breweries in the country – including the “Big Beer” operations. This tops the historic high of 4,131 breweries in 1873. “Craft breweries are a part of their communities, operating in neighborhoods and towns, returning us to a localized beer culture,” said Bart Watson, the BA chief economist. “There are still thousands of towns currently without a brewery—but with populations potentially large enough to support one. With beer lovers continuing to desire more full-flavored, innovative options from small and independent local breweries, ample opportunities exist for well-differentiated, high-quality entrants in the marketplace.” Of note in 2015 include these facts: + Brewery openings now exceed two a day. + Fifteen states are now home to more than 100 breweries: California, Washington, Colorado, Oregon, Michigan, New York, Pennsylvania, Illinois, Texas, Ohio, Florida,

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Virginia, North Carolina, Wisconsin, Indiana. + IPA remained the top style sold by independent craft brewers, and continues to grow faster than the overall craft category. + Data shows that “locally made” is important to over half of craft beer buyers. + Similarly, knowing that the beer is made by a small and independent brewery is important to a majority of craft drinkers in their purchase decision.

C R A FT ' S DO U B LE -DIG IT G R O W TH

I

n a review of data from market research firm IRI Worldwide, Brewbound.com noted yet another year of double-digit craft beer growth in 2015. Volume sales in key U.S. retail channels grew 18.8%, while dollar sales grew 23.4% to more than $2.9 billion. In convenience stores, volume sales grew 26% and dollar sales 30%. Brewbound also noted several “top performers” in both craft and non-craft, such as Small Town Brewery's Not Your Father's Root Beer, which was wheeled out nationally with the help of Pabst. According to IRI, the company generated more than $85 million in sales. Sierra Nevada's volume sales for Pale Ale and Torpedo IPA were up 4.6% and 11.5%, respectively, while volume sales for Lagunitas – a company that infamously sold half their shares to Heineken last year – were up 48% across all products. Volume sales for both A-B InBev and MillerCoors, the two largest beer companies in the U.S., were flat. For more insight, search “IRI” at Brewbound.com. •


一䤀一吀䠀

䄀一一䤀嘀䔀刀匀䄀刀夀

䰀伀䌀䄀䰀 䈀䔀䔀刀 䘀䔀匀吀䤀嘀䄀䰀 昀攀戀 ㈀㜀Ⰰ ㄀㄀䄀䴀관㤀倀䴀 伀唀吀䐀伀伀刀 䈀䔀䔀刀 䜀䄀刀䐀䔀一 猀漀甀爀猀 ⼀ 刀䄀刀䔀 䈀䄀刀刀䔀䰀관䄀䜀䔀䐀 瘀愀爀椀愀渀琀猀 ⼀ 伀一䔀관伀䘀䘀匀 ⼀ 䌀䔀䰀䰀䄀刀䔀䐀 嘀䤀一吀䄀䜀䔀匀 䄀一一䤀嘀䔀刀匀䄀刀夀 䈀䔀䔀刀 䐀䔀䈀唀吀 䘀刀伀䴀 䈀䔀䰀䌀䠀䤀一䜀 䈀䔀䄀嘀䔀刀

匀䐀吀䄀倀刀伀伀䴀⸀䌀伀䴀

㄀㈀㘀㤀 䜀䄀刀一䔀吀 䄀嘀䔀⸀ 匀䄀一 䐀䤀䔀䜀伀 䌀䄀 㤀㈀㄀ 㤀

⠀㠀㔀㠀⤀ ㈀㜀㐀ⴀ㄀ ㄀ 

Blair Bars [blair bahrs] - Adjective

1. Inspiring an overwhelming feeling of great beer reverence and admiration

monkeypawbrewing.com • hamiltonstavern.com • southparkbrewing.com

Hamilton’s Tavern DRAFT magazine top 100 Beer Bars 7 Consecutive Years!


TH O R N ST. PLANNING BARRIO LOGAN EXPA N S I O N B Y B R ANDON HERNÁNDE Z

IF

there is a local brewing company that embodies the “neighborhood brewery” model, it’s North Park’s Thorn St. Brewery. Even before it opened in 2012, denizens of its namesake community were excited for its arrival. And since the doors swung ajar, North Parkers have frequented the cozy, two-level spot, making it the social hub its owners had hoped for when putting together the business plan. Being a pillar of the community is important to them, but it’s not their only ambition. Now, the company is working on a second location four miles, yet a world away, in the burgeoning Barrio Logan area just south of San Diego’s downtown core. Thorn St. has taken over a 10,500-square-foot warehouse space at 1741 National Avenue. Formerly the site of the failed San Diego Public Market project, it will play home to a brewery and tasting room going by the name of Thorn Brewing Company. Once open, Thorn’s brew crew will produce 5,000 barrels per year, but the space will allow for enough fermentation vessels to amount to 30,000 barrels annually. Thorn Brewing is scheduled to open its doors by the end of 2016. Up until now, Thorn St. has had to contract brew outside its North Park digs to meet customer demand, so this next chapter should solve such problems in a more economical manner. In coming to Barrio Logan, co-founder Dennis O’Connor says his team hopes to replicate the effect Thorn St. had on its section of North Park by “cleaning and brightening up” a street that could use a bit of invigoration. They would see it as a positive if another business with additional block-building appeal took interest in the identical warehouse space next-door to Thorn Brewing, as they would enjoy having a quality tenant to team with. There is also the possibility that they will take possession of that space as well, with far-off plans to perhaps install a bottle shop, restaurant and/or retail components. In the past two years, Barrio Logan has welcomed a pair of brewery tasting rooms for Iron Fist Brewing Company and Border X Brewing Company (plus a brewery for the latter). Both fit into a budding artisanal community that would appear to be aiding significantly in the resurrection of a neighborhood that had fallen out of favor with San Diego’s general population, providing fun reasons to visit and rediscover the area. •

8 | FEBRUARY 2016


BREWERY COUNT UP TO 117 Bitter Brothers has received solid reviews from industry members

Bitter Brothers, located on Morena Boulevard, is part of San Diego's latest wave of brewery openings. John Hunter, best known for creating the Peanut Butter Cup Porter at Karl Strauss, leads the brew team. Another newbie to the brew scene is Pure Project, the first tenant to open in Miramar's Brewery Igniter space; their grand opening is January 30. Amplified Ale Works is working on the tasting room of their brewing space right next door. In Oceanside, Urge's new location is now open, and it houses Mason Ale Works. The brewhouse is helmed by Port/Lost Abbey alum Mike Rodriguez. Also in North County, Bear Roots Brewing (and homebrew supply shop) opened in December in Vista. In Grantville, Kensington Brewing is now open to the public after two years (and one location change) in the same business park as Citizen Brewers, a brew-your-own concept that's starting to take off. Barn Brewery, an offshoot of Poor House, has fired up the kettle in North Park. Recent brews include a farmhouse ale and an oatmeal stout. See the latest on San Diego's brewery openings at www.westcoastersd.com/sd-brewing-industry-watch


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LOCAL BEER

E VE N TS M A R K Y OU R C A L E N D A R S !

D R INK LO C A LLY & RE S P ON S IB LY I N 20 1 6 Beer industry members are planning ahead to bring you great events throughout the year:

Stone Brewing Co.

has already released the dates of all their 2016 festivals, including the pre-Super Bowl Calm Before the Storm fest (February 7 in Escondido), Stone Oakquinox for the seventh year running (March 20 in Escondido), Stone Belgian Fest (May 15 in Liberty Station), Stone Sour Fest (June 12 in Escondido), Hop-Con 4.0 (The w00tstout Festival July 2 in Liberty Station), Stone 20th Anniversary Celebration & Invitational Beer Festival (August 19 and 20 at Cal State San Marcos), Stone Pour It Black (October 16 in Escondido), Rare Beer Breakfast (kicking off SD Beer Week November 4 in Escondido), and of course the Stone New Year’s Eve Celebration (December 31 in Liberty Station).

Brewbies is back at Bagby Beer, benefitting The Keep A Breast Foundation on February 13. This seventh annual event will include more than 40 craft breweries and a raffle that always has great prizes. Last year Ballast Point specialty brewer Doug Pominville’s face was publicly shaved as part

MORE EVENTS LIKE THESE OVER AT WESTCOASTERSD.COM: + + + + + + +

Karl Strauss Changing of the Barrels (January 30) Machete Beer House 1 Year Anniversary (February 5 & 6) 7-Course Dinner w/ Green Flash & Alpine @ Tom Hams (February 17) SDBG Rhythm & Brews in Vista (April 9) SD International Beer Fest (June 17 - 19) Hess Fest in North Park (July 25) Ballast Point Victory at Sea Day (December 18 - tentative)

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of the fundraiser. No word yet as to what antics this iteration will entail.

Winter Brew Fest again takes place at none other than the San Diego Hall of Champions in Balboa Park, on February 19 and 20. This event benefits Outdoor Outreach and the San Diego Mountain Biking Association. Saturday VIP ticket holders will be treated to a special beer and cheese sampling, plus an extra hour of tasting before the GA session starts at 7 p.m. Visit facebook.com/sdbrewfest for more information and a link to tickets. Eating and Drinking in San Diego is a popular Facebook group that has received some nice press recently, not only for being a unique “real time” forum for locals to share their thoughts, but also for the events its moderator, Edwin Real, organizes. On February 27 at Machete Beer House in National City, six chefs — including Nick Brune (ecoCaters), Barrack Cooper (Coop’s West Texas BBQ), and Dennis Borlek (Fathom Bistro) — will pair some form of tube meat, whether it 2 0 1 5 ' s M V C B F p i c t u r e d b e l o w. W e s t C o a s t e r r e a d e r s u s e p r o m o c o d e 'westcoaster' for $5 off a ticket. Photo by Chris Brake Photography


be sausage, bratwurst, or the like, with beers from Abnormal Beer Co.

Festival of Funk

is a new event by Modern Times Beer. After a successful Festival of Dankness, this event is an invitational of sorts, gracing downtown’s Golden Hall on March 5. At time of press, some of the breweries listed include Ale Apothecary, Almanac, Allagash, Arizona Wilderness, Avery, Black Project, Brasserie Dunham, The Briery, Casita Cerveceria, Coopertail, Council, Crooked Stave, Forest and Main, Highland Park, Holy Mountain, Intangible Ales, Jester King, Mikkeller, Monkish, Other Half, Oxbox, Sante Adairius, Stillwater, Stone, The Commons, and Tired Hands.

Five Chef Societe , a food-driven pairing event featuring Societe’s beers, is back after a brief hiatus. This year’s event takes place at Small Bar on March 8. Culinary wizards Karen Barnett (Small Bar), Tyson Blake (O’Brien’s Pub), Rich Sweeney (Waypoint Public), Hanis Cavin (Carnitas Snack Shack) and Karl Prohaska (Mad House Comedy Club) are currently working on the menu. Only 40 tickets will be made available at fivechefsociete.brownpapertickets.com. MVCBF ,

short for Mission Valley Craft Beer & Food Festival, returns to the practice fields at Qualcomm Stadium on March 26. What began at the Handlery Hotel in 2010 has evolved into an event that beer and food industry members and vendors actually enjoy. The organizers purposefully limit ticket sales so it doesn’t get too crowded, and they make sure to provide seating and water for attendees. They’re the same guys behind San Diego Bacon Fest , returning September 3 to Liberty Station.

Chef Celebration San Diego

is a collaborative effort by more than 50 award-winning local chefs who contribute their talent, time and energy to raise money for a non-profit culinary scholarship program. On May 1 at Stone Brewing World Bistro & Gardens - Liberty Station, 14 of those chefs will pair their dishes with 14 beers. If you’re a foodie with an interest in beer, or the other way around, this sixth annual event is one you can’t miss – and it's for a great cause!

Abnormal Beer Company is hosting monthly beer dinners with guest breweries and chefs, and here are some of those tentative dates: Stone (February 15), Saint Archer/Tusk & Grain (March 14), Abnormal Anniversary (April 11), Council (May 9), The Lost Abbey (June 23), Matsumoto Farms (July 18), Mikkeller (August 15), Pizza Port (September 12), and Alpine (October 17). San Diego Beer Week

unofficially runs from January 1 to December 31 every year, we know, but November 4 through 13 are the dates the local guild has set for sanctioned shenanigans. •

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THE GRAND CANYON: CHANGING TIMES IN CRAFT BEER HOW

big is the jump from being a small brewer with a tasting room to a successful brewery with its products in distribution? Let’s start with the beer. If the beer is less than spectacular, it will be impossible. And even if the beer is spectacular, it’s still a huge leap—like jumping over the Grand Canyon. The marketplace is far more difficult to compete within now than at any time I’ve seen and it’s only getting tougher. To be fair, it may have been harder in the early days of Sierra Nevada and Anchor Brewing, because those fledgling companies were blazing trails. But back then, there was also little competition and macrobrew giants didn’t know (or care) about craft. And there’s no doubt about the hardships of the late ‘90s microbrew crash, as demand for craft beer dried up and overcapacity drove prices down. Even with all that, today’s brewers of all sizes are entering what just may be the toughest and most competitive era ever for selling beer. When my wife and I started Green Flash Brewing Co. in 2002, our world was so much different. The most glaring difference between then and now is the fact there are so many more breweries today. But that’s really just the result of the bigger change, which is the way craft beer has taken off. After the crash of the late ‘90s, craft remained relatively flat until things began to pick up around 2008. Since then, the popularity of craft beer has risen to levels we could scarcely have imagined. As a result of this boom, the major grocery chains have opened their doors to craft breweries on an unprecedented level. It has been an amazing time and Green Flash has benefited as much as anybody. During that same period of growth, tasting rooms have become the major, and in some cases, the only source of actual profitable

16 | FEBRUARY 2016

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BY MIKE HINKLEY, GREEN FLASH CEO

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operations for start-up breweries. Early on for us, the tasting room was a nice source of additional revenue and a good way to connect with customers, but it was nowhere near the profit-center that it is today. Back in the day, without access to grocery chains and without a tasting room cash-machine, a brewery had to go into the broad market and grow its brand to survive. Common thinking was that a brewery could break even at 5,000-to-10,000 barrels per year. That proved to be the case for us and many other craft brewery owners from that era who I’ve swapped stories with.

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Now we are in the golden age of craft. Tasting room sales are great, the broad market has expanded and the chains can provide volMike Hinkley ume sales. There are breweries in nearly every neighborhood. Some of San Diego County’s start-ups are building brands with legs in the marketplace and some are crushing it in their tasting rooms, while the best of the previous generation breweries are selling their beers across the country and around the world. It is an amazing time. But with all of our success, Wall Street has taken notice and come a-knockin’. Now, half of the 50 largest craft breweries either belong to a macro or have private-equity company ownership. Those breweries now have essentially unlimited resources with which to grow and are all concerned with craft market share, something that was never a concern of any brewer smaller than Samuel Adams (Boston Beer Co.) before. “Wall Street Craft” is going to battle over market share with their newly acquired craft breweries, army of MBAs and unlimited resources, so we all best buckle our seatbelts. Tasting rooms continue to supply the small brewer with staying power. Beyond the revenue, it is where such operations develop their most important connection with customers. But the broad market has never been more crowded, complex and costly to navigate. Chain buyers have stopped taking everything and anything new and local because some don’t sell through fast enough, and they have trouble picking the winners across such large geography. Simply put, Wall Street Craft will dominate in the chains, but leave a little room for independents and locals. In order to push past the walls of a tasting room, a brewery has to make consistently spectacular beer, constantly innovate, build their brand and create an organization to support it—all at the same time. This has always been true, but now a brewer has to do it in an incredibly crowded and complex marketplace against tougher and tougher competitors armed with more and more resources. That brewer has to do it while the cost of business continues to rise simultaneous to flat prices. That brewer has to do it while everybody and their brother-in-law are all trying to do nearly the exact same thing at the exact same time. There is no doubt that some of the Wall Street Craft brands will thrive and grow into the “Super Craft” brands of tomorrow. Some will simply die in that environment and disappear. The best of “Independent Craft” will survive and thrive—some nationally, some regionally and some locally—but what about the little guy trying to make the jump to the big leagues across that analogous Grand Canyon? Can any start-up entering the industry at this point ever expect to make that seemingly impossible leap, or has the book been slammed shut on that chapter of the American craft beer story? •

WESTCOASTERSD.COM | 17


UPDATE: SD BREWERS GUILD O

The remaining leadership positions, as appointed by 2015's Board of Directors, are as follows: × × × × ×

Vice President: Jill Davidson (Pizza Port Brewing Co.) Secretary: Rachael Akin (Benchmark Brewing Co.) Treasurer: Bryan Carpenter (LevitZacks CPA) General Counsel: David Moore (Moore & Skiljan Attorneys at Law) Executive Administrator: Paige McWey

The 2016 Board of Directors: × × × × × × ×

Rick Chapman (Coronado Brewing Company) Derek Gallanosa (Abnormal Beer Company) Claudia Faulk (Aztec Brewing Company) Lee Doxtader (San Diego Brewing Company) Todd Colburn (Stone Brewing Company) Matt Rattner (Karl Strauss Brewing Company) Paul Sangster (Rip Current Brewing Company)

Since 1997, the San Diego Brewers Guild, comprised of county’s breweries, brewpubs, restaurants and businesses that service the craft beer industry, has been on a mission to promote the awareness and increased visibility of fresh, locally brewed beer through education and community events — programming which now includes two major annual bookend events, Rhythm & Brews (spring) and San Diego Beer Week (fall). The guild's BOD and leadership convene ten times per year, while the entirety of the guild's membership (90 brewery, 102 allied retail and 111 affiliate members) assembles three times per year at general meetings. The next official guild event is the Bankers Hill Art & Craft Beer Festival on Thursday, March 10. Of note is that -- just like Saint Archer -- Ballast Point is no longer a SD Brewers Guild member, due to the first sentence of the definition of a Brewer Member in the by-laws: "A brewing organization that brews at a facility in San Diego County, of which it owns a majority interest may be admitted as a Brewer Member." •

Q&A WITH MIKE SARDINA Brewers Guild President

Each year, the San Diego Brewers Guild elevates a member of the local brewing industry to the role of president. Unlike the American presidency, candidate selection comes without muckraking, spouting of platitudes or child-like behavior. The Guild is all for one and one for all, with this year’s one-for-all being Mike Sardina. The assistant executive officer for Kearny Mesa’s Societe Brewing Company, Sardina volunteered for the position, serving first as vice president under last year’s leader, Kevin Hopkins (Mother Earth Brew Co.) to get a feel for the position before taking it on. A trip to the SDBG’s oval office resulted in the following presidential interview outlining some of Sardina’s initiatives for 2016. Pres. Mike Sardina What inspired you to throw your hat in the ring for Guild presidency? Mike Sardina: Even before I transitioned into the industry, I was a fan of the beer community and the camaraderie among the brewers here in San Diego. Coming down here from San Francisco to visit and explore all-things-beer, it was clear that the Guild played a big role in making San Diego a magical place for beer. After I joined Societe, I started attending Guild meetings. At an early meeting, I saw (California Craft Brewers Association executive director) Tom McCormick present his legislative update and I knew then and there that I wanted to be as involved as possible with the Guild to help promote San Diego beer and the interests of local brewers. This led me to the Board of Directors and into the position of vice president in 2015. What does being president of the Guild entail? MS: There are many facets to the position, but it ultimately comes down to working as hard as possible at every opportunity to achieve the mission of the Guild, which was founded in 1997 in order to promote San Diego breweries, create an open line of communication between brewers and advocate for more modern beer laws. I am involved with fielding media inquiries, hosting folks

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PHO T O S BY T I M S TA H L / S DBG

ur local brewers guild recently announced its new Leadership Roles and Board of Directors for the 2016 calendar year. 2015 President Kevin Hopkins will now serve as President Emeritas, replaced by Mike Sardina, Assistant Executive Officer at Societe Brewing Company and 2015 Vice President.


BEER TO THE RESCUE RAISES $50,000 FOR LUPUS FOUNDATION

from out of town and sharing my favorite San Diego breweries with beer tourists. I host the Guild's general meetings and organize formal and informal meetings between brewers. I also work on legislative issues facing brewers at the local, state and national levels. What are some initiatives you are excited to introduce and work on?

B Y B R AN DO N H ER N ÁN DEZ

Jill Davidson, sales and brand ambassador for Pizza Port, is MS: I am excited to push new to the Guild and takes on the harder this year to get position of Vice President for 2016. more people involved and working collectively toward advancing the idea and the story of San Diego beer. Two specific areas of interest are establishing working committees within the Guild, one that focuses on technical brewing and quality, and another that focuses on beer tourism, hospitality and marketing the concept of "San Diego beer" at the national level. I fully believe that if we all focus on quality beer and technical brewing proficiency at each San Diego brewery, and if we all focus on promoting San Diego and the incredible beers being brewed here, we can help our county achieve the recognition that it deserves as being the best beer city in the world.

What are some opportunities for success for local brewers that the Guild can help with? MS: Getting exposure for breweries, introducing beer drinkers to their beers and stories. The Guild publishes the San Diego Brewers map, an important resource and tool to help promote beer tourism and brewery visits in San Diego. Third is San Diego Beer Week. Get involved with the Guild during San Diego's biggest annual celebration of beer. SDBW should be a highlight for beer brewed and poured locally, and the brewers and bars here are directly responsible for that. What is a major problem facing local brewers? MS: First and foremost is beer quality. If you're not brewing good beer, that is an issue, and you are doing a disservice to the entire community in San Diego. We can't accept bad (or even mediocre) beer. If we want San Diego beer to be representative of the best beers in the world, then every brewery here needs to be brewing world-class beer. Fortunately, there are members of the Guild who are willing and able to help fix quality issues. Be open and honest about your beer and don't be afraid to ask for help. One bad glass of San Diego beer reflects poorly on us all. Don't cut corners. •

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n 2014, I was diagnosed with lupus after several years steadily suffering wide-ranging symptoms of this autoimmune disease. Being a chronic condition, I continue to struggle with it, but 2015 offered uplifting rays of hope courtesy of nearly 40 breweries contributing to the Beer to the Rescue campaign. And thanks to the immense efforts of those brewing companies and the many people who helped local lupus sufferers simply by drinking some amazing beers, nearly $50,000 was raised in the program’s inaugural year. That money went directly to the Lupus Foundation of Southern California (LFSC), a non-profit organization assisting lupus victims in San Diego and Imperial Counties. Funds raised will help support day-to-day operations, continue its existing local support and education programs (all of which are provide to lupus sufferers free-of-charge), fund lupus research and establish a scholarship grant. I came up with the idea for Beer to the Rescue shortly after receiving my diagnosis. I was determined to do more than let this little-known, under-researched disease take from me without attempting to do something positive to help myself and others in my shoes. The idea was to reach out to San Diego County breweries and gauge their interest in brewing special beers to help raise funds for the LFSC. If there’s one thing I know about our local brewers it’s that, in addition to making exceptional beer, they have proven time and time again how enthusiastic they are about jumping in and helping worthy causes. I just hoped they’d view Beer to the Rescue as a worthwhile endeavor. To the great pleasure of myself and the LFSC, many did. Over 90% of the breweries that I contacted agreed to participate. More than that, once news got out about the campaign, a number of additional breweries got in touch with me and graciously offered to take part. This year saw more than 45 events support this campaign. Many were release parties for the specialty fundraising beers that were created for Beer to the Rescue (many of which were spotlighted in Beer of the Week coverage via West Coaster), but businesses’ generosity didn’t stop there. Unable to fit fundraising beers into its brew schedule, Societe Brewing Co. made Beer to the Rescue its Charity of the Month for June, contributing a portion of proceeds earned each Tuesday of that month to the LFSC. Port Brewing Co./The Lost Abbey/ The Hop Concept was in the same boat, so they simply wrote a Continued on p. 36

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ON THE San Diego Bay “32 draft beers on tap” SAVE THE DATE  

Beer Pairing Dinner

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Monday - Friday { 3:00PM - 6:00PM }

By: Rocky Powell

Visit our sister restaurant Bali Hai Restaurant

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IWCBD RETURNS MARCH 8 F

Above: One of the 100+ 2015 brew crews: (L-r) Sierra Grossman, Breanna K e n n e d y, D e n i s e R a t f i e l d and Ruth Martin, at Sierra Nevada. Left: Stone graphic designer Monarose Ryan again contributed her talents for the cause

or the third year running, International Women's Collaboration Brew Day (IWCBD) galvanizes ladies worldwide to come together and brew. Event organizer Denise Ratfield – whose day job is the “Brewceptionist” at Stone HQ – in partnership with founder Sophie de Ronde – a brewing technologist for Muntons Malt in the UK – invited professional brewers to create Unite Pale Ale in 2014, and Unite Red Ale in 2015. For this year's event, there have been a couple of significant changes. Due to past interest, Ratfield and de Ronde are also inviting homebrewers to join in the fun. And, instead of dictating a style and recipes like before, participants are encouraged to try a new style, or experiment with hops they've never used, and express themselves on their brew day, hence the name “Unite Expression” for 2016. “Given that past IWCBD events saw me at Dogfish Head and Sierra Nevada, I felt, I also needed to challenge myself and am thrilled to be taking part in a 'Unite' blending at Firestone Walker Barrelworks,” said Ratfield. Sophie de Ronde will brew with members of Project Venus UK. Those interested in taking part can e-mail iwcbday@gmail.com to be placed on the official online map (bit.ly/iwcbd2016map). Last year's local participants included Rock Bottom La Jolla, Monkey Paw Pub & Brewery, Mike Hess Brewing, Intergalactic Brewing Company, URBN St. Brewing Co., Karl Strauss Columbia St., AleSmith Brewing Company, ChuckAlek Independent Brewers, Ballast Point Little Italy, and Culture Brewing Solana Beach. For more information about #UniteBrew, follow them on Twitter @IWCBD or Facebook.com/InternationalWomensCollaborationBrew •

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

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

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ABNORMAL DINNER SERIES In December, our readers voted Abnormal Beer Co. — and its kitchen component The Cork and Craft — as the best brewpub in San Diego. These photos by local photographer Kim Marcelo (kimmarcelo.com) highlight the Abnormal Dinner Series, a monthly dining experience featuring thoughtful pairings with guest breweries and chefs.

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WESTCOASTERSD.COM | 25


P L AT E S & P I N T S

Sound Bites BY BRANDON HERNÁNDEZ

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eviche and a crisp German Pilsner, chocolate lava cake with a roasty English milk stout, pungent blue cheese and a barley wine—each is a classic beer pairing. But try this on for size—a septet of roasted, puréed vegetables with a side of conscience-raising wholly urban rap. That pairing was unleashed with equal parts delicacy and lyrical mastery care of musical duo Parker and the Numberman and local chef Nick Brune at a recent SoundBite dinner. Throw in the Abnormal Beer Co. offering that was included and it was a three-piece ensemble that was entertaining on multiple sensory fronts. Originally launched as Storytellers, this series of dinners venturing to pair food, beverages and music in perfect harmony is Brune’s brainchild, and it’s been going since 2014. Back then, Brune was the culinary muscle behind dearly departed Cali-Creole eatery and craft beer refuge, Local Habit. He had just returned early from a trip to Mardi Gras in his hometown of New Orleans so he could hold a crawfish boil at his restaurant. He remembers sitting at the bar at Local Habit pinching tail and sucking head (the proper method for consuming boiled crawfish) and hearing the Euphoria Brass Band start playing overhead. That Louisianan shellfish and jazz made him feel like he’d been transported right back to NOLA…and inspired him to try to create similar meaningful, personal experiences for others via food and music. Brune has always been a music fan. In fact, he moved to Los Angeles specifically for the music industry 13 years ago. He has kept up on the local scene and some of San Diego’s artists, and leaned on those relationships when giving this multifarious venture a go, starting with a live gig by Todo Mundo paired with a multiplecourse feast at Casa Artelexia in November of 2013. “Me and the chefs who I partner with for these dinners cook what the songs make us feel, which makes for dishes like I’ve nev-

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er seen…and may never see again,” says Brune, who has invited more than a dozen local chefs on stage for guest sets through SoundBite. When asked why the interplay of edibles, quaffables and aural stimulation works so well and has become such a draw both for diners and his fellow toques, he replies, “The two are basically meant for each other. First and foremost, [intake of food and drink and intake of music] cause our brains to release dopamine, which puts a big ol’ smile on your face.” Much dopamine and creative juices are spilled in the conceptualization of dishes for SoundBite dinners. Brune listens to songs over and over, studying their lyrics but also letting the music transport him. “Food and music have a way of creating reference points throughout life. Furthermore, when local food is paired with local music, you really begin to understand a place and its people. Or in SoundBite’s case, a band’s background and a chef’s experiences come to life,” says Brune. “You will find yourself listening to a song over and over when you love it, and you will do the same with food once you find the perfect bite.” Brune has always gone the extra mile to work with local purveyors when sourcing ingredients for his cuisine. Similarly, he keeps things geographically tight when it comes to musicians, focusing on local, independent bands. To date, the two that have since earned the most fame are Blackout Party (who are now in Nashville) and Midnight Pine. The next SoundBite dinner will take place at downtown San Diego’s Quad Ale House on February 25. Quad executive chef Brandon Brooks and his significant other and culinary teammate for the night, Lhasa Landry of Little Italy’s Crack Shack, will just have returned from Belize. The musical act will be a reggae band, so the trio have decided to embrace an “endless summer” theme and go


Left: Artist Steve Harris at SoundBite 10 Opposit Page: Chef Nick Brune at Pizza Port OB. Photo by Olivia Phayvanh

April 7: Music by Gabrielle at Solare with chefs Accursio Lota and Jeff Bonilla (Evolve Cuisine) May 19: Music by Jesse Lamonica & The Dime Novels at Ritual Kitchen with chef Tom Maki July 25: Music by Tribal Theory at The Cork & Craft with chefs Phil Esteban & Tony Guan September 22: Music by Mimi Zulu at Stone Farms with chefs Mike Arquines (Mostra Coffee) and Sara Polczynski (Seasoned Plates) November 7: Music by Tori Roze & The Hot Mess at Saiko Sushi with chef Anthony Pascale

Red Beans & Rice Noodles with Smoked Pork Paired with “Brooks’ Room” by Rosewood & Rye with tiki cocktails as well as Quad’s 28 taps of awesome beers. Brune says he is pretty much into any and all styles of music, but admits he’d be very excited to do a metal show. But finding a venue that would be into something that loud and heavy has been a challenge. (Calling the new chef over at metal-clad vegan South Park bar and restaurant, Kindred?) Sounds like something that’s definitely worth keeping an ear out for, and the best way to stay up-to-date on future SoundBite happenings is via the series’ official Facebook account (SoundBiteDinner).

The next SoundBite dinner will take place on February 25, but wait…there’s more! Like one of those infamous record label “leaks,” we’ve received a preview of the potential chef line-ups for the rest of the year. Take a listen…err, look. February 25: Music by Piracy Conspiracy at Quad Ale House with chefs Brandon Brooks and Lhasa Landry (Crack Shack)

“This dish was about keeping it simple and easy; that food and life can and should be simple. Also, a little about a small home or room with not much to it is all you need if you experience life outside your house. So, a little nod to my travels in Southeast Asia mixed with the humblest food from my home—red beans ‘n’ rice.” • • • • • • • • • • • • •

¼ cup canola oil 1½ cups yellow onions, chopped ¾ cup celery, chopped ¾ cup green bell peppers, chopped ¼ cup plus 1 Tbsp garlic, minced 1½ Tbsp salt 1 Tbsp paprika 2 tsp dried oregano ½ tsp freshly ground black pepper pinch cayenne pepper ½ pound andouille sausage, diced 3 bay leaves 2 Tbsp fresh parsley, chopped


Left: EcoCaters' Damon Goldman's dessert pairing with Stevie Harris' “There is No Fruit in Babylon” and Rum Fire cocktail B e l o w : C h e f M i k e A r q u i n e s e v e n n a m e d h i s d i s h : " V e a l To d a y, G o n e To Marrow" to pair with "Angels" and a Sazeracs cocktail

• • • • •

1 pound red beans, soaked overnight 1 pound ham bone with meat (if available) 12 cups roasted chicken stock 1 package rice noodles ¼ cup chopped scallions, for garnish

Heat the oil in a large pot over medium heat for 1 minute. Add the onion, celery, bell pepper and garlic, season with salt, paprika, oregano, black and cayenne pepper, and cook for 10 minutes, stirring occasionally. Add the andouille, bay leaves and parsley. Cook for 25 minutes with the lid on, stirring every 5 minutes. Add the red beans, ham bone and chicken stock, reduce heat to low and simmer for 1¼ hours, stirring occasionally. Transfer ¼ of the beans to the bowl of a food processor and purée. Add the puréed beans back to the pot. Stir well and cook for 30 minutes. (NOTE: This style of red beans and rice is soupier than others.) Place the noodles in a Pyrex dish and pour 2 quarts of boiling-hot water over them. Let stand for 4 minutes. Rinse the noodles in cold water and store in ice-cold water until it is time to serve. To plate, place the noodles in a bowl and top with beans. (NOTE: If the beans are too thick, thin the mixture out with additional chicken stock.) Garnish with scallions and serve immediately.

Blackened Catfish with Arugula, Passion Fruit Vinaigrette & Spiced Rum Paired with “Paper Hurricanes” by Grandpa Drew

“This dish was created to celebrate New Orleans’ rebirth after Katrina. After all the damage, life goes on. Hurricane parties and hurricane cocktails are a celebration of people and community working together. So, I combined the idea of the classic cocktail with a Louisiana favorite—blackened catfish. I also made this to give a little salute to famous Louisiana chef Paul Prudhomme.” • • • •

8 1 2 1

ounces water Tbsp granulated sugar allspice berries whole clove

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• • • • • • • • • • •

½ star anise pod 1 envelope powdered gelatin 3 ounces rum ¼ cup plus 2 Tbsp passion fruit juice ¼ cup plus 1 Tbsp olive oil 2 tsp agave nectar salt and freshly ground black pepper to taste 2 pounds fresh catfish (preferably blue cat is best) 5 Tbsp Prudhomme's blackening seasoning 4 ounces arugula orange supremes, for garnish (optional)

Combine 6 ounces of water with the sugar, allspice, clove and star anise in a very small pot and heat until the sugar is dissolved and the water has reduced by half. Bloom the gelatin in the remaining water for 5 minutes, then whisk into the hot water mixture. Slowly heat the mixture until the gelatin is fully dissolved. Remove from the flame and add the rum. Stir well and pour the mixture into a thin layer in a quarter-sheet tray or Pyrex container and refrigerate for at least 4 hours. Remove from the refrigerator and cut into equal-sized squares. For the dressing, combine the passion fruit juice, oil, agave nectar, salt and pepper, and whisk into all of the ingredients are completely incorporated. Set aside. Heat a cast-iron skillet on high heat for 4 minutes. Generously coat the catfish with blackening seasoning. Place the catfish fatside down into the skillet and cook for 1 to 1½ minutes per side depending on thickness of the fillet. It may be a good idea to toss your fish into the oven after blackening if it is a large fillet. Remove from heat. To plate, dress he arugula with the vinaigrette, top with catfish, a thin sheet of rum and an orange supreme. (NOTE: The rum should begin to melt slightly.) Serve immediately. •


Open 7 Days

Corn Hole

Va l

6 SOURs on Tap 20 + Brews m AdjAcent Food Service Patio Gardens EVENTS MOVIES SPORTS

Family Friendly

OK to bring in food Friendly Dogs OK

28960 Lilac Rd #C Valley Center CA | 760.913.0102


INTO THE BREW

Reviewing Spiegelau's Newest Glass Offering BY SAM TIERNEY

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nother year of Into The Brew, and another Spiegelau beer style-specific glass to run through its paces. This time, the crazy glass-blowing Germans have partnered with local favorite Green Flash, as well as Salt Lake City's Uinta, Great Divide out of Denver, and Tampa's Cigar City to develop a new beer glass for barrelaged beers. Those of you who have kept up with my column over the years – bless your hearts, and I owe you a beer some day – will remember that I last tested a Spiegelau glass when the IPA style glass came out a couple of years ago. While I liked the tasting experience of the IPA glass and found it perhaps marginally better at accentuating hop aroma than the already-competent Spiegelau tulip glass, I was unmoved by the funky appearance of the glass. Resembling a white whine glass bowl on top of a ribbed-foryour-drinking-pleasure base, it just wasn't something that I ever got into the groove of drinking my IPAs out of, great aroma or not. Over the last couple of years, Spiegelau released both a wheat beer glass, and a stout glass, which both looked like tweaks on the IPA glass model of a wine bowl on top of a stubby base. I can't say that I bothered to acquire either for a test run, since they were so similar to a glass that I never took a liking to. Enter the Barrel Aged glass, a decidedly better-looking effort. Barrel-aged beers tend to be expensive and hard to come by, and as such, demand glassware that elevates the drinking experience, both visually and aromatically. Spiegelau's best glass was their ever-versatile Stemmed Pilsner (which everyone I know calls a tulip) and the Barrel Aged glass is basically a taller tweak on that glass, giving it a proportionally narrower bowl and slightly longer stem. Otherwise, it's just a nice looking tulip glass made out of Spiegelau's signature fine crystal which is thin and brilliantly clear. To give the new glass a proper test, I decided to put it head-to-head with the Spiegelau Stemmed Pilsner glass that it is clearly derived from, as well as the Rastal Teku, another stemmed glass that many would say has set the standard for high-end beer glassware. At Firestone

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Walker, we use the Teku for our Barrelworks line of wild ales, and I also prefer it for our spirit barrel-aged beers. To test the three glasses, I decided to use Helldorado, our blonde barley wine aged in first-fill bourbon barrels that we acquire freshly dumped from Kentucky. Helldorado is brewed solely with a blend of pale malts from England and North America, and hopped moderately with European aroma hops. This pale take on the barley wine style brings honey and sweet malty notes that bring out the sweet coconut, vanilla, and caramel flavors that come from aging in bourbon barrels. It carries barrel flavor like few beers can, making it a great choice to show what a glass designed for barrel aged beers can do. Starting with the two Spiegelau glasses, the differences in proportion are immediately clear. The slightly stretched out stem on the barrel aged glass makes it more comfortable and natural to hold, something somewhat cumbersome with the stemmed pilsner glass, which I tend to hold by the bowl. It's nice to have the option of holding by the stem if you want to avoid warming up your beer with heat from your hand. The base of the barrel aged beer glass does seem a little large in comparison, but it is likely to balance out the increased hight of the glass and makes for a stable platform that will not easily tip over if you bump it after your second glass of barrel-aged beer. In comparison, the taller Teku seems a bit precarious and easily tips with a slight bump, even if it doesn't go all the way down. I've broken more than one Teku over the years because of this issue, and its nice to see Spiegelau address it.

Starting with all glasses filled half-full to give the beer room to show its aroma, my initial impression is pretty equal across the range. Each glass has a nice amount of head space and all three come in at the lip, capturing the aromas of oak and bourbon that barrel-aged beers are known for. I could grasp at some minute differences, but I just don't see anything meaningfully differentiating these glasses here. Things really start to separate when you get some beer on your palate. The two Spiegelau glasses are essentially equal here, with a straight, razor-thin lip that delivers the beer broadly to the middle of the tongue. The Teku flares out at the lip, which is rounded and slightly thicker. This delivers the beer right to the tip of the tongue. I might prefer this delivery, as it doesn't miss and taste receptors, but it's hard to say. I've written before about the emotional and cultural place that beer glasses fill. So much about beer glasses comes down to how they feel in your hand and how they make you feel when you look at them. Beauty may be subjective but I'll take this new Barrel Aged glass over any of Spiegelau's previous offerings and almost any other glass out there. Whether for that special bottle of barrel-aged imperial stout that you have been saving for a special occasion, or just your go-to local IPA, it's a pleasure to drink out of and will make your beer look Into the Brew is sponsored by sexier than ever. • The High Dive in Bay Park


THE DOCTOR’S OFFICE

A SUDSY SUMMER BY G O N Z A L O J . Q U I N T E RO , ED .D .

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ho didn’t love summer camp? I remember as a kid learning how to hike and mark trails, bait a fishing hook, and chart the stars at night. I loved becoming a rugged woodsy-outdoorsy type, in fact, looking back, those summers may have been the best times of my life. There was, however, something missing from all those summers, and I didn’t realize it until now that that something was beer. This summer there will be an awesome camp that won’t be focused on the aforementioned survival skills, but rather on craft beer. It’s called “Beer Camp” and San Diego State’s College of Extended Studies (SDSU COE) is hoping you can be one of their happy campers. This is not a rehash of SDSU’s existing program, nor is it modeled off of an existing educational experience, on the contrary, SDSU’s Beer Camp is offering something the now threeyear-old program has never offered before: intensive education. There has been national and international inquiries into the Professional Certificate in The Business of Craft Beer program. And though the program has hosted students from out of California and even out of the country, geography has been the greatest barrier. The high amount of interest from non-local students is in fact what spawned the idea for this summer camp, according to Giana Rodriguez, Program Director. “There was a great interest in

craft beer education to meet this need from around the world,” she says. “Why not come to San Diego for Beer Camp, spend a week in America’s Finest City, bring your family to enjoy everything our town has to offer, while you learn the business of craft beer in an intensive yet supportive environment.” WC: What exactly is Beer Camp? SDSU: There are two different camps: Craft Beer Connoisseur and


Brewery Start-up. The Craft Beer Connoisseur Camp will be held July 24 through August 1, 2016, and is intended to be an intensive preparation for industry exams such as Cicerone® and BJCP. The Brewery Startup Camp will be held August 2 through 10, 2016 and will provide students with everything they will need to know to launch a brewery. We want to bring people to San Diego from all over the US and the world to come and learn from the experts and visit some of our local breweries. We will have classes here on campus and off-site, a welcome reception (at Stone Liberty Station), beer and food pairing dinner at Urbn St. Brewing Co. and we are still looking for a couple brewery/restaurants that wouldn't mind hosting an SDSU sponsored lunch for each group. WC: How will the idea come to fruition? SDSU: We already have the tools in place, we looked at the curriculum that exists, spoke with our instructors about creating an intensive educational program developing the subject matter and, together, we developed Beer Camp. This camp will serve people that do not necessarily have the time to attend our weekly classes for months at a time due to time, location, or both. WC: Who are these camps for? SDSU: Craft Beer Education Camp is designed exclusively for craft beer aficionados from around the world. Now, anyone can learn the Business of Craft Beer from industry experts in one of the finest destinations on earth, and the “US Capital of Craft Beer” – San Diego, California.Through hands-on learning and tasting, students can take their craft beer career to the next level. Moreover, if we can get national corporations to send staff members to learn from us, develop their own trainings, take it to a larger audience, and raise the status quo on a national level, that would be an amazing accomplishment. WC: Who will be teaching at Beer Camp?

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the instructors and advisory board members of the Professional Certificate program — a who's who of local craft-beer industry superstars — to ensure the most relevant training. Stone Brewing’s “Dr.” Bill, Green Flash’s Dave Adams, The Home Brewer’s George Thornton, the list goes on. For example, here is a snapshot of one day at Brewery Start-Up Camp: Day 2: 8AM-12PM Capitol/Personnel/Trademarking with Candace Moon, The Craft Beer Attorney 12PM-2PM Hosted lunch at local brewery 2PM-6PM Location/Site Selection and Equipment with Matt Johnson, co-founder of Helm’s Brewing Co., held at his brewery. WC: What will graduates get from the program? SDSU: Aside from an amazing experience and education our students will receive a certificate of completion indicating that they have achieved 55 hours of instruction, as well as a letter of completion from SDSU detailing the subject matter, and a break down of which hours of education coincide with which subject matter. This summer will be the inaugural year for Beer Camp, so seating has been limited to approximately 35 seats per session. The cost of the program will be $1,500 for 55 hours of instruction from industry leaders providing hands-on, in person, face to face, on site learning at industry leading breweries. It is safe to say that the networking opportunities and real world experiences will be unparalleled. Enrollment for Beer Camp has already began, however seats are still available. To sign up go to neverstoplearning.net/beercamp Disclaimer: Gonzalo J. Quintero, Ed.D. serves as an Advisory Board member for SDSU’s Professional Certificate in The Business of Craft Beer. •

EVENTS

INTERGALACTIC BREWING (CASK ONLY) GREEN FLASH/ALPINE BEER COMPANY DUCKFOOT BREWING (CASK ONLY) KARL STRAUSS BREWING COMPANY


B Y I AN C H EES M AN

The New AleSmith

VISITING SAN DIEGO'S LARGEST TASTING ROOM

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lot of people had reason to be excited about AleSmith Brewing Company finally unveiled their new tasting room in October. For me, it went well beyond excited. It was the realization of a dream long deferred. I was no stranger to craft brew back in the early 2000s, but I primarily supplied my habit with bottled wares from remote purveyors like Deschutes Brewery and Lost Coast Brewery. Since it was extraordinarily rare to find these beers while out and about, most of my drinking was relegated to the homefront. So when I heard that there was a brewery a mere stone’s throw from my office, I leapt at the chance to commiserate with like-minded snobs . Thanks to the glory of Gmail’s infinite retention policy, I am able to contextualize how much I came to cherish AleSmith. This is a sample from a typical Friday afternoon chat from nearly a decade ago: 2:54 PM me: You still thinking of going to AleSmith? Scott: oh yeah there's no stopping me now me: What time were you heading over? Scott: I was going to leave at 4:15 me: I want to leave here about the same. Much later and I'll snap Scott: sounds good There’s nothing particularly transcendent about this transcript it’s vague enough to pass for something written a week ago. If there was a template for office drones colluding to escape from their desks before The Man notices, this would be it. But there’s no denying the palpable anticipation springing forth from it. I wanted nothing more than to greet the weekend with a fresh sip of Old Numbskull adjacent to the repurposed dairy equipment it

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sprang forth from. Unfortunately for me, I wasn’t the only person in San Diego who appreciated this experience. The popularity of the tasting room surged and rather quickly so. A casual mosey up to the bar had evolved into a swirling dry-hump of humanity. My weekly ritual had been overrun by craft brew tribbles. I was left with little choice but to abandon ship. The truth is that AleSmith’s popularity has long stood at odds with their capacity to entertain it. While there were improvements to their Cabot Drive facility and expansion into the transitional “Observation Room”, even random tap releases would draw uncomfortably snug crowds. If AleSmith had a spirit animal, it would have been a Tommy Boy-era Chris Farley serenading “Faaaat guy in a liiiiiiitle coooooat” from the Beyond. But no longer. 25,000-square-feet of swilling capacity later, AleSmith Brewing Company is now home to the county’s largest tasting room. The high ceilings and patio-facing garage doors somehow multiply the hugeness of the room, making it feel like a wild departure from its progenitors. As massive as it is, it only represents a fraction of the massive complex it is part of, an expansion that will increase their brewing capacity by an order of magnitude. If nothing in that previous paragraph made you smile, you may well be dead inside. The new space embraces the aesthetic of their iconic beer-anvil logo. It is industrial in foundation, but reflects a great deal of polish and craftsmanship. It even revisits the orange and gray motif in the bar tops and floors without feeling like Jack Skellington consulted as an interior designer.


My favorite part of the whole affair was undoubtedly the bar, natch. By cleverly designing it to serpentine across the facility, it offers enough surface area to comfortably carouse bar-side without fear of brew-blocking incoming patrons. I especially enjoyed its use of the new brewery and all of its sexy, sexy German steel equipment as a backdrop, leaving little doubt as to what brought this hall into being. As ambitious as all of this is, it only represents the first of several construction phases for this location. The plans of record for the forthcoming year speak to the installation of Beer Garden, a memorabilia-laden Tony Gwynn Pavilion, and a company store to occupy the former “Observation Room” digs. Luckily, I have it on good authority that the crisp citrus notes of AleSmith X pair surprisingly well with drywall dust. They’ve thought of EVERYTHING. It may have been 20 years in the making, but AleSmith Brewing Company finally has a tasting room that reflects their stature in the larger brewing community. Perhaps more importantly, this expansive space can properly welcome a new generation of AleSmith devotees while rewarding the loyalty of their once compressed patrons. (And if you quietly miss all the incidental grinding, fear not. You won’t have to travel far on Miramar Road to find other establishments that can scratch that itch.) •

Above: SD's largest tasting room at 25,000 sq ft Left: A taster flight at AleSmith


Continued from p. 20 check. Urge Gastropub contributed proceeds from a two-day taptakeover, The Patio Restaurant Group held a special promotion during San Diego Beer Week and Quad Ale House held a special Beer to the Rescue-themed BeerNerdz pairing event. Meanwhile Stone Brewing Co. contributed a dollar from every tour at its Escondido brewery during the third quarter of 2015 and gave Beer to the Rescue its very own booth at the Stone 19th Anniversary Celebration & Invitational Beer Festival (the West Coast’s largest annual beer festival). Similarly, the campaign was given a spot at both the East County Craft Beer Invitational and San Diego Brewers Guild’s Rhythm and Brews fest. But like so many things in San Diego, it was mostly about the beer. The following is the extensive list of widely varied and, often, experimental-to-the-point-of-courageous brews created or utilized to raise funds for Beer to the Rescue. + Benchmark Brewing Co.: Hildegard (Triple India Pale Ale) + Nickel Beer Co.: Double Dubbel (Belgian-Style Quadrupel) & Double Dubbel Animal-Style (Rum Barrel-Aged Quad) + Monkey Paw Pub & Brewery: LUP’d Up Singel [LUPUS] (Dry-Hopped Belgian-Style Singel with Rhubarb) See the full Beer to the Rescue beer list at WestCoasterSD.com (January 6 post) We made an attempt to explore as many styles as possible over the course of the campaign. Orange peel was an oft-used ingredient throughout the year because orange is the LFSC’s official color for lupus awareness. On a personal note, it was both an honor and privilege to be allowed to be deeply involved in so many of these beers. Most brewers asked what I wanted them to make (so some of those odd-balls, though successful, can’t be blamed on the pros), many let me help name them and some even let me spend a day at their facility creating the beer. As a result, I have so many memories I’ll treasure for life: graining out in the bitter cold of Julian while watching the Chargers and brewing with Tom Nickel at Nickel Beer, learning the ways of Pizza Port’s unique OG brewhouse on a rainy day withDevon Randall, turning every valve and giving the mill a righteous polishing on command of Colby Chandler at Ballast Point’s Little Italy brewery, selecting just the right hops from Green Flash’s cooler with Chuck Silva, sampling passion fruit atStone Farms, lugging 500 pounds of assorted fruits up a ladder and into the fermenter at Stone’s Liberty Station brewery-restaurant, breaking down palettes of fruit with LFSC volunteers at Council, being asked my thoughts on the spice blend for a Christmas beer at AleSmith, and so many more including all of the events. Each included its own mixture of friendly faces, be they brewers, amazing tasting room workers, smiling volunteers, long-time friends or strangers who became friends over the course of the year. Good people, good beer and good work done for a good cause. It just doesn’t get much better than that and I’m so thankful that so many came together to turn a simple vision into something extraordinary. That said, lupus is a cruel mistress with a hair-trigger. Physical exertion and stress are the main causes of lupus flare-ups, which are both painful and debilitating. Beer to the Rescue was a huge undertaking, due mostly to my ambition to make it as extensive as

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it eventually became. Handling most organizational aspects of it and doing all the brewing that I did was exhilarating and rewarding, but actually hurt my health more than anything in 2015. (And keeping up with two demanding fulltime jobs didn’t help, of course.) That fact is as depressing as it sounds. It has become abundantly clear that, as much as I love what this campaign has accomplished, I will need to scale Beer to the Rescue back or leave the Special Beer to the Rescue glassware by Oceanside Ale Works bulk of the work to the LFSC and the brewers. A number of the breweries that participated this year have volunteered to go again this year, and breweries that are opening this year have thrown their hats in the ring. So the show will go on, but at this time, it’s a little unclear exactly how. But I’ll figure it out, because it’s worth it even if it is detrimental in the short-term. Bottom line is the LFSC and I owe all of this year’s headway and success to the magnificent members of San Diego’s brewing community, all of whom are too humble to take credit for doing all they did for us. But I have no problem making sure they get the credit they so richly deserve. And thank you to all of the kind people who supported this cause, be it at one event or 30. An extremely big thanks to those die-hards who made it their mission to attend so many events…that sort of dedication left us in awe. You made a difference that will be felt and appreciated by myself, the LFSC and lupus victims everywhere for a long time to come. Cheers to the positive impact, camaraderie and love that are some of the best fringe benefits of being involved in the San Diego craft beer community. •


TapHunter’s Top 30 SD-based beer-finding app TapHunter shared with WC this snapshot data of its 30 most searched-for beers over a twoweek period in January. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.

Russian River Pliny the Elder Russian River Pliny the Younger Belching Beaver Peanut Butter Milk Stout Russian River Bling Pig Alpine Nelson Founders KBS Founders Breakfast Stout Mother Earth Cali Creamin Goose Island Bourbon County Brand Stout 2015 High Water Campfire Stout Firestone Walker 805 Founders KBS 2015 Refuge Blood Orange Wit Alpine Pure Hoppiness Latitude 33 Carolina Honey Hips Strong Blonde Ale Ballast Point Nitro Sculpin IPA Alpine Duet Mother Earth Cali Creamin Nitro Modern Times City Of The Sun IPA Ballast Point Sculpin IPA Delirium Tremens Small Town Not Your Fathers Root Beer Stiegl Radler Grapefrui Karl Strauss Peanut Butter Cup Porter Societe The Bachelor w/ Mandarina Bavaria Ballast Point Grapefruit Sculpin IPA AleSmith My Bloody Valentine AleSmith Nut Brown Ale Bell’s Two Hearted Ale Legacy Guava Beer

Consumers: Download the FREE TapHunter app today to find out where to find these beers are near you. Bar & Restaurant Owners: Do you have these beers on tap? Make sure you are part of the search by adding your business to TapHunter today. 38 | FEBRUARY 2016


Below: Paul Holborn at the original Bolt tasting bar

Weaving Through Narratives of Beer’s Wild, Wild West BY SH E L DO N KAPL AN

40 | FEBRUARY 2016


“I

was hooked from the start,” says Paul Holborn, reminiscing about the first time he made a batch of homebrew in the early eighties. Holborn started homebrewing after learning from his then girlfriend’s father that it was possible to brew beer at home, something that came as a revelation to then 22-year-old Holborn. Initially, like many homebrewing novices he started out brewing extract brews, though in a relatively short time he had moved on to all-grain brewing. “I soon had three beers on tap at home at all times,” he says. In 1984 Holborn made a decision to attend some classes at UC Davis where he would meet fellow classmate, Mike Zislis. A few years later, Holborn and Zislis would end up working together in various brewhouse and tank manufacturing businesses in what was then known as the “micro brewing” business (the term “craft” in relation to beer only came into use much later). Zislis currently runs The Zislis Group, based out of Manhattan Beach, California. The company operates boutique hotels and restaurants including the Rock & Brews restaurant chain. Although numerous calls were placed to his office, Zislis, via his assistant declined all requests to be interviewed for this article. But for now, back to the past…in 1985 a forward-thinking Holborn decided to try and raise money in order to build a brewpub in San Diego’s Gaslamp District, which at the time was in the nascent stages of its redevelopment. In 1987, after two years of much scorn being heaped on the idea and numerous failed attempts to cobble together the $1.2M he needed for the brewpub project, Holborn came to the realization that he’d have to try a different tack and decided to establish himself as a commercial brewer. To say that commercial brewing options in San Diego in 1987 were somewhat slim is perhaps one of the great understatements of all time. Prior to this period, the last previous example of a commercial beer brewed in San Diego had been in 1953! By 1986, the first

brewpub license in San Diego County had been issued to Clay Ferguson, the proprietor of Fergie’s, a German restaurant in Fallbrook. Ferguson, who as irony would have it, claimed to be “allergic to alcohol” mentioned to me in a 2010 interview that he had started brewing extract beers on the restaurant’s stovetop as the “Northerners (as in Northern California) had started brewing their own beer.” He realized that he too could do it himself and that it would be cheaper for him to brew his own beer “than to buy it from Bud”. Ferguson’s “system” was a homemade jerry-built contraption using liberated metal Coca Cola canisters as fermenters. They were stored in a chicken wire and wood cage with a padlock in order to conform to the alcohol storage laws that Ferguson openly mocked in our relatively brief conversation. Holborn decided to take over the restaurant property from Ferguson and realized it would require some renovation, so he and his stepfather, Chris Laue “retrofitted the place [themselves] for about sixty thousand dollars.” In July of 1987 Bolt Brewery opened up to the public and the first “official” brewery of San Diego’s “New Brew Wave” was born. Holborn initially installed a fifteen gallon brew system, which he soon upgraded to a two barrel brew system. A couple of months in, Holborn realized he needed help running the place and hired the then relatively young Clint Stromberg, who Holborn had met through home brewing circles. Stromberg was employed as an assistant brewer/restaurant server. Holborn would also continue his ongoing relationship with Mike Zislis, who by 1987 had opened Western Brewing Systems, a brewery and tank manufacturing operation in Tijuana, Mexico. “Western supplied Bolt with a couple of one barrel fermenters,” recalls Stromberg. Holborn and Stromberg brewed many different styles of beer at Bolt, though with such a small brewing system they were behind the eight ball from the get-go. Initially they were closed three days a week as there was simply not enough beer on tap to open the doors. After some time, however, Holborn made the decision to bring in other “micro brews” from North-

ern California so they would have more beer to sell. To do this they would often have to travel to the breweries in Northern California to pick up the kegs themselves, as at the time there was no real distribution system for “micro brews” in most of the United States, and certainly none in San Diego County. To add insult to injury, it was also difficult in those days for smaller brewers to get brewing supplies. In order to get malt, Holborn would have to drive his pickup truck to Great Western Malting in the City of Commerce, a round trip of almost four hours, and small orders such as Bolt’s could only be fulfilled on Wednesdays. Hops and dry yeast were supplied by Crosby & Baker. Irrespective of the hardships, Holborn notes that Bolt was “just about a passion for brewing.” There were approximately twenty-one different beer styles brewed at Bolt and a rather unique system of deciding what to brew - a dartboard with corresponding numbers for each brew was utilized when Holborn and Stromberg couldn’t decide what beer to brew next The original “standard IPA” at Bolt was an English style IPA. “It was lighter in color for those days” says Holborn, who recalls using American hops for bittering and Kent Golding and Fuggles as aroma hops. Holborn recalls the beer “coming in at around 7% ABV and about 50 IBUs and it was served on nitro.” Stromberg also remembers a version of a similar IPA recipe that used “Chinook and Northern Brewer through the boil and then was finished with Chinook and English Goldings.” They later brewed an “American IPA” with all-American hops and a dry-hopped Imperial IPA was on tap on a regular basis. “We didn’t think about the term double IPA back then,” says Holborn, who perhaps should also be given some kudos for helping push the notion of hoppy beers from the get-go in San Diego County. “All of Paul’s beers were hoppy, irrespective of style,” says Skip Virgilio, founder of AleSmith Brewing Co. “I was blown away!” The beers were well received locally and Holborn recalls people driving down from Los Angeles to see what was going on

WESTCOASTERSD.COM | 41


Above Left: Holborn at the helm of his brewing equipment Above Right: Holborn outside Bolt's building in Fallbrook

18 CRAFT BEERS ON TAP

at Bolt. “Bolt was always about great beer” and “Paul was pushing the brewing envelope,” says Stromberg. As good as the beer was, all was not great in paradise. Holborn recalls that from the start they were losing money on food (a necessary evil to them, but an absolute requirement due to the conditions of their brewpub license). Holborn also soon realized that he would need to implement a larger brewing system in order for Bolt to have long-term viability. Holborn was contemplating the specs for a new and larger Bolt brewhouse, when he got an offer from Mike Foote, the former pro football player who had gone into the property redevelopment business. Foote was redeveloping the old Mission Brewery site on Washington Street, and as an additional attraction for potential office tenants, he decided to build a brewery and restaurant on the site as well. “Mike made me an offer I couldn’t refuse,” says Holborn, “and I told him OK, but take me and you got to take Clint too.” Foote agreed and Bolt was shuttered around November of 1988, having lasted less than two years in business. Holborn and Stromberg got to work at Mission Brewery, initially brewing on a pilot system built by Western Brewing, and they started sending beer out

to some draft accounts in order to start to establishing the brand. A few months into the operation they were shut down by the ATF as Foote’s development company that owned the brewery had failed to file the necessary paperwork to license the brewery. The beer was forcibly sewered by the ATF and the brewery was shut down for six months until the licensing issues could be resolved. Once they were, Holborn and Stromberg set about installing a new and larger brewing system, again supplied by Western Brewing. Holborn estimates that the brewery was about sixty percent complete when word came that the remainder of the capital required by Mike Foote had been lost in the “S&L crisis” of that period and the project died immediately. By the early nineties the micro brew business had started to pick up steam and Zislis, needing some assistance at Western Brewing hired both Holborn and Stromberg after the Mission Brewery project had shut down. Holborn jumped into the brewery design and tank manufacturing business with the same zeal he had shown as a brewer, something he continued doing at home. Stromberg handled logistics, procurement of raw materials and later on also got involved in doing some installation. Stromberg recalls the Western Brewing


...the Mexican authorities showed up one day… “they arrested [Zislis] and threw him in Tijuana’s La Mesa Penitentiary... workshop in Tijuana not being tooled properly. “It was basically a blacksmith’s shop that happened to make stainless steel tanks,” he says with a grin. In addition, materials were in short supply and/or difficult to source in a timely manner and getting them over the border in the correct manner with the requisite paperwork “took at least a week,” says Stromberg. So in the name of efficiency, Stromberg would smuggle raw materials into Mexico. “One time I had a coil of stainless which is [weighs] about 1700 pounds in a Ford Ranger pickup”… “we put a rubber dinghy on top of it and threw in some fishing poles and drove straight through [the checkpoint] into Mexico”…“we did shit like that all the time.” He adds, “over the years, I paid plenty bribes both at the border and in Tijuana.” The initial Western system Holborn installed in San Diego in 1990 was a 3.5 barrel brewhouse at the original Callahan’s Brew Pub location in Mira Mesa. In 1991, another Western system was installed at the now long defunct Red Kettle in Encinitas. During the installation of that system, Rob Soltys, a recent college graduate and curious young home brewer wandered in and introduced himself to Holborn. After a conversation with Holborn, Soltys secured himself a job as the Red Kettle’s assistant brewer. Initially Holborn did most of the brewing, with the beers being basically the same recipes Holborn and Stromberg had

previously brewed at Bolt, though with some minor tweaks. Soltys would later take over from Holborn and go on to become the head brewer at the Red Kettle. In 1991, Zislis had Western build a system for his own first micro brewery, the Manhattan Beach Brewing Co. Stromberg recalls that “after the Manhattan Beach Brewing Co opened, Mike seemed less interested in Western.” This waning interest would decline even more rapidly when in 1992, Zislis found himself on the wrong side of the law in Mexico. Stromberg recalls that “the Mexican authorities showed up one day and told Zislis that he owed back payroll taxes”… “they arrested him and threw him in Tijuana’s La Mesa Penitentiary”… ”he was there for about a week until his wife got a Mexican attorney and bailed him out.” Once released, Zislis almost immediately pulled the plug on Western and according to Stromberg vowed “never to go back to Mexico or ever do business there again.” Stromberg notes that Zislis might have recently changed his tune as one of the current Zislis Group’s Rock and Brews restaurants is located in Cabo San Lucas. More than two dozen systems were sold out of Western Brewing from 1987 through 1992 to breweries and brewpubs in numerous US states. One of the last Western Systems installed in San Diego was at the now defunct PB (Pacific Beach) Brewhouse. Stromberg installed the system and then decided to


stay on as the brewer once Western had folded. He remained there for a couple of years until handing over the brewing duties to Skip Virgilio, who in 1994 would win San Diego’s first GABF medal (Gold) for his Belgian Golden Strong Ale brewed at the PB Brewhouse location. Soon after that gig, Skip would go on to found AleSmith Brewing Co. with Ted Newcomb. Just prior to the period of Western’s demise, Holborn had met Rob Bragg and Kevin C. Dills, at the time both San Diego stockbrokers. The micro brewing industry was now in acceleration mode nationally and Bragg and Dills wanted to get in on the action of a growth industry, so they decided to start a brewery and tank manufacturing facility out of San Diego. Bragg and Dills rented an empty warehouse facility in the Miramar area and brought in Holborn as the designer and engineer, who also brought in Rob Soltys at some point in 1992. The entity, listed as a public company was named, International Brewing and Manufacturing, Inc and known to all as IBMI, a completely inappropriate moniker as Holborn and Soltys would soon find out. Yuseff Cherney, Home Brew Mart’s second employee and currently Ballast Point COO/Head Brewer/Co-founding Distiller, recalls visiting the facility and “finding loading bays with dock high gates and [the warehouse] totally empty. [Thinking] what are these guys doing in here?” Soltys recalls, “Bragg just wanted to sell stock, a penny stock for a company that didn’t really produce anything.” I was unable to track down Rob Bragg for comment however I did

Paul Holborn

manage to track down Kevin Dills, who is now in the rare metals business. Dills, no choirboy himself - in an unrelated matter in 2001 an SEC Administrative Law Judge revoked his broker's license, amongst other sanctions - confirms that Bragg “who didn’t drink and had no love for brewing” had a goal “to make money on selling [IBMI] stock and to put in as little equity as possible.” This apparently worked for a while, as IBMI stock went from twenty five cents to five dollars. Dills alleges that when the stock price fell later on, it was primarily due to, amongst other shenanigans, Bragg dumping the stock in the Cayman Islands, which then drove the price of the balance of the stock down. The Pizza Port Solana Beach brewing system, installed in 1992 was the first IBMI-produced system, although it wasn’t actually built in-house at the IBMI Miramar facility. “Paul sourced some guys

in Spring Valley to manufacture it and then built the control panel in his living room,” recalls Soltys. He adds that Holborn is “just a brilliant engineer and designer, and artistically too - the guy is so artistic - very creative.” Although Pizza Port co-owner, Vince Marsaglia would become the primary brewer at Solana Beach, initially Holborn’s creative skills were on display as he utilized his Bolt recipes to dial in the new Pizza Port brewing system. Bolt’s Aztec Red would morph into Pizza Port’s Shark Bite Red, and a version of the Bolt IPA would eventually become the original version of what we now know as Swami’s IPA. Vince Marsaglia notes that “Paul was awesome, I loved working with him... he was a visionary, ahead of his time, maybe though, too far ahead.” IBMI also supplied a small pilot brewing system to Anheuser Busch at Sea World in San Diego that was in operation at the Anheuser Busch Hospitality Center. Sea World wanted to give out samples of beer and were forced to brew on premise due to California’s tied laws. Then, at some point in 1993, much to Rob Bragg’s chagrin, an IBMI sales guy managed to sell a 15 barrel brewing system to a company “GT (Good Time) Vitos, an Italian eatery and brewery” in Clearwater, Florida. Soltys recalls, “so now all of a sudden stuff’s getting real, we need to hire welders, get some polishing equipment, stuff like that”…”we built the entire system in-house…three tanks and a brewhouse - we hand made it all!” This was the one and only [complete] system built in-house at IBMI. Holborn and Soltys went to Florida to install the IBMI built GT Vitos system and befriended the owner, Wondel


Smith. Smith had additional capital to invest and was impressed enough by Holborn and Soltys, who suddenly saw opportunities in Florida that did not exist back in San Diego at IBMI. In San Diego, Rob Bragg was “dragging his feet and didn’t want to buy any automated welding equipment,” says Soltys. Not only did Bragg not want to purchase any equipment, but he came up with a new scheme. He decided that in order not to have to outlay any capital for the overhead required to tool IBMI’s manufacturing facility, he would sub out the work. It seems however, that with Rob Bragg there was always a “kicker” and instead of subbing out the work to other local commercial metal manufacturing shops, Bragg somehow managed to tap into a program at the Richard J. Donovan Correctional Facility, a state prison located near San Diego in Otay Mesa. Lt. Philip Bracamonte, the current Public Information Officer the correctional facility, confirms that “starting around 1995, the correctional facility did participate in joint ventures with companies in the community” and that happened to include the manufacture of brew systems on behalf of IBMI. Holborn and Soltys were instructed by management to show up at work on a designated day for an orientation trip to the correctional facility and told not to “not wear jeans, as that is what the inmates wore,” says Soltys. Holborn and Soltys showed up on the appointed day deliberately wearing jeans and then both quit IBMI on the spot. The IBMI Miramar facility was closed down not too long thereafter and some systems continued to get built at the Richard J. Donovan Correctional Facility. This practice was continued for a while by the now long defunct Pub Brewing Systems company after they purchased the remnants of IBMI. In 1994, at around the same time that Holborn and Soltys were setting up New World Brewing Systems in Florida, Clint Stromberg got a call from his old Western Brewing Systems boss, Mike Zislis. According to Stromberg, “Zislis had met a Hungarian guy in Manhattan Beach who told Zislis that he should consider building tanks in Hun-

gary, as the labor was both cheap and skilled.” Stromberg soon found himself in Hungary, scouting manufacturers and fabricators on Zislis’ behalf and eventually moved to Hungary to supervise the production at Zislis’ “Bohemian Brewing Systems.” The first Bohemian built system went into then Zislis-owned Redondo Beach Brewing Co and the first Bohemian system installed in San Diego (by Stromberg) was in 1996 at Coronado Brewing Company’s original brewpub

spin off Ballast Point Brewing Company. Yuseff Cherney was at the time tasked with finding a brewing system for the original Linda Vista location. Cherney knew Holborn as their relationship went back some years, even prior to IBMI. The two had home brewed together in San Diego long before Holborn had got into the brewery and tank manufacturing business. Holborn desired to have a New World system operational in San Diego, his home town and to clinch the

Rob Soltys at The Red Kettle in Encinitas, early 90s

location, where it currently remains in operation. Another Bohemian system, originally installed in Long Island, NY in 1996 is now installed at Stromberg’s new (2014) incarnation of Bolt Brewery in La Mesa. The system was defunct and stored in a Virginia barn from 1998 to 2002 until Stromberg purchased it and refurbished it at his shop in El Cajon. He sold it to Backstreet Brewery in La Quinta who would later sell it back to Stromberg in 2014, when Backstreet stopped brewing at that particular location. By 1996 the things were rocking for Holborn and Soltys at New World Brewing Systems in Florida and systems had been sold or ordered by customers in China, Colorado, Washington State, Texas, Oregon, California and some others in eastern states. Around this same period, the Home Brew Mart had started to

deal over a rival manufacturer’s quote “he threw in an automated air actuated system, then worth about twenty thousand dollars,” says Cherney, who adds that “it clinched the deal.” Holborn installed the system together with Cherney and Pete Ahern who at the time was about to become Ballast Point’s first brewer. Cherney, a well respected tinkerer in his own right, says of Holborn, “for all he was, he was a genius…I mean that guy, electrically he’s a mind and I got to install our first brewhouse with him down here [Home Brew Mart], and I was kind of his lackey and it was great - I had a great time working with him building this plant.” According to the New York Times, the micro brewing industry had grown at “a euphoric rate of 50 percent in both 1994 and 1995, spurring some regional

WESTCOASTERSD.COM | 45


He's one of those guys — nine lives. He'll fall off a truck and land on his feet and step on a million dollar paycheck, kinda guy. brewers -- heady as prom queens with their local popularity -- to rush their products into new markets.” By late 1996 and well into 1997 this reality was reflected in Clearwater, as New World Brewing was running three shifts and building brewing systems 24/7. Then in late 1997 a slowdown in the industry occurred and by 1998 everything had come to a screeching halt. After building more than fifty brewing systems, New World Brewing went bust - a company of fifty plus employees at the time of closing. After New World Brewing’s collapse in 1998, Holborn returned to Southern California. Back in So. Cal, Holborn’s old pal Mike Zislis had decided to sell Bohemian Brewing Systems to Tommy Short, who at the time was married to Patricia Stryker, an heiress to the Stryker medical fortune. Short then re-recruited Clint Stromberg to work at Bohemian. “Mike [Zislis] had pissed of the Hungarians,” says Stromberg which had resulted in the move of production from Hungary to Taiwan. Short desired a return to a European manufacturing base and “with money seemingly not an obstacle” in late 1998 Stromberg was sent over to ”straighten out the factory in Hungary.” He would remain there until 2001 when Bohemian would get closed down, a casualty of the Short/Stryker divorce. After a relatively short non-compete period after selling to Short, Zislis decided to get back into the brewery and tank manufacturing business, this time

46 | FEBRUARY 2016

in Slovakia and started Traditional Brewing Systems. Zislis and Holborn both went over to Slovakia to check out the manufacturing plant and some European pumps and valves. Zislis’ then returned to the US, to run the the main sales office out of San Pedro, CA and Rob Soltys, being based in Florida was hired for East coast sales and commissionings. Holborn stayed on in Slovakia as the designer and also to help oversee the production facility. Traditional built approximately fifteen brewery systems between 1998 and 2000, however none made it back to San Diego as the local craft beer industry was consolidating and no new brewhouses were built in San Diego during that period. By 2000 Traditional went belly up and Holborn recalls “getting stuck in Slovakia with no funds.” Zislis, like in all his other brewery system and tank ventures somehow seemingly managed to walk away unscathed. Yuseff Cherney notes, “he’s one of those guys - nine lives...he’ll fall off a truck and land on his feet and step on a million dollar paycheck, kinda guy.” When I mentioned this part of Zislis’s MO to Stromberg he just grinned and said, “Mike can dance…let’s put it that way.” During his time in Slovakia, Holborn met and married Tatiana, who is originally from the Ukraine. In 2000 they decided to move to Pelhřimov in the Czech Republic, which was doing better economically than Slovakia, after the two countries had separated in the 1990s. During this period Holborn drove from the Czech Re-

public to Hungary to meet up with Clint Stromberg who was running production for Bohemian and they discussed the possibility of Holborn perhaps working at Bohemian and/or manufacturing some tanks for them though in the end this never eventuated. In Pelhřimov, Holborn started his own tank manufacturing business, Holborn Technologies aka. Pivovarsky Systemy & Sluzby. He had remained in touch with Rob Soltys, post Traditional’s demise and the two of them had decided to work in tandem wherever possible. By this period, around 2000, Soltys had moved back to San Diego and not long thereafter set up Premier Stainless Systems. Holborn and Soltys even coordinated to name their companies with the same initials - “PSS” - and Soltys initially focused on building keg washers and refurbishing systems in San Diego. For a while he worked out of Jeff’s Stainless Solutions facility in Miramar. Holborn and Soltys were able to collaborate together on approximately fifteen brewing systems that were sold in the Czech Republic, Denmark, Sweden, Australia, UK and Taiwan. No complete systems were sold in San Diego, though the Pizza Port San Clemente brewhouse was built in the Czech Republic by Holborn, while Ballast Point and White Labs also bought some tanks. By 2001 Stromberg had returned to San Diego from Hungary and went into the used brewery equipment business. By 2003 he decided to go back into the tank manufacturing business and opened Stromberg Tanks International which sub contracted from Chinese tank manufacturers. The company would be in business until around 2010 and during that period Stromberg supplied fourteen tanks for Coronado Brewing Co’s original expansion at their brewpub and AleSmith bought some tanks too. Stromberg at the time also subcontracted some tanks for Rob Soltys at Premier Stainless. By around 2005/6 Holborn and Soltys decided to terminate their collaboration go their separate ways. Soltys soon thereafter relocated Premier Stainless Solutions to their current manufacturing plant in Escondido, and in addi-


tion continued subcontracting tanks from other parts of the world, specifically China. Premier Stainless is currently San Diego’s largest brewery/tank manufacturer and has built systems and/or tanks for a number of San Diego breweries, including Second Chance Beer Co, South Park Brewing, Bay City Brewing, Half Door Brewing, Abnormal Brewing, Urge, Duck Foot, Fall Brewing, Urbn St. Brewing, Barrel Harbor, Ballast Point, Coronado Brewing, Culture Brewing, Modern Times, Saint Archer Brewing, Stone Liberty Station, Fallbrook Brewing, Rip Current Brewing, White Labs, Belching Beaver, Monkey Paw, Prohibition Brewing, Pizza Port Ocean Beach, Mother Earth, Iron Fist, Mission Brewery and New English Brewing Company, in addition to other breweries in the US and around the world. Holborn remained on in Pelhřimov and also opened up Pablo’s Tacos, a Mexican restaurant in a converted historic building which he was planning on turning into a brewpub. Holborn had thirteen beers on tap and one hundred and seven bottled Belgian beers in stock, however his brewpub plans were shot down by Czech law which according to Holborn “is set up only for big breweries.” Holborn spent a fair amount of time and energy in an attempt to get the law amended but no luck. By 2010, a somewhat disheartened Holborn decided to move back to the US with Tatiana and their two kids. Initially Holborn once again hooked up with old pal Mike Zislis and helped with the Rock and Brew El Segundo location, however after a while in Southern California, he and Tatiana decided to relocate to the quieter surrounds of Idaho where they currently reside. These days Holborn works as a process engineer - he designs the tech specs, does P&ID schematics, electrical and control drawings and 3D plant layouts for food and beverage production plants. “It is almost identical to [building] breweries,” he says, “the same pipes and valves.” Last year he helped to design ice cream manufacturing plant expansion in Nevada and when I last spoke with him he was working on a Ben and Jerry’s ice cream plant in Vermont.

Towards the end of our chat I mention to Holborn that the brewhouses in San Diego County now exceed one hundred and ask him what he thinks of that. He says that he “never thought that there would be over one hundred brew houses in San Diego” and that he has “mixed feelings” and “occasionally wonders what might have been if he had stayed in San Diego.” He added, “I do feel very fortunate to have been in right place and right time to do some of those things in the early days,” he says. When I ask him what he thinks of Stromberg’s new Bolt Brew-

ery he seems a tad more wistful. Apparently Stromberg never told him about it. “When I heard that Clint was opening up Bolt I called him and left a message but got no response.” When I ask him how he feels about that, he seems resigned and says that “it feels like a knife being stuck in partially, an unpleasant poke.” Before we hang up on our phone call, I remind him of the old adage about the pioneers getting the arrows and the settlers getting the land. “Exactly,” he says with a chuckle, “exactly.” •

H o l b o r n ' s P a b l o ' s Ta c o s , a b r e w p u b i n t h e C z e c h R e p u b l i c

WESTCOASTERSD.COM | 47


#

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Over the next few pages, we’ll share some of our favorite photos from Instagram that were uploaded using the hashtag #sdbeer.

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

@amberleelok

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

@ b e e rd a d d y s d

@birra_lover

@blestuhoh

@ b n s b re w i n g a n d d i s t i l l i n g

@ b o o z e b ro s

@bside619

@bullets2bandages

W WEESSTTC CO OAASSTTEER RS D . C O M | 4 9


B e e r, w o r t , a n d m a l t e d b a rle y t a s t i n g i n c l a s s # u c s d b re win g

- @ c h el b al kam

Wh i le you slee p, We deep cl ea n the ke groom and ch ange bra nd ne w beer l i ne s!!! Grea t Lin es = Grea t Cra ftbe er

- @c_common

@ c r a f t b e e re n t h u s i a s t

@ b i t t e r b ro t h e r s b re win gc o @ t o ro i s l a n d e r @saikosushi @ w e s t c oa s t e r s d

- @ d ot t i ed ev i l l e

@ h e l i x b re w i n g c o

@hoppybeerhoppylife

@hopceratop

@i_havenoidea

50 | FEBRUARY 2016

@liquidgoldsf


@mel_cakes

@mikebeebe

Mov i n g t a n k s a l l d a y. Th e 3 1 5 b a r re l t a n k s a re n ow s e t u p a n d a l m os t re a dy t o b re w a g a i n.

- @ n ewen g l i sh b r ew i n g

@oncloud9er

G re a t t a s t i n g co ll a b or a t i o n b e t w e e n @o ff i c i a l _ m o s t r a c off e e and @ c h u c k a l e k on t h i s Do p p e l b oc k w i t h B r a z i l c o l d b re w

- @ p g om ez1 9

@purple_vet

@ s a n d i e g o b re w re v i e w

g et t i ng a g u i d e d t o u r of #co ro nado b re w i n g Kn ox v i l l e l o cat i o n as p a r t of # q u a ff c l u b ni g ht . t han k s f o r s h ow i n g u s arou n d , N a t e !

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W WEESSTTC CO OAASSTTEER RS D . C O M | 5 1


@thebeerpug

T he M a ckinaw fro m @toolboxbre win g i s ama zing, sour bee r at i t s f ine st!

- @sdh opshigh w a y

Happ y d r i n k e r s & u n h a p p y fans . Ti m e f o r a c o m e b a c k - Go Hawks!

- @ t h eb r ewp r oj ec t

@upcycle.the.craft

F O L L OW @WE STCO ASTE R SD O N I N S T A GRA M , A N D D O N ’T F O R G E T T O U S E # SDB E E R IN YOUR UPLOADS! O U R F A VO RI T E # S D BEER P H O T O S WI L L A P P EA R I N T H E N EXT I S S U E O F WES T C OA S T ER S A N D I EGO .

@ w h i t t i e r g ro g s h o p

52 | FEBRUARY 2016


CRAFT BEER DIRECTORY & MAP

= N E W L O C AT I O N

BEER BARS + RESTAURANTS 1. 98 BOTTLES 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. BARLEYMASH 600 5th Ave. | 619.255.7373 www.BarleyMash.com

17. TASTE AND THIRST 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com

1. MISSION BREWERY 1441 L St. | 619.544.0555 www.MissionBrewery.com

18. THE FIELD IRISH PUB & RESTAURANT 544 5th Ave. | 619.232.9840 www.TheField.com

HOME BREW SUPPLY

3. BUB’S @ THE BALL PARK 715 J St. | 619.546.0815 www.BubsSanDiego.com

5. CRAFT & COMMERCE 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com

1. BOLT BREWERY TASTING ROOM 1971 India St. | 619.303.7837 www.BoltBrewery.com

22. THE BALBOA 1863 5th Ave. | 619.955.8525 www.facebook.com/TheBalboaSD

6. DOWNTOWN JOHNNY BROWN’S 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 7. HALCYON/STELLA PUBLIC HOUSE 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 8. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com

3. BOTTLECRAFT 2161 India St. | 619.487.9493 www.BottlecraftBeer.com

11. OGAWASHI 1100 5th Ave. | 619.358.9170 www.Ogawashi.com

BREW PUBS

28. TRUE NORTH TAVERN 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com

14. MODERN TIMES FLAVORDOME 3000 Upas St. www.ModernTimesBeer.com

29. URBN COAL FIRED PIZZA 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com

15. NATE’S GARDEN GRILL 3120 Euclid Ave. | 619.546.7700

30. UNDERBELLY 3000 Upas St. | 619.487.9909 www.GodBlessUnderbelly.com

3933 30th St. | 619.291.1759 www.CaffeCalabria.com

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2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer.com

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1. BINE & VINE 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com

20. SODA & SWINE 2943 Adams Ave. | 619.269.7632 www.SodaAndSwine.com

6. COIN OP GAME ROOM

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BOTTLE SHOPS

19. SMALL BAR 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com

5. CIRCA 2121 Adams Ave. | 619.296.9152 www.CircaSD.com

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32. WAYPOINT PUBLIC 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

18. RITUAL TAVERN 4095 30th St. | 619.283.1618 www.RitualTavern.com

4. CARNITAS’ SNACK SHACK 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com

BREWERIES

1 3

31. URBAN SOLACE 3823 30th St. | 619.295.6464 www.UrbanSolace.net

17. POLITE PROVISIONS 4696 30th St. | 619.677.3784 www.PoliteProvisions.com

3. CAFFE CALABRIA

5. THE BEER COMPANY 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

16. TACOS & TARROS 2015 Birch Rd. www.TacosAndTarros.com

16. PARK & REC 4612 Park Blvd. | 619.795.9700 www.ParkAndRecSD.com

406 University Ave. | 619.458.9198 www.TheBuffaloPub.com

4. MONKEY PAW PUB & BREWERY 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com

15. STONE COMPANY STORE ON KETTNER 1202 Kettner Blvd. | 619.450.4518 www.StoneBrewing.com

1

13. LIVE WIRE BAR 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com

2. BUFFALO PUBLIC HOUSE

3. KARL STRAUSS BREWING CO. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com

14. STONE BREWING TAP ROOM 795 J St. | 619.727.4452 www.StoneBrewing.com

27. TORONADO SAN DIEGO 4026 30th St. | 619.282.0456 www.ToronadoSD.com

1. BELCHING BEAVER NORTH PARK 4223 30th St. | 760.703.0433 www.BelchinBeaver.com

2. HALF DOOR BREWING CO. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com

13. SEARSUCKER 611 5th Ave. | 619.233.7327 www.Searsucker.com

12. HAMILTON’S TAVERN 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com

11. ENCONTRO 3001 University Ave. | 619.291.1220

BEER BARS + RESTAURANTS

1. BALLAST POINT LITTLE ITALY 2215 India St. | 619.255.7213 www.BallastPoint.com

12. QUEENSTOWN PUBLIC HOUSE 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown

3. IRON FIST TASTING ROOM 1985 National Ave.

26. TIGER!TIGER! TAVERN 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com

B| UPTOWN

10. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.com

25. THE SOUTH PARK ABBEY 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com

www.EncontroNorthPark.com

BOTTLE SHOPS

9. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarrel.com

10. DIMILLE’S ITALIAN RESTAURANT 3492 Adams Ave. | 619.283.3153 www.DiMilles.com

4. QUARTYARD VENUE 1102 Market St. | 619.432.5303 www.QuartYardSD.com

2. BEST DAMN BEER SHOP (@KRISPMARKET) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com

24. THE SAFEHOUSE 2930 University Ave. | 619.458.9200 www.TheSafeHouseNP.com

2. BORDER X TASTING ROOM 2181 Logan Ave. | 619.431.0771 www.BorderXBrewing.com

23. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.com 1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusWineMarket.com

23. THE ROSE WINE PUB 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com

9. CUEVA BAR 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com

OTHER

21. THE TIPSY CROW 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com

22. THE HAVEN PIZZERIA 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com

8. CRAZEE BURGER 3993 30th St. | 619.282.6044 www.CrazeeBurger.com

SHOP 1036 7th Ave. | 619.232.6367 Find us on Facebook!

20. THE LOCAL 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com

4. CIRO’S PIZZERIA GASLAMP 536 Market St. | 619.696.0405 www.CirosSD.com

7. COUNTERPOINT 830 25th St. | 619.564.6722 www.CounterpointSD.com

1. BEST DAMN HOME BREW

19. THE HOPPING PIG 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com

21. STATION TAVERN 2204 Fern St. | 619.255.0657 www.StationTavern.com

3926 30th St. | 619.255.8523 www.CoinOpSD.com

HO

A| DOWNTOWN

MARKET ST


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. HENRY’S MARKET 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 6. KWIK STOP LIQUOR & MARKET 3028 Upas St. | 619.296.8447 7. MAZARA TRATTORIA 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com

8. PACIFIC LIQUOR 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com

BREW PUBS 1. BLIND LADY ALE HOUSE AUTOMATIC BREWING CO 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHouse.com 2. SOUTH PARK BREWING 1517 30th St. | 619.610.9038 www.SouthParkBrewing.com

BREWERIES

www.KarlStrauss.com 4. LA JOLLA BREWING COMPANY 7536 Fay Ave. | 858.246.6759 www.LaJollaBeer.com 5. ROCK BOTTOM BREWERY RESTAURANT 8980 Villa La Jolla Dr. | 858.450.9277 www.RockBottom.com/La-Jolla

BREWERIES 1. KARL STRAUSS BREWING CO. 5985 Santa Fe St. | 858.273.2739 www.KarlStrauss.com

OTHER 1. HILTON LA JOLLA TORREY PINES 10950 North Torrey Pines Rd. 858.558.1500 | www.Hilton.com

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS

3. HEIDI’S LIQUOR & DELI 980 Turquoise St. | 858.488.7474

BREW PUBS 1. AMPLIFIED ALE WORKS CALIFORNIA KEBAB 4150 Mission Blvd. | 858.270.5222 www.AmplifiedAles.com 2. PACIFIC BEACH ALE HOUSE 721 Grand Ave. | 858.581.2337 www.PBAleHouse.com

E| POINT LOMA/ OCEAN BEACH BEER BARS + RESTAURANTS

3. HOME & AWAY 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com

3. THE LOMA CLUB GOLF COURSE 2960 Truxtun Rd. | 619.222.4653 www.TheLomaClub.com

2. BARREL REPUBLIC 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com

5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com

3. MIKE HESS BREWING (NORTH

3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com

6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com

4. CRUSHED 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com

7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com

5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft

8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com

6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com

9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333 www.PhilsBBQ.net

HOME BREW SUPPLY 1. THE HOMEBREWER 2 9 11 El Cajon Blvd . | 619. 450. 6165 w w w.TheH ome b re w erSD . com

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

C| LA JOLLA BEER BARS + RESTAURANTS 1. EUREKA! 4353 La Jolla Village Dr. Ste H35 8 5 8.210.3444 www.EurekaRestaurantGroup.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. REGENTS PIZZERIA 4150 Regents Park Row 858.550.0406 www.RegentsPizza.com 7. THE GRILL AT TORREY PINES 1 1 480 N Torrey Pin es Rd . 8 5 8.777.6645 w w w.LodgeTor re yPin e s. com 8. THE SHORES RESTAURANT 8 1 10 Cam ino De l O ro | 858. 456. 0600 w w w.TheShoresRe st au ran t . 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 www.SandbarSportsGrill.com 13. SANDBOX PIZZA 1014 Grand Ave. | 858.272.7263 www.SandBoxSD.com 14. SINBAD CAFE 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 15. SNEAK JOINT 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 16. THE BAR KEY 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 17. THE PATIO ON LAMONT 4445 Lamont St. | 858.412.4648 www.ThePatioOnLamont.com 18. THE PROMISCUOUS FORK 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com

BOTTLE SHOPS

19. TURQUOISE CELLARS 5026 Cass St.| 858.412.5377 www.Facebook.com/TurquoiseCellars

1. BRISTOL FARMS 8510 Genesee Ave. | 858.558.4180 www.BristolFarms.com

20. WOODSTOCK’S PIZZA 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

2. WHOLE FOODS LA JOLLA 8825 Villa La Jolla Dr. | 858.642.6700 www.WholeFoodsMarkets.com

BREW PUBS 3. KARL STRAUSS BREWING CO. 1044 Wall St. | 858.551.2739

BOTTLE SHOPS 1. CHIP’S LIQUOR 1926 Garnet Ave. | 858.273.1536 2. CREST LIQUOR 3787 Ingraham St. | 858.274.3087 www.CrestPacificBeach.com

OTHER

2. MIKE HESS TASTING ROOM 4893 Voltaire St. | 619.795.1095 www.MikeHessBrewing.com

2. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBrewing.com

5. THORN ST. BREWERY 3176 Thorn St. www.ThornStreetBrew.com

2. BAY CITY BREWING CO. 3 7 6 0 Ha n co ck S t. www. B a y C i ty B r e wi n g C o . co m

2. HARBOR TOWN PUB 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com

4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com

4. POOR HOUSE BREWING COMPANY 4494 30th St. www.PoorHouseBrew.com

1. MODERN TIMES BEER 3 7 2 5 Gr e e n wo o d S t. | 6 1 9 . 5 4 6 . 9 6 9 4 www. M o d e r n Ti m e s B e e r. co m

1. CULTURE BREWING TASTING ROOM 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com

1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com

3812 Grim Ave. | 619.255.7136 www.HessBrewing.com

BREWERIES

1. FATHOM BISTRO 1776 Shelter Island Dr. 619.222.5835 | www.FathomBistro.com

1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.TheBarnBrew.com

PARK)

2. STONE BREWING WORLD BISTRO & GARDENS (LIBERTY STATION) 2816 Historic Decatur Rd. 760.294.7899 www.StoneWorldBistro.com

10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT @ THE PEARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. ROSE'S TASTING ROOM 2609 Congress St. | 619.293.7673 www.RosesTastingRoom.com 13. SESSIONS PUBLIC 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 14. SHERATON HARBOR ISLAND QUINN’S ALE HOUSE 1380 Harbor Island Dr. | 619.291.2900 www.SheratonSanDiegoHotel.com 15. SLATER’S 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 16. TENDER GREENS 2400 Historic Decatur Rd. 619.226.6254 www.TenderGreensFood.com 17. THE JOINT 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com 18. TOM HAM’S LIGHTHOUSE 2150 Harbor Island Dr. 619.291.9110 www.TomHamsLighthouse.com

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 Pk. | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. MCGREGOR'S GRILL 10475 San Diego Mission Rd. | 619.282.9797 www.McGregorsSanDiego.com 6. O’BRIEN’S PUB 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 7. POSEIDON PROJECT 4126 Napier St. | 619.230.5334 www.PoseidonSD.com 8. POSTCARDS BISTRO @ THE HANDLERY HOTEL 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 9. SIDECAR 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 10. SPICE & SOUL 4033 Avati Dr. | 858.291.8480 www.SpiceNSoul.com 11. STEINS PUB 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com

2. BITTER BROTHERS 4170 Morena Blvd. | 619.961.6690 www.BitterBrothers.com 3. BENCHMARK BREWING CO. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 4. CORONADO BREWING CO. (KNOXVILLE) 1205 Knoxville www.CoronadoBrewingCompany.com 5. COUNCIL BREWING COMPANY 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 6. GROUNDSWELL BREWING COMPANY 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 7. HELM’S BREWING CO. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 8. KENSINGTON BREWING COMPANY 5839 Mission Gorge Rd. Ste. E 619.948.8705 www.KensingtonBrewCo.com 9. KILOWATT BREWING 7576 Clairemont Mesa Blvd. 858.715.3998 www.Kilowatt.beer 10. MAGNETIC BREWING 5595 Magnatron Blvd. | 858.222.1668 www.MagneticBrewing.com 11. QUANTUM BREWING 5375 Kearny Villa Rd. #116 www.QuantumBeer.com 12. SOCIETE BREWING COMPANY 8262 Clairemont Mesa Blvd. 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

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

G| SORRENTO VALLEY/MIRA MESA BEER BARS + RESTAURANTS

BOTTLE SHOPS

2. BRUSKI HOUSE BURGERS & BEER 9844 Hibert St. Ste G10 858.530.2739 www.BruskiHouse.com

1. BARONS MARKET 4001 W Point Loma Blvd. 619.223.4397 www.BaronsMarket.com

2. JIMBO’S LIQUOR 4411 Genesee Ave. | 858.278.6440 www.Facebook.com/Jimbos.Liquor

2. FULLER LIQUOR 3896 Rosecrans St. | 619.296.1531 www.KegGuys.com

3. KEG N BOTTLE 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com

3. OLIVE TREE MARKETPLACE 4805 Narragansett Ave. 619.224.0443 www.OliveTreeMarket.com

4. MESA LIQUOR & WINE CO. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

1. PIZZA PORT OCEAN BEACH 1956 Bacon St. | 619.224.4700 www.PizzaPort.com

1. BALLAST POINT/HOME BREWMART 5401 Linda Vista Rd. 406 619.295.2337 www.HomeBrewMart.com

1. BEST PIZZA & BREW 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com

BOTTLE SHOPS

BREW PUBS

BREWERIES

12. THE HIGH DIVE 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com 1. DEL MESA FOODS & LIQUOR 6090 Friars Rd. | 619.299.1238 www.Facebook.com/DelMesaLiquor

4. SEA TRADER LIQUOR & DELI 1403 Ebers St. | 619.223.3010 www.SeaTraderLiquorAndDeli.com

3. SAN DIEGO BREWING COMPANY 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.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. WOODY’S BURGERS 7070 Miramar Rd. | 858.695.9986 www.Bangin-Burgers.com

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

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


13. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org 14. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com 15. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 16. 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

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9. TAP THAT TASTING ROOM 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com

PAC

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8. SURFSIDE TAP ROOM 507 N. Coast Hwy. | 760.740.5449 www.SurfsideTapRoom.com

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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

OTHER

12. PACIFIC BREWING COMPANY

7. PCH SPORTS BAR & GRILL 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com

BEER BARS + RESTAURANTS

A

11. O’SULLIVAN BROS. BREWING 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com

6. DUCK FOOT BREWING COMPANY 8920 Kenamar Dr. Ste. #210 858.433.7916 www.DuckFootBeer.com

6. LOCAL TAP HOUSE OCEANSIDE 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com

H| NORTH C O U N T Y C O A S TA L

CH

10. NEW ENGLISH BREWING CO. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com

5. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd. 858.695.2739 www.BallastPoint.com

5. GREEN DRAGON TAVERN AND MUSEUM 6115 Paseo Del Norte | 760.918.2421 www.GreenDragonTavernCA.com

IN

9. MIKE HESS BREWING (MIRAMAR) 7955 Silverton Ave. Ste 1201 619.887.6453 www.HessBrewing.com

4. BALLAST POINT BREWING & SPIRITS MIRAMAR 9045 Carroll Way | 858.695.2739 www.BallastPoint.com

4. FLYING PIG PUB & KITCHEN 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com

3. WHITE LABS 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

NS

3. ALESMITH BREWING COMPANY 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com

560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com

2. MALAHAT SPIRITS 8706 Production Ave. | 858.999.2326 www.MalahatSpirits.com

CA TA L

8. INTERGALACTIC BREWING COMPANY 9835 Carroll Ctr. Rd. | 858.750.0601 w w w. Int er galac t ic B r ew. c om

SU

2. 32 NORTH BREWING CO. 8655 Production Ave. | 619.363.2622 www.32NorthBrew.com

1. LEGACY BREWING TAP ROOM 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com

8680 Miralani Dr. | 303.819.7086 www. PacificBrewingCo.com

BL VD

7. GREEN FLASH BREWING COMPANY 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com

1. 2KIDS BREWING CO. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com

2 5

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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 4. URGE OCEANSIDE / MASON ALE WORKS 2002 S. Coast Hwy | 760.429.7424 www.UrgeGastropub.com

BREWERIES 1. ARCANA BREWING CO. 5621 Palmer Way www.ArcanaBrewing.com 2. BAGBY BEER COMPANY 601 S. Coast Hwy. | 760.270.9075 www.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 Ste G www.OTTBrew.com

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

www.Santee.Oggis.com 8. 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 4. PACIFIC ISLANDER BEER CO. 8665 Argent St. | 619.270.7777 www.Facebook.com/PacificIslanderBrewing

HOME BREW SUPPLY 1. ALL ABOUT BREWING 700 N Johnson Ave. Ste G 619.447.BREW www.AllAboutBrewing.com 2. HOMEBREW 4 LESS 9181 Mission Gorge Rd. 619.448.3773 www.Homebrew4LessInc.com

J| NORTH COUNTY INLAND BEER BARS + RESTAURANTS

1. 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. PLAN 9 ALEHOUSE 155 E Grand Ave. | 760.489.8817 www.Plan9Alehouse.com 3. PROHIBITION BREWING CO. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 4. 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. IRON FIST BREWING CO. 1305 Hot Springs Wy. Ste 101 760.216.6500 www.IronFistBrewing.com 8. KURACALI SAKÉ & BEER BREWERY 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 9. LATITUDE 33 BREWING COMPANY 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 10. MOTHER EARTH BREW CO. 2055 Thibodo Road (Vista, CA 92081) 760.599.4225 www.MotherEarthBrewCo.com

204 Main St. | 760.599.4225 www.MotherEarthBrewCo.com

2325 Highland Ave. www.facebook.com/MacheteBeerHouse

3. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com

4. MANHATTAN BAR 400 Broadway | 619.422.6641 www.Manhattan91910.com

OTHER

5. OGGI’S PIZZA AND BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com

1. MOTHER EARTH TAP HOUSE 206 Main St. | 760.599.4225 www.MotherEarthBrewCo.com

K | P O W AY / RANCHO BERNARDO BEER BARS + RESTAURANTS 1. BROTHER’S PROVISIONS 16451 Bernardo Ctr. Dr. 855.850.2767 | www.BrosProvisions.com 2. BT'S BBQ 7845 Highlands Village Pl. 858.484.3952 | www.BTs-BBQSD.com 3. COMPANY PUB AND KITCHEN 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 4. PHILEAS FOGG’S 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 5. SANCTUARY LOUNGE 12090 Scripps Summit Dr. 858.530.3039 www.Sanctuary-SD.com 6. URGE AMERICAN GASTROPUB 16761 Bernardo Ctr. Dr. 858.637.8743 | www.URGEGastropub.com 7. YANNI’S BAR & GRILL 12015 Scripps Highland Dr. 858.527.0011 | www.YannisBistro.com

BOTTLE SHOPS 1. BARONS MARKET 11828 Rancho Bernardo Rd. 858.485.8686 | www.BaronsMarket.com 2. DISTILLER’S OUTLET 12329 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. DON’S LIQUOR 13337 Poway Rd. | 858.748.7500

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

I| EAST COUNTY

3. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us

13. RIP CURRENT BREWING 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com

OTHER

4. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyWineCompany.com

14. STONE BREWING CO. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com

4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 6. MAIN TAP TAVERN 518 E Main St. | 619.749.6333 www.MainTapTavern.com 7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441

6. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 7. STONE BREWING WORLD BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 8. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com 9. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com

BOTTLE SHOPS

16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 17. VALLEY CENTER BREWERY 28960 Lilac Rd. www.ValleyCenterBrewery.com 18. WAVELENGTH BREWING COMPANY 236 Main St. | 760.820.9283 www.WavelengthBrewCo.com

HOME BREW SUPPLY 1. BEAR ROOTS BREW SUPPLY 1213 S. Santa Fe Ave. | 760.726.4204 www.BRBrewCo.com 2. MOTHER EARTH RETAIL STORE

BREWERIES 1. BAY BRIDGE BREWING 688 Marsat Ct. | 619.666.1848 www.BayBridgeBrewing.com 2. BORDER X BREWING 8684 Avenida De La Fuente Ste. 8 619.787.6176 www.BorderXBrewing.com 3. NOVO BRAZIL 901 Lane Ave. www.NovoBrazilBrewing.com

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

M| COLLEGE/LA MESA BEER BARS + RESTAURANTS

3. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com

12. PORT BREWING/THE LOST ABBEY 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com

3. DOWNTOWN CAFE 182 E Main St. | 619.440.5687 www.DowntownCafe-EC.com

4. SPROUTS MARKET 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

6. EXPRESS LIQUOR & MARKET 14168 Poway Rd. | 858.486.5552

2. INLAND TAVERN 1001 W San Marcos Blvd. 760.744.8782 www.InlandTavern.com

5. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net

3. SOUTH BAY LIQUOR 1355 Broadway | 619.422.1787

2. HOFFER’S CIGAR BAR 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com

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

2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com

2. KEG N BOTTLE 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com

5. PW MART 12906 Pomerado Rd. 858.748.7693

11. OFFBEAT BREWING COMPANY 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com

15. STUMBLEFOOT BREWING CO. 1784 La Costa Meadows Dr. www.Stumblefoot.com

1. BRANDY WINE LIQUOR 1655 Brandywine Ave. 619.421.1970

1. CHEBA HUT 6364 El Cajon Blvd. | 619.269.1111 www.ChebaHut.com

OTHER

1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 | www.BollWeevil53.com

BOTTLE SHOPS

4. PICCADILLY MARKETPLACE 14149 Twin Peaks Rd. | 858.748.2855

1. CHURCHILL’S PUB AND GRILLE 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us

BEER BARS + RESTAURANTS

6. THE CANYON SPORTS PUB & GRILL 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com

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

BREWERIES 1. LIGHTNING BREWERY 13200 Kirkham Wy. Ste 105 858.513.8070 www.LightningBrewery.com

4. JUNK HOUSE GASTRO-PUB 5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 5. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 6. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7. THE UGLY DOG 6344 El Cajon Blvd. | 619.269.8204 www.TheUglyDog.com 8. THE VINE COTTAGE 6062 Lake Murray Blvd. 619.465.0138 www.TheVineCottage.com 9. WEST COAST BBQ AND BREW 6126 Lake Murray Blvd. 10. WOODSTOCK’S PIZZA 6145 El Cajon Blvd. | 619.265.0999 www.WoodstocksSD.com

BOTTLE SHOPS

2. SECOND CHANCE BEER CO. 15378 Avenue of Science #222 www.SecondChanceBeer.com

1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www. KegNBottle.com

L | S O U T H B AY

2. KEG N BOTTLE 1827 Lemon Grove Ave. 619.463.7172 www.KegNBottle.com

BEER BARS + RESTAURANTS 1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompany.com 2. LA BELLA PIZZA 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 3. MACHETE BEER HOUSE

3. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 4. PALM SPRINGS LIQUOR 4301 Palm Ave. | 619.698.6887 Find us on Facebook!

BREWERIES 1. BOLT BREWERY 8179 Center St. | 619.303.7837


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www.BoltBrewery.com 2. HELIX BREWING CO. 8101 Commercial St. | 619.741.8447 www.DrinkHelix.com

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

2307 Main St. | 760.765.3757 www.BaileyBBQ.com

BREW PUBS

BREWERIES

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

1. CORONADO BREWING CO. 170 Orange Ave. | 619.437.4452 www.CoronadoBrewingCompany.com

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

BEER BARS + RESTAURANTS

P| MISSION HILLS/HILLCREST

1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 3. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 4. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTavernAndGrill.com 5. OGGI’S PIZZA AND BREWING CO. 12840 Carmel Country Rd. 858.481.7883 www.DelMar.Oggis.com 6. OGGI’S PIZZA AND BREWING CO. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 7. PANDORA’S PIZZA. 828 N. Coast Hwy | 760.230.2323 www.PandorasPizzaPie.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

WANT TO ADD YOUR LOCATION?

BEER BARS + RESTAURANTS 1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com

EMAIL: DIRECTORY@WESTCOASTERSD.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. SALT & CLEAVER 3805 5th Ave. | 619.756.6677 www.EnjoySausage.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. TABLETOP COMMONS 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 8. THE PATIO ON GOLDFINCH 1263 University Ave. | 619.487.1382 www.TabletopCommons.com 9. THE REGAL BEAGLE 4020 Goldfinch St. | 619.501.5090 www.ThePatioOnGoldfinch.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 BEER BARS + RESTAURANTS

BREW PUBS 1. PIZZA PORT SOLANA BEACH 135 N Hwy. 101 | 858.481.7332 www.PizzaPort.com/Locations/SolanaBeach

BREWERIES 1. CULTURE BREWING CO. 111 S. Cedros Ave. | 858.345.1144 www.CultureBrewingCo.com

1. ALPINE BEER CO. PUB 1347 Tavern Rd.

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

BOTTLE SHOPS

O| CORONADO

1. BARONS MARKET 1347 Tavern Rd. | 619.445.5600 www.BaronsMarket.com

BEER BARS + RESTAURANTS

R| RAMONA

1. LEROY’S KITCHEN & LOUNGE 1015 Orange Ave. | 619.437.6087 www.LeroysLuckyLounge.com

BREWERIES

2. LITTLE PIGGY’S BAR-B-Q 1201 First St. | 619.522.0217 www.NadoLife.com/LilPiggys

BREWERS 2330 Main St. Ste. C | 513.465.9768 www.ChuckAlek.com

3. VILLAGE PIZZERIA 1206 Orange Ave. | 619.522.0449 www.NadoLife.com/VillagePizzeria

S| JULIAN

1. CHUCKALEK INDEPENDENT

BREW PUBS BOTTLE SHOPS

1. JULIAN BREWING/BAILEY BBQ

www.Bullets2Bandages.org

15% of profits to vet charities


NO JOB TOO SMALL, DIAMOND CAN DO IT ALL. EQUIPMENT RENTALS FOR YOUR SPECIAL EVENTS.

1-888-744-7191

RESTROOMS

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info@diamondprovides.com

POWER

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NORTH PARK’S 1ST BREWERY UP TO 20 BEERS ON TAP F OOD TRUCKS EVERY NIGHT KID & DOG FRIENDLY

MONDAY:

Bingo 7 pm & industry night -$3 pints

TUESDAY:

Taco Tuesday & kids eat free

WEDNESDAY: Trivia night 7-9 pm

THORNSTREETBREW.COM 3176 Thorn St., San Diego, CA 92104


Check out our Instagram! @VistaWineSpirits


Coffee & vanilla, a winning combination. Our Victory at Sea Imperial Porter is the perfect choice to conquer the colder weather ahead. We infuse this bold, rich porter with vanilla and San Diego’s own Caffe Calabria coffee. The result: a big roasty brew with just the right amount of sweetness.

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West Coaster - February 2016  

West Coaster - February 2016