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MARCH 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

Three Years In: Craft Beerd Art Company

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U P DAT E : N O RT H PA R K B EE R CO. + B E E R Q U E ST: JU LIAN'S NICKE L BEER

+ AL E SMI T H ' S TO N Y G W Y N N MU SE U M + KAR L'S 2 7 TH ANNIV E R SARY VOL. 5 ISSUE 4

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


伀甀爀  伀瘀椀氀愀  䄀戀戀攀礀  䄀氀攀猀  猀攀爀椀攀猀  漀昀昀攀爀猀  愀  洀漀搀攀爀渀  琀眀椀猀琀  漀渀  琀爀愀搀椀琀椀漀渀愀氀  䈀攀氀最椀愀渀ⴀ猀琀礀氀攀  愀戀戀攀礀 戀攀攀爀猀ᐠ洀漀渀愀猀琀椀挀 椀渀猀瀀椀爀愀琀椀漀渀 眀椀琀栀 䄀洀攀爀椀挀愀渀 椀渀渀漀瘀愀琀椀漀渀⸀ 吀栀攀猀攀 琀栀爀攀攀 愀氀攀猀 愀爀攀 椀渀昀氀甀攀渀挀攀搀 戀礀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 最爀漀眀渀 愀渀搀 栀愀爀瘀攀猀琀攀搀 戀礀 琀栀攀 洀漀渀欀猀 愀琀 琀栀攀 䄀戀戀攀礀 漀昀 一攀眀 䌀氀愀椀爀瘀愀甀砀 椀渀 嘀椀渀愀Ⰰ 䌀䄀⸀

䄀瘀愀椀氀愀戀氀攀 䴀愀爀挀栀 ㈀ ㄀㘀

匀䤀䔀刀刀䄀 一䔀嘀䄀䐀䄀 䈀刀䔀圀䤀一䜀 䌀伀⸀Ⰰ 䌀䠀䤀䌀伀Ⰰ 䌀䄀 ☀ 䴀䤀䰀䰀匀 刀䤀嘀䔀刀Ⰰ 一䌀 圀圀圀⸀匀䤀䔀刀刀䄀一䔀嘀䄀䐀䄀 ⸀䌀伀䴀 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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BREWS IN THE NEWS A L E S M I T H & TO N Y G W Y N N BIKES & BEERS

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CRAFT BEERD

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R . I . P. S TO N E FA R M S

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18 CRAFT BEERS ON TAP


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rews B I N T H E N EWS

B R E W E RY E X PA N S I O N S

In late January, Sorrento Valley’s New English added two new 40 barrel fermenters to brew more Pure & Simple IPA and Brewers Special Brown Ale especially. The company also recently expanded their tasting room to include a lounge with seating, heating and air-conditioning. New English’s bourbon barrel-aging program continues with a Bourbon Barrel Brown Ale aged in Woodford Reserve Barrels due out this month. Rancho Bernardo’s Abnormal Beer Co. has begun construction on a $1 million expansion that will add eleven 30 and 40 barrel fermentation tanks, increasing production capacity from 80 to 440 barrels of beer. Head brewer Derek Gallanosa is also starting a barrel-aging program that will include sours. Anticipated completion for the expansion is Fall 2016. Societe just added two 80 barrel fermentation vessels and 40 barrel brite tank, which will increase production capacity by 44% (from 360 bbls to 520 bbls). Belching Beaver is working to fill 400 barrels full of beer, and they’ll soon be packaging sours. The upcoming Oceanside facility houses a 5-vessel, 30 barrel brewhouse and 120 barrel fermentors. The nearly 25,000 square foot facility will help the company bring production up to 40,000 barrels per year in the near future. The company’s 10 barrel brewpub in Vista should be open by the end of the month.

a small brewery in Germany after college, before returning to San Diego and taking a job at Twisted Manzanita. He also enrolled in UCSD’s Brewing Science Program, as well as interned at White Labs. He now helms the company’s 15 barrel system. Resident Brewing has been highly anticipated by industry insiders, and the first beers showed up on tap last month at spots like Wonderland Ocean Pub, Bayside Landing, Rabbit Hole and The Local Pacific Beach. Brewer Robert Masterson had been well known in homebrew circles, especially for his successful collaboration with Ryan Reschan on the beer that won Stone’s 2013 homebrewing competition, becoming R&R Coconut IPA (official name: Robert Masterson & Ryan Reschan / Rip Current / Stone R&R Coconut IPA). That beer has gone through a name change, and will debut as Vacation IPA on March 12. Resident Brewing is located inside The Local Downtown, having gone through a massive remodel last year.

S TO N E ’ S C H A R I TA B L E E F F O R T S Throughout 2015, Stone Brewing donated nearly $345,000 cash and contributed more than $150,000 worth of beer to charities.

The owners of La Jolla Brewing Company are building Fighter Town, a 42,000 square foot facility meant to be a contract brewer for other locals. The building houses a 42 barrel brewhouse as well as bottling and canning lines.

NEW BREWERIES Culver Beer Co, now open at 2719 Loker Avenue West in Carlsbad, had five beers on tap at time of press: a stout, hoppy saison, two Irish reds, and a Belgian blonde. If you don’t recognize the name, you may recognize Palomar Brewing, which was the group’s original moniker. Brewer Mike Stevenson worked at

N e w E n g l i s h ’s r e c e n t e x p a n s i o n i n c l u d e d t h i s 4 0 b a r r e l v e s s e l

WESTCOASTERSD.COM | 9


The company has donated more than $3 million in cash over the course of its twenty years in business. Meanwhile, in Europe, the company has decided to can, instead of bottle, their beers.

URBN BREWING CEASES Despite winning a medal at the Great American Beer Festival, the brewing component of URBN Coal Fired Pizza in El Cajon has ceased operations. According to representatives, a primary investor was not aware how capital-intensive it would be to open a brewery. Because of this, the brewery opened lacking adequate funding. Selling beer became problematic because the beer could not be sold at a price that would sustain the operation. Eventually the decision was made to cut losses and stop funding the part of the operation that was losing money. At time of press, brewer Callaway Ryan was looking for a brewing position elsewhere.

10 BARREL IN EAST VILLAGE Anheuser Busch InBev-owned 10 Barrel Brewing cleared the first hurdle towards opening a brewpub in the East Village after a neighborhood use permit hearing with the downtown planning group. Observant local beer drinkers will have noticed that 10 Barrel is making its way onto store shelves and into keg rooms and upcoming beer festival lineups. And based on the information printed (or not printed) on the label, the vast majority of consumers would never know that 10 Barrel is owned by ABI — which is what Stone’s Greg Koch is referring to when he repeats the word “obfuscation.” This is also the crux of comments sent to the downtown planning group before last month’s hearing.

open up in San Diego through 10 Barrel highlights the fact that San Diego is truly a world-class brewing center. That reputation is due to the hard work of locally-owned breweries and the San Diego Brewers Guild. Historically, it has been independent brewers who have built the thriving beer community that San Diego is now known for around the world. The risk underlying the acquisition of breweries by large, international corporations and the risk of businesses like the proposed 10 Barrel brewpub in San Diego is that beer drinkers here may think that when they patronize these businesses, and buy and drink beer, that they are supporting the local brewing community. That is not the case. Should the 10 Barrel project open in San Diego as proposed, consumers need to know that it is owned by Anheuser-Busch and not a local craft brewery or a craft brewery in general. Now more than ever, with the introduction of non-craft breweries to San Diego’s craft landscape, it is important to continue to support locally owned and operated San Diego breweries, like the brewer members in the San Diego Brewers Guild.” Others, like Scot Blair, whose Monkey Paw brewpub sits a block away from 10 Barrel’s site, decided to not object to the permit at last week’s hearing, but he instead shifted attention to the folks in charge of Makers Quarter, which includes 1501 E Street. “These guys orchestrated getting 10 Barrel into this spotlight, because they knew ABI could spend all this money to renovate the site and increase the property values,” he told West Coaster. “Would any of the local breweries have been able to pay what they’re asking?” When reached for comment, Michael Burton, the commercial broker for the bindery building and its property owner, told us that “the property was publicly marketed, and 10 Barrel was the only brewery to show interest in the location.”

In a Fortune article, San Diego Brewers Guild president emeritus Kevin Hopkins furthered those thoughts, accusing 10 Barrel of seeking “to deceptively communicate itself as being part of the locally grown marketplace” as well as leveraging “its resource as a corporation to compete against and ultimately harm the true local brewers and disrupt the market.” Long-time beer writer Jay Brooks remarked that “this is setting up to be an interesting battle” in his Brookston Beer Bulletin. Brooks appeared intrigued that the press release from ABI included mentions of opposition that the corporation is facing. He also included the official San Diego Brewers Guild statement: “The acquisitions that transacted last year and the news of AB-InBev’s intentions to 10 | MARCH 2016

Firehouse Que & Brew in Fallbrook is now open for business


THEMED NIGHTS @ COUNCIL C H A R I T Y N I G H T : Every First Tuesday of the Month Council hosts a special event that benefits a charity chosen by our staff members. The next charity night is on Tuesday, March 1 from 2-9pm, benefiting Becky’s House & YMCA of San Diego. B E E R E D U C A T I O N N I G H T : Event Second Wednesday of the Month the brewery has a presentation in the tasting room on a different topic related to brewing, tasting, aging beers, blending... etc. The Beer Education Night in Jan. covered Oak Aging Basics. February’s Beer Ed. Night focused on Beer & Tea Blending with The Tea Gallerie. The talk usually lasts about an hour, allowing for a Q & A session at the end. Jeff Crane, Barrel Program Director here at Council Brewing, is spearheading our Beer Education Nights, with March’s event not set at time of press; check social media!

Queenstown in Little Italy is helping raise money for a local school

Meanwhile, a local brewer’s “open forum” for conversation regarding the changing craft landscape, meant to include brands like Ballast Point, Saint Archer, and 10 Barrel in the discussion, is tentatively scheduled for March 6. For their part, 10 Barrel founder Garrett Wales told Eater SD that the new location’s head brewer will be a native San Diegan who has brewed with the company for several years. These expansion plans, which have reportedly been in the works since before their sale to ABI, include a 20 BBL brewhouse. 10 Barrel also has a Denver brewpub in the works.

F I R E H O U S E I N FA L L B R O O K Firehouse Que & Brew in Fallbrook is now open for business. The spot is a defacto second tasting room for Fallbrook Brewing, while the beer list also includes options from other breweries that have connections to the small North County community. Local restaurant Rib Shack is charge of the food component, which includes ribs, chicken, brisket and pulled pork.

I N D U S T R Y N I G H T : Every Third Monday of the Month, Council has an industry appreciation night. Whether you work in a craft beer centric bar or restaurant, bottle shop, brewery or tasting room, we invite you to stop by Council and enjoy our Industry discount (25% off draft) from 2-9pm. C A S K N I G H T : Every Fourth Wednesday of the Month, we will be tapping a special cask at 4:30pm.

ART IN QUEENSTOWN Little Italy’s New Zealand-inspired restaurant Queenstown Public House is hosting a student competition next month to help raise funds for Washington Elementary School STEAM (Science, Technology, Engineering, Art and Mathematics) Magnet’s music program. Students in each class will receive planters and flowers from Queenstown Public House and create a mini-environment with beautiful plants to mirror their work at STEAM. The public has been asked to donate musical instruments to help provide the students with more equipment and opportunity. Queenstown will hang the musical instruments from the ceiling before donating them to the program. •

WESTCOASTERSD.COM | 11


ALESMITH’S TONY GWYNN MUSEUM the museum in meaningful, lasting ways.”

IN 2015

, AleSmith celebrated 20 years in San Diego with undoubtedly the busiest period in the brewery’s history, moving into a new 105,550 square foot facility.

On February 19, a Museum Christening Event took place featuring speeches from Alicia Gwynn and Tony Gwynn, Jr., presentation of special Tony Gwynn memorabilia, special-edition AleSmith beers, and food from the Gwynn Gourmet truck.

In October, the company opened its 25,000 square foot tasting room, the largest in the county.

Fans who contribute to the Generosity.com campaign are rewarded with a variety of items based on donation levels:

In December, AleSmith formally established their partnership with Denmarkbased “gypsy brewer” Mikkeller, who have started brewing test batches on the same 30-barrel system that AleSmith used to produce 15,000 barrels of beer annually, just two blocks east. In February of this year, in coordination with the Tony & Alicia Gwynn Foundation, AleSmith launched a crowd-funding campaign to help build a 5,000 square foot Tony Gwynn Museum inside its facility. AleSmith owners Peter and Vicky Zien first met the Gwynns in 2014 when collaborating to brew a special beer per Tony’s specifications — San Diego Pale Ale .394. The campaign, at time of press, had reached $30,000 of its $100,000 goal. To find the campaign online, visit Generosity. com and search Tony Gwynn. “Like so many San Diegans, the Ziens have been extremely supportive since Tony’s

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passing. It brings to light just how much my husband meant to this community, making it so fitting that his life, times and memory will have a permanent home in the heart of San Diego at a place where his fans can pay tribute and remember so many wonderful memories,” said Alicia Gwynn. “For us, it’s as much about Tony as the people who loved him, and we’ve come up with opportunities for his fans to be a part of

The museum will likely debut before the Major League Baseball All-Star Game comes to San Diego in July. Once open, the Tony Gwynn Museum will be free-ofcharge to visitors. On June 18, the second annual Mr. Padre 5.5K will begin and end at AleSmith. All funds raised will go to the museum’s construction on its expedited schedule. Superfluous funds will go to the TAG Foundation. Registration information will be available in April. •


AleSmith's Peter Zien alongside Alicia Gwynn, at the museum christening event

WESTCOASTERSD.COM | 13


BEERS & BIKES The

San Diego County Bike Coalition kicked off a new initiative to get residents involved in their communities with a “Bikes on Tap” event at The Local and its in-house brewery Resident Brewing Co. on February 25. The group examined a downtown mobility plan that aims to improve safety and accessibility for bicycles and pedestrians throughout the neighborhood. The public review period for this mobility plan continues until March 11, with the adoption expected in early summer. You can learn more about the project at www.downtownsdmobility.com “The planning going on right now impacts all of us, but the process often becomes so long and technical that it deters people from getting involved,” says Bike Coalition Executive Director Andy Hanshaw. “With Bikes on Tap we want to have an open, casual conversation about the bike plans proposed for each neighborhood while encouraging the community to have a voice in their development.” Bikes on Tap will be held monthly at select breweries in neighborhoods where the Bike Coalition will talk about projects planned for that specific community. This month’s event is scheduled for Thursday, March 24 at Fall Brewing at 5:30 p.m. No tickets are required, and bicycling to the meeting is encouraged. According to the group, San Diego will only meet its climate action plan goal to get six percent of residents commuting by bike by 2020 if it implements substantial bike infrastructure improvements that connect neighborhoods.

BikeSD , another local bicycling advocacy organization, has scheduled the third annual San Diego Bikes & Beers event for Saturday, March 26. The approximately 22-mile route begins and ends at Quartyard in the East Village. Upon completing the ride, bikers receive two drink tickets to redeem for beers from Stone Brewing, Modern Times, Mission Brewery, Mike Hess Brewing, The Lost Abbey, Mother Earth Brew Co. and others. •

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COVER STORY

HOPPED COUTURE: CRAFT BEERD S D

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espite​ ​b ig headlines, tiny describes the overwhelming size of the majority of beer centric businesses in San Diego and across America. Rudy Pollorena Jr. of San Diego’s Craft Beerd is one such example of a small operation doing big things. Rudy doesn’t make beer;​ ​instead he makes money by creating craft beer​- centric apparel. Craft Beerd is the godfather San Diego beer fashion. The company celebrates three years in business this month. But just how small is Rudy’s tiny operation?​ ​C raft Beerd’s international headquarters​​ (merch has been shipped to 18 countries),​ ​is inside a one-bedroom apartment steps away from Fall Brewing in North Park. Yes, it’s a private residence, and the actual livable spaces are a bedroom and kitchen. The remainder​ ​is devoted entirely to storage and shipping of his various beerthemed wares, including shirts, hats and most recently, bottle openers. “You should have seen our former setup in Golden Hill,” he laughs. “My focus is to be as efficient as possible at this time.” Together with his wife Amy and cat Rocco they’ve managed to sell more than 10,000 t-shirts online and through tabling at beer festivals. Rudy treats his craft with reverence, seeking to create something cool to complement the beer scene rather than simply cash in on it. “Since inception, Craft Beerd has positioned itself as a ‘Beer Art’ company. Our apparel creates conversation. When you wear one of our products, you are proudly displaying your love for the culture of craft beer,” says Rudy. In 2013, Craft Beerd became a full time job and in 2014 things became serious. “I took a look at what I was doing, and how I could do it better.” Through paying at-

WESTCOASTERSD.COM | 17


tention to such elements as social media post times and more concise marketing, 2015 was Craft Beerd’s best year to date. His California-shaped Drink Local shirt is the best seller, with the San Diego Beer Matrix​ — the latest and final rendition adorning the cover this month​ ​- ​ ​following second. Recognizing the success of the Drink Local shirt, Craft Beerd’s future will focus outside of San Diego. State themed shirts for Washington, Oregon and Arizona are being added to the lineup, and Rudy’s booked tables for festivals in each of those areas. And if the couple’s out of town success matches what they’ve done in San Diego,​​ then tiny may no longer describe Craft Beerd. Outside the auspices of Craft Beerd, Rudy has an impressive portfolio of graphic design work. Clients include Nickel Beer Co., ChuckAlek Independent Brewers, Craft Beer Attorney, San Diego Beer Talk Radio, White Labs, and both the San Diego and Los Angeles brewer guilds. In March, Craft Beerd celebrates its anniversary the weekend of the 11th. Friday, Rudy will be at Fall Brewing. The following day​​,​ ​S aturday, March 12, he’ll be at Best Coast Beer Fest and then finally on Sunday the 13th he’ll wrap up the weekend at Machete Beer House in National City. •

18 | MARCH 2016


B Y B R ANDON HERNÁNDE Z

R.I.P.

STO N E FA R MS When Stone Brewing

decided to take over the lease for the Escondido farm formerly operated as La Milpa Organica in March of 2011, its officers were open about the fact they had zero idea of how to run such a property. All they knew was that they wanted to preserve a local resource for wholesome, organic produce. While surprising, the acquisition fit perfectly with the company’s vocal devotion to the Slow Food movement and its Stone Brewing World Bistro & Gardens eatery’s commitment to sustainable food production. So, they took on the 19-acre agricultural project—only five acres of which are tillable— dubbed it Stone Farms and did everything in their power to make it a success.

amenities and programs that would appeal to locals and make a destination out of Stone’s small but rather cool patch of fruitful soil. Over the years, live music performances, movie nights, farm tours, a CSA program, various workshops and other public events as well as private events, large and small, helped keep the place going.

Stone Farms’ fruits, vegetables, herbs and other edibles accounted for 26% of the product utilized at Stone’s various San Diego County restaurants (Stone Brewing World Bistro & Gardens in Escondido and San Diego International Airport, plus the East Village’s Stone Brewing Tap Room). The fields’ yields could be customized based on seasonality and the needs of those venues. Still, turning a profit proved impossible for the operation. Thus, after half-a-decade in the red, Stone has made the painful but necessary decision to close the farm permanently come March.

To be fair, it worked surprisingly well—about as well as anything could when located on the furthest northern outskirts of San Diego County with no other big draws around it to piggy-back off of. Despite being only several hundred yards from Interstate 15, it was completely hidden from view and getting to the farm meant taking a marked, but decrepit road barely wide enough to accommodate traffic headed in opposing directions. But once there, it really was impressive. Not only did it have its very own tasting room stocked with interesting Stone beers (the newest brews plus vintage ales and rarities), but over the years Stone installed a music stage with plentiful seating, pizza-oven, waterfall, enhanced lighting, horseshoe pits, a patio amongst over-arching passion fruit vines, a bocce ball area and increased parking. Visitors were allowed to stroll about at-will to discover what was being grown and check out various livestock from quails, chickens to peacocks, goats and more.

Having been one of the Stone employees who worked hard to market the venue, I can personally attest to the effort that went into turning Stone Farms into a viable profit center. Many were the dedicated individuals who went outside the box to offer

When compiling independent scores from local beer enthusiasts and brewing industry professionals for the 2014 and 2015 editions of my Complete Guide to San Diego Breweries, I was never surprised to see Stone Farms rank as high as it did. In last

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year’s edition, Stone Farms came in as the fourth-best out of more than 130 breweryowned venues in the county to have a beer, on the back of being ranked as number-one for best service and number-two for best setting (behind Karl Strauss Brewing Company’s Sorrento Mesa Brewery Gardens restaurant). It was a unique and glorious place that I will personally miss—and there’s nothing like it to take its place. But business is business, and unfortunately, not enough business got done during Stone Farms’ five-year run.

Truth be told, many small farms are struggling these days. Says Stone director of hospitality Steve Robbins, rising labor and water prices made for an uphill battle...

That said, roughly 100,000 fans visited Stone Farms since it opened to the public in June of 2013. That’s impressive, but it simply wasn’t enough. Throw in the fact the farm closed during the winter and it simply wasn’t sustainable for a company like Stone to continue running it. Truth be told, many small farms are struggling these days. Says Stone director of hospitality Steve Robbins, rising labor and water prices made for an uphill battle, especially as larger farms that are able to charge less money based on sales volume crowd the market. Producing as little as it did on an annual basis off just five acres of farmland made it impossible to be as competitive as was necessary.

Stone Farms at night; courtesy photo

Stone is currently working with the land owner to find a suitable tenant to take over the lease and maintain the property. Back at its restaurants, Stone will continue to source produce from smaller, local, organic farmers—perhaps even the purveyor that rises from the ashes of the heartfelt and hard-fought but ultimately unviable passion-project that was Stone Farms. •


FEATURED CRAFT EXPERIENCE: LATITUDE 33 BREWING WORD S BY JEFF FANCY P HOT OS BY DEVIN CASTANEDA

What is it about Latitude 33 Brewing that inspires craft ista’s Latitude 33 Brewing beer lovers to search out their brewery? After all, even celebrates their fourth members of the brewery team admit it can be hard to find. anniversary on March 5 — the same day as neighbor Is it the enormity of the brewery with its ceiling-high stainDos Desperados’ second less steel vessels that gleam from the shadows of the brewanniversary party — so West house? Or the large open floor space for visitors to hang out Coaster teamed up with North and enjoy beer? County-based HopsHighway. com to bring you this Featured Maybe it’s the dog friendliness, led by resident mascot Kumo Craft Experience. Every month, and brewery ambassador Barlow. Or could it be the bottled the Hops Highway folks highlight beers, scattered about San Diego County like pebbles that enthulocal breweries like Offbeat, siasts pick up and follow back to the brewery? Breakwater, Iron Fist and Barrel Harbor. Aztec Brewery will be Come along with us to learn the answer, as we did one special sunthe focus in March. Follow Hops showery day this fall, when we were awed by the quality of their beers Highway on Twitter, Facebook & and passion of the staff. Instagram @sdhopshighway. The brewery co-owned and operated by Mike & Treasure Ingram is named for the 33rd parallel north that crosses just about where the brew-

WESTCOASTERSD.COM | 23


ery is located. Within the shell of its vast light industrial unit are towering brewing vessels, coppers for mashing and a regulation size pool table. Even the size of the tasting area is impressive. As a brewery, Latitude 33 is a 10K, meaning its production capacity is 10,000 barrels (BBLs). Keep in mind a barrel is 31 gallons. As an indicator of how quickly the brewery is growing, last year it produced 750 barrels, while this year they will brew 3,500. “Most of that production was for other breweries we do contract brewing for, such as Belching Beaver, Legacy, and Reel in L.A.,” President and co-owner, Mike Ingram told us. “But now that those contracts have ended we will just be brewing our own beers.” Ingram’s plan is to continue building the business and expand distribution beyond San Diego, methodically radiating out into the western states. “We want to double or triple current capacity in the next two to three years,” he added. Ingram grew up in Vista and was educated at SDSU and UCSD where he studied accounting, economics, and finance. His clear green eyes and face lights up excitedly when he talks about the brewery and what has led to its success. He is truly dedicated to the craft. We spent some time sampling and talking about Latitude 33’s beers with Ingram. When asked about what made the beers so good he spoke eloquently about the team behind the beer and their collective passion for producing them. Ingram is clearly a man who loves what he does. His enthusiasm for his company, product, and team is inspirational. When we visited the brewery it was closed. Nonetheless, the entire Latitude 33 team came in, some members on their own time, to meet with us and talk about their brewery. It was a good excuse for a celebration, and after our work was done, that’s exactly what took place. Driven by a shared passion, the team at Latitude 33 knows they are an integral part of the brewing community; not just along the Hops Highway, but throughout the entire county. However, they are also part of the Vista community itself, as evidenced by the way they give back through their “Craft With A Cause” program which raises funds for charity organizations and local causes. Labrador Rescuers of San Diego and Breast Cancer.org are examples of the groups the brewery have supported. “Our team is complete with heart-felt people,” Ingram said. “The success factor of the brewery and its beers is the team. They all have input and I trust any one of them to speak for the brewery. We are a team of good people. Homegrown. No rock stars. We are on a remarkable journey.”

Brewers Casey Petty (left) and Adam Vickers

When asked about core values, Ingram told us, “We are product focused. We believe that if we build a good team and culture, people will come.” And they do come. When open, the brewery is constantly crowded with fans of their beers. Latitude 33 beers include a crisp Belgian Witbier called True Grit; a refreshing Crimson Pale Treasured Ale; the 8.5% ABV Breakfast Stout; a hoppy Thirty Three IPA; the Barlow Black IPA; and a flavorful Vanilla Porter. Two other core beers are Honey Hips Strong Blonde (8.3% ABV) and Blood Orange IPA (7.2% ABV) which we sampled while conversing with Ingram. Both ales had very distinctive flavors and character; both were refreshingly delicious. “Honey Hips is our most famous beer and 60% of sales,” Ingram explains, and after our sample, we know why. It has the color of honey, clear, with a soft white head. The aroma is floral and honey, reminding us of mead. The flavor is appetizing, slightly sweet with

WESTCOASTERSD.COM | 25


To p r o w ( l - r ) : A d a m V i c k e r s , G a t o r, C a s e y P e t t y, C o - O w n e r M i k e I n g r a m , A l e x B r o o k s , N a t e R i n g s , Ta y l o r A l l e n & J u n i o r ; B o t t o m r o w ( l - r ) : K a t i e C o b b , J a m i e M c K o w n , C o - O w n e r Tr e a s u r e Ingram (w/ Kumo), Nikki Petracca and Kat Martinez

and yang.” The two are one when making beer, though monthly tasting sessions include the entire team as a collaborative, team building process. Each member has a chance to elaborate on their personal preferences as they develop new recipes.

a bit of fruit and a nice spice bitterness. Its mouthfeel is smooth and creamy, with pleasant carbonation, and it has a nice clean finish. Overall, this is a beautifully made blonde ale, though strong. Be careful of the high ABV, as it is hidden in the beer’s complexity. We also had the pleasure of speaking to the brewers at Latitude 33 during our visit, and they told us more about making Honey Hips and Blood Orange IPA. “Honey Hips is made with local honey from Mikolich Family Honey Company in Temecula,” Adam Vickers beamed proudly. He is Latitude 33’s assistant brewer & quality control guy. A musician by trade, and self-taught homebrewer, Vickers is currently a student in UCSD’s Professional Certificate in Brewing Program. “The honey we use is organic blossom honey,” he continues. “We add sweet orange peel and rose hips in the whirlpool. It’s our least hopped beer.” Vickers tells us he and the head brewer, Casey Petty, are like “yin 26 | MARCH 2016

“Our Blood Orange IPA is dry hopped with citra, then infused with a high quality blood orange extract to get the right flavor,” Casey confided. When pressed for more details about making the IPA, he tells us they do not condition the water, they use the best grains and hops they can get their hands on — including Bavarian Hallertau hops — and they use yeast from White Labs. The aroma of Blood Orange IPA is like walking through an orange grove. It has a white head that dissipates slowly, turning into lace on the glass. It tastes juicy and citrusy, a little like tropical fruit, and the sweetness and bitterness are well balanced. As their website states, and we concur, this beer “redefines the category of the San Diego-style IPA.” What a privilege and delight it was for us to share brewery-fresh beers with the team at Latitude 33. Sampling their beers and learning the story behind them was like breaking bread between our teams. Latitude 33 Brewery is a real gem of a place. They pour excellent beers in exciting surroundings. Ingram and team are knowledgeable and friendly and we thoroughly enjoyed our time with them. We encourage you to head there and try a pint for yourself. •


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THE DOCTOR’S OFFICE

NEW GUILD FORMS IN SOUTH BAY BUSINESSES BAND TOGETHER FOR CRAFT

Cause

B Y G O N ZALO J. QUINTERO , E D . D .

The #southbayuprising movement has gone beyond the hash tag and has transformed into a tangible organization. Late in 2015 I hosted a group of craft beer business owners at La Bella Pizza Garden in Chula Vista. It was postSan Diego Beer Week and I invited like-minded individuals to join me in my family’s place of business — La Bella Pizza — to discuss how the week had gone for us all. Several business owners felt we had been working in a vacuum, since we operate south of the local brewer's guild's usual stomping grounds for events and circle of influence. So it was decided by owners/operators of La Bella Pizza Garden, Third Avenue Alehouse, The Manhattan, Biere Cafe South Bay, Spring Valley Swap Meet Beer Garden, Machete Beer House, Thr3e Punk Ales, Bay Bridge Brewing Company and Novo Brazil to join forces and form a new organization with the intent of promoting The South Bay and its craft beer businesses: the South Bay Craft Beer Business Guild (SBCBBG). Local government and community leaders are excited about the new guild. Scott Donaghe, Principal Planner for the City of Chula Vista was present for the inaugural meeting and shared his positive outlook on the guild's future: "The City of Chula Vista is very excited to work with the Guild for a number of reasons. Even though we are the second largest city in the region, we have been largely ignored by the craft beer business segment,” he said. “With close to 300,000 people in the city of Chula Vista, our residents should not have to leave the city to enjoy a craft beer or visit a brewery. We intend to continue to foster a positive relationship with our craft beer businesses to assist them in any way we can. We want to get the word out that we, from the Mayor and City Manager on down, are very receptive to these types of businesses and will go out of our way to work with them."

Thr3e Punk Ales is helmed by Chula Vista native and is expected to open before the next Beer Week

Industry veteran Tony Raso, owner of Biere Cafe South Bay, which is slated to open in fall 2016 on Third Avenue and G Street in Downtown Chula Vista, stated the importance of working together in an effort to elevate each other and the community as a

WESTCOASTERSD.COM | 29


whole. "My place, along with many of the other beer-centric businesses in the area, have been built by people with very similar goals. I think we all want to have a place that is helping the local economy, while many of us are building a space to serve the beer we enjoy with friends. By forming this guild we have a forum where everyone can share their knowledge easily, and we can all develop our craft further.” Third Avenue Alehouse, the new kid on the block and current holder of "Star News Reader's Poll Best Draft Beer Selection" echoed Tony Raso's sentiments. Co-owner Kendall Manion shared a thoughtful perspective of what it means to be a part of the South Bay's craft beer community. "For our business, it is crucial to stay connected and relevant to the growth and changes in the craft beer community. Our involvement with the South Bay Craft Beer Business Guild will directly affect the experience we are able to provide our customers. A passion of ours is to see Third Avenue Village grow and become a hot spot for craft beer and much more.” These assertions resonated with Thr3e Punk Ales co-founder Steve Garcia. New to Third Avenue Village, Steve gushed from the perspective of someone whose heart and soul is in the community of craft beer and the place he calls home: The South Bay. "As a life long resident of Chula Vista I feel an obligation to help raise awareness with the current South Bay craft beer movement. As a brewery owner in Chula Vista, I have a responsibility to help grow and promote our industry in my community. Personally, it has always been a goal of mine to open a business in Chula Vista; I was fortunate to have the opportunity to both meet my goal and

achieve my dream of opening a brewery.” Thr3e Punk Ales is hoping to open by October of this year. Chula Vista's neighbor to the North, National City, has made a large splash in their first year of operation. Proprietor of Machete Beer House, Eddie Trejo, detailed his business' unique position, both geographically and philosophically. As Eddie explained, "Over the past year Machete has received tons of support from beer lovers and breweries alike. However, the South Bay region still seems to be somewhat isolated from much of our fine craft beer county. Establishing a beer guild in South Bay can help bridge that gap.” He continued by adding that if beer fans are willing to drive to North County or to North Park, how come they don't visit the South Bay? Another member of the guild is Homero Cardenas, who serves as co-owner/operator of the Beer Garden at the Spring Valley Swap Meet, where 16,000 people visit on popular Sundays. Homero shared how The South Bay's proximity to Mexico is an added advantage as well as an added responsibility. "Aside from having some of the oldest neighborhoods in San Diego County, the South Bay is also unique due to its proximity to Baja California, which is experiencing a beer revolution of their own, and businesses can benefit from patrons who reside south of the border. Chula Vista alone has a population of over 260,000 residents and counting.” It is the guild's hope that their mission can help serve this population and elevate the area's beer community. •


R E V I S I T I N G

Toolbox Brewing Company

S

o young. So unique. So tasty. So much drama!

All of these phrases have been used to describe Toolbox Brewing Company—by me, at least. After a recent visit, I’m happy to delete that last one from the list. It would seem since parting ways with original brewer Peter Perrecone (who has since taken over brewing and the sour ale program at Belching Beaver Brewery’s original brewhouse just a mile north), things have calmed down dramatically. Much of that has to do with their current head brewer, Ehren Schmidt. Young, colorful (in dress and personality), and both bearded and be-dreaded, his look belies his scientific, methodic nature. This guy is all about wild yeast and the various microorganisms that dry out, sour and otherwise transform ales into more outlandish and exotically beautiful quaffs, and he has a lab full of beakers and Petri dishes to prove it. But in-house bugs by themselves mean little. It’s how they’re incorporated into beers that matters, so I was eager to see how Schmidt was doing on that front. After tasting through eight of Toolbox 2.0’s beers, the answer is: quite well. The tasting room’s current line-up is BY BRANDON I tend to prefer sours to beers fermented using heavy on beers that were developed under HERNÁNDEZ Brettanomyces. That’s mostly because so many brewToolbox’s original brewing regime, but with ers have yet to get a handle on how to best utilize tweaks and deviations by Schmidt. In genBrett. It’s not easy. But Schmidt seems to be well on eral, I found that fruited beers like Purple his way with this family of yeast strains. Proof came in the form Drink, a boysenberry sour ale, are a bit softer in their acidity. There of three Belgian-style beers—Funky Wit, a foeder-aged farmhouse is still plenty of pucker-power, but it’s a bit rounder and a little ale called Chêne Bretta and a saison brewed with ancient grains easier for entry-level tart beer tasters to take. That said, Bramble dubbed Rustique. Each exhibited two things I look for in Brett On Rose—a barrel-aged blackberry wild ale—assaults taste buds beers—clean, sharp dryness and lack of plastic- or Band-Aid-like with sourness, eliciting salivation. It’s definitely for those who relish off-flavors. The witbier had a nice twang, Rustique was gentler Sour Patch Kids, Warheads and beers that push the pH baromoverall with nice lemon rind flavor and bitterness plus a bone-dry eter, it’s also darn tasty. A cranberry and raspberry Berliner weisse finish, and Chêne Bretta was big on oak flavors (so much so that called Bog Sauce is less sour, less fruity and can be consumed I could smell it) and a perfect example of what fouder-aging can in greater quantities. That beer is currently available in bottles at do for a beer. select beer outlets. Schmidt also has a Shandy-inspired Berliner weisse brewed Also on-tap was a second Berliner weisse, this one brewed with grapefruit and young ginger, and has plans to release a sour with cucumbers. I’ve had several cucumber ales in my day, but this farmhouse ale aged in foudres as well as a barrel-aged ale flavored one tasted like more than just beery spa-water. Eighteen pounds of with California Chardonnay grapes. When Toolbox’s personnel cucumber per-batch equates to some subtle vegetal, chlorophyll change occurred last August, many wondered if this 100% wildcharacter, but there are also nice earthy, melon-like nuances and ale brewery would be able to find someone to fill its initial brewer’s a bit of lemony zing in the finish from the base beer. It was easy boots. Not many have the knowledge-base to take on such an amto enjoy, as was Life Gose On, a traditional German-style Gose bitious role. But it would seem Schmidt is the right man for the job. brewed with salt and coriander that was the first beer Schmidt If anything, Toolbox is better now than it was before, and considbrewed after signing on with Toolbox. ering how much I enjoyed it previously, that’s saying something! • WESTCOASTERSD.COM | 31


UPDATE:

north park beer co .

The Saga of Expansive Soil B Y KEL SE Y M C N AI R , N P BC FOUN DER

O

ver the last several weeks, we've made quite a bit of progress and we hit a few unexpected snags. The snags are probably par for the course when you consider the fact that we're turning a 1940s-era department store building into a full-on brewpub. The most significant issue we discovered was that the original concrete floor in the front area of the building, where all our heavy beer production tanks will go, was not constructed in compliance with modern building codes. We discovered this when we cut out the first sections of the old 4" slab. The cut out chunks would drop down onto the sand beneath, and in some areas by several inches. We were surprised to find that there was no integral rebar in the slab, but rather that it was poured on a thin wire mesh offering little structural stability. What's worse is that as larger sections of the slab were cut and detached from adjacent sections, the remaining peninsular shapes slowly settled by inches onto the dirt below and resulted in sloping floors that were now too steep to comply with ADA standards. More and more concrete had to be removed. Our plans called for the removal of about 1,500 square feet of concrete and at the point that we were ready to start putting in trenches, we had removed about 2,300 square feet instead.

Concurrent with slab removal, we began digging trenches for the new waste water and vent pipes to service our bar fixtures and floor drains in the beer production areas. We quickly discovered that beneath the sand layer there was soil consisting primarily of clay. Clay is an "expansive soil" meaning that it swells when it gets wet. This discovery required a call to our special inspector as per our building plans.

Our special inspector promptly came out to check the structural integrity of the soil. The inspection involved the use of a T shaped probe to check the soil for its relative compaction value. The special inspector will hold the top of the T with both hands and then drive the probe into the ground below. In an ideal situation, the probe should only go into the ground a couple inches at most (good compaction),

A view of concrete work in action mid-February; photo by Ryan Lamb

32 | MARCH 2016


but instead it went down to his knuckles (very, very bad compaction). He checked several other areas and found the same results. This was, uh, how do you say... not good, not good at all. His assumption was that, "this [soil] wasn't even driven over by a truck before they poured the old slab." This was not exactly what I wanted to hear when I'm trying to get this brewery open in a timely manner. The next step was to have a full soils investigation done. This is a time consuming and expensive process. This meant having a drilling rig on site to take core samples while a soils engineer observed and took notes. The samples were sent to a soils testing lab and we were given an ETA of "about a week" for a written report. In the interim, the special inspector provided a recommendation based on his discussions with the soils engineer. Paraphrased, the recommendation stated, "1.) Remove all remaining concrete, 2.) Excavate and mix 3' of soil, 3.) Scarify 1' of remaining soil, 4.) Compact to compliant compaction value,

5.) Bring in excavated soil and compact in 8" increments to compliant compaction value, 6.) Bring in new material as needed to achieve grade level. 7.) Then, and only then, pick up where you left off and resume digging trenches again." But, this is just the special inspector's recommendation. We really couldn't do much of anything to fix this problem until we have a documented soils report based on the soils lab's findings. Our report took nearly 3 full weeks to come available and was just about verbatim with what the special inspector thought would be required. So, out came the rest of the last 1,200 square feet or so of the slab and in comes the backhoe. While this soils debacle pretty much sucks, it is fortunate that the entire project was not at a total standstill. We were able to stay on track with construction in our basement, mezzanine and on the ground floor above the basement. Most of our framing, electrical, plumbing and mechanical have been roughed in or completed in those areas.

We have since corrected the soils issue per the reported recommendations. Trenches were dug (again) and plumbing and electrical were roughed out in the brewery and bar areas. Trench drains were installed, which is something of a milestone,​ ​a s that is the first item to go in that makes it feel like you're building a brewery. Rebar was laid out and framing for curbs around our brewhouse and fermentation cellar were completed on February 8 and finally, concrete was poured in that area the next day. More rebar went in later that week, and the remaining concrete was soon poured. That should mostly catch you up with construction related detail. Beyond construction, there are a lot of fun projects in the works at NPBC HQ. We're working on finalizing our first selection of merchandise items, wrapping up job descriptions for the first set of career opportunities we'll be making available, and solidifying kitchen and food service plans. •


P L AT E S & P I N T S

The Pie’s the Limit T

BY BRANDON HERNÁNDEZ

he first time I made pizza from scratch was in the Year 2000…and I haven’t ordered out for pie since. I wouldn’t say it’s the easiest recipe in the world, but it is one of the more fun, therapeutic and satisfying to master. Few dishes are as universally beloved as the humble yet delectable pizza, which adds to the rewarding nature of churning one out all on one’s own. Time is what probably keeps most people from making their own pizza, but in reality, it doesn’t take all that long, especially once you get the hang of things. I typically knock out a large-sized pizza in an hour-and-a-half, start-to-finish. It’ll likely take you two or so as you get acclimated to the process, but once you’ve got it, you’ll learn to multi-task and shave time off each go-round. The first thing you’ll need to do is warm the liquid that you plan on using. This is because that fluid will be used to activate the dry yeast that will turn a small ball of dough into a puffy, workably elastic canvas for your saucing and topping delight. There are numerous schools of thought on the proper temperature for blooming yeast, but I’ve always found that getting it between 105 and 110 degrees Fahrenheit gives me the best shot at getting a rise out of my yeast. Once the liquid—beer in this case —is up to temp, you’ll want to whisk it with the yeast and some sugar, then leave the former to lap up the latter during its ale or lager soak. You can go in all sorts of directions with your beer selection when making pizza. In general, I like to avoid hoppy beers, because the bitterness tastes out of place, but to each their own. Malty beers tend to lend a touch of sweetness and add some flavors that go way beyond bland white flour. Because the recipe I’m sharing is for a barbecue chicken pizza, I’m going with a crust that’s made from bread flour and masa harina. The latter is a fine-ground corn flour that is most popularly utilized for tortillas. Some people like to make crusts using yellow or white cornmeal, but it’s too coarse to support malleability in my opinion. I selected a low-hopped bock when making the pizza for this article. That said, I’ve had great success with numerous amber ales and, possibly the best success ever with AleSmith Anvil ESB (and that was before I started working for AleSmith, so the recommendation is legit). A good chile beer tends to work well with this recipe as well, so long as the hopping is minimal. From here, it’s all about kneading, and a good Kitchen-Aid mixer can do most or all of that for you while you tackle other things like getting your toppings ready. In the case of a standard barbecue chicken pizza, that’s as easy as cooking up some well-seasoned chicken, grating cheese, thinly slicing red onions, chopping cilantro and

shearing corn kernels from the cob. But that’s not what my recipe is about. The night I put this pie together, I remembered that I had my choice of anything I felt like putting on my pizza that particular day. As such, I went with chicken, but also added scallions, roasted red peppers, pickled jalapeños and a layer of pepperoni. For cheeses, I went for mozzarella, cheddar and Jack pre-oven and a dusting of salty Pecorino Romano just before serving. I invoked another tried-and-true beer-infused barbecue recipe for the sauce. In this case, the meltier the beer the better. Look for virtually zero hop-presence and a nice dry, roastiness that will go well with other ingredients like brown sugar, molasses and Worcestershire sauce. It’s easy as pizza pie to make—all you need is a saucepan, a wooden spoon and a little over an hour. Feel free to make this ahead so you don’t up your pizza time too much, or let your dough proof while you make the sauce once you get accustomed to this process. When cooking the pizza in the oven, I use a three-step process developed over the past decade-and-a-half. First, I put the rolled out pizza dough into a 500-degree oven (be careful…it is extremely hot), then remove it, add the toppings and put it back in to melt the cheese. After that, I remove it again, flip on the oven’s broiler and allow it to brown the cheese. This takes a good amount of oversight to ensure the crust doesn’t burn in the process, but

WESTCOASTERSD.COM | 35


you’ll get the hang of it. And again, it takes a lot to screw up pizza. If I can do it, believe me, you can, too. And you can do it with beer—both in the recipe and in a glass throughout and directly following the process. ——————————————————————————

Barbecue Chicken Pizza

with Beer-Masa Crust & Beer Barbecue Sauce Yield: 1 large pizza

× × 1 cup beer (preferably malty and low in hopbitterness, see below for examples) × × 2 Tbsp granulated sugar × × 1 package active dry yeast × × 1¼ cups bread flour × × ¾ cups masa harina (fine-ground corn flour) × × 1 Tbsp garlic powder × × 2 tsp onion powder × × ½ Tbsp salt × × ½ tsp vinegar-based hot sauce × × ¼ cup plus 1 Tbsp vegetable oil × × 2 large boneless, skinless chicken breasts, diced × × 2 tsp chili powder × × ¾ tsp cumin × × salt and freshly ground black pepper to taste × × 1 cup Beer Barbecue Sauce (recipe follows) × × 4 oz pepperoni, very thinly sliced × × 1 cup jarred roasted red peppers, drained and julienned × × ¼ cup pickled jalapeño peppers, drained and sliced × × 2 scallions, thinly sliced × × 1 cup mozzarella cheese, shredded × × ½ cup white Cheddar cheese, shredded × × ¼ up Monterey Jack cheese, shredded × × 2 oz Pecorino Romano cheese, grated Bring the beer to a simmer in a small saucepan over medium-high heat. Monitor using a thermometer and remove from heat when the beer reaches between 105 and 110 degrees Fahrenheit. Combine the sugar, yeast and ½ cup of the beer in the bowl of an electric mixer. Use a whisk to mix the ingredients together and initiate yeast activity. Let stand for 10 minutes. Sift the flour, masa harina, garlic powder, onion powder and ½ tablespoon of salt into a large mixing bowl. When the yeast mixture is ready, add 2 tablespoons of the oil and flour mixture. Fit the mixer with a dough hook attachment and mix until the ingredients are thoroughly incorporated and the mixture pulls off the sides of the bowl to form a ball on the hook. More moisture will likely be needed. Add 1 tablespoon of the beer at a time until the proper consistency is reached—elastic but not too sticky and not dry enough for the dough to fall apart. Pour 1 tablespoon of the oil into a large mixing bowl. Use your hands to form the dough into a perfect ball, then coat on all sides with the oil and place in the bowl. Cover the bowl 36 | MARCH 2016


and allow the dough to proof for at least 1 hour in a warm place. Heat the remaining oil in a skillet over medium-high heat. Season the chicken evenly with chili powder, cumin, salt and pepper. Add the chicken to the skillet and cook until golden-brown, 4 to 5 minutes on each side. Remove the chicken from the skillet and set aside. Preheat oven to 500 degrees Fahrenheit. Turn the proofed dough out onto an even, lightly floured surface. Use your hands or a rolling pin to roll the dough into an even round roughly ¼-inch to ½-inch in thickness depending on personal taste. Roll the outer inch of dough over itself to form a brim. Transfer the dough to a pizza pan, pizza stone or sheet pan. Use a fork to dock the dough. Place the dough in the oven and bake until lightly browned, 4 to 5 minutes. Remove from the oven and use a ladle to apply an even layer of barbecue sauce to the pizza crust. Evenly distribute the pepperoni, chicken, roasted peppers, jalapeños, scallions and all of the cheeses except for the Pecorino Romano. Return the pizza to the oven and bake until the cheese is completely melted, 2 to 3 minutes. Remove from the oven. Turn on the broiler to its highest setting. Once the broiler is fully heated, return the pizza to the oven and cook until the cheese turns goldenbrown in spots, 1 to 2 minutes, being careful not to burn the outer crust. Remove from oven and let stand for 5 minutes before using a pizza-cutter to slice and serve.

*Recommended Beer Styles: altbier, amber ale, bock, chile beer, doppelbock, dubbel, dunkel, extra-special bitter, Scottish ale

Beer Barbecue Sauce Yield: About 3 cups

× × 2 cups tomato ketchup × × ¾ cups beer (preferably amber ale, dunkel, brown ale, porter or stout) × × ¼ cup water × × ½ cup apple cider vinegar × × ¼ cup dark brown sugar × × ¼ cup granulated sugar × × 1 Tbsp molasses × × 1 Tbsp Worcestershire sauce × × ½ Tbsp vinegar-based hot sauce × × ½ Tbsp garlic powder × × ½ Tbsp onion powder × × 1 tsp cayenne pepper × × ½ tsp dried mustard powder Combine all of the ingredients in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce to a simmer. Cook, stirring regularly, until the mixture takes on a barbecue sauce consistency, about 1 hour and 15 minutes. Remove from heat and serve or store, refrigerated in an airtight container, for up to 10 days. •

WESTCOASTERSD.COM | 37


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

Russian River Pliny the Elder Russian River Pliny the Younger Ballast Point Pineapple Sculpin Belching Beaver Peanut Butter Milk Stout Russian River Blind Pig Alpine Nelson Ballast Point Watermelon Dorado IIPA Goose Island Bourbon County Brand Stout 2015 Alpine Duet Firestone Walker 805 Founders KBS Mother Earth Cali Creamin Ballast Point Sculpin IPA Stone Xocoveza Mocha Stout Founders Breakfast Stout Karl Strauss Peanut Butter Cup Porter Alpine Pure Hoppiness High Water Campfire Stout Bell’s Hopslam Ale Latitude 33 Blood Orange IPA Avery White Rascal Delirium Tremens Russian River Supplication AleSmith Hawaiian Speedway Stout Stiegl Radler Grapefruit Mother Earth Cali Creamin Nitro Ballast Point Sculpin with Pineapple and Nugget Hops Refuge Blood Orange Wit AleSmith My Bloody Valentine Founders KBS 2015

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 | MARCH 2016


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BEER IN THE HEADLIGHTS

U

sua lly the des cr i pt o r " hi dden g em” i s mo re o f an affecta tion tha n a real i t y. I t ’s a l abel w e l o v e t o f o i s t u p on ou r oc ca sional haunt s , but i t t ends t o be l az i l y a p p l i ed to busine sses tha t res i de i n t he mo re di s t ant ed ge s of stri p m alls. A rea l h i dden g em s ho ul d be s o met h i n g tru l y remote and shrouded fro m co mmo n v i ew. I f i t s l ocati on i s tightly guarde d by t he z eal o t s o f s o me es ot e r i c rel i gi ou s orde r, a ll the bet t er. By t hi s meas ure alo n e , N i ckel B e er Com pa ny qual i fi es . U n l ess you’re a na t i v e o f J ul i an, g et t i ng t o Ni c k e l B eer C ompany (14 85 Ho l l o w G l en Ro ad, J ul i an, CA 92 0 3 6 ) i sn 't so m uch a tre k a s a ques t . Yo u mus t brav e t re a c h erou s roa ds, both in t er ms o f t hei r s erpent i ne co u r s e u p th e mounta in a nd c o nt endi ng w i t h mo t o ri s t s l o s i n g th ei r col le ctive shit at s eei ng s no w fo r t he fi rs t t i me. Yo u mu st sl og your way thro ug h ho rdes o f pi e- addl ed t o u ri sts, strong- a rm ing young and o l d al i k e t o mak e fo rw a rd p rogress . You m ust res i s t t he s i rens ’ cal l o f rus t i c j a m s an d ci d ers (whic h is li k e crack t o a w hi t e s ubur ba n i t e l i k e mys elf). But if you are res i l i ent and pure o f h e a r t , you may just find yours el f cro s s i ng i t s t hres ho l d.

40 |MARCH 2016

BY IAN CHEESMAN

BEER IN APPLE COUNTRY

A cupcake tin flight off Hollow Glen Road

D o n ’t e x p e c t a l ot of f a n f a re w h e n y o u h a p pe n u pon H o l l o w G l e n R o a d . N i c k e l B e e r C o m p a n y w ou ld ble n d s e a m l e s s l y i n t o i t s r u s t i c s u r rou n d i n gs w e re it n ot f or t h e b r i g h t re d roof . I t ’s a b re w e r y h i d i n g i n p la in sigh t . T h a t m a k e s i t i d e a l f o r p re t e n d i n g y o u w e re ju st in side s h op p i n g f or k n i c k -k n a c k s a n d b y n o m e a n s t ryin g t o s u r re p t i t i o u s l y d r i n k e n o u gh t o b r a v e a n ot h e r h ou r on J u l i a n ’s Ma i n St re e t . T h e b re w e r y h a s a l o v e l y o u t d o o r b e e r g a rde n , wh ic h i s p e r f e c t f or f ol k s w h o e n j o y a t o u c h o f u n s u l lie d mou n t a i n a i r a n d m o d i c u m of f ros t b i t e w i t h t h e i r pin t . I ma y b e ov e r s t a t i n g t h e r i s k of e x p os u re , b u t on m y visit t h e t e m p e r a t u re s w e re a c t u a l l y d i p p i n g b e l ow 7 0 de gre e s. D u r i n g t h e d a y. I b a re l y m a d e i t i n s i d e a l i v e . T h e i n t e r i or i s c oz y, m e a n i n g i t re a d i l y c o nve rt s in t o c r a m p e d w i t h a s m a l l s u r ge o f f o o t t r a ff i c . Th at ’s u su a lly a m a j or d e t r a c t o r, b u t h e re , s h i e l d e d f rom t h e un f orgivin g t u n d r a ou t s i d e , i t f e e l s o d d l y c om f o r t i n g. I t ’s like t a kin g u p re s i d e n c e i n a b e e r-f i l l e d w om b . Th e re ’s a re a son a b l e a m ou n t of c o u n t e r-s p a c e a n d s e a t i n g ( or a t le a st a s m u c h a s t h e s q u a re f oot a ge c a n s e n s i b l y i n clu de ), bu t


i t’s n ot the sort of la yo ut t hat fav o rs t he t erri t o r i al . Tom Nicke l a nd the ho dg epo dg e o f equi pment h e l o v i n gl y calls his “Fra nkenbrew ery ” manag e t o s uppl y 1 5 t o 16 tap s at a tim e . That ’s pret t y i mpres si ve gi ven the lim ite d s pace fo r pro d u cti on . The se le ctions t end t o fav o r a sl i gh t allegia nce toward I PAs , but t he op ti on s a lwa ys see m to cat er t o a v ar i ety of ta ste s. I rec om m e nd that y o u beg i n y o ur samp l i n g with the Apple Pi e Al e. Techni cal l y th e Ba ck Country G o l d cream al e i s th e more stra tegic cho i ce g i v en i t s mal ty ch a ra cte r and low ABV, but I do n’t f eel an y trip to Julian is co mpl et e w i t hou t con sum ing 2 to 3 o rchards w o r t h o f appl e by prod u c t s . A l so th i s is a truly uniq ue brew t hat manag es t o i nc o r p o r ate 70 gallons of loc al raw appl e ci der w i t ho ut t a s t i n g con fecti onary. It has an unmi s t ak abl e appl e ci der ch a r a c ter to i t to be sure , but o ffers a fl eet i ng s w eet nes s c o u n tered w i th spic es. N ex t rea ch f or the S t o new al l S t o ut i n w hi chev er o f i t s i n car n ations is ava ilabl e at t he t i me. T he no t es o f c o ff e e an d cru sty bre ad dom i nat e and o ffer co ns i derabl e f l a v or

w i t h ou t f l a t t e n i n g y o u w i t h h e f t or a l c oh o l c on t e n t . It s c ou s i n , t h e C h o c ol a t e / Va n i l l a St o n e w a l l St ou t , de f in it e ly a r t i c u l a t e s t h e s u p p l e m e n t a r y f l a v o r s a n d a rom a s wit h ou t b e c om i n g c l oy i n g. I t d oe s n ’t re a l l y m a t t e r w h a t my t h ird s u g g e s t i on i s . O u r Sa n D i e go C ra f t B e e r U n i on b y l a w s m a n d a t e t h a t i t s me mbe rs c o n s u m e n o l e s s t h a n 3 0 % I PAs in a n y gi v e n s e s s i o n a n d y ou ’ re a l re ady be h in d t h e 8 -b a l l . A c c o rd i n g l y, I s a y ju mp righ t i n w i t h t h e Vo l c a n I PA . I t ’s de c ide dly w e s t c oa s t -s t y l e d w i t h l oa d s of wh it e p e p p e r a n d f l or a l s p o u n c i n g on you r p a l a t e . Fol l ow t h a t w i t h t h e C h in ook IPA s o y o u c a n ge t y o u r f i x o f p i n e n ot e s a s w e l l . D on ’t w o r r y i f t h e y ’ re ou t o f t h e l a t t e r a s t h e re ’s n o s h o r t a g e of a c t u a l p i n e t re e s i n t h e v i c i n i t y t o s u c k on . N i c k e l B e e r C om p a n y i s n ot j u s t a h i d d e n ge m be c a u s e o f i t s f a r f l u n g l o c a l e . I t i s a s h i n i n g m e m be r of t h e Sa n D i e go b e e r s c e n e b y a n y m e a s u re . I t s e x i st e n c e ma y n o t w a r r a n t a n ov e l i z a t i o n b y D a n B row n , b u t it c e rt a in ly deserves your attention. •

...getting to Nickel Beer Company... isn't so much a trek as a quest.


INTO THE BREW

​ B Y SAM T I E R N E Y

Labels divide. That is their purpose—to take the world and simplify it for the convenience of our understanding. Our minds crave the simple order that a labeled and organized world gives us. We describe the world around us in incredibly specific and colorful ways, but we crave structure and logic in those descriptions. We seek to understand how things relate to one another and to construct complex, hierarchical relationships to order them. And so it is with beer. Micro, Craft, Indie, Industrial, Macro, Boutique, Artisanal, Fine, Swill, Domestic, Import—you've probably heard them all used to describe a beer at one time or another. I know that many beer writers use Craft like it's going out of style, but I have never been very comfortable with the term. I see it in places where it has no use, or just doesn't belong. Breweries, retailers, and beer media have become fearful of “beer” as a stand-alone term. Craft has become so omnipresent that to not use it implies some sort of dreaded non-Craft quality that is to be avoided like the plague. For better or for worse, Craft Beer invites people to turn off the critical thinking in their brains, saving them the continued stress and energy of searching for a proper beer to drink. We're thirsty, goddamnit! The Brewers Association initially pushed Craft Brewer as a label for any brewery smaller than Boston Beer Company and not owned by any brewery larger than them. There was also a stipulation about adjunct brewing but they eventually changed their mind about that so, arguably, they could let old-line regional brew-

eries pad production numbers. Around the same time, small brewers found out it was really fun to brew with artificial flavorings and extracts to make all that whacky new stuff that Craft Beer people seemed to go bonkers for. Everyone was a winner in this new Craft landscape, or so it seemed.

is even partly owned by a Large Brewer, they no longer need the Brewers Association to look out for their interests. They now have the ability to leverage the power of the Large Brewer for ingredient sourcing, marketing, and distribution—things that small, independent brewers struggle with.

The term variation Craft Beer came into common usage along with Craft Brewer even though the Brewers Association doesn't actually define the product itself, just the producer. This has opened the door to general awkwardness and confusion, as Craft Beer has become associated with the style of beer that Craft Breweries typically make, which now essentially means anything not a mainstream light lager. However, there is nothing to stop a non-Craft Brewery from making beers with bigger flavor. Throw in the small but growing number of one-time Craft Breweries that are now owned by the Large Breweries – those that make more than 6 million barrels of beer per year – and the view is pretty hazy for the average consumer, who may or may not care about any of this to begin with.

Breweries that are independent from the Large Breweries share a common struggle of being small players in a large, global, and somewhat monopolistic industry. They generally fight common battles for access to markets and resources, things that the Large Brewers do not have to do because of their priviledged place as leaders of the industry. Craft Brewers are all small fish in a big pond, looking warily over at the big fish in the deep end.

In a backlash to this muddying of the waters, some local writers and podcasters have taken to using Indie Beer instead of Craft Beer to describe beers made by Craft Brewers. On its face, this new label makes some sense. The Craft Brewer definition was always really about defining who was not a part of the Large Brewer family. And that makes a lot of sense if you are a trade organization that lobbies for the interests of small brewers. I think that you can make a very solid argument that once a brewery

The Independent label also perhaps counters a development in the industry that is quickly gaining a foothold and further muddying the waters: Private Equity investment in Craft Breweries. On the one hand, Private Equity is clearly different from investment by Large Breweries. Since a Private Equity firm is not a brewer, they cannot use their newly-aquired Craft Beer brands as leverage to further their control over the distribution and retail segments of the industry. They are basically vehicles to inject large amounts of cash into a brewery in exchange for varying amounts of control over the business, generally with a goal to increase the value of the company and sell their stake for a profit several years down the line, in the form of an IPO, buy back by the original owners, or even sale to a Large Brewer (or any larger company, really).

WESTCOASTERSD.COM | 43


B r e w e r s a t w o r k a t Tw i s t e d M a n z a n i t a i n S a n t e e

We haven't had enough time to see what effect Privage Equity investment into Craft Breweries will have, but I have my apprehensions about bringing non-beer industry people into a brewery to call the shots. On the one hand, many growing breweries could use a good dose of real big business experience, but the qualities that have made our favorite breweries special to us are often not things shared by the business world at large, for better or worse. The goals and ideas of business founders are necessarily in alignment with those of Private Equity. So are Private Equity-owned breweries Independent or not? The Brewers Association has thus far seen no reason to deny them Craft Brewer status, and it's clear that these deals are dissimilar from Large Brewer acquisitions. Even so, I see many in the industry who are nervous about what it all means. I would hate to see good breweries run into the ground in the pursuit

44 | MARCH 2016

of high returns a few years down the line. When the market gets tough, you need the right people calling the shots. My feeling is that Private Equity is going to be kinder to small brewers in general, as it will have less impact on the market at large, but will have mixed success with the breweries it aquires. On the other hand, brands aquired by Large Brewers are essentially handpicked for success, even if they cease to exist in their former states. They will also likely have some negative effects on small brewers as they help to buttress the falling market share of the Large Brewers. Whether this effect will be significant to most remains to be seen. As far as I can tell, beers like Blue Moon have probably done more to help than to hurt Craft Brewers overall, as they have served as gateway beers for many drinkers. For drinkers who are worried about where their money is going, consider this: the majority of your money is going to the

same places, no matter who owns a brewery, assuming that production stays local. That means local employees, taxes, utilities, suppliers, etc. Some suppliers, such as malt and hops are likely the same for any brewery, and rarely are they local. As long as Ballast Point and Saint Archer still produce all of their beer locally, most of their revenue goes to the same places, whether the owner is a local person, NYCbased Private Equity firm, or Large Brewer. Most breweries also reinvest a large portion of their profits, which is especially true for those undergoing continuous expansion. Even for the breweries that appear to be locally owned, bank debt can siphon off profits to national institutions. Of course, financing through a local credit union is a great option that keeps more profit in the community. Though it may seem as though we have found our way into the thick of it, I see a simple solution: ditch the labels. Craft Beer won the struggle for mainstream acceptance. It's just beer now. Let's talk openly and intelligently about the breweries that we love, as well as the ones that we may avoid. Labels that seek to exclude a small number of players are pointless. We all know who they are meant to exclude, and we know who they own. If you don't want to drink Saint Archer because they are owned by a Large Brewer, then say that. Simply telling someone that they aren't a Craft/Indie Brewer is a waste of time and dumbs down the discussion. Continually chasing a better, catchier label to try and divide up the industry is not only futile, it's simply not the beer scene that I want to live in. Let's celebrate the breweries that we love for who they are, and not label them to define who they're not. •

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


Design Build Services    Project Planning/Budge�ng   Complete Brewery Installa�ons   Tank Addi�ons   Stainless Steel Piping   Steam Systems   Glycol Systems   Grain Handling 

Gerald Foster, P.E.  gfoster@prmech.com 

Current Projects   AleSmith Brewing Co.   Golden Road Brewing   Karl Strauss Brewing Co.   Port Brewing Co.   Societe Brewing Co.   Saint Archer Brewing Co.   Stone Brewing Co. 

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K ARL ST R A U S S C EL EB R AT E S

N

early three decades since kick-starting San Diego’s beer scene, Karl Strauss is still showing the young guns how it’s done. At their annual Changing of the Barrels event on January 30, the company busted out brewery staples alongside fresh innovations and collaborations to a sold-out crowd. Paired with local food (MIHO Gastrotruck) and local jazz (Juicebox), KARL proved why they’re a California classic.

CH A N G I NG OF T H E BA R R E L S

B E E R

M E N U

27TH ANNIVERSARY Barrel-Aged Double Chocolate Imperial Stout, 10.0% abv

26TH ANNIVERSARY

AURORA HOPPYALIS IPA

Bourbon Barrel-Aged Belgian Dark Strong Ale, 12.5%

San Diego-Style IPA, 7.0% abv

abv

CONTROL POINT -RASPBERRY

IMPERIAL FULLSUIT

Fruited American Sour Ale, 5.9% abv

Imperial Belgian Brown Ale Aged on French Oak, 8.5% abvc

2015 BARREL-AGED VANILLA BEAN WRECK ALLEY

28TH ANNIVERSARY PREVIEW

Bourbon Barrel-Aged Imperial Stout with Cocoa Nibs,

Belgian Style Quadruple, 11.1% abv

Coffee & Vanilla Beans, 12.4% abv

CABERNET BARREL-AGED RED TROLLEY W/ CURRENTS

BIG BARREL IIPA

Heitz Cellars Cabernet Barrel-Aged Red Ale with

PATHWAY ALE (AMPLIFIED ALES COLLABORATION)

Currents, 8.7% abv

CABERNET BARREL-AGED RED TROLLEY W/ BLUEBERRIES Heitz Cellars Cabernet Barrel-Aged Red Ale with

RED TROLLEY ALE

Blueberries, 8.6% abv

Irish Style Red Ale, 5.8% abv

DOUBLE CHOCOLATE STOUT AGED IN PAPPY VAN WINKLE BOURBON BARRELS

WINDANSEA WHEAT German Style Hefeweizen, 5.1% abv

PINTAIL PALE ALE San Diego Style Pale Ale, 5.8% abv

MOSAIC SESSION IPA Mosaic Single Hopped Session IPA, 5.5% abv

ELIJAH CRAIG BARREL-AGED PEANUT BUTTER CUP PORTER Bourbon Barrel-Aged Brown Porter Brewed with Cocoa Nibs and Peanut, 8.9% abv

CONTROLLED CHAOS Berliner Weisse-Style Ale brewed with Apricots, 4.0% abv

WRECK ALLEY IMPERIAL STOUT Russian Imperial Stout with Ethiopian Coffee and Cocoa Nibs, 9.5% abv

27 YE AR S

Barrel-Aged Imperial Stout with Cocoa Nibs, 10.0%

Imperial IPA with New Zealand Hops, 9% abv

Red India Pale Ale, 6.5% abv

BARREL-AGED FLAN-DIDDLYANDERS Oak Barrel-Aged Flanders Red Ale, 6.5% abv

RELLA Barrel-Aged Wild Sour Ale with Tart Cherries, 5.9% abv

abv

WHO'S YOUR PAPPY

JOLTIN' JOE

Pappy Van Winkle Bourbon Barrel-Aged American

Russian Imperial Stout with Mostra Cold-Pressed

Strong Ale, 12.2% abv

Coffee, 9.5% abv

BOURBON OAKED TWO TORTUGAS

CASK:

Belgian Quad Aged on Bourbon Soaked American

27TH ANNIVERSARY

Oak, 11.5% abv

Cask Conditioned Barrel-Aged Double Chocolate

TOWER 20 IIPA

Imperial Stout, 10.0% abv

West Coast Style Imperial India Pale Ale, 9.5% abv

NITRO:

DEUX AMIS (MONKEY PAW BREWING COLLABORATION)

27TH ANNIVERSARY

Barrel-Aged Blended Wild Ale, 8.1% abv

Imperial Stout, 10.0% abv

Nitrogen Conditioned Barrel-Aged Double Chocolate


WESTCOASTERSD.COM | 47


#

R

S

DBEE

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.

@5050beermonger

@aylon

Taking a stroll thro ug h t he soon- to- be @ monikerge neral s pace i n Liberty Sta tio n

- @32n or th br ew

#S t a c k e d t h a n k s t o @ Ra t e B e e r ! ( Th e re ’s 1 1 m e d a l s t h e re ! )

A m e r i c a ' s F i n e s t Be e r C i t y g e t s e v e n t a st ie r on Ma rc h 1 s t . L ook f or @ m o d e r n t i m e s be e r O rd e r v i l l e i n b ot t le s. A h a z y I PA w i t h j u ic y Mo s a i c a n d Si m c o e .

- @ al es m i t h b r ewi n g - @ a p i n t of h op p i n ess

@ a z t e c b re w e r y

WESTCOASTERSD.COM | 49


@ b a y c i t y b re w i n g

@billyp7

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

@crapieatndrink

He ad Brewe r Liz Chi s m talks on the blog abo ut our la test Golde n S o ur A l e a ge d in Oak B arrel s Ephesus

Ano t h e r # f b f p o s t f ro m ou r p u b c r a w l d a y. M i s s i n g m y # os i d e c re w t o d a y a n d m y f a v or i t e s p o t @ l oc a l t a p h ou s e

- @cou ncilb r ew ing

- @ c r af t b eer l o y al i st

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

I t ' s a bea u t i f u l d a y f or l o v e , beer, and c o ff e e ! T h e l i n e f or @ t o ro nado s d' s # V D a y # C off e e B e e r F es t has s t a r t e d , w e w a i t i n g f or t he d o o r s t o op e n !

- @ d r i n k3 0 t h

@heatherwalpole

50 | MARCH 2016


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

@hoppybeerhoppylife

G o i ng t o h a v e s om e f u n w i t h t h e s e H i gh We s t Do u b l e R y e Wh i s k e y b a r re l s

- @ h ey b eer m e

@idahomarket

@lostabbey

@lalakers67

@manhattanbar91910

@ m i s s i o n b re w e r y

Tre v or H off m a n s a i d h e re ally a p p re c i a t e d t h e h i s t o r y l e s s o n I ga v e h i m a b o u t # SD B e e r.

- @ n i c ki ep en a

@natedoyle

WESTCOASTERSD.COM | 51


@ s d b e e rc a t i o n

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

Co l l e c t i n g d a t a on a l l of o ur b a r re l s a m p l e s I t ook y es t e rd a y. C a n ' t w a i t t i l l I g et t h e s e b e e r s on s o m e frui t # i t s a l l a b o u t t h e b e a v e r

- @ p p er r ec on e

Beer Pairing Dinner D on t m i s s F e b r u ary's f e a t u re d c r a f t e x p erie n c e w i t h @ o ff b e a t b re win g on w w w. H op s H i g h w a y.c om

- @ s d h op sh i g h w ay

Join Us For HAPPY HOUR

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

Invoice #1 + Delivery #1 + Ta p p e d B e e r # 1 = We l c o m e P u re P roj e c t Bre w i n g & B a d l a n d s R y e Pale Ale. Cheers.

Y O U R U P L O A DS! O U R F A VO RI T E # S DB EER T H E N EXT I S S U E O F WEST

- @ t h eb r ewp r oj ec t

www.tomhamslighthouse.com | 619-291-9110

O N I N S T A GRA M , A N D DON’T F O RGET T O U S E # SDBEER IN

P H O T O S WI L L A P P EAR IN

By: Rocky Powell

Visit our sister restaurant Bali Hai Restaurant

F O L L O W @WE STCO AS TERS D

C O A S T ER S A N D IEGO.


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

2. RESIDENT BREWING CO. 411 C St. | 619.717.6622 www.ResidentBrewing.com

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 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

1. BACCHUS WINE BAR & MARKET 647 G Street | 619.236.0005 www.BacchusWineMarket.com

9. KNOTTY BARREL 844 Market St. | 619.269.7156 www.KnottyBarrel.com 10. NEIGHBORHOOD 777 G St. | 619.446.0002 www.NeighborhoodSD.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

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

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

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

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

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

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

406 University Ave. | 619.458.9198 www.TheBuffaloPub.com 3933 30th St. | 619.291.1759 www.CaffeCalabria.com

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

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BOTTLE SHOPS

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

5. CIRCA

BREWERIES

1 3

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

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

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

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

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

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

3. IRON FIST TASTING ROOM 1985 National Ave.

www.EncontroNorthPark.com

11. ENCONTRO 3001 University Ave. | 619.291.1220

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

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

BEER BARS + RESTAURANTS

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

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

www.DiMilles.com

B| UPTOWN

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

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

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

BOTTLE SHOPS

8. IRONSIDE FISH & OYSTER BAR 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com

1

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

23. UNION KITCHEN & TAP GASLAMP 333 5th Ave. | 619.795.9463 www.GaslampUnion.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

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

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!

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

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

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

1. BEST DAMN HOME BREW

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

6. COIN OP GAME ROOM 3926 30th St. | 619.255.8523 www.CoinOpSD.com

HOME BREW SUPPLY

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

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

2121 Adams Ave. | 619.296.9152 www.CircaSD.com

HO

A| DOWNTOWN

MARKET ST


2. BOTTLECRAFT 3007 University Ave. www.BottleCraftBeer.com 3. BOULEVARD LIQUOR 4245 El Cajon Blvd. | 619.281.0551 4. CLEM’S BOTTLE HOUSE 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. 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 1. BARN BREWERY 2850 El Cajon Blvd. | 619.955.8228 www.TheBarnBrew.com 2. FALL BREWING CO. 4542 30th St. | 619.501.0903 www.FallBrewing.com 3. MIKE HESS BREWING (NORTH PARK)

3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 4. POOR HOUSE BREWING COMPANY 4494 30th St. www.PoorHouseBrew.com 5. THORN ST. BREWERY 3176 Thorn St. www.ThornStreetBrew.com

HOME BREW SUPPLY 1. THE HOMEBREWER 2 911 El Cajon Blvd . | 619. 450. 6165 w ww.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 58.210.3444 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 1480 N Torrey Pin es Rd . 8 58.777.6645 w ww.LodgeTor re yPin e s. com 8. THE SHORES RESTAURANT 8 110 Cam ino De l O ro | 858. 456. 0600 w ww.TheShoresRe st au ran t . com

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

3787 Ingraham St. | 858.274.3087 www.CrestPacificBeach.com

1956 Bacon St. | 619.224.4700 www.PizzaPort.com

2245 Fenton Pkwy. 101 | 619.640.1072 www.MissionValley.Oggis.com

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

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

3. SAN DIEGO BREWING COMPANY 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com

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

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

E| POINT LOMA/ OCEAN BEACH

OTHER

BEER BARS + RESTAURANTS

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

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

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

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

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

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

D| MISSION BEACH/PACIFIC BEACH BEER BARS + RESTAURANTS 1. BARE BACK GRILL 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. BARREL REPUBLIC 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com 3. COASTER SALOON 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. CRUSHED 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com 5. DRAFT 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. FIREFLY 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. IRON PIG 1520 Garnet Ave. | 858.412.4299 www.IronPigAleHouse.com 8. LATITUDE 32 PUB 5019 Cass St. | 858.273.0501 www.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

BOTTLE SHOPS

BREW PUBS

2. CREST LIQUOR

1. CHIP’S LIQUOR 1926 Garnet Ave. | 858.273.1536

4. NEWPORT PIZZA AND ALE HOUSE 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB KABOB 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB NOODLE HOUSE 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB NOODLE HOUSE BAR 1502 4993 Niagara Ave. | 619.255.9858 www.OBNoodleHouse.com 8. OGGI’S PIZZA AND BREWING CO. 2562 Laning Rd. | 619.876.5000 www.LibertyStation.Oggis.com 9. PHILS BBQ 3750 Sports Arena Blvd. 619.226.6333 www.PhilsBBQ.net 10. RAGLAN PUBLIC HOUSE 1851 Bacon St. | 619.794.2304 11. RESTAURANT @ THE PEARL HOTEL 1410 Rosecrans St. | 619.226.6100 www.ThePearlSD.com 12. 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

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

OTHER

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

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

2. BITTER BROTHERS 4170 Morena Blvd. | 619.961.6690 www.BitterBrothers.com

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

BOTTLE SHOPS

BREW PUBS

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

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

BREWERIES

BREW PUBS 1. GORDON BIERSCH 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. OGGI’S PIZZA AND BREWING CO.

3. WOODY’S BURGERS 7070 Miramar Rd. | 858.695.9986 www.Bangin-Burgers.com

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

BREW PUBS 1. CALLAHAN’S PUB & BREWERY 8111 Mira Mesa Blvd. | 858.578.7892 www.CallahansPub.com


12. PACIFIC BREWING COMPANY 8680 Miralani Dr. | 303.819.7086 www. PacificBrewingCo.com 13. PURE BREWING 9030 Kenamar Dr. #308 | 858.252.6143 www.PureBrewing.org

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

BEER BARS + RESTAURANTS

FS

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7

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PACIFIC BEACH

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

IF

E ST 3 UOIS URQ 16T 19 8

C

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

S

16. SAINT ARCHER BREWING CO. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com

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

IFF

15. ROUGH DRAFT BREWING CO. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com

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

5. BALLAST POINT BREWING AND SPIRITS 10051 Old Grove Rd.

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

CL

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

3. DANI P’S CORK & TAP 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com

1. LEGACY BREWING TAP ROOM 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 2. MALAHAT SPIRITS 8706 Production Ave. | 858.999.2326 www.MalahatSpirits.com

14. RECKLESS BREWING COMPANY 9040 Carroll Way #8 | 858.876.7557 www.RecklessBrewing.com

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

OTHER

ET

3. ALESMITH BREWING COMPANY 9990 AleSmith Ct. | 858.549.9888 www.AleSmith.com

2. BOARD & BREW 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com

CH

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

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

IN

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

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

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

NS

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

HOME BREW SUPPLY

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

SU

BREWERIES

www.NewEnglishBrewing.com

CA TA L

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

BL VD

858.695.2739 www.BallastPoint.com

2. KARL STRAUSS BREWING CO. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com

2 5

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

5. HOOLEYS IRISH PUB 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com

BISTRO & GARDENS 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com

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

6. MAIN TAP TAVERN 518 E Main St. | 619.749.6333 www.MainTapTavern.com

10. THE COMPASS 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

7. OGGI’S PIZZA AND BREWING CO. 9828 Mission Gorge Rd. 619.449.6441 www.Santee.Oggis.com

9. SUBLIME ALE HOUSE 1020 W San Marcos Blvd. 760.510.9220 www.SublimeAleHouse.com

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

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

3. PIZZA PORT CARLSBAD 571 Carlsbad Village Dr. 760.720.7007 | www.PizzaPort.com

1. URBN ST. BREWING 110 S Magnolia Ave. | 619.328.6922 www.URBNStBrewing.com

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

BREWERIES

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. DIVISION 23 BREWING 7408 Trade St. | 858.752.1924 www.Division23Brewing.com 4. LEGACY BREWING COMPANY 363 Airport Rd. | 760.705.3221 www.LegacyBrewingCo.com 5. OCEANSIDE ALE WORKS 1800 Ord Way | 760.310.9567 www.OceansideAleWorks.com 6. ON-THE-TRACKS BREWERY 5674 El Camino Real Ste G www.OTTBrew.com

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

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

I| EAST COUNTY BEER BARS + RESTAURANTS 1. BOLL WEEVIL 53 9621 Mission Gorge Rd. 619.334.5353 | www.BollWeevil53.com 2. CRAFT KITCHEN 4253 Palm Ave. | 619.461.4857 www.LaMesaCraftKitchen.com 3. DOWNTOWN CAFE 182 E Main St. | 619.440.5687 www.DowntownCafe-EC.com 4. EASTBOUND BAR & GRILL 10053 Maine Ave. | 619.334.2566 Find us on Facebook!

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. CHURCHILL’S PUB AND GRILLE 887 W San Marcos Blvd. 760.471.8773 www.ChurchillsPub.us 2. FIREHOUSE QUE AND BREW 1019 S. Main Ave. | 760.645.3729 3. INLAND TAVERN 1001 W San Marcos Blvd. | 760.744.8782 www.InlandTavern.com 4. MIKE’S BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 5. NORTH COUNTY WINE COMPANY 1099 W. San Marcos Blvd. 760.653.9032 www.NorthCountyWineCompany.com 6. PHILS BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 7. SLATER’S 50/50 110 Knoll Rd. | 750.759.2900 www.Slaters5050.com 8. STONE BREWING WORLD

10. THE BELLOWS 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com

BOTTLE SHOPS 1. HOLIDAY WINE CELLAR 302 W Mission Ave. | 760.745.1200 www.HolidayWineCellar.com 2. LA VISTA LIQUOR 993 S. Santa Fe Ave. | 760.758.8900 3. VISTA WINE & SPIRITS 755 Shadowridge Dr. | 760.727.2017

BREW PUBS 1. BACK STREET BREWERY LAMPPOST PIZZA 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. 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

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 204 Main St. | 760.599.4225 www.MotherEarthBrewCo.com 3. SMOKIN BEAVER 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com

OTHER 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

3. MACHETE BEER HOUSE 2325 Highland Ave. www.facebook.com/MacheteBeerHouse 4. MANHATTAN BAR 400 Broadway | 619.422.6641 www.Manhattan91910.com 5. OGGI’S PIZZA AND BREWING CO. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 6. THE CANYON SPORTS PUB & GRILL 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com

BOTTLE SHOPS 1. BRANDY WINE LIQUOR 1655 Brandywine Ave. 619.421.1970 2. KEG N BOTTLE 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 3. SOUTH BAY LIQUOR 1355 Broadway | 619.422.1787 4. SPROUTS MARKET 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com

BREWERIES 1. 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

BEER BARS + RESTAURANTS

4. PICCADILLY MARKETPLACE 14149 Twin Peaks Rd. | 858.748.2855 5. PW MART 12906 Pomerado Rd. 858.748.7693 6. EXPRESS LIQUOR & MARKET 14168 Poway Rd. | 858.486.5552

BREW PUBS 1. CORK & CRAFT / ABNORMAL 16990 Via Tazon | 858.618.2463 www.TheCorkandCraft.com

3. OGGI’S PIZZA AND BREWING CO. 10155 Rancho Carmel Dr. 858.592.7883 | www.CMR.Oggis.com

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

OTHER

17. VALLEY CENTER BREWERY 28960 Lilac Rd.

2. LA BELLA PIZZA 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com

3. DON’S LIQUOR 13337 Poway Rd. | 858.748.7500

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

16. TOOLBOX BREWING 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com

1. CORONADO IMPERIAL BEACH 875 Seacoast Dr. | 619.423.4900 www.CoronadoBrewingCompany.com

M| COLLEGE/LA MESA

2. KARL STRAUSS BREWING CO. 10448 Reserve Dr. | 858.376.2739 www.KarlStrauss.com

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

BEER BARS + RESTAURANTS

2. DISTILLER’S OUTLET 12329 Poway Rd. | 858.748.4617 www.DistillersOutlet.com

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

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

L | S O U T H B AY

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

1. CHEBA HUT 6364 El Cajon Blvd. | 619.269.1111 www.ChebaHut.com 2. HOFFER’S CIGAR BAR 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 3. HOOLEYS IRISH PUB 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 4. JUNK HOUSE GASTRO-PUB 5351 Adobe Falls Rd. 619.269.9363 www.JunkHouseSD.com 5. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 6. TERRA AMERICAN BISTRO 7091 El Cajon Blvd. | 619.293.7088 www.TerraSD.com 7. 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 1. KEG N BOTTLE 6060 El Cajon Blvd. | 619.265.0482 www. KegNBottle.com


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2. KEG N BOTTLE 1827 Lemon Grove Ave. 619.463.7172 www.KegNBottle.com 3. KNB WINE CELLARS 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 4. PALM SPRINGS LIQUOR 4301 Palm Ave. | 619.698.6887 Find us on Facebook!

www.LeroysLuckyLounge.com

BREW PUBS

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

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

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

BREWERIES

BOTTLE SHOPS

BREWERIES

1. PARK PLACE LIQUOR 1000 Park Place | 619.435.0116

1. BOLT BREWERY 8179 Center St. | 619.303.7837 www.BoltBrewery.com

BREW PUBS

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

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

WANT TO ADD YOUR LOCATION? EMAIL: DIRECTORY@WESTCOASTERSD.COM

P| MISSION HILLS/HILLCREST BEER BARS + RESTAURANTS

BEER BARS + RESTAURANTS 1. BIER GARDEN 641 S. Coast Hwy. | 760.632.2437 2. DEL MAR RENDEZVOUS 858.755.2669 www.DelMarRendezvous.com 3. ENCINITAS ALE HOUSE 1044 S Coast Hwy 101 760.943.7180 www.EncinitasAleHouse.com 4. LUMBERYARD TAVERN & GRILL 967 S Coast Hwy 101 | 760.479.1657 www.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

1. BROOKLYN GIRL EATERY 4033 Goldfinch St. | 619.296.4600 www.BrooklynGirlEatery.com 2. JAKES ON 6TH 3755 6th Ave. | 619.692.9463 www.JakesOn6thWineBar.com 3. LOCAL HABIT 3827 5th Ave. | 619.795.4470 www.MyLocalHabit.com 4. 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

13. THE REGAL SEAGULL 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.com

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

14. UNION KITCHEN & TAP 1108 S Coast Hwy. 101 760.230.2337 www.LocalUnion101.com

Q| ALPINE

BOTTLE SHOPS 1. FARR BETTER SPIRITS 398 N. El Camino Real | 760.753.7137 2. ROYAL LIQUOR 1496 N Coast Hwy. 101 760.753.4534

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

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

BEER BARS + RESTAURANTS 1. ALPINE BEER CO. PUB 1347 Tavern Rd. | 619.445.2337

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

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

R| RAMONA BREWERIES 1. CHUCKALEK INDEPENDENT

O| CORONADO

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

BEER BARS + RESTAURANTS

S| JULIAN

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

www.Bullets2Bandages.org

15% of profits to vet charities


Check out our Instagram! @VistaWineSpirits


Back to our Roots. This adventure has been two decades in the making, started humbly by a couple home brewers in a small shop in San Diego. To celebrate our 20th Anniversary, we are introducing the Original Gravity Home Brew Competition to honor how it all began. For contest rules and deadlines, visit ballastpoint.com/OG20.

Open to US residents only. Must be 21 or older to enter. Visit ballastpoint.com/OG20 for contest entry fee and complete rules. Brew responsibly.

#ballastpointOG20

Profile for Advanced Web Offset

West Coaster - March 2016  

West Coaster - March 2016