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MARCH 2015 | SERVING AMERICA’S FINEST BEER COUNTY | SAN DIEGO

Brewbies 2015

NEW DATA SHOWS SD CRAFT BEER ECONOMIC IMPACT TOTALED $ 600 MILLION IN 2014 READ MORE FROM NUSIPR STARTING ON PAGE 19

ENJOY #SDBEER & ENGAGE SOCIALLY @WESTCOASTERSD


NOTE FROM WC

Thanks to WC readers for helping us create this list of beer events happening in March.

March 6 March 6 March 6 & 7 March 6, 7 & 8 March 7 March 7 March 7 March 8 March 8 March 8 March 10 - 32 March 11 March 12 March 14 March 14 March 15 March 15 March 15 March 17 March 17 March 17 March 17 March 17 March 17 March 20 March 20 March 20 March 21 March 21 March 21 March 21 March 25 March 26 March 27 March 28 March 28 March 28 March 28 March 28 March 31

Firestone Tap Attack @ KnB Wine Cellars Reader on Tap Music Concert / Beer Tasting (feat. Burning of Rome) @ Observatory North Park Stumblefoot Brewing Co. 3rd Anniversary Celebration / Sour Lover Saturday Craft Beerd 2nd Anniversary Celebration @ Fall Brewing (3/6), @ Best Coast Beer Fest (3/7) and Societe (3/8) Churchill’s Pub and Grille 6th Annual Renaissance Fest Latitude 33 Brewing 3rd Anniversary Best Coast Beer Fest @ Embarcadero Marina Park South Game On! Beer Dinner @ The Patio on Lamont Taco Beer Pairing with Insurgente @ City Tacos Brewster’s Brunch @ URBN St. Supporting International Women’s Collaboration Brew Day 32 North Brewing 5-Course Beer Pairing Dinner @ Tom Ham’s Lighthouse Lost Abbey / Port Brewing Tap Takeover @ Regent’s Pizzeria Baron’s Backroom Beer & Food tasting @ Baron’s Market Point Loma Best Damn Beer Shop Night of the Barrels IV @ Downtown Johnny Brown’s 2nd Saturday w/ LA Breweries @ Hamilton’s Tavern Cellarmaker Beer Brunch @ Toronado Soundbite 8.0 Beer, Food & Music Pairing @ Pizza Port Ocean Beach El Cajon Craft Beer Invitational @ Main Parking Lot (El Cajon) St. Patrick’s Day w/ House Corned Beef & Locally Brewed Irish Style Drafts @ Ritual Kitchen Holiday Wine Cellar 50th(!) Anniversary Celebration Chicks for Beer (Brewery TBA) @ The High Dive Master Pairings: Black & Bleu @ Stone Brewing Escondido St. Patty’s Day (Green Beer) @ White Labs Blackout Kickoff Event @ La Bella Pizza Bankers Hill Art & Craft Beer Festival @ The Abbey The “Smokehouse Kings” of Carnitas’ Green Flash & Alpine Tap Takeover @ Tap That Taproom Snack Shack beat out Toronado and Fiesta de Fist @ Iron Fist Small Bar at Fall Brewing’s Chicken Stone IPA Madness Tap Takeover @ KnB Wine Cellars Wing Battle on Friday, January 13; Birdies and Beer Disc Golf Tournament @ Sun Valley Disc Golf Course Photos by Tim Stahl Beer for Breakfast with Bagby Beer Co. @ Small Bar Local Brews, Local Grooves @ House of Blues San Diego URBN Street 5-Course Beer Pairing Dinner @ Tom Ham’s Lighthouse Lost Abbey Beer Dinner @ Waypoint Public Lupulin Against Lupus (Beer to the Rescue fundraiser) @ Aztec Brewing Co. Stone Homebrew Competition and AHA Rally @ Stone Brewing Liberty Station CityBeat Beer Club Birthday Bash @ SILO/Maker’s Corner Bagby Fest Grand Opening Party @ Bagby Beer Stone 51-Tap Takeover @ URGE Gastropub Bikes & Beers 22-mile ride (bikesandbeers.org) Chef Celebration Dinner Series Kickoff @ Pamplemousse Grille


WRITERS

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

West Coaster, THE WEBSITE Web Manager Web Editor Web Master

MIKE SHESS RYAN LAMB JOSH EVERETT

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

INTO THE BREW

THE CARBOY CHRONICLES

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

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

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

© 2014 West Coaster Publishing Co. All rights reserved.

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

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

TABLE OF CONTENTS 10-12

14-15

Brews in the The Carboy News Chronicles

19-23

25

26

28-30

SD Beer Economic Impact

Brewbies Beer to the Into the Photo Recap Rescue Brew Photo Recap

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36-38

The Doctor’s Plates & Office Pints

ON THE COVER: The scene at Brewbies 2015 on Valentine’s Day at Bagby Beer, Oceanside. More than $45,000 was raised to support breast cancer awareness through Keep A Breast. Photo by Tim Stahl

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#sdbeer Instagram Picks

Directories & Coming Next Maps Month...


College Area Lemon grove National City Clairemont

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Santa Barbara Del Cerro Sorrento Valley Rancho San Diego

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Brews

IN THE N E W S PHOTOS BY MIKE SHESS

Alpine’s Shawn McIlhenney plugging away at another brew day.

10 | March 2015


NEW BEER SPOTS Lots of new locations came up on our radar for February. Here’s a rundown of new places we’ve found and added into our directory: East County Downtown Barrio Logan Oceanside National City Chula Vista Bay Park Old Town North Park

Downtown Cafe in El Cajon (beer bar/restaurant) Stella Public House (beer bar/restaurant) and Half Door Brewing Co. (brewpub) Border X Brewing Co. (tasting room) Flying Pig Pub (beer bar/restaurant) Machete Beer House (beer bar) Manhattan Lounge (beer bar) Sidecar (beer bar) Home & Away (beer bar/restaurant) Home Brewing Co. (brewery)

Lots of new locations are in planning, also. Announced in February: Little Italy Miramar Del Mar Encinitas

Bolt Brewing (tasting room/restaurant) Mikkeller (brewery) Vigilante Brewery (brewery) URBN Encinitas (restaurant/beer bar)

In addition, South Park Brewing Co., Full Body Brewing Co., and Prodigy Brewing could all possibly open in the month of March.

FIRE AT PACIFIC BEACH ALE HOUSE On Monday, February 16th a grease fire broke out in the kitchen of PB Ale House. The staff tried to battle the blaze, but quickly evacuated the 120 patrons inside when the flames grew out of proportion. Firefighters were quick to respond - the beachside brewpub is located across the street from the local fire station. Thankfully, there were no injuries but there was expensive damage to the brewing equipment. At time of press there was no word on when the brewpub will reopen.

MIKKELLER MIRAMAR Hot on the heels of the recent collaboration with AleSmith, Danish brewery Mikkeller announced plans to set up shop in San Diego. In an interview with West Coaster, owner Mikkel Bjergsø spoke highly of AleSmith - citing the brewery as one of his primary inspirations to get deeper into brewing. When AleSmith moves into their new location, Mikkeller will take over the current AleSmith brewery. In an article for All About Beer magazine, Brandon Hernández reported that AleSmith will maintain a stake in Mikkeller Miramar. Opening is set for June 2015.

Newly-opened Machete Beer House in the South Bay

EVENT HIGHLIGHT: SECOND SATURDAY The big monthly event at Hamilton’s will this month feature a “mini LA Brewery Showcase” complete with dueling casks of El Segundo’s Kaupau IPA and Golden Road’s Wolf Among Weeds. The draught beer list also looks interesting for those looking to try more beer from our northern neighbors:

+ DRAUGHT + Eagle Rock Solidarity black mild (nitro) Nitro Lil Fred Manifesto witbier Revolution XPA Populist IPA Unionist Belgian Pale Ginger Saison El Segundo Kapau! IPA Hop Tanker DIPA Milk Stout (not named yet) Citra Pale White Dog IPA or Mayberry IPA Station No. 1 Red Golden Road 2020 Red IPA 329 Lager Berlinner Weisse Bourbon Hudson Porter Point the Way session IPA Wolf Among weed s Macleod The Session Gap Ordinary Bitter The Little Spree Yorkshire Pale The King’s Taxes 60 Schilling Barclay Perkins 1941 Stout Highland Park TBD

+ FOOD + Beer braised lamb shepherd’s pie, corned beef and caramelized cabbage flatbread, roasted broccoli with parmesan and pine nuts, dark chocolate stout cake salted caramel sauce

WestCoasterSD.com | 11


CHEF CELEBRATION 20TH ANNIVERSARY Over the past 19 years San Diego’s Chef Celebration has raised over $150,000 in scholarship money and has helped over 100 chefs further their careers, many of which become staples within SD’s culinary community including Hanis Cavin (Carnitas Snack Shack), Victor Jimenez (Cowboy Star), Denise Roa (Art Institute) and Lhasa Landry (Lion’s Share). Starting and March and going throughout April, dinners will be held at various locations around town to raise more money this year. Details on exact timing and pricing for each dinner are still in the works, but typically a five-course menu is prepared with one chef assigned to each course, with beer and wine available for an additional fee.

+ TUESDAY, MARCH 31 @ PAMPLEMOUSSE GRILLE + Jeffrey Strauss Pamplemousse Grille Bernard Guillas The Marine Room

Sara Polczynski The Blind Burro Hanis Cavin Carnitas’ Snack Shack Sam The Cooking Guy

+ TUESDAY, APRIL 21 @ LA VALENCIA HOTEL + James Montejano La Valencia Hotel Jerry Warner Café Japengo

Jeff Jackson The Lodge at Torrey Pines

+ TUESDAY, APRIL 14 @ TOM HAM’S LIGHTHOUSE +

Tommy DiMella Del Mar Country Club

Lance Repp Tom Ham’s Lighthouse

David Abella West Steak and Seafood

Stephane Voitzwinkler Bertrand at Mister A’s

Chad White Común Kitchen & Tavern

Tina Luu The International Culinary Schools at The Art Institutes

+ TUESDAY, APRIL 7 @ TERRA AMERICAN BISTRO + Jeff Rossman Terra American Bistro Matt Gordon Urban Solace, Solace & the Moonlight Lounge, Sea & Smoke

12 | March 2015

Amanda Baumgarten Waypoint Public Jason McLeod Ironside Fish & Oyster, Soda & Swine Joe Magnanelli Urban Kitchen Group: CUCINA urbana, CUCINA enoteca

Brian Brown Cardiff Seaside Market

+ TUESDAY, APRIL 28 @ TIDAL + Amy DiBiase Tidal Tim Kolanko Blue Bridge Hospitality: Stake Chophouse & Bar, Leroy’s Kitchen + Lounge

Andrew Bachelier CUCINA Enoteca Karrie Hills The Red Door Restaurant & Wine Bar Matt Richman Table 926

CLOSING EVENT: Sunday, May 3 @ Stone Brewing World Bistro & Gardens – Liberty Station 13 Beer + 13 Chefs | Noon to 3pm | $49 per person Attendees will enjoy 13 small-bite courses created by a number of local chefs from outstanding eateries, and each course will be paired with one of San Diego’s best craft brews.


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THE CARBOY CHRONICLES

PACK AGING UP BEER GE T TING THE RIGHT LEVEL OF CO2 BY RYAN RESCHAN

A

s I mentioned in my article last month, it’s competition season in San Diego. Whether you bottle or keg your beer, almost every competition requires that you submit your beer in 10 to 14 ounce brown or green bottles. Sometimes it depends on the size of the competition, but typically two bottles are required for each entry. A competitions like Stone’s AHA Rally is one of the rare occasions where entries are only allowed in kegs because attendees get to drink the beers and vote on their top choices to send to the judges. Since I have the enough 5 gallon kegs, I will keg up everything but my sour beers. Whether I force carbonate with CO2 or prime the keg with sugar for keg and/or bottle conditioning will depend on the style of beer. Since it’s how most of us started out, we’ll look at bottle conditioning first. When bottling for competition, you’ll need clean, label and glue free bottles for packaging. If you’re not willing to spend the time to cleanly remove labels from commercial beer bottles, now is a great time buy a new set of 12 ounce brown bottles. The bottles will only need to be rinsed with water and then sanitized. When re-using bottles, always make sure they are clean before sanitizing. You may need to use a bottle brush to clean out dried beer or yeast. If you can’t get the bottle spotless, discard the bottle to the recycling bin. Cleanliness and sanitation is critical when bottling up beer you’re worked hard to create you don’t want the process of bottling to ruin a great batch. Another way to ruin a bottle conditioned beer is to screw up the carbonation levels. Thankfully they are calculators on the internet to help you reach your target carbonation level for the style of beer being bottled. The amount of CO2 in beer is typically referred to in terms of “volumes”. Volumes of CO2 are defined as the volume CO2 gas would occupy at atmospheric pressure at 0˚ C if it were removed from the beer. Temperature and volume of beer along with C02 pressure will all affect the targeted volumes value. Modern brewing software will usually have a carbonation

14 | March 2015

tool for calculating the amount (in weight) of priming sugar you’ll need to add to your beer to create the desired volumes in the bottle. Websites like Brewer’s Friend also have beer priming calculators handy for those of you without brewing software. Just enter in the amount of beer to be packaged, the volumes of C02 you desire, and the temperature of the beer at packaging. This will calculate the volumes of CO2 that is already in the beer and the amount of sugar that needs to be mixed into the beer prior to bottling. Guidelines for carbonation levels for particular styles are available on the internet and in most brewing software programs. The guidelines will get you going in the right direction but figuring out where in the range to shoot for can be helped by referencing the BJCP style guidelines for that particular style. Generally speaking, English ales will have low carbonation, American ales and lagers will have medium carbonation, and German and Belgian ales and lagers will have high carbonation. Not all sugars are the same as well. Pay attention to whether you are adding in sucrose or a type of glucose as the fermentability of each will be different. The carbonation guide on BYO.com lists the differences between three different sugar types. Hopefully all this will give you a better understanding of how you can dial in your carbonation level for competition. Carbonating beer in a keg is much easier and flexible. Keg conditioning is possible with the addition of sugar. The keg will be used in place of a bottling bucket. Rack the beer into the keg and add the correct sugar amount. At this point you can bottle from the keg using a bottling wand and picnic tap combination or a “beer gun”. Moving beer out of the keg only requires a few psi of pressure of CO2 and a CO2 blanket on top of the beer won’t hurt either. When using a bottling wand with a picnic tap, make sure the wand is snug in the tap spout to minimize oxygen pickup. While this option is the cheapest route to bottling from the keg, it’s really only good for when you are bottle conditioning. A beer


gun using CO2 is a more expensive piece of equipment but it’s flexible for bottling either primed or force carbonated beer. Force carbonating beer in a keg can be done slowly or quickly. How patient you are or how quickly you need to have the beer ready will be a factor on how you go about getting CO2 into your beer. Temperature, volume, and altitude are all factors in carbonating your beer. The Draught Quality website (draughtquality.org) has a handy chart showing the solubility of CO2 in beer via pressure-temperature relationships. As temperature decreases, you need less gauge pressure (psi) to get to the desired volumes of CO2 in the beer. Brewer’s Friend (http:// www.brewersfriend.com/keg-carbonation-calculator/) has handy calculator requiring you to enter the temperature of the beer and the desired volumes. The result is the amount of psi you need set your regulator gauge to in order to carbonate the beer after a week of time. If you are short on time or just don’t want to wait a week for the beer to carbonate, the shake method will get your beer carbonated in a hurry. For this method, you’ll want to crank up your regulator to 30 to 40 psi and roll around the keg on the ground. Doing this will force the CO2 into the beer at a much quicker rate than letting the keg sit still at a lower psi. Let the keg sit overnight at this high pressure and then bleed the CO2 out through the release pin before connecting your beer line. Set the regulator to your serving psi. Some brewers worry about beating up the beer with this method but your mileage may vary. As always with packaging up beer, oxygen is the enemy. Minimize oxygen pickup by flushing out fermenters and kegs with CO2 to prevent oxidation and cause staling. An advantage to bottle or keg conditioning is that the yeast should take up any extra oxygen as they become active again with the addition of priming sugar. Often times with high gravity beers, the yeast gets beat up so you might want to consider pitching some fresh, active yeast into your beer before bottling. Ideally you’ll want to use the same yeast strain or at least a strain that will not further attenuate your beer beyond your final gravity which can lead to over carbonation or exploding bottles. You will likely have to make some adjustments along the way and figure out what works for you but hopefully dialing in the right carbonation level will help you produce more consistent CO2 levels. Doing so will help out your scores, particularly with the mouthfeel and flavor of the beer. The carbonic acid character from CO2 could be the difference between medaling or not when the competition is close. ■

Tom Ham’s Lighthouse presents:

DINNERs "32 Craft Beers on Tap Daily"

32 North Brewing Co. Homebrewer Brian Trout pouring some of his kegged beer

March 10th 6-9pm { 5 Course Beer Pairing Dinner }

Urban St. Brewing March 25th 6-9pm { 5 Course Beer Pairing Dinner }

www.tomhamslighthouse.com | 619-291-9110


8

YEAR ROUND DRAFTS

2

NITRO TAPS

2

CASK ALES ALWAYS ON TAP BARREL AGED

Tuesday 3/17

St. Patrick’s Day House Corned Beef & Locally Brewed Irish Style Drafts

Sunday 3/29 Big Decisions playing live Bluegrass 6-8pm

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SPECIALTY BEERS CASK CONDITIONED ALWAYS AVAILABLE

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

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COVER STORY

MEASURING THE RISE OF SAN DIEGO CRAFTBEER, 2011-2014 BY VINCE VASQUEZ

B

y all accounts, San Diego’s craft brewing industry has undergone a rapid expansion over the last few years. As craft breweries take a growing share of beer market sales, San Diego brewpubs and breweries have noticeably increased production, creating jobs and new tasting rooms throughout the region. To what degree has this growth had an impact on San Diego’s economy, and how will it shape San Diego in the future? While San Diego has attracted wide public interest and industry acclaim for its craft beer, little was previously known about its impact on the economy. To further study this issue, the National University System Institute for Policy Research (NUSIPR) began evaluating industry labor data and the economic dynamics of craft beer in 2011. Since that time, we have developed industry surveys, collected business records, and authored five reports on various aspects of local craft brewing. Using survey data and business records from late 2014, NUSIPR has now updated its first analysis of the industry’s impact on San Diego County, which was released in 2013. I am pleased to share with you our key observations, with additional analysis and information that are exclusive to West Coaster.

WestCoasterSD.com | 19


1 Craft brewing’s economic impact has grown substantially. The industry’s economic value to the region has doubled in the last three years, from an estimated $300 million ($299.5) in 2011 to $600 million ($599.4) in 2014. To put these figures into context, $600 million surpasses the estimated economic impact of Super Bowl XLIX to the Arizona state economy ($500 million). What exactly is an “economic impact,” you may be asking? Well, it counts the direct spending by breweries and brewpubs (and their employees) on goods and services in a geographic region, as well as the “multiplier effect” that is created when industry dollars are recirculated in the local economy, indirectly supporting more jobs and additional business activities. We use a specialized software program that calculates the economic effects within a region using economic models, proprietary algorithms and data we supply, sourced from public business records and survey responses from breweries and brewpubs.

20 | March 2015


Matt Akin (Benchmark) & Cosimo Sorrentino (Monkey Paw)

2 Industry job growth has soared. San Diego breweries and brewpubs directly created 3,752 jobs in 2014, and overall created or sustained 6,203 jobs that year, an overall 122% increase since 2011, when the industry directly employed 1,630 workers and created or sustained 2,796 jobs. Year-to-year growth has mostly been driven by the expansion efforts of larger breweries. We have all indications that the craft brewers are contributing to a vibrant, healthy economic climate in San Diego. The jobs being created are good jobs with competitive wages; as NUSIPR has previously reported, regional brewery wages ($38,598 average) are among the highest in the nation. In addition, fewer than 20% of industry jobs require a Bachelor’s or advanced degree, a plus for many workers who are seeking entry-level work and promising careers. As a relatively business-friendly region, entrepreneurship is a realistic option for many aspiring master brewers and brewery owners in San Diego, further expanding the talent pool and potential earnings of workers.

WestCoasterSD.com | 21


3 The number of breweries and brewpubs has more than doubled. At the end of 2014, there were 97 breweries and brewpubs in San Diego County, a 165% increase from 2011’s tally (37). Growth is driven both by new enterprises as well as additional expansions of established breweries and brewpubs. Breweries are now opening at a pace of once a month. As San Diego approaches the opening of its 100th brewery, talk of a “beer bubble” persists. NUSIPR takes the opposite view. The demographic undercurrent that is propelling craft beer demand (Millenials) will only trend more favorably for the industry in the foreseeable future; Millenials have only recently emerged in significant numbers in the workforce, and their purchasing power (and strong preference for craft beer) will increase over time. We also project that San Diego’s craft brewing industry will draw increasing interest from outside brewers, who will open expansions in the region to participate in our dynamic industry and capture some of our talented workforce. This is not unlike what occurs in our local life sciences industry, with national and international biotech firms opening satellite labs and offices here to hire skilled local professionals and to engage in our world-acclaimed biotech cluster.

22 | March 2015


4 Total annual industry sales have reached more than $847 million. This figure reflects more than a $90 million increase from 2013 ($752 million) and a $160 million increase since 2011 ($681 million). This figure includes revenue from beer sales, food, merchandise, and all other products and services offered by local breweries and brewpubs. In fact, $847 million is a conservative figure; with additional data supplied by brewery and brewpub owners, we suspect the true industry sales total is closer to $900 million. With greater distribution and more market share from macro-brewers, we suspect regional sales can top $1 billion soon. San Diego’s craft breweries have made significant inroads in the marketplace, and that’s good for the regional economy. A talented industry workforce, and an established reputation for producing excellent beer, place San Diego in a unique position to capture a greater share of craft beer sales for the remainder of the decade. Whether you’re a craft beer enthusiast, a civic leader, or a brewery worker, it’s important to note that the craft beer industry is directly impacted by policy choices facing San Diego today, many which wouldn’t seem at first glance to be at issue. Topics such as economic planning, workforce development, redevelopment, community character and land use all demand the voice and perspective of craft brewers and their consumers. As San Diego looks now to plan for its regional future, craft brewing should be prominently included as part of it. Vince Vasquez is the Senior Policy Analyst at the National University System Institute for Policy Research, an economic think-tank based in San Diego.


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Rotating Craft Beer Taps $10 featured pitchers Full kitchen Bottled beer (for on premise consumption)

Show this ad and get your first pint of any beer for $3! Show your Jimbo’s receipt at Balboa’s (or vice versa) and get a free gift! Check out our taps on


#checkyourselfie Keep A Breast Fest @ Bagby Beer Raises 45K+

The 6th Annual Brewbies Fest benefiting The Keep A Breast Foundation again generated huge funds for breast cancer awareness. PHOTOS BY TIM STAHL

WestCoasterSD.com | 25


BEER TO THE RESCUE lupus-fighting campaign kicks off at benchmark

PHOTOS BY TIM STAHL

UPCOMING EVENTS (as of press time): 3/21: Lupulin Against Lupus Collaboration Barley Forge Brewing Co. (Costa Mesa, California) 3/27: Lupulin Against Lupus Collaboration Aztec Brewery (Vista, California) 4/TBD: Imperial Milk Stout with Chocolate, Orange and Cascabel Chilies Ballast Point (Little Italy, California) 5/01: Orange-Infused Gose Coronado Brewing Knoxville (Bay Park, California) 5/16: Astral Scottish Export Ale Intergalactic Brewing Company (Miramar, California)

26 | March 2015


LO ST AB B EY BEER DINNER TH U R S DAY MAR C H 26 JOIN US FOR DINNER AND EXPERIENCE AN AMAZING NIGHT OF PERFECTLY PAIRED FOOD AND BEER. SPEND AN EVENING WITH THE LOST ABBEY’S TOMME ARTHUR AND WAYPOINT PUBLIC’S CHEF AMANDA BAUMGARTEN. Email events@waypointpublic.com to save your spot at the dinner table.


INTO THE BREW

BY SAM TIERNEY

O

bserving the Willamette Valley from the air is a little surreal for a Californian. It’s so... well, green. Shire green. Rivers and steams crossing this way and that, carving up a mix of green fields and forests, with rolling hills surrounding everything. This was my view as the plane made its final descent into PDX last month. Our destination was the American Society of Brewing Chemists’ yeast meeting held at Widmer Brothers Brewing Company in Northeast Portland, with as many brewery stops as we could also fit into our one-night hit and run. The American Society of Brewing Chemists (ASBC for short), founded in 1934, is a national organization of brewing industry professionals focusing on furthering the study and excellence of brewing science. The Journal of the ASBC is the premier source of published articles on brewing science, and the ASBC also holds events throughout the year including a large Annual Meeting that brings together scientists and brewers from all over

the world to discuss the latest in brewing science and analysis methods. The meeting at Widmer was a smaller affair with several dozen people in attendance for an evening of seminars focused on the practical use of yeast in the brewery. Propagating and maintaining clean, healthy yeast cultures is one of the largest challenges that small brewers face. Yeast is without a doubt the most challenging ingredient to work with in the brewery because it is alive—its needs must be carefully attended to in order for it to cooperate in making the beer that you want it to make. Three hours into the night and we were only scratching the surface. The group was mostly a collection of local brewers with a few from further afield. Coming from Central California, we were by far the most long-range. Tom Shellhammer, professor of brewing science at Oregon State university and president of the ASBC, kicked things off with a talk on the organization itself. He then gave a crash course on fer-


mentation and yeast health, going over pitching rates, life cycles, oxygenation, analysis, and reuse of yeast. There wasn’t much new for me, but that’s inevitable in a large room with a wide spectrum of brewers, many from pubs and small breweries that might not even have a microscope to check the cell counts of their yeast slurries and fermenting beers. The big take-aways here were that all commercial brewers, no matter how small should get a microscope and practice regular yeast viability tests and cell counts. Using this information to dial in consistent pitching rates, along with consistent wort oxygenation, are absolutely key to consistent, repeatable fermentations and beer flavor. Greg Doss from Wyeast Laboratories took the mic next to discuss yeast propagation. Microbrewers can easily order quantities of yeast from suppliers that are sufficient to ferment a batch of beer, but larger breweries must have a way to propagate yeast cultures in order to ferment a full-sized batch of beer. Breweries of any size can also propagate cultures from very small amounts such as homebrew pitches or lab plates if they have the proper equipment, potentially saving significant amounts of money by not buying full pitches.

The last speaker of the night was Jamie DeMerritt, quality control manager for Widmer Brothers. Demerritt went over the methods that Widmer uses to propagate and analyze their cultures, as well

Our destination was the American Society of Brewing Chemists’ yeast meeting...with as many brewery stops as we could also fit into our one-night hit and run.

At Firestone Walker, we propagate all of our yeast in-house from plates kept in the lab. Since taking over propagation duties last year, I have been seeking to further optimize our techniques, and was particularly interested in what Doss had to present. Doss outlined batch propagation techniques, which are typical in a small or medium brewery. Yeast need oxygen to synthesize sterols, which are needed for the growth of new yeast cells. Starting from the maximum amount of stored sterol content that a single oxygen addition allows, yeast can reproduce an average of three and a quarter times, equaling a ten-fold growth in the total yeast count. Stepping up the volume ten times leads to a constant amount of cells per volume for the next step. Doss also recommended stepping up once 50-75% of the extract in the propagation has been

consumed and ignoring cell counts as an absolute measurement due to the amount of yeast that can be on top of the beer during fermentation.

as a few stories of the journey that their house yeast has taken over the years. When Kurt and Rob Widmer opened in 1984 they planned to brew an altbier as their flagship, and sourced an altbier yeast from Germany to make the beer as authentic as possible. When they decided to also brew a wheat beer, they used the same yeast strain and created what we now know as American hefeweizen, which melds the wheat character and cloudy appearance of a German wheat beer with a cleaner fermentation flavor devoid of the banana and clove aromas that define the German style. After several years of brewing with their yeast at the three breweries of the Craft Brewers Alliance, DNA analysis showed that the three yeasts had evolved into distinct variants of what was still one identifiable strain. They chose the best of the three and now regularly propagate fresh yeast from a master culture for each of the breweries.

While the speakers were the focus of the night, just as noteworthy


were the brewers that we got to meet and discuss yeast with. Double Mountain makes one of my favorite hoppy PNW pale ales, called Vaporizer, and they have the unique approach of using all pilsner malt and a Belgian abbey yeast strain. It was great to finally meet one of the brewers and talk about their take on brewing. I always find it amazing how many approaches there are to crafting great beers within each style. Before leaving town, we got to visit a few breweries, and the highlight was without a doubt the Cascade Barrel House, which serves a ridiculously long list of their barrel-aged sour ales. The range of sour beers that they do well really shows what can be done when you throw in lactobacillus to add a little acid to a beer. Beers like Strawberry and Cranberry have a very culinary approach, using various ingredients to build a wholly unique flavor spectrum. This place should be at the top of the list for anyone visiting Portland. In fact, I already want to go back. â–

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

30 | March 2015


SAN DI E GO BREW REVIEW

Spotlight on Abnormal Beer Co. WORDS AND PHOTO BY JEFFREY FANCY Located in the light industrial section of Rancho Bernardo (the northernmost community within the City of San Diego; 26 miles from downtown) Abnormal Beer Company is part of The Cork and Craft restaurant. Although The Cork and Craft has 41 taps pouring some amazing craft beers and mead, right now there is only one house-brewed beer available, and it was actually brewed collaboratively at Monkey Paw Brewery. I had just come off the road from a craft beer tour in the desert and was hoping to taste a brewery-fresh beer, but I’ll take anything brewed at Monkey Paw any time, anywhere. Once Abnormal gets their 10-barrel system up and running I’ll return, especially if they brew beers like this one – Monkey Paw/Abnormal Beer Co LABnormal Monkey, 6.5% ABV. Here’s my review of it: Amber orange color, cloudy, with a sparkling white head and wet lacing. Fragrant aroma of tangerine zest intertwined with floral and spicy hop scents. Medium body, tangerine, spice, and cracker flavors. Medium-high hop bitterness. This brew has a clean, crisp finish, typical of San Diego IPAs. I did not eat while visiting Cork and Craft, but if I had, I would have paired this brew with the Grilled Octopus, Carlsbad Mussels, Citrus Cure Salmon, Game Hen, or “Faux Gras.”

Cheers! WestCoasterSD.com | 31


# SOUTHBAYUPRISING

N

BY GONZALO J. QUINTERO, ED.D.

ational City, Chula Vista, and Imperial Beach. For years these towns along the shores of San Diego’s South Bay have been mostly devoid of craft beer options. With a population of over 300,000 people that is (according to SANDAG) predominantly young, increasingly educated, and upwardly mobile as well as Latino and Filipino, it would appear that this region has an emerging consumer demographic that is to be desired. With misconceptions of a landscape filled with taco shops selling macro Mexican lagers shaping perceptions it would seem that a new group of visionaries is taking a leap of faith and changing the craft beer scene in the South Bay through actualizing craft beer breweries, bars, and restaurants in a renaissance that some are dubbing #South Bayuprising. West Coaster spoke to Morise Gusmao, General Partner at a massive brewery in planning NOVO Brazil Brewing Company located in Eastlake - East Chula Vista as well as Ron Chapman cofounder of Coronado brewing company which recently opened a brewery restaurant in Imperial Beach which houses 16 taps serving Coronado’s locally brewed beer. In addition to these brewery owners we also spoke to publicans Eddie Trejo at National City’s first craft beer bar “Machete” located on Highland Ave. as well as Matt Cieslak new owner of a revamped Chula Vista mainstay “The Manhattan” located on Broadway and Tony Raso III who is building out Biere Cafe South Bay on 3rd Ave. in historic downtown Chula Vista. ► Why is this South Bay craft beer renaissance happening now? Eddie (Machete): The revolution of the beer industry has played a major role in the economic progress of San Diego. Residents and governments of the county have taken notice, and see it not only as an opportunity to revitalize an economy, but also to revitalize the community. The craft beer community tends to pay attention to the origins and quality of what they consume, such as food, beer and culture and it fosters collaborative efforts to build and work for the community. The South Bay Uprising

has been a long time coming. With such amazing things brewing in the surrounding areas, such as the multiple award-winning breweries directly to the North (San Diego and North County) and South (Baja California), it was only a matter of time until the beer revolution made its way into the southern communities in such a strong way. The craft beer community also serves as a platform to further bridge cultures, as it offers a welcoming convention of minds and taste buds. After all, isn’t beer a universal language? Matt (The Manhattan): There are a lot of people that come from the South Bay or live in the South Bay that are so passionate about craft beer. I have no idea why craft beer didn’t come to the South Bay sooner, but I think you are seeing a group of individuals now who are not only passionate, but have the confidence and desire to go out on their own and take the risk of being “the first” and debunk the myths about Chula and National City: too poor, too Mexican whatever it may have been. I also think that there is a strong desire by people who love craft beer to share that love with their community. For us, that community is the South Bay and the opportunity to develop a strong craft beer culture where we live outweighs whatever risks are associated with being on the front lines. Morise (NOVO): In looking for a location for our brewery we found that Eastlake in Chula Vista has a lot of craft beer enthusiasts, but not many options. Our collective group has a great deal of expertise with recipes that have already been proven on the world stage, now we are happy to integrate them with traditional American craft beer recipes and integrating with the well-respected and award-winning breweries of San Diego. That’s what the South Bay was missing. We can tell by the vibe of the people looking into the brewery that they are thirsty. This will be good for Eastlake, the City of Chula vista, the South Bay community. Ron (Coronado): The interest in craft beer by South Bay residents has been there for a while. Places like La Bella’s were really in Chula Vista

THE DOCTOR’S OFFICE

Eddie (Machete)

Morise (NOVO; left)

Matt (The Manhattan)

Ron (Coronado ; middle)

Tony (Biere Cafe)

were the only ones serving craft beer in an underserved market. I had been looking for a place for myself to go to in the South Bay, particularly Imperial Beach where there is almost no presence of craft beer, and we found an ideal spot. The Coronado IB location, I love, I’m there every day. There’s a lot of room for growth in this community. We didn’t roll the dice,

WestCoasterSD.com | 33


this was a calculated decision based on demographics and the lack of craft beer. We started with 16 handles and I wish we had more. the growler refills alone clearly show excellent sales, support, and growth . Tony (Biere Cafe): I don’t know if I would call the new craft beer focused bars, and my current project, a South Bay renaissance quite yet. I am very excited about the opportunity to run my own place, and I hope other beer drinkers will also enjoy the space. I’m just not convinced that three or four different craft beer concepts can turn around the reputation of multiple neighboring communities, although it is a great start. I believe there is space within the communities of Imperial Beach and South San Diego as well. The South Bay really is a huge area geographically, and the population is huge. Hopefully, by the time that my partners and I get Biere Cafe South Bay open, there will be other concepts that have a passion for craft beer operating as well, nearby us, or even right next to us in the village of downtown Chula Vista. I go to East Village, Little Italy, South Park, North Park and other communities usually because of all of the great places within close proximity to each other, so I believe clustering works. Chula Vista, National City, Imperial Beach and other communities have a long way to go before we get overly saturated, if that is even possible. Is there a renaissance in the South Bay right now? I am not sure, some may call it that eventually, but it is definitely heating up.

evance and caliber of San Diego beer and the many award-winning breweries who brew them. We want to take traditional American styles and give it our Brazilian touch by using Brazilian techniques and ingredients while pleasing and integrating with the existing craft beer community.

► What will your business bring to the South Bay, and the craft beer community at large?

Tony (Biere Cafe): I have grown up working in the service industry. My entire life, my job has been to make people happy. Although that is probably the key to success with any business, it is going to be especially true for Biere Cafe South Bay. The service will need to be perfect. The entire community needs to feel welcome. I know that my beer and wine programs are going to be very different than what people are used to in San Diego. If the service is off even a little, people just won’t get it. Since it’s my bar, I’m going to be pouring what I love to drink. If I don’t feel it’s world-class, I won’t buy it. It just wouldn’t be fair to the craft beer drinkers that demand exceptional quality, and it wouldn’t be fair to the brewers that are consistently taking care of business. When you are rotating kegs and cleaning lines every day, people tend to get a little lost with some of the rapidly appearing choices. Especially when some of those beers are not local. We are going to be devoting much of our time to educating the guests about the beer. We might be discussing the flavors they are experiencing, or describing the history behind the beer - possibly even describing the process that created those flavors. Our job will be to tell the story behind the brew really. I have always felt that welcoming service and education are the two biggest tools in growing craft beer within the community.

Morise (MOVO): We are Brazilian. Brazilians are a fun, festive, and passionate bunch. we want to bring that attitude and atmosphere to the U.S. and stay true to that culture. At the same time, however, we want to stay true to the existing craft beer culture in San Diego by integrating into the community. NOVO is comprised of a group of industry professionals from Brazil with years of experience and success in brewing, managing restaurants, as well as bars, brewpubs, and distribution. Our recipes all have a Brazilian spin. Our equipment is state of the art and made to the highest international standard by Brazilian based manufacturer Egisa, but we definitely recognize the rel-

Eddie (Machete): Craft beer went from a hobby to something I became truly passionate about. I worked with Brewery Tours of San Diego, and later in sales and distribution with California Craft Distributors. With Brewery Tours of San Diego I worked with all types of people, even those that were not fans of beer. I made it my purpose to challenge myself to find a craft beer for every person to enjoy. Later, this spirit of service served me well in my duties of sales and distribution. As for Machete, I grew up watching my dad run his own business and had that entrepreneurial spirit engrained in me. That desire couple with my experience in craft beer sales and distribution this was a natural

34 | March 2015

progression. My partner of 13 years JoAnn Cornejo was born and raised in National City and has strong ties to the community. Though these cultural and emotional attachments were factors involved when choosing this as the location for Machete, it was clear that National City was lacking in craft beer. I truly feel that this project is for the community. Machete will change the dynamics of the community by focusing on a unique craft experience. Matt (The Manhattan): I have nearly a decade of operations experience of corporate America coupled with years of managing grass roots craft beer organizations Pizza Port and Blind Lady Ale House which lead me to this opportunity in the South Bay. I have always had a love affair with dive bars. They have so much character and history. When my wife Vanessa and I decided that we wanted to open a spot in Chula Vista, we knew that we wanted to marry everything that is awesome about the neighborhood bar with our love for craft beer and the San Diego craft beer community. We were lucky enough to find a bar for sale that is the perfect blend of old dive with great bones for a craft beer bar namely direct draw and a large cold box. With the Manhattan we want to give people a comfortable spot to get the absolute best craft beer they can find. Light and sessionable, hop bombs, rare and limited beers on draft and in bottle as well as a great spirits selection in an environment where there is always something going on…live music, pool, console games etc. We are the neighborhood “dive” bar with a surprisingly good beer selection. I want to debunk the myths, misconceptions, and really the unawareness about the South Bay. This isn’t a gimmick, we are serious about this and we hope to be taken seriously. Ron (Coronado): There was, and still is, a need for more family-friendly craft beer restaurants in the South Bay. Even with the proximity of our Coronado and Imperial Beach locations the demographics of our fans are different. It is clear that the Imperial beach location is attracting people from throughout the South Bay. That’s the future, the South Bay will grow by leaps and bounds. In fact, Coronado is looking for more spots in the South Bay and I am personally encouraging other brewery, brewpub, and restaurant owners to do the same. The South Bay has unlimited, untapped potential. ■


PLATES & PINTS

B A C ON ON BAC E X PLOSION P LO S I O N The Lost Abbey’s father-daughter duo shares their recipe for a decadent whole hog treat

BY BRANDON HERNÁNDEZ PHOTOS BY STEPHANIE PETERSON

M

y food fanaticism is of such a level that the mere mention of a dish’s ingredients can set my heart to beat faster and rile my salivary glands into action. Typically, such reactions occur while I’m bellied up to a gourmet table covered in durably pristine, snow white linens or, when pork in all its succulent renditions is concerned, bellied up to the bar at Toronado talking to multi-talented bartender, chef and swine savant Nate Soroko (he of West Coaster cover defacement fame). But the most recent instance of the latter occurred out of the blue in a place that doesn’t even serve food: the tasting room at The Lost Abbey (or Port Brewing Company, or The Hop Concept, or whatever you want to call it these days).

There I was, enjoying tasters of brandy barrel-aged The Angel’s Share barley wine and the symphonically layered, cacao nib- and coffee-laced Track 10, when weekend bartendress and tour guide Stephanie Peterson whipped out her smartphone to show me a pornographic photo. Wait, perhaps I should have clarified. I’m talking about pure, unadulterated food porn, here. The imagery I was treated to showed strips of bacon lovingly arranged in a lattice pattern, waiting


Step 1: Make a Bacon Mat

Lay 2 strips of bacon on a clean surface in an “X” formation. Lay down additional strips, one at a time, alternating horizontal and vertical strips in an over-under lattice pattern, weaving them tightly into a 5-strip-by-5strip bacon “mat.” Sprinkle evenly with some of the spice rub.

BACON

EXPLOSION “Peterson Style” Yield: 12-16 servings

2 pounds thick-cut bacon 3 Tbsp Dry Spice Rub (recipe follows) 2 pounds sweet Italian sausage 1 green pepper, seeded and diced 2 scallions, thinly sliced 4 cloves garlic, minced 1 16-ounce bottle sweet barbeque sauce

Step 2: More Bacon!

Cook the remaining in a skillet over medium-high heat until the fat is rendered and the bacon is crispy. Drain on paper towels, then crumble and set aside.

Step 3: The Slab O’ Sausage

Spread the sausage in an even layer over the bacon mat, pushing it out to the edges of the mat. Sprinkle the crumbled bacon, bell pepper, scallions and garlic over the sausage layer, then drizzle with a generous amount of barbecue sauce. Sprinkle more of the spice rub over all this deliciousness. Lift the portion of the bacon mat furthest from you and roll the sausage toward you as tightly as possible. Make sure there are no air pockets. Once rolled, seal the seam and ends to make sure none of the inner deliciousness escapes. Roll the sausage log forward with the bacon mat so it is completely wrapped. Lay it seam down seam down and sprinkle with the spice rub.

Step 4: Smoked Meat Log

Smoke or indirectly grill the pork log at 225 degrees Fahrenheit until it reaches an internal temperature of 165 degrees, 2 to 3 hours. If smoking, applewood or cherry wood chips complement the sweet barbecue sauce, whereas hickory or mesquite chips will infuse a somewhat spicy smokiness. Ten minutes before removing the pork from the heat, coat the exterior with barbecue sauce. The final segment of cooking will allow the sauce to caramelize into a glaze. Remove from heat and let rest for 20 minutes.

Step 5: Gluttony

To serve, slice the Bacon Explosion into ½-inch thick rounds. Enjoy and prepare to lapse into a food coma. to cradle loads of ground sausage and crisped up shards of cooked bacon. Even before I could grasp the full concept behind these ingredients, I found myself head-over-heels in love with it. After wiping the drool off my chin, I asked Stephanie about the dish this work-in-progress photo depicted. She told me this family favorite was called “Bacon Explosion,” a log of ground sausage encasing a filling of cooked, chopped bacon, wrapped in a criss-cross net of bacon that’s tossed onto the grill and coaxed into a state of irresistibility. Like the arrow on the scale after consuming copious amounts of pig parts, my interest level shot up. Bacon explosion? How had I never heard of this? I mean, I know the Nate Soroko, he of the bacon-print wallet and underpants (don’t ask me how I know this). How is it that I’d never heard of this dish? Mostly likely, it’s because I’ve lived my entire life in figure-conscious San Diego. Turns out, Stephanie and her dad, Alex (the “bishop of beer” for The Lost Ab-


DRY SPICE RUB Yield: About 1 cup

¼ cup brown sugar, packed ¼ cup sweet paprika 3 Tbsp freshly ground black pepper 3 Tbsp kosher salt 1 Tbsp hickory-smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne pepper Combine all ingredients in a mixing bowl mix with your hands. Store in an airtight jar, it should last at least 6 months.

bey), the gastronome comprising the parental half of this dynamic father-daughter craft beer and swine duo, hail from Wisconsin. That’s right, the cheese and sausage capital of the United States of America. Only in a city built on a solid foundation of brats and kielbasa could this monstrous mish-mash of all things porky arise. It remains a favorite football feast for the Petersons, who live and die by The Pack and believe Aaron Rodgers is the second coming of Jesus Christ. In fact, the reason they were preparing Bacon Explosion the day I caught figurative and literal wind of it was Super Bowl XLIX (the one that took place last month for those not so keyed in on the whole Roman numeral thing). Unfortunately, I was just passing through The Lost Abbey (like so much rented beer from that establishment), so photos of Bacon Explosion had to suffice in lieu of a taste. Fortunately, I work with Stephanie, whose full-time job is as social media coordinator at Stone Brewing Co., so she offered to save me a slice of this Super Bowl treat. Over the 18 hours between that promise and me actually obtaining said sample, it was nearly all I could think about. Seriously, even in the midst of one of the most exciting Super Bowls in the history of the NFL, my brain kept replaying an Instagram video outlining the latticing of raw yet oh-sodelicious-looking bacon slices. By the time I finally got to taste it, I figured there was no way it could live up to the pedestaled status to which I had propped it up in my mind. But you know what…it did! Rich, decadent, oozing with pork fat and salty as the day is long, it benefits from a generous basting with tangy barbecue sauce and gentle two-and-a-halfhour smoke over hickory chips. It’s almost too much to take on by itself, so it’s best to carve off a slice and serve it between two fluffy hamburger buns halves. All that porous bread is good for soaking up any excess meat juices. As I ate this newfound delicacy and sure-to-be-lifelong staple, I imagined that, given the fact it is, essentially a patty made up of two quintessential breakfast ingredients—bacon and sausage—that it would be great topped with a fried egg with a soft yolk just waiting to burst on the first bite. And with its Wisconsin heritage, it only seems proper to stuff the thing with some cheddar, drape it in a molten layer of Mozzarella or at least serve it with a side of cheese curds. The aforementioned ideas seemed prime for experimentation using leftover Bacon Explosion, but here’s the rub. This dish is such a hit (as demonstrated when Alex and Stephanie prepared it for a recent get-together at my humble abode), there are never any leftovers to experiment with. Therefore, the world may never know the full extent of Bacon Explosion’s tasty potential. Somewhere, Nate Soroko just shed a tear. ■


MISSION VALLEY CRAFT BEER & FOOD FESTIVAL SATURDAY, APRIL 4TH QUALCOMM STADIUM FREE PARKING

GENERAL ADMISSION - $45* 1:30PM Entry VIP ADMISSION - $60* Exclusive Tastings Brew Caddy 12:00PM Entry

PERFORMING LIVE MISSY & HEINE ANDERSEN ASS POCKET WHISKEY FELLAS THE ROUTINE

* Limited Quantities Available

UNLIMITED BEVERAGE & FOOD TASTERS BEER

Abnormal Beer Co. AleSmith Artifex Brewing Company Back Street Brewery Ballast Point Brewing Company Belching Beaver Benchmark Brewing Company Bootlegger's Brewery Fat Cat Beer Company Fall Brewing Company Firestone Walker Golden Coast Mead Green Flash Brewing Co. Groundswell Brewing Company Hess Brewing Ironfire Brewing Company La Quinta Brewing Co. Lagunitas Brewing Co. Left Coast Brewing Lightning Brewery Lost Abbey Maui Brewing Co. Modern Times Beer Nickel Beer Company Ninkasi Brewing Company Oggi's Brewing

Rock Bottom Brewery SanTan Brewing Company Sierra Nevada Societe Brewing Company Stone Brewing Co. Stumble Foot Brewing Co. Thr3e Punk Ales Twisted Manzanita Ales URBN Street Brewing Co 32 North Brewing Co.

CIDER

Ace Cider Magners Cider Woodchuck Cider

COLD BREW COFFEE Bobo's Cold Brew

SPIRITS

American Born Moonshine Deep Eddy Vodka Kill Devil Spirit Co. Old Harbor Distilling Twisted Manzanita Spirits

MVCBF.COM

EATERIES

Baker Shake Boys Beaumont's Eatery Crazee Burger Culinary Freight Train Catering Farv's Pickles Fast Food Catering Company Florent Gaslamp Tavern GrillFellas BBQ Local Habit McGregor's Grill & Ale House North Park Nuttery O'Brien's Pub Pacific Woodfire Pizza PB Alehouse R-Gang Eatery Small Bar Table 926 Toronado URBN Street Brewing Co MORE TO BE ADDED! * Lineup Subject To Change


POSE YOUR PET WITH YOUR FAVORITE WEST COAST BEER(S)

e-mail to info@westcoastersd.com by April 15 we’ll print the best submissions in the MAY issue GOOD LUCK & HAVE FUN! pictured: Loki, pup of our Art Director Kayla and Into the Brew Columnist Sam. @apupnamedloki on Instagram.


GEM100 Craft_Brew_Ad_Half_Horiz.pdf

1

8/19/14

4:59 PM


FRIDAY, MARCH 20TH 5-9PM

The Historic Abbey located at 2825 5th Ave

on sale NOW PRESALE ENDS 3/1

Buy Tickets Here: http://bhbeerfest15.brownpapertickets.com

presale: $25 Standard: $30 DAy Of: $35

Presented By Bankers Hill Business Group & San Diego Brewers Guild

SAN DIEGO’S BEST CRAFT BREWERIES 21 ONLY

thanks to our sponsors:


#sdbeer Over the next two 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.

@abeerdedlady

@amplifiedales

@balboas_tap_house

@barrelharborbrewing

@beerchicsd

@belchingbeaver

@bikes.beers

@bineandvine

@bittertidebrew WestCoasterSD.com | 43


@bnsbrewinganddistilling

@boltbrewery

@braesdad53

@butchersbrewing

@craftbeerluv619

@craftbeertasters

@culturebrewingco

@derekhumbard

@designntrend

@diegocast33

@foodandcraftbeer

@kingsofthecraft

44 | March 2015


@hops4miles

@kdowg97

@kenneth_da

@kingsofthecraft

@matrixdissident

@maxmoran5

@morecervezaporfavor

@northparkbeerco

@oawbrew

@od_gal

@pizzaportmica

@raechel_denise WestCoasterSD.com | 45


@roghat

@saintarcherbar

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

@savoryexposure

@selfservebrewer

@societemike

@thecorkandcraft

@thecorkandcraft

@tvshooter85

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

THE SAN DIEGO BREWERY GUIDE


CRAFT BEER DIRECTORY & MAP DOWNTOWN

1. 98 Bottles 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. Bare Back Grill 624 E St. | 619.237.9990 www.BareBackGrill.com 3. Barleymash 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. Bub’s @ The Ball Park 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. Ciro’s Pizzeria Gaslamp 536 Market St. | 619.696.0405 www.CirosSD.com 6. Craft & Commerce 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 7. Downtown Johnny Brown’s 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 8. Halcyon/Stella Public House 1429 Island Ave. | 619.234.0808 www.StellaPublicHouse.com 9. Ironside Fish & Oyster Bar 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 10. Knotty Barrel 844 Market St. | 619.269.7156 www.KnottyBarrel.com 11. Neighborhood 777 G St. | 619.446.0002 www.NeighborhoodSD.com 12. Ogawashi 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 13. Quality Social 789 6th Ave. | 619.501.7675 QualitySocial.comm 14. Queenstown Public House 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 15. Searsucker 611 5th Ave. | 619.233.7327 www.Searsucker.com 16. Stone Brewing Tap Room 795 J St. | 619.727.4452 www.StoneBrewing.com 17. Stone Company Store 1202 Kettner Blvd. | 619.450.4518 www.StoneBrew.com 18. Tacos & Tarros 2015 Birch Rd. www.TacosAndTarros.com 19. Taste and Thirst

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

BREW PUBS

15

OTHER

1. Border X Tasting Room 2181 Logan Ave. | 619.431.0771

UNIVERSITY 1 HEIGHTS 3

4 19

8

Adams Ave

NORMAL HEIGHTS

35th St

30th St

805

El Cajon Blvd

1 7 23 2

3

1 24 15

4

5 2 25 27 2 26 28

University Ave

21

University Ave

Broadway

20

16

ng hi rs Pe

8

EAST VILLAGE 1

5

1 18

10 1

Dr

GOLDEN HILL 94

6

Broadway

Market St

SOUTH PARK

805

15

94 47th St

4

Market St

2

Juniper St

30th St

5th Ave

25

4

F St

10

6 20 9 18 22

Fern St

13 1 11

Park Blvd

Market St

Ha rbo rD r

10th Ave

1st Ave

Pacific Hwy

DOWNTOWN 19 23 21 5 15 3

13

Av e

5 1

Broadway

Pers hing Dr

12

30th St

India St

22

4 Redwood St

Florida Dr

7

5

16

Fairmount Ave

5th Ave

India St

N Harbor Dr

3

12

t ry S nda Bou

Upas St

Euclid Ave

CITY HEIGHTS

NORTH PARK Beech St

E

1

El Cajon Blvd

11 Texas St

8

Florida St

1st Ave

y Hw ific Pac

d Blv rk Pa

163

1

14

Adams Ave

97

17 3 Park Blvd

5th Ave

A

24

A St

17

BREWERIES

1. Fall Brewing Co. 4542 30th St. | 619.501.0903 www.FallBrewing.com 2. Mike Hess Brewing (North Park) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 3. Poor House Brewing Company 4494 30th St. www.PoorHouseBrew.com 4. Thorn St. Brewery 3176 Thorn St. www.ThornStreetBrew.com

B

14 6

BREW PUBS

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

8

LITTLE ITALY 9

1. Bine & Vine 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com 2. Bottlecraft 3007 University Ave. www.BottleCraftBeer.com 3. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 4. Clem’s Bottle House 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. Kwik Stop Liquor & Market 3028 Upas St. | 619.296.8447 6. Mazara Trattoria 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. Pacific Liquor 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. Henry’s Market 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 9. Stone Company Store - South Park 2215 30th St. 3 | 619.501.3342 www.StoneBrew.com/Visit

BREWERIES

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

Hawthorn

5

St

BBEER BARSUPTOWN & RESTAURANTS

1. Ballast Point Little Italy 2215 India St. | 619.255.7213 www.BallastPoint.com 2. Half Door Brewing Co. 903 Island Ave. | 619.232.9840 www.HalfDoorBrewing.com 3. Karl Strauss Brewing Co. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 4. Monkey Paw Pub & Brewery 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 5. The Beer Company 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com

1 3

orn awth WH

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

BOTTLE SHOPS

St India

1

HOME BREW SUPPLY

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

BOTTLE SHOPS

13. Nate’s Garden Grill 3120 Euclid Ave. | 619.546.7700 14. Polite Provisions 4696 30th St. | 619.677.3784 www.PoliteProvisions.com 15. Ritual Tavern 4095 30th St. | 619.283.1618 www.RitualTavern.com 16. Sea Rocket Bistro 3382 30th St. | 619.255.7049 www.SeaRocketBistro.com 17. Small Bar 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 18. Station Tavern 2204 Fern St. | 619.255.0657 www.StationTavern.com 19. The Haven Pizzeria 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 20. The Rose Wine Pub 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 21. The SafeHouse 2930 University Ave. | 619.458.9200 www.TheSafeHouseNP.com 22. The South Park Abbey 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 23. Tiger!Tiger! Tavern 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 24. Toronado San Diego 4026 30th St. | 619.282.0456 www.ToronadoSD.com 25. True North Tavern 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com 26. URBN Coal Fired Pizza 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 27. Urban Solace 3823 30th St. | 619.295.6464 www.UrbanSolace.net 28. Waypoint Public 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic

www.BorderXBrewing.com

715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 20. The Field Irish Pub & Restaurant 544 5th Ave. | 619.232.9840 www.TheField.com 21. The Hopping Pig 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 22. The Local 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 23. The Tipsy Crow 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com 24. Tin Can Alehouse 1863 5th Ave. | 619.955.8525 www.TheTinCan1.Wordpress.com 25. Union Kitchen & Tap Gaslamp 333 5th Ave. | 619.795.9463 www.GaslampUnion.com

BEER BARS & RESTAURANTS

Ho m e

A

= NEW LOCATION

Market St


HOME BREW SUPPLY

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

OTHER

1. Rip Current Tasting Room 4101 30th St. www.RipCurrentBrewing.com

C

LA JOLLA

BEER BARS & RESTAURANTS

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

OTHER

1. Hilton La Jolla Torrey Pines 10950 North Torrey Pines Rd. 858.558.1500 www.Hilton.com

D

PACIFIC BEACH MISSION BEACH

BEER BARS & RESTAURANTS

1. Bare Back Grill 4640 Mission Blvd. | 858.274.7117 www.BareBackGrill.com 2. Barrel Republic 1261 Garnet Ave. | 858.270.9922 www.BarrelRepublic.com 3. Coaster Saloon 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.com 4. Crushed 967 Garnet Ave. | 858.230.6567 www.BarCrushed.com 5. Draft 3105 Ocean Front Walk 858.228.9305 www.BelmontPark.com/Restaurants/Draft 6. Firefly 1710 W Mission Bay Dr. | 619.225.2125 www.TheDana.com 7. Iron Pig 1520 Garnet Ave. | 858.412.4299

www.IronPigAleHouse.com 8. Latitude 32 Pub 5019 Cass St. | 858.273.0501 www.Latitude32Bar.com 9. Luigi’s At The Beach 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 10. Pacific Beach Fish Shop 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 11. SD TapRoom 1269 Garnet Ave. | 858.274.1010 www.SDTapRoom.com 12. Sandbar Sports Grill 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 13. Sinbad Cafe 1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 14. Sneak Joint 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 15. The Bar Key 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 16. The Promiscuous Fork 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 17. Turquoise Cellars 5026 Cass St. | 858.412.5377 www.Facebook.com/TurquoiseCellars 18. Woodstock’s Pizza 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com

BOTTLE SHOPS

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

BREW PUBS

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

E

POINT LOMA OCEAN BEACH

BEER BARS & RESTAURANTS

1. Fathom Bistro 1776 Shelter Island Dr. | 619.222.5835 www.FathomBistro.com 2. Harbor Town Pub 1125 Rosecrans St. | 619.224.1321 www.HarborTownPub.com 3. Home & Away 2222 San Diego Ave. | 619.501.0522 www.HomeAndAwaySD.com 4. Newport Pizza and Ale House 5050 Newport Ave. | 619.224.4540 www.OBPizzaShop.com 5. OB Kabob 4994 Newport Ave | 619.222.9700 www.OBKabob.com 6. OB Noodle House 2218 Cable St. | 619.450.6868 www.OBNoodleHouse.com 7. OB Noodle House Bar 1502 4993 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. Sessions Public 4204 Voltaire St. | 619.756.7715 www.SessionsPublic.com 13. Slater’s 50/50 2750 Dewey Rd. | 619.398.2660 www.SanDiego.Slaters5050.com 14. Tender Greens 2400 Historic Decatur Rd. | 619.226.6254 www.TenderGreensFood.com 15. The Joint 4902 Newport Ave. | 619.222.8272 www.TheJointOB.com

16. Tom Ham’s Lighthouse 2150 Harbor Island Dr. | 619.291.9110 www.TomHamsLighthouse.com

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

OTHER

1. Culture Brewing Tasting Room 4845 Newport Ave. | 619.255.3811 www.CultureBrewingCo.com

F

MISSION VALLEY CLAIREMONT BEER BARS & RESTAURANTS

1. Balboa’s Tap House 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. Common Theory Public House 4805 Convoy St. | 619.495.3689 www.CommonTheorySD.com 3. Dan Diegos 2415 Morena Blvd | 619.276.2100 www.DanDiegos.com 4. La Gran Terraza 5998 Alcala Park | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. O’Brien’s Pub 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. Postcards Bistro @ The Handlery Hotel 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. Sidecar 1310 Morena Blvd. | 619.230.5715 www.SidecarSD.com 8. Steins Pub 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. The High Dive 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com

BOTTLE SHOPS

1. Del Mesa Foods & Liquor 6090 Friars Rd. | 619.299.1238 www.Facebook.com/DelMesaLiquor 2. Jimbo’s Liquor 4411 Genesee Ave. | 858.278.6440 www.Facebook.com/Jimbos.Liquor 3. Keg N Bottle 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 4. Mesa Liquor & Wine Co. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com

BREW PUBS

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

BREWERIES

1. Ballast Point/Home Brew Mart 5401 Linda Vista Rd. 406 | 619.295.2337 www.HomeBrewMart.com

= NEW LOCATION

2. Benchmark Brewing Co. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. Coronado Brewing Co. (Knoxville) 1205 Knoxville www.CoronadoBrewingCompany.com 4. Council Brewing Company 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 5. Groundswell Brewing Company 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 6. Helm’s Brewing Co. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 7. Quantum Brewing 5375 Kearny Villa Rd. #116 www.QuantumBeer.com 8. Societe Brewing Company 8262 Clairemont Mesa Blvd | 858.598.5409 www.SocieteBrewing.com

HOME BREW SUPPLY

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

G

SORRENTO VALLEY MIRA MESA

BEER BARS & RESTAURANTS

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

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

1. 2Kids Brewing Co. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. 32 North Brewing Co. 8655 Production Ave. | 619.363.2622 www.32NorthBrew.com 3. AleSmith Brewing Company 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 4. Ballast Point Brewing and Spirits 10051 Old Grove Rd. | 858.695.2739 www.BallastPoint.com 5. Ballast Point Brewing & Spirits Miramar 9045 Carroll Way | 858.695.2739 www.BallastPoint.com 6. Green Flash Brewing Company 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 7. Intergalactic Brewing Company 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 8. Mike Hess Brewing (Miramar) 7955 Silverton Ave. Ste 1201 619.887.6453 | www.HessBrewing.com 9. New English Brewing Co. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 10. O’Sullivan Bros. Brewing 9879 Hibert St. | 858.577.0350 www.OSullivan-Brothers.com 11. Pacific Brewing Company 8680 Miralani Drive | 303.819.7086 www.PacificBrewingCo.com 12. Rough Draft Brewing Co. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 13. Saint Archer Brewing Co. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com

HOME BREW SUPPLY

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

OTHER

1. Legacy Brewing Tap Room 7060 Miramar Rd. | 858.695.9953 www.LegacyBrewingCo.com 2. White Labs 9495 Candida St. | 858.693.3441 www.WhiteLabs.com

H

NORTH COUNTY COASTAL

BEER BARS & RESTAURANTS

1. 83 Degrees 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. Board & Brew 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. Dani P’s Cork & Tap 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. Flying Pig Pub & Kitchen 626 S Tremont St. | 760.453.2940 www.FlyingPigPubKitchen.com 5. Local Tap House Oceanside 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com 6. PCH Sports Bar & Grill 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 7. Surfside Tap Room 507 N. Coast Highway | 760.740.5449 www.SurfsideTapRoom.com 8. Tap That Tasting Room 3207 Roymar Rd. | 760.433.4827 www.TapThatKegNow.com 9. The Compass 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad

3

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mo ire Cla

1. Eureka! 4545 La Jolla Village Dr. Ste E-25 858.546.8858 | www.EurekaBurger.com 2. Home Plate Sports Cafe 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. La Valencia Hotel 1132 Prospect St. | 858.454.0771 www.LaValencia.com 4. Porters Pub 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 5. Public House 830 Kline St. | 858.551.9210 www.The-PublicHouse.com 6. Regents Pizzeria 4150 Regents Park Row | 858.550.0406 www.RegentsPizza.com 7. The Grill at Torrey Pines 11480 N Torrey Pines Rd. | 858.777.6645 www.LodgeTorreyPines.com 8. The Shores Restaurant 8110 Camino Del Oro | 858.456.0600 www.TheShoresRestaurant.com

Send submissions to: directory@westcoastersd.com

Pro sp ec tS t

WANT TO ADD YOUR LOCATION?

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

HOME BREW SUPPLY

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

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CRAFT BEER DIRECTORY & MAP

I

EAST COUNTY

BEER BARS & RESTAURANTS

1. Boll Weevil 53 9621 Mission Gorge Rd. 619.334.5353 www.BollWeevil53.com 2. Downtown Cafe 182 E Main St. | 619.440.5687 www.DowntownCafe-EC.com 3. Eastbound Bar & Grill 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 4. Hooleys Irish Pub 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 5. Main Tap Tavern 518 E Main St. | 619.749.6333 www.MainTapTavern.com 6. Oggi’s Pizza and Brewing Co. 9828 Mission Gorge Rd. | 619.449.6441 www.Santee.Oggis.com 7. Press Box Sports Lounge 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com

BOTTLE SHOPS

1. B’s Kegs 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. Beverages 4 Less 9181 Mission Gorge Rd. | 619.448.3773 www.Beverages4LessInc.com 3. Fletcher Hills Bottle Shop 2447 Fletcher Pkwy | 619.469.8410 www.FletcherHillsBottleShop.com 4. Garden Farms Market 12580 Lakeshore Dr. | 619.334.5550 5. Helix Liquor 444 West Chase Ave. | 619.444.0226 6. Valley Farm Market 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com 7. Windy City Liquor 701 Broadway | 619.588.8404 www.WindyCityLiquor.com

BREW PUBS

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

BREWERIES

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

HOME BREW SUPPLY

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

J

NORTH COUNTY INLAND

BEER BARS & RESTAURANTS

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

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

1. Aztec Brewing Company/7 Nations 2330 La Mirada Dr. Ste 300 | 760.598.7720 www.AztecBrewery.com 2. Barrel Harbor Brewing 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. Belching Beaver Brewery 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. Booze Brothers Brewery 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. Dos Desperados 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. Fallbrook Brewing Co. 136 N Main Ave. www.FallbrookBrewing.com 7. Indian Joe Brewing 2379 La Mirada Dr. | 760.295.3945 www.IndianJoeBrewing.com 8. Iron Fist Brewing Co. 1305 Hot Springs Wy. Ste 101 760.216.6500 | www.IronFistBrewing.com 9. Kuracali Saké & Beer Brewery 175 Bosstick Blvd. | 858.775.6502 www.Kuracali.com 10. Latitude 33 Brewing Company 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 11. Mother Earth Tap House 206 Main St | 760.599.4225 www.MotherEarthBrewCo.com 12. Offbeat Brewing Company 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 13. Port Brewing/The Lost Abbey 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 14. Rip Current Brewing 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 15. Stone Brewing Co. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 16. Stumblefoot Brewing Co. 1784 La Costa Meadows Dr. www.Stumblefoot.com 17. Toolbox Brewing 1495 Poinsettia Ave. #148 760.598.1477 www.ToolboxBrewing.com 18. Valley Center Brewery 28960 Lilac Rd. www.ValleyCenterBrewery.com 19. Wavelength Brewing Company 236 Main St. | 760.820.9283 www.WavelengthBrewCo.com

HOME BREW SUPPLY

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

K

POWAY RANCHO BERNARDO

BEER BARS & RESTAURANTS

1. Brother’s Provisions 16451 Bernardo Ctr. Dr. | 855.850.2767 www.BrosProvisions.com 2. Company Pub and Kitchen 13670 Poway Rd. | 858.668.3365

= NEW LOCATION www.CompanyPubAndKitchen.com 3. Phileas Fogg’s 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com 4. URGE American Gastropub 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.com 5. Yanni’s Bar & Grill 12015 Scripps Highland Dr. | 858.527.0011 www.YannisBistro.com

BOTTLE SHOPS

1. Barons Market 11828 Rancho Bernardo Rd. 858.485.8686 | www.BaronsMarket.com 2. Distiller’s Outlet 12329 Poway Rd. | 858.748.4617 www.DistillersOutlet.com 3. Don’s Liquor 13337 Poway Rd. | 858.748.7500 4. Piccadilly Marketplace 14149 Twin Peaks Rd. | 858.748.2855 5. PW Mart 12906 Pomerado Rd. 858.748.7693 6. Welldeck Liquor 14168 Poway Rd. | 858.486.5552

BREW PUBS

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

BREWERIES

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

L

SOUTH BAY

BEER BARS & RESTAURANTS

1. La Bella Pizza 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 2. Machete Beer House 2325 Highland Ave. www.facebook.com/MacheteBeerHouse 3. Oggi’s Pizza and Brewing Co. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 4. The Canyon Sports Pub & Grill 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com

BOTTLE SHOPS

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

BREWERIES

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

M

COLLEGE LA MESA

BEER BARS & RESTAURANTS

1. Cheba Hut 6364 El Cajon Blvd | 619.269.1111 www.ChebaHut.com 2. Hoffer’s Cigar Bar 8282 La Mesa Blvd. | 619.466.8282 www.HoffersCigar.com 3. Hooleys Irish Pub 5500 Grossmont Center Dr. 619.713.6900 www.Hooleys.com 4. KnB Wine Cellars 6380 Del Cerro Blvd. | 619.286.0321 www.KnBWineCellars.com 5. Terra American Bistro 7091 El Cajon Blvd | 619.293.7088 www.TerraSD.com 6. The Ugly Dog 6344 El Cajon Blvd. | 619.269.8204

www.TheUglyDog.com 7. The Vine Cottage 6062 Lake Murray Blvd. | 619.465.0138 www.TheVineCottage.com 8. West Coast BBQ and Brew 6126 Lake Murray Blvd. 9. Woodstock’s Pizza 6145 El Cajon Blvd | 619.265.0999 www.WoodstocksSD.com

BOTTLE SHOPS

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

N

ENCINITAS DEL MAR

BEER BARS & RESTAURANTS

1. Bier Garden 641 S. Coast Hwy. | 760.632.2437 2. Board & Brew 1212 Camino Del Mar | 858.481.1021 www.BoardAndBrew.com 3. Del Mar Rendezvous 858.755.2669 www.DelMarRendezvous.com 4. Encinitas Ale House 1044 S Coast Hwy 101 | 760.943.7180 www.EncinitasAleHouse.com 5. Lumberyard Tavern & Grill 967 S Coast Hwy 101 | 760.479.1657 www.LumberyardTavernAndGrill.com 6. Oggi’s Pizza and Brewing Co. 12840 Carmel Country Rd. 858.481.7883 | www.DelMar.Oggis.com 7. Oggi’s Pizza and Brewing Co. 305 Encinitas Blvd. | 760.944.8170 www.Encinitas.Oggis.com 8. Priority Public House 576 N. Coast Hwy 101 | 858.204.6656 www.PriorityPublicHouse.com 9. San Diego BeerWorks 437 S. Highway 101 | 858.353.7174 www.SanDiegoBeerWorks.com 10. Stadium Sports Bar & Restaurant 149 S El Camino Real | 760.944.1065 www.StadiumSanDiego.com 11. Sublime Tavern 3790 Via de la Valle | 858.259.9100 www.SublimeTavern.com 12. The Craftsman New American Tavern 267 N. El Camino Real | 760.452.2000 www.CraftsmanTavern.com 13. The Regal Seagull 996 N Coast Hwy. 101 | 760.479.2337 www.RegalSeagull.com 14. Union Kitchen & Tap 1108 S Coast Hwy. 101 | 760.230.2337 www.LocalUnion101.com

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

O

CORONADO

BEER BARS & RESTAURANTS

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

www.NadoLife.com/VillagePizzeria

BOTTLE SHOPS

1. Park Place Liquor 1000 Park Place | 619.435.0116

BREW PUBS

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

P

MISSION HILLS HILLCREST

BEER BARS & RESTAURANTS

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

BOTTLE SHOPS

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

BREW PUBS

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

BREWERIES

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

Q

ALPINE BREWERIES

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

R

RAMONA BREWERIES

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

HOME BREW SUPPLY

1. Ramona Brew Supplies 369 Main St. | 760.440.7727

S

JULIAN BREW PUBS

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

BREWERIES

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


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In the next issue...

THE BRAZILIAN CONNECT ION

WITH NOVO BRAZIL BREWING CO. LANDING IN CHULA VISTA LATER THIS YEAR, SAN DIEGO’S LINKS TO THE SOUTH AMERICAN COUNTRY CONTINUE TO MULTIPLY.

PHOTO BY KRISTINA YAMAMOTO 52 | March 2015


YOU JUST BLEW $10,000. Buzzed. Busted. Broke. Get caught, and you could be paying around $10,000 in fines, legal fees and increased insurance rates.

Buzzed driving is drunk driving. buzzeddriving.adcouncil.org


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West Coaster - March 2015  

West Coaster - March 2015