Mother Earth Brew Co. Vista, CA Since the dawn of humanity we have been sustained by nourishment from our mothers. But never has such nourishment been so convenient and publicly acceptable. Love your cans. Love your Mother.
West Coaster, THE PUBLICATION Founders RYAN LAMB MIKE SHESS Publisher MIKE SHESS email@example.com Executive Editor RYAN LAMB firstname.lastname@example.org Art Director KAYLA COLEMAN email@example.com Graphic Designer ASHLEY DREWITZ firstname.lastname@example.org Media Consultant TOM SHESS email@example.com Staff Writers SAM TIERNEY firstname.lastname@example.org BRANDON HERNÁNDEZ email@example.com RYAN RESCHAN firstname.lastname@example.org GONZALO QUINTERO email@example.com Contributors AMBER NELSON BRUCE GLASSMAN IAN CHEESMAN JUSTIN BARROW TIM STAHL
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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. © 2014 West Coaster Publishing Co. All rights reserved.
“No beer was wasted in the making of this publication.”
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.
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.
TABLE OF CONTENTS COLUMNS 25-27
The Carboy Chronicles In this month’s cover story, Ryan Reschan (along with Brian Trout) start up an ambitious Sour Beer Project
Into the Brew Firestone Walker’s Sam Tierney dives into the intersecting world of coffee & beer, including their collaborations with LA roasters
The Doctor’s Office Dr. Q talks satellite tasting rooms, giving varying perspectives on their place in the SD brew scene
43 , 52
Plates and Pints Brandon Hernández conjures up a wild, pumpkin-themed beer dinner that has all the bells and whistles
PLUS + 9-10
Brews in the News Paragraph-sized clips of San Diego beer news. Want to submit tips? Drop us a line!
#sdbeer Another collection of our favorite photos on Instagram, which is fast becoming the best platform for breweries, bars and beer drinkers to show off their stash
SD’s Newbies Bruce Glassman provides us with this photo essay of San Diego’s Freshman Class from the upcoming Georgian Bay Books release
Growler Grumblings Ian Cheesman spoke with more than half the county’s breweries about their growler policy, giving us a taste of the complicated situation
Treasure Chest Fest @ Green Flash Photos by Tim Stahl at the Mira Mesa brewery’s annual festival that benefits breast cancer research
Directory & Map Help us build a better directory! E-mail your suggestions to directory@ westcoastersd.com. Thanks & Cheers, WC
ON THE COVER: Brian Trout, working on a sour beer project with Ryan Reschan. Read more on pages 25-27. Photo by Andy Sammons
Societe’s new tanks will push up beer production by more than 80%; photo by Tim Stahl
NOTE FROM WEST COASTER
Dear Beer Drinker, The time has come again to prepare for San Diego Beer Week, happening next month from the 7th through the 16th. The Guild Fest is scheduled for November 7 & 8 on the Broadway Pier in downtown San Diego. Make sure to check the SDBW.ORG website tthroughout the month as new events get added; with close to 100 breweries in the county, this is bound to be the biggest SDBW yet! Cheers, WC
5640 Kearny Mesa Rd. Suite C/N San Diego, CA 92111 WED 12-8 THU 12-8 FRI 12-9 SAT 12-9 SUN 12-7
Green Flash Treasure Chest Fest; see more photos by Tim Stahl on pages 44-45
WHAT’S YOUR LEGACY?
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BRE WS IN THE NEWS BY MIKE SHESS
SEPTEMBER: MONTH OF COLLABORATIONS Lots of collaborations popped up on our radar during September. From Alpine Beer Company, the return of their Double IPA created with New Belgium -- “Super IPA” -- can be expected in November. Alpine writes (via their newsletter): “The batch will be exclusively on draft so look for it wherever finer establishments carry New Belgium beer on tap.” More Alpine collaborations with Knee Deep Brewing Co., Mission Brewery and BNS Brewing & Distilling are in the works with more info TBA. In addition, to celebrate Normal Heights bottleshop Bine & Vine’s 3rd Anniversary, Alpine is releasing a 6.5% Mosaic hop-heavy IPA during October. More info will be posted to Bine & Vine’s website: bineandvine.com
LOVELIKEBEER’s newest vegan offering @ Tacos Perla. Photo by Justin Barrow
LOVELIKEBEER AND TACOS PERLA Local Vegan foodie group LOVELIKEBEER released their third food pairing installment late September with North Park’s Tacos Perla. According to LLB’s Facebook, the Vegan Chilorio Taco gives “bold, earthy flavors explode from a dark, rich ancho chili marinade accented with a bright, crunchy salsa of radish, parsley, capers, and a hint of cinnamon” and is designed to be paired with Mike Hess Brewing Co.’s Grazias Vienna Cream Ale. The pairing is available at Tacos Perla until further notice.
HELP WANTED @ LATITUDE 33 With Head of Brewing Operations Kevin Buckley moving on to Barley Forge Brewing Company in Costa Mesa, Latitude 33 owners asked us to put out the word that they’re seeking a new brewmaster. Qualified brewers interested should call (760) 598-2337 or email info@ lat33brew. While we are sad to see Kevin leave San Diego, we’re confident he’ll be making news in the pages of our sister magazine, West Coaster Southern California, which covers beer news in the Orange County area.
NEW LIGHTNING TASTING ROOM Lightning Brewery has opened their tasting room in the industrial suite adjacent to the Poway brewhouse. While we at West Coaster will miss the charm of standing in the stantioned-off zone inside the production area, the new tasting room is well deserved for a brewery that’s been operating since 2006. Disclosure: Lightning is an advertiser with this magazine - see their ad on page 11 for more info.
WestCoasterSD.com | 9
OFFBEAT BREWING CO., OFFBEAT BREWERY & PINK BOOTS SOCIETY SAN DIEGO
NORTH PARK BEER CO., BEACHWOOD & BENCHMARK
An across-the-pond collaboration brew between Escondido’s Offbeat Brewing Co., Crewe’s Offbeat Brewery and our local chapter of the women’s professional brewing organization Pink Boots took place in Offbeat US’s brewery late September. Tom Garcia (Offbeat US), Pink Boots San Diego organizer Denise Ratfield along with Michelle Kelsall (Offbeat UK) were seen on social media mashing in. Details were slim as the brew date was around time of print, but keep an eye on Offbeat’s website and social media for more info on where to grab this beer: offbeatbrewing.com.
Award-winning homebrewer Kelsey McNair of in-theworks North Park Beer Co. recently worked with Julian Shrago of Beachwood BBQ in Long Beach to recreate “Hop-Fu” which won three gold awards (‘14, ‘12, ‘10) and one silver (‘13) at the recent American Homebrewers Association competitions. McNair, who is seeking a location to open his brewery in North Park, also worked with Benchmark Brewing to create the cream ale/IPA mash-up “Hopcorn” this past month.
TOOLBOX GRAND OPENING IN NOVEMBER Lovers of Brettanomyces beers should watch Toolbox Brewing Co. The Vista brewery opened in September with several quality beers, including an IPA & Saison - each brewed using 100% Brett. More is on the way with a barrel aging program that’s been established since day one. Their grand opening is slated for early November. One to watch!
PINTS & PROSTATES Sharing a common goal, craft beer prostate cancer charity Pints for Prostates is working with the popular Movember Foundation this November to raise awareness for the importance of regular health screenings to prevent the disease. In addition to growing out a mustache for the month of November, charitable beer drinkers should consider donating to this grassroots 501(c)3 organization. In 2012, PFP donated over $155,000 to various prostate cancer organizations. During San Diego Beer Week 2014, there will be fundraisers held at Societe Brewing Co. and other locations TBD. More info: pintsforprostates.org
10 | October 2014
LA JOLLA ART & WINE FESTIVAL Sure, there’s no “beer” in the title, but expect plenty at this sixth annual event; Stone, AleSmith, URBN St., coronado, Helms, Green Flash, La Jolla, New English, Saint Archer, Ballast Point, Belching Beaver, Fat Cat and more are expected to pour Saturday, October 11 from 8 - 11 p.m. in the village of La Jolla on Girard Avenue between Wall Street and Silverado Street. Attendees are encouraged to participate in the stein holding contest, with proceeds going to fight childhood cancer. Visit bravecort.com for more information and to buy tickets.
IRON FIST & KEN SCHMIDT Late September saw a series of homebrewer Ken Schmidt beers released from Iron Fist Brewing Co. in Vista, CA. Readers will remember Schmidt was the winner of Stone Brewing Company’s annual homebrewing competition in 2009 & 2012. Winners get to pick another professional brewing collaborator, and in 2012 Schmidt picked Iron Fist to help on Stone’s system - beginning a collaboration relationship between Brandon Simenski, IF’s brewmaster. Beers on tap included a Coconut Porter (2009’s winning recipe) and Chocolate Mint Stout (2012’s winning recipe), both of which may be available still at the brewery on draft. Iron Fist Brewing Co. celebrates their 4th Anniversary October 11th.
MODERN TIMES & COUNCIL BREWING BOTTLE RELEASES Point Loma’s Modern Times Beer released three barrel-aged variants of their Monsters’ Park Imperial Stout in September. According to the brewery: “Monsters’ Park -- our hulking, cantankerous 13% ABV imperial stout -- was aged in two different barrels: Rye whiskey & Tennessee whiskey. A third version was created by adding some of our house roasted Black House Blend coffee to two barrels of the rye version.” Unfortunately, this was a limited release and sold out very quickly. Also last month, Council Brewing Co. released their first bottled beer: Nicene, a Saison fermented and aged in Gewürztraminer wine barrels. Bottles were still available at time of press, and the next bottle release is scheduled for a yet-unnamed barrel-aged Belgian Tripel mid-November.
NEW BEER SPOTS IN SD COUNTY Each month we add new locations to distribute this magazine, and it’s become a good way for us to keep track of new beer spots opening around town. You’ll find West Coaster at businesses that either serve, sell, brew or have some tangible connection to San Diego craft beer. With that in mind, we started delivering to lots of locations in Oceanside: Pour House, Surfside Tap Room, Bagby Beer Co. Bull Taco and Local Tap House. Throughout the rest of the county, we added Green Dragon Tavern in Carlsbad, Balboa Tap House in Clairemont, Twisted Manzanita’s tasting room in Pacific Beach, Downtown Cafe in El Cajon, Cork and Craft / Abnormal Beer Company in Rancho Bernardo, Oggi’s Pizza Express in Pacific Beach, Underbelly II in North Park and Florent Restaurant in Downtown.
LIGHTNING BREWERY IS PROUD TO ANNOUNCE THE GRAND OPENING OF OUR NEW TASTING ROOM OCTOBER 10-12
Lightning Brewery just opened a new tasting room adjacent to the brewery in Poway. Stop by and enjoy a taster, medium or large pour of Lightning’s award winning beers. Tasting Room Hours: Thursday thru Saturday 1:00 - 7:00pm Sunday 1:00 - 5:00pm 13200 KIRKHAM WAY, SUITE 106, POWAY, CA 92064 Tasting room direct: 858.513.8071 WWW.LIGHTNINGBREWERY.COM
PLEASE JOIN US FOR THE SAN DIEGO BREWERS GUILD FEST NOV 7-8 https://www.eventbrite.com/e/san-diego-brewers-guild-festival-tickets-12269954765
OUTSTANDING SELECTION OF BARREL AGED BEERS, FINE WINES & CRAFT SPIRITS $3 and $5 All Draft Beers on Wednesday
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Friday Nov 7th
SD Craft Beer Week Takeoff with Hanger 24
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Tuesday Nov 11th
Tapping Pugachevâ€™s Cobra and Falling Leaf starts at 5
Stone Beer, Beer Cheese and Chocolate Pairing 6 to 10
Saturday Nov 8th
Thursday Nov 13th
Green Flash Suds and Sliders starts at noon
Sunday Nov 9th
Beer Brunch with Belching Beaver Featuring a Barrel Aged Saison 10 to 2
Monday Nov 10th Noble Ale Works Breakfast 4 Beer Dinner starts at 6
RENT A KEG & JOCKEY BOX FOR YOUR SDBW EVENT 866.KEGS.4.U
Rough Draft Tap That Party with a Brewers Perspective on Brauts Featuring Barrel Aged Emboozlement and Fruedian Sip starts at 5
Friday Nov 14th
Port and Lost Abbey Flights and Bites starts at 5
Saturday Nov 15th
Ballast Point Oceanic Adventures ALL DAY LONG
Sunday Nov 16th
Firestone Brews and Backyard B.B.Q.s from 3-closing
knbwinecellars.com | 6380 Del Cerro Blvd. San Diego CA 92120 | 619.286.0321
Twisted Manzanita brewer Dan Cady works on a batch of the companyâ€™s annual Witchâ€™s Hair Pumpkin Ale in late August
#sdbeer Over the next two pages, weâ€™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.
@ericreichert87 WestCoasterSD.com | 15
Follow @westcoastersd on Instagram, and donâ€™t forget to use #sdbeer in your uploads! Our favorite #sdbeer photos will appear in the November issue of West Coaster San Diego
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!
THE SAN DIEGO BREWERY GUIDE
San Diego's only Authentic Belgian Pub, Serving Traditional Low-Country Cuisine and Fine Belgian Ales
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THE 2013-2014 FRESHMAN CLASS: A PHOTO ESSAY OF SAN DIEGO’S NEWER BREWERS BY BRUCE GLASSMAN, PUBLISHER, THE SAN DIEGO BREWERY GUIDE Well, the total San Diego brewery count is now well into the 90s, with at least two dozen or more breweries in various stages of planning and building. During the past 12-14 months or so, almost 30 new locations have started brewing, though not all of them are open to the public. Some will open soon, others will likely remain strictly production. By our count, 20 new places have opened their doors to patrons in the past year or so. Some are real “newbies” on the scene, and some are longtime players who have expanded or finally broken out on their own. Here’s a look at who they are and what they look like.
A pint of Tush, Acoustic’s session IPA
You can find full details and tasting notes on all of San Diego’s breweries in THE SAN DIEGO BREWERY GUIDE, published by Georgian Bay Books (georgianbaybooks.com)
ACOUSTIC ALES BREWING EXPERIMENT On Hancock Street, right off the #5 near the airport, Acoustic has set up its comfortable “speakeasy style” tasting room in part of the historic Mission Brewery building.
Ballast’s Homework #3 awaits sipping.
Former Pizza Port brewer Jeff Bagby has finally opened his sprawling new facility in Oceanside, which includes indoor and outdoor sipping spaces, as well as a rooftop patio, a full kitchen, and a sizable outdoor eating area. View from Bagby’s rooftop patio
BAGBY BEER COMPANY 20 | October 2014
The third major facility opened by the Ballast Point folks, this one on India Street not only features small-batch R&D beers, it also has a full kitchen with lots to choose from.
BALLAST POINT BREWING & SPIRITS, LITTLE ITALY
One of Vista’s numerous new breweries in the past year or so, Barrel Harbor’s nauticalthemed tasting room is spacious, light, and airy.
Barrel Harbor’s cool tap handles
A cold pint of Beer Brewing IPA sits on the ledge.
BEER BREWING COMPANY
BARREL HARBOR BREWING COMPANY
Booze Brothers’s familyfriendly tasting room includes a ping pong table. Inside this light industrial office park in Vista, you’ll find a welcoming tasting room with enough space (indoor and outdoor) to sit, stand, or play ping pong.
Tucked away behind Bull Taco in Oceanside, you might have search extrahard to find this small tasting room and brewing facility, which (thankfully) has an outdoor beer garden space as well.
BOOZE BROTHERS BREWERY Border X’s blood saison glows in the afternoon light.
Original Tasting Room (now closed). New Tasting Room to open soon across the street.
BORDER X BREWING One of Kearny Mesa’s newest nanos, this legal-court-themed tasting room is light and airy, with a large bar and plenty of space to stand and sip.
A flight of Council tasters
COUNCIL BREWING COMPANY
A quiet office park in San Marcos houses this small but charming outlaw-themed tasting room, with the brewing equipment in back.
Dos Desperados has one of the coolest growlers in town.
DOS DESPERADOS BREWERY
North Main Avenue, where Fallbrook Brewing is located, is a quaint and inviting street with shops, restaurants, and lots of local flavor.
Fallbrook tasters lined up for review
FALLBROOK BREWING COMPANY La Jolla Brewing offers lots of outdoor seating options.
A collection of Groundswell tasters
GROUNDSWELL BREWING COMPANY
Legacy bottles a number of its most popular beers.
Right off bustling Friar’s Road in the Grantville area, Groundswell looks out onto the relatively quiet Riverdale Street, with a comfortable and welcoming tasting room.
LA JOLLA BREWING COMPANY Minutes from the beach in downtown La Jolla, this tasteful and well-designed location offers patrons two large indoor spaces as well as a lovely patio.
LEGACY BREWING COMPANY One of three newbies in Oceanside, this Americana-themed tasting room is dominated by a large bar and big picnic tables that make for family-style sipping and socializing.
A pint of Pacific pale ale
PACIFIC BREWING COMPANY Nickel reflects a comfortable, country cabin feel.
Joining the likes of 5 or 6 other Miramarbased operations, Pacific’s tasting room is simple but welcoming.
A small, rustic, and very charming cabin in the mountain town of Julian houses veteran brewer Tom Nickel’s humble but popular nano.
NICKEL BEER CO. Grand Avenue in Escondido, which is home to Plan 9, a Farmer’s Market, and a number of excellent restaurants, is one of the city’s truly charming downtown areas. Plan 9 boasts a dedicated play area for kids.
PLAN 9 ALEHOUSE
CONT. ON PAGE 34 ►
2ND ANNUAL SD BEER WEEK TRIVIA NIGHT
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Weihenstephaner Oktoberfest Glass Night 4:30pm - 9:30pm
Saturday 10/11 Taste of North Park
11:00am - 3:00pm
Storytellers Dinner Experience Featuring Guest Chef Nick Brune 6:00pm - 9:00pm
Sunday 10/26 Live Bluegrass by the Big Decisions 6:00pm
BREWMASTER DINNER SERIES Join us for dinner and experience an amazing night of perfectly paired food and beer. Spend an evening with the Brewmaster and Chef Amanda Baumgarten. Email firstname.lastname@example.org to get your spot at the dinner table.
WEDNESDAY NOVEMBER 12TH
SATURDAY NOVEMBER 15TH
THE CARBOY CHRONICLES
COLLABORATE AMONGST YOURSELVES
“NORTH BY NORTHWEST” SOUR PROJECT BY RYAN RESCHAN PHOTOS BY ANDY SAMMONS
ollaboration is big in craft beer these days and local San Diego brewery Stone Brewing Co. has been at the forefront of this trend. Stone has collaborated with other breweries, homebrewers, chefs, and even actors and rock stars. But they are not the only brewery in town collaborating with their peers and homebrewers. Several breweries run Pro-Am competitions with the winner getting to scale up their recipe on the big system. Other breweries will invite well known homebrewers to either scale up an award winning recipe or collaborate on an entirely new beer. The amount of breweries in town doing this is one of many reasons San Diego has become a world renowned beer destination. But what about homebrewers collaborating amongst ourselves? Let’s discuss some ways to do this more often. Finding homebrewers to collaborate with is much easier if you are member of the numerous San Diego homebrew clubs. Fire up a search engine and type ‘San Diego homebrew clubs’ and you’ll have over a half dozen of results. Likely there is a club near you somewhere in the county. Beer forums are also a good place to connect with people. The better craft beer forums will have a homebrew forum and there are bound to be some San Diego members. Same goes with Homebrew Talk, probably the largest homebrew forum on the internet. Most clubs have a mailing list (via email) that allows members to communicate with each other. Send out an email with an idea and see if anyone else is interested. The inspiration of this article is from a series of emails about the Sierra Nevada Beer Camp collaboration beers they created with breweries from around the country to celebrate the opening of their East Coast brewery. QUAFF member Brian Trout thought it would be a fun idea for more homebrewers to collaborate together. After I tossed out the idea of starting a sour beer project, the wheels went in motion and the ‘North By Northwest Sour Project’ was started.
PHOTO CAPTIONS: 1. Harvested yeast starter 2. Mashing in 3. Lautering 4. Checking wort color (continued on page 27)
WestCoasterSD.com | 25
After a series of back and forth emails about grain, hops, water profile, yeast, bacteria, mash temperature and procedure, etc., we settled on a recipe. Taking a somewhat traditional approach to sour beer making, we split the grist between 60% Pilsner malt, 30% wheat malt and 10% flaked wheat. To simulate a traditional lambic turbid mash, flaked oats were added to the wort once half the runnings from the sparge were collected. The oats were left in the kettle until just before boiling. Steeping instead of mashing the oats would add starches to the wort, something that Brettanomyces will break down over time, creating some nice esters. Aged hops were used as well, giving the beer only a few IBUs to help preserve things. We mashed in on the low side, around 149/150 degrees Fahrenheit, for highly fermentable wort. After a 90 minute boil, getting the beer to cool to the mid 70s Fahrenheit on a hot day, two six gallon fermentors were filled. A mixture of commercial beer dregs grown up ahead of time, two strains of Lactobacillus, and two strains of Brettanomyces were pitched. Fermentation started up quickly and went strong for a week. Each carboy was fermented at each other’s house, one with an airlock, the other without, only foil covering the opening. Temperatures were different as well, ranging from the low to upper 70s Fahrenheit. Two weeks later, we met up at Brian’s house for another brew day to yield another 10 gallons of sour beer. Small changes were made, mashing at a higher temperature (156-158F) to create longer sugar chains for the Brett to work on and pitching a different blend of Brettanomyces along with growing up different commercial saison dregs. After two sessions we yielded 20 gallons of sour beer, something that would be difficult for me to make on my own since I don’t have the fermentation capacity. Blending the four fermentors is also going to be a fun time, tasting the differences between them and then seeing how they work together. Other variations might be made as well, like adding in oak or other types of fruit tree wood like peach, plum, orange, apple, and cherry. The amount of time it takes to create a sour beer is something we both were willing to commit to as well. So what other ways can you collaborate? One of the most popular ways I’ve seen homebrewers collaborate is to get a spirit or wine barrel and get together to brew enough beer to fill one. I’m guessing most of you don’t have a large enough brewing system to
26 | October 2014
7 7 8
fill a 53 or 60 gallon barrel, so having some help can mean filling the barrel in one day. Many craft breweries only use their spirit barrels for a single fill and will then sell the barrels to the public for a reasonable price. Check social media for local breweries selling their barrels. With wine country up in Temecula, many wineries are selling barrels as well, especially those they find harboring Brettanomyces. A used wine barrel is a great barrel to start a sour beer project with. The flavors of wine work great with the base beer and any natural wild yeast or bacteria can be beneficial to the beer. Once a bourbon barrel is used a few times for beer, the bourbon will fade and the barrel becomes more neutral, making it an ideal barrel for sour beer as well. Of course you can keep it much simpler by finding combinations of brewing skill levels, making a style you’ve never brewed before, experimenting with ingredients, or trying a brewing process you’ve never done before (turbid mash, decoction mash, etc.). Collaboration is a great way to get out of your comfort zone and try something different. It’s also a great way to learn from your fellow brewers and have a good time brewing some beer. ■
PHOTO CAPTIONS CONTINUED: 5. Checking the gravity with a refractometer 6. Draining the steeped oats... 7. Draining the steeped oats 8. Adding the aged whole leaf hops 9. Chilling down with an ice bath 10. Filling a fermentor 11. Filling even more fermentors! 12. Adding bacteria to the fermentor
WestCoasterSD.com | 27
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GROWLER GRUMBLINGS BY IAN CHEESMAN
here’s not much out there that can get a jaded sort like me engaged in civic affairs. I’m generally content to sit back, enjoy my beer, and let the ruling party du jour screw me in their own unique way. But when I heard in late 2013 that the California legislature was progressing on a bill allowing tasting rooms to fill growlers other than their own, I was briefly swept up with patriotic fervor. The bigwigs up in Sacramento were finally addressing an issue that has plagued the electorate for far too long: our state’s crippling pantry-space deficit. When San Diego craft breweries were still few and far between, investing in a growler was a no-brainer. Securing the odd square foot in my house for that bulky glassware was well worth the mileage it was due to receive. However, as the scene continued to grow and growler-fill opportunities rapidly multiplied, I found myself being far more calculating about the decision. Was I sure that I would be revisiting that location with any frequency? More importantly, did I really want to deal with the inevitable stink-eye from my wife when I started nudging our wedding china around to put another growler to rest? I felt those worries evaporate away with the passing of Assembly Bill Number 647, which officially codified the conditions for a brewery to fill non-native growlers. Soon I would be able to enjoy a boundless variety of to-go wares without having to produce promise rings for every brewery I visited. There would be One Growler To Rule Them All, just as the ancients foretold. Reality being reality, things didn’t shake out that way. Some breweries adopted the change as soon as it was legally viable, while many others are still dragging their feet (or refusing altogether). And even among the willing breweries, I’ve found a surprising latitude in their conditions for doing so. Why did this seemingly simple change have such a chaotic reception? One specific aspect of the bill that concerned many local brewers was the wording on how to properly anonymize a labeled growler. It stipulates that a brewery may fill any growler provided that any information it presents from the other brewery must be “completely obscured in a manner not readily removable prior to resale”. What exactly constitutes “not readily removable”? Mummifying it in duct tape? Tucking it in a paper bag secured with a halo of razor-wire and very tiny armed guards? Even without indulging in hyperbole, that standard is problematic in practice. If a tasting room wishes to honor anonymized growlers, those behind the bar are left evaluating if the customer’s (likely improvisational) handiwork is adequate. Being too stringent means possibly alienating a consumer and missing a sale, while filling an insufficiently covered growler could result in being charged with a misdemeanor and getting fined. Legal interventions may not be terribly likely to occur (to date no breweries have reported raids from Growler SWAT teams), but its a scenario that any business owner could be wary of.
Does this constitute ‘not readily removable’? A brewery does have the option to obscure the growlers themselves. Logically it’s the best way to assure a consistent standard, provided they don’t mind absorbing the material expense, and thirsty consumers are willing to extend their queue for a few more excruciating moments. However, there is a more subtle worry that many brewers voiced, namely not wanting to be tacky. There’s a concern that blotting out a peer’s logo (especially in a haphazard fashion), looks disrespectful. It’s not an argument that moves me as a consumer, but when folks like Alex Van Horne, owner of Intergalactic Brewing, share “I’m not in it to upset anyone by slapping duct tape or stickers all over another brand,” the hesitation is understandable. All of the above can be circumvented by employing a blank growler (an option now available for purchase in many tasting rooms in response to this law), but there are still conditions for putting them in service. The law also demands that the growler, whether blank or rendered faceless, must use supplementary,
WestCoasterSD.com | 29
government-approved labeling to identify its contents and the vendor. These are reasonable asks, but opinions varied among brewers as to how arduous the approval process is. It is a somewhat new class of labeling, which is exactly the sort of thing bureaucracy is capable of turning into a vortex of uncertainty. Further consider that for all the words historically used to describe the Department of Alcoholic Beverage Control, “a chill bro” has never been among them. While most of the brewers I contacted were amenable to going through that process for their customers, some did bemoan the missed branding opportunity a blank growler represents. It’s a simple vehicle to build brewery awareness and the exclusivity likely fosters repeat business. That said, many brewery owners, like Shannon Sager of Breakwater Brewing Co., reported the consumer response to offering blank growler files tended to offset that liability. “So far, there seems to be a real positive response to us doing this. I am happy to sell our beer in any container that is deemed legal,” he offered. This makes obtaining an unlabeled growler a sensible enough solution, but it’s important to notes that not all growlers are created equally in the eyes of San Diego brewers. There is a definite schism between those that believe a screw top lid will sufficiently preserve the growler’s precious cargo and those who proclaim using anything less than a gasketed swing top is akin to blasphemy. Wars have been started over less. It was a question that actually compelled Societe Brewing to pit various screw top seals against their “control” swing top growler in a battle royale against the stresses of temperature, shaking, inversion and whatever other sadistic whims occurred to them. The study may not have been peer-reviewed or sufficiently blinded for inclusion in academic growler-seal publications, but the benefits the swing tops offered in preventing loss of carbonation or even spoilage were enough to inform their policy. It’s a decision that many breweries likewise echo to assure their beer is well represented after leaving their facility, even at the risk of turning away the occasional screw top. This makes the optimal consumer strategy pretty clear. For the subset of breweries that do offer to fill growlers other than their own, the best bet is a blank, swing-top sealed growler made of either brown glass or stainless steel in a 2-liter capacity. The swing top bias seems to only run one way: no brewers who opt for screw tops as their stock offering indicated an unwilling-
30 | October 2014
Jason and Denise from San Diego-based Craft Company, selling blank growlers at a beer fest ness to fill a swing top if it physically fit into their tap setup. You may find some yield on growlers you’ve attempted to anonymize with duct tape or less standard sizes (1L, 32oz), but it’s probably not worth the gamble of walking away beerless. I would suggest the other arm of this strategy is to politely share your preference to use your blank growler with any breweries that have yet to embrace them. Many I spoke to were open to the practice it, but the lack of mandate from their customer base didn’t make setting it up worth prioritizing. If this is a perk that is important to you, let them know. Just consider the many perspectives they shared before you become insufferable about it. To any brewers on the fence about this decision that might be reading this, allow me to offer a final plea. Over the years I have purchased a lot of beer, to the extent that I’ve probably individually funded the orthodontic needs for many of your children. And as obscene an amount of beer as that is, I actually would have bought more were it not for the instances where adding another growler to my menagerie was too strong a deterrent. My happy marriage and renewed faith in government could very well hang in the balance here. No pressure though. ■
NOVEMBER 7-16 Get ready folks... our 10-day celebration of San Diego craft beer is coming! Tickets for the VIP Brewer Takeover, Guild Fest and more
Funded in part (or in whole) by the San Diego Tourism Marketing District Corporation with City of San Diego Tourism Marketing District Assessment Funds.
THE INTERSECTION OF COFFEE BEER
BY SAM TIERNEY
Mike Arquines and son, of local roaster Mostra Coffee, working on a batch; photo by Ryan Lamb
32 | October 2014
INTO THE BREW
have been a coffee drinker for several years now, sometimes show that brown ales, with their lighter roasted malt flavors, can be drinking it daily, and other times only occasionally. At first, just as good of a base to showcase what coffee can add to a beer. as I imagine it is for most, I was just looking for some cafEven pale beers present an interesting opportunity for adding coffeine. Late nights spent studying or writing in college usually fee, as it allows brewers to mimic some of the flavors of roasted called for a pot of coffee (probably a year old container of ground malt without making a dark beer. Faction Brewing in the Bay Area Folgers into an auto drip brewer, for shame) or a can of whatever brews a beer called Anomaly, which is a golden ale with coffee, energy drink I liked at the time. Just as my relationship with beer chocolate, lactose sugar, and star anise. The effect is what they call has matured since those days, so has my relationship with coffee. a “white chocolate stout.” Another Bay Area brewer, The Rare BarA french press coffee maker and a cheap blade grinder were rel, has even made a barrel-aged sour beer with coffee beans added my first steps toward making good coffee at home and were an directly to the barrel. I have to say that I was pleasantly surprised eye opening example of what freshness by how good it was. I assumed the and real flavor means for coffee. Seekacidity would be overwhelming, but FLAVOR STABILITY IS AN ing out local roasters and coffee shops the coffee came across almost comprovided a wealth of information as pletely in the aroma. Stone went IMPORTANT ASPECT THAT well. About a year ago I must have hit particularly out-there the tipping point because I soon found with their Dayman CofBREWERS HAVE TO CONSIDER myself with a pile of coffee equipment fee IPA, which blended in my kitchen and was losing my free coffee and tropical hop WHEN USING COFFEE. time to seeking out as much coffee inaroma to good effect. COFFEE, JUST LIKE BEER, IS AT ITS formation as I could. I discovered that Coffee can be modern American coffee roasters and added to beer in variBEST FRESH. cafés (often referred to as “third wave” ous ways. When Redand much like small, independent brewhook first made their Double Black Stout over a deeries) have undergone a surge in creativcade ago, they added a coffee extract that Starbucks ity, innovation, and popularity that closely mirrors what American was producing at the time to add to their ever-growing freak show brewers have experienced over the last several decades. There are of coffee-flavored beverages. In an interesting twist on that original even international competitions that allow baristas to compete in idea, Starbucks actually just introduced a beer flavored latte to their producing the best cup of coffee in the world, just like brewers menu in some test markets. It doesn’t appear to be available anyhave the World Beer Cup. where around here yet, but I can’t say I wouldn’t try it, even if out Coffee in beer isn’t exactly a new thing, though it seems to of morbid curiosity. While extracts are an easy way to dose coffee have hit its stride in recent years. One of the first coffee beers that flavor into beer, many other brewers are adding brewed coffee or I ever had was Speedway Stout from AleSmith, about 6 years ago. espresso to beer, which can provide plenty of flavor but also dilutes I drank a whole bottle in one evening and I remember distinctly the beer by adding water. the odd feeling of consuming a significant amount of caffeine in a beer (and a big beer at that!). It was... oddly pleasant. I’ve since had many others but Speedway undoubtedly remains one of the finest, and others must agree based on the ludicrous amount of variations on the beer that Alesmith has produced since the original came out. Beers with dark roasted malts are typically chosen for adding coffee to, as the flavors of roasted malts are very similar to many darker coffees. In fact, the drum roasters that are used to roast malt and coffee are nearly identical, and the process is very similar. Stouts and porters remain the overwhelmingly popular style of beer for brewers to add coffee to, but beers like Automatic’s Coffee Imperial Brown or Port’s Board Meeting
A recent coffee “cupping” session at Firestone Walker
WestCoasterSD.com | 33
One aspect of coffee that can be problematic in beer is its acidity. Dark beers already tend to be on the acidic side due to roasted malts, and some coffees, especially from regions like East Africa, can be quite acidic as well. One way around this is to cold-brew the coffee, which produces a highly-concentrated coffee with a much lower acid level. Cold brew is also more flavor stable, especially compared to something like espresso that oxidizes within minutes of brewing and loses its bright character. Flavor stability is an important aspect that brewers have to consider when using coffee. Coffee, just like beer, is at its best fresh. Coffee beans only retain their peak flavor for a couple of weeks after roasting, and brewed coffee goes stale within anywhere from minutes to an hour or two depending on who you talk to. In my experience, coffee beers have a tendency to take on harsh bell pepper and earthy notes when they stale. Another way of extracting coffee flavor that addresses the staling aspect is by cold brewing coffee with the beer itself instead of water. Also called “dry beaning” by some, this method involves steeping whole bean or ground coffee in beer for a day or so, just like making cold brew with water. This creates a lower-acid, more flavor-stable coffee infusion and allows you to add almost unlimited coffee intensity without diluting the beer. At Firestone Walker, we recently held a coffee “cupping” session to select a coffee for our new coffee beer. Intelligentsia Coffee from Chicago sent us a selection of six different coffee beans that they thought would be good candidates for adding to our oatmeal stout, Velvet Merlin. We tasted all of them hot and then made cold brews and came back the next day and tasted them cold to see how they differed. We ended up choosing their Frequency Blend, which is a very smooth, balanced blend of Latin American coffees that we feel will play particularly well with the cocoa nibs that we are also adding. We also tasted a very fruity Ethiopian coffee that reminded us all of berry jam. While this wasn’t the right coffee for this beer, I would love to explore what fruitier coffees could do to take coffee beers past a more typical coffee character. Coffee has a whole world of flavor unto itself and I think that brewers have only explored a part of its potential as a beer ingredient. ■ Into the Brew is sponsored by The High Dive in Bay Park
CONT. FROM PAGE 22
Vista’s most recently opened brewery, Toolbox has a charming, handcrafted feeling, with nice space for standing or sitting while sipping. Toolbox tap handles are some of the coolest in San Diego.
TOOLBOX BREWING COMPANY
Across the parking lot from Pacific Brewing in Mira Mar, this teeny brewery sports a humble, hand-made feeling that reflects the simple space. A creamy head crowns a rich stout.
2KIDS BREWING COMPANY
A 10-taster lineup sits atop the Urbn St. bar.
This large, family-friendly space in downtown El Cajon sports a large bar, patio seating, and a full kitchen which—among other things—makes some of the best thin-crust pizza in San Diego.
URBN ST BREWING
WestCoasterSD.com | 37
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PERSPECTIVES: SATELLITE TASTING ROOMS
THE DOCTOR’S OFFICE
Modern Times and Belching Beaver also join the list of locations up-and-running; they both have tasting rooms on 30th Street in North Park. West Coaster spoke with representatives from a few of these operations – Chris Carroll, Director of Merchandise at Stone; David Favela, Co-Owner at Border X; Paul Sangster, Co-Owner of Rip Current; and Daniel Cady, Brewer at Twisted Manzanita. We also talked with publican Karen Blair, Co-Owner of South Park mainstay beer bar Hamilton’s Tavern, as well as East Village brewery and restaurant Monkey Paw, City Heights’ Small Bar, and the in-the-works South Park Brewing Company, who provided perspective from that of a bar owner and operator, a position that may be at odds with satellite tasting room operations. WC: What is the advantage of having a tasting room?
Twisted Manzanita in Pacific Beach
magine a place in your neighborhood where you could go to the counter and order a taster, flight or even a pint of craft beer. A place where you could purchase a rare or limited-edition beer in a 22oz bomber, a six-pack, or even a magnum. A wonderland that could fill growlers (perhaps even ones from other breweries), or even sell you an entire keg! The place described above is not a bar or restaurant, not a liquor store or bottle shop, and not a brewery. No, this seemingly fantasy world is, in actuality, the reality of the newest trend sweeping San Diego: satellite tasting rooms. What is a satellite tasting room? In simple terms, a satellite tasting room is an extension of a brewery where the final product, beer, is sold to the consumer in an environment separate from the actual brewery itself. The intended usage of a satellite tasting room is to act as a retail location for a brewery where only their wares will be on display and for sale on draft, in bottles, growlers, or kegs. For breweries, there’s the obvious benefit of attracting consumers you might not otherwise see; San Marcos-based Rip Current is working on setting up one of these locations in North Park. What’s the law behind these operations? West Coaster spoke with San Diego’s “Craft Beer Attorney” Candace Moon, Esq. about what enables breweries to have satellite tasting rooms. “There is a law that allows a Type 23 to have basically a ‘duplicate’ of its license – these duplicates allow for all the same rights as the main license with the exception of brewing,” said Moon. Currently, California’s small brewers can procure up to six of these licenses. Stone is currently leading the charge, with tasting rooms (“company stores”) in South Park, Downtown (x2), Oceanside, and Pasadena. And in addition to the Rip Current spot mentioned earlier, Iron Fist is working on a satellite tasting room in Barrio Logan (close to that of Border X), while Twisted Manzanita just last month opened their Pacific Beach spot on Mission Boulevard.
Stone: Tasting rooms allow us to educate fans about our offerings while in a relaxed and intimate environment. With our Stone Company Store locations, we’re able to participate in community events, raise money benefitting local causes and become an integral part of Southern California neighborhoods. Border X: We have a vision for our beers and our role in the community, and a tasting room enables us to craft that experience in its totality and in a way that you never could with advertising, or even a tasting booth at a beer festival. Twisted Manzanita: A tasting room allows us to showcase beers that are special to customers in an area where our footprint is small. These specialty brews are opportunities for us brewers to be creative and further advocate the magic of craft beer. Rip Current: There are many advantages for a brewery to have its own tasting room. We can control the handling of the beer, serving line condition, glassware type, glassware cleanliness, et cetera, so we know that our beer is being presented in the best possible way to the customer. On the business side, the brewery is able to make more money from the retail sales - that allows us to spend more money on ingredients, equipment, and other items to improve the customer experience. Karen Blair: Higher profit margin is the biggest advantage. There’s no distributer or delivery driver to pay. You get people right into your space and they get to try as many of your beers as you can offer, as opposed to a bar that maybe only picks up one or two types at a time. They also do not have to worry about needing a kitchen, which often comes along with the alcohol license for a bar. WC: Why now? Stone: Our first tap room, Stone Company Store - South Park, just celebrated its third anniversary in June so we’ve been at this for a while now. Craft beer enthusiasts are eager to check out brewery tap rooms because they offer opportunities to try new and unique beers, chat with the brewers and/or staff, and relax in a casual environment. Border X: When we started in South San Diego County, we were just about the only brewery in the this part of the county, while there are almost a hundred breweries elsewhere. People often
WestCoasterSD.com | 39
tell us how happy they are that they do not have to drive 30-45 minutes for the experience. Twisted Manzanita: We decided to begin this project at this point in time because of the ever-increasing desire around us to serve good beer. To help assuage this thirst, we wanted to expand our footprint to an area with a deep demographic. By doing so, we can share upon many different palates: tourists, locals, new advocates, and craft beer aficionados. Rip Current: We’ve been open for just over one and a half years, and this is the soonest we could make it happen. WC: Do you think tasting rooms will compete with bars and restaurants that may be selling beer near your tasting room?
Stone: An overwhelming majority of our experiences have been very positive, with few bumps along the road. More and more cities are seeing the value in the tasting room model and are quite accommodating throughout the entire process. Border X: No, the city has been incredibly supportive. I think different tasting rooms create their own vision of what they stand for. For us, the community, and specifically local artist and activist engagement was never a marketing strategy or after thought, it was part of our vision and mission. I think the community of Barrio Logan and City of San Diego recognize that it is done right. Tasting rooms are an asset and can help develop sense of community and spur economic growth. Rip Current: Not yet. Twisted Manzanita: We have been thoroughly honest with our goals. All of the feedback we have been receiving has been positive and encouraging.
Stone: Our Stone Company Stores provide a different ambiance and experience than the typical amenities people find at bars and restaurants. They aren’t meant to compete with our retail, restaurant and bar partners. Instead, we use Stone Company Stores to WC: What do you hope to accomplish? promote the thriving craft beer scene. Border X: No, not at all. We provide a one-on-one experience Stone: The mission of our Stone Company Stores is to create with our beers, and for many it’s the first time they’ve tried a craft excitement for what we, as craft brewers, are doing and to engage beer. When they understand we start from scratch and produce fans on a more personal level. these beers, they are astounded and engaged. When we tell them Border X: We set out to create something that reflected and about inspiration for the flavors and our vision for future beers, celebrated the incredibly rich mix of culture on the border, and they become emotionally engaged and anticiwe have with our beers and our tasting pate our next release or flavor. rooms. We hope to continue on this path, Rip Current: We are near some stellar beer going broader and deeper in our commitbars, restaurants and other breweries. The ment to the communities we operate in. greater North Park area is quickly becoming Rip Current: Our most frequently asked an important hub for craft beer in San Diego question is how to get our broader beer and attracts many beer fans as well as the huge line-up in San Diego proper, so we’re pool of locals. We hope that our new location responding to these questions by opening will add to that interest so will have a positive our second tasting room. We hope to impact on other craft beer-oriented businesses. share the full breadth of our beer line-up Twisted Manzanita: That is less of a concern; (normally at least 20 different styles) we have spent a lot of time building relationwith those customers who live/work just ships with bars and restaurants and we never too far away to drive up to San Marcos want them to feel that we are infringing. So far very often to see us. we have been met with support from the comRip Current/Sublime under Twisted Manzanita: This tasting room services a purpose munity around us. We have also assured everyconstruction in North Park that is two-fold. Primarily, exposing more people to our one that we will not be serving food, but rather beers. Coupled with creating new brews, we want people encouraging guests to dine at the many great to feel that they are getting a unique experience while at places nearby. Already we have created great partnerships with Twisted Manzanita Ales. the restaurants in the area and we are certain they will continue. WC: Like anything in this free market economy, these ventures But certainly, our focus is the beer. will only be as successful as community support allows. Karen Karen Blair: This isn’t a question of the chicken or the egg. We Blair shared some additional thoughts on this matter and spoke know which came first. These satellite tasting rooms are choosto the issue of community. “It seems to me we have lost sight of ing exactly where they want their locations and are choosing to the bigger picture, and, unfortunately, there’s no eloquent way to plop them right across the street from a bar. So of course brewery say this, it is due to the high profit a tasting room can make. I am tasting rooms do compete and very directly with all bars. The absolutely not saying there should be no tasting rooms at all. Part problem is not that they have a tasting room; the problem is that of the fun of a tasting room is being in a room surrounded by big, they serve full pints, install TVs or games, and create a bar-like shiny, glorious brewing equipment, and having the actual brewers atmosphere. That’s not a tasting room. A tasting room should be a right there, saying hello and talking about their product. When place you go to *drumroll please*... TASTE. You maybe purchase you decide to own a brewery, you become a manufacturer. A mana flight, choose your favorite(s), and then get your growler filled, ufacturer builds partnerships and sells their products to retailers. grab a six-pack or t-shirt, or a keg to take home for a celebration. What we see is a circumnavigation of the three-tier system due to a loophole. It’s a brew-your-own-bar scenario without having to WC: Have you had to face opposition from the commugo through the myriad of challenges and regulations associated nity or city? with opening a bar, restaurant, or brewpub.” ■
40 | October 2014
OH. MY. GOURD!
PLATES AND PINTS only thing to take note of when doing so is that it’s im-
MATCHING THE MODERN INGENUITY OF TODAY’S PUMPKIN portant to season the dough with more salt than usual, ALES WITH EQUALLY INNOVATIVE EDIBLE FARE a bit of white pepper and nutmeg. Like pumpkin, nutmeg can make a positive impact on sweet and savory dishes. Once BY BRANDON HERNÁNDEZ
s exhibited by patches full of children pogoing in bouncy houses while their parents comb the grounds for the perfect Jack-O’Lantern-to-be, autumn is officially here. And with it comes pumpkin everything—lattes, syrups, candles and, of course, beer! For Avant Gourde by some, pumpkin beers are passé, a The Lost Abbey creation of the mid-nineties that, while novel, comes up short in the flavor department—unless, of course, you are a cinnamon and nutmeg addict. I was among this sect, believing pumpkin beers to be a stagnant class with little to offer, but times have changed. Like any style of craft beer, today’s artisanal fermentationalists are doing their best to improve on this broad style and take it to places that go beyond the one-note, pumpkin-infused amber ales and unidentifiable dark lagers of yesteryear. Nowadays, American breweries are pumping out (see what I did there) sours, imperial stouts, Belgianstyle ales and numerous other styles, all brewed with pumpkin and spices both traditional and avant garde. Speaking of avant garde, an example of more highly-inspired pumpkin beer comes to us from San Marcos’ famed The Lost Abbey. After more than a year of planning, the brewery recently released Avant Gourde, a pumpkin-infused Belgian-style biere de garde based on the company’s Avant Garde Ale, that’s given extra character thanks to the addition of Brettanomyces. Cinnamon, nutmeg, allspice, clove, and sweet and bitter orange peel were also added at various points in the brewing process so the beer would be even more interesting. As you can see, it’s anything but boring. In fact, it’s the type of beer that almost dictates those sampling it stop to take notice or make an event of it. So, that’s what I decided to do. As readers of this column are aware, I very much enjoy beer dinners—not just partaking, but even more so, composing them and executing them on the home front. So, after hearing about Avant Gourde and collecting a number of other intriguing pumpkin brews, I decided to round up some friends and set up a pumpkin beer dinner that not only allowed guests to sample a plethora of brews, but also a number of dishes incorporating pumpkin. Years of American tradition have trained us to immediately think of but a small sampling of ever-present fall-time staples when we hear the word pumpkin. Most of them are baked goods, desserts or other sweet treats—pumpkin pie, pumpkin bread, pumpkin scones, pumpkin ice cream. But this ingredient is extremely versatile, just as much with savory items and sweet. So much so, that the hardest part about coming up with what I dubbed my “Oh. My. GOURD!” dinner menu was deciding from the wide array of ideas I came up with. I find pumpkin to lend itself most easily to Italian cookery. It can be easily folded into home-made pasta dough recipes. The
the dough has been made, it can be cut into noodles or rolled into sheets for lasagna or ravioli. Pumpkin can also be used as the base for gnocchi. When doing so, it’s best to substitute just a portion of the riced potato base of a traditional gnocchi dough with pumpkin. The pasta and gnocchi work well with myriad sauces. The most successful are ragouts and Bolognese, especially if one incorporates a dash of cinnamon or allspice to the mix. Alfredo sauces with walnuts and nutmeg are also nice, as are herbaceous pestos. As many who regularly dine on Italian cuisine already know, pumpkin is a reliably good filling for pastas as well. Ditto other cuisines, such as Indian (there are numerous curries that work well with pumpkin) or Mexican. For my beer dinner, I’ll be incorporating mashed pumpkin studded with raisins reconstituted in rum as the filling for a tamale topped with a bourbon-maple compound butter. The thought process behind that was to pair the dish with a pair of pumpkin beers, one of which had been aged in rum barrels, the other in bourbon barrels. Paying attention to secondary flavors of the beers you’re pairing a dish with is always best. And when cooking with pumpkin, challenge yourself to go beyond the mashed, canned variety that is all most people have ever worked with in the kitchen. Hit the pumpkin patch and pick one based on its aesthetic appeal and artistic possibilities for ol’ Jack, but also get one that’s even in its dimensions (which will make it easier to break down and cut into equal-sized pieces) to cook with. Then, think about your favorite cooking methods and get outside the box. My dinner will include pumpkin that has been pickled, sautéed, smoked, roasted, boiled and dehydrated. But why not grill or fry? The possibilities are almost endless and where there’s a will there’s a way. Of course, mashed pumpkin—whether roasted in the oven then smashed by hand or the blade of a food processor, or exorcised from a can—is perfectly fine. To date, the best pumpkin dish I’ve eaten has been a soup that’s so velveteen it doesn’t even require the addition of cream. I’ll be fixing that for my dinner and have included the recipe for it so that readers can partake. The key ingredient is peanut butter. Just be sure to use store-bought and avoid chunky styles. While all-natural peanut butter may seem the better choice, the stabilizers that give Skippy and JIF they’re homogeneous texture are what you are looking for. And just because you don’t need cream, doesn’t mean you can’t add it if you like. Ditto fresh herbs, like chopped sage or, something to contrast with the pumpkin and spice, like pomegranate seeds. When selecting beers for your pumpkin prep adventures, be just as daring. It’s alright to stick with tried-and-true pumpkin ales, but with so many new varieties being forged each year, every fall is an opportunity to try something brand new. So why not do it? Source from local bottle shops or trade with beer enthusiasts in regions featuring pumpkin brews that aren’t distributed in Southern California. Or do like I’ll be doing and add a pumpkin-infused homebrew into the mix. Bottom line, push the envelope for cooking and connoisseurship in a manner matching those who are crafting pumpkin beers that are a carve above (see page 52 for beer dinner menu). CONTINUED ON PAGE 52
WestCoasterSD.com | 43
GREEN FLASH TREASURE CHEST FEST SEPTEMBER 6, 2014 PHOTOS BY TIM STAHL Last month Green Flash hosted their fourth annual Treasure Chest beer event at the Mira Mesa brewery, with more than 600 guests attending. “The momentum and excitement for this fundraiser grows stronger with every passing year and in 2014, we have many reasons to celebrate,” said Lisa Hinkley, co-founder. “I am now four years cancerfree, and to date, we have raised over 90,000 dollars for regional Breast Cancer charities through our national Treasure Chest program. By securing the support of the beer community, Green Flash fans and our retail partners, I know this year we can exceed our fundraising goals.” This year’s event in San Diego coincided with the release of a pink-hued, barrel-aged saison with plum. The beer will also make appearance at the Treasure Chest Fest slated for October 12 in Virginia Beach, the site of Green Flash’s future East Coast home. The company is scheduling nearly 300 Treasure Chest events in 30 U.S. cities this fall, while raising money for local breast cancer charities along the way.
44 | October 2014
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CRAFT BEER DIRECTORY & MAP 544 5th Ave. | 619.232.9840 www.TheField.com 19. The Hopping Pig 734 5th Ave. | 619.546.6424 www.TheHoppingPig.com 20. The Local 1065 4th Ave. | 619.231.4447 www.TheLocalSanDiego.com 21. The Tipsy Crow 770 5th Ave. | 619.338.9300 www.TheTipsyCrow.com 22. Tin Can Alehouse 1863 5th Ave. | 619.955.8525 www.TheTinCan1.Wordpress.com 23. Union Kitchen & Tap Gaslamp 333 5th Ave. | 619.795.9463 www.GaslampUnion.com
BEER BARS & RESTAURANTS
1. 98 Bottles 2400 Kettner Blvd. | 619.255.7885 www.98BottlesSD.com 2. Bare Back Grill 624 E St. | 619.237.9990 www.BareBackGrill.com 3. Barleymash 600 5th Ave. | 619.255.7373 www.BarleyMash.com 4. Bub’s @ The Ball Park 715 J St. | 619.546.0815 www.BubsSanDiego.com 5. Ciro’s Pizzeria Gaslamp 536 Market St. | 619.696.0405 www.CirosSD.com 6. Craft & Commerce 675 W Beech St. | 619.269.2202 www.Craft-Commerce.com 7. Downtown Johnny Brown’s 1220 3rd Ave. | 619.232.8414 www.DowntownJohnnyBrowns.com 8. Ironside Fish & Oyster Bar 1654 India St. | 619.269.3033 www.IronsideFishandOyster.com 9. Knotty Barrel 844 Market St. | 619.269.7156 www.KnottyBarrel.com 10. Neighborhood 777 G St. | 619.446.0002 www.NeighborhoodSD.com 11. Ogawashi 1100 5th Ave. | 619.358.9170 www.Ogawashi.com 12. Quality Social 789 6th Ave. | 619.501.7675 QualitySocial.comm 13. Queenstown Public House 1557 Columbia St. | 619.546.0444 www.BareBackGrill.com/Queenstown 14. Searsucker 611 5th Ave. | 619.233.7327 www.Searsucker.com 15. Stone Brewing Tap Room 795 J St. | 619.727.4452 www.StoneBrewing.com 16. Stone Company Store 1202 Kettner Blvd. | 619.450.4518 www.StoneBrew.com 17. Taste and Thirst 715 4th Ave. | 619.955.5995 www.TasteAndThirst.com 18. The Field Irish Pub & Restaurant
BREW PUBS 1. Ballast Point Little Italy 2215 India St. | www.BallastPoint.com 2. Karl Strauss Brewing Co. 1157 Columbia St. | 619.234.2739 www.KarlStrauss.com 3. Monkey Paw Pub & Brewery 805 16th St. | 619.358.9901 www.MonkeyPawBrewing.com 4. The Beer Company 602 Broadway Ave. | 619.398.0707 www.SDBeerCo.com
BREWERIES 1. Mission Brewery 1441 L St. | 619.818.7147 www.MissionBrewery.com
El Cajon Blvd
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UNIVERSITY 2 HEIGHTS
1. The Homebrewer 2911 El Cajon Blvd. | 619.450.6165 www.TheHomebrewerSD.com
HOME BREW SUPPLY
1. Bine & Vine 3334 Adams Ave. | 619.795.2463 www.BineAndVine.com
LITTLE ITALY 8
BREWERIES 1. Mike Hess Brewing (North Park) 3812 Grim Ave. | 619.255.7136 www.HessBrewing.com 2. Poor House Brewing Company 4494 30th St. www.PoorHouseBrew.com 3. Thorn St. Brewery 3176 Thorn St. www.ThornStreetBrew.com
BREW PUBS 1. Blind Lady Ale House/Automatic Brewing Co 3416 Adams Ave. | 619.255.2491 www.BlindLadyAleHouse.com
HOME BREW SUPPLY 1. Best Damn Home Brew Shop 1036 7th Ave. | 619.232.6367 Find us on Facebook!
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BEER BARS & RESTAURANTS
2. Bottlecraft 3007 University Ave. www.BottleCraftBeer.com 3. Boulevard Liquor 4245 El Cajon Blvd. | 619.281.0551 4. Clem’s Bottle House 4100 Adams Ave. | 619.284.2485 www.ClemsBottleHouse.com 5. Kwik Stop Liquor & Market 3028 Upas St. | 619.296.8447 6. Mazara Trattoria 2302 30th St. | 619.284.2050 www.MazaraTrattoria.com 7. Pacific Liquor 2931 El Cajon Blvd. | 619.282.2392 www.PacificLiquor.com 8. Henry’s Market 4175 Park Blvd. | 619.291.8287 www.HenrysMarkets.com 9. Stone Company Store - South Park 2215 30th St. 3 | 619.501.3342 www.StoneBrew.com/Visit
15. Ritual Tavern 4095 30th St. | 619.283.1618 www.RitualTavern.com 16. Sea Rocket Bistro 3382 30th St. | 619.255.7049 www.SeaRocketBistro.com 17. Small Bar 4628 Park Blvd. | 619.795.7998 www.SmallBarSD.com 18. Station Tavern 2204 Fern St. | 619.255.0657 www.StationTavern.com 19. The Haven Pizzeria 4051 Adams Ave. | 619.281.1904 www.TheHavenPizzeria.com 20. The Rose Wine Pub 2219 30th St. | 619.280.1815 www.TheRoseWinePub.com 21. The South Park Abbey 1946 Fern St. | 619.696.0096 www.TheSouthParkAbbey.com 22. Tiger!Tiger! Tavern 3025 El Cajon Blvd. | 619.487.0401 www.TigerTigerTavern.com 23. Toronado San Diego 4026 30th St. | 619.282.0456 www.ToronadoSD.com 24. True North Tavern 3815 30th St. | 619.291.3815 www.TrueNorthTavern.com 25. URBN Coal Fired Pizza 3085 University Ave. | 619.255.7300 www.URBNNorthPark.com 26. Urban Solace 3823 30th St. | 619.295.6464 www.UrbanSolace.net 27. Waypoint Public 3794 30th St. | 619.255.8778 www.facebook.com/WaypointPublic
1. Alchemy San Diego 1503 30th St. | 619.255.0616 www.AlchemySanDiego.com 2. Belching Beaver North Park 4223 30th St. | 760.703.0433 www.BelchinBeaver.com 3. Bourbon Street Bar & Grill 4612 Park Blvd. | 619.291.0173 www.BourbonStreetSD.com 4. Carnita’s Snack Shack 2632 University Ave. | 619.294.7675 www.CarnitasSnackShack.com 5. Coin Op Game Room 3926 30th St. | 619.255.8523 www.CoinOpSD.com 6. Counterpoint 830 25th St. | 619.564.6722 www.CounterpointSD.com 7. Cueva Bar 2123 Adams Ave. | 619.269.6612 www.CuevaBar.com 8. DiMille’s Italian Restaurant 3492 Adams Ave. | 619.283.3153 www.DiMilles.com 9. Farm House Cafe 2121 Adams Ave. | 619.269.9662 www.FarmHouseCafeSD.com 10. Hamilton’s Tavern 1521 30th St. | 619.238.5460 www.HamiltonsTavern.com 11. Live Wire Bar 2103 El Cajon Blvd. | 619.291.7450 www.LiveWireBar.com 12. Modern Times Flavordome 3000 Upas St. www.ModernTimesBeer.com 13. Nate’s Garden Grill 3120 Euclid Ave. | 619.546.7700 14. Polite Provisions 4696 30th St. | 619.677.3784 www.PoliteProvisions.com
1. Bacchus Wine Bar & Market 647 G Street | 619.236.0005 www.BacchusWineMarket.com 2. Best Damn Beer Shop (@ Super Jr Market) 1036 7th Ave. | 619.232.6367 www.BestDamnBeerShop.com 3. Bottlecraft 2161 India St. | 619.487.9493 www.BottlecraftBeer.com
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= NEW LOCATION
= NEW LOCATION LA JOLLA
BEER BARS & RESTAURANTS 1. Eureka! 4545 La Jolla Village Dr. Ste E-25 858.546.8858 | www.EurekaBurger.com 2. Home Plate Sports Cafe 9500 Gilman Dr. | 858.657.9111 www.HomePlateSportsCafe.com 3. La Jolla Strip Club 4282 Esplanade Ct. | 858.450.1400 www.CohnRestaurants.com 4. La Valencia Hotel 1132 Prospect St. | 858.454.0771 www.LaValencia.com 5. Porters Pub 9500 Gilman Dr. | 858.587.4828 www.PortersPub.net 6. Public House 830 Kline St. | 858.551.9210 www.The-PublicHouse.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
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
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. Ciro’s Pizzeria & Beerhouse 967 Garnet Ave. | 619.696.0405 www.CirosSD.com 4. Coaster Saloon 744 Ventura Pl. | 858.488.4438 www.CoasterSaloon.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. Latitude 32 Pub 5019 Cass St. | 858.273.0501 www.Latitude32Bar.com 8. Luigi’s At The Beach 3210 Mission Blvd. | 858.488.2818 www.LuigisAtTheBeach.com 9. Pacific Beach Fish Shop 1775 Garnet Ave. | 858.483.4746 www.TheFishShopPB.com 10. SD TapRoom 1269 Garnet Ave. | 858.274.1010 www.SDTapRoom.com 11. Sandbar Sports Grill 718 Ventura Pl. | 858.488.1274 www.SandbarSportsGrill.com 12. Sinbad Cafe
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
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. Kecho’s Cafe 1774 Sunset Cliffs Blvd. | 619.225.9043 www.KechosCafe.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
WANT TO ADD YOUR LOCATION?
BREWERIES 1. Modern Times Beer 3725 Greenwood St. | 619.546.9694 www.ModernTimesBeer.com
Send submissions to:
MISSION VALLEY CLAIREMONT BEER BARS & RESTAURANTS 1. Balboa’s Tap House 4421 Genesee Ave. | 858.277.8226 www.Facebook.com/DonDiegosTacoBar 2. Common Theory Public House 4805 Convoy St. | 619.495.3689 www.CommonTheorySD.com 3. Dan Diegos 2415 Morena Blvd | 619.276.2100 www.DanDiegos.com 4. La Gran Terraza 5998 Alcala Park | 619.849.8205 www.SanDiego.edu/Dining/LaGranTerraza 5. O’Brien’s Pub 4646 Convoy St. | 858.715.1745 www.OBriensPub.net 6. Postcards Bistro @ The Handlery Hotel 950 Hotel Circle North | 619.298.0511 www.SD.Handlery.com 7. Randy Jones All American Sports Grill 7510 Hazard Center Dr. 215 619.296.9600 | www.RJGrill.com 8. Steins Pub 10601 Tierrasanta Blvd. 858.874.6691 | www.SteinsPub.com 9. The High Dive 1801 Morena Blvd. | 619.275.0460 www.HighDiveInc.com
BOTTLE SHOPS 1. Del Mesa Foods & Liquor 6090 Friars Rd. | 619.299.1238 www.Facebook.com/DelMesaLiquor 2. Keg N Bottle 3566 Mt. Acadia Blvd. | 858.278.8955 www.KegNBottle.com 3. Mesa Liquor & Wine Co. 4919 Convoy St. | 858.279.5292 www.SanDiegoBeerStore.com
BREW PUBS 1. Gordon Biersch 5010 Mission Ctr. Rd. | 619.688.1120 www.GordonBiersch.com 2. Oggi’s Pizza and Brewing Co. 2245 Fenton Pkwy. 101 | 619.640.1072 www.MissionValley.Oggis.com 3. San Diego Brewing Company 10450 Friars Rd. | 619.284.2739 www.SanDiegoBrewing.com
BREWERIES 1. Ballast Point/Home Brew Mart 5401 Linda Vista Rd. 406 | 619.295.2337 www.HomeBrewMart.com 2. Benchmark Brewing Co. 6190 Fairmount Ave. Ste G | 619.795.2911 www.BenchmarkBrewing.com 3. Coronado Brewing Co. (Knoxville) 1205 Knoxville www.CoronadoBrewingCompany.com 4. Council Brewing Company 7705 Convoy Ct. | 858.256.0038 www.CouncilBrew.com 5. Groundswell Brewing Company 6304 Riverdale St. | 619.795.2337 www.GroundswellBrew.com 6. Helm’s Brewing Co. 5640 Kearny Mesa Rd. | 858.384.2772 www.HelmsBrewingCo.com 7. Quantum Brewing 5375 Kearny Villa Rd. #116 www.QuantumBeer.com 8. Societe Brewing Company 8262 Clairemont Mesa Blvd www.SocieteBrewing.com
HOME BREW SUPPLY 1. Home Brew Mart/Ballast Point
email@example.com 4 5401 Linda Vista Rd. 406 | 619.232.6367 www.HomeBrewMart.com
SORRENTO VALLEY MIRA MESA BEER BARS & RESTAURANTS
1. Best Pizza & Brew 9172 Mira Mesa Blvd. | 858.566.9900 www.BestPizzaAndBrew.com 2. Bruski House Burgers & Beer 9844 Hibert St. Ste G10 | 858.530.2739 www.BruskiHouse.com 3. Woody’s Burgers 7070 Miramar Rd. | 858.578.8000 www.Bangin-Burgers.com
BOTTLE SHOPS 1. Keg N Bottle 9430 Scranton Rd. | 858.458.4290 www.KegNBottle.com
BREW PUBS 1. Callahan’s Pub & Brewery 8111 Mira Mesa Blvd | 858.578.7892 www.CallahansPub.com 2. Karl Strauss Brewing Co. 9675 Scranton Rd. | 858.587.2739 www.KarlStrauss.com
BREWERIES 1. 2Kids Brewing Co. 8680 Miralani Dr. #123 | 858.480.5437 www.TwoKidsBrewing.com 2. AleSmith Brewing Company 9368 Cabot Dr. | 858.549.9888 www.AleSmith.com 3. Ballast Point Brewing and Spirits 10051 Old Grove Rd. | 858.695.2739 www.BallastPoint.com 4. Green Flash Brewing Company 6550 Mira Mesa Blvd. | 760.597.9012 www.GreenFlashBrew.com 5. Intergalactic Brewing Company 9835 Carroll Ctr. Rd. | 858.750.0601 www.IntergalacticBrew.com 6. Mike Hess Brewing (Miramar) 7955 Silverton Ave. Ste 1201 619.887.6453 | www.HessBrewing.com 7. New English Brewing Co. 11545 Sorrento Valley Rd. 305 & 306 619.857.8023 www.NewEnglishBrewing.com 8. Pacific Brewing Company 8680 Miralani Drive | 303.819.7086 www.PacificBrewingCo.com 9. Rough Draft Brewing Co. 8830 Rehco Rd. Ste D | 858.453.7238 www.RoughDraftBrew.com 10. Saint Archer Brewing Co. 9550 Distribution Ave. | 858.225.2337 www.SaintArcherBrewery.com
HOME BREW SUPPLY 1. American Homebrewing Supply 9535 Kearny Villa Rd. | 858.268.3024 www.AmericanHomebrewing.com
OTHER 1. White Labs 9495 Candida St. | 858.693.3441 www.WhiteLabs.com
NORTH COUNTY COASTAL
BEER BARS & RESTAURANTS 1. 83 Degrees 660 Carlsbad Village Dr. | 760.729.7904 www.83Degrees.net 2. Board & Brew 201 Oak Ave. | 760.434.4466 www.BoardAndBrew.com 3. Dani P’s Cork & Tap 560 Greenbrier Dr. | 760.967.0128 www.DaniPsCorkTap.com 4. Local Tap House Oceanside 308 S Coast Hwy. | 760.547.1469 www.LocalTapHouse.com 5. PCH Sports Bar & Grill 1835 S Coast Hwy. | 760.721.3955 www.PCHSportsBarAndGrill.com 6. Tap That Tasting Room 3207 Roymar Rd. | 760.529.5953 www.TapThatKegNow.com 7. The Compass 300 Carlsbad Village Dr. | 760.434.1900 www.Facebook.com/TheCompassCarlsbad
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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
1050 Garnet Ave. B | 858.866.6006 www.SinbadCafe.com 13. Sneak Joint 3844 Mission Blvd. | 858.488.8684 www.SneakJointSD.com 14. The Bar Key 954 Turquoise St. | 858.488.8200 www.BarKeyPB.com 15. The Promiscuous Fork 3801 Ingraham St. | 858.581.3663 www.ThePromiscuousFork.com 16. Turquoise Cellars 5026 Cass St. | 858.412.5377 www.Facebook.com/TurquoiseCellars 17. Woodstock’s Pizza 1221 Garnet Ave. | 858.642.6900 www.WoodstocksPB.com
Pro sp ec tS t
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
BEER BARS & RESTAURANTS 1. Boll Weevil 53 9621 Mission Gorge Rd. 619.334.5353 www.BollWeevil53.com 2. Eastbound Bar & Grill 10053 Maine Ave. | 619.334.2566 Find us on Facebook! 3. Hooleys Irish Pub 2955 Jamacha Rd. | 619.670.7468 www.Hooleys.com 4. Main Tap Tavern 518 E Main St. | 619.749.6333 www.MainTapTavern.com 5. Oggi’s Pizza and Brewing Co. 9828 Mission Gorge Rd. | 619.449.6441 www.Santee.Oggis.com 6. Press Box Sports Lounge 2990 Jamacha Rd. | 619.713.6990 www.PressBoxSportsLounge.com
BOTTLE SHOPS 1. B’s Kegs 1429 East Main St. | 619.442.0265 www.KegBeerAndWine.com 2. Beverages 4 Less 9181 Mission Gorge Rd. | 619.448.3773 www.Beverages4LessInc.com 3. Fletcher Hills Bottle Shop 2447 Fletcher Pkwy | 619.469.8410 www.FletcherHillsBottleShop.com 4. Garden Farms Market 12580 Lakeshore Dr. | 619.334.5550 5. Helix Liquor 444 West Chase Ave. | 619.444.0226 6. Valley Farm Market 9040 Campo Rd. | 619.463.5723 www.ValleyFarmMarkets.com 7. Windy City Liquor 701 Broadway | 619.588.8404 www.WindyCityLiquor.com
BREW PUBS 1. El Cajon Brewing Company 110 N Magnolia Ave. www.Facebook.com/ElCajonBrewery
BREWERIES 1. BNS Brewing & Distilling 10960 Wheatlands Ave. | 619.208.9799 www.BnsBrewingAndDistilling.com 2. Butcher’s Brewing 9962 Prospect Ave. | 619.334.2222 www.ButchersBrewing.com 3. Manzanita Brewing Company 10151 Prospect Ave. Ste D | 619.334.1757 www.ManzanitaBrewing.com 4. URBN St. Brewing 110 S Magnolia Ave. | 619.328.6922 www.URBNStBrewing.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
NORTH COUNTY INLAND BEER BARS & RESTAURANTS 1. Churchill’s Pub and Grille 887 W San Marcos Blvd. | 760.471.8773 www.ChurchillsPub.us 2. Cool Hand Luke’s 110 Knoll Rd. | 760.752.3152 www.CoolHandLukes.com 3. Mike’s BBQ 1356 W Valley Pkwy. | 760.746.4444 www.MikesBBQ.us 4. Phils BBQ 579 Grand Ave. | 760.759.1400 www.PhilsBBQ.net 5. Stone Brewing World Bistro & Gardens 1999 Citracado Pkwy. | 760.471.4999 www.StoneWorldBistro.com 6. Sublime Ale House 1020 W San Marcos Blvd. | 760.510.9220 www.SublimeAleHouse.com 7. The Bellows 803 S Twin Oaks Valley Rd. 760.290.3912 www.BellowsWoodFire.com
BOTTLE SHOPS 1. Holiday Wine Cellar 302 W Mission Ave. | 760.745.1200 www.HolidayWineCellar.com 2. La Vista Liquor 993 S. Santa Fe Ave. | 760.758.8900 3. Vista Wine & Spirits 755 Shadowridge Dr. | 760.727.2017
BREW PUBS 1. Back Street Brewery/Lamppost Pizza 15 Main St. | 760.407.7600 www.LamppostPizza.com/Backstreet 2. Prohibition Brewing Co. 2004 E. Vista Way | 760.295.3525 www.ProhibitionBrewingCompany.com 3. San Marcos Brewery & Grill 1080 W San Marcos Blvd. | 760.471.0050 www.SanMarcosBrewery.com
BREWERIES 1. Aztec Brewing Company/7 Nations 2330 La Mirada Dr. Ste 300 | 760.598.7720 www.AztecBrewery.com 2. Barrel Harbor Brewing 2575 Pioneer Ave. | 760.734.3949 www.BarrelHarborBrewing.com 3. Belching Beaver Brewery 980 Park Center Dr. | 760.703.0433 www.TheBelchingBeaver.com 4. Booze Brothers Brewery 2545 Progress St. | 760.295.0217 www.BoozeBrothersBrewery.com 5. Dos Desperados 1241 Linda Vista Dr. | 760.566.6209 www.DosDesperadosBrew.com 6. Fallbrook Brewing Co. 136 N Main Ave. www.FallbrookBrewing.com 7. Indian Joe Brewing 2379 La Mirada Dr. | 760.295.3945 www.IndianJoeBrewing.com 8. Iron Fist Brewing Co. 1305 Hot Springs Wy. Ste 101 760.216.6500 | www.IronFistBrewing.com 9. Latitude 33 Brewing Company 1430 Vantage Ct. Ste 104 760.913.7333 | www.Lat33Brew.com 10. Mother Earth Tap House 206 Main St | 760.599.4225 www.MotherEarthBrewCo.com 11. Offbeat Brewing Company 1223 Pacific Oaks Pl. | 760.294.4045 www.OffbeatBrewing.com 12. Port Brewing/The Lost Abbey 155 Mata Wy. Ste 104 | 760.720.7012 www.LostAbbey.com 13. Rip Current Brewing 1325 Grand Ave. | 760.481.3141 www.RipCurrentBrewing.com 14. Stone Brewing Co. 1999 Citracado Pkwy. | 760.471.4999 www.StoneBrew.com 15. Stumblefoot Brewing Co. 1784 La Costa Meadows Dr. www.Stumblefoot.com 16. Toolbox Brewing 1495 Poinsettia Ave #148 760.598.1477 www.ToolboxBrewing.com 17. Valley Center Brewery 28960 Lilac Road www.ValleyCenterBrewery.com
HOME BREW SUPPLY 1. Mother Earth Retail Store 204 Main St | 760.599.4225 www.MotherEarthBrewCo.com 2. Smokin Beaver 146 N Kalmia St. | 760.747.2739 www.SmokinBeaver.com
POWAY RANCHO BERNARDO BEER BARS & RESTAURANTS 1. Brother’s Provisions 16451 Bernardo Ctr. Dr. | 855.850.2767 www.BrosProvisions.com 2. Company Pub and Kitchen 13670 Poway Rd. | 858.668.3365 www.CompanyPubAndKitchen.com 3. Phileas Fogg’s 11385 Poway Rd. | 858.486.4442 www.PhileasFoggs.com
= NEW LOCATION 4. URGE American Gastropub 16761 Bernardo Ctr. Dr. | 858.637.8743 www.URGEGastropub.com
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
BEER BARS & RESTAURANTS 1. La Bella Pizza 373 3rd Ave. | 619.426.8820 www.LaBellaPizza.com 2. Oggi’s Pizza and Brewing Co. 2130 Birch Rd. | 619.746.6900 www.OggisEastlake.com 3. The Canyon Sports Pub & Grill 421 Telegraph Canyon Rd. 619.422.1806 | www.CYNClub.com
BOTTLE SHOPS 1. Brandy Wine Liquor 1655 Brandywine Ave. | 619.421.1970 2. Keg N Bottle 2335 Highland Ave. | 619.474.7255 www.KegNBottle.com 3. South Bay Liquor 1355 Broadway | 619.422.1787 4. Sprouts Market 690 3rd Ave. | 619.409.7630 www.HenrysMarkets.com
BREWERIES 1. Border X Brewing 8684 Avenida De La Fuente Ste. 8 619.787.6176 | www.BorderXBrewing.com
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!
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
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
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
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
1. Alpine Beer Company 2351 Alpine Blvd. | 619.445.2337 www.AlpineBeerCo.com
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
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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CONTINUED FROM PAGE 43 APERITIF
Sour Apricot (Harrison & Harrison, San Diego, CA—2014, 8%)
Osetra Caviar | Pumpkin Blini | Crème Fraîche | Chives Avant Garde Biere De Garde (The Lost Abbey, San Marcos, CA—2014, 7%) Avant Gourd Pumpkin Biere De Garde (The Lost Abbey, San Marcos, CA—2014, 7%)
Pickled Pumpkin | Chorizo | Lettuce Mélange | Feta | Pumpkin Beer Bread Croutons | Pumpkin Mostarda Vinaigrette Farmer’s Reserve No. 2 Pumpkin Ale with Persimmons & Ginger aged in White Wine Barrels (Almanac Beer Co., San Francisco, CA—2013, 7%) La Parcela No. 1 Pumpkin Sour Ale (Jolly Pumpkin Artisan Ales, Dexter, MI—2012, 6%)
Smoked Pumpkin | White Pepper Meringue | Pomegranate Seeds | Fennel Pollen Gremolata Imperial Pumking (Southern Tier Brewing Company, Lakewood, NY— 2014, 8.6%) Punkin Ale (Dogfish Head Craft Brewery, Milton, DE—2014, 7%)
We offer private and public brewery tours of San Diego. (619) 232-5040
Sweet & Sour Pumpkin | Puttanesca | Pecorino Romano | Pine Nuts | Garlic Beer Crust Gored! Pumpkin Ale (Avery Brewing Company, Boulder, CO—2014, 5.3%) He Said Tripel brewed with Pumpkin & Spices (21st Amendment Brewery, San Francisco, CA—2014, 8.2%) He Said Baltic Porter brewed with Pumpkin & Spices (21st Amendment Brewery, San Francisco, CA—2014, 8.2%)
TAMAL DE CALABAZA
Smoked Chili | Pumpkin-Rum Raisin Filling | Cotija Cheese | Maple Bourbon Butter | Mexi-Corn | Cranberry-Jalapeño Compote Squtternutbausch Spiced Quadrupel (Deep Crimson / Harrison & Harrison, San Diego, CA—2013, 9%) Roadsmary’s Baby Rum Barrel-Aged Pumpkin Ale (Two Roads Brewing Company, Stratford, CT—2014, 6.8%) Pumpkin Smash (Cascade Brewing, Portland, OR—2013, 12.5%)
Pumpkin Risotto | Lemon-Herb Pesto | Parmegiano-Reggiano Frico Pugsley’s Signature Series Smashed Pumpkin (Shipyard Brewing Company, Portland, ME—2012, 9%) Pugsley’s Signature Series Smashed Pumpkin (Shipyard Brewing Company, Portland, ME—2014, 9%)
Chipotle-Pecan Crust | Crème Automne Heriloom Pumpkin Barleywine (Almanac Beer Co., San Francisco, CA—2013, 12.8%) Pump[KY]n Imperial Pumpkin Porter aged in Bourbon Barrels (Avery Brewing Company, Boulder, CO—2014, 16.54%) Warlock Imperial Stout (Southern Tier Brewing Company, Lakewood, NY—2014, 8.6%)
Pumpkin Oatmeal Cookies Rumpkin Rum Barrel-Aged Pumpkin Ale (Avery Brewing Company, Boulder, CO—2013, 18.5%) Rumpkin Rum Barrel-Aged Pumpkin Ale (Avery Brewing Company, Boulder, CO—2014, 16%)
Tantalize your taste buds with a wide variety of locally brewed craft beer. Vista, with 11 breweries, plus more in planning, is a craft beer destination.
1 Prohibition Brewing Co 2004 E. Vista Way
2a Mother Earth Brew Co (Tap Rm) 206 Main Street
2b Mother Earth Brew Co 2055 Thibido Rd Ste H
3 Back Street Brewing 15 Main Street
4 Indian Joe Brewing Co 2379 La Mirada Dr
5 Aztec Brewing Co
2330 La Mirada Dr Ste 300
6 Iron Fist Brewing Co
1305 Hot Springs Way #101
7 Belching Beaver Brewing Co 980 Park Center Dr #A
8 Booze Brothers Brewing Co 2545 Progress St
9 Barrel Harbor Brewing Co 2575 Pioneer Way #104
10 Toolbox Brewing Co
1495 Poinsettia Ave. #148
11 Latitude 33 Brewing Co 1430 Vantage Court #104
SO WHAT ARE WE CELEBRATING TODAY ? Our Opah herbal liqueur is the perfect way to honor any occasion. COMING IN OCTOBER.