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SEPTEMBER 2014 | SERVING AMERICA’S FINEST BEER COUNTY | SAN DIEGO<br />
Pat McIlhenney,founder of Alpine Beer Co.<br />
Photograph by Nicholas Gingold<br />
SELECT<br />
EXCERPTS FROM<br />
CALIFORNIA<br />
BREWMASTERS:<br />
Portraits and Profiles of the<br />
Golden State’s Brewing Icons<br />
page<br />
23
West Coaster, THE PUBLICATION<br />
WRITERS<br />
Founders<br />
Publisher<br />
RYAN LAMB<br />
MIKE SHESS<br />
MIKE SHESS<br />
mike@westcoastersd.com<br />
Executive Editor<br />
Art Director<br />
Graphic Designer<br />
Media Consultant<br />
Staff Writers<br />
Contributors<br />
West Coaster, THE WEBSITE<br />
Web Manager<br />
Web Editor<br />
Web Master<br />
RYAN LAMB<br />
ryan@westcoastersd.com<br />
KAYLA COLEMAN<br />
kayla@westcoastersd.com<br />
ASHLEY DREWITZ<br />
ashley@westcoastersd.com<br />
TOM SHESS<br />
thomas.shess@gmail.com<br />
SAM TIERNEY<br />
sam@westcoastersd.com<br />
BRANDON HERNÁNDEZ<br />
brandon@westcoastersd.com<br />
RYAN RESCHAN<br />
ryan.reschan@westcoastersd.com<br />
GONZALO QUINTERO<br />
drqcbt@gmail.com<br />
BRUCE GLASSMAN<br />
MITCH STEELE<br />
NICHOLAS GINGOLD<br />
SHELDON KAPLAN<br />
TIM STAHL<br />
MIKE SHESS<br />
RYAN LAMB<br />
JOSH EVERETT<br />
West Coaster is published monthly by West Coaster Publishing Co.,<br />
and distributed free at key locations throughout Greater San Diego.<br />
For complete distribution list - westcoastersd.com/distribution.<br />
Email us if you wish to be a distribution location.<br />
© 2014 West Coaster Publishing Co. All rights reserved.<br />
“No beer was wasted in the making of this publication.”<br />
INTO THE BREW<br />
Sam Tierney is a graduate of the Siebel Institute<br />
and Doemens World Beer Academy brewing<br />
technology diploma program. He currently<br />
works as a brewer at Firestone Walker Brewing<br />
Company and has most recently passed the<br />
Certified Cicerone ® exam. He geeks out on all<br />
things related to brewing, beer styles, and beer<br />
history.<br />
PLATES & PINTS<br />
Brandon Hernández is a native San Diegan<br />
and the author of the San Diego Beer News<br />
Complete Guide to San Diego Breweries (available<br />
on Amazon.com). In addition to his on-staff<br />
work for West Coaster, he is responsible for<br />
communications for local craft beer producer<br />
Stone Brewing Company; an editor for Zagat;<br />
the San Diego correspondent for Celebrator<br />
Beer News; and contributes articles on beer,<br />
food, restaurants and other such killer topics to<br />
national publications including USA TODAY, The<br />
Beer Connoisseur, Beer West, Beer Magazine,<br />
Imbibe and Wine Enthusiast as well as local<br />
outlets including The San Diego Reader, Edible<br />
San Diego, Pacific San Diego, Ranch & Coast,<br />
San Diego Magazine and U-T San Diego.<br />
THE CARBOY CHRONICLES<br />
Ryan Reschan is a long time resident of North<br />
County San Diego, and he first got into craft beer<br />
during his time at UC San Diego while completing<br />
a degree in Electrical Engineering. Skipping<br />
the macro lagers, he enjoyed British and Irish<br />
style ales before discovering the burgeoning<br />
local beer scene in North County and the rest<br />
of the country. After his introduction to brewing<br />
beer by a family friend, he brewed sparingly with<br />
extract until deciding to further his knowledge<br />
and transition into all-grain brewing. Between<br />
batches of beer, he posts video beer reviews<br />
on YouTube (user: StumpyJoeJr) multiple times<br />
a week along with occasional homebrew videos<br />
and footage of beer events he attends.<br />
THE DOCTOR’S OFFICE<br />
Gonzalo J. Quintero, Ed.D. is a San Diego<br />
native, three-time SDSU grad, career educator,<br />
and co-founder of the popular multimedia craft<br />
beer discussion craftbeertasters.wordpress.<br />
com. An avid homebrewer, Cicerone Certified<br />
Beer Server, and seasoned traveler, Dr.<br />
Quintero takes great pride in educating people<br />
about craft beer and the craft beer culture. By<br />
approaching the subject from the perspective<br />
of a scholar and educator, Dr. Quintero has developed<br />
a passion for spreading the good word<br />
of local beer.<br />
Mobile Process Piping & Repair<br />
Specializing in sanitary piping for<br />
breweries in the Southern California area<br />
Charlie Middleton<br />
619-507-1042<br />
Call for a free quote and mention this ad!<br />
Charlie@SCWMetalworks.com<br />
3770 Hancock St. Suite C<br />
San Diego, CA 92110<br />
3770 Hancock St. Suite C San Diego, CA 92110
TABLE OF CONTENTS<br />
16-17<br />
33-34<br />
37-42<br />
44<br />
8-9<br />
10<br />
13-14, 46<br />
19-20<br />
23-30<br />
52<br />
COLUMNS<br />
Plates and Pints<br />
Brandon Hernández tells the story of the guys behind True Gentlemen’s<br />
Jerky, which can be found at Green Flash events and the Little Italy<br />
Farmers Market<br />
The Doctor’s Office<br />
Dr. Q talks with Jeff Motch (co-founder of Blind Lady Ale House and<br />
Tiger!Tiger!) about the best new addition to Balboa Park: Panama 66,<br />
right next to Museum of Man<br />
The Carboy Chronicles<br />
Ryan Reschan gets some IPA brewing tips from a few of San Diego’s top<br />
homebrewers: Kelsey McNair, Chris Banker, and Robert Masterson<br />
Into the Brew<br />
Sam Tierney looks at KeyKeg technology, popular in Europe but without<br />
a huge following in the U.S. Could this be a viable alternative for some<br />
small breweries?<br />
PLUS +<br />
North County Beer Symposium<br />
In early August, politicians, brewers and media alike met in Vista to<br />
discuss the current state of craft beer in North County, aka “The Hops<br />
Highway”<br />
Matters of Quality<br />
Stone’s Brewmaster Mitch Steele goes over one of the most important<br />
aspects of craft beer -- quality -- in this blog post originally published on<br />
hoptripper.com<br />
Brews in the News<br />
New breweries, new craft beer-focused bars & restaurants, events, and<br />
more in this month’s Brews in the News. Got tips for stories? Drop us a<br />
line!<br />
#sdbeer<br />
Another collection of our favorite photos on Instagram, which is fast<br />
becoming the best platform for breweries and drinkers to show off their<br />
beers<br />
Cover Story<br />
Select excerpts from California Brewmasters: Portraits and Profiles of the<br />
Golden State’s Brewing Icons<br />
Brew Cutlery<br />
Local guys raise more than 200% of their Kickstarter goal for forks,<br />
knives and spoons with built-in bottle openers; they’re hoping to have<br />
more available for the holidays<br />
Viking Festival<br />
Live Music<br />
Craft Beers & Meads<br />
Viking Encampments<br />
off-site parking<br />
with free shuttle<br />
Norway Hall<br />
2006 E. Vista Way<br />
Vista, CA 92084<br />
(760) 726-6526<br />
www.VikingFestivalVista.com<br />
September 27<br />
10am-8pm<br />
September 28<br />
10am-6pm<br />
This month we have the privilege<br />
of publishing eight excerpts from<br />
California Brewmasters: Portraits and<br />
Profiles of the Golden State’s Brewing<br />
Icons. More than a dozen San Diego<br />
beer barons were featured in the<br />
book, and we’re still working on getting<br />
them all to sign our copy!<br />
ON THE COVER:<br />
Pat McIlhenney, founder of Alpine Beer<br />
Co., as photographed by Nicholas Gingold<br />
for California Brewmasters: Portraits and<br />
Profiles of the Golden State’s Brewing<br />
Icons.<br />
Celebrate the Industry<br />
Craft Brewery Staff<br />
Brewers Guild<br />
Home Brewers Association members<br />
$1 off all brews<br />
(excludes tasters)<br />
Open 7 Days a Week<br />
Sunday | 4 pm - close<br />
Follow us@GroundswellBrew<br />
6304 Riverdale Street San Diego, CA 92120 | groundswellbrew.com
GEM100 Craft_Brew_Ad_Half_Horiz.pdf 1 8/19/14 4:59 PM<br />
C<br />
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Y<br />
CM<br />
MY<br />
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CMY<br />
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NORTH COUNTY<br />
CRAFT BREW SYMPOSIUM<br />
AUGUST 6, 2014 | CITY OF VISTA CIVIC CENTER<br />
A report from The National University System Institute for Policy Research (NUSIPR) estimated that craft breweries generated a<br />
$500 million direct economic impact in San Diego County by the end of 2013.<br />
By December 2013, NUSIPR found that 2,279 industry jobs had been created (which doesn’t include craft beer-focused restaurants<br />
and bars), a 40% increase from 2011.<br />
San Diego Beer Week returns in November for its fifth iteration, and it will undoubtedly be larger than 2011, when $469,307<br />
was yield in hotel revenue (3,612 room nights), according to a VisionQuest Wealth Management analysis.<br />
The North County San Diego city of Vista is now home to ten breweries, with Toolbox Brewing the latest to join the list that also<br />
includes Aztec, Back Street, Barrel Harbor, Belching Beaver, Booze Brothers. Latitude 33, Mother Earth, Iron Fist, and Prohibition.<br />
This symposium, with nearly 250 attendees, covered a wide range of topics that affect beer in North County San Diego.<br />
Omar Passons pictured with Ronda Coyle (right) and Julie Wartell<br />
of PubQuest (pubquest.com). Passons has been a passionate<br />
supporter of San Diego’s craft beer movement, moderating<br />
for several panels and symposiums over the years. He is Senior<br />
Counsel at Stutz Artiano, Shinoff & Holtz.<br />
In San Diego County, more than half of the brewery licenses<br />
have been issued since 2011, with San Diego leading the way<br />
amongst California’s craft beer communities in terms of sheer<br />
number of ABC licenses.<br />
Stone Brewing Community Relations Manager Chris Cochran<br />
hosted a Q&A with Alcoholic Beverage Control (ABC) North<br />
County District Supervisor Melissa Ryan, giving brewers the<br />
opportunity to pose questions about regulation.<br />
8 | September 2014
Gina Marsaglia of Pizza Port joined Economic Development<br />
Director of Vista, Kevin Ham, who frequently visits the Vista<br />
Brewers Guild meetings, and Greg Elias (not pictured), CPA &<br />
Partner at Think, LLP, along with moderator Andrew Shutak,<br />
Client Solutions Manager at Willis Insurance.<br />
Tomme Arthur of Port Brewing/The Lost Abbey asks a question<br />
during the session; Arthur is an expert on the inner workings of<br />
breweries in the region.<br />
Stone CEO & Co-Founder Greg Koch was part of a panel with<br />
Gonzalo Quintero, Ed. D. (Co-Founder at Craft Beer Tasters),<br />
West Coaster Publisher Mike Shess, and Vince Vasquez of<br />
NUSIPR. Not pictured was the panel with Carrie Brooks (Senior<br />
Trade Specialist at the U.S. Dept. of Commerce), Melody Campbell<br />
(President of the Vista Brewers Guild), and Andrew Shutak<br />
of Willis Insurance.<br />
Plan 9 Alehouse’s Aaron Calles joins Naomi Higgins from Hilton<br />
Torrey Pines (which has a burgeoning craft beer program), San<br />
Diego Brewers Guild President Brian Scott, and URGE Gastropub’s<br />
Grant Tondro in a discussion of business practices in the<br />
“Beer Outside of Beer” segment.<br />
WestCoasterSD.com | 9
MATTERS OF<br />
QUALITY<br />
BY MITCH STEELE, STONE BREWING CO. BREWMASTER<br />
During the keynote session of the Craft Brewers Conference,<br />
Paul Gatza, Director of the Brewers Association,<br />
gave his annual state of the industry talk. In that discussion,<br />
he told a story about going to a beer festival<br />
and trying many really bad beers from newer brewers. These<br />
brewers thought their beer was fantastic, and were buoyed by the<br />
positive response they had received from their customers, so they<br />
had no idea their beer, from a technical standpoint, was flawed.<br />
This is cause for concern. Paul’s takeaway message: “QUAL-<br />
ITY QUALITY QUALITY and ‘don’t f*@k it up’ for the rest of<br />
us.” A lot of craft brewing people have spent years building this<br />
industry, and one serious quality issue could really ruin the great<br />
momentum that has been built.<br />
In the biggest honor of my career, right after Paul’s opening<br />
address, I was awarded the Brewers Association Russell Schehrer<br />
Award for Innovation in Craft Brewing, and as I walked up on the<br />
stage to say a few words, I decided then and there that I would follow<br />
up Paul’s comments with a few of my own, which ended up<br />
being something about how the growth of this industry is great, but<br />
if you are starting a brewery, please, please, please hire a brewer<br />
who knows what the hell they are doing.<br />
A few hours later, Dr. Michael Lewis from UC Davis gave a<br />
seminar where he stressed the importance of having technically<br />
trained brewers on your staff. And he took it a step further, saying<br />
that it is also important that they have an independent certification<br />
of their mastery of the craft.<br />
Recently, my friend Jeremy Danner from Boulevard Brewing<br />
Company posted on Facebook the following: “Fellow brewer<br />
types, as you plan your trips to GABF this fall, if you can afford a<br />
week in CO, you can afford a microscope. Buy one.” I loved this<br />
post…<br />
If you’ve read my previous blog posts (@ www.hoptripper.<br />
com) you already know that beer quality is very important to me. It<br />
is important that, as brewers, we all strive to make the highest quality,<br />
most consistent beer that we can. As the saying goes, a rising<br />
tide raises all boats. On the other hand, a craft brewer making lousy<br />
beer can drive fledgling craft beer drinkers permanently to other<br />
beverages, like wine or spirits. And that’s bad news for all of us.<br />
Unfortunately, there are some brewers starting up who don’t<br />
understand the importance of this, and worse yet, how to achieve it.<br />
I teach the Wort Production and Recipe Formulation for the<br />
UC San Diego Extension Brewing Certification Program, and one<br />
thing I constantly preach to my classes is that if you are starting<br />
a brewery, at a minimum you need to invest in a microscope, a<br />
pH meter, and hydrometers. Basic stuff, right? But I’ve walked<br />
into so many new breweries that have none of this, or perhaps just<br />
hydrometers to check gravity, and it just makes me shake me head.<br />
And not enough brewers out there have had any formal sensory<br />
training, and know how to identify off-flavors in their beers, and<br />
subsequently, how those off flavors are formed, and how to fix<br />
them or prevent them.<br />
Again, beer quality, as defined by most brewers, has a very<br />
clear meaning: The ability to brew beer with no off flavors, the<br />
ability to brew the same beer consistently from batch to batch, to<br />
recognize and fix quality issues before the beer gets packaged, having<br />
the recognition of when it’s best to simply dump a beer that has<br />
gone south, and the ability to evaluate beer ingredients to brew the<br />
best beer possible.<br />
Notice I did not mention formulation. To me, that’s where the<br />
consumer comes in. Once all the brewers master the art of quality,<br />
their formulations can come under fair scrutiny by beer drinkers,<br />
who then use their purchasing power to determine which beers<br />
thrive and which beers don’t.<br />
I’ve seen many people take the opinion that having poor quality<br />
beer out there won’t affect the overall growth of craft beer. In<br />
other words, beer customers won’t turn away from craft after having<br />
a poorly brewed beer. In some respects that is true – one bad<br />
apple won’t spoil the whole bunch. But here is a reason why brewing<br />
quality matters: The craft industry is now a major factor in<br />
overall beer consumption. Big brewers are starting to really focus<br />
on craft beer, and they have the marketing power to exploit poor<br />
quality beer and generalize that across the entire craft beer scene.<br />
This is not a joke or an idle threat; look what Anheuser-Busch did<br />
to craft beer in the 1990s, when they drove the exposé on Dateline<br />
with Sam Adams and the concept of “who really brews your beer.”<br />
The fallout on craft beer started immediately afterwards, and it<br />
took years for the craft beer business to recover, and most contract<br />
brewers disappeared. These big brewers understand quality, and<br />
have a lot of power, and if they ever figure out how to effectively<br />
combine these two elements to convey their message it could have<br />
a very bad effect on the rest of the industry. Fortunately, for us,<br />
their Executives and Marketing folks still don’t “get” what craft<br />
beer is all about, so they haven’t been able to effectively talk about<br />
this with any credibility.<br />
As Michael Lewis says, it’s not good at all for craft brewers to<br />
get smug with our success, spend too much time patting ourselves<br />
on the back, and rest on laurels, since a potential quality disaster is<br />
just around the corner. ■<br />
10 | September 2014
WestCoasterSD.com | 11
BREWS<br />
IN THE<br />
NEWS<br />
BUSY TIMES @ TWISTED MANZANITA<br />
In addition to putting the finishing touches on their Pacific Beach tasting<br />
room, the Twisted Manzanita team is also working on variations of<br />
their Witch’s Hair Pumpkin Ale, brewed in August. At time of press, the<br />
brew crew was looking to create more than 10 variations on the seasonal<br />
beer, buoyed by the fact that they’ll now have two tasting rooms<br />
at which to empty kegs. Be on the lookout especially for nitro versions,<br />
which the brewery is looking to do more of all around.<br />
NEW BREWERIES IN AUGUST<br />
Several new breweries began brewing in August. Now operational Ballast Point’s new<br />
Miramar expansion, Beer Brewing Co. in Oceanside, Bagby Beer Company and Bolt<br />
Brewery. None of the breweries are open to the public at time of press, but the fact that<br />
they are now making beer is a good indicator that tasting room and draft accounts are<br />
not far away. The total count of operational breweries as of late August is 93.<br />
In addition, West Coaster is tracking 42 breweries that are planning on opening in San<br />
Diego County. Knox Corners in El Cajon, Belching Beaver’s brewpub in Vista, Bay City<br />
Brewing in Loma Portal, Green Flash’s Poway expansion, Jamul Town Brewery & Tap<br />
and 32 North Brewing Co. in Miramar all popped up on our radar in August. Check out<br />
westcoastersd.com/sd-brewing-industry-watch for info on current and up-and-coming<br />
breweries.<br />
Twisted Manzanita brewer Dan Cady works on<br />
a batch of the company’s annual Witch’s Hair<br />
Pumpkin Ale in late August<br />
WestCoasterSD.com | 13
BARREL REPUBLIC EXPANDS<br />
Pacific Beach’s pour-it-yourself beer bar Barrel Republic is expanding<br />
to two new locations in Oceanside and Carlsbad. Carlsbad’s<br />
Barrel Republic will have 52 taps and a kitchen headed by former<br />
Churchill’s chef A.G. Warfield and is slated to open by San Diego<br />
Beer Week 2014. The Oceanside location is still TBD.<br />
Eric March of Star B Ranch pouring hops at ChuckAlek.<br />
Be on the look-out for wet hop beers this month!<br />
OKTOBERFESTS<br />
If you can’t make it to Munich, there are plenty local Oktoberfest<br />
celebrations in San Diego.<br />
Fathom Bistro’s 2nd annual Octo-Bier-Fest is Friday September<br />
26th and starts at 3PM. The Smokehouse Kings, an offshoot chef<br />
collaboration from Carnitas Snack Shack, will have their huge<br />
smoker on the pier cooking up sausages. The bar will serve 8 German<br />
& German-style beers on tap along with a glass giveaway.<br />
Beer drinkers looking for authenticity should seek the German<br />
American Society of San Diego’s Oktoberfest which takes place<br />
September 26-28 & October 3-5 in El Cajon. Enjoy bratwurst,<br />
ox-on-the-spit, sauerkraut and, of course, German beer. More info:<br />
germanclubsandiego.org/events/oktoberfest<br />
Perhaps the most SoCal Oktoberfest, Ocean Beach’s 10th annual<br />
celebration will be October 12 & 13. Gaze into the Pacific through<br />
the bottom of your glass, hear tribute bands jam in the Beer<br />
Garden Band Slam and cheer on the winner of the Ms Oktoberfest<br />
Bikini Contest. Pizza Port Ocean Beach will be serving beer, too.<br />
Buses depart to OB from Pacific Beach & Downtown. More info:<br />
oboktoberfest.com<br />
New this year: South Park’s version of Oktoberfest will take place<br />
on October 11th from 11 a.m. - 10 p.m. Dubbed Parktoberfest, the<br />
event will be held in the Gala Foods Parking. There will be a beer<br />
tent featuring 10 local breweries, a kid’s carnival, live music and<br />
more. Search Facebook for Parktoberfest to get more info.<br />
There’s also Oktoberfests in La Mesa, Carlsbad, Julian, Ramona<br />
and Encinitas. Visit sandiego.org/campaigns/fall-in-san-diego/oktoberfests.aspx<br />
for a listing.<br />
TWO CONS, ONE WEEKEND<br />
The weekend of the 23rd saw two beer conferences. The 4th<br />
annual Beer-Con took place in Marina Village in Mission Bay and<br />
featured speakers such as Dr. Bill Sysak, Ambassador of Stone<br />
Brewing Co.; Shawn DeWitt, Founding Partner & Director of<br />
Brewery Operations at Coronado Brewing Co.; Doug Constantiner,<br />
Co-Founder & Brewer of Societe Brewing Co. and several other<br />
speakers who elaborated on topics such as “The Future & Current<br />
State of Craft Beer”, “Beer in Baja” and “Getting Into the Beer<br />
Industry.”<br />
Across town at the Marriott Mission Valley, the Beer Bloggers<br />
Conference hosted around 150 bloggers from around the country<br />
with topics ranging from “Social Media Best Practices” to “Beer<br />
Journalism Ethics” with a keynote speech from Ken Grossman of<br />
Sierra Nevada Brewing Co. See page 46 for reflections from four<br />
bloggers in attendance.<br />
Disclosure: West Coaster was a media sponsor for both conferences<br />
MORE DRAFTS IN OB<br />
With the recent openings of OB Warehouse with 24 taps and Bar<br />
1502 with 40 taps, there’s now even more good beer flowing in the<br />
eclectic seaside neighborhood. The two new locations strengthen<br />
the existing beer circuit present with Raglan Public House, OB<br />
Kebab, Newport Pizza, OB Noodle House, The Joint, Olive Tree<br />
Market’s tasting room, Wonderland and Pizza Port OB.<br />
ThreeBZine’s live podcast at 4th Annual Beer-Con<br />
14 | September 2014<br />
CONTINUED ON PAGE 46 >>
PLATES & PINTS<br />
TRUE GENTLEMEN<br />
BEEF JERKY THAT GOES BEYOND THE REALM OF CAVEMEN,<br />
INCLUDING A LOCAL BREWERY TASTING ROOM<br />
BY BRANDON HERNÁNDEZ<br />
Two college students growing close over finals cram<br />
sessions. That’s a familiar story for those familiar<br />
with the university buds who founded West Coaster.<br />
Their friendship yielded a business, and so, too, did<br />
that of former collegiate roommates Michael Carvalho and<br />
Jason Kurpjuweit. During their cohabitation, the duo would take<br />
breaks from late-night studying and scour their East Village<br />
hood in search of snacks. Both elected to slay ravenous hunger<br />
with dried strips of red meat, but most nights, the only places<br />
that were open were liquor and convenience stores. That meant<br />
eating lowest-common-denominator jerky; mass-produced foodstuffs<br />
high in nitrates, sodium, fat and sugar listing “mechanically<br />
separated chicken” among its primary ingredients. They<br />
wanted something better, so they took a popular page out of the<br />
homebrewer handbook, deciding to create something better with<br />
their own four hands and a Nessco dehydrator.<br />
Jason’s father had a recipe for jerky, so the pair used it<br />
as the base for their operation, tweaking it to include fresh,<br />
premium ingredients including USDA Grade-A cuts of meat<br />
and low-sodium soy sauce. At one point, they even tried<br />
grass-finished beef, but found the marbling to be far less in the<br />
garden-variety bovine. That attention to detail led to extremely<br />
tasty jerky, the kind that, once they shared it, led friends to ask if<br />
they could buy some. This set off a light bulb for Michael, who<br />
was studying for his MBA at the time—why not go into business<br />
selling superior forms of jerky? He got online and found zero<br />
registrations for jerky manufacturing operations. It was surprising<br />
to him, considering the artisanal surge in San Diego. While<br />
doing his research, he learned there were 120 active or pending<br />
registrations for breweries throughout San Diego County. To<br />
him, there isn’t much difference between craft beer and what is,<br />
essentially, craft jerky.<br />
“The same person who reaches for the bottle of Laphroaig<br />
Scotch instead of cheap whisky may also prefer a premium nutrition<br />
jerky for a dollar or so more,” says Alex Macksoud, who<br />
teamed with Michael, Jason and a trio of carnivores to found<br />
True Gentlemen’s Jerky. The business is headquartered in Point<br />
Loma, and already gaining traction throughout California.<br />
The highest profile venue True Gentlemen’s has found success<br />
at is the Little Italy Farmer’s Market, arguably San Diego’s<br />
most popular and highly regarded pop-up shopping experience.<br />
But the brand has also found allies in one of San Diego’s most<br />
16 | September 2014
foodie-friendly brewery operations, Green Flash Brewing Company.<br />
True Gentlemen’s reached out to the county’s fourth largest<br />
brewing company via Twitter and eventually found their way<br />
to Tasting Room Manager Dave Adams, a<br />
well-known bon vivant in local beer circles<br />
(he handles Supper Club beer-pairing dinners<br />
and culinary-themed classes for the<br />
company’s). Dave allowed True Gentlemen’s<br />
to come into Green Flash’s Mira<br />
Mesa-based tasting room and showcase their<br />
product. It went so well, that they now have<br />
a standing engagement every Thursday from<br />
5 to 9 p.m.<br />
So, what makes this jerky so good it<br />
earned the guys a weekly gig?<br />
“Our jerky is gluten- and nitrate-free.<br />
It’s almost a super food with how high in<br />
protein-per ounce and significantly lower<br />
in fat, sodium, sugar and calories it is,<br />
especially compared to the mass-produced<br />
brands. We hope to show consumers not all<br />
jerky is equal” says Macksoud. He says each bag of his company’s<br />
jerky contains 26 grams of protein—more than a three-egg<br />
omelet.<br />
Additionally, unlike most jerky, True Gentlemen’s is cut<br />
“French fry-style,” like a shoestring frit, meaning there’s no<br />
need for those snacking on it to test their dental mettle trying to<br />
tear off a piece. They even include floss in each bag, quite the<br />
upscale touch for what’s considered an everyman treat. “Beef<br />
Yield: 2 servings<br />
2 lime wedges, split half-way down the middle<br />
celery salt, plus more for rim<br />
1 cup tomato juice<br />
1 cup (8 ounces) West Coast-style India pale ale (preferably Green Flash West Coast IPA)<br />
1 Tbsp lime juice<br />
1 tsp lemon juice<br />
½ tsp Sriracha hot sauce<br />
½ tsp Worcestershire sauce<br />
¼ tsp creamy horseradish<br />
½ tsp freshly ground black pepper<br />
Ice cubes<br />
True Gentlemen’s Jerky for garnish<br />
2 celery stalks for garnish<br />
olives for garnish<br />
pickled vegetables for garnish<br />
jerky doesn’t have to be barbaric caveman food. We use the eye<br />
of the round so that when we go to cut our meat, we are not cutting<br />
through multiple muscles and, therefore, do away with that<br />
stringy white substance you often find in the<br />
bottom of jerky packages.”<br />
Clearly a lot of thought has been put<br />
into this project by people who are really,<br />
really into jerky. It reminds me of homebrewers<br />
going to the next level, and it’s nice<br />
to see that degree of care and attention being<br />
applied to something as noble and, largely,<br />
taken for granted, by most.<br />
Currently, True Gentlemen’s Jerky is<br />
available in two flavors—Original Gentlemen-Peppered<br />
and Sinsa-Korean BBQ. The<br />
last has a mild chili kick and mild sweetness<br />
to it. Mango-habanero is also in the works<br />
along with a vegan-friendly variety made<br />
using coconut meats, but those are still being<br />
perfected.<br />
When asked for a recipe, the True<br />
Gentlemen’s team opted to appeal to the fact that most people<br />
don’t have a fleet of high-powered dehydrators in their kitchens.<br />
So, instead of providing a method for creating jerky, they’ve<br />
come up with something that deliciously pays homage to their<br />
friendly relationship with Green Flash, a Bloody Mary made with<br />
the company’s flagship West Coast IPA and garnished with their<br />
jerky. Compromise accepted! ■<br />
WEST COAST IPA BLOODY MARY<br />
WITH JERKY GARNISH<br />
Insert the rim of a pint glass into the split in 1 lime wedge. Run the lime along the entire rim of the glass, squeezing gently to coat the rim with juice. Repeat<br />
the process with another pint glass and the remaining lime wedge. Pour celery salt into a shallow, even layer on a small plate. Place the glass upside-down<br />
on the plate, turn slightly and lift so that celery salt lines the rim of the glasses. Set aside.<br />
Combine the tomato juice, beer, lime juice, lemon juice, Sriracha, Worcestershire sauce, pepper and horseradish in a large cocktail shaker half-way filled with<br />
ice. Shake, then strain the mixture into the pint glasses. Garnish with jerky, celery, olives and pickled vegetables. Serve immediately.<br />
Recipe courtesy Alex Macsoud IV, Co-founder, True Gentlemen’s Jerky
#sdbeer<br />
Over the next two pages, we’ll share some of our favorite photos<br />
from Instagram that were uploaded using the hashtag #sdbeer.<br />
Warning: Thirst for a tasty, locally-brewed beer may occur.<br />
@aylon @aztecbrewery @barritusbrewery<br />
@breweryadvertising<br />
@cabrewmasters<br />
@chivorichard13<br />
@cody_threebzine @culturebrewingco @d0ndada<br />
WestCoasterSD.com | 19
Follow @westcoastersd on Instagram, and don’t forget to use #sdbeer in your uploads<br />
@dandydani81<br />
@diningoutsd<br />
@drunkenmasterchef<br />
@el_brewchacho<br />
@enelle<br />
@fallbrookbrewing<br />
@frannyfullpint<br />
@fsavinon<br />
@grillfellasbbq<br />
@hoppybastard<br />
@labeerhal<br />
@liberated_roots<br />
Our favorite #sdbeer photos will appear in the October issue of West Coaster San Diego
PRESENTS<br />
NOVEMBER 7-16<br />
Get ready folks... our 10-day celebration of San Diego craft beer is coming!<br />
Tickets for the VIP Brewer Takeover, Guild Fest and more<br />
SDBW.ORG<br />
Funded in part (or in whole) by the San Diego Tourism Marketing District Corporation with City of San Diego Tourism Marketing District Assessment Funds.
22 | September 2014
COVER STORY<br />
CALIFORNIA<br />
BREWMASTERS<br />
PORTRAITS AND PROFILES OF THE GOLDEN STATE’S BREWING ICONS<br />
For more than two years, photographer Nick Gingold traveled up and down the state of California in a quest to find the state’s greatest beer<br />
and the dedicated people who brew it. He had been inspired by his own love of craft beer and his passion for photography, and he wanted<br />
to create a project that would celebrate both.<br />
Nick’s book, California BrewMasters, features intimate portraits and profiles of 46 brewers, which range from the brewers/founders of<br />
Sierra Nevada, Stone, and Anchor to smaller guys who have become craft beer “cult figures.” Through their photographs and interviews,<br />
these brewers share their philosophies of life, the things they love, and the beer they make. All in all, 14 San Diego brewers are represented<br />
in the book, which is a tribute to the dynamic nature of our beer scene as well as to the incredible talents and skills of our brewers.<br />
Following are selected excerpts from 8 of the profiles in California BrewMasters. You can find the entire 196 pages (in glorious jacketed<br />
hardcover) at georgianbaybooks.com, cabrewmasters.com, as well as amazon.com. — Bruce Glassman, Publisher<br />
DOUG CONSTANTINER & TRAVIS SMITH // Societe<br />
Nick: What is it about beer that you love so much?<br />
Travis: Beer is fucking awesome. Pretty plain and simple. Beer is fantastic, it’s something to be passionate about. It is worthy of passion, worthy of my<br />
attention. It’s a huge part of my life, it’s a huge part of many of our lives and it brings a lot of joy to me here.<br />
Doug: Beer is my number one love in life. I’d put it ahead of all other things, and I love my fiancé to death, that’s different. I wake up in the morning and<br />
I think about beer, I go to bed and I think about beer. It’s everything in the world to me. I’m not religious but I’ve had . . .<br />
Travis: Religious experiences.<br />
Doug: Religious experiences with beer. I mean I can probably name 90 or 95 percent of the beers I’ve ever had in my life and I have had a lot of different<br />
beers. I fucking love it.<br />
WestCoasterSD.com | 23
PAUL SEGURA // Karl Strauss<br />
Nick: Do you remember the first home brew you ever made?<br />
Paul: My first home brew was a batch of brown ale and it was all extract out of a can. It was so rudimentary it was ridiculous. I just took the can, took<br />
the label off, put it in a pot of boiling water to get it to flow out of the can easily, and mixed that with water. I think it was hop extract, too. I didn’t even<br />
have to add hops to it. I just boiled that for like an hour and put it into a plastic bucket with a packet of yeast and let it sit in the bathtub for a week or so.<br />
It bubbled away and I drank it and went “Wow. I can do this. This is fun.” It wasn’t the best tasting beer I’d had, but it was a real source of pride that I’d<br />
made it. And it was pretty cheap to make and I drank it.<br />
That little piece of early success got me excited, got me fired up to learn more. How was that extract made? What went into that? Obviously somebody<br />
took some malted barely and did that whole thing. I started reading up on it, doing a lot of independent research. I found myself becoming a nerd about<br />
it. I bought a book called The Complete Joy of Homebrewing by Charlie Papazian, one of the earlier editions. I started learning a little bit more about the<br />
science. Then I bought another book. I just started buying these books, reading more and more and more.<br />
As I said, I was going to San Diego State and I was taking a lot of science classes, so the books weren’t too far out there for me. I understood them. The<br />
whole thing progressed out of curiosity, passion for beer, and being a nerd.<br />
24 | September 2014
PETER ZIEN // AleSmith<br />
Nick: Do you have any wisdom to impart to new or possible<br />
home brewers?<br />
Peter: Yeah: think outside the box. Don’t just blindly follow<br />
recipes. Use them as templates to get yourself started.<br />
Always have an eye towards how you and your abilities can<br />
make something different and something new to the world.<br />
We’re all different. We all have different perceptions in the<br />
way we taste.<br />
Another little thing I would tell home brewers is: taste and<br />
smell and look and listen to everything you put into your<br />
home brews. The home brew shops will let you taste things,<br />
smell it. The grains should taste fresh and crunchy, not stale.<br />
It should have a bread-like flavor. Your hops should smell<br />
citrusy and nice and fresh, no cheese-like aromas. Use your<br />
olfactory as your laboratory and that will take you far.<br />
WestCoasterSD.com | 25
CHUCK SILVA // Green Flash<br />
Nick: What was your first job in brewing?<br />
Chuck: …After [my service in the Navy and] 5 years in the defense industry, I had an opportunity to relocate to my home state of California, which was<br />
very appealing to me. So I quit my day job and started preparing myself to move to San Diego. Of course, I needed to find a new job, and as I was looking<br />
for work, I began to seriously consider pursuing work in brewing beer. By the time I was ready to move I had decided to give a brewing career a shot.<br />
Since I had discovered the American Brewers Guild, I figured this was my best chance to break into the industry. I enrolled and began brewing school in<br />
February 1998.<br />
After completing brewing school, I landed my first brewing job as an assistant brewer working for Paul Segura at Hang Ten Brewing Company (he’s now<br />
the brewmaster at Karl Strauss Brewing Co.) Almost a year and a half later, a position opened up at Hops Bistro & Brewery where I had apprenticed<br />
during brewing school. I jumped at that opportunity and landed the job as head brewer. I had a great time during my 4–5 year stint at Hops. I brewed<br />
numerous beer styles, orchestrated monthly beer dinners, and actually received my first medals at the World Beer Cup and the Great American Beer<br />
Festival. Unfortunately, the lease ended and Hops closed in 1993, so I called on my buddy Paul Segura over at Karl Strauss and he put me to work brewing<br />
again. That’s where I gained some exposure to production brewing.<br />
26 | September 2014
COLBY CHANDLER // Ballast Point<br />
Nick: Do you remember the first home brew that you tried to make and how that turned out?<br />
Colby: It was an extract pale ale (MacTarnahan’s Amber clone). It was from Ocean Beach Home Brewing Supplies. Basically, I remember the instructions<br />
were written out on the back of a business card. And it was horribly over carbonated but you could definitely taste the hops in there. It wasn’t perfect—<br />
probably not finished out and not done fermenting— but it was good. It definitely got the bug going.<br />
Nick: What was your first specialty beer?<br />
Colby: Probably Crystal Pier Double IPA. I remember the first time serving it—it was at the second annual Strong Ale Festival at Pizza Port in December<br />
of 1998. I think we added a little bit of Belgian candied sugar in there to boost up the alcohol. It was a hoppy 8% ABV beer with all Crystal hops. So the<br />
first couple of runs of it was called Crystal Pier Double IPA. Today that beer is known as Dorado Double IPA. Back then I had never had a double IPA. I<br />
had heard of Russian River Brewing’s Blind Pig and Pliny the Elder, those may have just started to be brewed, but I don’t think I had had it yet.<br />
WestCoasterSD.com | 27
TOMME ARTHUR // The Lost Abbey<br />
Nick: Can you talk about Lost Abbey’s basic mission and your goal of<br />
pushing the limits and developing truly imaginative beers?<br />
Tomme: Part of what drives me as a brewer are the possibilities, imagining<br />
what beer can be; what it is and where it might take you. I say that a<br />
lot. How beer takes me to places that I never thought possible. It’s really<br />
a fascinating thing to think of beer as a vehicle. In order to do that, you<br />
have to make that conversation endearing; you have to be endearing.<br />
It’s easy to be in this seat and to imagine great beers and flavorful<br />
things. It’s another thing to pull the trigger and spend the money and<br />
time, and commit the resources to doing them. I knew that once we<br />
established this facility, we’d be able to do so, because I knew that my<br />
partners were committed to that kind of brewing. We didn’t open our<br />
doors chasing volume. We didn’t open up with six-packs or beer going<br />
out on draught. We went after better beer establishments in the form of,<br />
not necessarily funky beer, but definitely not what you would align with<br />
being a mainstream beer.<br />
28 | September 2014
PAT McILHENNEY // Alpine<br />
Nick: What got you into brewing?<br />
Pat: I started off in my formative years wondering why people drank<br />
the macro beers that were available out there. I didn’t find any joy in<br />
drinking them. It wasn’t until I came across a fancy European beer that I<br />
discovered that there was more to beer than just being bland. I was into<br />
good beer at a very young age. Too young to actually mention.<br />
It wasn’t until I was in the fire service, working in Northern California<br />
(Mendocino County) that I discovered Mendocino Brewing Company.<br />
That was my first exposure to really good craft beer and something<br />
different and flavorful. It wasn’t until about a year later—1983—that<br />
I discovered you could make your own beer. I started home brewing<br />
with an intent of someday opening my own brewery. Not just the casual<br />
home brew. I purchased scientifically, I took notes, I submitted the beers<br />
to judging, made the adjustments, and would submit again until I was<br />
winning awards.<br />
Then I would move on to another style, trying to perfect it. I would submit<br />
it until I was winning a really good prize for it. By the time I felt I was<br />
ready, I had 8 core recipes under my belt. Finding the equipment was<br />
easy. But finding a location was a little harder. It took over a year to find<br />
a location in Alpine. I never felt that the mainstream beers were worthy<br />
of drinking and, once I realized you can make your own, look out.
MITCH STEELE // Stone<br />
Nick: Have your experiences brewing in other parts of the United States given you a unique perspective on California?<br />
Mitch: Yeah, living in other parts of the country has influenced me. One very specific example is the Black IPA that we did for the 11th anniversary.<br />
That was inspired by a beer I had in Boston. I’d never had a Black IPA before. I think it was still kind of a fledgling style. I’d never seen<br />
one, I’d never heard of one. I had one at the Beer Advocate Extreme Beer Fest. It was brewed by Shaun Hill. It turns out, as I’ve researched the<br />
style, the first ones were brewed in Vermont. It was Greg Noonan’s Vermont Pub and Brewery in the late 80’s or early 90’s that brewed one.<br />
Shaun was inspired by that, and I was inspired by Shaun’s beer. I kind of pushed for it to be our 11th Anniversary Ale, which became Sublimely<br />
Self-Righteous Ale. I West-Coasted it up a bit. I’m a West Coast guy. I’ve got a pretty strong love for the West Coast hop profile and approach to<br />
brewing IPAs and things.<br />
Back to living in different parts of the country. . . . Living in Colorado in the early 90’s didn’t suck. That was pretty cool. They approach brewing a<br />
little bit differently. They tend to be a little bit more malt-centric, as opposed to the West Coast thing. New England brewers tend to be a little bit<br />
more traditional, I think. I was excited by a lot of the beers in New England. There were some really good IPAs being brewed there. ■<br />
30 | September 2014
WHAT’S YOUR LEGACY?<br />
Oceanside’s Neighborhood Brewery<br />
Award winning brewer of German heritage with 25 years Professional experience.<br />
Spacious tasting room with projection screen.<br />
Plenty of seating<br />
Pints, Bottles, Kegs and Growlers-to-go<br />
Event space available for meetings, sports parties, large groups.<br />
CHECK IN ONCE AT BREWERY AND SHOW<br />
THE CHECK IN TO RECEIVE A FREE TASTER<br />
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KEEP THE GLASS SPECIAL!<br />
Stop by with this ad and keep the pint glass for $2.00 (a $3.00 savings).<br />
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760-705-3221 | legacybrewingco.com<br />
363 Airport Road Oceanside, CA 92058
THE DOCTOR’S OFFICE<br />
PANAMA 66<br />
BALBOA PARK’S NEWEST ADDITION<br />
By Gonzalo J. Quintero, Ed.D.<br />
Facing west, the California Tower<br />
breaches the horizon. Panama 66 is<br />
located in the courtyard under the<br />
Museum of Art banners shown in<br />
this photo bottom right. Photo by Tim<br />
Evanson / Creative Commons 2.0<br />
Balboa Park.<br />
The name alone conjures up images in our mind’s eye of beautiful architecture, gorgeous landscaping, scenic vistas, world-class museums,<br />
and fun-filled days spent soaking up the San Diego sun.<br />
In 1868, however, San Diego’s iconic park was known simply as “City Park” and sprawled along 1,400 acres of unkempt nature and<br />
undeveloped land. Nearly 50 years later, “City Park” was set to host the 1915 Panama-California Exposition. Park commissioners, wanting<br />
a grand name for the park to go along with the grand event, sought to rename City Park and chose to honor Spanish-born Vasco Nuñez<br />
de Balboa, who was the first European to spot the Pacific Ocean while on exploration in Panama. Many of the ornate buildings that stand<br />
today were influenced by Spanish-Renaissance style architecture, which was, in turn, chosen to honor the exposition. Moreover, the first<br />
homage to the exposition happened in 1926 when the San Diego Museum of Art, the region’s oldest and largest art museum, was founded,<br />
according to Balboa Park’s online collaborative.<br />
WestCoasterSD.com | 33
Nearly 90 years later San Diego’s Museum of Art, in the heart of<br />
Balboa Park, welcomes a new tenant to its outdoor garden, offering<br />
“locally sourced food, local draught beer, (and) craft cocktails.”<br />
That tenant? Panama 66.<br />
I recently met with Jeff Motch, who, along with Lee and Jenniffer<br />
Chase, and his wife Clea Hantman, are founders of Panama 66,<br />
their third bar/restaurant along with Normal Heights’ Blind Lady<br />
Ale House and North Park’s Tiger!Tiger!. Jeff rolled up in his<br />
locally made Tesch road bike, taking full advantage of the park’s<br />
ease of access for bike riders and pedestrians. I asked Jeff about<br />
park accessibility and what it means for San Diego’s latest craft<br />
beer haven.<br />
“When people come to<br />
town, they’re enjoying the<br />
zoo, enjoying the park,<br />
but we want them to experience<br />
all of San Diego.<br />
I believe that is why we<br />
were allowed to be open<br />
here. We will serve only<br />
San Diego beers. That will<br />
be our emphasis for food<br />
and drink – keeping it local.<br />
Local beer from local<br />
craft beer breweries along<br />
with local food sourced<br />
from local farms such as<br />
Suzie’s. No Sysco, no US Foods, no Bud, Miller,<br />
or Coors. If it is a product only distributed by<br />
a major corporation, you’ll never see it here.<br />
Visitors will, eventually, have access to 20 local<br />
beers, and 12 more lines for wine, cocktails, and<br />
other non-alcoholic local offerings.”<br />
Looking at the taps I noticed that there were only<br />
clean metal handles at each spout, and no commercial<br />
handles. When asked why this was so,<br />
Jeff responded, “This space is, first and foremost,<br />
a museum garden; it’s not a marketing opportunity<br />
for everybody. So, no, no tap handles.”<br />
Returning his focus back on Panama 66’s philosophy,<br />
Jeff added, “I also believe that the park<br />
is underutilized by locals. Maybe you bike or jog through, but you<br />
don’t stay. Maybe we can attract locals, entice them to stay, and<br />
when they’re here they will see what’s in the park.”<br />
So why this space, and what’s with its name?<br />
“On a personal level, I have a degree in fine art. We pay rent to<br />
a museum – The San Diego Museum of Art. If we are successful<br />
we will be paying thousands of dollars to a museum! How many<br />
bars and restaurants have that kind of landlord? As for the decor,<br />
we want the attitude to reflect what we do and our style of service.<br />
For us to come to this setting and try to recreate Blind Lady or<br />
Tiger!Tiger! it wouldn’t feel right. All four of us want to respect<br />
and complement the space we are in. We aren’t what you would<br />
Jeff Motch outside Panama 66<br />
call restauranteurs; we are two couples who randomly<br />
found opportunities three different times.<br />
With this space we are taking our time to<br />
do it right. The name Panama comes from<br />
Plaza de Panama and the 1915 exposition.<br />
The “66” comes from the fact that the garden<br />
in which we are situated was founded<br />
in 1966. Also, Panama, during the 1960s,<br />
had some great music, and tropical drinks,<br />
and Mod architecture. We aren’t necessarily<br />
going for that look or menu, but we<br />
want that feel. So we mulled it over and<br />
said aloud ‘Panama... 1966... Panama 66’<br />
and here we are. We want this space to<br />
be something that works for the park as<br />
a whole, in step with locals, visitors, and<br />
park workers.”<br />
How do you want people to feel when<br />
they visit Panama 66?<br />
“To feel inspired by the city. To taste beers<br />
they’re excited for, maybe beers they<br />
came to San Diego explicitly for. They’re here, enjoying the park,<br />
and maybe they taste a Modern Times Beer and realize how close<br />
they are to the brewery and then they visit it. Maybe they taste<br />
our food made with local produce and they head south to Suzie’s<br />
Farm. It used to be people came to San Diego for the beach and<br />
the weather, but that’s all changed. People are coming for a beer.<br />
The world, and San Diego in particular, has moved away from<br />
a two-top dining table society; drinking is a very social thing.<br />
People want to get back to knowing their neighbors. We want<br />
to add big picnic tables where travelers, locals, and regulars all<br />
interact and share their stories, where the picnic table becomes a<br />
hub of information. If we can make something like that, then we<br />
will have made something that we can be proud of.” ■<br />
34 | September 2014
8<br />
YEAR ROUND<br />
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2<br />
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TASTING ROOM HOURS<br />
WED-FRI 4-7PM | SAT 2-6PM<br />
FIND US ON<br />
FACEBOOK<br />
11545 SORRENTO VALLEY RD #305<br />
SAN DIEGO, CA 92121<br />
NEWENGLISHBREWING.COM<br />
Thursday 9/18<br />
AleSmith Decadence Takeover<br />
Thursday 9/25<br />
Societe Takeover & Smoked Pheasant Pairing<br />
Sunday 9/28<br />
Live Bluegrass<br />
by the Big Decisions
THE CARBOY CHRONICLES<br />
Robert Masterson and Karl Strauss<br />
Carlsbad brewer Greg Turk (right) work<br />
together in August to brew Masterson’s<br />
IPA recipe for entry in the GABF Pro-Am<br />
BREWING IPAS<br />
TIPS FROM SAN DIEGO’S BEST HOMEBREWERS<br />
By Ryan Reschan<br />
The ‘Best Beers In America’ voted by American Homebrewers Association (AHA) Members in the July/August 2014 issue of Zymurgy magazine once<br />
again voted Russian River’s Pliny The Elder as the best a sixth year in a row. Eight of the top 10 beers are IPAs, with local favorites Ballast Point Sculpin<br />
IPA and Stone Enjoy By IPA being third and eighth respectively. Homebrewers not only love to drink IPAs, but brew them as well. So what does it take<br />
to brew a great IPA? I thought I’d ask some of the best local homebrewers about their philosophies, breaking down the four main ingredients used in<br />
brewing.<br />
Award winning homebrewers Kelsey McNair, Robert Masterson, and Chris Banker have given me some insight into their brewing process for hoppy<br />
beers. Kelsey has won multiple awards for his Hop Fu! IPA that most recently won him another Gold Medal at the National Homebrewers Competition.<br />
He also won Stone’s homebrew competition in 2010 with his San Diego County Session Ale, collaborating with Colby Chandler of Ballast Point and<br />
Even Keel fame for the big brew. Robert collaborated with me on R&R Coconut IPA for our win in the 2013 Stone homebrew competition and recently<br />
won Karl Strauss’ Pro-Am competition with his Hops Til Ya Drop Double IPA. Chris won a Gold Medal and Best Of Show with his Double IPA in the 2013<br />
America’s Finest City Homebrew Competition, a huge competition run by local homebrew club QUAFF. So let’s see how these local homebrewers have<br />
to say.<br />
WestCoasterSD.com | 37
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system around. As a homebrewer, there are ways you<br />
can treat your water inexpensively<br />
It’s the largest component in beer, but often gets overlooked by homebrewers. There’s a few different ways to approach brewing water. One is you can<br />
start with reverse osmosis (RO), de-ionized (DI), or distilled water and build you water profile by adding in brewing salts. Another method is carbon<br />
filtering your water and making adjusts based on your water profile. Carbon filtering will help remove chlorine, sediment, odor, and volatile organic<br />
compounds (VOCs). Carbon filtering however does not remove salts, minerals, and dissolved organic compounds. Your local water report will help you<br />
figure out whether you want to leave your water alone, soften it with RO water, or harden it with salts. Pre-boiling your water will have another effect,<br />
driving off chlorine and CO2 while CaCO3 (chalk) precipitates out of the water.<br />
Generally speaking, harder water is best of IPA since it bring out more hop character. Calcium sulfate, also known as gypsum, is often added to brewing<br />
liquor to accentuate hop bitterness and a drier, crisper finish to the beer. Chris uses a fine carbon filter with his drinking water while Robert cuts<br />
his carbon filtered drinking water in half with RO water and then adds gypsum back. Kelsey will build his water profile from scratch, adding in calcium<br />
sulfate (gypsum), calcium chloride, and perhaps some magnesium sulfate in situations where sugar is added. Magnesium will aid in yeast metabolization<br />
of adjunct sugars. Overall, Kelsey wants a 5:1 ratio of sulfate to chloride with around 250ppm of sulfate and 100 to 125ppm of calcium for yeast<br />
health and mash pH. He also warns that “bicarbonate is your enemy. Get that below 40ppm and build [your water] back up.” If you don’t know much<br />
about water, then it’s probably best to leave it alone besides carbon filtering. Most water profiles in San Diego are suited to making hoppy beer.<br />
WestCoasterSD.com | 39
MALT<br />
Because it’s cheap and widely available, most homebrewers are using<br />
premium American 2-row pale malt as their base for IPA. 2-row will give you<br />
plenty of fermentables for the higher than average gravity style but often<br />
brewers will add dextrose (corn or cane sugar) to boost the ABV and help<br />
dry out the beer. Kelsey likes to use dextrose for 5-7% of his grist for Double<br />
IPAs. He balances out the sugar with Dextrine/Carapils malt which will add<br />
body to the beer without adding a significant flavor. Kelsey is also using a<br />
small percentage of Crystal malt (usually from the U.K.) in the 1 to 1.5%<br />
range for a subtle nuance to the malt character saying that we are “not trying<br />
to taste caramel here in San Diego.”<br />
Chris is mostly using 2-row malt as his base but has been experimenting<br />
with some Maris Otter malt from the U.K. In addition to 2-row, Chris uses<br />
corn sugar for an alcohol boost and dryness and like Kelsey, adds some<br />
Carapils back in to add body to the beer. He also uses some Crystal 20L and<br />
40L to add additional body and a slight caramel flavor. Robert constructs a<br />
similar grist to both Chris and Kelsey but has some other malts he’ll use for<br />
complexity such as Vienna, Maris Otter, Munich, Honey, Carafaom (Carapils),<br />
and Pilsner malt (not all at the same time) to go along with 2-row pale malt.<br />
Robert only uses sugar in his Double IPAs where it accounts for 5 to 8% of<br />
the grist.<br />
Barley growing in Sierra Nevada’s Chico garden<br />
As you can see, all three brewers use little to no crystal malt and use a dextrin<br />
malt to add body to the beer. The largest percentage of the grist is the<br />
base malt with specialty malts kept to a small percentage. Sugar is a great<br />
way to boost the alcohol percentage and dry out the beer but is kept to less<br />
than 10% of the fermentables. The goal is to have a nice malt background<br />
without getting in the way of the hops.<br />
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YEAST<br />
Like with the malt, the yeast you use should not get in the way of the hops.<br />
Using a neutral yeast strain is very common when making IPA. Yeast can<br />
also influence either hop or malt character through fermentation. With the<br />
tasting room at White Labs, you can go and taste this difference between<br />
strains with the same wort. Kelsey says White Labs’ WLP001 California Ale<br />
strain “is bar none the best strain for making a classic west coast IPA. Clean,<br />
well attenuated/dry, hop-focused... perfect for the style.” Chris response to<br />
what yeast he uses for IPA as “WLP001 always”. Robert also uses WLP001<br />
“because the hops can show their own nuances.”<br />
Peter Perrecone<br />
innoculates wort at the<br />
Society of Barley Engineers’<br />
2014 Lambic Brew Day<br />
But a new strain has become well known on the east coast after several<br />
Vermont breweries started using it in their hoppy ales. Known as Conan,<br />
Vermont Ale, or Northeast Ale yeast depending on the manufacturer, this<br />
strain is less attenuating than California Ale and has a great fruity ester<br />
character reminiscent of peaches, apricots, and other stone fruits. This character<br />
can work really well with the new hop varietals that have a lot of stone<br />
fruit, bright citrus, and tropical fruit notes. Robert has used Conan yeast for<br />
several beers and has also blended it with WLP001 for more attenuation.<br />
Kelsey has also played around with German Ale yeast, fermenting it in the<br />
low 60s F. He’ll pair this yeast with the more dank and resinous hops for an<br />
“old school hop bomb.”
HOPS<br />
Japatul Farms hops in a<br />
ChuckAlek August brew<br />
Of course, we have to save the best for last. IPA is all about letting the hops shine. There so many<br />
new hop varietals hitting the market these days that it’s hard to keep track. Finding your favorite<br />
combination can take years. There are also plenty of hopping techniques to discuss such as how to<br />
use bittering hops (traditional versus first wort hopping), dry-hop temperature and length, and timing<br />
of hop additions. No matter who you ask, you’ll likely get a different answer.<br />
Chris likes to use Magnum hops for his bittering addition. Magnum is known for its clean bitterness<br />
and high alpha acid content so you won’t be filling your kettle with too much hop material right away.<br />
Warrior is another cleaner, high alpha acid that can be used. Chris will also usually add some Chinook<br />
as a first wort hop (FWH) addition to add some character. His typical hop combination will be Citra,<br />
Centennial, Amarillo, and Simcoe, with Simcoe being a lesser addition due to its potency. Late hop<br />
additions are added at 10 minutes to go in the boil and at flameout.<br />
Robert likes using Citra, Mosaic, Amarillo, Simcoe, Centennial, and Galaxy hops in his IPAs. Hop<br />
combinations will vary but he uses Centennial for a FWH addition for 1/3 to ¼ of his total IBUs. He<br />
then back loads the end of boil with 10 minute and flameout additions to get to his IBU total. If he has<br />
time, Robert will dry-hop in two stages over 6 days with the second addition going in 3 days before<br />
packaging. His dry-hopping is done at either fermentation or room temperature.<br />
For hops, Kelsey has been using Citra since 2009. It’s prominent hop in his award winning Hop Fu!<br />
IPA. “Chinook as a First Wort Hop is sort of a signature in my IPAs. I like the old-school ragged high<br />
co-humulone grapefruit pith bitterness that you get from Chinook early in the boil.” Mosaic is a new<br />
favorite of his but “is a tricky hop to work with. In the right application<br />
it is super dank, try it in the whirlpool and/or dry hop.” He’s<br />
a big proponent of 0.75 oz. to 1.00 oz. of hops per gallon ratio for<br />
flameout or whirlpool additions with as much as 1 oz. of hops per<br />
gallon if he’s using his hopback. Lastly, Kelsey leaves this advice:<br />
“My dry hop method is the same as the one Vinnie Cilurzo [of<br />
Russian River Brewing Co.] has talked about on many occasions.<br />
It works. Not broken, no need to fix.” Vinnie employs a two stage<br />
dry-hop method in hopes of getting more aroma from the hops as<br />
the beer comes into contact with the hops twice.<br />
There are many ways to brew a great IPA but hopefully some tips from<br />
some of the best in San Diego County will help you out with your next<br />
IPA brewday. A special thanks to Kelsey, Robert, and Chris for sharing<br />
their knowledge and processes. And of course there always one last<br />
recommendation when brewing an IPA, add more hops! ■<br />
Hopefully your keg cooler is this full<br />
of IPAs one day soon!
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INTO THE BREW<br />
Unbeknownst to most beer fanatics,<br />
Heineken recently rolled out a new<br />
proprietary draught beer system called<br />
BrewLock. The promotional material<br />
shows pictures of something like a large paintball<br />
CO2 canister with a dial on the top that reads either<br />
“locked” or “unlocked” as a braided steel hose<br />
seemingly delivers beer to some unseen faucet. I<br />
was intrigued so I took a look at the promotional<br />
videos to see what this new system was all about. It<br />
turns out that BrewLock kegs are a plastic cylinder<br />
with an internal bag that contains the beer, all<br />
encased in a cardboard box shell. I realized that I’ve<br />
seen this system before, as it’s essentially the same<br />
design that KeyKegs employ.<br />
KeyKegs hit the market a few years ago as an<br />
alternative to the industry standard stainless steel<br />
Sankey kegs that most American brewers use. Stainless<br />
steel kegs have been the standard for draught<br />
beer for decades and are almost universally used and<br />
accepted as the best way to package beer, but they<br />
also have drawbacks, mainly that they are heavy and<br />
need to be returned to the brewery to be cleaned and<br />
refilled. KeyKeg offered an alternative that solved<br />
these issues as well as others by coming out with a<br />
lightweight plastic keg that uses a bag-in-shell design.<br />
KeyKegs are designed to be a oneway<br />
product that is fully recyclable after<br />
use, eliminating the need to ship heavy keg<br />
shells back to the brewery and saving on<br />
water, energy and chemicals to clean kegs<br />
for reuse. KeyKegs also have the advantage of maintaining<br />
a barrier between the beer and the gas used<br />
to push the beer to the draught faucet. In normal<br />
kegs, the carbon dioxide or blended carbon dioxide/nitrogen mix<br />
blankets the remaining beer in the keg, exposing it to any impurities,<br />
contamination, or pressure differences that can lead to flat or<br />
over-carbonated beer. When a KeyKeg is dispensed, the inner bag<br />
is squeezed by added gas pressure and the beer remains isolated.<br />
The Heineken system differs slightly in that it includes an air<br />
compressor that connects to the keg coupler to provide dispense<br />
pressure, whereas KeyKeg couplers work with any dispense gas<br />
that you choose, including existing carbon dioxide or beer gas<br />
mixes that bars already have set up for regular kegs.<br />
So, in essence, KeyKeg is designed to work with an existing system<br />
with only a new keg coupler needed, while BrewLock fully<br />
replaces the gas-to-keg side of the system. For the drinker, the<br />
impact is the same: no possibility of over-carbonated or flat beer<br />
due to improper settings in the gas system, and also no possibility<br />
of contamination. When a bar empties a keg, they simply put it in<br />
the recycling bin and tap another.<br />
For a brewery like Heineken that does a<br />
huge export business, adopting a one-way keg<br />
system makes huge sense from an environmental<br />
and economic standpoint, and a proprietary<br />
system incentivizes bars to keep their<br />
beer on tap. Shipping empty keg shells long<br />
distances is hugely wasteful and something that many<br />
44 | September 2014<br />
DRAFT<br />
OR<br />
A LOOK AT KEYKEG<br />
TECHNOLOGY<br />
DAFT?<br />
By Sam Tierney<br />
Pallets of KeyKegs. Photo via Christer Edvartsen / Creative Commons 2.0<br />
breweries struggle with. Many smaller European breweries<br />
already make use of KeyKegs for this very reason.<br />
Even for small American breweries that distribute<br />
mostly locally, maintaining a keg fleet<br />
is costly. Breweries have to ensure that they<br />
have enough of a “float” of kegs so that they<br />
don’t run out before their empties get back to<br />
the brewery; this isn’t easy, and keg theft and<br />
misplacement can also be problematic.<br />
MicroStar Logistics has remedied some of these<br />
problems for small brewers by offering a keg-rental<br />
system where brewers order the kegs that they need at any given<br />
time, and then MicroStar manages the tracking and return of kegs<br />
once they are sent out to wholesalers. This vastly cuts down on<br />
shipping in most cases because so many breweries use their system,<br />
and kegs are sent to any brewery that needs them, as opposed<br />
to kegs owned by a single brewery.<br />
As with any capital cost, breweries have to decide which keg<br />
system makes the most sense for their business model. As far as<br />
environmental impact, I have not seen any studies done, but my<br />
assessment is that for local distribution, reusable stainless kegs<br />
should easily beat producing new recyclable kegs, but for long-distance<br />
exports such as transatlantic shipping, recycling kegs makes<br />
more sense than shipping empties. Ideally, the MicroStar model<br />
may be the best, but many breweries still find it advantageous to<br />
maintain their own keg fleet. At Firestone Walker, we use a mix of<br />
all three systems to utilize the strengths of each where they provide<br />
the most benefit. ■<br />
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BREWS IN THE NEWS CONT.<br />
BEER BLOGGERS CONFERENCE 2014 RECAP<br />
PAUL D. MCGUIRE //<br />
SAN DIEGO HOP ADDICT<br />
sdhopaddict.com<br />
What drew me into attending the Beer Bloggers’ Conference (BBC)<br />
was the chance to meet some of the big brewers and getting to<br />
know the people behind the beer. I got to learn about the story<br />
behind some of the breweries that have become mainstays in the<br />
craft beer scene such as Karl Strauss, Sierra Nevada, Green Flash,<br />
AleSmith, and Lost Abbey.<br />
GINA WILLIAMS //<br />
CRAFT BEER HOUND<br />
craftbeerhound.com<br />
As a first time visitor to the conference it was enlightening, inspiring<br />
and sometimes surprising! San Diego was the host city so<br />
the weather was gorgeous, the beer delicious and the schedule<br />
absolutely packed. While brewery visits and hearing from craft beer<br />
greats were highlights, the beer was the star of the show. We tried<br />
vast quantities of really stunning brews. Two standouts came from<br />
Lagunitas Brewing Company “Cruising with Ruben and the Jets”, an<br />
imperial stout aged six years, followed by a “Mandaraison”, a saison<br />
brewed with all kinds of citrus including lime peels! Tasting these<br />
two beers came complete with an after-party with a totally chill live<br />
band and hop-vaping station---very Lagunitas.<br />
ASTRID COOK //<br />
BROOKLYN BEER BITCH<br />
brooklynbeerbitch.com<br />
Among the quirkier and more challenging sessions was the “Live<br />
Beer Blogging” event where the 150 or so bloggers were courted by<br />
nine different breweries (and one specialty food company) for five<br />
minutes of meet-greet-drink-blog. The challenge was to appreciate<br />
beers while having mere seconds to “live blog” about them. One<br />
of the most interesting pours was from Stone Brewing Co., which<br />
previewed this year’s Homebrew Competition and AHA Rally winner<br />
Chris Baker’s beer: Insurgente Xocoveza, an 8% ABV Mocha Stout<br />
with a balanced but super spicy profile is meant to reflect the flavors<br />
of Mexican hot chocolate. The collaboration beer is scheduled for<br />
limited release (22-ounce bottles and draft) on September 8th.<br />
Other vendors at this year’s Live Beer Blogging included Firestone<br />
Walker, Goose Island, Green Flash, Rogue Farms, Rough Draft,<br />
Samuel Adams, The Lost Abbey and Warsteiner-USA.AleSmith, and<br />
Lost Abbey.<br />
KRISTEN BAYUSIK //<br />
NOW BEER THIS<br />
nowbeerthis.com<br />
The Beer Bloggers Conference is somewhat of a testament to how<br />
much craft beer has grown. There are not only enough topics for<br />
beer to have blogs written about, there enough writers for there to<br />
be a conference for them. The focus of many of the day panels was<br />
marketing, in a broad sense. Nearly every speaker spoke on ways<br />
in which to improve blog and writing quality. Julia Herz of Craftbeer.<br />
com & The Brewers Association, who opened the conference, stated<br />
that all of the writers in attendance were responsible for creating a<br />
face of craft beer to the beer-drinking world. In that sense, improving<br />
a beer blog is actually improving craft beer. In addition, representatives<br />
from Wordpress, one of the most popular blogging systems on<br />
the Web, showed us a variety of plug-ins to make publishing content<br />
much more streamlined. Finally, Red Door, a marketing company,<br />
brought forth a discussion of how beer bloggers can successfully<br />
work together with beer brands in a way that benefits both.
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805 16th St. | 619.358.9901<br />
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333 5th Ave. | 619.795.9463<br />
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830 25th St. | 619.564.6722<br />
www.CounterpointSD.com<br />
7. Cueva Bar<br />
2123 Adams Ave. | 619.269.6612<br />
www.CuevaBar.com<br />
8. DiMille’s Italian Restaurant<br />
3492 Adams Ave. | 619.283.3153<br />
www.DiMilles.com<br />
9. Farm House Cafe<br />
2121 Adams Ave. | 619.269.9662<br />
www.FarmHouseCafeSD.com<br />
10. Hamilton’s Tavern<br />
1521 30th St. | 619.238.5460<br />
www.HamiltonsTavern.com<br />
11. Live Wire Bar<br />
2103 El Cajon Blvd. | 619.291.7450<br />
www.LiveWireBar.com<br />
12. Modern Times Flavordome<br />
3000 Upas St.<br />
www.ModernTimesBeer.com<br />
13. Nate’s Garden Grill<br />
3120 Euclid Ave. | 619.546.7700<br />
14. Polite Provisions<br />
4696 30th St. | 619.677.3784<br />
www.PoliteProvisions.com<br />
Park Blvd<br />
EAST VILLAGE<br />
1<br />
3<br />
A<br />
5<br />
17<br />
3<br />
8<br />
8<br />
Florida Dr<br />
Pershing Dr<br />
9 7<br />
Texas St<br />
15. Ritual Tavern<br />
4095 30th St. | 619.283.1618<br />
www.RitualTavern.com<br />
16. Sea Rocket Bistro<br />
3382 30th St. | 619.255.7049<br />
www.SeaRocketBistro.com<br />
17. Small Bar<br />
4628 Park Blvd. | 619.795.7998<br />
www.SmallBarSD.com<br />
18. Station Tavern<br />
2204 Fern St. | 619.255.0657<br />
www.StationTavern.com<br />
19. The Haven Pizzeria<br />
4051 Adams Ave. | 619.281.1904<br />
www.TheHavenPizzeria.com<br />
20. The Rose Wine Pub<br />
2219 30th St. | 619.280.1815<br />
www.TheRoseWinePub.com<br />
21. The South Park Abbey<br />
1946 Fern St. | 619.696.0096<br />
www.TheSouthParkAbbey.com<br />
22. Tiger!Tiger! Tavern<br />
3025 El Cajon Blvd. | 619.487.0401<br />
www.TigerTigerTavern.com<br />
23. Toronado San Diego<br />
4026 30th St. | 619.282.0456<br />
www.ToronadoSD.com<br />
24. True North Tavern<br />
3815 30th St. | 619.291.3815<br />
www.TrueNorthTavern.com<br />
25. URBN Coal Fired Pizza<br />
3085 University Ave. | 619.255.7300<br />
www.URBNNorthPark.com<br />
26. Urban Solace<br />
3823 30th St. | 619.295.6464<br />
www.UrbanSolace.net<br />
27. Waypoint Public<br />
3794 30th St. | 619.255.8778<br />
www.facebook.com/WaypointPublic<br />
BOTTLE SHOPS<br />
1. Bine & Vine<br />
3334 Adams Ave. | 619.795.2463<br />
www.BineAndVine.com<br />
Adams Ave<br />
UNIVERSITY<br />
HEIGHTS<br />
11<br />
El Cajon Blvd<br />
University Ave<br />
Upas St<br />
Pershing<br />
Dr<br />
GOLDEN HILL<br />
94<br />
6<br />
4<br />
Broadway<br />
2<br />
805<br />
1 7 22<br />
2<br />
23 15<br />
5<br />
2<br />
24<br />
26 25<br />
1<br />
27<br />
NORTH PARK<br />
12<br />
14<br />
16<br />
6<br />
20<br />
9<br />
18<br />
20<br />
10<br />
1<br />
5<br />
3<br />
Redwood St<br />
Juniper St<br />
1 1<br />
Boundary St<br />
35th St<br />
BREW PUBS<br />
1. Blind Lady Ale House/Automatic<br />
Brewing Co<br />
3416 Adams Ave. | 619.255.2491<br />
www.BlindLadyAleHouse.com<br />
BREWERIES<br />
1. Mike Hess Brewing (North Park)<br />
3812 Grim Ave. | 619.255.7136<br />
www.HessBrewing.com<br />
2. Poor House Brewing Company<br />
4494 30th St.<br />
www.PoorHouseBrew.com<br />
3. Thorn St. Brewery<br />
3176 Thorn St.<br />
www.ThornStreetBrew.com<br />
NORMAL<br />
HEIGHTS<br />
SOUTH PARK<br />
8<br />
HOME BREW SUPPLY<br />
1. The Homebrewer<br />
2911 El Cajon Blvd. | 619.450.6165<br />
www.TheHomebrewerSD.com<br />
Adams Ave<br />
El Cajon Blvd<br />
University Ave<br />
CITY<br />
HEIGHTS<br />
Home Ave<br />
Market St Market St<br />
15<br />
2. Bottlecraft<br />
3007 University Ave.<br />
www.BottleCraftBeer.com<br />
3. Boulevard Liquor<br />
4245 El Cajon Blvd. | 619.281.0551<br />
4. Clem’s Bottle House<br />
4100 Adams Ave. | 619.284.2485<br />
www.ClemsBottleHouse.com<br />
5. Kwik Stop Liquor & Market<br />
3028 Upas St. | 619.296.8447<br />
6. Mazara Trattoria<br />
2302 30th St. | 619.284.2050<br />
www.MazaraTrattoria.com<br />
7. Pacific Liquor<br />
2931 El Cajon Blvd. | 619.282.2392<br />
www.PacificLiquor.com<br />
8. Henry’s Market<br />
4175 Park Blvd. | 619.291.8287<br />
www.HenrysMarkets.com<br />
9. Stone Company Store - South Park<br />
2215 30th St. 3 | 619.501.3342<br />
www.StoneBrew.com/Visit<br />
15<br />
4<br />
19<br />
805<br />
3<br />
Fairmount Ave<br />
94<br />
B<br />
13<br />
47th St
= NEW LOCATION<br />
C<br />
D<br />
LA JOLLA<br />
BEER BARS & RESTAURANTS<br />
1. Eureka!<br />
4545 La Jolla Village Dr. Ste E-25<br />
858.546.8858 | www.EurekaBurger.com<br />
2. Home Plate Sports Cafe<br />
9500 Gilman Dr. | 858.657.9111<br />
www.HomePlateSportsCafe.com<br />
3. La Jolla Strip Club<br />
4282 Esplanade Ct. | 858.450.1400<br />
www.CohnRestaurants.com<br />
4. La Valencia Hotel<br />
1132 Prospect St. | 858.454.0771<br />
www.LaValencia.com<br />
5. Porters Pub<br />
9500 Gilman Dr. | 858.587.4828<br />
www.PortersPub.net<br />
6. Public House<br />
830 Kline St. | 858.551.9210<br />
www.The-PublicHouse.com<br />
7. The Grill at Torrey Pines<br />
11480 N Torrey Pines Rd. | 858.777.6645<br />
www.LodgeTorreyPines.com<br />
8. The Shores Restaurant<br />
8110 Camino Del Oro | 858.456.0600<br />
www.TheShoresRestaurant.com<br />
BOTTLE SHOPS<br />
1. Bristol Farms<br />
8510 Genesee Ave. | 858.558.4180<br />
www.BristolFarms.com<br />
2. Whole Foods La Jolla<br />
8825 Villa La Jolla Dr. | 858.642.6700<br />
www.WholeFoodsMarkets.com<br />
BREW PUBS<br />
1. Karl Strauss Brewing Co.<br />
1044 Wall St. | 858.551.2739<br />
www.KarlStrauss.com<br />
2. La Jolla Brew House<br />
7536 Fay Ave. | 858.456.6279<br />
www.LaJollaBrewHouse.com<br />
3. Rock Bottom Brewery Restaurant<br />
8980 Villa La Jolla Dr. | 858.450.9277<br />
www.RockBottom.com/La-Jolla<br />
BREWERIES<br />
1. Karl Strauss Brewing Co.<br />
5985 Santa Fe St. | 858.273.2739<br />
www.KarlStrauss.com<br />
2. La Jolla Brewing Company<br />
7536 Fay Ave. | 858.246.6759<br />
www.LaJollaBeer.com<br />
3. New English Brewing Co.<br />
11545 Sorrento Valley Rd. 305 & 306<br />
619.857.8023<br />
www.NewEnglishBrewing.com<br />
PACIFIC BEACH<br />
MISSION BEACH<br />
BEER BARS & RESTAURANTS<br />
1. Bare Back Grill<br />
4640 Mission Blvd. | 858.274.7117<br />
www.BareBackGrill.com<br />
2. Barrel Republic<br />
1261 Garnet Ave. | 858.270.9922<br />
www.BarrelRepublic.com<br />
3. Ciro’s Pizzeria & Beerhouse<br />
967 Garnet Ave. | 619.696.0405<br />
www.CirosSD.com<br />
4. Coaster Saloon<br />
744 Ventura Pl. | 858.488.4438<br />
www.CoasterSaloon.com<br />
5. Draft<br />
3105 Ocean Front Walk<br />
858.228.9305<br />
www.BelmontPark.com/Restaurants/<br />
Draft<br />
6. Firefly<br />
1710 W Mission Bay Dr. | 619.225.2125<br />
www.TheDana.com<br />
7. Latitude 32 Pub<br />
5019 Cass St. | 858.273.0501<br />
www.Latitude32Bar.com<br />
8. Luigi’s At The Beach<br />
3210 Mission Blvd. | 858.488.2818<br />
www.LuigisAtTheBeach.com<br />
9. Pacific Beach Fish Shop<br />
1775 Garnet Ave. | 858.483.4746<br />
www.TheFishShopPB.com<br />
10. SD TapRoom<br />
1269 Garnet Ave. | 858.274.1010<br />
www.SDTapRoom.com<br />
11. Sandbar Sports Grill<br />
718 Ventura Pl. | 858.488.1274<br />
www.SandbarSportsGrill.com<br />
12. Sinbad Cafe<br />
1050 Garnet Ave. B | 858.866.6006<br />
www.SinbadCafe.com<br />
13. Sneak Joint<br />
3844 Mission Blvd. | 858.488.8684<br />
www.SneakJointSD.com<br />
14. The Bar Key<br />
954 Turquoise St. | 858.488.8200<br />
www.BarKeyPB.com<br />
15. The Promiscuous Fork<br />
3801 Ingraham St. | 858.581.3663<br />
www.ThePromiscuousFork.com<br />
16. Turquoise Cellars<br />
5026 Cass St. | 858.412.5377<br />
www.Facebook.com/TurquoiseCellars<br />
17. Woodstock’s Pizza<br />
1221 Garnet Ave. | 858.642.6900<br />
www.WoodstocksPB.com<br />
1. Chip’s Liquor<br />
1926 Garnet Ave. | 858.273.1536<br />
2. Heidi’s Liquor & Deli<br />
980 Turquoise St. | 858.488.7474<br />
1. Amplified Ale Works/California Kebab<br />
4150 Mission Blvd. | 858.270.5222<br />
www.AmplifiedAles.com<br />
2. Pacific Beach Ale House<br />
721 Grand Ave. | 858.581.2337<br />
www.PBAleHouse.com<br />
E<br />
BOTTLE SHOPS<br />
BREW PUBS<br />
POINT LOMA<br />
OCEAN BEACH<br />
BEER BARS & RESTAURANTS<br />
1. Fathom Bistro<br />
1776 Shelter Island Dr. | 619.222.5835<br />
www.FathomBistro.com<br />
2. Harbor Town Pub<br />
1125 Rosecrans St. | 619.224.1321<br />
www.HarborTownPub.com<br />
3. Kecho’s Cafe<br />
1774 Sunset Cliffs Blvd. | 619.225.9043<br />
www.KechosCafe.com<br />
4. Newport Pizza and Ale House<br />
5050 Newport Ave. | 619.224.4540<br />
www.OBPizzaShop.com<br />
5. OB Kabob<br />
4994 Newport Ave | 619.222.9700<br />
www.OBKabob.com<br />
6. OB Noodle House<br />
2218 Cable St. | 619.450.6868<br />
www.OBNoodleHouse.com<br />
7. OB Noodle House Bar 1502<br />
4993 Niagara Ave. | 619.255.9858<br />
www.OBNoodleHouse.com<br />
8. Oggi’s Pizza and Brewing Co.<br />
2562 Laning Rd. | 619.876.5000<br />
www.LibertyStation.Oggis.com<br />
9. Phils BBQ<br />
3750 Sports Arena Blvd. | 619.226.6333<br />
www.PhilsBBQ.net<br />
10. Raglan Public House<br />
1851 Bacon St. | 619.794.2304<br />
11. Restaurant @ The Pearl Hotel<br />
1410 Rosecrans St. | 619.226.6100<br />
www.ThePearlSD.com<br />
12. Sessions Public<br />
4204 Voltaire St. | 619.756.7715<br />
www.SessionsPublic.com<br />
13. Slater’s 50/50<br />
2750 Dewey Rd. | 619.398.2660<br />
www.SanDiego.Slaters5050.com<br />
14. Tender Greens<br />
2400 Historic Decatur Rd. | 619.226.6254<br />
www.TenderGreensFood.com<br />
15. The Joint<br />
4902 Newport Ave. | 619.222.8272<br />
www.TheJointOB.com<br />
16. Tom Ham’s Lighthouse<br />
2150 Harbor Island Dr. | 619.291.9110<br />
www.TomHamsLighthouse.com<br />
BOTTLE SHOPS<br />
1. Barons Market<br />
4001 W Point Loma Blvd. | 619.223.4397<br />
www.BaronsMarket.com<br />
2. Fuller Liquor<br />
3896 Rosecrans St. | 619.296.1531<br />
www.KegGuys.com<br />
3. Olive Tree Marketplace<br />
4805 Narragansett Ave. | 619.224.0443<br />
www.OliveTreeMarket.com<br />
4. Sea Trader Liqour & Deli<br />
1403 Ebers St. | 619.223.3010<br />
www.SeaTraderLiquorAndDeli.com<br />
1. Modern Times Beer<br />
3725 Greenwood St. | 619.546.9694<br />
www.ModernTimesBeer.com<br />
F<br />
BREW PUBS<br />
1. Pizza Port Ocean Beach<br />
1956 Bacon St. | 619.224.4700<br />
www.PizzaPort.com<br />
2. Stone Brewing World Bistro &<br />
Gardens (Liberty Station)<br />
2816 Historic Decatur Rd. | 760.294.7899<br />
www.StoneWorldBistro.com<br />
BREWERIES<br />
MISSION VALLEY<br />
CLAIREMONT<br />
BEER BARS & RESTAURANTS<br />
1. Balboa’s Tap House<br />
4421 Genesee Ave. | 858.277.8226<br />
www.Facebook.com/DonDiegosTacoBar<br />
2. Common Theory Public House<br />
4805 Convoy St. | 619.495.3689<br />
www.CommonTheorySD.com<br />
3. Dan Diegos<br />
2415 Morena Blvd | 619.276.2100<br />
www.DanDiegos.com<br />
4. La Gran Terraza<br />
5998 Alcala Park | 619.849.8205<br />
www.SanDiego.edu/Dining/LaGranTerraza<br />
5. O’Brien’s Pub<br />
4646 Convoy St. | 858.715.1745<br />
www.OBriensPub.net<br />
6. Postcards Bistro @ The Handlery Hotel<br />
950 Hotel Circle North | 619.298.0511<br />
www.SD.Handlery.com<br />
7. Randy Jones All American Sports Grill<br />
7510 Hazard Center Dr. 215<br />
619.296.9600 | www.RJGrill.com<br />
8. The High Dive<br />
1801 Morena Blvd. | 619.275.0460<br />
www.HighDiveInc.com<br />
BOTTLE SHOPS<br />
1. Del Mesa Foods & Liquor<br />
6090 Friars Rd. | 619.299.1238<br />
www.Facebook.com/DelMesaLiquor<br />
2. Keg N Bottle<br />
3566 Mt. Acadia Blvd. | 858.278.8955<br />
www.KegNBottle.com<br />
3. Mesa Liquor & Wine Co.<br />
4919 Convoy St. | 858.279.5292<br />
www.SanDiegoBeerStore.com<br />
BREW PUBS<br />
1. Gordon Biersch<br />
5010 Mission Ctr. Rd. | 619.688.1120<br />
www.GordonBiersch.com<br />
2. Oggi’s Pizza and Brewing Co.<br />
2245 Fenton Pkwy. 101 | 619.640.1072<br />
www.MissionValley.Oggis.com<br />
3. San Diego Brewing Company<br />
10450 Friars Rd. | 619.284.2739<br />
www.SanDiegoBrewing.com<br />
BREWERIES<br />
1. Ballast Point/Home Brew Mart<br />
5401 Linda Vista Rd. 406 | 619.295.2337<br />
www.HomeBrewMart.com<br />
2. Benchmark Brewing Co.<br />
6190 Fairmount Ave. Ste G | 619.795.2911<br />
www.BenchmarkBrewing.com<br />
3. Coronado Brewing Co. (Knoxville)<br />
1205 Knoxville<br />
www.CoronadoBrewingCompany.com<br />
4. Council Brewing Company<br />
7705 Convoy Ct. | 858.256.0038<br />
www.CouncilBrew.com<br />
5. Groundswell Brewing Company<br />
6304 Riverdale St. | 619.795.2337<br />
www.GroundswellBrew.com<br />
6. Helm’s Brewing Co.<br />
5640 Kearny Mesa Rd. | 858.384.2772<br />
www.HelmsBrewingCo.com<br />
7. Quantum Brewing<br />
5375 Kearny Villa Rd. #116<br />
www.QuantumBeer.com<br />
8. Societe Brewing Company<br />
8262 Clairemont Mesa Blvd<br />
www.SocieteBrewing.com<br />
WANT TO<br />
ADD YOUR<br />
LOCATION?<br />
Send submissions to:<br />
directory@westcoastersd.com<br />
HOME BREW SUPPLY<br />
1. Home Brew Mart/Ballast Point<br />
5401 Linda Vista Rd. 406 | 619.232.6367<br />
www.HomeBrewMart.com<br />
G<br />
SORRENTO VALLEY<br />
MIRA MESA<br />
BEER BARS & RESTAURANTS<br />
1. Best Pizza & Brew<br />
9172 Mira Mesa Blvd. | 858.566.9900<br />
www.BestPizzaAndBrew.com<br />
2. Bruski House Burgers & Beer<br />
9844 Hibert St. Ste G10 | 858.530.2739<br />
www.BruskiHouse.com<br />
3. Woody’s Burgers<br />
7070 Miramar Rd. | 858.578.8000<br />
www.Bangin-Burgers.com<br />
BOTTLE SHOPS<br />
1. Keg N Bottle<br />
9430 Scranton Rd. | 858.458.4290<br />
www.KegNBottle.com<br />
BREW PUBS<br />
1. Callahan’s Pub & Brewery<br />
8111 Mira Mesa Blvd | 858.578.7892<br />
www.CallahansPub.com<br />
2. Karl Strauss Brewing Co.<br />
9675 Scranton Rd. | 858.587.2739<br />
www.KarlStrauss.com<br />
BREWERIES<br />
1. 2Kids Brewing Co.<br />
8680 Miralani Dr. #123 | 858.480.5437<br />
www.TwoKidsBrewing.com<br />
2. AleSmith Brewing Company<br />
9368 Cabot Dr. | 858.549.9888<br />
www.AleSmith.com<br />
3. Ballast Point Brewing and Spirits<br />
10051 Old Grove Rd. | 858.695.2739<br />
www.BallastPoint.com<br />
4. Green Flash Brewing Company<br />
6550 Mira Mesa Blvd. | 760.597.9012<br />
www.GreenFlashBrew.com<br />
5. Intergalactic Brewing Company<br />
9835 Carroll Ctr. Rd. | 858.750.0601<br />
www.IntergalacticBrew.com<br />
6. Mike Hess Brewing (Miramar)<br />
7955 Silverton Ave. Ste 1201<br />
619.887.6453 | www.HessBrewing.com<br />
7. Pacific Brewing Company<br />
8680 Miralani Drive | 303.819.7086<br />
www.PacificBrewingCo.com<br />
8. Rough Draft Brewing Co.<br />
8830 Rehco Rd. Ste D | 858.453.7238<br />
www.RoughDraftBrew.com<br />
9. Saint Archer Brewing Co.<br />
9550 Distribution Ave. | 858.225.2337<br />
www.SaintArcherBrewery.com<br />
HOME BREW SUPPLY<br />
1. American Homebrewing Supply<br />
9535 Kearny Villa Rd. | 858.268.3024<br />
www.AmericanHomebrewing.com<br />
OTHER<br />
1. White Labs<br />
9495 Candida St. | 858.693.3441<br />
www.WhiteLabs.com<br />
H<br />
NORTH COUNTY<br />
COASTAL<br />
BEER BARS & RESTAURANTS<br />
1. 83 Degrees<br />
660 Carlsbad Village Dr. | 760.729.7904<br />
www.83Degrees.net<br />
2. Board & Brew<br />
201 Oak Ave. | 760.434.4466<br />
www.BoardAndBrew.com<br />
3. Dani P’s Cork & Tap<br />
560 Greenbrier Dr. | 760.967.0128<br />
www.DaniPsCorkTap.com<br />
4. Local Tap House Oceanside<br />
308 S Coast Hwy. | 760.547.1469<br />
www.LocalTapHouse.com<br />
5. PCH Sports Bar & Grill<br />
1835 S Coast Hwy. | 760.721.3955<br />
www.PCHSportsBarAndGrill.com<br />
6. Tap That Tasting Room<br />
3207 Roymar Rd. | 760.529.5953<br />
www.TapThatKegNow.com<br />
7. The Compass<br />
300 Carlsbad Village Dr. | 760.434.1900<br />
www.Facebook.com/TheCompassCarlsbad<br />
BOTTLE SHOPS<br />
1. Beer On The Wall<br />
3310 Via De La Valle | 760.722.2337<br />
www.BeerOnTheWall.com<br />
2. Pizza Port Bottle Shop<br />
573 Carlsbad Village Dr. | 760.720.7007<br />
www.PizzaPort.com/Locations/Bottle-Shop<br />
3. Stone Company Store-Oceanside<br />
301 N. Tremont St. | 760.529.0002<br />
www.StoneBrewing.com<br />
4. Texas Wine & Spirits<br />
945 Carlsbad Village Dr. | 760.729.1836<br />
www.TexasWineSpirits.com<br />
BREW PUBS<br />
1. Breakwater Brewing Company<br />
101 N Coast Hwy. Ste C140 | 760.433.6064<br />
www.BreakwaterBrewingCompany.com<br />
2. Karl Strauss Brewing Co.<br />
5801 Armada Dr. | 760.431.2739<br />
www.KarlStrauss.com<br />
3. Pizza Port Carlsbad<br />
571 Carlsbad Village Dr. | 760.720.7007<br />
www.PizzaPort.com<br />
BREWERIES<br />
1. Arcana Brewing Co.<br />
5621 Palmer Way<br />
www.ArcanaBrewing.com<br />
2. Legacy Brewing Company<br />
363 Airport Rd. | 760.705.3221<br />
www.LegacyBrewingCo.com<br />
3. Oceanside Ale Works<br />
1800 Ord Way | 760.310.9567<br />
www.OceansideAleWorks.com<br />
4. On-The-Tracks Brewery<br />
5674 El Camino Real Suite G<br />
www.OTTBrew.com<br />
HOME BREW SUPPLY<br />
1. Hydrobrew<br />
1319 S Coast Hwy. | 760.966.1885<br />
www.HydroBrew.com
Torrey Pines Rd<br />
Convoy St<br />
Kearny Villa Rd<br />
C<br />
14 2<br />
3<br />
PACIFIC<br />
BEACH<br />
D E<br />
5<br />
7<br />
16<br />
7<br />
1<br />
9<br />
8<br />
TORREY<br />
9<br />
805 1 3 17<br />
OCEAN<br />
1<br />
PINES<br />
12 2<br />
BEACH 6<br />
8<br />
5<br />
2<br />
3<br />
La Jolla<br />
2<br />
Genesee<br />
Village Dr<br />
Ave<br />
3 1<br />
1<br />
2<br />
Turquoise<br />
1<br />
13<br />
Mission<br />
Blvd<br />
St<br />
Fanuel St<br />
Grand Ave<br />
Garnet Ave<br />
Ingraham St<br />
Lamont St<br />
15<br />
7<br />
10<br />
Bacon St<br />
4<br />
3<br />
3<br />
Sunset Cliffs Blvd<br />
1<br />
Point Loma Ave<br />
Newport Ave<br />
Narragansett Ave<br />
Voltaire St<br />
CatalinaBlvd<br />
Sunset Cliffs<br />
Nimitz Blvd<br />
12<br />
W<br />
Blvd<br />
Point<br />
Loma<br />
Chattsworth<br />
Blvd<br />
Blvd<br />
POINT<br />
LOMA<br />
Midway Dr<br />
14<br />
Sports Arena Blvd<br />
2<br />
13<br />
St<br />
Rosecrans<br />
1<br />
2<br />
Barnett Ave<br />
Pacific Hwy<br />
5<br />
4<br />
1<br />
6<br />
2 2<br />
Prospect St<br />
La Jolla Pkwy<br />
LA JOLLA<br />
5<br />
52<br />
MISSION<br />
BEACH<br />
11<br />
4<br />
8<br />
4<br />
5<br />
15<br />
2<br />
Cañon St<br />
11<br />
Rosecrans St<br />
8<br />
16<br />
N Harbor Dr<br />
W Mission Bay Dr<br />
1<br />
5<br />
6<br />
Talbot St<br />
F<br />
Clairemont Dr<br />
Clairemont Mesa Blvd<br />
1<br />
Balboa Ave<br />
CLAIREMONT<br />
2<br />
Genesee Ave<br />
4<br />
6<br />
3<br />
8 6<br />
7<br />
2<br />
Balboa Ave<br />
Clairemont Mesa Blvd<br />
15<br />
Tierrasanta<br />
Blvd<br />
G<br />
Sorrento<br />
Valley<br />
Blvd<br />
SORRENTO<br />
VALLEY<br />
4<br />
1<br />
Mira Mesa Blvd<br />
1<br />
MIRA MESA<br />
1<br />
Black Mountain Rd<br />
Carroll<br />
2<br />
15<br />
Canyon Rd<br />
Camino Santa<br />
5<br />
3<br />
9<br />
3<br />
Morena Blvd<br />
1 1<br />
5<br />
1<br />
Linda Vista Rd<br />
Friars Rd<br />
7<br />
163<br />
Mission Center Rd<br />
8<br />
1<br />
805<br />
MISSION<br />
VALLEY<br />
2<br />
8<br />
Friars Rd<br />
3<br />
2<br />
4<br />
2<br />
1<br />
805<br />
H<br />
Mira Mesa Blvd<br />
Carroll Canyon<br />
Miramar Rd<br />
Rd<br />
Fe<br />
8<br />
9<br />
3<br />
6<br />
Camino Ruiz<br />
1<br />
7<br />
2<br />
Miramar Rd<br />
5<br />
1<br />
1<br />
3<br />
3<br />
1<br />
4<br />
S Coast Hwy<br />
Mission<br />
OCEANSIDE<br />
1<br />
76 2<br />
6<br />
1<br />
Ave<br />
3<br />
Oceanside<br />
Blvd<br />
Real<br />
El Camino<br />
78<br />
3<br />
Oceanside<br />
Blvd<br />
5<br />
S Coast Hwy<br />
7<br />
4<br />
3<br />
2 1<br />
Carlsbad Village Dr<br />
2<br />
CARLSBAD<br />
El Camino Real<br />
1<br />
4<br />
Carlsbad Blvd<br />
5<br />
2<br />
Palomar<br />
Airport<br />
Rd
CRAFT BEER DIRECTORY & MAP<br />
= NEW LOCATION<br />
I<br />
J<br />
EAST COUNTY<br />
BEER BARS & RESTAURANTS<br />
1. Boll Weevil 53<br />
9621 Mission Gorge Rd.<br />
619.334.5353<br />
www.BollWeevil53.com<br />
2. Eastbound Bar & Grill<br />
10053 Maine Ave. | 619.334.2566<br />
Find us on Facebook!<br />
3. Hooleys Irish Pub<br />
2955 Jamacha Rd. | 619.670.7468<br />
www.Hooleys.com<br />
4. Main Tap Tavern<br />
518 E Main St. | 619.749.6333<br />
www.MainTapTavern.com<br />
5. Oggi’s Pizza and Brewing Co.<br />
9828 Mission Gorge Rd. | 619.449.6441<br />
www.Santee.Oggis.com<br />
6. Press Box Sports Lounge<br />
2990 Jamacha Rd. | 619.713.6990<br />
www.PressBoxSportsLounge.com<br />
BOTTLE SHOPS<br />
1. B’s Kegs<br />
1429 East Main St. | 619.442.0265<br />
www.KegBeerAndWine.com<br />
2. Beverages 4 Less<br />
9181 Mission Gorge Rd. | 619.448.3773<br />
www.Beverages4LessInc.com<br />
3. Fletcher Hills Bottle Shop<br />
2447 Fletcher Pkwy | 619.469.8410<br />
www.FletcherHillsBottleShop.com<br />
4. Garden Farms Market<br />
12580 Lakeshore Dr. | 619.334.5550<br />
5. Helix Liquor<br />
444 West Chase Ave. | 619.444.0226<br />
6. Valley Farm Market<br />
9040 Campo Rd. | 619.463.5723<br />
www.ValleyFarmMarkets.com<br />
7. Windy City Liquor<br />
701 Broadway | 619.588.8404<br />
www.WindyCityLiquor.com<br />
BREW PUBS<br />
1. El Cajon Brewing Company<br />
110 N Magnolia Ave.<br />
www.Facebook.com/ElCajonBrewery<br />
BREWERIES<br />
1. BNS Brewing & Distilling<br />
10960 Wheatlands Ave. | 619.208.9799<br />
www.BnsBrewingAndDistilling.com<br />
2. Butcher’s Brewing<br />
9962 Prospect Ave. | 619.334.2222<br />
www.ButchersBrewing.com<br />
3. Manzanita Brewing Company<br />
10151 Prospect Ave. Ste D | 619.334.1757<br />
www.ManzanitaBrewing.com<br />
4. URBN St. Brewing<br />
110 S Magnolia Ave. | 619.328.6922<br />
www.URBNStBrewing.com<br />
HOME BREW SUPPLY<br />
1. All About Brewing<br />
700 N Johnson Ave. Ste G | 619.447.BREW<br />
www.AllAboutBrewing.com<br />
2. Homebrew 4 Less<br />
9181 Mission Gorge Rd. | 619.448.3773<br />
www.Homebrew4LessInc.com<br />
NORTH COUNTY<br />
INLAND<br />
BEER BARS & RESTAURANTS<br />
1. Churchill’s Pub and Grille<br />
887 W San Marcos Blvd. | 760.471.8773<br />
www.ChurchillsPub.us<br />
2. Cool Hand Luke’s<br />
110 Knoll Rd. | 760.752.3152<br />
www.CoolHandLukes.com<br />
3. Mike’s BBQ<br />
1356 W Valley Pkwy. | 760.746.4444<br />
www.MikesBBQ.us<br />
4. Phils BBQ<br />
579 Grand Ave. | 760.759.1400<br />
www.PhilsBBQ.net<br />
5. Stone Brewing World Bistro & Gardens<br />
1999 Citracado Pkwy. | 760.471.4999<br />
www.StoneWorldBistro.com<br />
6. Sublime Ale House<br />
1020 W San Marcos Blvd. | 760.510.9220<br />
www.SublimeAleHouse.com<br />
7. The Bellows<br />
803 S Twin Oaks Valley Rd.<br />
760.290.3912<br />
www.BellowsWoodFire.com<br />
BOTTLE SHOPS<br />
1. Holiday Wine Cellar<br />
302 W Mission Ave. | 760.745.1200<br />
www.HolidayWineCellar.com<br />
2. La Vista Liquor<br />
993 S. Santa Fe Ave. | 760.758.8900<br />
3. Vista Wine & Spirits<br />
755 Shadowridge Dr. | 760.727.2017<br />
BREW PUBS<br />
1. Back Street Brewery/Lamppost<br />
Pizza<br />
15 Main St. | 760.407.7600<br />
www.LamppostPizza.com/Backstreet<br />
2. Prohibition Brewing Co.<br />
2004 E. Vista Way | 760.295.3525<br />
www.ProhibitionBrewingCompany.com<br />
3. San Marcos Brewery & Grill<br />
1080 W San Marcos Blvd. |<br />
760.471.0050<br />
www.SanMarcosBrewery.com<br />
K<br />
BREWERIES<br />
1. Aztec Brewing Company/7 Nations<br />
2330 La Mirada Dr. Ste 300 | 760.598.7720<br />
www.AztecBrewery.com<br />
2. Barrel Harbor Brewing<br />
2575 Pioneer Ave. | 760.734.3949<br />
www.BarrelHarborBrewing.com<br />
3. Belching Beaver Brewery<br />
980 Park Center Dr. | 760.703.0433<br />
www.TheBelchingBeaver.com<br />
4. Booze Brothers Brewery<br />
2545 Progress St. | 760.295.0217<br />
www.BoozeBrothersBrewery.com<br />
5. Dos Desperados<br />
1241 Linda Vista Dr. | 760.566.6209<br />
www.DosDesperadosBrew.com<br />
6. Fallbrook Brewing Co.<br />
136 N Main Ave.<br />
www.FallbrookBrewing.com<br />
7. Indian Joe Brewing<br />
2379 La Mirada Dr. | 760.295.3945<br />
www.IndianJoeBrewing.com<br />
8. Iron Fist Brewing Co.<br />
1305 Hot Springs Wy. Ste 101<br />
760.216.6500 | www.IronFistBrewing.com<br />
9. Latitude 33 Brewing Company<br />
1430 Vantage Ct. Ste 104<br />
760.913.7333 | www.Lat33Brew.com<br />
10. Mother Earth Tap House<br />
206 Main St | 760.599.4225<br />
www.MotherEarthBrewCo.com<br />
11. Offbeat Brewing Company<br />
1223 Pacific Oaks Pl. | 760.294.4045<br />
www.OffbeatBrewing.com<br />
12. Port Brewing/The Lost Abbey<br />
155 Mata Wy. Ste 104 | 760.720.7012<br />
www.LostAbbey.com<br />
13. Rip Current Brewing<br />
1325 Grand Ave. | 760.481.3141<br />
www.RipCurrentBrewing.com<br />
14. Stone Brewing Co.<br />
1999 Citracado Pkwy. | 760.471.4999<br />
www.StoneBrew.com<br />
15. Stumblefoot Brewing Co.<br />
1784 La Costa Meadows Dr.<br />
www.Stumblefoot.com<br />
16. Toolbox Brewing<br />
1495 Poinsettia Ave #148<br />
760.598.1477<br />
www.ToolboxBrewing.com<br />
17. Valley Center Brewery<br />
28960 Lilac Road<br />
www.ValleyCenterBrewery.com<br />
HOME BREW SUPPLY<br />
1. Mother Earth Retail Store<br />
204 Main St | 760.599.4225<br />
www.MotherEarthBrewCo.com<br />
2. Smokin Beaver<br />
146 N Kalmia St. | 760.747.2739<br />
www.SmokinBeaver.com<br />
POWAY<br />
RANCHO BERNARDO<br />
BEER BARS & RESTAURANTS<br />
1. Brother’s Provisions<br />
16451 Bernardo Ctr. Dr. | 855.850.2767<br />
www.BrosProvisions.com<br />
2. Company Pub and Kitchen<br />
13670 Poway Rd. | 858.668.3365<br />
www.CompanyPubAndKitchen.com<br />
3. Phileas Fogg’s<br />
11385 Poway Rd. | 858.486.4442<br />
www.PhileasFoggs.com<br />
4. URGE American Gastropub<br />
16761 Bernardo Ctr. Dr. | 858.637.8743<br />
www.URGEGastropub.com<br />
BOTTLE SHOPS<br />
1. Barons Market<br />
11828 Rancho Bernardo Rd.<br />
858.485.8686 | www.BaronsMarket.com<br />
2. Distiller’s Outlet<br />
12329 Poway Rd. | 858.748.4617<br />
www.DistillersOutlet.com<br />
3. Don’s Liquor<br />
13337 Poway Rd. | 858.748.7500<br />
4. Piccadilly Marketplace<br />
14149 Twin Peaks Rd. | 858.748.2855<br />
5. PW Mart<br />
12906 Pomerado Rd. 858.748.7693<br />
6. Welldeck Liquor<br />
14168 Poway Rd. | 858.486.5552<br />
BREW PUBS<br />
1. Karl Strauss Brewing Co.<br />
10448 Reserve Dr. | 858.376.2739<br />
www.KarlStrauss.com<br />
2. Oggi’s Pizza and Brewing Co.<br />
10155 Rancho Carmel Dr.<br />
858.592.7883 | www.CMR.Oggis.com<br />
BREWERIES<br />
1. Lightning Brewery<br />
13200 Kirkham Wy. Ste 105<br />
858.513.8070 | www.LightningBrewery.com<br />
L<br />
SOUTH BAY<br />
BEER BARS & RESTAURANTS<br />
1. La Bella Pizza<br />
373 3rd Ave. | 619.426.8820<br />
www.LaBellaPizza.com<br />
2. Oggi’s Pizza and Brewing Co.<br />
2130 Birch Rd. | 619.746.6900<br />
www.OggisEastlake.com<br />
3. The Canyon Sports Pub & Grill<br />
421 Telegraph Canyon Rd.<br />
619.422.1806 | www.CYNClub.com<br />
M<br />
BOTTLE SHOPS<br />
1. Brandy Wine Liquor<br />
1655 Brandywine Ave. | 619.421.1970<br />
2. Keg N Bottle<br />
2335 Highland Ave. | 619.474.7255<br />
www.KegNBottle.com<br />
3. South Bay Liquor<br />
1355 Broadway | 619.422.1787<br />
4. Sprouts Market<br />
690 3rd Ave. | 619.409.7630<br />
www.HenrysMarkets.com<br />
BREWERIES<br />
1. Border X Brewing<br />
8684 Avenida De La Fuente Ste. 8<br />
619.787.6176 | www.BorderXBrewing.com<br />
COLLEGE<br />
LA MESA<br />
BEER BARS & RESTAURANTS<br />
1. Cheba Hut<br />
6364 El Cajon Blvd | 619.269.1111<br />
www.ChebaHut.com<br />
2. Hoffer’s Cigar Bar<br />
8282 La Mesa Blvd. | 619.466.8282<br />
www.HoffersCigar.com<br />
3. Hooleys Irish Pub<br />
5500 Grossmont Center Dr.<br />
619.713.6900<br />
www.Hooleys.com<br />
4. KnB Wine Cellars<br />
6380 Del Cerro Blvd. | 619.286.0321<br />
www.KnBWineCellars.com<br />
5. Terra American Bistro<br />
7091 El Cajon Blvd | 619.293.7088<br />
www.TerraSD.com<br />
6. The Ugly Dog<br />
6344 El Cajon Blvd. | 619.269.8204<br />
www.TheUglyDog.com<br />
7. The Vine Cottage<br />
6062 Lake Murray Blvd. | 619.465.0138<br />
www.TheVineCottage.com<br />
8. West Coast BBQ and Brew<br />
6126 Lake Murray Blvd.<br />
9. Woodstock’s Pizza<br />
6145 El Cajon Blvd | 619.265.0999<br />
www.WoodstocksSD.com<br />
BOTTLE SHOPS<br />
1. Keg N Bottle<br />
6060 El Cajon Blvd. | 619.265.0482<br />
www.KegNBottle.com<br />
2. Keg N Bottle<br />
1827 Lemon Grove Ave. | 619.463.7172<br />
www.KegNBottle.com<br />
3. KnB Wine Cellars<br />
6380 Del Cerro Blvd. | 619.286.0321<br />
www.KnBWineCellars.com<br />
4. Palm Springs Liquor<br />
4301 Palm Ave. | 619.698.6887<br />
Find us on Facebook!<br />
N<br />
ENCINITAS<br />
DEL MAR<br />
BEER BARS & RESTAURANTS<br />
1. Bier Garden<br />
641 S. Coast Hwy. | 760.632.2437<br />
2. Board & Brew<br />
1212 Camino Del Mar | 858.481.1021<br />
www.BoardAndBrew.com<br />
3. Del Mar Rendezvous<br />
858.755.2669<br />
www.DelMarRendezvous.com<br />
4. Encinitas Ale House<br />
1044 S Coast Hwy 101 | 760.943.7180<br />
www.EncinitasAleHouse.com<br />
5. Lumberyard Tavern & Grill<br />
967 S Coast Hwy 101 | 760.479.1657<br />
www.LumberyardTavernAndGrill.com<br />
6. Oggi’s Pizza and Brewing Co.<br />
12840 Carmel Country Rd.<br />
858.481.7883 | www.DelMar.Oggis.<br />
com<br />
7. Oggi’s Pizza and Brewing Co.<br />
305 Encinitas Blvd. | 760.944.8170<br />
www.Encinitas.Oggis.com<br />
8. Priority Public House<br />
576 N. Coast Hwy 101 | 858.204.6656<br />
www.PriorityPublicHouse.com<br />
9. San Diego BeerWorks<br />
437 S. Highway 101 | 858.353.7174<br />
www.SanDiegoBeerWorks.com<br />
10. Stadium Sports Bar & Restaurant<br />
149 S El Camino Real | 760.944.1065<br />
www.StadiumSanDiego.com<br />
11. Sublime Tavern<br />
3790 Via de la Valle | 858.259.9100<br />
www.SublimeTavern.com<br />
12. The Craftsman New American<br />
Tavern<br />
267 N. El Camino Real | 760.452.2000<br />
www.CraftsmanTavern.com<br />
13. The Regal Seagull<br />
996 N Coast Hwy. 101 | 760.479.2337<br />
www.RegalSeagull.com<br />
14. Union Kitchen & Tap<br />
1108 S Coast Hwy. 101 | 760.230.2337<br />
www.LocalUnion101.com<br />
BOTTLE SHOPS<br />
1. Farr Better Spirits<br />
398 N. El Camino Real | 760.753.7137<br />
2. Royal Liquor<br />
1496 N Coast Hwy. 101 | 760.753.4534<br />
BREW PUBS<br />
1. Pizza Port Solana Beach<br />
135 N Hwy. 101 | 858.481.7332<br />
www.PizzaPort.com/Locations/Solana-Beach<br />
BREWERIES<br />
1. Culture Brewing Co.<br />
111 S. Cedros Ave. | 858.345.1144<br />
www.CultureBrewingCo.com<br />
O<br />
CORONADO<br />
BEER BARS & RESTAURANTS<br />
1. Leroy’s Kitchen & Lounge<br />
1015 Orange Ave. | 619.437.6087<br />
www.LeroysLuckyLounge.com<br />
2. Little Piggy’s Bar-B-Q<br />
1201 First St. | 619.522.0217<br />
www.NadoLife.com/LilPiggys<br />
3. Village Pizzeria<br />
1206 Orange Ave. | 619.522.0449<br />
www.NadoLife.com/VillagePizzeria<br />
1. Park Place Liquor<br />
1000 Park Place | 619.435.0116<br />
1. Coronado Brewing Co.<br />
170 Orange Ave. | 619.437.4452<br />
www.CoronadoBrewingCompany.com<br />
P<br />
Q<br />
R<br />
S<br />
BOTTLE SHOPS<br />
BREW PUBS<br />
MISSION HILLS<br />
HILLCREST<br />
BEER BARS & RESTAURANTS<br />
1. Brooklyn Girl Eatery<br />
4033 Goldfinch St. | 619.296.4600<br />
www.BrooklynGirlEatery.com<br />
2. Jakes on 6th<br />
3755 6th Ave. | 619.692.9463<br />
www.JakesOn6thWineBar.com<br />
3. Local Habit<br />
3827 5th Ave. | 619.795.4470<br />
www.MyLocalHabit.com<br />
4. R-Gang Eatery<br />
3683 5th Ave. | 619.677.2845<br />
www.RGangEatery.com<br />
5. San Diego Brew Project<br />
1735 Hancock St. | 619.234.5757<br />
www.SDBrewProject.com<br />
6. Shakespeare Pub & Grille<br />
3701 India St. | 619.299.0230<br />
www.ShakespearePub.com<br />
7. The Range Kitchen & Cocktails<br />
1263 University Ave. | 619.269.1222<br />
www.TheRangeSD.com<br />
8. The Regal Beagle<br />
3659 India St. 101 | 619.297.2337<br />
www.RegalBeagleSD.com<br />
9. The Ruby Room<br />
1271 University Ave. | 619.299.7372<br />
www.RubyRoomSD.com<br />
10. Toma Sol<br />
301 W Washington St. | 619.291.1159<br />
www.TomaSolTavern.com<br />
BOTTLE SHOPS<br />
1. Whole Foods Hillcrest<br />
711 University Ave. | 619.294.2800<br />
www.WholeFoodsMarket.com<br />
BREW PUBS<br />
1. Hillcrest Brewing Company<br />
1458 University Ave. | 619-269-4323<br />
www.HillcrestBrewingCompany.com<br />
BREWERIES<br />
1. Acoustic Ales Brewing Experiment<br />
1795 Hancock St. | 619.299.2537<br />
www.AcousticAles.com<br />
ALPINE<br />
BREWERIES<br />
1. Alpine Beer Company<br />
2351 Alpine Blvd. | 619.445.2337<br />
www.AlpineBeerCo.com<br />
RAMONA<br />
BREWERIES<br />
1. ChuckAlek Independent Brewers<br />
2330 Main St. Ste C | 513.465.9768<br />
www.ChuckAlek.com<br />
HOME BREW SUPPLY<br />
1. Ramona Brew Supplies<br />
369 Main St. | 760.440.7727<br />
JULIAN<br />
BREW PUBS<br />
1. Julian Brewing/Bailey BBQ<br />
2307 Main St. | 760.765.3757<br />
www.BaileyBBQ.com<br />
BREWERIES<br />
1. Nickel Beer Company<br />
1485 Hollow Glen Rd. | 760.765.2337<br />
www.NickelBeerCo.com
Pomerado Rd<br />
S Melrose Dr<br />
E Vista Way<br />
St<br />
I<br />
2<br />
1<br />
Cuyamaca St<br />
5<br />
Mission Gorge<br />
52<br />
2 3<br />
SANTEE<br />
Rd<br />
1<br />
2<br />
LAKESIDE<br />
J<br />
Oceanside<br />
Blvd<br />
N Santa Fe Ave<br />
6<br />
VISTA<br />
2<br />
15<br />
17<br />
N Melrose Dr<br />
67<br />
125<br />
3 1<br />
7<br />
Fletcher Pkwy Broadway<br />
2nd St<br />
8<br />
1<br />
Dr<br />
1<br />
Vista Village<br />
4<br />
1<br />
2<br />
6<br />
Camino Del<br />
56<br />
N Coast Hwy 101<br />
13<br />
8<br />
N Vulcan Ave<br />
8<br />
Rancho<br />
Norte<br />
Bernardo<br />
ENCINITAS<br />
1<br />
4 5<br />
15<br />
Bernardo<br />
Center<br />
CARMEL<br />
MOUNTAIN<br />
2<br />
Ted<br />
Poway Rd<br />
94<br />
Dr<br />
Leucadia<br />
Saxony Rd<br />
15<br />
Williams<br />
7<br />
S Coast Hwy<br />
SOLANA<br />
BEACH<br />
101<br />
1<br />
Blvd<br />
Santa Fe Dr<br />
1<br />
1<br />
4 4<br />
Rd<br />
1<br />
5<br />
Pkwy<br />
5<br />
9<br />
Magnolia Ave<br />
1<br />
Encinitas<br />
Lomas<br />
DEL MAR<br />
2<br />
1<br />
2<br />
Scripps Poway Pkwy<br />
Camino Del Mar<br />
El Camino<br />
Real<br />
12<br />
Santa<br />
Main St<br />
Chase Ave<br />
SPRING VALLEY<br />
EL CAJON<br />
5<br />
RANCHO<br />
BERNARDO<br />
Twin Peaks Rd<br />
4<br />
Blvd<br />
10<br />
Fe Dr<br />
Del<br />
6 3<br />
Campo Rd<br />
Mar<br />
3<br />
Community Rd<br />
Ave<br />
Manchester<br />
Via De La<br />
Poway Rd<br />
11<br />
Valle<br />
6<br />
Heights Rd<br />
Espola Rd<br />
POWAY<br />
1<br />
1<br />
Jamacha Rd<br />
2<br />
K<br />
3<br />
5<br />
N<br />
Palomar<br />
10th St<br />
NATIONAL CITY<br />
O<br />
E 24th St<br />
Ocean Blvd<br />
Broadway<br />
4th St<br />
1<br />
1<br />
3<br />
Airport Rd<br />
2<br />
C St<br />
3rd St<br />
W J St<br />
5<br />
1st St<br />
Orange Ave<br />
4<br />
1<br />
G St<br />
Third Ave<br />
3<br />
S Santa<br />
Main St<br />
L St<br />
54<br />
CHULA<br />
VISTA<br />
1<br />
8<br />
2<br />
Fe Ave<br />
78<br />
7<br />
1<br />
3<br />
Orange Ave<br />
2<br />
9<br />
3<br />
Sycamore Ave<br />
2 4<br />
16<br />
Rancho Santa Fe Rd<br />
CORONADO<br />
15<br />
3<br />
805<br />
E J St<br />
P<br />
1<br />
San Diego Ave<br />
Pacific Hwy<br />
W Victoria Dr<br />
13<br />
5<br />
3 6 1<br />
W San Marcos Blvd<br />
EASTLAKE<br />
905<br />
IndiaSt<br />
Telegraph Canyon Rd<br />
Olympic Pkwy<br />
Otay Valley Rd<br />
Otay Mesa Rd<br />
Eastlake Pkwy<br />
2<br />
125<br />
OTAY MESA<br />
MISSION HILLS<br />
5<br />
1<br />
5<br />
W Mission Rd<br />
2<br />
4<br />
6<br />
8<br />
Alpine Blvd<br />
W<br />
ALPINE<br />
SAN MARCOS<br />
St<br />
Washington<br />
L MP<br />
Goldfinch St<br />
1<br />
1<br />
Reynard Way<br />
COLLEGE<br />
Montezuma Rd<br />
1<br />
6<br />
1<br />
9<br />
8<br />
Q 78<br />
1<br />
7<br />
12<br />
R<br />
78<br />
College Ave<br />
10<br />
RAMONA<br />
1<br />
DEL CERRO<br />
3 4<br />
Federal Blvd<br />
University Ave<br />
1st Ave<br />
70th St<br />
HILLCREST<br />
67<br />
14<br />
5<br />
Auto Park<br />
10th<br />
11<br />
Way<br />
1<br />
Main<br />
15<br />
3<br />
6th Ave<br />
5th Ave<br />
8<br />
El Cajon Blvd<br />
5<br />
University Ave<br />
94<br />
Broadway<br />
2<br />
Washington St<br />
Lemon<br />
3<br />
4 2 1<br />
163<br />
St<br />
Centre City<br />
Pkwy<br />
Farmer Rd<br />
1<br />
78<br />
1<br />
2<br />
W Valley Pkwy<br />
W Mission Ave<br />
ESCONDIDO<br />
Grove Ave<br />
Centre City Pkwy<br />
Lake<br />
Murray Blvd<br />
La<br />
8<br />
7<br />
3<br />
2<br />
Mesa Blvd<br />
LA<br />
MESA<br />
Spring St<br />
LEMON<br />
GROVE<br />
7 9<br />
Robinson Ave<br />
Richmond St<br />
4<br />
125<br />
1<br />
JULIAN<br />
78<br />
79<br />
S<br />
Banner Rd<br />
1
Kevin Newburg (left) with co-founder Stephen Grinalds<br />
FOOD FOR<br />
THOUGHT<br />
USD graduates Kevin Newburg and Stephen Grinalds will soon receive finalized samples of their Brew Cutlery, funded by more than $20,000 in Kickstarter<br />
cash. “We were super excited to exceed our goal of $10,000,” said Newburg.<br />
Inspiration for the idea came as it often does: over a few pints. “We used to walk down the hill from USD to Home Brew Mart, crush a couple of tasters, and<br />
then head back to study.”<br />
Now, the team is gearing up to ship out nearly 1,000 sets of cutlery to their crowdfunding backers. After a hiccup with one manufacturer, Brew Cutlery’s staff<br />
went with a process called investment casting, which, according to Newburg, “will upgrade the quality and craftsmanship of the product.”<br />
So what’s next for the young entrepreneurs?<br />
“The excess inventory we’ll try to push through an e-commerce platform, as well as through some local shops here in San Diego,” with an estimated goal of<br />
December 2014. Eventually, they’ll look to break into the retail space in a bigger way.<br />
To learn more, visit brewcutlery.com<br />
52 | September 2014
Tantalize your taste buds with a wide<br />
variety of locally brewed craft beer.<br />
Vista, with 11 breweries, plus more<br />
in planning, is a craft beer<br />
destination.<br />
1 Prohibition Brewing Co<br />
2004 E. Vista Way<br />
2a Mother Earth Brew Co (Tasting Rm)<br />
206 Main Street<br />
2b Mother Earth Brew Co<br />
2055 Thibido Rd Ste H<br />
3 Back Street Brewing<br />
15 Main Street<br />
4 Indian Joes Brewing Co<br />
2379 La Mirada Dr<br />
5 Aztec Brewing Co<br />
2330 La Mirada Dr Ste 300<br />
6 Iron Fist Brewing Co<br />
1305 Hot Springs Way #101<br />
7 Belching Beaver Brewing Co<br />
980 Park Center Dr #A<br />
8 Booze Brothers Brewing Co<br />
2545 Progress St<br />
9 Barrel Harbor Brewing Co<br />
2575 Pioneer Way #104<br />
10 Toolbox Brewing Co<br />
1495 Poinsettia Ave. #148<br />
11 Latitude 33 Brewing Co<br />
1430 Vantage Court #104
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