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Posts Tagged 32 north brewing

Beer of the Week: 32 North / Home Shark with Blazers

Aug 11

Sharks with Blazers, a collaboration saison from 32 North Brewing and Home Brewing Co.

From the Beer Writer: Saisons are my favorite beer style and I, like many a San Diegan, adore hops. So you can imagine my excitement when encountering a farmhouse-style ale given a punch of botanical goodness care of a “super” infusion of lupulin-laced greenery. Adding to my excitement was the rare chance to taste a beer with Home Brewing Company roots outside its enclave within North Park shop The Homebrewer. This opportunity came care of 32 North Brewing Company, which invited Home’s crew to their Miramar home to create this beer, Sharks with Blazers. Described as “an aggressively hoppy super saison,” it comes in at 7% alcohol-by-volume with plenty of grapefruit and orange notes. Bold yet refreshing, it’s an awesome summer beer that I’ve found myself reaching for with great regularity. The hops make themselves known in the bouquet, and their flavors meld perfectly with yeast-borne esters. It’s impossible to tell where the fruitiness from one ends and the other begins, which is a wonderful testament to outstanding ingredient selection and recipe development.

From the Brewers: “Brewing with friends is what beer is all about. George and everyone at The Homebrewer, past and present, are amazing. It was fun to combine our knowledge of the
craft to come up with this beer was fun. A mix of San Diegan hop-forward [character] and a distinct saison yeast strain make for a unique, hoppy, super saison. I love the fact we canned this beer and would love to brew it again”Nick Ceniceros, Head Brewer, 32 North Brewing Company

“Sharks with Lasers was a recipe developed by Shawn Manriquez, HBC’s previous head brewer. Designed to be a super-juicy IPA it has been one of the most popular beers we make. To develop the 32 North collaboration version we took a growler of original Sharks with Lasers and a bunch of commercial saisons and white IPAs to do some experimenting. With a bunch of taster glasses we went through the saisons we liked and then mixed them in varying proportions with Sharks to come up with a basic idea of a flavor profile for a saison-IPA for the collab version. With the basic idea in mind we then built an entirely new recipe from scratch and went straight to the full batch size at 32 North. The brew days were pretty straightforward. It wasn’t until dry-hop day that the real fun started. Nick blasted this beer with 11 pounds of Mosaic LupuLN2 powder, a sticky, soft hop extract that does not pour easily from a bag. He spent over an hour on a ladder hand-scooping this stuff into the fermenter using a screwdriver to drive it through the funnel. Talk about commitment! I personally learned a lot working with Nick, Jeff and Collier up there and am really happy with the end result.”Jacob Bauch, Head Brewer, Home Brewing Company

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Ballast Point holding Family Reunion brews

Aug 10

Nickel Beer owner and former Home Brew Mart employee Tom Nickel (third from right) during a Family Reunion collaboration brew day at Ballast Point’s Miramar brewery.

Before Ballast Point Brewing was a company capable of commanding decuple figures, before it grew into San Diego County’s largest brewery and one of the biggest beer-producers in the country, before there even was a brewery called Ballast Point, there was Home Brew Mart (HBM). That Linda Vista hobby shop—one of the first to grace America’s Finest City—opened quietly in 1992 and, over the following quarter-century, has ignited a fire for recreational fermentation within a great many ale-and-lager neophytes. That includes individuals who now own breweries and brew professionally. Some of that contingent even worked for HBM in its early days. In celebration of the big two-five, Ballast Point is creating Family Reunion collaboration beers with those ex-employees as well as former BP brewers, an impressive assemblage of well-known, award-winning talent.

Ballast Point vice president Colby Chandler dumps hops over Amplified Ale Works head brewer Cy Henley’s head as part of a collaboration brew tradition.

Several of the beers have already been released, while others are scheduled to be brewed in time for them to all be on-tap at HBM’s 25th anniversary event on September 24. The following is a breakdown of the collaborators, their creations and their past.

  • Saludos Saison: The third brewing of a strong saison with lemon peel, orange-blossom honey and thyme inspired by Brasserie Dupont’s Avec Les Bon Vouex brewed with Tom Nickel. He was HBM’s sixth employee and now owns and operates Nickel Beer Company as well as O’Brien’s Pub and West Coast Barbecue & Brews.
  • Loud & Proud: An English-style barley wine with cherrywood-smoked malt brewed with Cy Henley, the head brewer at Amplified Ale Works. He was a clerk at HBM before moving on to Alpine Beer Company and Green Flash Brewing.
  • Name TBD: Ex-HBM clerk Larry Monasakanian is now with Fall Brewing and will help brew a 5% alcohol-by-volume saison based off the recipe for BP’s charity offering, Brother Levonian. This version will be brewed with grains of paradise, local sage and equally local wet hops from Star B Ranch, then fermented with a blend of Brettanomyces and saison yeast,
  • Scripps Tease: An extra special bitter (ESB) made with toasted oats and Ethiopia Ayeahu RFA coffee beans from James Coffee Company (close to BP’s Little Italy brewpub) brewed with Nate Stephens and Clayton LeBlanc, the brew crew for Eppig Brewing. Both worked for BP, the former led Little Italy operations while the latter brewed at its Scripps Ranch facility.
  • Swemiceros: A hoppy Kolsch dry-hopped with fruity, citrusy, herbal hops brewed with Nick Ceniceros, head brewer at 32 North Brewing. Nick worked at Scripps Ranch before moving to Fall Brewing and eventually his current digs.
  • Bay to Bay: A black California common that’s “obnoxiously dry-hopped” with Mosaic brewed with Alex Tweet, who won a BP homebrew contest with his recipe for Indra Kunindra, a curry export stout the company still manufactures. Tweet went on to brew for Modern Times Beer before moving to Berkeley to open the popular Fieldwork Brewing.
  • Name TBD: John Maino and Greg Webb, former Scripps Ranch brewers and co-owners of Temecula’s Ironfire Brewing, will help brew a wet-hop India pale ale (IPA) fermented with Brett.

Eppig Brewing’s Clayton LeBlanc talks about his time working at Ballast Point with the company’s current employees.

In an effort to increase its current employee base’s knowledge on the history of BP and its eldest venue, vice president Colby Chandler asked each collaborator to speak to present-day brewers about their time with the company, how it was then and how it prepared them to venture out on their own. Many said that making beer at such a fast-growing brewing company provided them wide-ranging experience as well as reference points for overcoming myriad obstacles. According to Chandler, many brewery owners, in particular, felt their time with BP made it much easier once they were working for themselves.

In addition to the HBM anniversary event, BP is also holding a series of beer-pairing dinners incorporating the aforementioned collaboration brews at HBM. The next will take place on August 24 and include five courses served with Swemiceros, Bay to Bay, Scripps Tease and various other BP beers. Chandler, Tweet, Stephens, LeBlanc and Ceniceros will all be in attendance.

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Q&A: Jeff Josenhans

Jun 15

Lead Mixologist & Certified Cicerone, Level II, U.S. Grant Hotel & Grant Grill

Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information I didn’t supply you with before introducing this scenario is that those hypothetical beers are non-alcoholic. And though it sounds like a riddle based on fiction—c’mon, there’s no such thing as a vibrantly hoppy non-alcoholic IPA—this is a real-world situation that can be played out at the U.S. Grant Hotel’s bar, lounge and restaurant, Grant Grill, where level two Cicerone Jeff Josenhans has taken to removing alcohol from cask ales, before recarbonating, bottling and adding them to the menu. It’s the latest step in the venue’s non-alcoholic craft beverage program, which also includes spirits and cocktails. We sat down with Josenhans to find out more about his methods and what could be perceived by some purists as madness.

West Coaster: What inspired you to explore non-alcoholic beers in this manner?
Jeff Josenhans: It literally just dawned on me how there are no craft non-alcoholic beers on the market, and I thought to myself “how can this be possible?” The non-alcoholic quality beverage segment as a whole—wine, cocktails, etc.—is growing as well, so I just put two and two together. There’s really no reason you can’t drink craft beer at work in a non-alcoholic form.

WC: Walk us through the process of removing alcohol from traditional beers.
JJ: Basically, we maintain the temperature of the beer at 180 degrees Fahrenheit using an immersion circulator, which also keeps the beer in motion. We keep that process going for about 30 minutes or until we can’t detect any alcohol fumes for at least five minutes. Like other commercial non-alcoholic beers or kombucha, there is still a minute amount of alcohol expected to remain in the beer, albeit less than one percent. There really is no such thing as 100% guaranteed no-alcohol beer. O’Doul’s states 0.5% alcohol-by-volume (ABV), Becks Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce, you cannot completely guarantee there is no alcohol and that it is at a level which is considered safe to consume and drive, for example. What we do is measure the volume of the liquid and equate it with the loss in volume per the original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the 30-minute process we should have 9.4 liters left.

WC: What styles do you offer and what led you to select them?
JJ: Our current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and Sour, and Button-Down Beer. The selection process is directly correlated to the casks we run at Grant Grill. If we don’t have enough left over from a cask at the end of a night, we do not produce any non-alcoholic beer. If there is at least one-third of the cask left, we make a decision to bottle and start the process. We are creating craft-beverage offerings and avoiding waste at the same time.

WC: You’re using local cask ales. Where are you procuring them?
JJ: We always have cask ale on Fridays and Saturdays, and currently partner with New English Brewing, 32 North Brewing, Mike Hess Brewing, Acoustic Ales Brewing Experiment, Fall Brewing and Modern Times Beer.

WC: What would you say to those who don’t see a need for non-alcoholic craft beer?
JJ: There’s no shame in offering people who can’t drink for whatever reason—designated driver, pregnant, religion, whatever—a craft-beer alternative. To be honest, I really don’t understand how the craft market hasn’t got to this yet. It think it’s about time!

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Beer to the Rescue back bigger than ever to help lupus patients

May 3

When I was diagnosed with the chronic auto-immune disease, lupus, in 2014, I felt very ill and entirely defenseless. I’d been suffering from the condition without a diagnosis for nearly a decade and was dismayed that there is no cure or medications specifically engineered to combat lupus. Nearly three years later, I am still rather ill, but I feel emboldened and lifted by the support of so many in the brewing community (60-plus and counting)  who have come together to help, not just me, but lupus patients throughout San Diego and Imperial Counties, by participating in the Beer to the Rescue charity campaign established to raise funds for the Lupus Foundation of Southern California.

Over the past two years, this campaign has raised more than $70,000 to fund the complimentary support services the LFSC provides locals in need as well as their work to support research and educational initiatives. Because dozens of San Diego County breweries brewed charity beers, made donations and held fundraising events, the LFSC is able to do more and people like me have reasons to be more helpful. We also have cause for increased happiness. Before Beer to the Rescue, most of the lupus sufferers the organization helps only saw each other when commiserating at support group gatherings. A fringe benefit of this cause is that its events are fun ways for lupus patients to comingle in an enjoyable, uplifting atmosphere where they feel cared for and supported. For that, we thank the participating breweries as well as the many, many beer fans who have come out to support the cause. It’s all of this that led me to push to make this year’s Beer to the Rescue campaign the biggest and best yet for all of us.

The 2017 Beer to the Rescue calendar kicked off on May 1 and includes over 40 events packed into the month of May—Lupus Awareness Month. At least one event will take place at a local brewery or watering hole each day this month, and hit numerous communities from Downtown to Fallbrook to Oceanside to PB to La Mesa and more, providing opportunities for beer enthusiasts and humanitarians all over the county to take part and enjoy some good beer and good times, in many cases right alongside the LFSC’s volunteers and beneficiaries. The full schedule is provided below. Thank you to everyone out there who has helped move the needle and make a positive difference for our region’s lupus patients. It means more than you can know and we look forward to seeing you around San Diego in May! To keep up with Beer to the Rescue, you can check out the campaign’s official website or follow on social media via Facebook, Twitter or Instagram (@beertotherescue).

All-Month 5/1-31
Spring Fling Lemon Verbena Saison @ Bitter Brothers Brewing Co.
Daily Grind Coffee Cream Ale @ All Oggi’s Locations
Monday 5/1
Beer to the Rescue Kick-Off @ Rip Current Brewing Co. – North Park
Tuesday 5/2
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/3
Dank Drank Charity Beer Fundraiser @ Pariah Brewing Co.
Thursday 5/4
Coffee IPA Fundraiser @ Duck Foot Brewing Co.
Beer to the Rescue Night @ Thorn St. Brewery
Friday 5/5
– Cinco de Drinko Fundraiser @ Booze Brothers Brewing Co.
Saturday 5/6
– A Sweet & Sour Fundraiser @ Indian Joe Brewing
Sunday 5/7
– Beer to the Rescue Day @ Pure Project Brewing
Monday 5/8
– Beer to the Rescue Rafflemania @ All Barrel Harbor Brewing Co. Locations
Tuesday 5/9
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/10
Mason Ale Works Charity IPA Fundraiser @ All Urge Gastropub Locations
Brett Coast IPA Fundraiser @ Green Flash Brewing Co. – Cellar 3
Thursday 5/11
– Beer to the Rescue Night @ North Park Beer Co.
Friday 5/12
– Specialty Beer Fundraiser @ Mission Brewery
– Hoppy Saison Fundraiser @ Kilowatt Brewing Co.
Saturday 5/13
– Dank & Sticky XPA Fundraiser @ Second Chance Beer Co.
– Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
Sunday 5/14
– Hazy Double IPA Fundraiser @ All Amplified Ale Works Locations
Monday 5/15
– Beer to the Rescue Night @ New English Brewing Co.
Tuesday 5/16
– Charity Tuesday @ Societe Brewing Co.
Resident Brewing Co. Beer to the Rescue Night @ The Local Eatery Downtown
Wednesday 5/17
– Blood Orange Double IPA Fundraiser @ Division 23 Brewing Co.
– Beer to the Rescue Night @ 32 North Brewing Co.
Thursday 5/18
Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ O’Brien’s Pub
Friday 5/19
– South African Nelson IPA Fundraiser @ Bay City Brewing Co.
Saturday 5/20
Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
– Beer to the Rescue Day @ Bolt Brewery La Mesa
Sunday 5/21
– Blonde Session IPA Fundraiser @ 2kids Brewing Co.
Monday 5/22
– Beer to the Rescue Cask Night @ Benchmark Brewing Co.
Tuesday 5/23
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/24
– Beer to the Rescue Week Kick-Off @ White Labs
Thursday 5/25
– Charity IPA Fundraiser @ Belching Beaver Brewery – Oceanside
Friday 5/26
– Corn-Hole & Foosball Tournament @ Iron Fist Brewing Co. – Vista
– Belgian Coffee Ale Fundraiser @ Burning Beard Brewing
Saturday 5/27
– Bottle Beer Release @ Toolbox Brewing Co.
– Beer to the Rescue Day @ Fallbrook Brewing Co.
Sunday 5/28
– Oat Imperial Pale Lager Fundraiser @ ChuckAlek Biergarten
Monday 5/29
– Trending Travis-ty Hazy Session IPA Fundraiser @ Stone Brewing World Bistro & Gardens – Liberty Station
Tuesday 5/30
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/31
– Beer to the Rescue Closing Ceremonies @ Rip Current Brewing Co. – San Marcos
Thursday 6/1
– Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ West Coast BBQ & Brews

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32 North closes Liberty Station taproom

Jan 23

Last weekend, 32 North Brewing Company officially closed the doors to its tasting room within Point Loma’s Liberty Station development. That space, which consisted of a small bar outfitted with ten taps, was located inside Moniker General, a 4,200-square-foot combo coffee bar, retail shop and event space. The venue opened in May of last year, but 32 North’s satellite component never found solid footing, leading to the a mutual split between 32 North and Moniker Group.

This development comes in the midst of a big push by 32 North to become more widely known to the beer-drinking public. In the second half of 2016, Peterson brought on numerous personnel to upgrade his brewing and sales programs. Since then, the company has begun canning several of its core beers and distributing with greater vigor. It seems doubtful that pulling out of Moniker General will negatively impact those plans.

32 North owner Steve Peterson says leaving Liberty Station was bittersweet and that he wishes it would have worked out, but he could see that business wasn’t the perfect fit for the space and, by vacating, Moniker General would be able to bring in a vendor to provide something closer to what their clientele wanted, most notably, wine. Additionally, he is eager to reassign time and resources spent on Moniker General toward a new barrel-aging facility and taproom hybrid. Unlike the Liberty Station taproom, it will be his alone, allowing for greater freedom over the space.

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