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Posts Tagged 32 north brewing

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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32 North beer to benefit cancer conqueror

Dec 29

Julia Davidson and her family at 32 North’s tasting room with brewer Jeff Swem

There are plenty of positive things to appreciate about San Diego’s brewing community. Ales and lagers take the spotlight, but perhaps even more impactful and important is when breweries’ reach goes beyond taps, bottles and cans, and increases the quality of life for people in need. It’s something that happens with great regularity in our county. The first instance of such brewery humanitarian efforts will take place Thursday when 32 North Brewing Company (8655 Production Avenue, Miramar) releases a special beer called “Julia’s Grand Cru”.

This dark Belgian-style ale will go on-sale in 32 North’s tasting room on January 5 from 5 to 8 p.m. Its Candi-sugar sweetness matches that of the individual that proceeds from sales of this beer will benefit: Julia Davidson. In June of 2015, little Julia (then just six years old) was diagnosed with Stage IV Neuroblastoma. This particularly aggressive form of cancer attacked her bone-marrow and compressed her spine, but after a year-and-a-half filled with multiple rounds of chemotherapy and trips to specialists around the country, she is in remission. This is a wonderful outcome, but the extensive treatment steps undertaken to beat this disease were costly to say the least. This is where 32 North is so graciously coming into the picture.

Head brewer Nick Ceniceros and brewer Jeff Swem got together to develop the recipe for Julia’s Grand Cru. In their words, it’s “a special beer for a special girl,” and proceeds from sales at the event as well as kegs sold to accounts will go straight to the Davidson family. Additionally, the food offered at the beer-release will be sold in exchange for donations. It’s a heartfelt undertaking marked by a hearty beer benefiting a strong, brave, resilient girl with immeasurable heart.

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2016 Recap: San Diego’s Most Improved Breweries

Dec 14

Yesterday, I laid out what I believe are the best new breweries to have opened in 2016. Today, in part two of my three-part retrospective series on breweries in San Diego County, I’m listing the half-dozen operations I think most significantly upped their games over the past 12 months. It’s important to note up-front that being on this list in no way implies that these brewing companies were doing a bad job or making subpar beer until this year. It just means that, even if they were already good, they are doing even better now.

The Karl Strauss team celebrates at this year’s Great American Beer Festival

Karl Strauss Brewing Co., Pacific Beach: Uncle Karl’s crew has been churning out quality beer for decades, but in recent years they have put the pieces in place to reach all-time highs. Hoppy offerings like Mosaic Session IPA and Aurora Hoppyalis IPA are legitimately among the best of San Diego’s hoppy stock, and the brewery-restaurant chain’s portfolio is so stout with good beer, Karl Strauss was named Best Mid-Size Brewery at this year’s Great American Beer Festival.

Council Brewing Co., Kearny Mesa: I named this husband-and-wife aspiration one of the best new breweries to open in 2014. Back then, the business’ line-up was pretty solid, but nowadays the hoppy beers are dialed in, and its eclectic barrel-aged, bottled offerings are interesting and reliably delicious. They strive to do lots of things and are finding ways to successfully juggle all of it while providing an inviting atmosphere.

Toolbox Brewing Co., Vista: Many thought this business was done for after it parted with its original head brewer, but since picking up a hippy fermentationist with a scientific bent, this operation is not only making its 100% wild operation work, but rocking things out with intriguing, outstanding beers that are more cohesive than what came before. It’s an unlikely, but very welcomed outcome.

32 North Brewing Co., Miramar: In three years, this operation has had just as many head brewers. After having brought on the majority of Fall Brewing Co.’s brewing and sales personnel this year, the beer-quality is at an all-time high. That’s good timing, as 2017 finds 32 North making a big push to become better known and more successful via increased distribution of cans and kegs.

Groundswell Brewing Co., Grantville: A small system and lack of experience kept this business from realizing its potential, but after landing now-closed URBN St. Brewing Co.’s former head brewer, the beer has improved to the point where Groundswell’s ownership felt confident purchasing the large Santee brewery and distillery abandoned by defunct Twisted Manzanita Ales & Spirits.

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