From the Beer Writer: Acronyms are used across the alcoholic-beverage industry, typically to describe particularly fine product. Cognac uses VSOP (very special/superior old pale) and XO (extra old), and I’ve always been a fan of Napa-based Chateau Potelle’s using VGS (very good shit) to describe its finest vintages. Alpine Beer Company issued an acronymous handle to its Mosaic-, Simcoe- and Citra-infused India pale ale…Alpine HFS. It’s not so much a descriptor as a reactionary phrase broken down into a publicly suitable format; the sort of happily expletive-laced comment one’s liable to make after tasting this rich, bold IPA. It debuted to great fanfare last year as a draft-only offering before taking a bronze medal in the American-style Strong Pale Ale category at the Great American Beer Festival. The next chapter in this brew’s short but illustrious lifespan is its first release in bottles. That will take place starting at noon, today at Alpine’s tasting room in its namesake East County town. They don’t figure to stay in stock for long. Show up tomorrow to pick some up and you may find yourself shouting Holy F***ing S*** for all the wrong reasons.
From the Brewer: “The beer that named itself. We always strive to offer the best beer we can possibly make, and with this beer we felt it was perfect right out of the gate. No adjustments were necessary. We got exactly what we wanted out of the beer: huge hop aroma, light body and immense drinkability. We hope this beer stays in heavy rotation.”—Shawn McIlhenney, Head Brewer, Alpine Beer Company
Since the moment Green Flash Brewing Company acquired Alpine Beer Company back in 2014, there has been concern among protective fans of the latter about that brand’s future. Over the past two-plus years, numerous rumors have popped up, but never in such abundance and covering so many topics as in the weeks following Green Flash’s recent round of layoffs. The company dismissed approximately 25 employees over the span of a few days. Since then, numerous sources have signaled the beginning of the end in talks with industry colleagues. Enough so, that we recently went to Green Flash owner Mike Hinkley and other company representatives for direct responses to each of them.
Rumor: It’s been reported that Hinkley has stepped down from the CEO position.
Response (from Green Flash): Hinkley is still the CEO and his title has not changed. Chris Ross was recently promoted from chief operating officer to president, and is reporting to Hinkley. This promotion recognizes the great knowledge and vast experience that Ross brings to the Green Flash organization. Over the past year-and-a-half, Ross has built a solid operations department. In his expanded role as president, every department at Green Flash will benefit from his insight and business acumen.
Rumor: Hinkley has moved to Fort Lauderdale, Florida.
Response (from Green Flash): Hinkley is dividing his time between both coasts to be close to the Virginia Beach brewery, the San Diego brewery and Florida. He plans to spend less time in the brewery and more time on the road with his beloved sales team, the Road Warriors.
Rumor: Alpine’s founding family—Pat, Val and Shawn McIlhenney—will soon have no affiliation with the company.
Response (from Hinkley): The Hinkleys and the McIlhenney’s continue to own Alpine Beer and Green Flash. McIlhenneys forever is the retention plan. If Shawn has children someday, we will send them all to brew-school and hope for the best. Pat is an awesome brewer. Shawn is an awesome brewer. Hoping it’s in the genes. None of us will live forever, but Alpine Beer will.
Rumor: Brewing operations will cease permanently at Alpine Beer’s brewery in Alpine.
Response (from Hinkley): We plan to brew Alpine Beer in Alpine forever. We are currently working with the landlord on site-development and hope to build a new brewery in Alpine as soon as possible.
Rumor: Green Flash is working on constructing a facility in Texas.
Response (from Hinkley): Green Flash will eventually build a brewery in the middle of the country. The motivation? We are in the business of making and selling beer. It makes great business-sense to bring fresh beer to market and connect with customers close to the point-of-sale. We love Texas, but there are no specific plans to build there, or anywhere else, yet. We are just getting comfortable in our Virginia digs.
As any unincorporated entrepreneur will tell you, opening a brewery in a small community on the outskirts of San Diego County is a risky proposition. Some, such as Alpine Beer Company and Nickel Beer Company manage to draw ale aficionados to the boonies behind good beer, but even quality product can’t guarantee enough patronage to sustain a business long-term. Add questionable or downright poor-quality brews to the equation, and the prospects of backwoods beer dreams being realized slim considerably. Such was the case for Valley Center Brewery, which recently closed.
Founded in its eponymous extreme North County community in 2014, Valley Center was a family-run business that started out on said family’s residential property in a structure they built especially for the business. Roughly a year later, the bulk of the operation was moved to a restaurant on Lilac Road, complete with barrel-aging on a covered patio. A work-in-progress for much of its life-span, the business became a full-on beer-and-food venue earlier this year, but it would appear that, by then, it was too little too late, as mostly negative reviews of the company’s beers had taken their toll. The business went out much like it came in, with nary a whimper.
Valley Center Brewery joins the 2016 class of beer-manufacturer closures that includes Pacific Brewing Company, Twisted Manzanita Ales & Spirits and URBN St. Brewing Company. Valley Center’s closure came right around the arrival of SR76 Beer Works, a brewpub constructed within Harrah’s Southern California Resort and operated by the Rincon Band of Luiseno Indians. So, Valley Center is still in the local craft-beer mix along with similar unincorporated communities such as Alpine, Fallbrook, Jamul, Ramona and Julian, where Julian Brewing Company shut-down but is currently being renovated to reopen in 2017.
From the Beer Writer: For something that sounds so fun, pumpkin beers are awfully polarizing. Without a doubt a novelty in the brewing world, they are loved, tolerated and, by some beer-purists, downright hated. I fall in the middle. I don’t crave them, but on the right day, under the right circumstances (like while sitting in my driveway being accosted by a never-ending cavalcade of Fun-size costumed panhandlers on All Hallow’s Eve, for instance), a good pumpkin beer can be rather enjoyable…perfect, even. This Halloween, I’ll reach for an autumn mainstay—Alpine Ichabod. A fall-time treat brewed by Alpine Beer Company this time each year, the name stays the same, but the style fluctuates, making for a fun, unpredictable flavor adventure. I’ve enjoyed numerous versions of this beer over the years, but the 2016 iteration may be the best yet. Pumpkin, cinnamon and nutmeg find their way into an English-style extra special bitter. Despite the name of that style, ESBs aren’t hop-bombs. If anything, they are one of the most even and balanced beer-styles on the planet, making for the perfect canvas for the aforementioned ingredients. The front-end of this 5.8% alcohol-by-volume brew is all biscuit, caramel and, of course, pumpkin, transporting one’s taste-buds to the final course of Thanksgiving dinner. The combination of hops and nutmeg make for a bitter, burnt caramel finish that’s just right. If you consider pumpkin beers to be treat versus trick, this one’s for you. Twenty-two-ounce bottles of Ichabod will debut at Alpine’s tasting-room in its namesake town tomorrow, Saturday, October 29, as part of an epic Halloween-themed event put on by the brewery and its parent-interest, Green Flash Brewing Company. In addition to the action at Alpine, Green Flash’s Mira Mesa brewery will host a “haunted” version of its brewery tours while its Cellar 3 tasting-room in Poway will have Halloween-themed activities.
From the Brewer: “Ichabod is our fall-time seasonal offering, which changes in style almost yearly. While the style changes, the focus on pumpkin, cinnamon and nutmeg stays the same. This year we brewed an ESB (extra special bitter). Traditional ESBs have a good balance between malt sweetness and hop bitterness. While the hop presence is moderate, the malty sweetness creates a good platform for the pumpkin, cinnamon and nutmeg to be the main performers. It’s like liquid pumpkin pie.”—Sean McIlhenney, Head Brewer, Alpine Beer Company