From the Beer Writer: Whereas most craft fans’ favorite beer style is IPA (not that there’s anything wrong with that…they’re incredible), my favorite beers are Belgian-style farmhouse ales. But wait, like the IPA fan who can tell you they specifically like unfiltered, 7% alcohol-by-volume, tropical-flavored India pale ales dry-hopped with Citra, Motueka and Nelson Sauvin, I too can get way too specific about the types of farmhouse ales (AKA: saisons) I prefer. I like when they are spiked with Brettanomyces and aged in barrels, particularly those which have formerly housed white wine. I prefer Sauvignon Blanc barrels, but I’m not a picky man (despite what everything leading up to this has led you to believe). So, when speaking with local brewer Robert Masterson about future plans he had for his then yet-to-open Resident Brewing, and he told me the first thing he was going to do was get his saison into white-wine barrels so he could start aging it, I tucked that nugget away and started biding my time. It was as if he had intercepted some letter to Santa and, despite my naughty status, decided to bring my beer wish to life. A few weeks ago, that beer, Resident Saison Prestige, made its debut in 750-milliliter bottles, and I went straight to work getting my hands on some. And I’m glad I did, because it is exceptional. Oenophiles will be drawn in by a lustrous bouquet rife with aromas of lemon peel, honeysuckle, pears and grape must, while lovers of farmhouse and sour ales will go gaga for a multifarious yet balanced taste sensation offering up passion fruit, lemongrass, white pepper and oak-borne vanillins with a touch of funk delivered against a textural backdrop that’s medium and slightly creamy, leaving lingering traces of vanilla and kiwi. It’s prestigious enough to live up to its name and available exclusively at Resident’s base of operations, downtown’s The Local Eatery and Watering Hole.
From the Brewery: “Saison Prestige is a barrel-fermented, mixed-fermentation saison aged in French oak Chardonnay barrels. This farmhouse-style ale gets its character from two types of saison yeast, multiple Brettanomyces strains and Lactobacillus. The beer rested in wine barrels for over a year, before being bottled in June 2017. The beer was inspired by a few amazing American farmhouse breweries that have been putting out amazing beers for the past half-decade. We secured some amazing Chardonnay barrels from Chateau Montelena. After the saison picked up their character, we selected the three barrels that had the best-tasting beer inside. We didn’t want to utilize fruit with these killer barrels. Instead, we wanted them to stand out on their own and show San Diego what a wine-barrel and funky, tart saison can taste like without fruit additions.”—Robert Masterson, Head Brewer, Resident Brewing Company
From the Beer Writer: Once upon a time, the term “hoppy” simply meant “bitter,” and all craft-beer fans seemed to want was hoppy IPAs. These days, imbibers still crave hoppy IPAs, but the term has come to mean so much more, referring to the more nuanced aromatic and flavor features that hops bring to the table. Craft enthusiasts want to dissect hop bills and get the most vibrant tropical, citrus, herbal, floral and spice characteristics from each varietal. But the bitterness…not so much. This shift in tastes really picked up steam when hazy, Northeast-style IPAs bringing on oodles of the aforementioned hop attributes with nary any bitterness burst onto the scene. Recently a company specializing in haze-craze-appropriate ales, Offshoot Beer Co. (an offshoot of Orange County’s The Bruery) collaborated with North San Diego County’s Mason Ale Works to create an IPA so low in bitterness they call it “zero IBU.” The acronym stands for international bittering units, the measurement by which beers’ bitterness is calculated. In doing so, the brewers added zero hops during the brewing process. Ditto flaked oats, wheat and other haze-inducing ingredients, so the finished product, Mason / Offshoot Zero Moustafa IPA, is a traditional, clear IPA. The experiment makes good on its promise to present myriad hop flavors undeterred by even a hint of bitterness. It really is a mind-blowing experience; enough so that anybody who is into hops should try it, even if as an everyday beer (which it definitely is not) it comes up a bit short. There isn’t enough body for IPA lovers, but this beer will do its best work as a “gateway” beer for those who are scared off by the aggressive nature of IBU-laden IPAs or think of hops solely as bite-you-back botanicals. I can easily envision lupulin-averse blonde and wheat ale drinkers having a-ha moments care of this creation.
From the Brewery: “I’ve got to give a ton of credit to Eagle Rock Brewery co-owner Ting Su, who came to [Mason Ale Works head brewer] Matt Webster with the idea for this beer up at the Craft Beer Summit in Sacramento last year. Matt and I were both very intrigued. It sounded like a challenge: a beer that can be just as juicy as a hazy IPA, but without all the yeast particulate. We did a pale ale first as a collab with Eagle Rock and were intrigued by the results, but we wanted to turn things up a notch. So Zero Moustafa was formulated at the Great American Beer Festival with Andrew Bell and Patrick Rue from Offshoot Beer Co. over some drinks. We talked as much about brewing theory as anything else; there’s a lot about timing and temperature that make this beer what it is. Patrick mentioned that they were running some in-house experiments with terpenes to accentuate certain flavors and aromas. So we messed around with some grapefruit and citrus terpenes in this beer until we got it just right. The finished product is a trip. The nose is huge (especially as it warms) with big orange, grapefruit and lemon as well as a touch of pine. The body is on the lighter side of the spectrum which makes it super crushable at 7% alcohol-by-volume. I think brewers will appreciate the challenge of making a beer like this while craft fans will like the ‘juice.'”—Grant Tondro, Co-owner, Mason Ale Works
From the Beer Writer: Since I first got into beer, I found myself gravitating toward Belgian-style ales. Their mix of floral and spice notes just hit my palate in all the right places. Some of my favorites early on were Belgian Christmas beers; high-alcohol, typically medium-to-dark-colored ales brewed with myriad spices akin to those used in yuletide baking. I became so enamored with them that, since they are only available during late-fall and early-winter, I would stockpile them for the rest of the year. Over the past decade-plus, I’ve tasted just about every Belgian holiday ale available in the States, leaving me pining (pun intended) for undiscovered Christmas goodies. So, when I caught wind of Kearny Mesa’s Kilowatt Brewing releasing a holiday offering paying tribute to the rich brewing traditions of…Ohioans…I had to check it out. Kilowatt Christmas Ale comes in at 9.45% alcohol-by-volume and derives much of its December appeal from usual suspects cinnamon and nutmeg, plus ginger and a heaping helping of honey. That last one is lesser seen in beers of this ilk and imparts an earthiness seldom found in wintertime brews. That taste sensation fits in nicely with the traditional dark fruit, baked sweet potato and brandy-like notes representative of Belgian Noëls.
From the Brewers: “Our Cleveland-style Christmas Ale is handcrafted in small batches with 20 pounds of honey, fresh ginger root, cinnamon bark and nutmeg. This high-gravity, amber-hued, Belgian-style ale is brewed with red wheat malt, toasted malt, caramel malt and a pinch of special roast and roasted barley. We call it ‘Cleveland-style,’ since almost all of Kilowatt’s owners are from Ohio and the Midwest, where Christmas ales are extremely popular and typically sell out. Every year in Cleveland and Northeast Ohio near the shores of the Great Lake’s Erie, there is an unwritten friendly competition among local craft brewers for the best-brewed Christmas ale in the land. Each and every year, the brewers bestow upon their tasty brews delightful holiday flavors such as you’ll find in this beer. We West Coasters of San Diego, California—the IPA capital of the planet—tip our hat to Clevelanders and recognize that locale as the Christmas Ale Center of the Universe. Cleveland Style is our tribute!”—Rachel Fischer, Co-owner & Brewer, Kilowatt Brewing Company
From the Beer Writer: The importance has remained at the forefront of discussions among those within and enamored with the local craft-brewing industry. Trade organizations such as the Brewers Association and the San Diego Brewers Guild have both gone to lengths to ensure that, but at the end of the day, it’s the actions of the small, independent breweries struggling to compete against their deep-pocketed Big Beer adversaries that will carry the day. Nobody can fight the fight for them, and thankfully, many have stepped up. Count North Park’s Pariah Brewing Company among them. Earlier this year, the newcomer to the county’s brewery landscape released an India pale ale (IPA) dubbed Pariah Indie Or Bust IPA. It seems a simple tactic, incorporating the term “indie” into a beer’s name, but it is effective. It has become a popular offering for the company, which is mostly known for making outlandish ales infused with exotic ingredients. However, this is a straightforward IPA that gets its depth from a modern-day hop bill blending Citra, Galaxy and Idaho 7 varietals. The result is a beer with peach, melon and toasted pine cone on the nose, followed by grilled pineapple, guava and an orange-like juiciness leading into an extra-dry finish. It’s an ideal ale for the current marketplace; one which helps keep an item of importance top of mind while delivering a delicious, high-quality product from a truly independent brewery.
From the Brewers: “Indie Or Bust IPA came about while hanging out with the breweries that brewed the 11 Barrel IPA. (South Park Brewing owner) Scot Blair was at Resident Brewing and, while talking with him about the idea behind the beer, he asked if we’d be interested in brewing our own version. The stipulations were that it had to be 7% alcohol-by-volume and include the relative newcomer hop, Idaho 7. I’d contracted a small amount of Idaho 7 but hadn’t had an excuse to use it yet, so I jumped at the chance and brewed it literally the following day. Since the 11 Barrel IPAs had already been released, we wanted a different name and, with political slogans being used at the time fresh in our minds—as well our personal convictions—Indie Or Bust IPA seemed appropriate. The beer also features Citra and Galaxy hops. The malt bill is pretty much 100% Pilsner with a sprinkle of very lightly colored malt. Our house Wicked ale yeast undertook the fermentation. We are exceptionally proud to be a part of the indie-beer scene and we are glad drinkers today feel the same way. When it comes time for a beer, it’s either going to be an independent beer or we’re ordering a whiskey!”—Brian Mitchell, Head Brewer, Pariah Brewing Company