Today, the Brewers Association released its annual set of lists of Top 50 Breweries from the last calendar year. The rankings are based on beer sales volume, and broken into two lists—Top 50 U.S. Craft Brewing Companies and Top 50 Overall U.S. Brewing Companies. The latter includes the likes of Anheuser Busch and MillerCoors as well as former craft-brewing interests that no longer qualify as craft breweries under the BA’s definition, such as Lagunitas Brewing Co. and locally based concern Ballast Point Brewing.
The Top 50 U.S. Craft Brewing Companies list includes three San Diego County businesses—the same ones that have graced the list for the past several years. Escondido’s Stone Brewing is the highest ranked at #9 (they are listed at #17 on the Overall U.S. Brewing Companies list), with Green Flash Brewing Co. rising four spots from the year prior to #37 (#46 on the Overall list) and Karl Stauss Brewing Co. ascending five spots to take its place at #41.
D.G. Yeungling & Son, Inc. retained the top spot on the Craft Brewing Companies list, followed (in order) by Boston Beer Co., Sierra Nevada Brewing Co., New Belgium Brewing Co., Gambrinus, Duvel Moortgat USA, Bell’s Brewery, Deschutes Brewery, Stone and Oskar Blues. The top 10 for the Overall list was as follows: Anheuser-Busch, Inc.; MillerCoors; Pabst Brewing Co.; D.G. Yuengling & Son, Inc.; North American Breweries; Boston Beer Co.; Sierra Nevada Brewing Co.; New Belgium Brewing Co.; Lagunitas and Craft Brew Alliance. Ballast Point registered at #13.
Why is San Diego such a hotbed of quality brewing? It’s a popular question with many answers. Most brewing professionals agree that a major key to the permeation of the suds subculture into the board-short fabric of San Diego is the prominence of homebrewing throughout the county. Many of San Diego’s commercial brewers and brewery owners spent years honing their craft on a recreational level before going into business. As hobbyists, homebrewers collaborate, learning from each other as well as the numerous pro-brewers who revel in maintaining their connection to the amateur-fermentation ranks. For many in San Diego, homebrewing is as big a deal as what goes on at Stone, Ballast Point or Green Flash. And once a year, the county’s homebrewers pit their best beers against those of homebrew clubs throughout the world at the American Homebrewers Association’s National Homebrew Competition (NHC), winners of which were announced over the weekend from Homebrew Con in Baltimore, Maryland.
San Diego’s largest homebrew-club, QUAFF (Quality Ale and Fermentation Fraternity), was named the NHC Homebrew Club of the Year—the most prestigious honor of the entire competition. The 2016 NHC featured 7,692 entries from 3,396 homebrewers hailing from every U.S. state as well as 13 other countries. Numbers like that equate to big-time bragging rights for the hundreds of members of Carlsbad-based QUAFF. But the QUAFF member who gets to do the most bragging is San Marcos’ own Nick Corona, who earned Homebrewer of the Year honors after beating out 175 other entrants in the German Wheat and Rye Beer category with his homespun weissbier.
Other local winners include West Coaster staffer Ryan Reschan, who took first-place in the heavily contested Pilsner category (215 total entries). The runner-up to Reschan was also a local, Jeremy Castellano, who entered without affiliation to any particular homebrew club. Other successful QUAFFers included Curt Wittenburg (first-place in the Other American Ale category), Mike Habrat (second-place in Traditional Mead) and Tim Wang (third-place in Light Hybrid Beer). This isn’t the first time QUAFF has experienced success at the NHC. Quite the contrary. From 2001 to 2006, the organization won Homebrew Club of the Year a record six consecutive times. In 2011, Paul Sangster—co-owner of San Marcos’ Rip Current Brewing Company earned the Ninkasi Award for most wins at that year’s competition. These are just some of the major accomplishments this standout organization has amassed at the country’s premier homebrewing competition.
From the Beer Writer: The majority of beers given the bourbon barrel-aging treatment are stouts of the imperial ilk. Robust and high in alcohol, they are ideally suited for prolonged aging in whiskey-soaked wooden vessels. Their notes of roast go well with the toast of the oak while their sweetness matches the caramel and vanilla notes imparted by the liquor. But those big beers can sometimes mask the whiskey notes a bit and those 10-12% alcohol-by-volume (ABV) stouts are the type of high-octane, viscous brews that require beer-geek assistance when attempting to get through a 750-millilitre bottle. This is not the case with this week’s featured beer, New English Brewing Company‘s Bourbon Barrel-Aged Brewers Special Brown Ale. The base beer is Britain-born brewmaster Simon Lacey‘s 6.5% ABV English-style brown, an archetypal ale that took a bronze in the World Beer Cup earlier this month. After being spending several months in wet Woodford Reserve bourbon barrels, it comes out with a huge, vanilla-rich nose and a flavor that’s akin to whiskey on the rocks. Except, instead of watery former ice-cubes, the dilution effect is provided by the nutty, caramely flavors of the brown ale. And thanks to the beer’s lighter body, this comes across as a rare, highly quaffable barrel-aged beer.
From the Brewer: “Based on the multi-award winning Brewers Special Brown Ale, the bourbon barrel-aged version of this smooth, rich and malty English-style beer has been resting in Woodford Reserve bourbon barrels for six-to-nine months. In order to create a perfectly balanced final-product, we blend ale from first- and second-use barrels. The freshly dumped first-use barrels contain discernible amounts of liquid when they arrive at the brewery, the wood has also soaked up a significant quantity of the whiskey at barrel-strength over the years at the distillery, and all this flavor and aroma is transferred to the beer. Beer from the second-use barrels yields a complex mix of wood, tannins and vanilla flavor from the American white oak, which, when blended with the beer from the first-use barrels, melds into a seamlessly delicious and enthralling elixir that is warming without heat and as aromatic as it is flavorful. The current version is the sixth batch produced and is the second to be bottled. A limited release is available at the best local bottle shops, and can also be purchased at the brewery.”—Simon Lacey, Brewmaster, New English Brewing Company
It’s that time of year again. The Brewers Association, the national trade organization representing American breweries, has released its lists of the top 50 breweries and “craft breweries” in the country, based on barrels of beers sold during calendar year 2015. Four breweries from San Diego County are included in the “craft brewery” list.
Once again, Stone Brewing is tops on the list, but the Escondido-based company slipped from ninth to tenth in the standings…one notch above Miramar-based Ballast Point Brewing and Spirits, which rose a full 20 points from its 2014 position. But wait…after being sold for $1 billion to Constellation Brands late last year, Ballast Point no longer qualifies as a “craft brewer” by the BA’s standards (*). But they are on the list based on the decision to include companies that met the BA’s criteria for all or part of 2015.
Mira Mesa-based Green Flash Brewing Company rose from 48 to 41 this year, while San Diego’s oldest continuously operating brewing operation, Karl Strauss Brewing Company, came in at 46 (down a notch from 45 in 2014). On the list of U.S. breweries, which does not consider businesses’ “craft” nature, Stone placed 15, Ballast Point came in at 17 and Green Flash edged in at 49. All three operations figure to produce far more beer in 2016 once additional brewing facilities and equipment come on-board.
Stone is looking to a third-quarter debut of breweries in both Richmond, Virginia and Berlin, Germany, while Ballast Point recently upped its production capabilities in a big way by adding a 300-barrel brewhouse and securing space in Long Beach for a barrel facility that will give birth to sours. Meanwhile, Green Flash is still hard at work on finishing construction of its East Coast brewery in Virginia Beach, Virginia.