CLICK TO DOWNLOAD
this month's issue free!

Posts Tagged brewery igniter

Beer Touring: Rouleur Brewing

Apr 4

When Rawley Macias spoke with me about what he planned to produce at his work-in-progress brewery, he said he’d be going for a style-defying portfolio of beers. After visiting his now soft-opened Rouleur Brewing (5840 El Camino Real, Suite #101, Carlsbad) last week, it would appear he’s backed off of that a bit in favor of proving the versatility of Belgian yeast. Personally, I consider this a concept upgrade. While Belgian beer-styles have risen in popularity over the past decade, few are the operations that specialize in them in San Diego County. And no other company is trying to do as much with Belgian yeast strains as Macias.

Rouleur’s opening septet of beers all utilize Bastogne strain with the exception of a golden strong ale, and all will be available at the business’ official grand opening, an indoor-outdoor affair that will take place starting at noon on Saturday, April 8 (the same day as next-door neighbors, Wiseguy Brewing) and include live music and food trucks. That beer features big flavors candied lemon peel and peach commonly found in imperial IPAs, plus added fruit notes from the Belgian-yeast esters. Aside from being slightly sweet—which is pretty common in double IPAs—it really works.

Rouleur’s single IPA, The Clydesdale, isn’t as successful a foray into the merging of the Old and New Worlds. The beer is brewed with Centennial, Cascade and Amarillo hops, yet the beer is seriously lacking in aroma. Still, the beer is grassy and earthy, showing potential that may be realized soon. Macias’ Carlsbad contemporaries from Burgeon Beer Company have offered up some friendly advice about dry-hopping techniques. Rouleur’s owner happily accepted it. While he’s homebrewed prolifically for a dozen years, the seven beers available at Rouleur represent the first seven times he’s brewed on a professional system, a fact that makes the quality of his other beers that much more impressive.

The Domestique, a 5.6% alcohol-by-volume (ABV) blonde is nice and light, allowing the floral and citrus character of the yeast to shine through. It was my favorite beer of the bunch. A Belgian pale ale called The Puncheur is balanced, as is Macias’ golden-child, a golden strong ale dubbed The Soloist (because it utilizes one grain and one hop) that comes in at 8.8% ABV but doesn’t taste overly alcoholic and has an almost champagne-like effervescence and dryness. All three of these beers feature varying degrees of an orange-like flavor from the yeast, which works with all three. On the darker side, a red ale came across dry with a touch of spice, but a tad flat on the palate, while a 6.7% dark ale had a big roasty nose followed by prune, plum and anise character on the taste buds.

Aside from offering a respectable lineup of beers out of the gate, Rouleur has a lot of good things going on from an interior design prospective. Macias’ other passion, biking, is on full display care of a collage of vibrant modern and vintage photos (some dating back to the 1930s)—including some on the west wall that can be purchased if they catch your fancy—plus shots of Rouleur’s beers in yet-to-be-manufactured bottles leading to the brewery. an impressive bike-wheel sculpture of sorts Macias engineered on his own, and a rare 100% steel Masi Gran Criterium bicycle with Rouleur’s logo hand-painted on by legendary frame-painter Jim Allen. Rouleur’s space came as a blank white canvas in the third of developer H.G. Fenton’s Brewery Igniter complexes and Macias has gone to a great deal of work to deliver a complete concept from the get-go. That should help him pull ahead of the pack.

Additional reporting by Katie Conner

Tags: , , , , , , , , , , , , , , , , , ,

San Diego Brewing closing Callahan’s Pub

Feb 21

Many were the evenings I spent watching basketball, sucking down beers and challenging my resistance to capsaicin devouring hot wings at Mira Mesa’s Callahan’s Pub. Opened in 1989, it was a favorite hang for me and my beer-buds long before there was anywhere near the number of spots geared toward the ale-enamored that now exist throughout San Diego. The owners of Callahan’s were among the first local restaurateurs to see the value of hand-crafted beer. So all-in was their belief that, four years after opening Callahan’s, they went on to build their own fermentation operation, San Diego Brewing Company. That company celebrated the opening of a satellite brewery and tasting room in North Park in January, but that new arrival brings forth the end for Callahan’s Read more »

Tags: , , , , , , , , , , , , , , , ,

Beer of the Week: Eppig Natural Bridge Festbier

Feb 17

Natural Bridge Festbier from North Park’s Eppig Brewing Co.

From the Beer Writer: Of the most recent entrants to the San Diego brewing industry, few have been so impressive from the get-go as Eppig Brewing. The first interest to open in North Park’s Craft by Brewery Igniter complex, it has a lot to offer. There are currently well over a dozen beers on-tap, but even when they had less than half of that available early on, that handful included some real winners. Tops among those first drafts was Eppig Natural Bridge Festbier. Much like Christmas ales or Lent beers, most brewers only produce this lager-style during a certain period, in this case Germany’s Oktoberfest season. But not at Eppig, where they smartly realize their Festbier’s quality is such that it should be a year-round offering. Bready yet light with bristly mineral notes, it’s a study in balance and elegance that comes in at 6% alcohol-by-volume. Behind this and the other members of Eppig’s Natural Bridge family of lagers (Baltic porter, hoppy Pilsner, schwarzbier, zwickelbier and, soon, a lightly oak-smoked Vienna lager), this young brewery belongs among the small number of breweries brewing top-notch lagers in ale-heavy San Diego. Read more »

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

First Look: Pariah Brewing Company

Feb 2

I’ve interviewed many brewers in my day, and when asked about their portfolios, nearly every one of them rifles off the same statement: “We brew beers that we want to brew.” This answer’s ubiquity in no way detracts from its authenticity, but it means a lot more for the most recent fermentationist to say it to me, Brian Mitchell of Pariah Brewing Company (3052 El Cajon Boulevard, North Park). Doing things his way doesn’t mean daring to brew a lager in ale-town San Diego, brewing gluten-free beers or shooting for extreme alcohol-by-volume. His family of beers—which will make their official debut at a trio of grand-opening sessions (which are nearly sold out) next weekend, before Pariah’s tasting room opens to the public on Sunday, February 12—are unlike anything being brewed anywhere in San Diego, or pretty much anywhere else.

Of the six beers that will be on-tap when Pariah opens, the tamest is Off-White Wit, a Belgian-style witbier inspired by Taiwanese boba tea. Honey, green tea, lemongrass, ginger and orange find their way into this exotic brew, but Mitchell leaves out one of this style’s most traditional ingredients, coriander. The result is a wheat beer with herbal notes versus overbearing citrus character. On the opposite side of the spectrum is Uni Stout…and it’s just what it sounds like, a take on an oyster stout brewed with lacto-sugar, sea salt and fresh sea urchin gonads from Catalina Offshore Products. The sea fare (added in the whirlpool) combats some of the sweetness, drying things out and leaving flavors of chocolate and pumpernickel behind. It makes Dorcha, a nicely balanced stout brewed with molasses, cacao nibs and a proprietary blend of coffee from Bird Rock Coffee Roasters seem everyday by comparison.

There is one traditional beer on the board, a West Coast IPA fortified with Amarillo and Mosaic hops that’s been cleverly dubbed Dank Drank. Dry with a lasting lemon pithiness, it’s 6.66% ABV and comes in at 66 on the IBU (international bittering unit) scale. But even it is offset by a more avant-garde IPA that’s brewed with mangoes, peach-flesh and hemp oil. Mitchell hates fruit IPAs produced by “certain local companies” and aimed to use real fruit (versus extract) to marry with and amplify the qualities of the hops used for this beer. The result is an IPA with malt character reminiscent of a Pacific Northwest IPA and heavy tropical flavors.

The most ambitious of the lot is Erotic City. The name is inspired by the dearly departed “Purple One”, while the recipe for this strong ale resulted from a challenge issued by Mitchell’s wife, who wanted a beer brewed with Muscat grapes, honey and grains of paradise. The resulting beer is big on grape flavor, but low on the mustiness that typically accompanies wine-grape beers. There is some sweetness, as one would expect, but I’ts earthy and honey-like as opposed to cloying. This is a beer for adventurous drinkers, but that seems to be the point at Pariah.

And these aren’t specialties or one-offs. The beers described above comprise Pariah’s core-beer line-up. That’s gutsiness that bleeds over into Dogfish Head territory. (Erotic City actually closely resembles Dogfish’s “ancient ale” Midas Touch.) That Delaware-based veteran brewing company has been manufacturing “off-centered ales for off-centered people” for 21 years, growing into the 16th largest craft brewery in the country in the process. Mitchell’s aspirations aren’t that large, however, he does want to grow his business. As such, he has hired employees to handle sales and distribution, something not that many new breweries devote start-up funds to. His business practices seem sounder than many, lending method to what, to beer purists might seem light outright madness.

With new breweries opening at a rapid clip and nearly 140 operating brewhouses, many wonder if our county needs any more brewing companies. This opinion is fueled mostly by people who feel the majority of each business’ offerings are nearly identical, especially where hoppy beers are concerned. Pariah’s wares soundly answer any questions about why this interest exists—because without Pariah, beers like this wouldn’t exist…anywhere. It’s refreshing to come across a new brewery with so many unique offerings, and even those who don’t take to Mitchell’s creations will likely agree with that sentiment.

North Park Brewery Igniter tenants (left-to-right): Pariah Brewing’s Brian Mitchell, Clayton LeBlanc and Nathan Stephens from Eppig Brewing, and San Diego Brewing’s Jeff Drum

Pariah’s out-there line-up offers an advantage to a pair of other breweries—Eppig Brewing and San Diego Brewing Company. Those businesses are located on either side of Pariah in the second of H.G. Fenton’s Brewery Igniter complexes. All three companies entered these ready-to-brew, tasting room-supplied spots with equal brewing and cellar capacity. It was up to each to differentiate themselves and that’s just what’s happened. San Diego serves its vanguard staples plus worldly one-offs, while Eppig is gaining a good name behind high-quality lagers and a mixed-bag of hoppy beers and kettle-sours. Then there’s Pariah, which also features the most jarringly disparate environs. Purple (more Prince influence) is the main color in the dimly lit space, which San Diego Brewing co-owner Lee Doxtader has taken to (respectfully) calling “the dungeon”. But how many captive environments are so nerdy about glassware that every beverage served there comes in its own specific type of glassware (including the aromatic-enhancing Spiegelau IPA glass)?

Pariah’s tasting room will be open Monday through Wednesday from 12 to 9 p.m., Thursday through Saturday from noon to midnight and Sundays from 12 to 7 p.m. The tasting room is equipped with 13 taps that will soon be filled. Bottled wild ales are also in the works, as is a three-way collaboration between the North Park Brewery Igniter’s tenants.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

San Diego Brewing’s satellite open for business

Jan 18

The opening-day beer-board at San Diego Brewing Co.’s North Park tasting room (Photo Credit: Kristina Blake)

They were the last to go into H.G. Fenton’s three-suite Brewery Igniter campus, but San Diego Brewing Company (3052 El Cajon Boulevard, North Park) became the second tenant to open last week. The veteran business’ 2,500-square-foot tasting room is open seven days a week and accepting all comers. The beer flowing from its 15 taps is a mix of longtime staples such as Blueberry Wheat, Old Town Nut Brown and Google-search darling San Diego IPA, as well as newer creations like Pale In Drop D session ale and Black Orchid imperial chocolate milk stout.

Head brewer Jeff Drum opened with one entirely new beer on-tap, a Scottish Ale called 80 Shilling (named for its alcohol-content per historic Scottish practices). He has another beer in development which he plans on debuting at the new space, an IPA called Shadow Fall. In addition to all that ale, San Diego Brewing’s satellite also serves house-made root beer and a pair of kombuchas, one of which is pumpkin pie-flavored and served on nitro.

The North Park facility is equipped with a 10-barrel brewing system Drum uses to double-batch into 20-barrel fermentation and conditioning tanks. The tasting room is open to the public from 4 to 9 p.m., Monday through Thursday, 3 to 10 p.m. on Fridays, noon to 10 p.m. on Saturdays and Sundays from noon to 9 p.m. An official grand-opening event will take place from 12 to 4 p.m., Saturday, January 28 and feature brewery tours, a raffle and food from various mobile vendors. The space is kid- and dog-friendly with a large-screen TV to occupy the former…and their parents.

Tags: , , , , , , , , , , , , , , ,

Next Page »