From the Beer Writer: One goal of the West Coaster Beer of the Week is to help people discover special, high-quality beers they might not otherwise come across (and in some cases sadly find out about after they tap out). In the case of this week’s featured beer, there were plenty of people in the know and willing to point me in its direction. The day I was headed to the East Village’s Half Door Brewing Company, I shared my eventual destination with a pair of beer drinkers. Their eyes lit up as they blurted out the same thing: “Buzzwords!” It was the beer I was en route to sample. Nothing like finding out you’re on the right track. If you haven’t yet heard of this beer (or been keyed in by the aforementioned boisterous brew fans), allow me to introduce you to Half Door #Buzzwords. This highly-hopped pale ale revels in its en vogue nature (i.e., it’s hazy, bro). Pop-culture adjectives like “juicy” and “dank” fully apply, as the beer comes across more like grapefruit juice or a mimosa on the front-end, before a pleasant punch of pine finishes things out, reminding you that you are, in fact, enjoying a beer, and a delicious one at that. #Buzzwords revels in appealing to craft fans’ current tastes while staying true to traditional flavors from household-name hops.
From the Brewers: “#Buzzwords is our super-dank, 8.7% (alcohol-by-volume) India pale ale. It was the first hazy double IPA that we made, using a simple grain bill of Pilsner malt and flaked wheat. We use hops throughout the hot and cold side starting with mash-hopping, first wort hops and a generous dose in the whirlpool. On the cold side, depending on scheduling with yeast, we will either do one or two dry hops and the beer finishes around two-and-a-half to three pounds per barrel total. We ferment #Buzzwords with London Ale 3 yeast and adjust the water profile to a 2.5 to 1 ratio of chloride to sulfate. We mix as many hops as we have on hand but make sure to go heavy with Chinook or Simcoe, then balance using numerous hops of New Zealand origin, mostly Southern Cross and Motueka. The result is a beer with notes of tropical fruit…mostly pineapple and mango…plus some lingering pine and grapefruit citrus in the finish.”—Daniel Drayne, Head Brewer, Half Door Brewing Company
Back in March, we introduced you to key personnel from Viewpoint Brewing Company (2201 San Dieguito Drive, Del Mar), Charles Koll and Gunnar Plantar. The former conceptualized the business and brought on the latter to lead the kitchen, but both are chefs with white-linen backgrounds. Over the past four months, they’ve been busy putting finishing touches on their brewpub (Del Mar’s first-ever beer manufacturer), which included hiring a head brewer. Not surprisingly, that individual, Moe Katomski, amassed years of chef experience before transitioning to the fermentation industry via a job with Vista’s Bear Roots Brewing. As soon as next week, the general public will be able to see what this trio of toques has been working on when Viewpoint opens its doors.
The opening has been a long time coming—more than three years, in fact. Having recently toured the space, that time was put to good use. Viewpoint is in a simultaneously great and not-ideal location. Located across the San Dieguito Lagoon from the Del Mar Fairgrounds, it is highly visible and should receive plenty of patronage, not only from San Diego County Fair and Del Mar Racetrack visitors, but Del Mar residents, in general, and walkers on the trail abutting Viewpoint’s shaded outdoor patio. The latter area is outfitted in a mixture of concrete and artificial turf, with live-edge, wooden communal tables and banquettes with tabletop fire features, as well as large, open, globe-shaped swings and corn-hole setups. These contemporary SoCal environs are particularly inviting and will surely inspire would-be exercisers to sit a spell and shift from calorie-burning to consumption.
Those dropping in by car might find themselves a little less enamored rolling into a parking lot that, with Viewpoint’s industrial roots fully exposed (perhaps to too great an extent, aesthetically), doesn’t appear to house a restaurant. The front door is small and inauspicious, but upon stepping through it, guests figure to be glad they did. While not as luxurious as the patio, the main dining room is neatly situated and comfortable. A zig-zagging bar gives way to two high-top communal tables and additional bar-seating bordering Viewpoint’s fermenter tanks. Roll-up garage-style doors provide access to the outdoor area as well as a pair of Skee Ball tables, further increasing the family-friendly aspect.
Viewpoint’s license allows for sale of guest beers to supplement a selection of house brews currently coming in at five. Katomski’s wares include a single-malt-and-single-hop (SMASH) beer made with Maris Otter and Chinook hops, a rye IPA with Red X malt that lends a chocolate-like character washed away by a dank finish, and a light-bodied Belgian-style saison that’s herbaceous and lemony with a hint of bubble gum. There is also a pair of pale ales. The first, Pleasant Surprise, was the initial beer run through Viewpoint’s 15-barrel system and didn’t turn out exactly as planned, but is not without its charms. Built on a Kölsch-recipe base with minimal infusion of Chinook hops for bittering, it may actually be a big hit with Del Martians. The second go at that beer is big on citrusy Mandarina Bavaria hops and a much more successful iteration in Katomski’s opinion. That recipe is now set in stone.
Drinkability and approachability were strived for and achieved with Viewpoint’s first beers, but Katomski also plans to follow some suggestions from Plantar, who regularly turns him on to exotic ingredients from the culinary world. For now, he’s fighting the urge to get “too crazy” and that seems a good game-plan for a community that has yet to have much exposure to craft beer.
With so many cooks in the kitchen, one might expect a for-chefs-by-chefs menu that’s overly extensive and out of control. Viewpoint’s is relatively brief but offers variety, including an assortment of appetizers that includes riffs on poutine and Jidori chicken wings served by the dozen with house sauces, charcuterie, salads, sandwiches, entrées (steak frites, salmon) and desserts. Beer and its ingredients make it into accoutrements such as a hop vinaigrette and milk stout demi-glace. Then there’s a rare first for the local beer scene, a beer-and-food flight wherein three of Viewpoint’s beers are served with a trio of pretzel bao buns stuffed with ingredients selected to match their liquid counterparts.
Following its debut, Viewpoint will be open seven days a week. From 11 a.m. to 4 p.m. it will operate as a tasting room offering light bites, before converting to a full-on restaurant from 4 to 11 p.m.
From the Beer Writer: Large doses of CTZ, Cascade and Chinook hops went into this week’s featured beer, Duck Foot KASHI-entious IPA, but the ingredients that make it particularly special are those that make up the malt bill: oats and wheat. Pretty sexy, eh? Under normal circumstances, this is hardly noteworthy, but the components in question are “transitional”. Few know what this means, but that’s why this India pale ale was brewed, to help educate the public on ingredients produced by American farmers during the lengthy period required by the U.S. Department of Agriculture to gain Organic certification. The idea for this came from Solana Beach-based Kashi, who helped Duck Foot Brewing Company procure the transitional oats and wheat for this beer, which comes in at 7.4% alcohol-by-volume and comes across as a bit of a throwback to the days when IPAs had long-lasting, assertive bitterness. A lemon bouquet gives way to grapefruit and toasted biscuit notes on the palate, leaving a tacky pithiness in the back of one’s throat. Much like newfound info about Organic certification, it’s a lot for the mind and taste buds to contemplate. The beer debuts today and will also be on tap at Duck Foot’s second anniversary party, which will take place on Saturday, July 8.
From the Brewer: We’ve collaborated with San Diego’s own Kashi on this IPA brewed with transitional ingredients in order to help American farmers in the process of increasing organic farmland. It takes three years for farmers to convert their fields to be eligible for USDA Organic certification. During this time, they cannot use pesticides, but they also cannot yet call their crops Organic. Kashi…and now Duck Foot…is trying to raise awareness of the hardship that these farmers endure during this ‘transitional’ period. By featuring transitional ingredients in this beer—in this case, rolled oats and hard red winter wheat—we hope to help promote their cause. As Kashi would say: ‘Don’t just brew something awesome, do something awesome!’”—Brett Goldstock, Chief Fermentation Officer, Duck Foot Brewing Company